Sunday, October 22, 2017
 

Archive for August, 2004

Home Made Peace

Create peace in your home. First by keeping the demonic imaginations out of our mind. And replace the devil’s thoughts with God’s thoughts, and keep ’em there, in your mind.

Then start your homemaking. I used to cook and bake in the mornings. This way I had the supper family meal on its way, and if any big interruption in my day came then I didn’t feel so worried about supper. I always homeschooled in the mornings, but we did some chores before school, as to keep the home restful for Papa. Our home had to be picked up and top cleaned before we started school. Sometimes, our family meal was at noon, so I would get that about half done before I started school at 7:30 am.

Husband has to be first no matter what else happens at home. If you put the husband first, as you would Jesus, then the Lord is put in control of the home. Peace comes as the wise woman builds an orderly home. I have seen homeschooling moms think that the husband is Mama’s helper. No way — this is not going to work. You have to put your husband first in all that you do. In the mornings, if Jim had to work later in the day, he would do his bill paying and organize his checks. Or he had errands to run for the family. A husband has his own agenda and can’t be expected to fit in with Mama’s plans at home.

No matter what we do, we have to have an orderly home so that the husband can do what he needs to do as head of the home. Even with my writing, I have to fit it in so as to not interrupt my husband. I want to say to Jim, “Honey, don’t ya know, I got a 100 or so readers that are waiting to read my writing?” But, ya know, Jim ain’t Mama’s helper. So I fit it in when I can. And this is the anointing on my wiritng, that I obey my husband and honor him as I would Jesus. You wouldn’t want all of me … just the anointed part … and this part is the part that is overshadowed by my husband.

And this makes a peaceful home. The scriptures tell my husband, “Give not thy strength to women nor thy ways to which destroy Kings.” I have whispered this in Jim’s ears often as I have hugged him “Good-Bye” before he has gone to work. A lot of times, it was to my own hurt. But I must give up my will and surrender to my place as keeper at home and helper to Jim.

No, the world will think we wives are crazy … so what? They don’t love God or want to build a temple for His glory. I am in my house busy and the neighbor women run all day. I am not going to go out and run with them. I am a woman of strength and dignity. I look well to the ways of our household and I don’t eat the bread of idleness, and the heart of my husband safely trusts in me. Papa and I live in peace and rest most of the time … we live in a happy contentment.

But a woman who is always screamin’ and belly achin’ about she didn’t get this and that, and she wants this and that, and on and on and on? That is a living hell for a man to live in a home like that. And the children end up with all kinds of maladies. But a peaceful, obedient mother makes a happy home and leads her family to heaven. When things go wrong, she is quiet and she prays and seeks the Lord, and she listens to her husband, and he leads her. She serves her husband, not as a man pleaser, but as a God pleaser. She obeys God with a singleness of eye.

Home Cooking

Oh, I am so excited and happy today. I get a day to study, write and cook. I asked Jim this morning before he went to work to please pray for me. I said, “Oh, Papa, I long to be private today. Please pray that no one will interrupt me. I long to study my old Homemaking books and my Bible.” And Papa could read my desperate heart and promised to pray for me.

I have my ketchup brewing in my crock pot. I just made a delicious yeast cinnamon bread. Last night for supper, I made this pepperoni and cheese bread. It was so delicious! For lunch, I will have a slice of this with some of my garden tomatoes and some cottage cheese.

To make the pepperoni bread, I did it like this. I just rolled out my bread dough very thin. Then I put these big slices of paper thin pepperoni on it, and white cheese and cheddar. Then I rolled it up and made it into a loaf. On the crust, I put butter and I stuck a couple pieces of onion on the top of the loaf. On this, I sprinkled coarsely ground black pepper and parmesan cheese and some butter. And it is delicious … we had some last night. Papa loved it.

I am drinking a glass of iced tea with fresh peppermint in it and I am ridin’ high. Oh, yeah!!!

Yesterday, I talked to Mary L who is 75 and my long time mentor. She knows me and knows my heart. Ya know, a lot of times, I say that I don’t really write my heart. Well, Mary says, “Connie, you need to write a Back to the Land booklet of some kind.” Well, I probably never will get to it. But that is who I am, really. One thing I try to get across in my writing is spiritual housewifery. Another is how to live at home and how to understand the cultures in the air and what they can make, and fermentation.

We housewives can live at home and learn to cook. See, I am not into recipes. I don’t use storebought yeast to make my wine. I get it from grape leaves and the seeds, and if I were to run out of bread yeast, I would take 2 cups of my wine and make bread with it. It’s the yeast that causes the bubbles. Now, in the old days, they called bread that wasn’t made with baking soda or powder fermented bread. Fermentation is nothing to be afraid of. Beer batter biscuits is made of the same yeast that you buy from the store. Sour dough bread is made from a bit of yeast that you can get to grow in your house.

You don’t have to buy yeast from the store. You can let your orange juice set out on the table in hot weather and end up with a fermented juice, and you could make a loaf of bread with it. I have a brew in my kitchen right now that is potato water and hops and some store bought yeast. Now, if I was gonna start a liquor cabinet –which I won’t — this would be the start of vodka. But I am making some everlasting yeast. The old timers called this spook yeast. It’s just potato water and salt yeast and sugar and I put in hops. (You don’t need the hops.) But when I go to make bread, I will use about a cup of this and then add some cooking water, or whatever, back to it to feed it, and then my yeast will grow … it’s like sour dough but it isn’t.

Vinegar is a fruit and water mixture that started out as wine, and the vinegar yeast came on it and it and it turned to vinegar. Now, I make a home cure that is fermented black tea … Kumbacha tea. It has this jelly like film on the top and this is called a mother of vinegar. You take that off and lay it on some fermented juice and it will turn to vinegar. But the old time mothers made all of their own vinegar, and it started out as wine. Apple cider, when aged, will turn into hard cider or an apple wine and then, if left alone in a warm place, it will turn to vinegar. You can hurry this stage up if you use the mother of vinegar on it. The mothers in the old times used barrels of vinegar for pickling and for cleaning.

Welcome to the world of fermentation.

Ya know, the Amish Friendship bread is made from straight up alcohol. Anytime you mix yeast and sugar together and let it set — then, Darlin’, you end up with alcohol, a wine. You can make wine out of anything. But that’s how ya make alcohol is with yeast and sugar, and ya let it set in a warm place and it ferments. Remember, you don’t add any leavening to the friendship bread; you just divide it with your friends. Well, the stuff keeps on bubbling because originally, it started with a yeast and, as it sits, it grabs the live yeast out of the air and it multiplies slowly.

You do have to have fresh fruit to make wine or vinegar because store bought has stuff on it that makes the fruit stop aging and making cultures and yeasts. And you need live yeast to work with. But if a housewife is on the ball, she wouldn’t need any store bought yeast to make bread or wine or vinegar. I mean, you can make dandelion wine that is good for arthritis. And vinegar is well known for medicine for the body. That is very fermented stuff.

Now, cottage cheese is a fermented milk and to make about any kind of cheese you start out by making cottage cheese first. Yogurt is another culture than cottage cheese. You can make tons of yogurt from a container of yogurt that has the enzymes you need. But in your home, you can cause the yogurt culures to grow. The different cultures and yeasts in your home will attract the store bought yeasts and cultures that you bring in your home.

That’s how ya make buttermilk, too. You buy storebought buttermilk and then, after you use some, keep refilling it with fresh milk or even instant milk and leave it in a warm place overnight. The cultures in your home will be atracted to the cultures in the store bought buttermilk and it will make more buttermilk out of plain milk. You should only have to buy buttermilk once in your life if ya use it daily. And for some of you with the big families, you may use it a lot, like to make buttermilk cakes and biscuits and pancakes. And I have made bread with buttermilk before.

So I guess what I am trying to say here is that we can cook out of our homes as the mothers did in the old days. This is what makes our food so unique and so homemade and the works of our own hands.

See, for part of the time after Jim got saved, we lived on just his minimum wage job so I had to really go for it in the kitchen. I had to really cook from scratch and pray for what I needed. I put myself in that place of obedience and God had to answer me and help me. I mean, we had 6 children and little money … something had to give … and the Lord let me understand how to make most of what I needed.

If you obey God no matter what, then He will rescue you, as He knows He has to. He leads you in the paths of righteousness and when He knows you are out on a limb, as I often was, then He rescues you, as His own name is on the line. He don’t want anyone sayin’ “Well Connie followed the Lord and He let her down.” The Lord had to give me supernatural understanding and knowledge at times just to get a meal on the table. And, heck, I didn’t have any money to take my children to the doctor, short of an emergency, so the Lord would show me how to be a nurse to them at home. I learned to trust in God. And some of you that are believin’ God for the size of your family? Hey, don’t worry, the Lord will meet your needs according to His riches in glory.

With wisdom the house is built and with understanding it is established. And with knowledge it is filled. Get the knowledge you need so that you can live at home and only go to the store for supplies.

Learn to make your own homemade soups and stews and gravy. And use one meal to evolve into the next one.

Learn the rhythm of your own home. Don’t get into the rhythm of “What’s on sale at the grocery store?” (I mean, unless it fits into your own home schedule.) Pay attention to Your Own Kitchen and what’s goin’ on there.

Learn to make good soup stocks and use them for gravies and stews and soups. Then freeze or can your soup stock. JillR used to take her beef bones and simmer them all day with vegetables. Then she would can it.

When your husband gives you the grocery money don’t buy any junk. Let other family members buy the junk. Like if your husband wants some soda pop, or whatever, surely he will go buy it. I mean, if he requests it, then buy it, by all means. But try to just buy what you need to cook and clean with. Just buy stuff to make things with. Forget the mixes, etc. I do use the gravy mixes at Aldies — 3 for a buck — and when I make soups and stew, I will throw in one mix for a whole pot of soup. It makes the soup the right color. But you could make your own soup stock and add a gravy mix and then can a few quarts of it or freeze it.

For dog food, I used to make up oatmeal every day for my dog and her puppies until we found good homes for them. I would throw in left over soup or a bit of meat. But even for just the mother dog, after her puppies were gone, I made oatmeal for her almost every day. We couldn’t afford dog food. But I got oatmeal on sale. And she was a big dog.

I couldn’t afford to go to the store and I just made what I needed at home.

Hand-Made Homes

I don’t know about you, but I am staying in my homemaking. I am keeping my mind on canning and cooking and preparing my home for winter. We as homemakers need to choose our battles, and I choose the works of my hands and the battles to get the food I need for winter and store it. I choose the work of homemaking. I choose to mind my business here with Papa. And the Bible says in Deuteronomy 28 that if I am obedient, I will be blessed.

The Lord has called us to be obedient in the area of keepers at home. As we tend our gardens and work with our hands to make a home — I think this takes us to the inner court. See, we battle to enter our rest as homemakers. We battle worry and fears to come into our rest. Our homemaking is the fruit of our battles that have been won. All summer, I battled fears and worry over my kids. Now they are at peace and I am, too, so I can come to the inner court of my temple. I can hide away in my secret garden. I can build my house up and make a place to honor the Lord.

The meek and quiet spirit is the spirit that is submitted to our husbands … it is the spirit that is at peace. If you are fearful and upset, it is because you don’t have a meek and quiet spirit. You are not submitted to your husband or to the Lord. We cannot cook and can or keep house if we are so worried and upset and looking out the window like antsy cats on hot tin roofs. No, we must give our burdens to the Lord. We must seek peace and ensue it. If we have food and covering, we must be content. A Mother who is content and peaceful can make a home.

We must keep our minds on the work of the Lord set before us. Every wise woman builds up her home and the foolish tear it down with their hands. We must not be busy bodies running from house to house tattling and speaking things we shudnt speak. No, our lives must be at home. Our lives must center around “Our Home” … “Our Own Business.” Yes, at times God may call us out to do something for someone but, generally, our work is at home — on the homestead. A homestead just means the place where you have your home. Ours is called “the Hultquist Homestead.” But we shouldn’t want to run off the area God has called us to tend. I live in the city but I have a big back yard, so this is my little farm. This is my working farm, and I am glad to be here.

Satan wants to interrupt my peace and yours but let’s not let him … let’s just stay out of his way.

Let’s humble ourselves under the mighty hand of God.

Let’s take that lower door that you must bow before you enter.

Let’s put on our coverings of spiritual housewifery.

Let’s put on our capes of humility and shod our feet with the gospel of peace.

Let’s say with our mouths and confess to the world, “My husband is my priest and I submit to him. His heart safely trusts in me and he has no need of spoil. (Spoil meaning drugs or alcohol or other women, or whatever.)

We are to satisfy our husbands in every way we know how. The Lord isn’t out there lookin’ for a woman with all the answers to every theological question. He longs to see Mother at home who lives in peace with her children. She is wise and obedient and dutiful and quiet. Her hands are busy; her mind is stayed upon God.

God is calling His daughters to come to Him. Are you His daughter … the King’s Daughter? Are you all glorious within, or are you full of fear and worry and unable to get your kitchens ready for the winter? Are you a love slave or a slave to fear and worry?

Check your inward adornment of the Spirt … is it meek and quiet?

Choose your battles … will it be your own business or the business of the neighbors or someone else?

Ketchup

My ketchup recipe is so fun to make, and I can’t wait to do it myself. We are waiting for our tomatoes to turn red.

You take, like, 8 pounds of tomatoes and a few onions and peppers, clean them up, cut the seeds out of the peppers. But just core the tomatoes and you can keep the skins on. Then have 3 cups of white vinegar ready. You need a blender for this. Just put some vinegar in your blender and start blending tomatoes, etc. and pouring it into a big roaster. Pour some in the roaster and leave some in the blender to keep blending until all of the vegetables are ground up.

Now add to the tomato mixture in the roaster:
3 cups of sugar
3 tablespoons of salt
1 and a half teaspoons of allspice
a fourth teaspoon of cloves
1 and a half teaspoons of cinnamon

Well, that’s how the recipe goes, anyway. I follow the recipe up to the spices, pretty much. But I add garlic and black coarsely ground pepper. If I had a mildly hot pepper, I may add that. Well, the recipe here says you can add a fourth teaspoon of hot pepper. But I will add fresh garlic, chives, basil and marjoram from my garden. I will put the herbs in when I am blending the tomatoes. But you don’t need all these herbs. Oh, I hate to follow recipes … it makes me crazy. Anway, you do need to have the right amount of vinegar and sugar and salt. But then I am on my own.

So, anyway, you take your blended mixture and put it in the oven and let it cook all day on a low temperature, uncovered … no lid. My recipe says 325 for 4 hours, or until it is reduced to half the liquid. But I think that is too high of a temperature. I would put it at about 300 for the day. You gotta check it often. And I leave mine in the oven after it is cooked down for the day. And then the next day, I put it in pint jars … it makes like about 5 pints. But I leave it to rest in the oven so that more liquid will evaporate and it will get thicker. You want it rich and thick.

It’s so much fun to make! On the day I make ketchup, I plan to stay home all day, of course. And imagine the Home Sweet Home smell of the house. I have had folks drop by when I am making this and they say, “What is that you are cooking in the oven? It smells so good.” Then I open my oven and show them and they ask all about it. Papa loves it, as his mom always made it at home. I am sure she didn’t have a blender. But she probably just peeled all the tomatoes and then cooked them and smashed them up with a potato masher, or she may have used her meat grinder for all the onions and peppers.

The old time Mothers chopped vegetables finely with just a sharp knife. The old Italian Mothers made a lot of spagetti sauce in the summer. They would cook down the tomatoes and spices all day in their big pots on the stove … can’t you just imagine the smell of the tomatoes and garlic and onions and peppers? The fresh garden herbs like basil and parsley. Well, anyway, after they cooked this down, they would put the sauce on big boards with sides? And they would put this in the sun and let it dry in big sheets. Then after these big slabs were dry? They would roll this dried sauce up and store it in vats of olive oil. Then in the winter they would hack off a piece of this and use it for spaghetti sauce. They would add water to it and cook it.

If I had a lot of fresh tomatoes, that would be fun to do. I would never do this with store tomatoes. All of that poison they spray with — and you can’t get that spray off — and then to preserve your sauce in poison? I don’t think so. But if you can grow your own fresh produce, you know it hasn’t been sprayed. I do not spray anything I grow. Because I have herbs that grow wild in my yard. And I have herbs that grow everywhere. Like unruly children, they get out of the garden and run all over like wild Indians. I like it like that.

Rose Hip Tea and Lemon Balm

As I write, I am drinking a cup of Rose Hip Tea. I have the most lovely bushes of rose hips growing only about 10 feet from me outside my door. My old wooden black door here in my dining room is screened in for the summer. My e-machine is on the cupboard close by. I can turn around from my typing and see the lovely branches. They are so pretty right now as Autumn is coming.

I just went out and picked a handful of rose hips … they look like berries. I put them in my blender and ground them up with a cup of water. Then I boiled this cup of water and ground hips. Then you steep it. Just put a plate on the top of the tea and let it set for a minute or so, better longer. Then you have to strain the rose hips out with a little tea strainer or a drainer of some kind. And then the tea is ready to drink.

This tea is excellent for vitamin C. Rose hips have far more vitamin C in them than oranges. So the rose hips are wonderful to grow beside your house and harvest for the winter in case of sickness. To harvest the berries, just pick them and put them in a jar and leave in the refrigerator.

Also, you can add lemon balm to your tea or any of the mints. I just added lemon balm to mine for my second cup this morning. My lemon balm doesn’t come up when my other mints and catmints (or catnips) come up. But it is up now and it is a favorite of mine. You can even wad it up fresh and drop it in your iced tea or lemon-aid. I do this with many of my mints in the summer time. Even if I am drinking a glass of iced water, I will pick some mint or lemon balm and bruise it and add it to my water. This is delicious … a real thirst quencher.

Yesterday I picked a bouquet of lemon balm and put it on my table. Then I can use it for a few days for teas or whatever. I just use it fresh like this. I used to dry a lot of the mints, etc. But I think this year I may freeze them in ziplock bags. To me, when you dry herbs for tea, it takes out a lot of the oils. And I like the taste of the oils. Actually, just before a frost, you could just pick a lot of the lemon balm and put it in the fridge to use fresh for a while, anyway.

Ya know, the mothers who came from England to the New England states grew their own teas. For one reason, they couldn’t get the tea from England anymore because they were at war. So the herb teas were called Liberty Teas. Because the Colonists were trying to gain liberty from England and start their own free states. (Now, this is how I understand it. Correct me if I am wrong.) But today, if we housewives will grow our own teas and our vegetables for winter, we will also be “Liberty Mothers.”

We as homemakers have an adventure, too, in front of us. As we live on one income and are chastened by the world because of our beliefs, we can be free, too. We can also make things with our hands and work to make a home that works for us, instead of against us. We have so much more to work with than our mothers of the faith in the past … if we have a kitchen and a roof over our heads we can make it, too.

We can learn to plant gardens and harvest and dry our foods. We can learn to plant herbs and use them for medicine and for cooking. We don’t have to depend on the store for everything we eat. We need to be zealous of good works, dutiful and faithful wives. Mete for the Master’s use.

You may say, “Well, I don’t want to read Connie’s writings today, as it it is just about recipes.” No. No. A million times no. It’s about survival, Darlin’. Spiritual suvival, as well as the physical survival. If you don’t keep busy doin’ the Lord’s work in your homes, the devil will give you plenty else to do. Choose carefully your battles. Do you want to be occupied with the works of your hands as wise women … or will you be chasing off and out of the coverings of your homes to fight battles that are none of your business? You will never be rewarded by God for fighting wrong battles.

A Winter Cupboard

It is a bit after 5:00 am. I have been up early, straightening up the house. I still have sprinkles of flour on the floor from yesterday’s baking. I will vacuum after Papa wakes up. I was too tired last night to clean up a lot. I was going to rest yesterday from having all my company, but my batch of bread kept growing. Papa had bought for me a nice big 10 pound bag of unbleached white flour… also whole wheat flour … he thought it would last me a while, anyway. But I used at least 8 pounds of flour yesterday making bread. Now he has to buy me some more.

It’s hard to gather and store stuff up with little babies. I mean, a lot of times to just get through the day is an accomplishment. I have read stories about mothers who worked in the garden with the baby wrapped in a basket under the shade of a nearby tree.

I had a little pallet that I laid down in my kitchen for the babies to lay on and watch me cook in my kitchen. My kitchen is very small … not big enough for a table. (Our house is over 100 years old.) But the main thing is to make sure you watch the children that they don’t get hurt. My kitchen is so private and away from the rest of the house, so when I was in there as a young mom, I wanted the baby close by, and yet out of harm’s way. So I made a wee bed for them at the opposite side of the kitchen as the stove and sink are, under a window. I had a little plastic tray-like deal with a mattress on it. And often David would lay there, take a nap and watch me cook. David (now grown and 23) was always really quiet, and the little bed worked for us.

Even a little porta crib would work like a play pen in the kitchen. We got one for Baby Rose, lately, at a garage sale for 15 bucks, and it was brand new. But if the babies get used to being put in the kitchen with you when you cook, they will almost look forward to it. They can see you from their little beds and that makes them happy. And our Baby Rose loves to play with pots and pans, more than toys. She is a bit more active than David ever was. But I put her in the high chair when I make supper. I mean, you all know what you can do and still keep baby safe.

And if you can’t can and freeze things for the winter this year, there is always next year. As my family grew up, then I, of course, had built in babysitters. But I know it’s hard if you have a houseful of little ones and you are trying to store food for the winter. But I am writing this to encourage large families to glean and store things now if they can. Make hay while the sun shines, ya know?

So, anyway, right after Jim was saved and I planned on having 3 more children, at least, I prayed for a freezer and I got a huge one. It was an old model and it was great. Anyway, I froze a lot of food because I was too busy to can.

Now, for tomatoes, I would just take my tomatoes, wash off the dirt and cut them in quarters, cut out any bad spots and the core, and put them in a sack and freeze them. I didn’t peel them. I use these tomatoes for soups and stews and chili. And when you put them in boiling soup, the peelings fall off and you can scoop them out with a ladle. Green peppers, you do the same way, but just slice them up and clean out the seeds. You don’t have to cook these tomatoes or peppers. Just cut them up and put them in a plastic bag and freeze them. No big deal!! And ya know if ya have a freezer full of tomatoes you have a lot.

I used to freeze a lot of fruits. For grapes, just clean them and freeze them in a sack. If ya have the time, just take them off the stems. But if ya don’t, just freeze them on the stems. But be sure to wash them good. Frozen, they are good in salads, still half frozen and cold. But once they thaw completely, they will be mushy. But we liked eating them as a snack.

Also, in the summer, I would freeze other fruits, too, as I was in a hurry. But then, as the winter went on, I would take the fruit out of the freezer and make jams out of it and put it in canning jars, when I had more time. But I rarely canned in the summer. I mostly froze stuff. I used to freeze a lot of rhubarb for winter desserts.

I did can pickles if I had the time. And if my cucumbers didn’t do well, then someone was sure to give me some zuchinni, and I made pickles with the zuchinni … ya can’t barely tell the difference.

I have even mixed zuchinni in with apples for an apple pie, if a girl is low on apples. Just cut the zuchinni up to look like the apples slices. Zuchinni will work for anything, practically. I have even ground it up and made jam out of it if I was short on some fruit. JillR used to make pineapple out of zuchinni. She sliced it up in rings and cut out the center and made a syrup out of pineapple juice and sugar and boiled it. The zuchinni tasted like pineapple and she made some nice salads with it.

But, ya know, around here someone will give you a zuchinni out of their garden. Everyone has too much zuchinni. But use the little ones for pickles and the big ones, just cut them up and put them in the freezer. They are sure to come in handy for something this winter. Zuchinni bread is so popular. But if ya don’t have time to grind it up in your blender, just put it in the freezer in chunks and grind it up just before you use it for the bread. Iit is so good in winter soups, too.

In the fall, I make a harvest vegetable soup. You can make your vegetable soup and serve it in a cut-in-half and cleaned out pumpkin. Bake the pumpkin half slightly and, while it is hot on the table, pour the soup in it. Then, when you serve the soup, gently scoop some of the pumpkin out and serve pieces in the soup. The pumpkin tastes about like zuchinni in a soup. My vegetable soup is just fried hamburger, drained, lots of vegetables, tomato soup and some water. Then herbs and spices … very simple.

You can also cut up a pumpkin in cubes, raw, and freeze this in plastic bags for winter soups. And, actually, for corn on the cob, you can freeze it still in the husk. But when you go to use it, let it set for about an hour, so it will thaw out. Then take the husk off and boil it as usual. You have to have really good corn for this, as you don’t want to freeze rotten corn.

Bananas can be frozen, too, in the skins, as is. I mean, if they are fresh. You could use these for banana bread for the winter baking.

At the end of the summer, I used to always make homemade ketchup in a roasting pan in the fall. I cooked it all day in the oven and oh, the house smelled so good. I just asked Papa if I should make some this year and he said, “Oh, I loved that!” Papa would put my ketchup on fried potatoes and on his scrambled eggs. Oh, its so good! It’s good on hamburgers and hot dogs, too.

And ya know, the old time housewives, at the end of the summer, would make piccalilli. Just before a freeze in the fall, the housewife would go out to her garden and pick all the left over vegetables, grind and pickle. The old time Mothers never wasted anything. And she would study her Old Farmers Almanac, look at the sky and pray, and she knew when the hard freeze was coming. And she would go out to her garden with her wooden clothes basket and gather left over produce. Maybe she would come away with a handful of green beans, a few green tomatoes … a cup of peas and and a few small ears of corn … some garlic. Some cabbage leaves and a few small broccoli heads or a bit of cauliflowe , a few cucumbers or zuchinni and onions and peppers. Just odds and ends.

Well, she would bring all of her little treasures in the house, wash them up and make piccalilli. She would get out her meat grinder and grind up all of her bits and pieces of produce. Then she would put it all in a big pot and made a vinegar-sugar syrup, with pickling spices, and cooked it. And this was called piccalilli. She would can this up to set on her family table for cold winter days to eat with hot meals.

For our family, I would often have a lot of green tomatoes just before a frost. I would store them in a paper sack, wrapped individually in newspaper, and they will turn red. I could make some of my tomatoes last until Thanksgiving or Christimas. But ya gotta watch them close as you could get one to turn rotten before the others, and then this would ruin all of them. If ya have a lot of green tomatoes left in the garden, you could use a cardboard box to put them in. But make sure to watch them close and wrap each one in newspaper.

I mean, however the Lord leads ya, just get your cupboards ready for winter. Now is the time to do it, as the fresh produce is so available.

Mama Hultquist Bread

This is how I made bread this morning. Yesterday, I had made corn on the cob for 13 people. In the big pan of water to cook it in, I put in salt, a half a stick of butter, sugar and milk to boil the corn in. Well, I told Jim, “Mercy! I am savin’ that water for something … it has way too much good stuff in it to throw it out.”

So, this morning, I added yeast to the water, and some extra sugar and shortening, and started adding bread flour to make bread. Well, actually, I added the yeast too quick to the corn water that I had heated up. So I quickly added some leftover cottage cheese to cool it off, as the yeast will die if the water is too hot. Well, I didn’t realize I had so much water. The more water ya got, the more bread you end up with. Well, I kept adding flour … and kept a-d-d-i-n-g flour. And kept adding flour and kneading the bread.

I went through 8 pounds of flour. I had to mix it in the big corn pan. I couldn’t mix it that much as I was runnin’ out of pan. So Papa is watchin’ me and wonderin’ “What the heck?”

Anyway, the bread is half way kneaded and I have it sitting outside in a pan on the sidewalk in the sun, rising. I will let it rise some and then knead it some more. Then I will have to let half of it rise in my bread bowl and the rest, I will keep in the pan. I probably have enough bread for about 6 or 8 loaves of bread. What was I thinkin’? Well, for sure, I was thinkin’ of makin’ bread.

What I will do is make some bread today and then I will put the rest in the refrigerator. I can make bread until the cows come on home. I will probably make some cinnamon rolls. too. Whatever!!!

And here I was gonna rest today? I really thought that I would be makin’ about 2 big loaves of bread until I really got into it all … up to my elbows? Well, I won’t have to buy bread for a while.

Well, better go. I have to clean up my mess and get a work space to organize my bread dough. What a riot!

 
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