"There really are reindeer in
Bolivia,"
said Abby to her sisters, Ellie and
Olivia.
"They seem to me just a little
bit strange.
Aunt Peggy says it’s because they’re
open range.
I’ve seen them and they are strange
indeed
Because their funny antlers are red
and green."
Many kids walk far to go to Rumi
Rancho to play
They hear stories of Jesus and always
want to stay.
They heard that Jesus was born a long
time ago
His birthday is on Christmas day and
He loves us so.
Missionaries travel the whole world
wide
To tell the Good News that Jesus is
alive.
He was born in a manger on Christmas
day
So that we might learn of all God’s
ways.
The way to heaven is still the same
Believe in Jesus, He knows us by name.
We know we celebrate because you are
the reason
So Happy Birthday, Jesus, this
Christmas Season.
From Rumi Rancho you can hear the
kids cheer
Merry Christmas to all and a Happy
New Year!
Luke 2:11 “For unto you is born this
day in the city of David a Savior,
who is Christ the
Lord.”
And before you go,
check out this recipe all the way from Bolivia!
BOLIVIAN BUÑUELOS RECIPE:
Buñelos are a popular snack
throughout Latin America. While they can be eaten at
anytime, Bolivian tradition sees them
eaten on Christmas morning with syrup and hot
chocolate.
Buñuelos are a soft doughy sweetbread
that is deep-fried in the same way doughnuts are
made, with a similar flavor but a
slightly more chewy texture, traditionally served
drizzled with a syrup or honey. The
buñuelos are often puffy with a crispy crust and air
pockets on the inside.
Ingredients:
2 tablespoons fresh yeast
1 cup warm water
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon anise
2 eggs
2 cups flour
3 cups butter
Molasses to taste
1/2 cup sunflower oil to moisten
hands
Preparation:
In a bowl, dissolve the sugar in water, add the fresh yeast, let it stand for about 7 minutes,
then add the salt, anise, eggs and
flour, mixing it slowly with your hand until you obtain a
watery dough. Let the dough stand and
rise twice before you start frying in hot butter or
oil.
To fry, first spread oil over your
hands, take a handful of dough with the fingertips and
stretch it into a 4-inch round;
rotating the dough occasionally to form a circle. When
about to fry, poke a hole in the
middle, and put in the frying pan with a stick or the back
of a wooden spoon through the hole.
Let it acquire a golden brown color on both sides
before retiring and leave in a
colander to drain away excess oil; then put all in a bowl to
serve.
Serve with a jug of hot sugar cane
syrup, molasses or honey for each person to add the desired amount on the
buñuelo. Note: Some Bolivians prefer to eat their buñuelos covered in sifted
powdered sugar.
Merry Christmas and a Happy New Year!