My Amish Home: A week of work, worry and blunder

My Amish Home: A week of work, worry and blunder

"For whatsoever things were written aforetime were written for our learning, that we through patience and comfort of the scriptures might have hope. Now the God of patience and consolation grant you to be likeminded one toward another according to Christ Jesus: That ye may be with one mind and one mouth glorify God, even the Father of our Lord Jesus Christ." Romans 15:4-6

This is Tuesday evening as I sit at my desk, trying to put words on paper that make sense. My brain is weary. I wonder if it is full of corn silk.

Daughter Rachel, my mom and I did lots of corn today. Grandchildren Galen, 10, and Lynetta, 8, were a real big help, too. We had 53 quarts when we were done; 34 were for daughter Cindy Miller and her family in Dale. Rachel got the rest.

We started fairly early and were done by noon. We were all glad. I must have used all my energy because in the afternoon I had none, nothing, zilch. Not only was I spent, I was overdrawn!

But now, in the evening, the sun has come out, and it doesn't feel so humid. We did have almost an inch of rain early this morning. It was a very pleasant and welcome rain.

I really think that was part of my problem; the weather was way dreary and my "motivation" barometric pressure was way low.

As I was writing, I was also watching grandson Jeffrey. He was moving big round bales of hay with the skid. Then sometimes I swallowed real hard so I wouldn't yell. His skid would tip forward and the rear tires were off the ground.

Of course, it wouldn't go anywhere, the bale was hitting the ground, keeping it from tipping on forward. But to this grandma, it looked scary. And it's a grandma's job to yell and get scared for her grandkids, isn't it?

This past Saturday, I once again had almost more going on than I could manage. I had two tours booked from Rockome. With my cleaning jobs on Saturday, it takes some fancy maneuvering.

I had to leave around 11 a.m., so sis Barb Gingerich picked me up and took me to Rockome, then brought me back to Arthur after my tour. I then hurried home, got Sparky ready, as we had to take him to go for my second tour.

I made a serious blunder on my first tour and for this I apologize. I guess I actually was innocent, but at the same time, I should learn to not express my thoughts so verbally.

I had a busload of Chinese students from the University of Illinois. I needed a translator. That does make it interesting. Anyway, one student asked if we eat horse meat. I was, like, EEYEW! GROSS! No way! Very expressive how awful that would be.

The tour coordinator then told me that in China, they eat horse and donkey meat as appetizers.

Well, to each his own, but I had no idea! I felt bad, really, that I expressed myself as I did. I really meant no offense.

Our neighbors started threshing oats. In our whole big community, only three farmers are threshing. That seems to be almost a lost art.

Grandson Galen was wishing he was old enough to help. I suppose by the time he is old enough, threshing will be only memories.

It seems so many of our old ways are being lost in the sands of time. Are newer, faster ways really better? Are we trying to work smarter, rather than harder?

Oh dear! The sheep are out! I hope they won't eat my flowers! I have some huge dahlias. They are yellow and the blooms are 81/2 to 9 inches across.

Maybe they just want to "smell the roses." Nope! they are nibbling on my geraniums. Wonder if I should chase them home?

In closing: If you were another person, would you like to be a friend of yours?

Try this salad alongside grilled meats.

STOPLIGHT CORN SALAD

2 cups corn

1 green pepper

1 red pepper

2 cups cubed paste tomatoes

1 to 2 cups cooked black beans

1/4 cup fresh cilantro, parsley or basil, chopped

Dressing:

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon lemon pepper

Saute or grill corn and peppers lightly; then mix remaining ingredients.

Sections (1):Living
Topics (2):Food, People

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