6 The Dallas Post Dallas, PA Wednesday, February 25, 1998 Lenten program at Trucksville UMC The Trucksville United Methodist Church has planned a series of family oriented Lenten Programs to be held at 5 p.m. in Fellowship Hall. The first program is scheduled for March 1. The Junior/Senior High School Sunday School Class assisted by the Fifth and Sixth Grade Class, will prepare and serve a pancake supper for the evening. Reservations should be made in the church office. Contributions will be accepted to defray the expense. i Pictured are members of the planning committee for the Pancake Supper: from left, Paul Reinert, teacher; Niki Winters, Jennifery . Jury, Stephanie Jury, Caitlin Bessmer, Amanda Socash and Megan Johnson. Other committee members are John Baird, Chris Eckert, Erin Madigan, Corey Pajka, Jason Race, Melissa Rossick, Amanda Young and Chris Young. St. Therese's A & R to meet March 4 St. Therese’s Altar and Rosary Society will meet Wed., March 4, at 7:15 in the social room for rosary recitation, followed by a business meeting. Plans for the 1998 projects and social affairs will be discussed and Nancy Cannon, parish nurse, will be the guest speaker. All women of the parish are invited to attend and share in the many programs and events. Non-perishable foods are collected at every meeting for distribution to the Back Mountain food bank. Refreshments will be served by band #1 - Mary Petty, Bruni Saxon, Ann Dominick and Peggy Fischer. Lenten Programs to be held at church The Trucksville United Methodist Church will host a series of Lenten Programs on Sunday evenings for members and friends of the church. The programs, scheduled for March 1, 8, 15 and 22 will begin with a supper served in Fellowship Hall at 5 p.m. Participants will take a Lenten Journey of Faith based on the themes of Healing through Hospitality, Drama, Art and Music. Activities relevant to the themes have been planned for participation by adults, youth and children. Reservations are preferred to assist in planning each evening. Please call the church office 696-3897 by 10 a.m. Thursday of the weeks you will attend. The Committee members include Rev. W. Charles Naugle, Pastor; Morag Michal, Evelyn Roberts, and Linda Reedy. [4 Trucksville UM Women to meet * The United Methodist Women of the Trucksville United Methodist Church will gather in the Memorial Room (lower level) of the Trucksville United Methodist Church on March 3 at 1 p.m. for their regular monthly meeting. Margaret Johnson, unit president will preside. Nancy Dukes, Mission Coordinator for Spiritual Growth, will lead devotions and present the program “A Call to Prayer and Self Denial”. Refreshments will be served by June Bennett and Barbara Dingle. The World Day of Prayer, an ecumenical service sponsored by Church Women United will be celebrated on March 6 at the Shavertown United Methodist Church at 1 p.m. The United Methodist Women's Spiritual Life Retreat will be held on March 13, 14, at Montrose, PA. There is still time to make reservations. "The combined Wilkes-Barre/Scranton District United Methodist Women’s “Day Apart” will be held in the Dallas United Methodist Church on March 28. Registration and coffee hour will begin at 9:30 a.m. James Solomon turns 9 Saturday James Edward Charles Solomon will celebrate his ninth birthday Saturday, Feb. 28. 'He is the son 2 a 2 T beans, tomato juice, whole wheat bread, vanilla ice cream. TUESDAY - Roast pork w/stuff- ing-gravy, whipped potatoes, car- rots w/dill, rye bread, rice pud- Senior Citizens Center spon- sored by the Luzerne/Wyoming Counties Bureau for the Aging of- fer hot noon meals Monday through Friday to people 60 years of age or | C J rode | | | or i 7 i : older. Donations from participants are gratefully accepted and needed in order to expand this program. The Back Mountain Center is lo- cated at 22 Rice Street, Dallas. Call 675-2179 for information. The following is the menu for the week of March 2. All meals include margarine, milk and cof- ,ding. WEDNESDAY - Barbecue chicken, oven brown potatoes, spinach w/lemon, orange juice, raisin bread, vegetable soup, blue- berry pie. THURSDAY - Turkey pot pie, butternut squash, cinnamon applesauce, cranberry juice, din- ner roll, sugar cookie. FRIDAY - Bake fish Florentine, fee. parslied rice, stewed tomatoes, whole wheat bread, citrus sec- tions. RELIGIOUS SERVICES BACK MOUNTAIN HARVEST ASSEMBLY - 340 Carverton Rd., Trucksville. 696-1128. Pastor, Daniel S. Miller. Christian Education for ‘all ages, 9:30 a.m. Worship 10:30 a.m. and 6:30 p.m. Wed., 7 p.m., "Genos" youth service. Midweek home groups; call for days and times. ‘Weekday prayer 6:30-7:30 a.m. Visitors welcome. MONDAY - Swedish meatballs over noodles, peach melba, green DALLAS UNITED METHODIST CHURCH - 4 Parsonage St., Dallas. 675-0122. Rev. Michael A. Bealla, Pastor. Sunday School 9 a.m., Morning Worship 10:30 a.m. . SHAVERTOWN UNITED METHODIST CHURCH - 163 N. Pioneer Ave., Shavertown. 675-3616. Pastors: Rev. Douglas and Janet Bryant ‘Clark. Music Dir., John Vaida. SATURDAY: 5:30 p.m., Chapel Service; SUNDAY: 9 a.m. and 11 a.m. Worship Services. Visitors expected. PHONE-A-PRAYER 675-4666. ‘ST. PAUL'S LUTHERAN CHURCH - 196 N. Main St., Shavertown. Sat. Worship 5:30 p.m.; Sunday Worship 8:30 and 11 a.m.; Sunday School 9:45 a.m. Rev. Charles H. Grube, Pastor. Phone 675-3859 for “more information. Everyone Welcome! By CARON GOLDEN Copley News Service Unless you're going to elope or make a run for it at city hall, planning the event is part of the wedding package for most brides and grooms. Everyone knows that there is a myriad of little and big tasks that need to be taken care of, everything from booking a reception site to making sure the band doesn’t play a disco version of “Hava Nigila.” The question is where—and when— do you start? Right away, advises Millie Bratten, editor in chief of * Bride's magazine. “Most people call their parents first and tell them the good news. Then you have to sit down and decide what type of wedding you'd like. If you're thinking of a large, formal wedding with 200 guests, it's not uncommon to take a year to plan it You'll need a reception hall and a ceremony site and some times there's competition for those sites.” In fact, with 2.4 million weddings held every year in the United States, picking the best month can be a challenge. Most people think June is the busiest wedding month. Bratten says that while the majority of weddings take place between May and October, a lot has to do with what part of the country you're in. “February weddings are very popular in California,” she notes. “A lot of it has to do with the weather.” Bratten suggests that setting priorities should be the first exercise. Some people want to have the ceremony by the sea overlooking the water at sunset; others like nothing better than to have 200 of their closest friends and family at a seated Planning ahead makes the day smoother dinner at the country club. Do you want a family dinner at an intimate inn you take over for the weekend or a casual afternoon picnic at a favorite park? The issue is where do you want to be that day and who do you want to be with. Take into account the place, the time of day and the number of guests. Then, says Bratten, establish a budget. Make lob of calls to different hotels, caterers, dress shops, florists—everyone you might possibly hire—to get an estimate of the cost. Then you can rank what you want in the order of their importance. “Everybody has to make compromises,” says Bratten. Do you want 200 guests, a cer- emony by the sea, a fabulous dress, a great cake or great music? By eliminating what is less important you may be able to keep what you really want. If 200 guests are important and dinner at a country club is too expensive, consider holding a brunch instead. Once you've set your priori- ties and established a budget, then it’s time to think about the details: fresh flowers or silk, live music or a disc jockey? Do you want a videographer? Will you arrive at the ceremony ina « classic Bentley or does a novelty car like a taxicab better suit your style? Once you have an idea of what you want, you can begin booking your wedding professionals. What about the wedding dress? Bratten says you'll need six months or more to organize that. “You want to try on a number of different styles,” she advises. “Remember, these are custom made, so the measurements have to be taken and sent to the manufacturer where it's cut. Then the dress is sent back to Sor pie. Ten Salon 37 OO). 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Finally, take into account some current wedding trends from Diane Warner's book, “The Best Wedding Ever” (Career Press): * Because wedding costs are so high, there is more sharing of the total expense, not only by both sets of parents but by the couple themselves. * More sophisticated elegance at weddings as opposed to Cinderella “fluff.” : * Food stations at the recep- tion and cappuccino and espresso bars in place of alcoholic beverages. » Mutiflavored wedding cakes. : * More candid photography shots. * Destination weddings in which you get married at where you intend to honeymoon. * Fewer pastels and more intense colors, including black. * Doing away with receiving lines. * Couples writing their own VOWS. * More DJs and fewer bands at receptions. Is all this still too much for you to take in? You might want to hire a wedding consultant. But be careful what you want is a trained, full-time professional, Many brides are choosing J Victorian style gowns. il Pearls, rhinestones, Austrian 1 crystals. Most jewelry created on the premises. | #50 Jewelry RQ <M for Weddings, ACA Proms & Any Occasion 25% OFF oO ANY SINGLE wl IN-STOCK ITEM x Expires 12/31/98 Earn ol writes Warner. The consultant Bop 8 , can be hired as soon as you're LOWEST PRICES al engaged to coordinate every- thing or at the end of the planning process, say a couple of months before the big day, to pull it all together. Call 675-3105 for a FREE BROCHURE Corporate Catering at Irem Temple Now Open to the Public for Catered Events CATERING él Call for a Free Consultation = 674-4366 = ies
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