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Precious in the sight of the LORD is the death of his saints (Psalm 116:15). We met with Dr. Glen Foster, his sons Glen, David, Mark and their families for the homegoing celebration of his wife, Helaine. Our friendship began as teenagers in camp and grew while we served in Puerto Rico as missionary wives, raising our children. We remember her happiness as she reached out to others and shared her home, her pets and her ceramics with everyone. She drew others with her love and friendship and then brought them to her Lord and Savior, Jesus Christ. For our field conference I chose a story about two missionary children left to be raised by their aunt while their parents served in India. Steve Wesson encouraged me when he said, “I can't wait to hear what happens next.” This year the Creed's brought Pastor and Mrs. Bryan Lott. He challenged the youth while Mrs. Lott spoke to the ladies on contentment. Her mother had her mem- orize 2 Corinthians 10:26 about comparing ourselves with others. On Wednesday, Pastor Brian Miller ministered to the youth while Mrs. Pamela Miller shared biblical char- acters and personal experiences to demonstrate God's faithfulness when we are confronted with lone- liness. Their ministries blessed our hearts and we cannot thank them enough. Chocolate Covered Cherry Cake Vegetable oil spray for misting the pan (you can use a 9x12 pan or 2 small 9x9 pans) 1 pkg devil's food cake mix or the Chocolate glaze: 1 c. sugar cake mix with pudding 1/3 c. butter 1 can (21 oz. cherry pie filling 1/3 c. whole milk 2 lg eggs 1 pkg (6 oz - 1 c.) semisweet chocolate chips 1 tsp pure almond extract Mix first 4 ingredients together with an electric mixer for 1 minute. Increase mixer speed to medium and beat 2 more minutes. Batter should look thick and well blended. Bake for 30 minutes at 350 degrees. Place cake on a wire rack while you prepare the glaze. Boil glaze for 1 minute, and keep stirring. Add chocolate chips and stir till smooth. The glaze will be thin, but it will firm up. Pour over warm cake. Cool cake for 20 minutes. Cover cake with aluminum foil and it will keep 5 days at room temperature or 1 week in the refrigerator. Cake may be frozen, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving—ENJOY ! Joy's Aunt Carol Lehman 4 Islander – No 2, 2012