My Amish Home | Getting used to a new lawn mower

My Amish Home | Getting used to a new lawn mower

"Be not deceived; God is not mocked: for whatsoever a man soweth, that shall he also reap. For he that soweth to his flesh shall of the flesh reap corruption; but he that soweth to the Spirit shall of the Spirit reap life everlasting. And let us not be weary in well doing; for in due season, we shall reap, if we faint not. As we have therefore opportunity, let us do good unto all men, especially unto them who are of the household of faith." Galatians 6:7-10

On this Wednesday afternoon as I write, it is very windy. It is warm, really nice outside, but sitting at my desk, the breeze is cool. It is actually warmer outside than it is in here. We did have some rain earlier, before lunch, barely one tenth.

This has been a busy time for me. It just goes to show that my plans — well, I may as well not plan! Last Friday, I had these grandiose plans of getting my laundry done and the house all cleaned up. Then we got a call that we had to leave. So all I got done in the afternoon was my laundry. I was glad it dried fast.

When we got home, I was almost too tired to do anything, but then our new lawn mower was delivered, so I had to go play with that. I didn't get a lot of mowing done. I had to go really slow to get used to the controls. It kept doing funny things.

I couldn't mow on Saturday. It is after lunch before I get home from cleaning. Is it after lunch if I don't eat lunch?

Anyway, we had planned to go set up at Hak on Saturday evening for our mom's 90th birthday open house on Sunday. I figured I had several hours that I could at least use the weed eater. Then sis Louise called and said she'd pick us up an hour earlier than we had planned. I did get some trimming done, enough so people could get that we do care and are trying. We hadn't mowed yet this spring on account of not having a mower.

I didn't get the yard mowed until Tuesday. I was sure glad for our big mower. Well, it's only a 36-inch, but it's still bigger than our old one and a lot easier to use than once I get the hang of it.

I can't trim as good with it, like around the trees. We had a lilac sprout that I was going to transplant. I should have done that before I mowed, because — yeah, I whacked the thing right off!

I actually got quite a lot done Tuesday. My bike had a flat tire, so I thought I'd better get that changed. I started it before I went to pick up hubby. While checking to see why it went flat, I saw that I needed a new tire.

I had a spot that was just plain threadbare. So after picking up Erwin, we headed for the bike shop.

After doing the laundry, I grabbed a 15-minute nap — well, actually, I think it was longer — anyway, by then, I could bring the laundry in. Then I went out to mow the yard. I got the whole thing done. I actually got coordinated enough that I could speed it up. It still acted up occasionally.

When I was done with the yard, I finished my bike. I am so glad I learned how to change bike tires!

But today I'm paying for it. I am really tired. I can't seem to get going.

Of course, I had a horseshoeing appointment this morning. That is a wearisome task, but I did grab a nap on the buggy while waiting. But that really isn't very restful.

This past Monday, we were gone all day. Our daughter Cindy Miller of Dale had surgery in Evansville, Ind., at the St. Vincent hospital. That is a huge place! Our two daughters, Rachel and Jane, and granddaughter Cynthia Chupp went with us.

Cindy and Freeman's children were all there. Even Mary Lorene and Mikel Yutzy from New York. Cindy's surgery went great and she seems to be doing good. We praise God for that and pray she can continue to heal.

It was good to see their children again.

In closing, grace humbles a man without degrading him and exalts him without inflating him.

The recipe for this week is Skillet Nachos. If you don't have a cast iron skillet, use another appropriate dish.

SKILLET NACHOS

Servings: 6.

10 ounces corn tortilla chips, divided

8 ounces shredded cheddar cheese (about 2 cups), divided

1 15-ounce can black beans, divided, rinsed and drained

1 cup fresh or frozen corn, divided

1 orange bell pepper, seeded and diced (about 1 cups), divided

1 tomato, diced, divided

1 2.25-ounce can sliced olives, drained

1 avocado, peeled, pitted and diced

1 mango, peeled, pitted and diced

2 tablespoons fresh cilantro, minced

Salsa and sour cream, for serving

Heat oven to 350 degrees.

Spread half of tortilla chips over bottom of 12-inch cast-iron skillet. Sprinkle cup of cheese over chips. Layer on half of black beans, half of corn, half of each bell pepper, tomato and olives. Top with cup cheese.

Add remaining chips and sprinkle on cup cheese. Add rest of black beans, corn, bell peppers, tomato and olives. Top with remaining cup of cheese.

Bake for 15-20 minutes or until cheese is melted and bubbling.

Remove from oven, top with avocado, mango and cilantro. Serve with salsa and sour cream.

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