| Welcome Trinity Congregation! |
Thank you note:
Thanks to all of you in my church family who kept me in your thoughts and prayers before, during, and after my recent surgery, and a special “thank you” to those who took the time to send cards and e-mails and to visit me at the hospital and in my home.
Trinity is the most loving and caring church I have ever been privileged to be a member of, and I’m so happy to be a part of it.
Darla Jean Christopher
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Our Octogenarians:
Donald Hubbard Sr. - February 17
Alice Wishard - February 21
Our 8 and under:
Bryson Macks - February 20 - 3 years
Levi Doersom - February 26 - 4 years
Abigail Karchner - February 27 - 2 years
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CHRISTIAN EDUCATION
Sunday school classes have been running smoothly, and the new ”system” of a “center approach” to the children’s class structure seems to be a hit. There is a time for “work” and a time to play. The children are experiencing the basic bible stories weekly to help them progress through our current scope and sequence.
The older youth have been wonderfully consistent, and we want to thank Garrison, Elliot, MacKenzie, Cole, and Luke for their contributions to both Sunday school and church. Teachers have been trying new ideas in all classrooms, and they remain consistent, caring, and giving. There is a great need for more of our congregation to volunteer to work with our youth. Please consider giving of yourselves to our younger members...you will not regret the time spent with them. We are so fortunate to have exemplary youth in our midst!!!
A great big thanks to those who have volunteered so far in the nursery. It is wonderful to see the littlest ones “bouncing” along to the music and playing together. Nothing is more of a treasure than to walk in that room and see a beaming baby!
Have a beautiful holiday, and come visit the classrooms during this special time in our church year.
Ann Walsh
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| With Sympathy We offer our condolences to the family of Gloria Ziegler who passed away on December 24. A Celebration of her Life service was held here at Trinity on December 29.
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IN OUR THOUGHTS AND PRAYERS
Ashlee Black, Robert Boyer, Morgan Christopher, Shane Cox, Andrea DiMartino, Mackenzie Kretz, Steven McKenna (serving our nation in Egypt), Tom Smith, Mary Timmins, Patsy Titus, and Teeyara Jo Weiant.
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| PRAYER REQUESTS AND/OR COMMENTS |
Please use the form below to make Prayer Requests and /or Comments. Your information will be held in confidence
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FOOD FOR THOUGHT
"And now these three remain: faith, hope and love. But the greatest of these is love." I Corinthians 13:13
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| LISTEN TO "As the Deer Panteth for the Water" |
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| February is American Heart Month |
Sometimes Love...
Sometimes love can be quiet
And sometimes love can be still
But always love is patient
And is a choice of our will
Sometimes love can be vibrant
Sometimes it's not easily felt
But always love is eternal
And is never boastful or proud
Sometimes love can be tender
Then sometimes hard to express
But always love is truthful
And believes in the very best
Sometimes love can be exciting
And love can sometimes be sweet
For love is always trusting
And chooses never to envy
Sometimes love can be painful
Then sometimes love's like a song
But always love is forgiving
And keeps no record of wrongs
Sometimes love can be gentle
Then sometimes it’s just a word
But always love protects and hopes
And love is always preserved
Love is never self-seeking
And is never angered or rude
Love can never fail us
For God’s love is faithful and true
By M.S.Lowndes
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VALENTINE’S CAKE
Ingredients
1 package (9 ounces) devil's food cake mix
3/4 cup semisweet chocolate chunks
1/2 cup hot fudge ice cream topping
1-1/2 cups fresh raspberries
Directions
Grease a 9-in. heart-shaped baking pan. Line with waxed paper; grease and flour the paper. Set aside. Prepare Cake batter according to package directions; stir in chocolate chunks. Pour into prepared pan.
- Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Spread warm cake with hot fudge topping. Arrange raspberries over the top. Yield: 6-8 Servings
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