Tag Archives: Baby Abigail

Hot, humid days mean it’s time for haying—and a water fight

June 14, 2017: Twenty-three years ago today my husband, Joe, and I became parents for the first time. We were blessed with a little girl. We named her after my mother, Elizabeth. Since her marriage on August 14, 2015, she goes by the name Mrs. Timothy (Elizabeth) Bontrager. A little girl, Abigail, was born to Elizabeth and Timothy on September 10, 2016. Time goes on—one generation after another.

We are having a heat wave with temperatures in the nineties, and it’s very humid! The girls and I drove the seven miles to Timothy and Elizabeth’s house this morning by buggy. We spent the day with her and Abigail. We didn’t do much besides relax, which was so nice! My sister Verena gave Abigail a little kiddie pool for a baby gift. Daughter Lovina and son Kevin filled the pool, and Abigail had so much fun under the shade tree, splashing the water. The rest of us sat around the pool. All it took was one person throwing a little water at another and, well, it turned into a big water battle! At least it cooled us off on this hot, muggy day.

Tomorrow we will attend the wedding of our neighbor boy, Melvin, to Rebecca. It is hot weather to prepare for a wedding. Now tonight we are having thunderstorms and rain. It was so dry, and we needed the rain. Son-in-law Mose tilled the garden tonight before the rain. I made quite a few gallons of iced spearmint tea, which is a good thirst quencher on these hot days.

Lovina made lots of fresh thirst-quenching mint tea this week. Photo by Lucas Swartzentruber-Landis, from The Essential Amish Cookbook.

We have our haymow almost filled with hay for next winter. We appreciated all the help we had from family and neighbors to put in over thirteen hundred bales of hay in our barn last Thursday. Lots of hot, hard work! Having hay stored for future use is a good feeling. But it’s hard on the pocketbook, with hay still a little pricey.

Construction is finally underway at my sisters Verena and Susan’s house, who had a house fire last month. The new roof was put on today. They are still living in our basement.

I want to wish Uncle Jake and Aunt Mary Coblentz a happy 60th anniversary! Wow! That is a long time to be together. I wish them more healthy and happy years together. Jake was my dad’s brother. Jake and Mary have three children: Christina, Tabitha and Cornelius. I hardly ever see them anymore. It would be nice to attend the Coblentz reunion again in July.

Tonight daughter Susan and Mose had us over for supper. They also told my sisters to come eat there too. On the menu were sausage patties, French toast and scrambled eggs. How nice to have a break from cooking. Everything was delicious! The French toast tastes real good with fresh maple syrup poured over it. It was the syrup Mose cooked off from our maple trees this spring.

The girls are cleaning out their closets in their spare time. We are getting a head start on cleaning.

Timothy and Elizabeth visited one evening with their new Amish neighbors, John and Norma. They moved nearby from a community in Indiana. They will attend our church district. They have two daughters ages three and thirteen months. I am looking forward to meeting them on Sunday.

It is 11:00 p.m. now and past my bedtime. The rest have all gone to bed. I knew I might not have time to write tomorrow morning so decided to get this written tonight yet.

I wish everyone God’s greatest blessings! Good night to all!

Try this recipe while blueberries are in season.

Blueberry Cobbler

2 cups flour
1 cup sugar
4 teaspoons soda
1/2 teaspoon salt
2 tablespoons butter, softened
2 teaspoons vanilla
1 cup milk

Combine ingredients in a bowl, mix together and spread batter in pan.

Topping:
2 cups blueberries
1 cup sugar
1 1/2 cup boiling water

Pour over batter and bake at 325 degrees for 45–60 minutes or until done. Try with different types of fruit.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Kitchen, is available from 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 at LovinasAmishKitchen@MennoMedia.org.

Lovina’s daughter shares the news and a recipe for whoopie pies

Hi! This is Verena, 19, filling in for Mom this week. I had the urge to do some writing, and I thought Mom would be happy to have a break.

This last week has been absolutely beautiful spring weather. It’s hard to believe it’s only February. I will be happy to see summer come.

I started working at a daycare several days a week. I love the job—probably because I have always loved being around children. Right now we only have children from age one to five at the daycare. We might have a few babies to take care of later this year. Sometimes I also babysit for a family with three little boys, ages one, three, and five. They keep me busy but are fun to take care of. I enjoy being around children and watching over the dear little ones. The innocent mind of a young child makes me want to be a child again, with no worries in life.

Tomorrow my sister Elizabeth and my little niece Abigail will come here. I will go with Elizabeth to a Tupperware party. I’m so excited to get to see Abigail again. She is my whole world! I really enjoy being an aunt. Abigail is like therapy to me, on days when life doesn’t look too bright. She sure knows how to brighten up my days. I dream about the days when she will be old enough for me to take her on walks, pony rides, etc.

The exciting news of this week: the Teacup Yorkie puppy I have been waiting for was born yesterday. I had wanted a female but the mother only had two males. I decided I will take a male, which I’m sure will be just as cute and fun. I will name him Ricky. Thank you to the readers who have contributed money to help make it possible for me to get this puppy. I love dogs so much, and having my own little puppy in the house to take care of will be awesome! Now I have to wait for six to eight weeks until I can have the puppy. The lady who has the puppies said I can come visit whenever I want to.

The Eichers are happy to have the use of a cooker to help in the boiling-off process for the maple syrup.

Brother-in-law Mose has been keeping very busy with cooking maple syrup. The sap has really been running from our maple trees. The sugar content is low this year, and it’s averaging about 60 gallons of sap to make one gallon of maple syrup. There is a lot of work involved in cooking maple syrup. We really love the maple syrup on our pancakes, scrambled eggs and French toast. While it is still warm, it is also really good on a dip of vanilla ice cream.

On Saturday we butchered the three hogs we raised. We had an early start, so most of the butchering was done by 2:00 p.m. We still had to clean up everything and Dad sliced all the pork chops, ham and bacon yet in the afternoon. One of the hogs was for Mose and Susan. My parents gave it to them to help with starting out on their own.

Those here to help with the butchering were Aunts Verena and Susan, Uncle Jacob and Aunt Emma and sons Jacob, Benjamin, and Steven, their daughter Emma and her friend Menno, my sister Elizabeth, Timothy, and Abigail, sister Loretta’s friend Dustin, and then Mose and Susan and our family.

We made the pon hoss out in the big black kettle and rendered the lard as well. Everyone was here for breakfast and lunch. Our lunch meal was mashed potatoes, gravy, dressing, fried tenderloin, corn, lettuce salad, sliced cheese, dirt pudding, finger jello, oatmeal whoopie pies, brownie delight, and chocolate brownies.

I want to thank everyone for their prayers, cards, etc., after my hospital stay. It was all greatly appreciated. I am doing better than expected. God is great!

I saw the rough copy of Mom’s new cookbook, The Essential Amish Kitchen, which comes out in April. I love it! I enjoyed helping to test the recipes and learning a thing or two from it.

It turned out really well, which makes all the hard work worth it!

Oatmeal Whoopie Pies

Cookies

4 cups brown sugar
1 cup lard or shortening
4 eggs
4 teaspoons baking soda
6 tablespoons boiling water
1/2 cup buttermilk
2 teaspoons salt
4 1/2 cups flour
4 cups oatmeal (quick oats)
2 teaspoons cinnamon
2 teaspoons baking powder

Cream the sugar and lard or shortening. Add eggs. In a separate bowl, dissolve baking soda in boiling water; stir into sugar mixture. Add the buttermilk and salt. Mix flour, oatmeal, cinnamon and baking powder. Add to batter. Bake at 400 degrees until done, about 10–13 minutes. Cool completely. These cookies should turn out soft and chewy.

Filling

2 egg whites
4 cups powdered sugar, divided
2 tablespoons vanilla
1 cup shortening, softened
4 tablespoons milk

Beat egg whites until stiff. Add 2 cups powdered sugar. Beat in vanilla. In another bowl, cream the shortening, adding a little of egg white mixture at a time. Add milk and remaining powdered sugar alternately. Beat well. Spread filling between two cookies.

Note: This a fairly large recipe and the amount it makes varies depending on how large you make each cookie; you use two cookies to make one whoopie pie, so that’s why the quantities are big. You can easily halve this recipe if you want to try it.

 Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Kitchen, will be published in 2017. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

Week marred by illness brightened by kind gesture

We have entered the month of February. The temperature has dropped to the teens again, and we have had several more inches of snow.

Last Friday the girls and I helped daughter Elizabeth with the final preparations for hosting church services on Sunday, January 29. Joe and I and the children went again Saturday so Joe and the boys could help Timothy set up the church benches in their basement. The girls and I helped Elizabeth peel the eggs she had cooked for egg salad. We also mixed the peanut butter spread. I made cheese spread here at home on Friday night. Elizabeth prepared two big roasters with casserole for Sunday evening. It makes it easier to have these prepared so they can simply be put in the oven Sunday afternoon for supper.

Timothy and Elizabeth were both really organized and finished everything that needed to be done by late Friday afternoon. They do not have the biggest basement to host church services in, but there was plenty of room to seat everyone. A lot of Timothy’s family from other church districts attended, but we had a few families missing from our church district. Those families were attending baptismal services in another church district. So it all worked out well.

The menu for lunch consisted of homemade wheat and white bread, egg salad, peanut butter spread, cheese spread, pickles, red beets, hot peppers, raspberry jam, butter, coffee and spearmint tea. For dessert there were chocolate chip, peanut butter, sugar, and oatmeal cookies.

Loretta’s friend Dustin surprised Lovina by volunteering to make his special skillet meal. The recipe appears in this week’s column.

On Friday night after coming home from helping Elizabeth, I had a nice surprise. Loretta’s special friend Dustin came with groceries and prepared supper for us. This was such a treat to me, as I had been thinking that I would have to come home and prepare supper yet. For the recipe this week, I will share one of the dishes he made for us. I hope you will enjoy it as much as we did. Since Dustin doesn’t have a recipe for this dish, he helped me write one down the best we could. I told him I would name it Dustin’s Skillet, and he laughed.

I have left the not-so-good news for last. Sister Susan had been sick for a while and couldn’t attend church services at Timothy and Elizabeth’s house. Monday morning she ended up in the emergency room and was admitted to the hospital. She was there three days and then released to come home.

Little Abigail had a cough and it worsened over the weekend. Elizabeth took her to the doctor on Monday morning. The doctor said she has bronchitis and croup. Since they don’t have insurance, the doctor said they could try treating her at home for one night, giving her breathing treatments with a nebulizer. We still have the nebulizer that we had to use a lot on son Kevin, so they borrowed that. Elizabeth took Abigail back to the doctor the next day, and she was better than before. They are still giving her the treatments, and she seems to be getting better. Sweet little baby: she could still smile at us even though she had a fever. I’m thankful sister Susan and Abigail are both on the mend. Good health means so much!

May God bless you, and may you stay healthy. Thanks to all you readers for keeping Verena and our family in your prayers.

Dustin’s Skillet

1 pound breakfast sausage
1 pound bacon, cut into small pieces
12 ounces shrimp, cooked, with tails cut off
2 green peppers, chopped
1 medium onion, chopped
8 ounces fresh mushrooms, sliced

In a skillet, fry together sausage, bacon and shrimp until sausage and bacon are cooked. Drain grease and put skillet back on burner. Add chopped green pepper and onions. Cook briefly. Then add sliced mushrooms and stir while heating until vegetables are hot.

 Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Kitchen, will be published in 2017. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

Eichers exchange names for Christmas

Today wraps up the month of November! While the children were waiting for the bus this morning, they said that Christmas is only 25 days away. I am having a harder time getting into the season this year. Even though we enjoy getting together with family and sharing gifts, let us always remember the true meaning of Christmas: the day Jesus our Savior was born.

Tonight a nativity scene is being played out at our local youth center. Tickets were sold out before I had the chance to get any. My sisters Verena and Susan are helping out, so I have some details from them. Everyone in the cast will dress as they did in those days, and live animals will be used to play out the scenes of how Jesus was born. A meal will be served afterward. The money raised will be used to help with the costs of running the youth center.

We spent Thanksgiving Day with Jacob, Emma and family at their house. With both our families and sisters Verena and Susan, we make a total of 25. Mose and Susan had Thanksgiving this year with his parents. We exchanged names after lunch for a Christmas gift exchange, which will be held here at our house. We haven’t decided when to have it yet.

A total of 25 enjoyed a traditional Thanksgiving dinner together at this long table.
A total of 25 enjoyed a traditional Thanksgiving dinner together at this long table.

Emma prepared two turkeys and all the trimmings. With all the food everyone had brought, the table was more than filled. Everyone took leftovers home for the next day. Granddaughter Abigail had the most attention all day. She is so precious to all of us! Her black hair and blue eyes and the dimples in her cheeks are adorable. Of course, all grandmothers love their grandchildren. For me it’s still a new feeling. God has been more than good to us, and we need to thank him all the time for our blessings, not just on holidays such as Thanksgiving.

Son Benjamin went hunting with son-in-law Timothy and was happy to shoot a deer. He ground the meat on Monday when he didn’t have work. It’s nice to have more meat in the freezer.

Recently Joe’s sister Esther and David and baby David Tyrell (age 3 1/2 months) had supper here. It was our first time to meet baby David. Our marrieds were here for supper as well. Needless to say Abigail and David were the center of attention. Our evening was spent singing together, which is always enjoyable.

Sunday was our week off of church, and we spent it at Elizabeth and Timothy’s house. We had a brunch, with this delicious menu: gold rush breakfast casserole (I need to ask her for the recipe), pancakes, baked French toast, milk, grape juice, orange juice, coffee and V-8 juice. We also had cherry pie and Swiss roll bars. After the dishes were washed, we played games and visited. The men and boys went for a walk through the woods while we stayed with Abigail, spoiling her.

Daughters Elizabeth (and Abigail) and Susan and I went grocery shopping after Abigail’s doctor appointment on Tuesday. We met up with Ruth Coblentz. It sounds like she has many lonely days since her husband Dave passed away in August. Dave was a cousin to my father. To all the Coblentz relatives who read this column: after talking with Ruth, I found out I made a mistake in my August column. Dad’s cousins Dave and Leroy were not brothers but cousins to each other. With my parents no longer around to answer my questions, I misunderstood how the relationship was. It was nice being able to talk with Ruth again even though the visit was short.

My thoughts and prayers go to the families affected by the Tennessee fires. I can’t imagine what they are going through. Prayers also for the families of the young people who died in the recent car-buggy accidents. God be with everyone and help ease their pain!

For this week’s recipe, I am sharing one of the recipes from my upcoming cookbook, The Essential Amish Cookbook, which will be out next spring. This fudge is different because of the soda crackers added to it. My mother always made fudge around Christmastime, and then we wouldn’t have it again for a year. Give this one a try over the holidays. God bless!

Peanut Butter Cracker Fudge
2 cups sugar
2 tablespoons butter
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
1/4 box soda crackers, crushed

In a saucepan, bring sugar, butter, and milk to a boil and boil for one minute, stirring frequently. Remove from heat and add peanut butter, vanilla and crushed crackers. Spread into greased 8×8-inch baking pan and allow to cool. Cut into one-inch squares.

Lovina Eicher is an Old Order Amish writer, cook, wife, and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Kitchen, will be published in 2017. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

Lovina’s oldest daughter takes up the pen this week

Greetings from the Bontragers! I’m Lovina’s oldest daughter, Elizabeth, and I’m taking over for Mom this week. I’m not an excellent writer like Mom is, but I’ll give it a try anyway.

Mom underwent some surgery this week. Depending on how the surgery turns out, she may need to stay a night or two. We hope and pray everything goes well. Times like this make a person stop and think. Perhaps I take my mom for granted sometimes. She’s always there for us: for me and for her family. God has blessed us with an amazing mother. Mom—thank you for just being you!

Today baby Abigail and I spent the day at my parents’ with Mom, my sisters Susan, Verena and Loretta, and my brother Benjamin. Abigail gets lots of attention from them—lots of hugs and kisses. She’s starting to notice everything around her and also starting to coo. She smiles when we talk to her.

Our world changed tremendously when Abigail arrived. She wrapped her daddy around her little finger instantly! It was love at first sight for us. We feel blessed!

While I was laid up after her birth, my family came to help whenever they could. Sister Verena spent the first two weeks here. Husband Timothy has also helped out a lot. He canned the applesauce and grape juice for me. I suppose my canning is finished for this year. Mom always says it’s nice to see the empty jars fill up for winter, and now I know what she means.

It was a beautiful fall day yesterday, so in the early afternoon I decided to quickly do laundry. I wasn’t done hanging it out on the lines when Timothy came home, and so he finished it for me. I left some bath towels and Tim’s work pants hang out overnight. They were too wet to bring in.

It’s a bit more challenging keeping up with the household chores now with Abigail, but I love every minute of it! I must say, though, time has a way of slipping by so quickly now. Sunday was Abigail’s second time going to church services. It’s different having to dress a little one before we go away!

Abigail had her first bath in a baby bathtub last week. She really enjoyed it—kicking, splashing, and all smiles. Tonight she’ll receive her second bath—this time her daddy will be giving it. She’s been wearing several of my cousin Marilyn’s dresses that Aunt Emma gave to her.

Crystal and Izzy (our house dogs) are starting to warm up to Abigail more and more. Izzy acted okay with her when we brought her home, but Crystal went through a jealous spell. Crystal has been my shadow from day one, and I suppose it was just hard for her to accept Abigail at first.

Elizabeth says her dear Yorkies seem to be getting used to new baby Abigail.
Elizabeth says her dear Yorkies seem to be getting used to new baby Abigail.

On October 1 hunting season opened. We enjoy our venison steaks. Timothy makes the best on the grill! We don’t need too much venison meat this year, as we still have meat left over from the one-half beef my parents gave us last winter.

Timothy had his twenty-eighth birthday on October 18. He wasn’t too thrilled about being another year closer to thirty! On October 20 it was nine years ago that he fell twenty-one feet, leaving him with a badly broken back. He has come a long way since then.

Our garden is almost ready to be left alone for the winter. We just need to pull the carrots yet. Temperatures have been dropping during the nights. This morning we had a low of 30 degrees. Brr! Winter weather will be here before we know it.

Before I bring this to a close, I’d like to thank all the readers and friends who took the time to send a card or baby gift! We really appreciate it! May God bless you for your kindness.

Timothy and I plan to make homemade pizza for Mom and Dad’s and my family’s supper Friday night. We’ll surprise them! Try this pizza crust.

Best wishes to all!

Pizza Crust

1 cup warm water
1 tablespoon yeast
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon salt
2 1/2 cups bread flour

Mix together water, yeast and sugar, and let mixture stand for 10 minutes. Add oil, salt and flour and mix well. Let dough rise in bowl in a warm, draft-free area until doubled in size.

Press into greased 16 1/2- x 12 1/2-inch baking sheet. Add toppings of your choice. Let rise a bit more while oven preheats. Bake at 350 degrees about 30 minutes or until crust is golden brown.

 Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. Formerly writing as The Amish Cook, Eicher inherited that column from her mother, Elizabeth Coblentz, who wrote from 1991 to 2002. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

Lovina’s family enjoys fall’s bounty with fresh venison, grape juice, hot pepper butter  

Another chilly morning! The temperature is 48 degrees at 7 a.m. The propane lights throw off heat which makes the house feel cozy and warm.

We are in the process of getting things around to put up a chimney for where Mose and Susan have made their living quarters in our pole barn. We will burn hard coal in there. Right now it is chilly out there but usually warms up during the day. Hopefully the stove will be hooked up for them before it gets too cold.

Deer hunting season for bow is open now. Mose was a lucky hunter on Saturday, and so had fresh venison steak to grill one evening. Joe and all the children loved it! I grew up with beef and have a hard time getting used to the venison taste. I think sometimes if I wouldn’t know it was venison, I might like it better. I am glad the children like the meat because it is plentiful in this area.

Cooking the grapes to make grape juice.
Cooking the grapes to make grape juice.

Leaves are beginning to fall from the trees. Gardens are looking empty. We canned six bushels of grapes as grape juice. Two of the bushels were for Mose and Susan. We used the steamers to steam the grapes. The concentrated juice is put in jars to seal.

We also have apples waiting here to be made into applesauce. Those will have to wait awhile. Too many things on our list for this week.

Monday we washed our laundry. Tuesday we went to daughter Elizabeth’s and washed their laundry. Both were nice sunny days so that makes it so much easier to dry laundry.

Baby Abigail is doing well. I went with Elizabeth to Abigail’s one-month doctor appointment. She weighed eleven and one-half pounds at four weeks. She was eleven pounds at birth but lost some weight at the hospital. She still has lots of black hair and her eyes are blue. When I give her a bath and her hair is wet, it curls up. Needless to say she does not lack attention. She loves the baby swing that daughter Verna gave to them. Elizabeth is doing well and getting used to doing her work between Abigail’s naps. They will come to spend today with us. We are looking forward to having her and Abigail here.

Saturday we attended the hog roast held at our local feed mill for their customer appreciation day. We were canning grape juice that day so I appreciated not having to make lunch.

Loretta’s special friend Dustin’s birthday was Saturday, October 8. He invited our family to his parents’ house this Saturday for a hog roast in honor of his birthday.

Dustin has been a great help to Loretta. He sees past her handicap and has really brightened up her life. He has a good personality and is always cheerful when he’s around.

Yesterday I made hot pepper butter with the abundance of jalapeño and serrano peppers we have from the garden. We like this spread on a sandwich or even with breakfast, on toast. It’s a little spicy for those of you who don’t care for spicy foods. I will share the recipe for those who do enjoy “hotter” foods.

God bless each one of you!hotpepperbutter

Hot Pepper Butter

40 hot peppers (fewer can be used; some only use 14 hot peppers)
6 cups white sugar
1 quart vinegar
1 quart yellow mustard
1 tablespoon salt
1 ½ cups flour
1 ½ cups water

Grind peppers and mix with sugar, vinegar, mustard, and salt. Boil 10 to 15 minutes. Mix the flour and water, and then slowly add to above mixture. Boil another 5 minutes. Stir often to keep from sticking to pan. Can be processed in jars and sealed according to instructions on your canner.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. Formerly writing as The Amish Cook, Eicher inherited that column from her mother, Elizabeth Coblentz, who wrote from 1991 to 2002. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

Yes, Amish men help with laundry, and other post-baby tales!

Today (Sept. 22) autumn officially begins! My garden is definitely showing all signs of it. We have been enjoying cabbage out of the garden. Son Joseph brought a head of cabbage in one night and out of curiosity I weighed it. It looked so big—and it was! It weighed ten pounds after the outer leaves were off.

Monday our school doors were closed due to the opening of the county fair. So our day at home was filled with doing laundry. We wanted to help daughter Elizabeth get her clothes washed as well as do ours. A few of the children and I went to Timothy and Elizabeth’s to wash their clothes. Son-in-law Mose wasn’t working that day so he and Joseph did our laundry. They did a very good job, but I really wish I could have been home to see them hang up all the clothes on the lines. We had a huge laundry and they did a great job!

Daughter Verena, 18, is still staying at Timothy and Elizabeth’s house helping out with house hold chores. Elizabeth has a well-organized house—a place for everything and everything in its place. That makes it so much easier for the one taking over. Elizabeth was the oldest of eight children so she had lots of experience in babysitting and helping out with her siblings.

Yesterday Elizabeth had another doctor appointment. The doctor said she is doing great. What a relief to hear! All is well that ends well!

After her appointment we talked Elizabeth into coming to our house for the rest of the day. We had so much fun having her here with Abigail. Needless to say the work we had planned was put aside and we just enjoyed Abigail! She is 12 days old and such a precious part of our family.

BabyAbigailToesEdited
Lovina’s family’s life has been revolving around this little one’s toes.

Son Benjamin, 17, came home early from work and we were surprised that he even stopped to pick up Abigail and hold her. She is so alert and acts so much older than 12 days. I could tell she won Benjamin’s heart. Son Kevin, 11, didn’t want to hold her at first but Elizabeth told him he should just hold her a little bit. Now yesterday he came home from school and asked to hold her. So lately our world has been revolving around Abigail. Need I mention that I feel so blessed to be her Grandma!

And now there is more sewing waiting to be done. Daughter Verena is table waiter at niece Arlene and Robert’s wedding next week. She has to wear the color hunter green. I was asked to help cook and also need to wear hunter green. I was happy to have that color already and no sewing for me.

Loretta and her friend Dustin have part in his cousin’s wedding on October 6 so we have that material here and needs to be sewn.

Next Friday Joe and I were also invited to my friend Ruth’s daughter, Jori’s wedding. We regret that we won’t be able to attend this wedding. Niece Arlene’s wedding is the day before and both weddings are a two-hour drive one way. With Joe working so much overtime it would be hard for him to take off more work days. May God bless both couples as they unite in holy matrimony!

A note to readers who have written letters to me in the past months: I am trying my best to answer as time allows. Sorry for the delay!

Cabbage Casserole
2 cups crushed corn flakes
1/2 cup melted butter
4 cups raw chopped cabbage
1 onion, diced
1 can cream of celery soup
1/2 cup milk
1/2 cup mayonnaise
1 cup grated cheese

Mix corn flakes with melted butter. Spread half in a greased 8×12 casserole dish. Layer cabbage and onion on top of corn flakes. Combine soup, milk, and mayonnaise and pour over all. Top with remaining corn flakes and cheese. Cover with foil. Bake at 350 degrees for 45 minutes.

 

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. Formerly writing as The Amish Cook, Eicher inherited that column from her mother, Elizabeth Coblentz, who wrote from 1991 to 2002. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.