A Midsummer Night’s Sleepover
Lately, we’ve had all sorts of garden goodies, which makes meal planning so much easier. Our first batch of sweet corn is ready, and we’ve been enjoying tomatoes, green beans, buttered red beets, zucchini, cucumbers and hot peppers. The peas are over for the season.
The boys pulled all the onions from the garden and we tied them in bunches to hang under the porch to dry. Before it gets too cold, we will move them to the basement. I hardly ever buy onions from year to year, if I plant enough to store for the winter. We also like to plant potatoes, but this year, they didn’t do so well. I’d be surprised if we have enough for storage. There is a potato field close by, where we can pick potatoes. After the picker passes through, the ones it misses are easy to pull from the ground.
This Thursday, we plan to travel to Berne, Ind., to attend Niece Marlene and Chris Troyer’s wedding. Daughter Elizabeth has almost completed sewing her periwinkle-colored dress. Elizabeth and her friend, Timothy, will be table waiters and I’ll help cook.
Congratulations go to Niece Elizabeth and Sam, who recently announced their wedding plans for September. Elizabeth is Sister Liz’s oldest daughter and this will be the first wedding. Liz rents a wedding wagon to people, so she should have all the tables, stoves and dishes she’ll need.
For my wedding, my mother had to borrow stoves, pots and pans, and some dishes, as wedding wagons hadn’t yet become popular. It took a lot of work to gather the items, then ensure each was returned to its respective owner.
We’ve been making banana poppers on the grill lately, since our banana peppers are big enough to stuff with cream cheese and shredded Colby cheese. We then wrap bacon around the peppers and grill them. We made a few with jalapeños for Joe and me, but the children prefer the banana peppers, as they aren’t quite so spicy. It seems like the banana peppers can’t grow fast enough to keep up with our appetite for the poppers.
Son Kevin, 8, enjoys husking when we have sweet corn. I found it amusing when he asked where he should put the “wrappers,” which is how he refers to the husks.
Four of Son Joseph’s school friends spent the night July 24 to celebrate his 12th birthday. They slept out in a tent in our backyard. I think they told each other so many scary stories that they were a little scared to go to sleep. They came in and told me they saw eyes in the barn.
After investigating, we discovered it to be our dog, Rover. At 5:30 a.m., they moved up to the boys’ bedroom, saying it was cold sleeping in the tent. That morning, it was 54 degrees, which is unusually cool weather for July.
Joseph wanted cupcakes for his birthday, so Daughter Verena, 16, baked chocolate and white ones, which she topped with vanilla pudding frosting.
I want to thank the readers who have taken time to encourage me to keep writing. Life brings disappointments in various ways. Be honest in all things and let God be our guide is great advice.
Until next week, God bless.
Green Bean-Egg Casserole
1 quart green beans
1 medium onion
2 tablespoons butter
6 hard-boiled eggs
1 can cream of mushroom soup
1 cup bread crumbs
1 tablespoon butter
½ cup cheese, grated
Cook green beans until tender or use canned beans. Chop onion and sauté in 2 tablespoons butter. Slice or dice eggs and mix with the beans.
Pour beans, eggs, and onions in 1½ quart casserole dish. Pour mushroom soup over all.
Toast bread crumbs in 1 tablespoon butter. Sprinkle casserole with cheese and toasted bread crumbs.
Bake for 40 minutes at 350 degrees.
Lovina can be reached at PO Box 1689, South Holland, IL 60473 or LovinasAmishKitchen@MennoMedia.org