Carbon Monoxide Scare Sparks Memories Of Fire
Posted: February 27, 2013
Amish Cook
Editor’s Note: Lovina’s church is more progressive when it comes to safety-oriented technology, such as smoke detectors. When their home was built, local home inspectors required such detectors be installed. Some more conservative Amish groups, such as the Swartzentruber Amish, have opposed such devices.
We are having some snowy days this week, though not much has accumulated.
We’ve had quite a day already: Joe left for work around 3:30 a.m. I had turned off the light and was ready to go back to bed until 5 a.m. when I heard an alarm go off in the basement, so I went to check it out. It was a carbon monoxide alarm.
I could smell soot, so I checked our coal stove, but it looked OK. I figured that it might be the gas water heater and shut it off. I get worried more since the fire we had last year and decided to wake all eight children.
I called 911 to ask what I should do. They said to get everyone out of the house and they would send someone to take a look. Everyone was still sleepy and it was difficult to find clothes and coats by flashlight; I didn’t want to turn on our gaslights just to be safe.
It was around 20 degrees outside, so I told the children to go inside the tool shed where it would be warmer.
The whole fire department showed up: They checked the carbon count and it was 32 near the water heater. It had probably aired out since I had shut it off.
Elizabeth didn’t go back to sleep since she leaves for work around 5:15 a.m. I think everyone will be ready for bed early tonight.
Someone is here now to check the water heater. It sounds like we could be getting some downdrafts, too. They are adding a fresh air vent to prevent the buildup of carbon monoxide. With so many gas appliances running, plus the coal stove, we need more ventilation.
They tested our propane gas lights, which were giving off a little carbon monoxide, too. We hope the inspection will take care of any more problems. I am glad we had the carbon monoxide detector down there.
We got word that Joe’s great Uncle Amos died. We regret that we didn’t find out in time to attend his funeral. Our sympathy goes to the family.
The children enjoyed their two-day mid-winter break. It went way too fast.
On Friday evening and Saturday, we helped Jacob butcher hogs. They have lots of meat now. We made pon hoss out of 12 gallons of juice from the pork bones. We have had quite a few meals of it already. Everyone in our family likes it.
We have also been using the fresh sausage Jacob sent home with us. We use it in breakfast burritos, casseroles, gravy and fry it for sandwiches. We have two hogs on order, but they are not quite big enough to butcher. We are thinking they should be ready in about three weeks. We plan to cut a large beef cow before that. I will be glad to get those greasy jobs off the list.
By then, it will already be time to do some spring cleaning. Time does not stand still.
Try this sausage-and-rice bake.
Cheesy Sausage-And-Rice Bake
1 pound sausage
2 cups grated cheese
1 can cream of mushroom soup
¼ teaspoon onion powder
3 cups hot cooked rice
3 eggs, beaten
1 (4-ounce) can of mushroom pieces
½ cup milk
Cook the sausage, crumble and drain. Combine cooked rice and 1 ½ cups of the cheese. Spread into a buttered 2-quart casserole dish. Sprinkle sausage over rice.
Combine rest of the ingredients, except for ½ cup of cheese. Pour over the sausage. Sprinkle ½ cup cheese over top. Bake at 350 degrees for 40 to 45 minutes. Cover loosely with foil while baking.
We are having some snowy days this week, though not much has accumulated.
We’ve had quite a day already: Joe left for work around 3:30 a.m. I had turned off the light and was ready to go back to bed until 5 a.m. when I heard an alarm go off in the basement, so I went to check it out. It was a carbon monoxide alarm.
I could smell soot, so I checked our coal stove, but it looked OK. I figured that it might be the gas water heater and shut it off. I get worried more since the fire we had last year and decided to wake all eight children.
I called 911 to ask what I should do. They said to get everyone out of the house and they would send someone to take a look. Everyone was still sleepy and it was difficult to find clothes and coats by flashlight; I didn’t want to turn on our gaslights just to be safe.
It was around 20 degrees outside, so I told the children to go inside the tool shed where it would be warmer.
The whole fire department showed up: They checked the carbon count and it was 32 near the water heater. It had probably aired out since I had shut it off.
Elizabeth didn’t go back to sleep since she leaves for work around 5:15 a.m. I think everyone will be ready for bed early tonight.
Someone is here now to check the water heater. It sounds like we could be getting some downdrafts, too. They are adding a fresh air vent to prevent the buildup of carbon monoxide. With so many gas appliances running, plus the coal stove, we need more ventilation.
They tested our propane gas lights, which were giving off a little carbon monoxide, too. We hope the inspection will take care of any more problems. I am glad we had the carbon monoxide detector down there.
We got word that Joe’s great Uncle Amos died. We regret that we didn’t find out in time to attend his funeral. Our sympathy goes to the family.
The children enjoyed their two-day mid-winter break. It went way too fast.
On Friday evening and Saturday, we helped Jacob butcher hogs. They have lots of meat now. We made pon hoss out of 12 gallons of juice from the pork bones. We have had quite a few meals of it already. Everyone in our family likes it.
We have also been using the fresh sausage Jacob sent home with us. We use it in breakfast burritos, casseroles, gravy and fry it for sandwiches. We have two hogs on order, but they are not quite big enough to butcher. We are thinking they should be ready in about three weeks. We plan to cut a large beef cow before that. I will be glad to get those greasy jobs off the list.
By then, it will already be time to do some spring cleaning. Time does not stand still.
Try this sausage-and-rice bake.
Cheesy Sausage-And-Rice Bake
1 pound sausage
2 cups grated cheese
1 can cream of mushroom soup
¼ teaspoon onion powder
3 cups hot cooked rice
3 eggs, beaten
1 (4-ounce) can of mushroom pieces
½ cup milk
Cook the sausage, crumble and drain. Combine cooked rice and 1 ½ cups of the cheese. Spread into a buttered 2-quart casserole dish. Sprinkle sausage over rice.
Combine rest of the ingredients, except for ½ cup of cheese. Pour over the sausage. Sprinkle ½ cup cheese over top. Bake at 350 degrees for 40 to 45 minutes. Cover loosely with foil while baking.
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