Tag Archives: amish living

First snow, Sunday rest, and a family celebration

The ground had a thin layer of snow this morning. Our leaves are still not raked up. Maybe snow will cover them. Out of sight—out of mind. I’m just not ready for snow but we will take whatever the good Lord sends our way. Snowflakes are lightly falling as I write this.

Daughter Verena, 21, is washing dishes and doing the usual morning work. Daughters Loretta, 19, and Lovina, 15, are in the basement washing clothes. They will hang the laundry on the lines in the basement today to dry. We usually leave it to hang overnight and fold it the next day. It is a chilly 31 degrees outside so it’s best to dry the clothes indoors.

I had another doctor appointment this week and the doctor says that I have at least four more weeks of taking it easy and being careful about what I do. What a challenge it is, but may God grant me the patience to be content while my body heals.

Church services were held on Sunday at sister Emma and Jacob’s house. Lots of visitors were there and it sounds like their garage was filled to capacity. Everyone from our family attended except Loretta and her special friend Dustin and me. They stayed here with me, as I am not up to sitting in church that long yet. My husband Joe came home in the afternoon but some of the children stayed at Jacob and Emma’s for a hay-stack supper. It was a quiet day, but I had a nice restful day. Dustin and Loretta made the meals and I just sat in my recliner feeling lazy.

After supper I was surprised to be presented with a Sunshine Box from our church families. Sisters Verena and Susan brought the gifts, which are all nice and useful. I feel so unworthy of it all, but I want to thank everyone for the cards, gifts, letters, etc. that were given to me. It helps to know others care.

Yesterday, niece Elizabeth had a Pampered Chef bridal shower at my sister Emma’s house for my niece Emma. This was a belated shower, but Emma will still get much use out of the items she received. A good lunch was served to everyone afterwards. Our friend Beth took the girls and I with her van.

It was good to get out of the house awhile. Daughters Elizabeth and Susan with their little ones were there as well. It was nice to spend time with them. Granddaughter Abigail, 3, was singing a song she made up about her and granddaughter Jennifer, 22 months. As she sang, she hopped and skipped in circles. It was just so cute! Ten-month-old T.J. is at a challenging stage since he can walk and tries climbing stairs, chairs, or whatever he can. He is quite a handful for daughter Elizabeth right now. He comes up to kiss me, smiling his sweet smile. Ryan, 3 months, is smiling and cooing, winning all our hearts. Jennifer loves to hold her baby brother. What does this world have in store for these sweet innocent children? It is good that we don’t know the future. Let us take one day at a time and praise God daily for his many blessings!

Friday evening, daughter Elizabeth and Tim brought supper in for us. On the menu were potato casserole, macaroni salad, deviled eggs, cupcakes, finger jello, and homemade bread. Daughter Susan, Mose, and family joined us, and Susan brought chocolate pie. It was greatly appreciated!

Tomorrow we travel to Ann Arbor with our friend Beth for our children’s annual appointment with the team of doctors for muscular dystrophy. It’s always a long day of testing.

God’s blessings to all!

Lovina shares a recipe for Cheese Broccoli Soup in this week’s column. Photo credit: D. Lucas Landis/©MennoMedia

 

Cheese Broccoli Soup

3/8 cup chopped onion
1 tablespoon salad oil
3 cups water
3 chicken bouillon cubes
2 cups (4 oz.) fine noodles
1 10-ounce package of frozen broccoli (may use fresh)
1/4 teaspoon garlic salt
3 cups milk
1/2 pound American cheese
1/2 teaspoon salt
pepper to taste

Sauté onion in oil; add water and bouillon cubes and heat to boiling until cubes are dissolved. Gradually add noodles and continue boiling uncovered for 3 minutes. Stir in broccoli and garlic salt; cook 4 minutes more. Add milk, cheese, salt, and pepper, and continue cooking until cheese melts, stirring constantly.

 

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, will be available in April 2020 from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box1689, 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 heals from surgery and enjoys time with grandchildren

I am still taking life at a much slower pace this week. Last week daughter Elizabeth took my place writing this column, which I appreciated.

I had hernia surgery, and the doctor added mesh, so I hope for good results. Earlier this year, in February, I had a hernia that was also repaired with mesh. The doctor says that one is doing well, so hopefully I will be done with surgeries for a while. My regret is that my doctor will be retiring from being a surgeon. In the last fifteen and a half years he has done all eight surgeries I’ve had and always did a great job. When we moved to Michigan, I didn’t have a doctor yet when I had daughter Lovina by emergency c-section and had complications which made me have a hospital stay of a week. This was when I met my current doctor and he did a wonderful job. Seven weeks after Lovina was born I had my gall bladder removed, also. I will miss not having him for my surgeon, but he will still be my doctor for a few more years.

We have had supper brought in three times this week and that has really been a great help to the girls. It is greatly appreciated, and may God bless those who brought food for their kindness!

We were finally able to get some coal, so the house is more comfortable with the coal stove going. We had some pretty chilly days, and when you aren’t active with work it’s more noticeable. Cold weather approached us pretty fast. It was as if we skipped autumn.

Monday and Tuesday were both rainy and with no heat in the house it was a challenge to get the laundry dried. I wish we had more clotheslines on the porch. We filled up what we do have and hung clothes out on the lines between showers. When you have nasty weather and laundry that needs to be dried, the rain makes a lot more work. At least next time the clothes can be dried in the basement if the weather isn’t good.

Yesterday daughters Elizabeth and Susan and their children came home for the day. The children can’t understand why grandmother doesn’t come out and carry them in like usual. My doctor’s orders are to not lift over 15 pounds and all the children are over that. I can hold them on my lap though, if they hold still.

I sat by the table with Abigail, 3, and Jennifer, 21 months, and colored in coloring books. Abigail didn’t like how Jennifer wanted to scribble up the whole picture. Jennifer didn’t like that Abigail had the newest colors, so it was interesting to sit between them and keep peace. It always amazes me how young children can be so forgiving and, in a few minutes, forget what their quarrel was about. Let us take an example from these little angels to forgive and forget.

This evening daughter Elizabeth and son-in-law Tim will leave their children here while they attend the viewing/visitation of Tim’s 50-year-old cousin Richard. Richard was biking when he was struck by a driver in a hit and run. Another truck came along and didn’t see him lying on the road. Richard died later at the hospital due to injuries from the accident. Richard’s wife died last year from cancer, also at the age of 50. Our sympathy goes to the children and loved ones losing both parents so young and close together. Such a tragedy! May God help them through this trial.

I have an appointment this afternoon at the doctor’s office to have some of my staples removed. I will be so glad once this is all over. Patience is not my strong point. It is hard for me to not be able to work like I usually do, but I think its good for me to see how others have it who cannot do everything they want. I need to be thankful for my blessings.

Space is up so until next time—God bless!

This week I will share the recipe for pumpkin bars which daughter Elizabeth made and brought here for us to eat. Delicious!

 

Pumpkin Bars

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 15-ounce can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:

1 8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. In a bowl, mix eggs, sugar, oil, and pumpkin until light and fluffy. In another bowl, stir together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix until thoroughly combined and batter is smooth. Spread batter into a greased 9×13-inch pan. Bake for 30 minutes. Let cool completely before icing. Cut into bars. Makes 48 small or 24 large bars.

Icing: Beat cream cheese and butter until smooth. Mix in the powdered sugar until combined. Stir in the vanilla. Spread on cooled pumpkin bars.

 

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, will be available in April 2020 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.

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.

Family reunion fun with water balloons and abundant summer produce

Happy Birthday number 53 to sister Verena on August 22nd!

On Saturday, sisters Verena and Susan hosted the annual family reunion on my side of the family. It was greatly attended, with only seven of my parents’ grandchildren not attending. All of us siblings were present. Brother Amos was greatly missed. Nancy came with some of her children, who we were happy to see. It makes the circle seem a little more complete.

We were served a good meal of chicken, barbecued ribs, hot dogs, mashed potatoes and gravy, dressing, corn, and all the side dishes that were brought in. There were salads, desserts, and fruits too numerous to mention. Snacks were brought for the afternoon before parting ways to go home.

Of course, with my family the water hose was discovered, and the water balloons were soon put to use. Sister Liz and I tried to keep up with the younger ones. Some managed to stay dry. On that hot and humid day, it helped us stay cool.

Grandson Ryan was the youngest there being three weeks old that day. He seems to be gaining weight really well.

The new deck and ramp at my sisters Verena and Susan’s house came in handy. Recently, son-in-law Mose, husband Joe, and sons Benjamin and Joseph built the 12 x 24-foot deck for them. Son-in-law Tim also helped. On Saturday, they had tables set on it for some to eat while others sat by tables set in their pole barn with a canopy attached.

Sunday, we had brunch at daughter Elizabeth and Tim’s house. Tim made sausage gravy and fried potatoes over the open fire while Elizabeth baked biscuits and fried eggs in the house. Abigail and T.J. were so excited to see us. T.J. is now eight months old and all over the house, so he needs to be watched closely. He sure is active.

Yesterday daughter Susan and Jennifer and baby Ryan, daughters Verena, Loretta, Lovina, and I helped Elizabeth can salsa. When we left T.J. was waving at us.

I have corn and tomatoes that need to be canned or frozen. I will make vegetable juice with the tomatoes and the corn will probably be bagged for the freezer. That is the last of the sweet corn for us this season.

Son Kevin is getting adjusted to the new schedule of going to school each day. He gets on the bus so much easier since his surgeries earlier this year. He is still not released from therapy but is slowly learning how to continue it here at home. It’s hard for him to find energy after a day at school.

One evening, James, a friend of ours, brought us some chicken of the woods mushrooms he found. This was the first time we had that kind of mushroom. The name comes from it resembling the taste of chicken. Everyone seemed to like it. It’s always nice to try something different. I seasoned it and fried it in olive oil. James had 25–30 pounds of mushrooms.

Monday, daughter Susan and her children came here for the day. She brought her dirty laundry and we washed it here after we did ours. We were glad to have a nice day for the clothes to dry quickly on the lines so we could take them off and put more on to dry.

Susan and Mose had company again the day before so she was tired. I told her to rest while we washed the clothes. She still needs to gain back her strength. Jennifer was contented watching me hang out laundry and playing with a doll. She tries to act like she’s taking care of her doll when Susan takes care of Ryan.

Tim brought in a 25 1/2-pound watermelon out of their garden when we were there yesterday. He sent half of it home with us. God bless!

This week I will share a recipe I received from a reader. Thank you, Barb!

Snickers Pie

Crust:
1 1/2 cup flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup oil
2 tablespoons milk

Filling:
1 cup powdered sugar
1 8-ounce cream cheese
1 Snickers bar, chopped
1 24-ounce Cool Whip (or a little less)
1 3-ounce box instant chocolate pudding

Crust: Mix dry and wet ingredients, press into a 9-inch pie plate, and mold to fit. Bake at 400 degrees for 21 minutes. Cool.

Filling: Thoroughly mix powdered sugar and cream cheese and scoop into cooled crust. Sprinkle 1/2 of chopped Snickers bar on top. Scoop Cool Whip into a large bowl and stir in chocolate pudding until smooth and not gritty. Spread on top of other layers in pie crust. Sprinkle remaining chopped Snickers bar on top. Refrigerate at least 3 hours or overnight before serving.

 

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.

The garden’s bounty begins

We are having great weather this week. It cools down at night for making sleeping comfortable. Very pleasant days so far. Mornings are actually chilly, with temperatures in the upper 50s. It sure beats the heat from last week.

Yesterday we canned pickles. Cucumbers and dill from the garden make such good pickles. Today we plan to can hot peppers. We are also enjoying zucchini, green peppers, and tomatoes from the garden. Also a few meals of potatoes. Sweet corn is almost ready. I love this time of year. It makes meal planning so much easier.

Yesterday was son Joseph’s 17th birthday. Joseph was eight weeks old when my dear mother passed away. I started penning this column then, taking over for my mother. She had written the column for 11 years before she passed away. With my 17 years of writing it makes 28 years of columns altogether. I like reading back through the columns, as it’s like a diary for me. I was 19 years old when Mother started penning the column. She wrote about our wedding and the births of her first six children. We will always have fond memories of her. She is still greatly missed! She did a wonderful job along with my father of raising a family of eight children. Now Joe and I have eight children also. I hope we can raise our children also teaching them the true values in life and always having God as our guide.

Our family was all here last night for supper. We had a big cake in honor of our three children who have July birthdays. Serving cake for each one separate makes too much cake in a few weeks’ time, so we often have the cake on one of their birthdays. Also on the menu were mashed potatoes, gravy, dressing, cucumber salad, grilled steak, banana peppers, cheese, and ice cream. Daughter Elizabeth also brought zucchini bars.

Elizabeth and children Abigail and baby T.J. and Susan and her daughter Jennifer came for a brunch in the forenoon. Our brunch was pancakes, sausage, and eggs. The girls and Abigail went for a walk to our neighbors while Jennifer and T.J. took naps. They delivered a casserole I made for our neighbors Melvin and Rebecca who have a new little one, and they got to see the new addition. Little Zachary is two and a half weeks old now.

T.J. is seven months old and gets around fast in the walker. He also likes to sit on the floor with toys. He sure is active and always smiling.

Son Benjamin’s place of work (the RV factory) has next week off due to work being slow again. This is also where daughter Loretta’s special friend Dustin works. (A reader asked if I mean boyfriend when I say special friend, and yes, that is what I mean. Just thought I would clarify that.)

Son Kevin is keeping my hanging flowers watered on the front porch. I just reminded him that they are looking a little dry. Most times he remembers to water them when he fills the stock tanks up for the animals with the hose. My flowers do much better when someone else waters them. Although I am wondering if anyone would know if softener salt in the water could affect plants. When I watered the plants I always used water from the kitchen sink. Kevin and my husband Joe always use water from the water hydrant that doesn’t have a softener hooked up to it. I keep telling myself it was the water that never let my flowers do well for me, but maybe they just died of thirst. Smile!

I want to bring this to a close wishing you all God’s blessings! I will share a recipe for zucchini nut chip cookies for those of you who have plenty of zucchini to use up.

 

Zucchini Nut Chip Cookies
1/2 cup unsalted butter
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup flour
1 teaspoon baking soda
Pinch salt
1 cup grated zucchini
1 cup walnuts
1 cup semisweet chocolate chips

Mix butter, sugar, egg, and vanilla till creamy. Add flour, baking soda, salt, and zucchini. Stir in nuts and chocolate chips. Bake on an ungreased cookie sheet at 375°F for 8–10 minutes.

Notes: May use carrots or sweet potatoes instead of zucchini. A good way to get some veggies into little ones.

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.

 

Apple-butter-sweet memories in times of loss

It’s a beautiful Tuesday morning with a lot of sunshine. How we treasure mornings and days like this. We didn’t wash laundry yesterday due to the dreary, rainy weather. Now today we were blessed with a nice day to dry the laundry. This afternoon I will take son Kevin for his therapy appointment and get some groceries while I’m in town.

Last week Joe’s Uncle Phillip was laid to rest, and now we receive the sad news of another family member that passed away. My Aunt Lizzie, age 85, died yesterday forenoon, and her funeral will be held on Thursday in Bryant, Indiana.

Aunt Lizzie was my mother’s only brother Chris’s wife. Uncle Chris and her son Danny preceded her in death. She leaves to mourn nine more children, 73 grandchildren, and 99 great-grandchildren.

I have so many memories of Uncle Chris, Aunt Lizzie, and family from my younger years. We would help each other with hog butchering, putting up hay, and so on. And every year we would make gallons and gallons of apple cider at Uncle Chris’s house. The evening before we would all gather around their big kitchen table and peel apples for apple butter day the next day. Uncle Chris would cook down the apples in his big outdoor copper kettle, making the perfect-tasting apple butter! The apple butter would be processed into canning jars, and everyone took their share home. In my growing-up years we always had a dish of apple butter on the table. Apple butter sandwiches were also a snack we would have when coming home from school hungry.

It takes many hands to schnitz—peel, core, and slice—enough apples for apple butter. Apples, cider, and sugar are traditionally cooked in a kettle over a fire for many hours until the mixture is reduced to a thick, creamy consistency. Photo Credit: Grant Beachy/©MennoMedia

Another fond memory I have of Uncle Chris and Aunt Lizzie is driving with them to church with their team of horses and their big bobsled. They would come driving in on a cold snowy Sunday morning on their way to church and take our family along. Uncle Chris would be standing in the front driving the team. He would always wear a long black wool overcoat in the winter. Bales of straw were stacked on either side of the bobsled where my mother, dad, Aunt Lizzie, and all of us children snuggled under big buggy robes to keep us warm.

After Joe and I were married, Uncle Chris and Aunt Lizzie would stop in for a short visit if they were driving by. Aunt Lizzie was always more quiet but always friendly. She will be missed by many. Our sympathy goes to the family. How well I know what they are going through to be without parents. God helps us through these trials of life.

My sisters Verena and Susan, sister Emma and Jacob, brother Albert and Sarah, and Joe and I have plans to all drive together to go to the funeral. I am so glad that we have others to go along with us so the cost isn’t so much. Traveling to Ohio alone was quite expensive, but we want to attend the funerals if we can to show our support. God will bless us in another way if we do a good deed.

We enjoyed helping to package 7,000 gift/care packages last week for the Christmas Behind Bars program. For over three hours we filled bags. The care packages usually include Bibles, devotional books, hygiene items, and snack items. After the bags were filled, they were all loaded into a semi-trailer ready to travel south to a prison. If I remember right, I think they said Alabama. It was a good experience for Joe and I and the children. So often we get busy with our own lives and don’t take time to reach out to others.

Apples destined to be cooked down into apple butter—the perfect sandwich spread for an afternoon snack. Photo Credit: Grant Beachy/©MennoMedia

This week I am sharing the recipe for cider apple butter that is in my mother’s words, so it might not be a recipe you will make in that amount, but for sentimental reasons I felt led to share it with you readers. God bless!

Cider Apple Butter

12 gallons schnitz apples*
20 gallons cider
12 pounds sugar

Makes 9 gallons apple butter. It takes 2 bushels of apples to schnitz the 12 gallons. Greens are good for cooking but McIntosh apples seem to cook up better.

*Schnitz refers to peeling, coring, and slicing apples.

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.