Story by Hannah Luttrell / Photos by Michael McElroy
I want to be excommunicated.” Delila Glick looked straight at her bishop, her steady voice belying the twinge of nervousness she felt inside. From the outside, Glick looked like any typical Amish woman, her waist-length hair neatly twisted up in a bun and tucked beneath a white prayer covering, and her long, full skirt lightly brushing the floor of the bishop’s house.
Story by Heidi Shoemaker
"Thank you for such an awesome and powerful speaker! Each session touched my heart and spoke to a need in my life!” says Dannielys Torrez Fernandez, a millennial who attended the retreat with her mother. “[Tamyra Horst] ministered to us with love and the Word. Incredible!” shares another guest.
Story by Lauren Brooks
Recipe by Aracely Balleza
1 medium head of cauliflower, cut into large pieces
1 medium onion, finely chopped
1 c. of shredded cheese
2 eggs
1 c. all purpose flour
Salt to taste
2 garlic cloves, finely chopped
Instructions
Place cauliflower into boiling water and cook until tender enough to mash with a fork.
Transfer cauliflower from water to a large bowl and add the onion, cheese, eggs, flour, garlic and salt.
Mix all the ingredients well and form into patties.
Heat oil in frying pan and place patties into oil and cook until golden brown, turning once.
Recipe by Aracely Balleza
Ingredients
5 zucchini, diced
3 tomatoes, diced
1 medium onion, diced 3 garlic cloves, minced 1 jalapeño, thinly sliced
Instructions
1 can of corn
3 teaspoons sour cream
2 teaspoons butter Salt to taste
Heat frying pan, add butter, onion and garlic. Sauté until translucent (about ve minutes). Add the zucchini, tomatoes, jalapeño, corn and salt. Cover and let simmer for about 15 minutes until vegetables are cooked through. Remove from heat and stir in sour cream.