Grateful for the comfort of family, food and tradition | Great Valley



Thanksgiving is a bittersweet time of year. It was my grandmother’s favorite vacation. She had passed away two days earlier in 1992. With such a large family, Thanksgiving was a time of family, of food, and just of enjoying the company of others. Everything was done from scratch. There was no need for anything fancy, we were just grateful for each other. My son often asks if we can have a dinner party and invite all of our family and friends. It is a tradition that lasts not only during the holidays, but all year round.

Events to come

– Tomorrow: Grand Valley VFD Chicken and Biscuit Dinner will be from 4 p.m. to 7 p.m. On-site and take-out meals will be available.

– November 20: Grand Valley Craft Show will be held at GVVFD from 9 a.m. to 5 p.m.

– November 28: Christmas photos will be taken at Grand Valley Methodist Church after church (around noon). The cost is a donation to benefit the church. Everyone is invited to come and have their picture taken. A digital copy of your photo will be emailed to you for your Christmas cards or gifts.

– December 4: Santa, S’mores and More at Frosty Jacks from noon to 3 p.m. and 4 to 7 p.m. The event will include a visit (gift for the kids) and a digital photo with Santa Claus and Mrs. Claus, crafts and games with the elves, and a fire where you can roast your own s’mores! The restaurant will also be open with a full menu.

They will have their Sleigh of Hope Drive. You can put a toy or non-perishable food for less fortunate children in the bins near the sled. The lighting of their tree, followed by a community Christmas carol, will take place from 6:30 p.m. to 8 p.m.

– December 4: Tidioute Area VFD is organizing a craft exhibition from 9 a.m. to 3 p.m. Interested sellers can contact Sheryl at (814) 688-3630.

– December 12: Christmas on horseback and HoHoHo night parade in Pleasantville at 2 p.m.

Groups / clubs

– Eldred Township meetings are held on the second Wednesday of each month. Contact Eldred Township at (814) 436-7654 for more information.

– The meetings of the Canton du Sud-Ouest take place on the first Monday of each month. Contact the Township of South West at (814) 589-7551 for more information.

– The Grand Valley Volunteer Fire Department is in need of paramedics and firefighters, as well as social members to help with working bees and fundraisers.

There are working bees on Tuesday evenings at 6 a.m.

Monthly meetings take place on the first Thursday of each month at 7 p.m.

– The next Grand Valley Desperados reunion will be on December 6 at the Grand Valley Fire Hall at 6:30 PM. If anyone would like to learn more about the Desperados 4-H Club, contact leaders Sam Greer or Connie Tenney at (814) 827 -9462.

– The Sanford Saddles and Spurs 4-H Club are hosting upcoming fundraisers including their beef stick sale and wreath sale. All of these fundraisers help pay for the club’s trip to Frontier Town, which the club hopes to visit next summer. Details of this trip were discussed at their last meeting.

Their November meeting is to be determined. They hope to schedule the meeting for later this month and combine it with the crown-making day. The club will wait and see if they can have the wreaths decorated before making this decision.

Anyone interested in joining the 4-H Sanford Saddles and Spurs club can contact Executives Matt and Dianna Maille at (814) 436-7778.

Church News

Evergreen Charge Churches consist of Grand Valley UM, Sanford UM, and Enterprise UM. The live stream of the service will be posted to the Grand Valley United Methodist Facebook page on Sunday at 9 a.m.

– Sunday worship at Grand Valley United Methodist Church takes place at 11 a.m.

– Sunday service at Sanford United Methodist Church takes place at 10 a.m.

– Enterprise United Methodist meets at 9 a.m. for worship.

– Bible study takes place Tuesday at 6:30 p.m. at Enterprise Church. Everyone is welcome.

– YOUth Group is at the Grand Valley Rectory. Meetings take place every Sunday at 6 p.m. Grades 6 to 12 are all welcome to join in and bring a friend.

– The Sanford Kids Club meets every first and third Thursday at 5:30 p.m. at Sanford Church. Anyone aged 3 to 5 is welcome. New this year will be a Bible study for parents upstairs during club sessions. Contact Amanda Ongley at (814) 873-7483 for more information.

– If you know someone in need during this time, contact G&S Helping Hands or Pastor Penny Helmbold at (814) 436-7409 or [email protected]


Here’s another Thanksgiving favorite; Padding.

The homemade stuffing with gravy is the first thing to disappear from my plate. Save this stove for another day and cook the stuffing like grandma. Or even better, do it with Gramma!

Classic stuffing


– 1 rustic bread (about 18 ounces), cut into 1 inch cubes (about 10 cups)

– 6 tablespoons unsalted butter, divided

– 2 large yellow onions (about 1 pound total), diced

– 4 large stalks of celery, diced

– 4 garlic cloves, minced

– 1/4 cup finely chopped fresh sage leaves

– Leaves of 4 sprigs of fresh thyme

– 2 cups low sodium turkey, chicken or vegetable broth

– 2 large eggs

– 1 teaspoon of kosher salt

– Freshly ground black pepper


Place a rack in the middle of the oven and heat the oven to 225 ° F. Spread the bread cubes out on a large rimmed baking sheet. Bake until crisp, stirring every 30 minutes, about 90 minutes total. After removing the bread from the oven, increase the oven temperature to 375 ° F.

Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the onions, celery and garlic and cook, stirring occasionally, until very tender, about 10 minutes.

Stir in the sage and thyme and cook for another 2 minutes. Remove from fire.

Transfer the toast to a large bowl. Add the onion mixture and fold to combine.

Place the broth, eggs and salt in a medium bowl, season with a generous amount of pepper and whisk to combine. Pour over bread mixture and stir until well blended.

Lightly grease a 9 x 13 inch or 3 quart baking dish. Transfer the bread mixture to the baking dish and spread in an even layer. Melt the remaining 2 tablespoons of butter and baste the top.

Cover the baking dish tightly with foil. Bake for 25 minutes. Uncover and cook until top is golden, about 15 minutes more.

Let cool 10 minutes before serving.


Colton McKean (November 15)

Chad Savitz (November 17)

Christina Baker (November 18)


Gail and Mark Bidwell

(November 18)

contact me

All are welcome to contribute to all local events, club news, seasonal activities, reunions, births, weddings, reunions, family recipes and any other Grand Valley event. Please submit the information by noon on Thursday so that I can include it in the Friday column. Thank you.

Alissa Savitz can be reached at 814-964-7453 or [email protected]



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