Lord's Auction 2013

Yesterday Beverly's church, Old Union Christian, held its annual auction.  This auction in the Fall and a yard sale in the Spring are the only fundraisers this beautiful little country church does, and it's been doing the auction the same way for fifty years.

Church members donate handmade, home-grown, home-canned items and a fabulous auctioneer comes and auctions everything off to the community members sitting in chairs carried up from the church basement.  Kids and dogs run around, old friends catch up, and they take personal checks from folks who spend more than the cash they brought with them (thank goodness!).  There are candies, cakes, and pies that have been made by the same people, with the same recipes, for decades.  Two butterscotch pies went for $100 each!  But there were still bargains to be had, and I came away with candy handmade by my Sunday School teacher from high school and her mother, a jar of crabapple jelly made by a church icon, and the very last of someone's tomato crop, which I intend to use to make BLTs three meals a day until I run out.  You can't get a decent tomato at Kroger and every time I try to grow them the ninja squirrels eat them.  But I digress.

Last year's church auction was Beverly's last public appearance.  She didn't feel well, but refused to admit it, and brought goodness knows what all to be auctioned off.  This was the first year I've attended since I was a young girl, but I'm planning on going back every year.  The last of Beverly's home-canned sauces, jams, jellies, relishes, pickles, etc went up for auction.  My step-mom, Edie, had put together four boxes of items.  Some the crowd insisted they be sold item by item, some were sold in lots.  Beverly would have enjoyed it.

She especially would have enjoyed that as Edie and I sat talking, only stopping momentarily to bid on a few items, my dad (and Beverly's big brother) sat in the shade behind us and bought so much stuff he had to pull the truck into the parking lot to get it all back home.  I think he was just bidding randomly - there's no other way to explain some of the items that were dropped at Edie's feet by a laughing "auction assistant".  Auction assistants do such things as model hand-knit hats (on an eighty-year-old bald head), tell the stories that go along with items up for bid (This is so-and-so's jam cake recipe, but she had to bake it in thus-and-so's oven because hers is out right now), and open sealed containers to give potential bidders a sniff of the contents.  That's what got me.  He waved that candy under my nose and I knew there was peanut butter fudge in there and that it had to go home with me.

In general, it's the kind of relaxed, old-fashioned good time you can't find easily these days.  I promise next year I'll remember to put a reminder post here on Beverly's blog as well as on mine, The Jammie Girl to remind everyone in the Central Kentucky area to come to the auction, or to follow my posts on Facebook, Instagram, and Twitter for the highlights if you live too far away.  It's always the first Saturday in October, it always starts at 10:45am, and they always take a short lunch break so you can carry your early purchases to your car and grab a hot dog and a coke at the food truck.  Put it on your calendar now!  Dad and Edie's dog, Harper, was so popular that one lady bought her a hot dog and another bought her a bottled water.  The people who bought the first $100 butterscotch pie drew the line when she wanted to stick her snout in it, though.  Next year look for the bids to go high on Edie's Pound Cake - it's fabulous.  And I'd like to say I'd hope there was a Betty Rose pecan pie on the auction trailer (all items are auctioned off a flatbed trailer set in the shade) but I know I couldn't even afford the opening bid on that one!

Anyway, if you want a new Fall tradition that showcases people who really know what giving the best of your Harvest to your Church is about show up at The Lord's Auction next year.  Email me at angie@thejammiegirl.com if you have any questions.  Angie

Annie and Mazzy Have a New Home!

Beverly's beloved Yorkies, Annie and Mazzy, have a new home.  They will be living in Danville on five acres with a fenced yard an a Yorkie sister to keep them company.  Their new parents are school bus drivers, so they'll have the next couple of weeks to get full-time snuggles.  This is the picture that made the couple fall in love with the girls :)  I know Beverly would be thrilled that they are going to a loving home together, and that they will be pampered nearly as much there as they were with her.  Merry Christmas, and hug your loved ones tight - furry and non-furry!  Angie

A Celebration of Beverly's Life

I wish all of you could have been there for Beverly's memorial service Saturday.  In a way, you all were.  Beverly's pastor, Scott, must have spent the entire week between her death and her funeral reading her blog.  He said that in many ways she'd written her own eulogy with the scriptures she selected each week for her "Saints and Scripture Sundays" posts.  He read comments from readers he'd found on her blog as well as emails readers from around the country had sent to him.

Edie's good friend Scotty made this beautiful arrangement for the altar.  I wish my photography skills were better so that you could see that the arrangement includes not only lilies and roses, but kale, one of Beverly's favorite vegetables to cook with :) And yes, her urn is a covered casserole dish - what could be more appropriate for a food blogger?

These were the pictures we had on display of Bev from childhood through adulthood.  The one in the center is her senior portrait and the black and white ones are from when she was crowned Prom Queen.

 Here's the altar with everything in place, including her picture from the blog, her leather vest from the Harley-Davidson 'Bike Week" in Daytona, and a sign that hung on her front door reading "How can I miss you if you won't go away?"  The church was decorated beautifully for Christmas, and the pews were full of people who loved her.

 Scott had the brilliant idea of creating his own version of "prayer cards" for Beverly.  The backs didn't have prayers on them, though - they had recipes.  There were four different recipes, and once people realized that not everyone had the same recipe there was a bit of a scuffle as women made sure they had one of each.  The recipes included were for Hot Mess Brownies, Hoppin' John Savannah Style, Hot Brown Panini, and Turnip and Potato Soup. David Biddle was mentioned specifically in the Turnip and Potato Soup recipe, and he played and sang two lovely hymns for us with his autoharp, speaking briefly about Beverly in between.  It was heartfelt and beautiful.

After the service it was standing room only downstairs where the ladies of the church had put together a spread of food unlike anything you'll ever experience outside a funeral at a small Southern church.  At the far end of the table you'll see Scoot, the pastor, and his wife.  If you're looking for a church filled with loving people and led by a practical, charming, and devout pastor (and you live somewhere within driving distance of the Fayette/Bourbon County line in Kentucky) check out Old Union Christian Church at 11 a.m. on any Sunday.  I guarantee your soul will be nourished.  It's at 6856 Russell Cave Rd, and you can call (859) 293-6192 if you need directions ;)  Mention you came because of Beverly's blog and you're sure to get some good "Beverly stories" - there are plenty to go around.  I'll be sharing more over on my own blog, The Jammie Girl.  Angie

Saying Goodbye to Beverly

I am so sad to tell you that Beverly passed away Thursday the 6th.  She died peacefully in her sleep.  I was blessed to be able to spend the last few days of her life with her, and for most of that time she was coherent and was her usual funny, irreverent self.  She enjoyed hearing the blog comments and emails I read to her.

I gathered a few mementos I found in the house while looking for things that were important to Beverly near the end, including her baton from when she was a majorette (she was also Prom Queen) and a motorcycle vest from the Daytona Beach Harley-Davidson Bikers' club to which she belonged.  A patch on the front reads "I'm perfect just the way I am."

When we met with Beverly's pastor, Scott, in preparation for his composition of her eulogy we laughed and cried and told "Beverly stories" for two hours.  My favorite story, though, was Scott's.  He said that when he told his daughter of Beverly's passing a deeply spiritual women (but, obviously, one who had never met Beverly) was standing nearby and said, "Now she's singing with the angels."  Scott's quick response was, "No, she's probably having a cigarette and telling God what she's cooking for supper."  That is Beverly in a nutshell.

Thank you all so much for your comments, your emails, your thoughts and prayers.  We have all lost someone special, whether we knew her through her blog or "in real life" as we bloggers say.  Every time you cook one of Beverly's recipes think of her and smile.  She'd like that.  Special thanks go to Joyce at October Farm, who I know grieves for Beverly with her whole heart.

For those of you who live near Lexington, Kentucky and would like to attend her memorial service here are the details:

Saturday, December 15th

Old Union Christian Church

6856 Russell Cave Rd.

Lexington, KY 40511

Visitation 2:30 to 4:00 p.m.

Memorial service at 4:00 p.m.

Supper to follow in the church basement

If you need directions or have something special about Beverly you'd like Scott to include in her eulogy he can be reached at OldUnion@earthlink.net.  And if you do come it's likely you'll get to meet David Biddle, who grew nearly all the vegetables Beverly cooked with.  Rumor has it David may even sing.  You'll probably also meet Betty Rose and Louise Charles.  And you will certainly eat a delicious meal, because the ladies of Old Union will be pulling out all the stops and making their best dishes for Beverly, as is only right and proper.  The food for her funeral was one of the few details Beverly was willing to discuss - a food blogger to the end!

A memorial fund has been established in Beverly's honor through Traditional Bank in Paris.  In lieu of flowers, contributions can be made to the fund with checks being made payable to Larry Swetnam with "Beverly's Memorial Fund" on the subject line or on a note enclosed with the donation.  Their address is 3333 Lexington Rd., Paris, KY 40362. Please mark the envelope "ATTN: Cecilia".  And thank you, Cecilia, for helping us set this up for Beverly when we were too overwhelmed to think clearly.  ~Angie

Beverly is at home with Hospice.

Beverly has been home for a few days under Hospice care.  She decided against a feeding tube, and for a hospital bed.  Either my Dad or his wife, Edie, have been with her constantly since she came home.  As soon as I'm done with a test of my own I couldn't reschedule tomorrow morning I'm heading to Lexington, and I'll pass along all your wonderful comments if Edie hasn't already read them to her.

I'll also pass along all the hugs.  She's taking pain medicine around the clock to stay comfortable and is sleeping much of the time, but when she's awake she's her usual self :)

Thank you all again for all your thoughts and prayers.  Hug someone you love today and tell them how much they mean to you in case you don't have the opportunity tomorrow.  Angie

The Latest From The Back Porch

Beverly is still in the hospital, so she asked me to fill you all in.  There's no more chemo planned for the immediate future, and no PEG tube, either.  Her hospitalist, oncologist, and palliative care doctor are working together to improve her nutritional status and make her more comfortable so that she can come home to these two adorable pups:

Thanksgiving day, after visiting Beverly, we took Annie and Mazzie down to their Mama's house for a short visit and a photo shoot.  They weren't particularly cooperative, but at least you can see how adorable they are!  Hopefully this is the view Beverly will soon be seeing as she heads home:

She is exhausted, and has asked to limit her hospital visitors to family only for right now, and her immunosupressed status keeps her from receiving flowers, but she has loved the cards so many of you have sent, and the blog comments I have passed along.  Please keep her in your thoughts and prayers.  Angie

An Update From the Back Porch

So do not fear, for I am with you;
    do not be dismayed, for I am your God.
I will strengthen you and help you;
    I will uphold you with my righteous right hand.

~Isaiah 41:10

This is Angie, Beverly’s niece, posted on her behalf.  I know many of her faithful followers have been wondering why they haven’t seen any new recipes for a while.

Beverly is quite ill.  She has non-small-cell lung cancer, which is treatable, but not curable.  She is exhausted, and the road ahead is hard.  Please keep her in your thoughts and prayers.

She has touched the lives of many, and if you’d like to leave her a comment wishing her well we’ll make sure she gets all your messages.  Hopefully she’ll be strong enough soon to be posting on her own, but until then, think of her when you prepare one of her recipes, and say a little prayer.

White Turnip Soup With Rice

This is a wonderful soup that I found in one of the books Joyce sent, Italian Soup Cook Book.  I made a few changes because of available ingredients.  Nothing major.  And as I've mentioned before the turnips are marvelous this year.

I need to mention I may be missing in action for a few days.  There is lots to do before our church auction on Saturday. 

servings 6-8
print recipe

3 large white turnips, peeled and cut into 1/2-inch dice (about 4 cups
2 tablespoons unsalted butter
2 ounce pancetta or bacon, finely chopped
1 large onion, cut into 1/2-inch dice
1 small red bell pepper, stemmed, seeded and cut into 1/2-inch dice
8 cups basic homemade beef broth or canned low-sodium beef broth
Freshly ground black pepper to taste
Salt (optional)
1 1/4 cups rice, preferably Arborio
1/4 cup finely chopped fresh flat-leaf parsley
3/4 cup freshly grated Parmigiano-Reggiano cheese

1.  Cook the turnips in a large saucepan in salted boiling water to cover just until tender, about 10 minutes.  Drain and set aside.

2.  Melt the butter in a large skillet over low heat.  Add the turnips and cook, stirring occasionally, until softened, 6 to 7 minutes.  Remove from the heat and set aside.

3.  Saute the pancetta in a large soup pot over medium heat until lightly browned, about 5 minutes.  Add the onion and bell pepper and cook until the vegetables soften, about 5 minutes.  Add the broth and black pepper.  Taste and season with salt, if needed.  Increase the heat to high and bring to a boil.

4.  Add the rice and reduce the heat to a very slow but steady simmer.  Cover and cook until the rice is al dente, about 15 minutes.  Stir in the turnips and parsley and remove from the heat.  Lade the soup into warmed bowls and serve, passing the grated cheese alongside. 

Pumpkin Pancakes

What is it about fall and cooler weather that makes me think of pancakes?  These are sooo much better than regular pancakes, thicker and denser, and lighter on the spicing to highlight the pumpkin flavor.  You can use any winter squash to make these.  It really is fine to have pancakes for supper. 

Serves 4 or more
print recipe

1 3/4 cups unbleached all-purpose flour
3 tablespoons packed light brown sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 large eggs
1 1/2 cups buttermilk
1/2 teaspoon pure vanilla extract
one 15-ounce can pumpkin puree
Vegetable oil for frying
Unsalted butter, softened
Sorghum syrup or real maple syrup, warmed

Mix the dry ingredients together in a large bowl.

In a medium bowl, whisk the eggs with the buttermilk and vanilla until frothy.  Whisk in the pumpkin until combined.  Pour this mixture into the dry ingredients and mix until combined, with a few streaks remaining.  The batter will be fairly thick.  Add tablespoons of water as necessary to make it spoonable but short of runny.

Warm a griddle or large heavy skillet over medium heat.  Pour a thin film of oil onto the griddle.  Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss.  A generous 1/4 cup of batter will make a 4-inch pancake.  Make as many cakes as you can fit without crowding.

Cook the pancakes until their top surface is pocked with little bubbles but before all the bubbles pop, 1 1/2 to 2 minutes.  This batter forms fewer bubbles than many pancakes, so also watch for the edges to look just a bit firm and dry before turning.  Flip the pancakes and cook until the second side is golden brown, 1 1/2 to 2 minutes longer.  Repeat with the remaining batter, adding a bit more oil to the griddle as needed.

Serve immediately with butter and syrup.

Sausage-Apple Loaf

Like it or not, it is October.  Fall is just time for real comfort food.  Canning and freezing are basically finished, now it's time for soups and stews and anything else that'swarm and soothing.Like this wonderful breakfast meatloaf.  I use Jimmy Dean Sage (1 pound), and Jimmy Dean Hot (1/2 pound).  The important thing is that it have sage and a little heat.  You will love this I promise.  Any leftovers can be reheated and served the next day on a big fluffy biscuit.

Serves 6
print recipe

1 tablespoon unsalted butter
1 small onion, minced
2 tablespoons real maple syrup, divided
1 1/2 pounds well-seasoned bulk breakfast sausage
1 cup grated apple
2/3 cup dried bread crumbs
2 large eggs, lightly beaten
1/4 cup milk
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt (optional)
1/8 teaspoon cayenne pepper (optional)

Preheat oven to 350 degrees F.

Warm the butter in a small skillet over medium heat.  Add the onion and saute' until very soft, about 5 minutes.  Scrape the onion into a large mixing bowl and let it cool briefly.  Add 1 tablespoon of the maple syrup and the remaining ingredients.  Mix well.

Pack the mixture into a loaf pan, mounding it a bit in the center.  Brush the remaining maple syrup over it.

Bake until the loaf is well browned with an internal temperature of 165 F to 170 F.  at the center, about 1 hour.  Pour off the accumulated grease and let the loaf sit for about 10 minutes before cutting into slices and serving.

Saint and Scriptures Sunday

Normally I choose a mediation from one I've enjoyed during the week.  Not so today.  This is one that I needed to read and meditate on, because I haven't really enjoyed some of the people in my life this week.  Nor did I feel loving and attentive.

When people bother you in any way, it is because their souls are trying it get your divine attention and your blessing. - Catherine Ponder

We are in constant communication with one another and with God in the spiritual realm.  No matter how singular our particular course may appear, our path is running parallel to many paths.  And all paths will intersect when the need is present.  The point of intersection is the moment when another should seeks our attention.  We can be attentive and loving to the people seeking our attention.  Their growth and ours is at stake.

We can be grateful for our involvement with other lives.  We can be mindful that our particular blessing is like no one else's and that we all need input from the many significant persons in our lives.  There is no insignificant encounter in our passage through life.  Each juncture with someone else is part of the destiny of both participants.

I will look carefully and lovingly at the people around me today and bless them, one and all.   They are in my life because they need to be.  I, likewise, need them. 

AMANA HOPPELPOPPEL

Don't you love saying the name of this dish!  Of Germany heritage this hearty, chunky hodgepodge is perfect for weekend breakfast or brunch.  This reminds me so much of a dish my grandfather made when I was a child.  He made his with sausage.  More about that at the bottom of the post.

Serves 4
print recipe
adapted from A Real American Breakfast

4 large eggs
2 tablespoons milk
1 to 2 tablespoons minced fresh parsley
Salt and freshly ground black pepper
4 to 6 slices bacon, cut into 1-inch pieces
1 medium to large onion, cut into large dice
3/4 pound small waxy red potatoes, boiled until tender, then cut into 1/4-inch slices

Crack the eggs into a bowl and add the milk, parsley, salt, and pepper.  Whisk just long enough to combine; you should still see large bubbles.  Set aside.

Fry the bacon until brown and crisp in an 8-10-inch skillet.  Remove the bacon with a slotted spoon and reserve it.  Add the onion and saute' until soft but not brown, about 5 minutes.  Add the potatoes and continue cooking until they are golden with some brown edges.  Stir in the bacon, then pour in the egg mixture.  With a spatula, turn the mixture over a couple of times to combine, scraping up from the bottom, then pat the mixture back down into a thick layer.  Cover and reduce the heat to low, and cook for 5 to 7 minutes or until the eggs are lightly set but still very moist.  Don't overcook.  Spoon out and serve immediately.

Amana Hoppelpoppel with German Sausage:   Substitute cooked bratwurst or other wurst for the bacon.  Start with 4 to 6 ounces sausage sliced into very thin half-moons, friend to crisp the edges.  Depending on the sausage's fat content, you may need to use a tablespoon of oil or butter for the frying.  You want enough fat left in the skillet to saute' the onion and flavor the eggs. 

Tabasco Cottage Potatoes From the Oven

With all the beautiful Yukon Gold potatoes I'm getting from David's garden, I'm making potatoes for every meal.  We have all made cottage potatoes, but I love this recipe because it can be made ahead, perfect for Saturday morning breakfast, and it comes from the oven, not fried. 

Serves 4 as a main dish or 6 as a side dish
print recipe

2 pounds Yukon Gold, russet, or other baking potatoes, unpeeled, cut into neat 3/4-inch cubes
Salt to taste
6 tablespoons unsalted butter
1 large onion, diced
2/3 cup diced green bell pepper
2/3 cup diced, red, yellow, or orange bell pepper
1/2 teaspoon Tabasco or other hot pepper sauce, or more to taste
1 tablespoon paprika
1 1/2 teaspoon seasoned salt, use your homemade or favorite store bought
1 teaspoon freshly ground black pepper
1 to 1 1/2 cups grated Monterey Jack or Cheddar cheese or a combination, optional

Bring the potatoes to a boil in a pan of well-salted water and boil until just tender, 4 to 6 minutes.  Don't overcook!

Warm the butter in a 10-inch ovenproof skillet over medium heat.  Stir in the onion and bell peppers and saute' until just beginning to soften, about 2 minutes.  Stir in the Tabasco, paprika, seasoned salt, and pepper and remove from the heat.  Mix in the potato chunks, coating them well.  Proceed with the baking if you wish or, to allow a fuller blending of flavors, cool briefly, cover, and refrigerate overnight.

If refrigerated, uncover the potatoes and let them stand at room temperature while the oven preheats to 375 degrees F.  Bake the potatoes for 25 to 30 minutes, until richly brown and crunchy in spots.  If you are adding the cheese, scatter it over the top, then return the skillet to the oven for 1 minute.  Serve hot.

Sweet Potato Home Fries

Who doesn't love home fries!  But, in my opinion sweet potato home fries are just the ultimate.  If you don't have leftover sweet potatoes or frozen, you can make equally good from scratch.  Starting with raw potatoes means a longer cooking time, but they require little more than an occasional stir.  The instructions below are for raw.  Adjust your cooking time if using leftover or frozen.

Serves 2 generously as a mail dish
4 as a side dish
print recipe

2 tablespoons unsalted butter
1 1/2 to 2 pounds peeled sweet potatoes, cut into 3/4-inch cubes
Salt and fresh ground black pepper to taste
1/4 cup diced onion
1/2 cup diced green bell pepper
1/2 teaspoon dried rosemary just before serving
Minced chives or parsley, for garnish

Warm the butter in a 10to 12-inch cast-iron skillet over medium-low heat.  Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet.  Cook for 20 minutes, during which you should hear only a faint cooking sound.

Uncover the potatoes and cook for 30 minute longer, turning them at 10-minute intervals and patting them back down.  When you turn them the first time, stir in the onion and bell pepper.  As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.

Cook the potatoes for about 20 minutes longer, turning them at 5-minutes intervals.   During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper and the rosemary.  The home fries are ready when the potatoes cubes are richly browned and clearly crisp with tender, melting centers.  Plate them immediately, scatter with chives or parsley and serve

Hillbilly Smoothie

Most folks would call this Buttermilk with Crumblin's, but I think Hillbilly Smoothie adds a little something to it.  This had to be one of my dads favorite things.  I can still see him sitting at the kitchen table eating this.  You can have this for breakfast, dinner, snack or supper.   For supper you might want to add fried green tomatoes, and for breakfast a nice slice of cantaloupe.  Don't turn your nose up at this until you try it.  Wonderful!

Serves one
I don't think you need a printed recipe

About 1 1/2 cups ice cold buttermilk in a well chilled tumbler
1 fist size square of cornbread, preferably buttermilk cornbread

Pour the buttermilk into an oversize tumbler.  Crumble the corn bread into the glass and stir with a long-handled iced-tea spoon.  Sip, spoon, and swoon.

Butternut Squash Soup

When Edie was here a few days ago she was talking about butternut squash soup and I knew I had a recipe that I really liked but couldn't find it.  Well in my amazing orderly filing system here it is.  I think this might be an old Southern Living recipe, but I do make some chances.  The one below is the original recipe.

I use fresh squash that has been peeled, cubed, and roasted until tender and I use homemade chicken broth.

8 servings
print recipe

6 bacon slices
1 large onion, chopped
2 celery ribs, chopped
1 Granny Smith apple, peeled and finely chopped
2 garlic cloves, chopped
4 (12-ounce) packages frozen butternut squash, thawed (or 3 1//2 pounds peeled, cubed and roasted fresh)
1 (32-ounce) container low-sodium fat-free chicken broth (or homemade chicken broth)
1/4 cup whipping cream
2 to 3 tablespoons fresh lime juice
1 1/2 tablespoons honey
2 teaspoons salt (I use 1)
1 teaspoon ground black pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg (I used fresh grated)
1/8 teaspoon ground red pepper
Garnishes:  sour cream, fresh thyme sprigs

1.  Cook bacon slices in a Dutch oven until crisp.  Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven.  Crumble bacon.

2/  Saute' onion and carrots in hot drippings in Dutch oven over medium-high heat 5 minutes or until onion is tender.  Add celery and apple, and saute 5 minutes.  Add garlic, and saute' 30 seconds.  Add butternut squash and chicken broth.  Bring to a boil; reduce heat, and simmer 20 minutes or until carrots are tender.

3.   Process squash mixture, in batches, in a blender or food processor until smooth.  Return to Dutch oven.  Add whipping cream and next 7 ingredients.  Simmer 10 to 15 minutes or until thickened.  Top each serving with bacon.  Garnish if you wish.

Saint and Scripture Sunday

Every time I read this meditation I think of my niece Angie. She has had so many changes in her life over the past few years. Dealing with constant pain, two surgeries, loss of job, children in college, a new teenager, constant battles with the insurance companies. Her ability to deal with all this simply shows me her strong faith.

The universal human yearning (is) for something permanent, enduring, without shadow of change. - Willa Cather

The spector of change builds dread in most of us. We fear the effects on our personal lives. We lack faith that the impending change will benefit us. Only time can assure us of that. And it will, just as every change we've survived up to now has done.

Changes are gifts, really. They come as hallmarks to our present attainments. They signify successful growth. And they announce our readiness for more growth. How we struggle to understand this, and how quickly we forget it once we have adapted to the change. The struggle is then repeated the next time change visits us.

We long for permanence, believing it guarantees security, not realizing the only real security available to us comes with our trust in God, from whom all change comes as a blessing on the growth we've attained. If we were to experience total lack of change, we'd find death. Life is challenge, continued change, always endurable and growth-enhancing. We can reflect on what's gone before, and trust that which faces us now.

Change means I am progressing, on course.

Easy Brunswick Stew

It has been down right cold here in the mornings.  I guess fall really is here.  Perfect weather for soups and stews.  I make vegetable soup on Saturday and my soon to be sister-in-law made Brunswick Stew.  This is not Edie's recipe, because I couldn't find it, but I have used this old Southern Livings recipe lots.  I've made it with pork or chicken or a combination of the two.  It's always good. 

If you are really in a hurry stop by your local supermarket or barbecue place for shredded pork or chicken.  I use the vegetables I have frozen from the garden, yes even the potatoes.

5 quarts
print recipe

3 pounds shredded cooked pork or chicken
4 cups frozen cubed hash browns
3 (14 1/2-ounce) cans diced tomatoes with garlic and onion, undrained
1 (14 1/2-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can cream style corn
2 cups frozen lima beans
1/2 cup good barbecue sauce
1 tablespoon hot sauce
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper

Stir together shredded pork/chicken, 4 cups water, hash browns, and remaining ingredients in a 6-quart stockpot.  Bring stew to a boil; cover, reduce heat, and simmer, stirring often, 45 minutes. 

Like most soups and stews this is better made ahead.

Turnip and Potato Soup

David phoned yesterday morning to let me know he had fresh dug Yukon Gold potatoes.  I had a few zillion other errands before I got to him, but when I did he also had fresh pulled turnips.  Turnips are one of those things I can just peel and eat, no cooking necessary.  I found this recipe in one of the cook books Joyce sent.  It is basically a French vegetable cook book with fabulous simple recipes, Vegetables of the Earth.  This is what was for supper last night.  You will love it!  This exemplifies French family cooking at its best.

I think it serves 2 or 3, but I ate it all
print recipe

Over very low heat, cook a sliced leek (white part only) in a little butter.  Add a quarter pound of turnips, peeled and sliced thin, and 1 1/4 cups of peeled, cubed potatoes.  Stir with a wooden spoon and add cold water or chicken stock.  Add salt and bring to the boil.  Cook until the potatoes begin to fall apart.  Puree in a blender or food processor.  Bring some milk to the boil with a good chunk of butter and add this to the soup.   Return to the boil; turn off the heat as soon as it boils, season with a pinch of freshly grated nutmeg, and serve.

Baked Apples and Sausage

Apple, apples everywhere. I spent last Saturday canning the most wonderful applesauce. Ten varieties of apples, no sugar. Of course I had apples leftover, I planned it that way. I still had apple cake to make and these wonderful stuffed apples.

I found this recipe at www.almanac.com - The Old Farmer's Almanac. So easy and delicious. Sausage and apples, how fall can we get.

6 servings
print recipe

1 pound bulk sausage ( I used Jimmy Dean Sage, but anything you like)
6 tart apples (Granny Smith because that's what I had, or other baking apple)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon grated lemon rind

Brown the sausage in a skillet, drain if necessary. Wash the apples and cut off the tops. Remove the cores and hollow out the apples, leaving just a 1/2-inch thickness. Chop the removed apple flesh and mix with the browned sausage, brown sugar, cinnamon, and lemon rind. Fill the apples with the mixture, place into a baking dish, cover, and bake at 37 degrees F until tender, about 40 minutes.