We have entered the month of February. The temperature has dropped to the teens again, and we have had several more inches of snow.
Last Friday the girls and I helped daughter Elizabeth with the final preparations for hosting church services on Sunday, Jan. 29.
Joe and I and the children went again Saturday so Joe and the boys could help Timothy set up the church benches in their basement. The girls and I helped Elizabeth peel the eggs she had cooked for egg salad. We also mixed the peanut butter spread. I made cheese spread here at home on Friday night. Elizabeth prepared two big roasters with casserole for Sunday evening. It makes it easier to have these prepared so they can simply be put in the oven Sunday afternoon for supper.
Timothy and Elizabeth were both really organized and finished everything that needed to be done by late Friday afternoon.
They do not have the biggest basement to host church services in, but there was plenty of room to seat everyone. A lot of Timothy’s family from other church districts attended, but we had a few families missing from our church district. Those families were attending baptismal services in another church district. So it all worked out well.
The menu for lunch consisted of homemade wheat and white bread, egg salad, peanut butter spread, cheese spread, pickles, red beets, hot peppers, raspberry jam, butter, coffee and spearmint tea. For dessert there were chocolate chip, peanut butter, sugar, and oatmeal cookies.
On Friday night after coming home from helping Elizabeth, I had a nice surprise. Loretta’s special friend Dustin came with groceries and prepared supper for us. This was such a treat to me, as I had been thinking that I would have to come home and prepare supper yet.
For the recipe this week, I will share one of the dishes he made for us. I hope you will enjoy it as much as we did.
Since Dustin doesn’t have a recipe for this dish, he helped me write one down the best we could. I told him I would name it Dustin’s Skillet, and he laughed.
I have left the not-so-good news for last. Sister Susan had been sick for a while and couldn’t attend church services at Timothy and Elizabeth’s house.
Monday morning she ended up in the emergency room and was admitted to the hospital. She was there three days and then released to come home.
Little Abigail had a cough and it worsened over the weekend. Elizabeth took her to the doctor on Monday morning. The doctor said she has bronchitis and croup.
Since they don’t have insurance, the doctor said they could try treating her at home for one night, giving her breathing treatments with a nebulizer. We still have the nebulizer that we had to use a lot on son Kevin, so they borrowed that.
Elizabeth took Abigail back to the doctor the next day, and she was better than before. They are still giving her the treatments, and she seems to be getting better.
Sweet little baby: She could still smile at us even though she had a fever. I’m thankful sister Susan and Abigail are both on the mend. Good health means so much!
May God bless you, and may you stay healthy.
Thanks to all you readers for keeping Verena and our family in your prayers.
Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Kitchen, will be published in 2017. 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.
1 pound breakfast sausage
1 pound bacon, cut into small pieces
12 ounces shrimp, cooked, with tails cut off
2 green peppers, chopped
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
In a skillet, fry together sausage, bacon and shrimp until sausage and bacon are cooked. Drain grease and put skillet back on burner. Add chopped green pepper and onions. Cook briefly. Then add sliced mushrooms and stir while heating until vegetables are hot.