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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Pecos Enterprise
Location
Pecos, Texas, United States of America
Date
Dec 14, 1978
Page
11
Erma Bombeck writes of modern gimmicks and social trends with humor. A humorous take on Perrier water at a gathering and people treating plain water as a rare vintage, contrasted with the author’s preference for plain faucet water and a playful critique of trendiness.
A reflective piece recalls a boy burying a dog and uses it to contrast burial of the dead with God’s forgiveness. It asserts sins are forgiven and forgotten, urging readers to repent without dwelling on past guilt, noting many suffer sleepless nights over sins.
Dear Ann counsels a man seeking reversal of a vasectomy with cautious realism noting limited reversal success unless planned. The letter notes marital breakup and a young son’s recent marriage causing parental shock as further context.
A letter reveals a writer regrets an encounter with a divorced woman in a cafe who later bought him a car. He records that Lawrence plans to bring his wife to meet him, and he refuses to be in the same country with the woman while Lawrence remains married. He asks how to tell his son his mother’s heart is broken.
The Vocational Office Education Association of Pecos High School staged a Holiday Fashion Show and Tea at the First United Methodist Fellowship Hall. VOE and Co op girls modeled party, disco and bridal looks with Hilda Villescas and others as models. Commentators were Rhonda Stunnberg and Leslie McNeil. Shops providing clothing included Airlawn Style Shop Yardstick C R Anthonys Cottage Shop and Williams Department Store. Merle Norman Studio aided with makeup. A Christmas table decorated the scene with a silver punch bowl served by Vicky Garcia along with sandwiches cookies and nuts.
A 342 pound roasting chicken is baked with a sauce made from puréed plums in heavy syrup, grapefruit juice, sugar, soy and chili sauces. Onion and garlic are sautéed first, then the glaze is poured over and the dish roasts until tender and browned. Serves six with optional low calorie stuffing and seasoning suggestions.
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