It is a nice sunny day on this first day of March. We had a mild February, and now I wonder if March will make up for it with snow. The temperature is mid 40s already before noon.
I am having a hard time sitting down to write this column with too much work waiting on me. We worked until 9:30 last night mixing several batches of deer jerky and snack sticks. The snack sticks took so long to stuff in the casings. And of course something goes wrong when you want to hurry — the stuffer quit working, and our other stuffer doesn’t have the tube size for snack sticks, so we ended up using brat-sized casings for the rest of the snack sticks. We mixed 25 pounds of snack sticks that are ready for the smoker now. We still have 44 pounds of jerky to put in the 10-tray dehydrator, so it will take time and a few days to do it all. Fourteen pounds of that jerky is for Dustin and Loretta. That should wrap up the venison for this winter. We are waiting to butcher a beef until we get a colder week to chill it. What a relief it will be when it’s all done and in the freezers. And what a blessing to be able to do all that for another year ahead.
We washed all the dishes up and the slicer, stuffer, and grinder, which all takes time. After getting done late and getting to bed later, I was ready for a nap after the boys and Joe left for work.
Then I made a dessert to take to the viewing visitation of Chris, an older man in our church district. Chris and his wife Katie were in Pinecraft, Florida, for a while this winter already. Chris had a stroke while they were in Florida and then later died there.
Our church members will all take supper in tonight and then sing for the family as people walk through the viewing/visitation. It makes it so nice to have the support of the church, family, and friends when you lose a loved one.
I am writing while holding grandson Denzel. He will be eight months old next week. He sure brings a lot of sunshine to our days. He is amazed at my moving pen, but I’m sure my editors will see the consequences of my messy writing.
This is now even later and Denzel is sleeping. He wasn’t quiet just watching the pen—he decided he should move the pen with his hand.
Before we leave tonight, I need to go to town to pick up Loretta’s prescription. She still needs a blood thinner shot every day, and she is out of them. Dustin is working 45 minutes away at a construction job and won’t be home in time to go get the prescription before they leave to go to the viewing tonight.
Sister Verena is staying at sister Emma’s this week. She also is battling a cough. Emma is a good nurse and sounds like she (Verena) is getting a lot better. I will sign off on this as I have so much on my agenda for today. Unfortunately, my work doesn’t run away. Haha!
I will share a recipe for butterscotch pie. Brother Amos always loved butterscotch pie. Rest in peace, dear brother.
God’s blessings to all!
1/2 cup butter
2 1/2 cups brown sugar
1 pint water
1/4 teaspoon soda
3 pints milk
6 tablespoons cook-type clear jel (slightly heaping)
1 teaspoon vanilla
1/2 teaspoon salt 3 pre-baked 9-inch pie crusts
Brown the butter and sugar together in a saucepan. Then add the pint of water and cook until all sugar lumps are dissolved. Add soda and then 21/2 pints milk. Reserve 1 cup of this mixture and mix with clear gel. Bring remaining mixture to a boil and then add clear gel mixture along with the rest of the milk. Remove from heat and add salt and vanilla. Pour into pie crusts and let cool. Makes three 9-inch pies.
Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Readers can write to Eicher at Lovina’s Amish Kitchen, PO Box 234, Sturgis, MI 49091 (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.
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