Merry Christmas

Rumi Rancho Reindeer

"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!