Lovina and her family are celebrating two birthdays

We are in the middle of canning season. Yesterday we canned 16 pints of sweet and sour dill pickles. Now I still want to make dill spears. I will use the rest of my cucumbers to can some for my daughter Loretta. That way, she’ll have pickles every time it’s her turn to hold church services. I’m out of dill, so we’ll ask the neighbors if anyone has any more. The recipe calls for two heads of dill per litre, which takes quite a bit. I use Palace King cucumbers to make my pickles. They are a firm cucumber and make great crispy canned pickles.

Next on the agenda is making V-8 juice. My tomato plants are loaded and need to be picked.

Her son Joseph, 20, left this week. He works in Traverse City, Michigan. They never do this, but someone wanted a pole barn built by their crew, so they decided to travel for four hours and stay in a motel while they did the job. Joseph called home, and it looks like they’re ready to finish today. They will make a few visits before returning home on Friday.

It seems empty without Joseph here at night. He does so many errands for me after work on weekdays. He helped me water the flowers on the porch because he knows I’m bad at watering them. The flowers need water, which shows that I depend on it.

Granddaughters Abigail and Kaitlyn enjoy going to school. Granddaughter Jennifer came here with her daughter Verena yesterday and said she wanted to go to school too. She said Kaitlyn brings books from school.

We attended Kaitlyn’s birthday party. We met his grandparents and a few aunts/uncles on his mother’s side. We also met other members of Ervin’s family. Kaitlyn was so excited to have everyone there for her. Her daughter Verena filled a piñata with small toys and candies for the children. They had fun hitting the piñata until it broke.

Before leaving, my husband Joe grilled chicken to take away for supper. Also on the menu was tater tot casserole, corn chip salad, peaches, watermelon, mocha pudding, cake and ice cream.

Monday, August 22 was my sister Verena’s 56th birthday. We brought him supper. Her son Benjamin mowed her grass for her. A good number of people from the church left treats for her. She doesn’t have a garden, so fresh fruits and vegetables are good for her. Someone also had a nicely decorated cake with other things dropped off at her house. Dustin, Loretta and baby Denzel also joined us for dinner with her; his daughter Verena too.

Alvin and his niece Leanna’s wedding day was a beautiful day! My sisters, me and one of Alvin’s aunts made a lot of gravy for the meals. The menu was grilled chicken, mashed potatoes, gravy, dressing, green beans topped with bacon bits and cheese sauce (corn was served instead for the evening meal) , a salad of lettuce with chicken, homemade bread, butter and strawberry jam, a mix of fresh fruits, mocha pudding, pecans, peaches and white chocolate pies. The wedding cake was served in the evening.

I met quite a few readers, which always encourages me. It is interesting for me to meet them. And of course, it was nice to see the family again. We wish Alvin and Leanna a long and happy married life together.

We now have an invitation for another niece Rosemary and Josiah. They set their wedding day for October 1. It would be Loretta and Dustin’s daughter’s first birthday. Also, another invitation we have that I really hope we can attend is Elmer and Wilma’s wedding. Elmer is cousin Susan’s son, and this wedding would take place in Monroe, Indiana. This wedding will take place on September 2.

I will share the pickle recipe. God protects you!

Sweet and Sour Dill Pickles

Sliced ​​cucumbers (I cut them into slices about 1/4 inch or a little thicker)

2 cups vinegar (I use white)

3 cups of sugar

2 cups of water

2 tablespoons of salt

4 garlic cloves (per liter)

2 heads of dill (per litre)

pinch of alum (per litre)

Put sliced ​​cucumbers, dill heads, garlic cloves and alum in jars. Heat vinegar, sugar, water and salt until sugar is dissolved and pour over pickles. Repeat this step until all the pickles are covered. Process in a pot with boiling water. Check your county office or the National Center for Home Food Preservation website for the current recommended canning time.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her latest cookbook, Amish Family Recipes, is available wherever books are sold. Readers may 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 [email protected] and your message will be forwarded to them for reading. She does not personally respond to emails.

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