4 — July 9, 2020 design@newslj.comnews letter journal Passages

• ASSEMBLY OF GOD CHURCH: Rev. Norm Brotzman, 216 S. Seneca, 746-2249. Call to Worship 9:30 am; Children's Church during Call to Worship; Faith Rally Sunday 6 pm

• BAHA’I FAITH: Firesides (Open to All) 1st & 3rd Fridays 7:30 pm at 15 Skyview Dr; 746-3626

• CAMBRIA COMMUNITY BAPTIST CHURCH: 19 Stampede St. 746-2321. Sunday School 9:15 am; Worship 10:30 am; Youth (6-12 grades) and Adult Bible Study Sunday Evening 6-7 pm; Wednesday Night Youth and Adult Bible Study 6 pm; Life Recovery Bible Study Sunday Night 7 pm

• CHRIST EPISCOPAL CHURCH: Rev. Wendy Owens, S. Summit & Winthrop Streets. 746-9684. haydishall@hotmail.com. Service times: Sunday 10 a.m

• CHRIST THE KING LUTHERAN CHURCH: 224 West Road, West of Dow Park, 746-2415. Sunday Worship 9 am

• CHURCH OF JESUS CHRIST OF LATTER DAY SAINTS: Bishop Greg James, 120 Ash, 746-4131. Sunday Sacrament Mtg 9:00 am; Sunday School 10:20 am; Relief Society & Priesthood Mtg 11:15 am

• CHURCH ON THE HILL: Pastors Wayne Wilson and Todd Olson, 301 Delaware, 746-9663. Adult Sunday School 9:30 am; Prayer 10:15 am; Worship 10:45 am; Prayer Service Tuesday 6 PM; Celebrate Recovery (18+) & Undefeated Youth (Infant- 12th Grade) Wednesday 6:00 pm

• CORPUS CHRISTI CATHOLIC CHURCH: Father Brian Hess, 19 W. Winthrop, 746-4219. Saturday Mass 5 pm; Sunday Mass 8 am; Weekday Mass 7 am

• COUNTRY CHURCH: Four Corners, Pastor Bill Haley and Micah Popma, 746-9712, Worship 10 am

• FIRST BAPTIST CHURCH: Pastor Gary Anderson, 903 S. Summit, 746-2188. Sunday School 9:15 am; Worship Service 10:30 am; Evening Service 6 pm;

AWANA Clubs Wednesday 6:30 pm

• FIRST UNITED METHODIST CHURCH: Pastor Brenda Torrie, 23 N. Seneca, 746-4119. Adult Bible Study 8:45 am; Traditional Church Services 10:00 am; 10:15 am Children's Church; Youth Group Sunday evenings 5:30-7 pm

• GATEWAY FELLOWSHIP: Pastor Jon Andersen, Evangelical Free Church meets at the Weston County Senior Services; Sunday School 9:45 am; Worship 11 am. Call 949-0869

• KINGDOM HALL OF JEHOVAH’S WITNESSES: 5018 US Hwy 16, 746-2319 or 746-4517. Tuesday 7:00 pm. Congregation Bible Study, Theocratic Ministry School and Service Meeting. Sunday Public Talk 10 am; Watchtower 11 am

• NEWCASTLE FOURSQUARE CHURCH: Pastor Mick Bohn, 1525 S. Summit, 746-3618. Sun. Worship 10 am; Wed. Night Prayer

• OSAGE COMMUNITY CHURCH: 348 Sheridan St. in Osage, 465-2341. Sunday School 10 am; Worship 11 am and 6 pm

• OUR SAVIOR CHURCH: Pastors Doug and Frezil Westerlund. For Bible Study, call (605) 515-3058

• SEVENTH-DAY ADVENTIST: Pastor Lester Bently 612-240-7536, 78 Old Hwy 85. Saturday Sabbath School 9:30 am; Worship 11 am

• ST. ANTHONY'S CATHOLIC CHURCH: Father Brian Hess, Upton. Sunday Mass 5 pm

• UPTON UNITED METHODIST CHURCH: Rev. Michael Paschall, 834 Pine, Upton, 468-9302. Worship 9 am; Fellowship 10 am

• VICTORY NEW TESTAMENT CHURCH: Rev. Theodore L. Halls, 414 Pine, 746-4366

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Daily Devotional Reading

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Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. ~Philippians 4:7

Jul. 10Genesis 21:22-34

Jul. 11Genesis 22:1-19

Jul. 12Exodus 1:1-22

Jul. 13Exodus 2:1-25

Jul. 14Exodus 3:1-22

Jul. 15Exodus 4:1-17

Jul. 16Exodus 4:18-31

Scriptures Selected by the American Bible Society

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Kurtis “Katfish” PhillipsOct. 14, 1982–June 25, 2020

Kurt Phillips of Newcastle, Wyo., passed away on Thursday, June 25, 2020, at the age of 37.

He was born in Newcastle on Thursday, Oct. 14, 1982, to Mark and Melody Phillips.

Kurt is survived by his wife, Keri Phillips; father, Mark Phillips; mother, Melody Phillips; grandfather, Bill Phillips; grand-father, Gene Mann; aunt, Tanya (Alan) Gall; cousins, Kristin (Andy) Packard, and Garrett (Amber) Gall; nieces and

nephews, Cimaron, Ali, Lilly, Xander, Xavier, Xahleyah, Wesley, Taylor, and Jupiter; and numerous other family, friends and relatives throughout the country.

Kurt was preceded in death by his grandmother, Irene Phillips.

Kurt was an avid outdoorsman that loved fishing and hunting throughout the place he called home, the Black Hills, and various other parts of Wyoming. He would often leave town for months at a time that included backpacking through Alaska, hitchhiking through Montana and trips to Arizona. Kurt was never shy to

talk about his adventures and was always more than happy to take family and friends along on his fishing and hunting trips, though he often went alone to enjoy the tranquility of the peace and quiet.

His family said, “Kurt will be deeply missed by the many lives he touched, family and friends that became his family. We love you Kurt.”

A small gathering of some friends and family for the spreading of his ashes will be done at a spot of his choosing on Saturday, July 11. This will be followed by a remem-brance gathering and celebration of his life with all friends and family at a location to be determined in Newcastle.

Summer is time for some a-maize-ing corn

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Few things say “summer” like a freshly picked ear of sweet corn, cooked to perfection and served

up with a light coating of butter and sprinkle of salt! Corn is now available in markets year-round, and locally grown varieties can be purchased during its peak from July through September. Corn grows in “ears;” each ear is covered in rows of kernels that are then protected by the silk-like threads called “corn silk” and encased in a husk. Can you believe that each ear of corn has around 800 kernels? They are always arranged in an even number of rows.

The corn on the cob that we all love and enjoy is sweet corn, which is one of four basic types of corn. The other three are field (dent) corn, flint (Indian) corn, and popcorn. Sweet corn or “corn on the cob” is picked and eaten while the ears are in the immature milk stage and the kernels are tender.

The current 2015–2020 Dietary Guidelines for Americans recommend that people consuming 2,000 calories per day eat 2.5 cups of vegetables in their daily diets. Corn is technically a “whole grain” and not a vegetable. One ear of yellow sweet corn is approximately 90 calories. It provides beneficial nutrients, including carbohydrates, protein, fiber, vitamins, minerals, and antioxidants. Sweet corn only has six grams of natural sugar in a medium-size ear. Corn is a starchy vegetable, like potatoes and peas. That means it has sugar and carbohy-drates that can raise your blood sugar levels. It can still be a healthy part of your diet if you watch your portion size.

Here are some tips for making the most out of this a-maize-ing vegetable.

• Choosing ears Select ears that have some weight for

their size. Look for moist, bright green husks clutching tightly to the ear. The silk should be stiff, dark, and moist.

Immature corn will have blond tassels and ears with dry or black tassels indi-cates the corn is old. To check out the condition of the kernels, feel the ear of corn through the husk to check for even and plump kernels. Don’t pull down the husks because it dries out the corn and leaves it susceptible to fungus. Fresh corn should be cooked and served the

day it is picked or purchased. As soon as corn is picked, its sugar begins converting to starch, which reduces the corn’s sweetness.

• StorageDo not wash corn in the

husk before storing. Store corn in its husk, if possible. Place it in the refrigerator, stored loosely in plastic bags, and use within two days. Place shucked corn ears in a large zip-top bag and seal it up with as little air as pos-

sible. Set the bag in the vegetable drawer of your refrigerator. For best flavor, cook the corn within two days.

Once the corn on the cob has been cooked, you’ve extended its life by a few days. Once you cook it, you have an additional 3 to 5 days to eat it.

If you are not able to eat the corn within three days, freeze it. Blanch and freeze whole ears of corn or just the kernels. Frozen corn will keep up to a year.

• Cooking methodsBefore preparing any food, the

University of Wyoming Extension recom-mends you wash your hands with soap and warm water for 20 seconds.

The husks should not be removed until just before preparing the corn so that it doesn’t dry out. Boiling, grilling, microwaving, pressure, roasting, or steaming are the most common ways of preparing corn on the cob.

Boiled: Drop the shucked corn into the boiling water, and allow it to come back up to a boil. Cook the corn for about 5-7 minutes or until kernels are

tender. Turn off the heat and let the corn sit in the water until it’s time to serve. It can be left in the pot for up to 30 minutes without overcooking. Do not add salt to the water when cooking sweet corn because the salt will toughen the corn.

Grilled: Preheat the grill to medium-high heat or 400°F. Place the unshucked corn on the cob on the grill and close the lid. Brown all sides of the corn, about 20 minutes or until kernels are tender. Remove the corn from the grill and allow the corn to cool for 5 minutes.

Microwaved: Place one unshucked corn on the cob on a microwave-safe dish. Cook for 3 minutes or until kernels are tender.

Pressured: Place shucked ears of corn on the cob in the cooker with the recom-mended amount of water. Close and lock the lid. Cook at high pressure for 1 - 2 minutes. Turn off the heat and quick release the pressure.

Roasted: Preheat the oven to 425°F. Place unshucked corn on a baking sheet and cook it for 25 minutes or until kernels are tender, turning each ear several times until the outside of the husk is lightly charred and brown.

Steamed: Fill a large pot with 2 inches of water. Place unshucked corn in the pot vertically. Bring the water to a full boil, then cover and steam for 15-20 minutes or until kernels are tender, adding water as necessary. Shucked corn can be placed in a steamer basket or on a trivet. Cover and steam the corn for 10 minutes or until kernels are tender.

If you only boil sweet corn, try a new cooking method. Be careful how you top your corn. Try a squeeze of lime, a drizzle of olive oil, fresh herbs, or a dash of chili powder or smoked paprika for flavor. Sweet corn can be a delicious addition to your meal.

(Sources: National Center for Home Food Preservation, University of Georgia Cooperative Extension Service, USDA National Nutrient Database, 2015-2020 Dietary Guidelines for Americans)