Lyn Rayn is Wesleyan Publishing House’s (WPH) designer and she has been with the team for 33 years! Her experience with WPH started when she was just 9 years old. Her grandmother, Connie Heer, was an illustrator/layout artist for the publishing house and Lyn would occasionally join her for lunch at work. It was during these lunches that Lyn decided she wanted to work WPH!
She has seen so many changes — not only in the publishing world, but in the design world too. From using exacto knives on paper to cutting and pasting in InDesign, Lyn has consistently poured expertise and joy into her work.
Her favorite book she has designed is SoulShift and her favorite thing about her job is the great team of people she gets to work with.
With Christmas just around the corner, Lyn looks forward to her family traditions like homemade potato soup (recipe below!) on Christmas Eve and a new pair of pajamas for everyone.
As Lyn designs WPH curriculum and books, know she is committed to use the talents God gave her so that others might strengthen their relationship with Him.
Potato Soup (4 – 5 servings)
2 – 3 slices bacon cut in half
3 medium potatoes peeled and diced
2 stalks celery, diced
2 medium carrots, diced
1 small onion, diced
1 tsp salt
½ tsp pepper
32 oz chicken stock
2 Tblsp flour
2 Tblsp butter (optional)
2 cups milk
In a large pot fry bacon until crisp. Remove from pot and drain on paper towel (do not discard drippings).
To bacon drippings add potatoes, celery, carrots, onions, salt, pepper, and chicken stock. Bring to a boil and cook covered about 15 min until veggies are tender.
Warm milk in a separate saucepan (or microwave). To a small amount of the milk, add flour and whisk so there are no lumps. Add to veggies along with butter and remaining milk, reduce heat to simmer and cook until soup thickens.
Serve with crumbled bacon and shredded cheese as toppings.
*Bacon may be omitted.