Young Rheba didn’t want to take piano lessons at all, mostly because she didn’t like practicing. She only did so because her mother insisted. Now, while Rheba admits that she’s glad her mother was persistent, she does have one regret.
“I regret that I never got into classical music,” she said. “Had I taken lessons longer than I did, I probably would have.”
Rheba has played piano at Roberts Chapel Baptist Church for almost 50 years.
She was born in the Possum Trot community north of Piedmont and has lived in Piedmont most of her life. Her parents are the late Dewey and Lucille Herod.
Rheba and her husband Mike have been married 42 years. They attended Piedmont High School together, then went their separate ways. Mike went into the Army while Rheba earned a degree from Jacksonville State University and went into education.
He saw her in town one day, called her, and they began dating. They have two sons, both graduates of the University of Alabama.
Jason and his wife Bridget live in Macon, Ga., where they teach and Jason coaches. Their daughters are Kate and Megan. Shane and his wife, Brandy, live in Jacksonville. He teaches and coaches at Weaver High, and Brandy is a registered nurse with the Calhoun County Board of Education. Their children are Mason and Maley.
Rheba taught physical education at Woodland eight years. She’s been librarian at Spring Garden since 1990.
“It’s exciting because your day is different every day,” she said. “You never know what you’ll be doing in a K-12 school. I might be doing story time with kindergarteners, and then the next period I might be doing research with seniors.”
Rheba said it’s a good thing she’s flexible and can easily go from one grade to another because it’s required of her on a regular basis.
Rheba worked in the library at Piedmont High. Since the city didn’t have a public library at that time, she kept the high school library open in the summers. She worked in the JSU library all four years she attended school there.
When talking about things she likes to do, four names pop up quickly -- Kate, Megan, Mason and Maley. “We love our grandchildren,” she said.
Rheba likes to spend time with them, travel, read and entertain by their pool in the summertime. She is avid walker and likes going to big yard sales.
She and Mike, who is retired from Anniston Army Depot, especially like visiting the Amish countryside in Lawrence, Tenn.
Rheba is a member of the Alabama Library Association. She served on the parks and recreation board three years.
Eating out gets old, she said, so she cooks often, even though it’s just the two of them. Rheba said her mother was a wonderful cook and she enjoyed watching her put meals together. Rather than helping with the cooking, Rheba‘s job was to clean up. Later, after she was married, she learned more about cooking, mostly by trial and error.
Desserts are her favorite dishes to make.
Contact Margaret at email@example.com.
Peanut Butter Cake
1 box yellow cake mix (mix as directed)
2 c. sugar
1 stick butter
½ c. milk
1 ¼ c. peanut butter
In a large sauce pan, bring milk, sugar and butter to a boil. Boil for 2 minutes. Remove from heat and beat into mixture 1 ¼ c. peanut butter. Spread onto the cooled cake.
Chicken and Dumplings
2 ¼ c. Bisquick mix
2/3 c. milk
3-4 chicken breasts
Stir Bisquick mix and 3 milk until soft dough forms. Drop by spoonfuls into boiling stew or soup. Reduce heat. Cook uncovered for 10 minutes. Cover and cook 10 minutes longer. Add 3 or 4 cooked chicken breasts.
1 - 8 oz. cream cheese
1 stick butter
1 cup sugar
Add 1 - 12 oz. Cool Whip and mix.
1 lg. instant vanilla pudding
3 c. milk
1 ¼ lb. Oreos
When pudding is set, add to cream cheese mixture.
Blend 1 ¼ lb. Oreos until white is gone. Put half of bottom of oblong pan. Layer the cream cheese mixture and top with Oreos. Set for 10-12 hours before serving.
Festive Cranberry Pineapple Salad
1 can (8 oz.) Dole crushed pineapple, undrained
2 pkgs. (4 serving size each) or 1 pkg. (8 serving size) jello brand raspberry brand jello flavored gelatin
1 can (16 oz. )whole berry cranberry sauce
1 med. Dole apple, cored and chopped
1/3 c. chopped Planter’s walnuts
Drain pineapple, reserving the liquid. Add enough cold water to the reserved liquid to measure 2 cups. Pour into medium saucepan. Bring to a boil. Remove from heat. Add dry gelatin mix, stir at least 2 minutes until completely dissolved. Add cranberry sauce and stir until well blended. Note: Due to the presence of whole berries in cranberry sauce the gelatin mixture will not be smooth. Refrigerate 1 ½ hours or until thickened. Spoon drawn through leaves a definite impression. Stir in pineapple, apple and walnuts until well blended. Spoon to a 6 cup mold, sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold onto a serving plate. Store leftover gelatin in refrigerator. Makes 10 servings.