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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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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CUBAN COOKING

Reading Cookbooks is one of my favorite things to do!  Mark Bittman and Ina Garten are favorites.  Great resources to cherry-pick recipes that fit my life. 

Eliminating sugar from my diet earlier this year changed much of my pantry. Finding SABORES DE CUBA with recipes developed by Chef Ronaldo was a perfect find. Love Chef’s Cuban Flavors. Flavors that are bright and beautiful and bold.  And now, Sugar Free.

Chef Ronaldo Sabores de Cuba

Take a peek at one of my favorite recipes for BREAKFAST!  

Try this Green Vegetable Egg Tortilla and you’ll want to have the entire book on hand.  Trust me on this! 

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(From “Chef Ronaldo’s Sabores de Cuba”, p. 182)

Adding lots of greens to your morning meal charges your body with some incredible nutrition. This recipe is a great way to get you through the first part of the day. Breakfast doesn’t have to mean hitting the drive-through window at a doughnut or coffee shop.
The time we spend waiting to place our order at the drive-through could be spent making an awesome, healthy breakfast like this one. Have a great day!

PREP TIME: 10 minutes
COOKING TIME: 15 minutes
SERVES: 4

SERVING SIZE: 1/4 of the tortilla

2 stalks green onion, finely sliced
2 crowns broccoli, finely sliced (about 1 cup)
1/2 cup washed and cubed Roma tomatoes
1 cup spinach, washed and thinly sliced
1/2 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon dried oregano
1/4 teaspoon cracked black pepper
1/2 teaspoon Spanish smoked paprika
4 eggs, whisked

1/2 cup fat-free milk (I use Almond Milk.)

Preheat oven to 350°F. 

To a bowl, add green onion, broccoli, tomato, spinach, salt, garlic powder, oregano, pepper, and smoked paprika. Toss ingredients well to make sure greens are covered with the spices. 

Preheat an ovenproof nonstick pan over medium heat. Add vegetables from the bowl and sauté until ingredients are cooked through, about 2 minutes. 

Add milk to the bowl with whisked eggs and whisk briefly to combine. Add egg mixture to pan and stir with a wooden or plastic spoon. Make sure all ingredients are evenly spread out. 

Place pan in the middle rack of your oven and cook for 10 minutes. To check if the tortilla (egg and vegetable mixture) is done, insert a toothpick in the middle; if it comes out clean, the tortilla is cooked through. 

Remove from oven and let it rest on the stovetop for 1–2 minutes so eggs settle and don’t fall apart when serving. Enjoy! 


Exchanges/Food Choices:
1 vegetable, 1 medium-fat protein

THIS IS IMPRESSIVE:

Calories 100 | Calories from Fat 45 | Total Fat 5g | Saturated Fat 2g | Trans Fat 0g | Cholesterol 185mg | Sodium 340mg | Potassium 350mg | Total Carbohydrate 7g | Dietary Fiber 1g | Sugars 3g | Protein 9g | Phosphorus 165mg

There is another recipe I’ll be trying this week, will post upon trying.  Subscribe for more recipes like this. YUM-O.

Also, If you’d like this book for your own library:

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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