Carlyn Campbell, of Summersville, read to local children last Saturday at the Summersville Library.

Mary and Doyle Henken and Pat and Lee Roy Lassiter of Houston spent the evening of Dec. 4 in Rolla where they had dinner at the Tater Patch and attended a Christmas show presented by the Ten Tenors at the Leach Theater.

Carlyn Campbell, a member of the Summersville Friends of the Library read “How the Grinch Stole Christmas” to 29 local children and 14 adults on Dec. 3 at the Summersville Library. The children enjoyed story time and a special visit from the Grinch. Campbell read the classic story to the children and parents before Mr. Grinch arrived to pass out candy, autograph their coloring pages and pose for photos with each child. The Grinch was played by J.T. Jones of Summersville.

Christmas suggestion: Consider sending some of your old Christmas cards to St. Jude’s Ranch for children, where they’ll be re-purposed into brand new cards by the kids who live there and then sold on their website. St. Jude’s Ranch for Children has a 50-year history of caring for abused, abandoned and neglected children. Proceeds help support the ranch and it’s programs for child in need. To find out more, log onto or send your cards to St. Jude’s Ranch for Children Recycled Card Program, 100 St. Jude’s Street, Boulder City, Nev. 89005.


Question: What do snowmen like to do on the weekend?

Answer: Chill out!


Cherry Ginger Cookies


• 2 1/4 c. all-purpose flour

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1 tbsp. ground ginger

• 1/2 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/2 tsp. salt

• 2 sticks unsalted butter, at room temperature

• 3/4 c. sugar

• 1/4 c. brown sugar

• 1 egg

• 1 tsp. vanilla

• 1/2 c. molasses

• 2/3 c. candied ginger, chopped

• 1/4 c. unsweetened dried cherries


In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt; set aside.

Cream together butter, sugar, and brown sugar until light and fluffy, about three minutes. Beat in egg and add vanilla and molasses and beat until well blended.

Add dry ingredients to the bowl and beat until just combined. Use a rubber spatula to fold in candied ginger and cherries. Wrap dough in plastic wrap and refrigerate for about one hour.

Adjust oven rack to upper and lower-middle positions and preheat oven to 350°. Line two baking sheets with parchment paper.

Drop dough by the rounded tablespoon onto prepared baking sheets. Bake until darkened and color and just drying on top, about 15 minutes. Let cool five minutes then transfer to a wire rack to finish cooling.

To submit “comings and goings” to this feature, call Wendy Phipps at 417-967-4200 or email

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