Bulletin Board
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“Bulletin Board,” Friend, Feb. 2010, 12–13

Bulletin Board


2 packages (6 ounces/170 g each) cherry gelatin

2 cups boiling water

1 cup cold milk

1 package (3.4 ounces/96 g) instant vanilla pudding mix

In a bowl, dissolve gelatin in the boiling water, then let sit until cooled. In another bowl, whisk the milk and pudding mix until smooth. Pour the mixture into the gelatin and whisk until well blended. Pour into a 13 x 9-inch (33 x 23-cm) dish lightly coated with nonstick cooking spray. Put in the refrigerator until set. Use a heart-shaped cookie cutter to make sweet treats for your family or friends.

Serving with Love

Doing service is one way you can show love for others. Cut hearts out of white or colored paper. You can leave the hearts blank, or write “I love you!” on them. Look for ways you can serve members of your family. You don’t have to do big things—maybe your sister needs a little help with her homework, or your brother doesn’t have time to make his bed. Then give the person a paper heart to show how much you love him or her. Sometimes your service can be secret. Leave a heart behind that says, “Love, Your Secret Server!”

Friendly Service

My friend forgot his lunch one day, and the school gave him a sandwich that did not look very good! So I shared my lunch with him.

Christian G., age 10, California

A friend from our ward asked if he could mow our yard. It was very hot, and I decided to hand him a drink of water because I thought that’s what Jesus would do. After that, I had the happiest feeling inside of me.

Megan R., age 9, Texas

Journal Junction

Take some time this month to read these scriptures about love: Deuteronomy 6:5 and John 3:16. Then write in your journal about the love Heavenly Father and Jesus Christ have for you.

Online Survey Results

Last year on a Friend Web site survey we asked you what games you like to play. There were 1,255 people who responded! Visit friend.lds.org every month to take a new survey.

Outside Games 53%

Video Games 26%

Board Games 21%

Sweethearts recipe photo by John Luke / illustrations by Mark Robison