Bluffton University’s 18th annual Alumni and Friends Golf Scramble raised roughly $5,000 for university athletics through TEAM (Together Everyone Achieves More) Bluffton.
The July 18 event drew 84 golfers to Harrod’s Colonial Golfers Club.
Pandora author, Lloyd Harnishfeger, will talk about his publishing experiences and will have a book signing at 6 p.m., Thursday, July 23, at the Bluffton Public Library.
A discussion time will follow his presentation. His books may be purchased and signed.
Harnishfeger is the author of 10 books and numerous periodical articles. For this talk, the author will focus on four of his novels:
Mennonite Memorial Home's Concert on the Lawn, featuring the Lima Area Concert Band, is rescheduled for 6:30 p.m., Saturday, Aug.15.
The concert was postponed in June due to a weekend of rain.
The free concert includes free ice cream, popcorn and drinks. All that's needed to attend is to bring your own lawn chair. The concert is on the MMH lawn, 410 W. Elm St., Bluffton.
Saturday morning was the first of three concerts on the Presbyterian lawn presented by musicians at the church. In this photo are, from left, Emily Sycks, Linda Sycks, Megan Sycks, Cheryl DeWitt, Lori Schmidt, Sarah Gillen and Tenna Rhonemus. Each concert is at 9:30 a.m. on the third Saturday of each month. The next concert is Aug. 15.
Over 120 area children are traveling through time to learn about God's love through the Community VBS program this week.
Bluffton Presbyterian Church is the host church for the Bible Blast to the Past event. Six other area churches are providing volunteer leadership for Bible story, crafts, mission and service, snacks and a special preschool track.
Sponsoring churches include: English Lutheran Church, Emmanuel UCC, First Mennonite Church, First United Methodist Church, St.John's UCC, St. Mary's Catholic Church and Bluffton Presbyterian Church.
Here's the recipe for the first-place pie in this year's Bluffton's Relay for Life pie baking contest held in mid-June.
Marj Rettig’s Chocolate Pecan Pie
1 unbaked 9-inch deep-dish pie pastry
1 ½ cups chopped pecans
1 cup (6 oz.) semisweet chocolate morsels
1 cup dark corn syrup
½ cup granulated sugar
½ cup firmly packed brown sugar
¼ cup water
4 large eggs
¼ cup butter, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
½ teaspoon table salt
