Tag Archives: Elizabeth Coblentz

Many birthdays and a reunion bring far flung family together

Many birthdays and a reunion bring far flung family together

If my Mother was still with us she would be 82 today, July 18. She passed away almost 16 years ago. She penned this column for 11 years before her sudden death. Now I have written it for almost 16 years. Gone but never forgotten, dear Mother!

Tomorrow will be sister Emma’s 45th birthday. A happy birthday to her! Saturday, July 14, son Benjamin turned 19 and Sunday, Joe and I had our 25th anniversary. Also on Sunday was brother Albert’s 54th birthday. Two of his sons and his daughter-in-law also share his birthday. On July 24, our son Joseph will be 16. So we get plenty of cake in July. We wish them all God’s blessings in the coming year and always.

Today daughters Elizabeth and Susan along with my sweet granddaughters Abigail (22 months) and Jennifer (6 months) came here for the day. Susan’s horse Buzz brought them in the buggy. She went past Elizabeth’s house and picked up Elizabeth and Abigail. Daughter Verena was also home from work. We all ate breakfast together: eggs, fried potatoes, bacon, toast, plus chocolate milk, orange juice, and peanut butter cookies. When we were almost ready to eat, son Kevin, 12, asked “Where is the coffee soup?” I had told him yesterday that I’d make some this morning and forgot about it with the girls arriving. I quickly made some as it doesn’t take too long. After dishes were washed we all went down to the basement to start cleaning the room where I keep all my canned food. The cans get dusty so we clean the shelves and cans and reorganize the cans.

We hadn’t started very long when a van drove in with four of my uncles coming to visit: Uncle Joe and Betty Coblentz and Uncle William Coblentz from Geneva, Indiana; Uncle Menno and Martha Coblentz from Phoenix, Arizona; and Uncle Amos and Gynie Coblentz from Centerview, Missouri. We quit our work and visited with my uncles and aunts. We enjoyed coffee, peanut butter cookies, popcorn, and punch. The Coblentzs are a lively bunch and always full of jokes so we had a good time with all of them. They were also going to visit with sisters Verena and Susan, Emma and Jacob and family, then head to brother Albert’s and have supper there.

Saturday we attended the Coblentz reunion in Berne, Indiana. There were 13 children in my dad’s family. Ten boys and three girls with only seven of the siblings still living. All seven brothers were able to attend. Besides the ones that came to visit us there was also Uncle Bob and Barb Coblentz from Mississippi, Uncle Melvin and Katherine Coblentz from Wisconsin and Uncle Albert, Jr. and Shirley from Laffeyette, Indiana. Also, Aunt Mary (Jake) Coblentz from Phoenix, Arizona was able to attend. We missed Uncle Jake and brother Amos. Sister Leah and Paul weren’t there but the uncles loved the Long John rolls she made for them.

We saw a lot of my cousins as well. Families are growing and we now have to ask who some of them are. It was an enjoyable day and as always, so much food was brought in. Cousin Shannon made a cake in memory of Uncle Jake. A silent auction was held after lunch with the money going to the reunion funds.

Our children took Joe and I out for supper at a nearby restaurant one evening in honor of our silver anniversary. They reserved a table in the back where we could all be together to eat. It was an enjoyable evening!

We are eating green beans, cucumbers, green and hot peppers from our garden now. Tomatoes and sweet corn are slowly getting ready. We also have red potatoes to use.

I will share a recipe for peanut butter cookies. I baked 175 last week and took some to the reunion and to church, and the rest we enjoyed at home. God bless you all!

Peanut Butter Cookies

1 cup shortening, softened1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup creamy peanut butter
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 350°F. In a large bowl, cream together shortening, sugars, eggs, and vanilla until thoroughly mixed. (Editor’s note: While Amish cooks would not have an electric mixer, one can be used for this recipe on the lowest setting.) Stir in peanut butter, flour, baking soda, and salt. The batter will be thick and should be stirred vigorously with a wooden spoon or kneaded with your hands in the bowl until everything is thoroughly mixed. Chill dough for 1 hour.

Remove dough from refrigerator. Shape into 1 1/2-inch balls and place 3 inches apart on ungreased baking sheets. Press each cookie with the back of a floured fork to make a crisscross pattern on top. Bake until edges are brown, 12 to 14 minutes. Remove from oven and leave on baking sheet for a few minutes before transferring to a cooling rack and then put into sealed containers. These cookies will stay fresh for up to 5 days. Makes 5 dozen cookies.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her newest cookbook, The Essential Amish Cookbook, 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.

 

 

 

Autumn’s “slow time” a reminder that Lovina has been writing column for 15 years

Autumn’s “slow time” a reminder that Lovina has been writing column for 15 years

We are finally seeing the sun shine after a dreary, rainy week. Why does life always seem better when the sun is shining? With our water system, freezers and other appliances working off solar power, the battery gets low when there isn’t much sun. When that happens, we have to use a generator to charge the big battery. We are always glad when the sun shines at least for a day to charge up the battery.

The Eicher household has a new hopper-fed coal stove in the basement. This stove heats the whole house. The outside jacket is on so they can route the heat upstairs or can open the door and let some of the heat into the basement when clothes are drying.

Last night daughter Loretta was excited to shoot another deer. This was a buck, and a nice-sized one. I wrote in my last letter that she uses a compound bow, but it’s actually a crossbow, not a compound bow. (I’m pretty sure other writers can relate that sometimes you mean one thing and write another!) And with me not being a hunter, I get the bows mixed up once in a while.

Loretta, Justin and Mose did not have to go far to find this deer, as Loretta had made a pretty accurate shot. Dustin dressed the deer last night for Loretta. The meat from the doe she shot last week is coming in handy. Dustin fixed the steaks on the grill, and the venison burger is getting bagged for the freezer. Son Kevin wants sloppy joe sandwiches made with the venison burger. He thinks venison makes the best sloppy joes.

We were helping over at Mose and Susan’s house on Saturday. There were still a lot of things in there from the former owners. They are going to remodel some of the rooms before they move in. That should make it heat better.

Some readers have asked what kinds of wedding gifts are received at Amish weddings. A variety of gifts are given, such as: household items, kitchen items, tools, towels, blankets, Tupperware bowls, garden tools, utensils, food choppers, clothes racks, pressure cookers and canning jars. A lot of people give money. The amount spent depends on how closely related you are to the couple. Parents and siblings and close friends usually give bigger gifts than the rest. I hope this helps answer questions.

Daughter Verena went to a practice session for the upcoming Bethlehem Inn play that will be held at the community youth center. They will act out the birth of baby Jesus. When Joseph and Mary come to the inn and are refused a place to stay, a meal will be served to the guests. We want to get tickets to go to this event.

I am now finishing this column the following morning. What a pretty sunrise in the east. Looks promising for another nice day. Daughter Elizabeth and Abigail will come to spend the day here. I want to make a breakfast casserole and put it in the oven so it’s ready when they get here. Abigail doesn’t like to be covered up in the buggy and always has cold little cheeks when she comes. She thinks she needs to help Elizabeth drive their horse, ShiAnn. She is always slapping the driving lines and saying, “Giddyap.”

Son Kevin, 12, left on the bus for another school day. With the time change—we call it changing back to “slow time”—there’s more daylight now when he leaves. It seems like we are going to bed earlier with the time change. It gets dark earlier, so I think we eat supper earlier even though it seems later. The deer hunters liked the fast time better, as they had another hour of daylight in the evenings. Joe is a morning person, so he likes the early daylight in the mornings. I really don’t mind either time, but I wish it would just stay to one! I don’t like the changing back and forth. Some of our clocks don’t ever get changed back sometimes.

This October it has been 15 years that I started penning this column. Mother wrote for 11 years before me. On September 17, it was 15 years since she passed away so suddenly. We still miss her so much. But God makes no mistakes.

God’s blessings to you!

Soup, cornbread, fresh veggies and cheese make a nice winter meal for lunch or supper. [Melodie Davis photo]
 Cornbread

1 1/2 cup cornmeal
1 1/2 cup flour
1 teaspoon salt
4 teaspoons baking powder
1/3 cup sugar
2 eggs, beaten
1 1/4 cup milk
1/4 cup vegetable oil

Mix dry ingredients. Add liquids. Stir just until moistened. Do not overmix. Pour into a greased 9 x 13-inch baking dish. Bake at 425 degrees for 25 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.