Fourth Annual Wild Woman Triathlon

Thanks to all who participated in the Billings East Stake Wild Woman Triathlon. Thank to the participators, the fans, the supporters, the helpers. We had so much fun! If you couldn't make it this year, put it on your calendar for next year. It's always the Friday before school starts.

Saturday Adult Session of Stake Conference: Missionaries

During the Saturday Adult Session of Stake Conference, Sister Dye mentioned the amazing growth of the missionary force (excellent talk, Sister Dye!). Here's a chart that shows that increase:

 

 

President Griffin told us Saturday night that our stake currently has 24 missionaries in the field, including 20 young men and women and 2 couples. See you at Stake Conference! 10 am-noon.

Jicama and a Summer Salad Recipe

 

 

Jimaca (pronounced he-ka-ma) is a root vegetable found in the cuisines of Mexico to Asia.  It may be cooked, but is usually eaten raw. Jimaca has a firm, papery outside that is easily peeled off. The inside is white and firm.

 

 The taste is often describe as a cross between apples and green beans. It is crunchy, sweet, and starchy. Jicama is high in fiber and vitamins C, A and B, along with calcium and phosphorus. I found jimaca in the produce section of our local grocery store, next to the yams. It should NOT be refrigerated and will keep about a month.

 

 

I got this recipe from my daughter. It has become one of our summer favorites. The barbeque sauce adds a delicious zippiness, and we love the crunchy texture of the jicama.

BBQ Chicken Salad

 

1/2 head iceberg lettuce, shredded fine
1/2 head romaine lettuce leaves, shredded fine
1 pound jicama, cut into thin strips
2 cups Monterey Jack (or any) cheese, shredded
1 cup black beans - rinsed and drained (canned works)
1 cup corn kernels
3 tablespoons fresh cilantro, chopped (or fresh parsley, if you don't like cilantro)
2 pounds tomatoes, diced
1/4 cup green onions, thinly slice

1-2 pounds shredded chicken
1/2 cup barbecue sauce
Ranch dressing
wontons, cut into strips and salted, or baked or fried tortilla strips
lime (optional, to squeeze on top)
Combine all ingredients and serve

Take the time to cut your jicama into thin strips. When eaten this way, jicama adds much to the salad. Big chucks are not as tasty.

Lord, I Believe

We recently visited Forsyth as a Stake Relief Society presidency, and enjoyed the lesson, which was from the April 2013 General Conference message by Elder Jeffrey R. Holland entitled, "Lord I Believe."

Here are a few favorite quotes from the lesson:

"When problems come and questions arise, do not start your quest for faith by saying how much you do not have, leading as it were with your 'unbelief '. That is like trying to stuff a turkey through the beak! Let me be clear on this point: I am not asking you to pretend to faith you do not have. I am asking you to be true to the faith you do have."

"Brothers and sisters, this is a divine work in process, with the manifestations and blessings of it abounding in every direction, so please don’t hyperventilate if from time to time issues arise that need to be examined, understood, and resolved. They do and they will. In this Church, what we know will always trump what we do not know. And remember, in this world, everyone is to walk by faith."

"... be kind regarding human frailty—your own as well as that of those who serve with you in a Church led by volunteer, mortal men and women. Except in the case of His only perfect Begotten Son, imperfect people are all God has ever had to work with. That must be terribly frustrating to Him, but He deals with it. So should we."

To read (or listen to) the entire talk go here.