Tag Archives: new baby

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.

More wonderful news from the Eicher family!

Daughter Loretta and I are at home today while the rest are either working or at school. We did odd jobs around the house that have been neglected lately.

I am excited to announce that Joe and I are grandparents now! Abigail Elizabeth was born to daughter Elizabeth and Timothy on Saturday, September 10 at 1:14 a.m. She is already so loved by all of us. She has a lot of black hair. She weighed 11 pounds and was 21 ¼ inches long. She lost one half pound in her stay in the hospital but is doing well again. Mother and baby are doing well for which we are so thankful.

Daughter Verena is helping Elizabeth with household chores. She is also enjoying taking care of little Abigail all she can. Yesterday Loretta and I went to help Verena was a huge laundry at Elizabeth’s house. She had not been able to do laundry in over a week.

Today is the first day I have not seen Abigail since she was born so I miss her already. I gave her a bath yesterday and she wasn’t too enthused about it. She lets herself be heard when she doesn’t like something. She is such a precious angel! So sweet and innocent and such a blessing from God.

Friday I will go with Elizabeth and Abigail to their doctor appointments. Elizabeth had the baby by C-section so she is recovering from that surgery. Elizabeth had some complications during delivery so we are glad everything turned out okay. I was more worried about Elizabeth than I was for myself when I had babies. Elizabeth wanted me to be with her and Timothy. I spent Thursday night at their house with them and the midwife. Then I spent Friday night and Saturday with them at the hospital. I can tell I am still worn out from two nights of not getting much sleep.

I was glad to be there for them and to help out wherever they needed me. My mother was always there for me when my first six children were born. She wasn’t living anymore when Lovina and Kevin were born. Oh, how I missed not having her with us. Now I want to do the same for my children if they want me to come.

This weekend is set for youth deer hunting. Son Joseph will go try his luck to get a deer. Mose will accompany him. They were target practicing tonight. He’s getting excited to be able to go hunting for a day. We can’t use our neighbor’s woods for hunting anymore so they need to find more hunting places.

Daughter Lovina, 12, and son Kevin, 11, just came home from our neighbor Joe’s house. They like playing with Joe’s daughter, Jaelyn. She likes to come over here, too, and enjoys all the animals on our farm.

I forgot to mention that Joe is still good at burping a baby. He held Abigail and got her to burp when she didn’t for me. He was always good at getting our babies to settle down at night to sleep. He enjoys being Grandpa!

This week I’ll share the recipe for Dorito Taco Pie. Daughter Verena made it for supper last week. It was a new recipe she had and wanted to try it out. We had Banana Poppers with it. It was delicious and everyone like it.

God’s blessings to all.

Dorito Taco Pie

5 8-inch flour tortillas
1 pound ground beef
1 16-ounce can refried beans
2 tablespoons taco seasoning
½ cup water
salsa
2 cups shredded Colby cheeseDoritoTacoPie4
2 green onions, chopped
1 tomato, chopped
crushed Dorito chips

In a skillet, brown ground beef. Drain grease off, then add taco seasoning and water. Using an 8 or 10-inch skillet, place a tortilla in the bottom of your pan. Spread a couple of teaspoons of salsa over the tortilla, spread some of the refried beans over salsa, then some browned beef, and top with cheese. Repeat the layers, ending with a tortilla on top. (Save some cheese for top.)

Sprinkle crushed Doritos around the outer edge of the tortillas. If you use a 10-inch skillet, use the Doritos to fill in the sides. Cover skillet with aluminum foil and bake at 350 degrees for 20 minutes. Remove from oven and top with remaining cheese. Return to oven uncovered for 6-7 minutes or until cheese is melted and edges of tortillas are crisp. Remove and top with tomatoes and onions before serving. Green peppers (diced) can be added too. Slice it like you would a pie.

DoritoTacoPieEdited

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.