Another week has already passed us by, and it is time to pen this column again.
My plans for today are to wash daughter Elizabeth and Tim’s laundry. Daughter Lovina assisted her with her work for several hours yesterday. I went to pick Lovina up and brought the laundry home. Today sounds like it will be a warm day to hang it outside. The sun is trying to peep out from behind the clouds.
Baby Andrea is now four weeks old. Her cute little expressions are so fun to watch. I was only able to stay a few minutes yesterday. She would change her smile to a frown then back to a smile, as if she wasn’t sure if she should be happy or sad. Such sweet, innocent little angels. What does this world hold in store for them? Only God knows! Allison, 2, still wants to be held by Grandma, too. She is gradually adjusting to the fact that her mother’s attention isn’t all on her. She has had her share of falls from climbing. She is a little tomboy and tries to keep up with active little T.J., 3.
We stopped through daughter Susan’s and got to see Jennifer, 4, and Ryan, 2, for a few minutes. The weather was so nice, and they both came running out of the door barefooted, circling around the yard—but not for long, as Susan took them inside to get shoes on. I remember on those nice, warm March days as a child we would want to go outside barefooted, too. Mom would always tell us to wait until after March is over. I can still hear her say, “NO—don’t go out barefooted, it’s still March.” Oh, thinking of those sweet memories of her still makes me miss her so much.
We ended up helping daughters Susan and Verena cut up two quarters of beef on Friday. Son-in-law Dustin and son Benjamin didn’t have to work that day. Those helping were Dustin, Loretta, sons Benjamin and Kevin, daughter Lovina, sister Verena, and me. The steaks were cut out, hamburger ground and packaged.
Susan canned some of the meat. We brought the steaks and T-bones home to put in our freezer overnight. My husband Joe then cut up all the steaks on Saturday. Loretta and I vacuum sealed the meat for Susan. Now it’s all in her freezer, and I’m so glad she has beef and pork to use in the coming year.
Then on Saturday, son Benjamin and I, daughters Susan and Verena assisted Tim and Elizabeth in cutting up their two quarters of beef. The hamburger was ground and packaged, steaks and T-bones sliced and packaged, some meat canned, etc. Daughters Susan and Verena did Elizabeth’s cleaning yet before heading for home. Needless to say, this Grandma was a wee bit tired Saturday night after two days of helping cut up beef. I am so glad to help the children whenever I can.
Sunday, Joe and I, son Joseph and his special friend Grace, my sister Emma, her son Benjamin and his special friend Crystal, and my sister Verena attended church in northern Indiana to partake in the blessing of nephew Andrew’s baptism. Andrew is brother Albert and Sarah Irene’s youngest son. In the afternoon, we made a short stop at brother Albert’s house. We hadn’t seen the new house he built. It is very nice. Alberts have three daughters and one son still at home. They have eleven children and all but four married, so their house seems emptier.
A notice to readers—I will be signing books on April 2 at the Plain and Simple Craft Show in Shipshewana, Indiana. They will have over 130 vendors there. Then on April 9, I will be at the Nappanee, Indiana, library from 2 to 4 p.m. I’m looking forward to meeting old and new readers there. In Shipshewana, daughters Elizabeth and baby Andrea, daughter Susan and children, Jennifer and Ryan, and daughter Lovina will be with me. Some family members are also planning to attend the meet and greet in Nappanee with me. God bless!
This week I will share the recipes for coffee soup and pon hoss due to many requests from readers.
Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, Amish Family Recipes, is available wherever books are sold. Readers can write to Eicher at P.O. 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.
Place pork bones in large kettle and add enough water to cover. Cook bones until the meat comes off bones. Remove bones and skim fat from broth. Measure the quantity of broth remaining. Return meat to broth. (We grind the meat before returning it to the broth.) Then add 4 cups of flour to every gallon of juice, sifting in the flour, as well as 2 tablespoons salt and 1 tablespoon black pepper per gallon of juice. Cook, stirring constantly, until thickened, then pour in pans. Let cool, then slice and fry on each side until golden brown.
1/2 cup sugar (or more, to taste)
Combine all ingredients and heat until hot, but do not boil. Pour over toasted bread or saltine crackers.