Tag Archives: amish family

Wedding and birthday celebrations, and a visit to the Ark Encounter

We are having nice weather, but temperatures are in the 40s and 50s in the morning, which makes the house feel chilly. We haven’t bought any coal yet, so hopefully we can soon to get some heat in the house if this chilly weather continues.

Last night we were at Mose and daughter Susan’s house. My husband Joe and sons Benjamin, 20, and Joseph, 17, were helping Mose get their outdoor wood burner hooked up to their house. Mose and Susan still had thinly sliced steak in their freezer, so we had rare beef and creamed potatoes for supper. Everyone was glad for rare beef since we usually have this more often after we butcher cattle in the winter months.

We had a nice trip to Kentucky last week to attend the wedding of Joe’s nephew, Morris, and Annie. Cousin Dave has built a nice place in the hills of Kentucky with a pond behind the house and a walkout basement. It is very nice, and the men and boys admired all the deer mounts hanging in his house.

Daughter Susan and I were cooks at the wedding and our job was to help make gravy. Daughter Verena was a table waiter. The menu included mashed potatoes, gravy, noodles, dressing, fried chicken, mixed vegetables, salad, cheese, bread, butter, and jam. For dessert, we had pecan, pumpkin, and cherry pies, cinnamon pudding, angel food cake with strawberry topping, and cookies. For the evening meal, we had grilled chicken and brats, and ice cream was also added to the menu. Candy bars were passed around after lunch.

We arrived in Kentucky on Wednesday evening around 9 p.m. Thursday afternoon we went to see where Joe’s sister Salome and her husband Morris and their family live. After the wedding was over, we went back to the motel. The next morning, we all headed to Williamstown, Kentucky, to the Ark Encounter. We really enjoyed our day there. Noah’s ark is sure a good look at what they endured, and it brought a better understanding to the children to see the ark in the dimensions the Bible tells that Noah and his sons built it. The place was packed with people from all over the United States. It makes one feel hopeful to see Christianity is not lost yet.

Lovina and family visited the Ark Encounter, a full-scale representation of Noah’s Ark in Williamstown, KY, while traveling for a family wedding. Photo provided.

We headed back to Michigan and stopped along the way to eat. We arrived back home safe and sound a little after midnight. Everyone was ready for a good night’s sleep.

At 8:30 a.m. the next morning (Saturday), Joe and I, daughters Verena and Lovina, and son Kevin, along with my sisters Verena and Susan, sister Emma, Jacob and son Steven, headed for Berne, Indiana to attend the surprise birthday party for sister Liz and Levi. Liz turned 50 in January and Levi turns 50 in December. They also had their 27th wedding anniversary on October 4. This surprise was planned by their children. Chicken, pork and beans, macaroni and cheese, salads, desserts, and snacks were served. Some of the food was brought by guests.

We arrived back home after dark. Daughter Loretta, with the help of her special friend Dustin, did our laundry, so it was nice to see our clothes all clean again from the trip. Dustin’s birthday was October 8, so a Happy Birthday to him!

On Sunday we had communion at church, so it was a long day. We also ordained another minister and had a potluck dinner with the church afterward. It was good to see Monday come and things slowing down.

Lovina, husband Joe, and son-in-law Mose made their annual trek to the u-pick grape orchard to pick grapes. The grapes will be cooked and strained to make grape juice and then canned to enjoy throughout the year. Photo provided.

Son-in-law Mose, Joe, and I went to the u-pick grape orchard to pick grapes. Another job done for the year.

 

Daughter Susan is feeling better and stayed well on our trip.

Our highlight this week was seeing Tim and daughter Elizabeth’s nine-and-one-half-month-old son, T.J., walking short distances. He’s so active and almost runs instead of walks. He is so precious, as are all our grandchildren.

God’s blessings!

Apple Dumplings
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons lard, softened
1 tablespoon butter, softened
5/8 cup milk
1 quart chopped apples, raw
1 cup brown sugar
1 teaspoon cinnamon

In a bowl, mix well the flour, baking powder, salt, lard, butter, and milk. Press into the bottom of a greased 8×10-inch cake pan. Mix the apples, brown sugar, and cinnamon, and put on top of the dough.

Sauce:
1 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup hot water (add more if too thick)

Mix the sauce ingredients in a saucepan, bring to a boil and boil a few minutes. Pour on top of the apple mixture. Bake at 350 degrees for about 30 minutes or until the dough is golden brown and the apples are soft.

Delicious for supper with cold milk.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, Amish Family Recipes, is now available for preorder from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

Wedding travel preparations both planned and unexpected

It’s 4:45 a.m. as I sit by the kitchen table writing. The boys already left for work. Their bags are packed and ready for our departure to Kentucky at 1:30 p.m. They will work a half day, come home, shower, and be ready to go.

Our plans had to be adjusted somewhat because we were at the emergency room last night with daughter Susan. Her husband Mose and two-month old baby Ryan and I went along. I went along to help take care of Ryan while Susan was in so much pain. She didn’t feel like breastfeeding, but we had no other way to feed him as he refuses the bottle.

Susan had a sharp pain on her lower right side which we expected was her appendix. After a CT scan and other tests, the doctor discovered she has a lodged kidney stone, as well as kidney and urinary tract infections. She was given pain medicine and several antibiotics which helped relieve some of the pain, but now it’s just trying to get the stone to pass. I have never had this happen to me, but it sounds like a painful ordeal.

We arrived back here at our house close to midnight and Mose and Susan, Jennifer, 20 months, and baby Ryan stayed here for the night. Mose needs to go into town this morning after the pharmacy opens to get more antibiotics for Susan. She said the pain has moved down some so maybe she will pass the stone before we leave. She is still planning to go along to the wedding in Kentucky if the pain doesn’t get worse. The doctor thought that with the antibiotic she will be fine to go, and then have a follow-up with her doctor after we are back home. I really do hope it doesn’t get worse. We will help her finish her packing.

We are leaving in two vans with our friends Beth and Julie as our drivers. They are sisters so it will be enjoyable for them to spend the time together. We have six motel rooms booked and hope and pray we have safe travels and arrive at the motel before too late. I left my cousin Dave a voicemail and asked where the best motels are or closest ones to his house. He called back and left a voicemail for us with the information.

I managed to get seven new shirts sewn for Joe and the boys to wear on our trip. My sewing machine sews on the buttonholes and buttons, but making the buttonhole is still my least favorite part of sewing. In Indiana we had snaps on the shirts, which I didn’t care to sew on by hand either, so it’s always something in life that we dislike doing. Take the good with the bad and it usually makes a happy medium.

I held baby Ryan for a little bit this morning and he was just smiling and cooing. Now he’s happily eating. He must be getting plenty to eat as Susan said he weighs 15 pounds already. He’s over 25 inches long already as well, so he’s probably going to be tall.

I awoke to Joseph’s driver sitting in our driveway, so it was a little rush until he was leaving. It seems like we only just went to bed, and my alarm just wasn’t loud enough to wake tired me. I thought I better write this column before the rest wake up or I won’t be able to concentrate. Son Kevin, 14, leaves at 6:45 a.m. for school, so I need to wake him up at 6:00 a.m. so he can shower and finish packing his clothes. We will pick him up at school after lunch.

Our plans are to stay in Kentucky Thursday evening as well, and if all goes well go see the Noah’s Ark they built in Kentucky on Friday before heading home. It is around 300 miles to the wedding place from our house. Hopefully the little ones will be contented in their car seats for the trip.

Space is up and I will write more next week about our trip.

This is an easy Sunday dinner recipe. I put this dish, chicken, and baked beans in the oven on Sunday morning and they make a quick, easy noon meal. God bless!

Scalloped Potatoes
8 cups thinly sliced potatoes, cooked*
1/3 cup chopped onion
2 cans cream of mushroom soup
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
2 tablespoons butter

Mix all ingredients together or layer them in a baking dish. Bake at 350 degrees for 45 minutes.

*Note: I don’t fully cook the potatoes and just let it bake longer. Add more milk if it’s too dry.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

Sewing, doctor’s appointments, and sweet and sour cabbage

Greetings from Michigan! Son Kevin just left for school. The sky is starting to lighten up. Thermometer is at the 59-degree mark.

Son Joseph left for work at 4:30 a.m. My husband Joe is fishing with a few other men from our church. I think fishing is one of his biggest stress relievers. It will be good to have fish in the freezer again.

Tuesday was a nice day for the wedding of nephew Marvin and Lori. Next week is Joe’s nephew Morris and Annie’s wedding in Kentucky. Annie is a daughter of my cousin Dave. Dave’s father Chris was my mother’s only brother, and our families were always together growing up. My sisters Verena and Susan are also invited, so plans are that they also go with our family.

Tuesday was also the funeral of son-in-law Mose’s 89-year-old grandmother Marie. Our sympathy to the family.

Our thoughts and prayers also go to the family in Vermontville, Michigan that lost their three children in an accident on the way home from school. I cannot imagine the sorrow this family is experiencing in losing a 13-year-old son and 10- and 8-year-old daughters. Their 6-year-old son was hurt and taken to the hospital. May God provide strength for this family to cope with the terrible loss. God makes no mistakes but it is our human nature to question why. God be with them!

Nephew Steven (son of sister Emma and Jacob), age 12, is having surgery today at C. S. Mott Children’s Hospital in Ann Arbor. It’s the same surgery son Kevin had, but Steven is getting both feet done at the same time. Daughter Loretta was 12 when she had the same surgery on both feet. Steven has limb-girdle muscular dystrophy type 2A also. We wish him a complete and speedy recovery! We have had three children have this kind of surgery done and it did help. Dr. Caird is also Steven’s surgeon, so he will have the best of care. When Steven was a baby, he had heart surgery at the same hospital, but Mott has a new hospital since then.

Son Benjamin, 20, is off work this week from the RV factory. They aren’t having production this week. Sure hope work picks up in the future.

Benjamin is doing a lot of jobs around home. He is getting our buggies repaired and has some of the wheels off and has taken them over to the buggy shop.

Son Kevin has an appointment at the doctor today and I’m not sure if a buggy will be ready to take us. Looks like our pony Stormy and the pony cruiser will have to do the job for Kevin and me. Our doctor’s office is on the outskirts of town so we won’t have more than five miles to travel.

I sewed a few shirts and a dress yesterday. Today I want to cut out and sew more shirts. The boys are low in good shirts and they never get new shirts for weddings so I thought I’ll sew for them this time.

Grapes are also ready at the U-pick but will be better picking next week, so I hope we can go pick some before we leave for Kentucky.

Benjamin picked our tomatoes and I sent them home with sister Emma and Jacob. Their tomatoes didn’t do so well. I am done with tomatoes this year except for fresh eating. I will be glad once the grape juice is done.

Last week I answered a question from a reader but the question was left out so it might have been confusing to you. The question was: what kind of gifts are given at weddings (to the bride and groom)? The answer was tools, Tupperware, towels, dishes, kitchen items, bedding or anything useful. I have also seen folding tables, chairs, grills, etc., given. There is much more, but most gifts are to help the couple start their own home and yes, sometimes they get multiples of something, but those can be given to someone else as a gift if not needed.

Space is running out so until next week—God bless!

 

Sweet and Sour Cabbage

 1 medium head cabbage

Syrup:
3 cups water
2–3 tablespoons vinegar
1/2 cup sugar
1 1/2 teaspoon salt
pepper to taste
2 tablespoons bacon grease

 

Coarsely shred or chop cabbage.

Mix syrup ingredients in a cook pot and bring to a boil. Add chopped cabbage, turn heat down to simmer and cook 20–30 minutes or until tender. Variation: Try purple cabbage.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

Late summer garden harvest and tomato bread recipe

Last week I wrote about how chilly it was, and now this week we are wishing we had some of that cool air. It has been a warm muggy week. We had a thunderstorm and quite a bit of rain during the night. Maybe this rain will cool it down. It seems it’s human nature to never be quite satisfied. We will accept the weather however God sends it.

Son Kevin, 14, just left for school. It’s quite dark outside when he leaves at 6:50 a.m. I love sitting by the east windows and writing or reading at this time of the morning. The sunrise is awesome to watch. Last night daughter Verena told me to come see the sunset. Only our amazing creator could paint the sky like that.

Today son Joseph, 17, has the day off from work. He was glad for a break. He needs new shoes for construction work so he will go to town with Kevin and me. Kevin has a doctor appointment. He is having trouble with ingrown toenails which make him not like doing some of his therapy due to pain from the nails. He’s been soaking them in Epsom salts every night and putting an ointment on them as prescribed by the doctor. He also took an antibiotic for infection. Now, two weeks later, we will see what the doctor thinks. They look and feel much better but are not healed yet.

September 10 (Tuesday) was granddaughter Abigail’s third birthday. We all went for her birthday celebration. She was so excited to blow out her three candles and for all the attention and gifts she received.

Daughter Elizabeth is enjoying the extra space since son-in-law Tim has been working on remodeling their house, taking out some walls and closets to make more space in the living room and dining room. It looks so good with much more space. Baby T.J. loves it when he’s in his walker. He can get around better with the open space.

My husband Joe, son Joseph, son-in-law Mose, and daughter Loretta’s special friend Dustin assisted Tim with the remodeling one Saturday. They had to put in a support beam to replace some of the walls that came out.

While we were there for Abigail’s birthday, Tim came in from the garden with a 36-pound watermelon. It is huge! He sent it home with us. He also picked their serrano, Hungarian and sweet banana peppers to send home with us. I want to can the serranos, but we will stuff and wrap the others with bacon before cooking them on the grill.

Lovina and Joe have a bountiful supply of tomatoes from their garden. Many quarts of vegetable juice and pizza sauce are canned and shared with family for the winter months ahead. Photo provided.

My husband Joe has cleared out a lot of the garden. We are still getting lots of tomatoes. We have canned a total of 115 quarts of vegetable juice and 32 pints of pizza sauce. I’ll use the rest of the tomatoes when I help daughter Susan can tomato and vegetable juice.

Yesterday I finally made it back to my sewing machine. The mending piles up, but I did sew Verena a new dress that had been cut out for awhile already. I don’t mind sewing when time allows.

Now to answer a few questions from readers. A reader wanted to know where the Amish communities are in the Upper Peninsula of Michigan. They are in Sault Ste. Marie and Engadine.

Another reader asked if the name Dustin is common where we live. There are a few in this community but it is not as common as some other names. A lot of names seem to be changing amongst the Amish. When I was growing up babies were named after someone, but it can get confusing after many generations of the same names to remember which person someone is talking about.

A reader also commented that she has read the column since my mother Elizabeth Coblentz began writing it. Mother wrote for 11 years and I have been writing for 17 years, for a total of 28 years. Next week it will be 17 years since dear Mother passed away so suddenly. She left a legacy of love and great memories.

For those of you with lots of tomatoes, try this tomato bread recipe.

God’s blessings to all!

 

Tomato Bread

2 cups tomato juice
2 tablespoons butter
3 tablespoons sugar
1/4 cup catsup
1 tablespoon pizza seasoning
1 teaspoon salt
1/4 cup warm water
1 tablespoon yeast
7 cups bread flour (separated)

Heat tomato juice and butter until butter is melted. Add sugar, catsup, pizza seasoning, salt, and warm water. Cook until lukewarm. Add yeast and 3 cups flour. Beat well, then add remaining 4 cups flour. Knead. Let rise for 1/2 to 1 hour, then place in two 9×5-inch loaf pans and let rise again. Bake at 375 degrees for 30 minutes.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

Cool mornings, wedding invitations, and seasoned red potatoes

It’s a cool morning with the mercury on the thermometer almost down to the 50-degree mark. The redness from the sunrise is so bright, promising a beautiful day with the sun warming up the outside world. I have a few gas lights on to warm up the house for baby Ryan.

Son-in-law Mose dropped daughter Susan and children off here on his way to work earlier this morning. Susan has both children cuddled with her on the recliner. Baby Ryan is almost six weeks old and already 12 pounds. He is doing well and growing. He is also cooing and discovering everyone and smiling a lot. So precious!

Daughter Elizabeth and children plan to come today as well. It is always fun to have the little grandchildren here for a day. Abigail will have her third birthday next week on September 10. She is looking forward to her birthday.

Last week we received two more wedding invitations, making a total of four on our refrigerator now. Nephew Morris and Annie are published and have set their wedding date for October 3. Morris Jr. is a son to Joe’s sister Salome and Morris from Campbellsburg, Kentucky, so we would have a five-and-one-half hour trip to attend. Daughter Susan and I were asked to help cook and daughter Verena is to be a table waiter. Our whole family is invited and we hope most of us can attend. It will be nice to see where they live now that they make their home in Kentucky.

Another invitation is from niece Salome and Caleb. They set their date in November. Salome is the daughter of Joe’s sister Loretta and her husband Henry, and this wedding is local.

Nephew Marvin and Lori’s wedding will be first in a nearby community. Marvin is brother Albert and Sarah Irene’s son. Daughter Verena was asked to be a table waiter at their wedding.

The other invitation is for a wedding in October of a good friend of ours. Brittney and Kevin will exchange vows on October 12. Congratulations to all the couples. May God bless all their marriages and be their guide as they join hands together.

Last week was the estate sale for neighbor Irene’s belongings. So sad to see her house emptied. We bought her bed and a dresser. Irene’s presence was greatly missed. It just seemed that we should see her around. Irene passed away this spring at age 91. Rest in peace Irene. You were a good neighbor to us!

In my last column I shared a pizza sauce recipe. I have a few more specifics for those of you that want to try it. The amount of Clear Jel needed is 1-1/2 to 2 cups, which was more than I thought it would take. The amount also depends on how thick you want the sauce. The recipe makes around 30 pints of sauce.

Also, I have a correction to the recipe for zucchini cookies that I shared in my column the week of July 29. The amount of flour needs to be doubled. A big thank you to the reader who pointed this out to me. My daughters made a batch of these cookies this week and everyone loved them. They are already eaten up. Even for those of you who don’t like the taste of zucchini, I really think you will like these. I apologize for any inconvenience, although most cookie bakers know to add more flour if a cookie is too flat.

This week I will share the recipe for seasoned red potatoes. We put ours in a foil pan on the grill instead of in the oven.

I am looking forward to meeting some of you readers in Nappanee, Indiana on September 14 beginning at 10 a.m. during my book signing at the library.

God’s blessings to all!

 

Seasoned Red Potatoes
12 to 14 small red potatoes
1 teaspoon salt
1/4 cup butter, melted
1/2 teaspoon dried thyme
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon pepper

Place potatoes in an ungreased 3-quart baking dish. In a bowl, combine the rest of the ingredients; drizzle over the potatoes. Bake uncovered at 350 degrees for 50-55 minutes or until tender. Stir every 15 minutes while baking. Serves 6.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

Lovina shares gratitude for words of encouragement from readers

A good morning to all you wonderful readers across the miles. I am still tired at 4:45 a.m. but I need to have this column done before I leave today.

I don’t often enough thank all you readers for your kind words of encouragement. It makes writing this column so much easier. I also appreciate the patience you have when I am late in answering your letters. There are so many nice letters, but of course once in a great while an unsigned letter will be amongst my mail with criticism directed toward my writing. I remind myself that all writers get these, and of course we aren’t perfect. So I want you to know the encouragement is what makes me take this pen in hand each week even though time is limited with raising a family and being Grandma to four. In the back of my mind, I always thought that as the children grew older life would slow down or get easier, but I was wrong. With grandchildren, you reach out to help, and there are more homes that need to be cleaned, canning to be done, etc.

Today the girls and I will go help daughter Susan with laundry and canning. Daughter Elizabeth and children will also be there. We plan to can pizza sauce and pickled red beets today. Susan has tomatoes, but not quite enough, so I will take some of ours. We have already canned 85 quarts of vegetable juice this summer from our garden. I usually put tomatoes, onions, cucumbers, green peppers, hot peppers, celery, carrots, and garlic in my vegetable juice. It has a good flavor and a small glass of it with breakfast is a great drink in the mornings. My husband Joe likes his spicy so we make some with more hot peppers and then some without, or just a few, for the flavor.

Sons Benjamin, 20, and Joseph, 17, left for their jobs at 4:30 a.m. so I got up before they left. It was so tempting to crawl back in bed until son Kevin gets up for school at 6:00 a.m., especially on a chilly morning with the temperature in the mid-50s.

After school Kevin will bring home some of his friends to spend the night here. His 14th birthday is on Labor Day (September 2) this year, but they don’t have school tomorrow and he wanted to have them over when they could sleep in the next morning. It’s usually hard to get them to settle down on a school day, so it’s nicer this way.

Is it actually possible that our youngest is 14 already? Life moves right along and we can’t stop it. What counts is what we make with the life we have. Let us always make time for God each day!

On a recent Saturday we were invited, along with all the rest of the neighbors, to our neighbors Richard and Erma’s house for supper. They have a pond and said if anyone wanted to swim in the afternoon they could come earlier. Erma had told me about the invitation at our last church services. Not once did I think of it that day until I saw Erma at church services the next day. I can’t believe I forgot all about which day it was planned for. That is why I should have marked the calendar.

We are enjoying lots of garden goodies, which makes meal planning so much easier. In a few days we are already into September. I will share the recipe we will use to make the pizza sauce today.

God’s blessings to all!

 

Pizza Sauce

3 gallons tomatoes, chopped
Fresh parsley
3 to 4 onions
1 cup sugar
1/2 cup salt
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon garlic powder
2 tablespoons oregano

 

Cook tomatoes, parsley, and onions; put through Victoria strainer to produce about 3 gallons of juice. Add the remaining ingredients to the juice and bring to a boil. Thicken with Clear Jel or Perma Flo; start with 6 to 8 tablespoons, then add more as needed to thicken to your preference. To keep Clear Jel from getting chunky, cool 1 quart of the juice and stir in Clear Jel, then combine with the rest of juice and boil well. Process according to your cooker instructions.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

A grandmother’s wonderful news

We have entered the month of August and the sun is shining this morning as I sit writing at the desk. I am by the east window, but the wraparound porch keeps the sun from shining in the windows. It makes nice sleeping with the cool evenings.

First of all I want to share our wonderful news of the birth of our fourth grandchild. Ryan Isaiah Bontrager was born to daughter Susan and son-in-law Mose on July 27, 2019 at 1:56 a.m. Ryan weighed 8 pounds, 12 ounces and was 22 inches long. He joins his sister, Jennifer, 18 months old. Jennifer loves the baby but she doesn’t like when we hold him before we hold her first. And Mose isn’t allowed to hold Ryan; Jennifer thinks he’s only her daddy. It’s hard for her to understand that she’s not the only child anymore.

We sure have been enjoying baby Ryan. Susan is doing as well as expected. Daughter Verena and Lovina have been helping out with household duties over at Mose and Susan’s.

Today baby Ryan is five days old. Mose brought Susan and the children here for the day while he’s at work. Daughter Verena was there the last few days and came back home with them this morning. It’s nice to have her back home. She enjoys helping out with the little ones.

I closed our windows to make the house warmer for the baby. The temperature was in the 60s, so with all our windows open there was a chill in the house.

It is now later and the breakfast dishes are washed. Susan and baby Ryan are resting. Daughter Elizabeth and children Abigail and T.J. joined us for the day. The house is full of action with all the grandchildren. I love every minute of it, but this grandmother needs to finish this column. I am already past the deadline. I moved out on the porch to finish writing this. I need to concentrate, and with all these sweet babies it’s hard to do so.

Fresh dill sprigs will be placed in each jar. Photo provided.

We want to can pickles today. I didn’t have enough fresh dill, so neighbor Susan said I could have some of hers. Elizabeth and I went over there and cut a bagful, so now we can get started. Sure appreciate neighbors who are willing to loan or share with each other.

As I look across the road at neighbor Irene’s house, it gives me a lonely feeling. Irene would usually be mowing or working outside on such a nice cool day like today. Such a friendly neighbor and always willing to help. Her grandson Joe lives beside us and is also a good neighbor.

We are also enjoying tomatoes and had a few meals of sweet corn. I’m disappointed that my green beans didn’t come up. Joe planted them twice, so I am not sure why they didn’t grow. Zucchini are more than plentiful. I’m also getting a lot of cucumbers.

When pickling cucumbers come into season, it takes multiple rounds to can them all. Photo provided.

Tomato plants are loaded with tomatoes, so I think we should be canning V8 and tomato juice soon. We are out of V8, so I will be glad once we have some again. We love it with our breakfast.

Last night we were invited to neighbor’s Joas and Susan’s for a fish fry supper. They had all the families in our church district invited. The children had appointments, and with the two-hour drive we didn’t make it home in time to attend. We appreciated the invite. Mose and Susan couldn’t go with the baby so young yet. Tim and Elizabeth and children went, then stopped in here on their way home. T.J. was just so happy to see us.

I must get busy now. It’s so nice out here, but those pickles need to be canned.

Jars of sliced cucumbers ready to be filled with pickling brine and then canned. Photo provided.

This week I’ll share the recipe for vegetable juice (V8). Process it according to your canning instructions. God bless!

 

Homemade Vegetable Juice

Makes 14 quarts

I tried to sit down and make a recipe, and that is what I will share with you readers. But you can add whatever vegetables you want. There is no rule on how much of anything to put in. I always put in more tomatoes than anything else. I like to add a lot of extra jalapenos, as we like the spicy flavor they give. We love to drink this for breakfast on weekends.

15 pounds tomatoes, cut into chunks
4 onions, diced
4 green bell peppers, seeded and diced
6 large jalapenos, diced
6 small potatoes, peeled and diced
3 carrots, peeled and diced
3 stalks celery, chopped
3 cucumbers, sliced
2–3 teaspoons garlic powder
Salt

Combine all the ingredients except the salt in a 3-gallon stainless steel pot over medium-high heat. Cook about 30 minutes, or until softened enough to go through a food mill or strainer. Strain and put into sterilized quart jars and add 1 teaspoon salt to every jar.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

Putting up freezer jam, Virginia visitors, and a young overnight guest

Another hot week in July! Last week we had over an inch of rain but it didn’t cool off much.

Today son Kevin had a therapy appointment so I took him to town. With the heat I didn’t want to take the horse and buggy. Our friend Beth took us.

The photo caption should read: Using no-cook pectin allows freezer jam to be prepared without any cooking–an especially welcome option on hot July days.

We put 12 quarts of strawberries into freezer jam. Still need to get more, as we all love strawberry jam. I use the no-cook fruit pectin so there isn’t any cooking involved.

When we were almost done our friends Ray and Lucille from Virginia stopped by for a visit. We knew they would be stopping by so we were trying to have the jam done before they came. We still had some left to do and the women pitched in to help us. Ray and Lucille brought three other couples along. They are Old Order Mennonites, and it’s always interesting to compare our customs and communities. We served them popcorn, peanut butter swirl bars, and fresh lemonade and were rewarded with gifts from Ray and Lucille. The cheese and peaches were much appreciated. They milk cows and their milk goes to this cheese company. We sure will enjoy it. As always, we enjoyed the visit from them.

On Sunday, son Benjamin had his 20th birthday. Our family gathered at daughter Susan and Mose’s for a birthday supper for Benjamin. With the evening being hot we ate outside on the newly built deck. The deck and ramp were built one day by my husband Joe, sons Benjamin and Joseph, sons-in-law Mose and Timothy, and Loretta’s boyfriend Dustin. They did some fast, good work. The ramp makes it so nice for the girls and Kevin to use instead of steps. Little Jennifer loves to run up and down the ramp.

Our 26th anniversary was on Monday, July 15. We kept the three grandchildren here in the evening while Tim and Elizabeth and Mose and Susan ran some errands. It’s always fun to have them here.

Tim and Elizabeth came for supper tonight. With it being so hot the girls made supper out on the grill, which helped keep the house cooler. Tim and Elizabeth will leave two-year-old Abigail here for the night. She is excited to stay and has her little overnight bag. She showed me her little toothbrush. She wants to sleep upstairs with the girls. They are much more fun to her than Grandma—smile!

Tomorrow is Tim’s 94-year-old grandmother’s funeral. She leaves to mourn her children, 67 grandchildren, 255 great-grandchildren, and 30 great-great-grandchildren, if I have it correct. A lot of the family is in this community, so the funeral will be largely attended, I’m sure. It sounds like it will be another hot, humid day. Tim and Elizabeth decided to leave Abigail here instead of taking her to the funeral. It was a little hard for them to leave without Abigail, but she never changed her mind and wanted to stay the night. She told Elizabeth to not be sad, “because you still have baby T.J. to hug.” T.J. is seven months old today and is such a lively, happy baby.

We received our new Michigan Amish Directory, which is so interesting to look through. The directory is renewed every four years. Michigan now has 47 Amish communities, with two being in the Upper Peninsula. It is always interesting to look through the updated information. It also says in these 47 communities that there are a total of 114 church districts and 2,673 households. In 1975 there were three Amish communities in Michigan and six church districts and 127 households.

It is later in the evening now. Abigail brushed her teeth with daughter Verena and went up to bed. She is settling down well and happy to stay all night here. I am ready to call it a day as well.

Good night to all, and God bless!

 

Fresh Strawberry Pie

1 cup sugar
2 tablespoons light corn syrup
1 cup water, divided
3 tablespoons cornstarch
3 tablespoons strawberry gelatin
1 quart (4 cups) stemmed and sliced strawberries
1 (9-inch) baked pie shell
Whipped cream or topping

Combine sugar, corn syrup, and 3/4 cup water. Mix the remaining 1/4 cup water with the cornstarch. Bring the sugar mixture to a boil and slowly add the cornstarch mixture. Cook until clear. Remove from heat and add gelatin. Allow to cool. Add sliced strawberries. Mix to coat. Pour into baked pie shell, then add whipped topping.

Note: Peach pie can be made in this same way. Substitute peach gelatin and 4 cups sliced peaches.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

Who wants to cook when the temperature is nearing 100 degrees?

It is a hot, humid July evening. I am sitting outside on our porch but can hardly feel any breeze. The mercury on the thermometer still shows 95 degrees at 8 p.m. Hopefully it will cool off soon!

My husband Joe is doing much better, and the doctor had good news for him. All the tests came back okay. He needs to stay on the antibiotics for now, but the wound is almost healed. This heat doesn’t help the swelling of his legs, but they look much better. Joel loves salt, and having to do without has been hard for him but he is getting used to it. I’m getting used to cooking without it and letting everyone season their own food.

One morning when it was nice and cool Joe and I went out in the garden and pulled a lot of weeds. Before we knew it, three and a half hours had passed, so we came in for a break. The heat was getting worse by noon, but the garden looks much better. And cucumbers and zucchini are ready to use now. Tomatoes are on the way. Sweet corn really grew with the recent rain we had. We have much to be thankful for.

We received the sad news that Joe’s aunt Josephine, age 81, passed away yesterday. Josephine lost her first husband Leroy when they lived in Milroy, Indiana. She remarried to Jerome from Nappanee, Indiana, where she lived since her marriage to him. Leroy and Josephine had seven children. Our sympathy goes to the family. The funeral is Saturday in Nappanee.

Since March, Joe and I have had two uncles and three aunts pass away. It gives us a sad feeling to lose uncles and aunts with both sets of parents gone too. Josephine was a sister to Joe’s mother. She was two years older than her. Joe’s mother died 24 years ago at the age of 54. Our children never knew their grandmother. Daughter Elizabeth was 10 months old when she died, so she also doesn’t remember her. Joe’s three younger sisters were 15, 16, and 17 when their mother passed away. I often think how I would have felt to lose my mother at that age. You often hear people say you only live once, but actually that isn’t true—it’s more like we only die once. Let us be ready when our time comes, leaving good memories for all our loved ones to remember us by.

Daughters Elizabeth and Susan came for the day along with sweet little Abigail, Jennifer, and baby T.J. When I call him Timothy, Abigail reminds me that he’s T.J. and her little brother and she’s the big sister. Abigail and Jennifer are starting to team up, which isn’t always so good. Today their mothers discovered them with my Kleenex box, which was quite full. They had already emptied half the box, pulling the Kleenex and throwing them in the air. It was hard not to laugh when the little sweeties didn’t realize they were doing anything wrong. We had a nice day doing nothing but meals and visiting and trying to stay cool.

I tried a new recipe (a breakfast skillet) for our breakfast and then we had (don’t be surprised) frozen pizzas for our lunch. Yes, that doesn’t sound like Amish cooking, but with the heat it was just perfect for us. Having solar powered freezers, it is easier to have those things on hand, although I don’t do it often. Joe doesn’t care for those. He likes homemade pizza, but who wants to cook when the temperature is close to 100 degrees?

Elizabeth and children went home and Mose came to pick Susan up. He is helping Joe fill in some holes in our paved driveway. The driveway was paved when we bought this place 15 years ago and has had a lot of neglect.

Let’s leave the future in God’s hands. May he bless each of you. Stay cool!

Try this breakfast skillet.

Breakfast Skillet

2 tablespoons olive oil
1 pound bacon, fried and crumbled
½ cup diced green bell peppers
½ cup diced onions
1 dozen eggs, beaten
2 cups shredded cheese of your choice
1 cup milk
¼ cup flour

Heat oil in a large skillet. Stir all remaining ingredients together, then pour into the hot skillet. Cover. Cook a few minutes, then gently run a spatula along the edges and underneath, letting egg run to the sides. Cover again and continue cooking until eggs are set.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

Grandchildren add fun and happiness

We have entered the month of July. The year 2019 is halfway in the past. July 1 was daughter Loretta’s birthday. She turned 19 years old. Son Benjamin is also 19, until his birthday on July 14. It always brings back memories from that year they were born. My dad passed away at age 69 six weeks before Loretta was born. Then we had church services at our house when Loretta was five weeks old. With Loretta being our fifth child and my oldest only being six at that time, I do not know how I did it. I do remember that I said never again would I host church services with a five-week-old baby. I depended a lot on my mother and five sisters to help out and get my cleaning done for church services.

Loretta’s boyfriend Dustin, Loretta, daughter Verena, and son Kevin went fishing out on a nearby lake on Dustin’s pontoon. On Loretta’s birthday the girls helped get laundry washed before they left. In the evening, Tim, Elizabeth, Abigail, and baby Timothy, Mose, Susan, and Jennifer also came in honor of Loretta’s birthday. Pizza and chicken wings were on the menu.

Tim, Mose, Dustin, and son Benjamin are all on vacation this week. Son Benjamin is gone for three days fishing on Lake Erie with a few friends. They are camping in tents close by the lake. They planned to go walleye fishing out on the lake. I’m sure he’s having an enjoyable time, but the house seems empty without him around.

Yesterday, Tim and Elizabeth left Abigail, age two, and six-month-old baby Timothy (or T.J., as little Abigail calls him) here, as Tim and Elizabeth were heading to town with horse and buggy. We had fun watching them. Abigail likes to follow Kevin around and ask him one question after another. Kevin does pretty good entertaining her.

When she heard Loretta had a birthday, Abigail said, “My birthday is September 10 and I will be three.” I was surprised that she knew that.

The little grandchildren add so much fun and happiness to our life. My dad would always joke around and say if he had known the grandchildren would be that much fun, he would have had them first.

Tomatoes grow tall in Lovina’s garden.

We are having more goodies from the garden, although it seems later than other years. We had quite a few days of 90-degree weather with the humidity really high. Tonight we had a shower, so the rain makes it more bearable. The garden was in need of rain.

Today I went with my husband Joe to the doctor. They did an EKG and found he has fluid around his heart. He has an open wound on his leg that doesn’t want to heal, and his legs and feet are swollen bad. The doctor gave him a few antibiotics and wants to see him in a few days. They also did some more tests and blood work, which will probably let us know more when we go back. But meanwhile, the doctor ordered him to keep his feet elevated and to stay out of the hot sun. Joe sees the garden get more weeds and thinks he should go work out there. A big garden is nice to have, but it requires a lot of labor.

We traveled to Bryant, Indiana, to Aunt Lizzie’s funeral last week. We saw many uncles, aunts, cousins. It was different to not see Uncle Elmer with Aunt Emma. I’m sure it refreshed everything with losing her husband not too long ago.

Cucumber vines begin to stretch across the garden. 

After the funeral the six of us sisters walked through Aunt Lizzie’s house reminiscing of long ago. How well I remember when Uncle Chris and Aunt Lizzie packed up their belongings and we helped them move to this home. Only a pole barn to move into, but now the property has two houses, a big barn, two chicken barns. Their daughter Lovina and husband Pete and family live in the big house. I’m sure with Aunt Lizzie gone the little house will seem really empty.

Life goes on, changes are made—God helps us accept these changes, but it all takes time to heal.

God’s blessings to all!

Old-Fashioned Cucumber Salad

1 large cucumber, peeled and thinly sliced
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/2 cup water
2 tablespoons vinegar
1 teaspoon salt
1–2 tablespoons sugar, if desired

Combine cucumber, bell pepper, and onion in a bowl. Combine water, vinegar, salt, and optional sugar, and pour over vegetables. Refrigerate for a brief time before eating, or make ahead for the next meal.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.