Odean Floyd Reynolds

Odean Floyd Reynolds

Mr. and Mrs. George Reynolds

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Beloved Odean Floyd Reynolds left for Heaven Saturday evening, August 12, 2017, to be with her husband, George Marvin Reynolds, Jr.

Odean was born to parents Charles Milwee Floyd and Ellie Mae Westbrook Floyd May 8, 1920. She joined brother Elmer, and with family welcomed sister Eva in 1925.

She attended Nashville Public Schools, Odean Floyd graduated from Harding University with a degree in business.

Odean taught school in Delight, Arkansas before working in Hope, Arkansas for The Proving Grounds, where Bombs were inspected during WWII.

George’s sister, Josie Dee introduced him to Odean Floyd, and they married March 8, 1952, in Little Rock, Arkansas. They remained married until his death in 1999. 

Little Rock, Arkansas became her home, and she worked with Arkansas Department of Finance and Administration until her retirement. 

Family she leaves behind include Marvine Reynolds Ely of North Little Rock, Arkansas; Cousin, Gerald Littlefield; Along with her nieces and nephews: Ella Mae Reese; JoAnn Walters; Brenda McClain; Cleon Green; Dee Ann Howell; Gary Robinson; Becky Taylor; Floyd Green; Marion Greene; Alan Green; John Curtis and LaDonna Curtis.

.Odean’s funeral was August 15, in Nashville, Arkansas.

Burial was August 16th, 11:30 AM Oak Grove Cemetery in Conway, Arkansas. John Gibson, of Windsong church of Christ officiated.

In place of flowers, the family asks contributions be made to the Sunset church of Christ Library or The Starnes Family Mission Fund.

Contribute to Sunset Library by mailing a check to Sunset church of Christ, 1420 West Sunset Street, Nashville, AR 71852 or calling 870.845.1824.

The Starnes Family is bringing the gospel of Jesus Christ to the people in Olomouc, Czech Republic. They’re formally with were formerly Robinson and Center Street church of Christ. Donations may be made by mailing to Winnsboro church of Christ, PO Box 541, Winnsboro, TX 75494 or visiting www.starnesinolomouc.com/support.

John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”

Odean Floyd Reynolds loved her Lord, and we are eternally blessed by her life.

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HEALTHY Pork Tenderloin — Wonderful Sunday

Who keeps at  least one Pork Tenderloin in the freezer for a quick and easy meal? I do, always buying when on sale. Great to thaw on a weekend with leftovers used in lunches throughout the week…pairing with citrus…a favorite addition to pork or lamb…IT.IS.FABULOUS.  

This recipe is sanctioned by the American Diabetes Association. What better Sunday-after-church-lunch with family and friends?  

Graciously, Chef Ronaldo agreed to share this recipe with all of us!

Mojo-Marinated Pork Tenderloin (Pernil)

(From “Chef Ronaldo’s Sabores de Cuba”, p. 48)

This recipe takes the classic pork shoulder dish (pernil) and makes it healthier while still giving you the amazing Cubano flavor that we love. I have substituted pork tenderloin for pork shoulder in this version of the recipe. I can hear my father’s voice screaming at me, “Oye, chico, what are you doing changing the dish?” I’m not changing the essence of the dish, I’m just modifying it so people can enjoy it in a healthier way.

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PREP TIME: 25 minutes
COOKING TIME: 15–20 minutes
SERVES: 5
SERVING SIZE: 1 (4-ounce) piece pork

2 navel oranges, peeled and cut in half
2 lemons, peeled
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
2 tablespoons distilled vinegar
2 stems fresh thyme, leaves removed from stem
1 (20-ounce) pork tenderloin
Nonstick cooking spray

1. Preheat oven to 400°F.

2. Grab your blender to make the mojo marinade. I use vitamix. Add oranges, lemons, salt, pepper, cumin, garlic powder, vinegar, and fresh thyme leaves into the blender. Pulsate the mixture 4 times, then purée for 1 minute. Set aside 4 ounces mojo and add the rest to a resealable plastic bag.

3. Remove the silver skin from the pork tenderloin. Add pork tenderloin to the resealable plastic bag with the mojo. Marinate pork for at least 20 minutes in the fridge.

4. Remove the pork tenderloin from the bag (discarding the marinade in the bag) and pat dry with a paper towel. Preheat an ovenproof sauté pan over medium heat, spray with nonstick cooking spray, and wait 10 seconds for oil to come up to temperature. Brown both sides of pork tenderloin in the pan, then place pan in the oven for 15–20 minutes. Internal temperature of cooked pork should read 145°F.

5. Remove pork from oven and let it rest for a few minutes so juices redistribute. Drizzle some of the reserved mojo marinade on the pork, and serve.

Exchanges/Food Choices:
1/2 fruit, 3 lean protein

Calories 160
Calories From Fat 25
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 75mg
Sodium 450mg
Potassium 590mg
Total Carbohydrate 10g
Dietary Fiber 2g
Sugars 5g
Protein 25g
Phosphorus 300mg

Chef Ronaldo Sabores de Cuba

Copyright © 2016 by Ronaldo Linares. From Chef Ronaldo’s Sabores de Cuba Photography: Kelly Campbell Photography. Reprinted with permission from The American Diabetes Association. Chef Ronaldo’s Sabores de Cuba is available at ShopDiabetes.org, in bookstores nationwide, or by calling 1-800-232-6733.


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ConwayPedia.com – new photos!

Dorothy Marvine Ely

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Mr. and Mrs. Charles Ray Robinson

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Who caught this fish?  

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Dorothy Marvine near their Lake Conway Cabin, posing with their new car!

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Gary Ray Robinson Easter Egg Hunting at his Grandparents.

PICT0017Wedding of Bruce and Betty Acruman

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Yours Truly opening Christmas presents!

— more to come —


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