June 2015 Newsletter
I am late getting this newsletter to press. It is not that I am getting older, it is just that they are giving me more to do. For those of you who were concerned about my safety in interviewing the homeless man at the park or the one
Ha. Ha. No, I confess, it was writer's block. I have to either be inspired or have something jump out at me to get
me going. Well, that something happened on Sunday morning when I was heading out the door for church. Eli
asked me if I had a picture of my mom to take to church to display for Mother's Day. So, I rushed back to find a picture.
I quickly went through the box and picked some out. It was with joy and sadness; mother was no longer with us
to celebrate this special day for her, but the legacy that she left was a great joy. It was worth so much more than
materialistic things. She gave of herself so unselfishly. Being the youngest---and the only girl---we worked together
side by side. She made a fun task out of shelling peas, canning beans and making jams and jellies. We talked as we
worked. She would tell me stories of her growing up years. She told how her mom worked hard and made sacrifices
for the family like raising turkeys and dressing them for the more wealthy people in town. She grew up having to
work hard, but she said the main thing she remembered was the sacrifices her mother made and the love that
she gave. As I said, this article is late getting to press. Mother's Day is past, but it’s never too late to say "thank you"
to your mother or to give her a hug. It is worth more than silver or gold. I remember when my youngest brother was first
married and money was tight, he dug out a tulip from some place and put it in a flower pot and gave it to Mom.
She was so touched; it brought tears to her eyes. Her main joy was that he was there at the dinner table. She
always insisted on cooking her own dinner and having the family all home. We always made a trip to the
Shreve Cemetery and took a bouquet of white spirea lilacs and always there would be a tear trickle down her
cheek as she placed the flowers on her grave. Now, 50 years later, I find myself doing the same thing. I find joy
in the relationship I had with my mother and the special times we shared and the peaceful atmosphere that
she maintained in our household, never getting mad or raising her voice. She left me a legacy of peace and
love. We need to pass it on to our children and grandchildren. What is your legacy? Remember
to say thank you!
at K-Mart: both were very public places, so there was no problem. Eli was there with me, and besides I grew up
with three older brothers and learned how to fend for myself
Those of you that inquired about the sour cream raisin cream pie: the recipe was exactly right. That is what it is called, although there is no sour cream in it, just cream cheese. It was tried in a couple of the Amish churches and it was a big hit.
I am late getting this newsletter to press. It is not that I am getting older, it is just that they are giving me more to do.
For those of you who were concerned about my safety in interviewing the homeless man at the park or the one
This is the Sugar Cookie Recipe
that my mom made the most often
1 c. butter
1 c. brown sugar
1 c. sugar
1 T. baking powder
1 tsp. Baking soda
1 tsp. Vanilla
1 c. sour milk
5 c. flour
Mix sugar and butter until creamy and add the eggs which have been beaten. Mix baking powder and soda with flour. Mix into the butter mixture and stir in the flour. Drop by spoonful on cookie sheet and sprinkle sugar on top. Bake at 350 degree for 10 minutes.
Old Fashioned Oatmeal Cookie
1 cup butter, room temperature
3/4 cup granulated sugar
3/4 cup firmly-packed brown sugar
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
Chocolate Chips (optional)
Preheat oven to 350 degrees F. Lightly grease cookie sheets. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and beat until smooth. Stir in flour, baking soda, baking powder, and ground cinnamon. Add the rolled oats and continue stirring until combined. Place round tablespoons of dough the size of a walnut on cookie sheets. Bake 9 to 12 minutes or until light brown and bottoms are golden (cookies should not get brown). Remove from oven and cool on wire racks.