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Show r l U — • • • .[.I J , - . - ommunity ews A2 • WEDNESDAY, APRIL 8, 2009 Dinner and food storage made easy SPANISH FORK 280 North Main St. Spanish Fork, UT 84660 Ready or Not Dawn Van Nosdol Lane Henderson Publisher Namon Bills Editor Dana Robinson . Assoc. Editor The Spanish Fork News is published each Wednesday for $37.50 per year in area and $41.50 out of area by J-Mart, 280 North Main St., Spanish Fork Utah 84660. Email stories to editor@spforknews.com Email ads to ads@spforknews.com Call us at 794-4964 POSTMASTER Send address changes to Spanish Fork News 280 North Main St. Spanish Fork, Utah 84660 The entire content of this newspaper is Copyright © 2009 Spanish Fork News. All rights reserved. No part of [his publication may be reproduced in any form without the written permission of the editor or publisher. THE SPANISH FORK NEWS (USPS 024716) is published weekly for $37.50 per year by JMart Publishing, 280 North Main St., Spanish Fork, UT 84660. Periodicals Postage Paid at Spanish Fork, UT. POSTMASTER: Send address changes to The Spanish Fork News, 42 East 300 North, Spanish Fork, UT 84660. DEADLINES Weddings, anniversaries, missionaries, 1st birthdays, articles, photos, letters to the editor Friday, 12 p.m. Covering what matters most What is the hardest thing about cooking breakfast, lunch and dinner every day? Let's all say it in unison, "Deciding what tofix!"It isn't the clean up, although that can be a bother, and it isn't even the preparation - it is figuring out what you are going to feed your family day after day, after day, after day - okay, you get the idea. Another problem that you might have, after you have gone through the grueling process offinallydeciding what to eat, is having all of the ingredients on hand so that you don't have to stop by the store on the way home from work or make a special trip before getting started. What a bother; sometimes I can see why we are such a fast food society. We have made it so difficult on ourselves to maintain healthy, less expensive, eating habits by not being prepared. It is easier than you think and I am here to help you. Some of you might remember in the old days there wasn't as much variety as there is today. Now we like to eat Italian, Mexican, Chinese, pizza, burgers and more. In our grandmoth- for a years supply of food. ers day it wasn't uncom- That sounds easy enough, mon to have a set weekly but after the first or second menu: Sunday was roast recipe you are thinking that beef with cabbage, Monday this is harder than figuring was hamburger stew with out what to eat every night. homemade bread, Tuesday I agree with you and so was fish night with rice, I have created some food Wednesday was spaghetti storage calculators that will with bread sticks, Thursday help you to first decide what was meatloaf with mashed you want to eat, how many potatoes, Friday was hash ingredients you need on and vegetables and Sat- hand to be prepared to fix urday was leftover night each recipe as often as you (all the leftovers from that like and to figure out how week) or a surprise meal much of each ingredient (maybe homemade mac- that you need to purchase n-cheese). On Sunday it to be prepared for the entire stalled all over again. year for all of your recipes combined. Right now you are thinkWe will do this in steps ing that there is no way that you could eat the same thing so that you don't get overover and over again each whelmed. The first thing and every week. It would that you need to do is solve the "What's for din- to figure out what ner?" issue, but it would be your family likes to pretty boring after a while, eat: for breakfast, and I agree. But did you lunch and dinner. know that we are creatures Go to www.apreof habit? We tend to eat the paredhome .com and same things over and over go to the calculator more often than you would section and click on think. They (whoever the First Step - Figur"they" are) have found that ing out your menu. on average we generally You can either type only eat about 15 different in what you eat all at meals each month. It has once (which is harder even been recommend by than you think) or you some that it is an easy way can print it out and fill in to figure out how much food the spaces with what your storage we need by taking family eats each day. This our favorite 15 meals and method takes a little bit lonmultiplying the ingredients ger, but it is a lot easier. If by two and then.12.and you you are eating a lot of prehave a list of what you need pared food by default be- Oiainnilbeir Easter HElffit NEW LOCATION Soccer fields at the new ballpark on Volunteer Drive Gift Bags Candy Cemipoinis Moocey Toys Bikes jg<e gramps: 0-2,3-4,5-6,7-®. end 9-1©; Special needs and ages 0-2 parents allowed on field. Ages 3-10, no parents allowed on field. Please limit to eight eggs. Thank you, Spanish Fork Chamber cause of some of the issues that we mentioned earlier, then write down what you would have liked to have cooked for your family instead, if you had all of the ingredients on hand. After you have as many weeks figured out as you would like, then go back in and type them in the computer menu planner. I have actually provided you with enough worksheets for up to six weeks worth of menus. You can fill out one, two or all six weeks worth of menus, but you don't have to have different food to eat every night. You can repeat a favorite meal several times during your menu planning. I can guarantee that we will have spaghetti at least one time a week, because I really like spaghetti. Get the whole family in on the menu planning, especially when it comes to what they want for their lunches. Now that you have your weekly menus finished, print them out, cut them up so that you have each week separate, laminate them and put some magnetic strips on the back so that you can place them for easy access on the fridge. The remaining weeks will be placed in the pocket of a loose-leaf that you will purchase to put a copy of all of your recipes in, but that is the Second Step - Favorite Recipes. Now you can rotate your menus each week so that nobody gets bored eating the same thing each week and you will never hear, "What's for dinner?" Letter to the Editor Update from the Amenia Yerevan Mission In three months we will have been here two years. The time has flown by. We love what we are doing and feel blessed to have this opportunity. Currently we have six senior couples serving in our mission and normally have about 44 younger missionaries (including eight sister missionaries). The mission includes the countries of Armenia and Georgia. There are two districts in Armenia with a total of 13 branches. We created the second district in June of 2008. There are two branches in Georgia. We created the second branch there in early 2008. This year we will celebrate the 10th anniversary of the creation of the Armenia Yerevan Mission. Missionaries have been in Georgia for a little over three years. We now have missionaries learning Georgian at the MTC, which has really helped them learn the language faster and be more effective teachers. At the present time we have about 16 Armenians and one Georgian serving full-time missions. The very first Georgian to be called on a full-time mission is currently serving in England. Armenian missionaries have served in the U.S., England, Germany, Russia, Ukraine and Armenia. We should have about 10 more Armenians departing for full-time missions this year. We spend much of our time working with the members here. There are about 200 members in Georgia and about 2,000 in Armenia. Because of the high unemployment rate in both countries (about 70 percent) many of the men spend most of their time in Russia, where jobs have been plentiful. But with the downturn in the economy many jobs there have also disappeared. The war between Georgia and Russia really set the economy back in Georgia. Many people left the country and have not returned. I will never forget the day the war began and I went to Georgia to be with the missionaries. Information was sketchy, but we knew there was heavy fighting. We thought the fighting was confined to an area north of Tbilisi, Georgia. As we drove across the border from Armenia to Georgia, we had an ominous feeling. When we were about 40 minutes south of Tbilisi, we witnessed bombs being dropped onto a military air base just seconds before we arrived. We drove within 200-300 yards of the black smoke and bright orange-red flames that engulfed the airbase and aircraft on the ground. We were there before the police and ambulances arrived on the scene. At that time we knew the situation was serious. No one could have guessed the war would have extended south of Tbilisi. As we drove closer to Tbilisi there were police, soldiers and civilians everywhere all toting automatic weapons. That night there was a big rally outside our hotel, with about 20,000 people shouting, honking homs and raising weapons into the air. The rally lasted until about 3 ajn. It was an apparent attempt to show unity against the Russian attackers. Over the next 30 hours we made preparations to evacuate the missionaries from Georgia. I cannot tell you how much of a relief it was as we crossed the congested border from Georgia to Armenia with all of the missionaries — nine young missionaries and two senior couples. The border crossing took over four hours due to the throngs of people fleeing from Georgia. As we crossed the border I was able to call each parent of the missionaries, as well as the children of the senior missionaries, to tell them their loved ones were safe. Three months later we were given the go-a-head to take the missionaries back into Georgia. Now things are pretty much back to normal there and the missionaries are very grateful to be back "where they belong." Aside from the occasional war and political turmoil, things are going really well in the mission. Our missionaries are working hard and having success. We have made many changes as the mission has matured. The number of baptisms has declined due to some of those changes but we are happy that retention has improved and the Church is growing. We are so grateful for those dedicated people who came before us to prepare the way. Thanks to their faith and hard work this mission has a wonderful tradition of dedication and success. Ron and Patty Dunn Armenia Yerevan Mission |