Bena Mae’s Kitchen: End of Time

This is an often discussed and written about topic that has been floating around since before the birth of Christ. Every time something catastrophic happened, up went the cry “it’s the end of time!”
Specific case I can remember off hand — during the plague in Europe — with more than 50% of the population dying due to the plague, starvation and other related illnesses, a lot of people thought it was the end of the world. And it did indeed sound plausible. But it didn’t happen.
I believe there have been doomsayers ever since the world began. Anytime something went abnormally wrong weather wise, someone was bound to claim it as the end of the world.
We know without thinking too hard that there have been many disastrous occurrences in our lifetime. And many have happened quite recently. Our own nation has been hit hard in certain areas. My mother and others of her generation would say “People aren’t living right.” My response to that is, have they ever been living right? The world would have ended eons ago if this were the case.
I say this in light of the latest news regarding two earthquakes this week and the threat of a devastating hurricane hurtling toward our eastern coast. Is this payback for our wickedness? Pshaw and piffle. Good people are also involved here.  
I know it’s a depressing subject and I don’t like to think about it too often. But if one believes in the scriptures, one can take comfort in this passage from the Book of Matthew 24:36 that reads, “However, no one knows the day or the hour when these things will happen, not even the angels in heaven or the Son Himself. Only the Father knows.”
And that is my answer to the doomsayers.
I leave you on this note of levity:
A car salesman’s ad (true story) stating that the world is to come to an end the following week, offers cars at half price.  

Squash Souffle

1-1/2 lb. fresh or frozen summer squash
1 medium onion, minced and cooked until soft
3/4 cup sour cream
1 cup grated carrots
1 (10-1/2 oz.) can cream of chicken soup
1/2 stick butter
1/2 pkg. seasoned bread crumbs
Salt and pepper to taste

Preheat oven to 350 degrees.
Mix together squash, sauteed onion, sour cream, grated carrots and cream of chicken soup.
Pour into buttered casserole dish.
Top with bread crumbs.
Dot with butter.
Bake for 30 to 40 minutes in a 350 degree oven.