ArtSpace/Lima and DeHaven Home and Garden Showplace will present "Jazz at the Greenhouse" featuring Kick-n-Flava on Saturday, Dec. 1 from 8 p.m. -11 p.m. Doors open at 7:30 pm.
Jazz at the Greenhouse will feature, in addition to the music, a cash bar, free hors d’oeuvres, dancing, a raffle, and door prizes. The Greenhouse will be elaborately done up with holiday decorations.
Tickets are $20.00 in advance or $25 at the door and may be purchased at ArtSpace/Lima
Duane Bollenbacher is the winner of Week 3 of The Icon Football Contest 2. He was declared the winner after Tie-Breaker #1 when he correctly picked Ohio State to win by 4-7 points.
The memorial service for Ropp Triplett, who died on Nov. 10, has been moved to The Centre, 601 N. Main St., Bluffton. It was originally planned to be held at the Bluffton Presbyterian Church.
The service will be held at 2 p.m., Sunday, Nov. 25, with Rev. Dr. Matthew Zuehlke officiating.
A visitation to celebrate his life will be held following the service from 3-5 p.m. at the Centre at Bluffton.
Keith and Esther (Lugibihl) Brauen of Bluffton, celebrated 65 years of marriage Nov. 6. A family celebration is planned for Nov. 24 at Ebenezer Mennonite Church.
The couple was married on Nov. 6, 1947, in Pandora, by the Rev. Ernest Bohn.
Jessica Dailey of Bluffton, Ohio, graduated in September from Saint Joseph's College of Maine with a Master of Science in Nursing.
Dailey works at Lima Memorial Hospital and is a member of the Sigma Theta Tau International Honor Society of Nursing.
Saint Joseph’s College of Maine offers traditional, 4-year bachelor’s degrees to students at its southern Maine campus on Sebago Lake and online undergraduate and graduate programs to working adults throughout the country. www.sjcme.edu
Note: This column is written by Bradley Walther, a sophomore at Pandora-Gilboa High School. Paula McKibben, Bradley's teacher, sent it to The Icon.
The Perfect Recipe One cup of softened butter, one cup of white sugar, one cup of packed brown sugar, two eggs, two teaspoons of vanilla extract, three cups of all-purpose flour, one teaspoon of baking soda, two teaspoons of hot water, half a teaspoon of salt, and two cups of semisweet chocolate chips. Bake at 400 degrees for 8 to 12 minutes.
