Area Correspondents

By Loretta Easley

Christmas is a wonderful time of the year any year.  A time to remember all the Christmas’s past and to rejoice in the present.  God has been good to us in the good times and bad times.

We always start off the year with the traditional Southern Black-Eyed peas, and today’s recipe is just one version of this delicious dish. Happy New Year to all!
 
Southern Black Eyed Peas
 
1 lb. dried black eyed peas, soaked overnight in water to cover
2 teaspoons salt
¼ teaspoon pepper
1 large onion, chopped
2 stalks celery, chopped
½ lb. salt pork or 2 lean ham hocks, cut into pieces
1 Bay leaf
 

By Lou McQuary

Robbie Parker, of Alaska, is visiting with his parents until December 30th.  His girlfriend will be flying in from Alaska on the 23rd to meet Robbie’s mother and father.  Robbie is the son of Shelia and Robert Parker.

Jessica Clark

We have had a busy two weeks here at West Union. Plenty of games were played, a queen crowned and very special memories were made.