Early start on church service
By Lovina Eicher
Joe is waiting on his ride to work as I start writing this at 3:50 a.m. Two-year-old Lovina came down from her upstairs bedroom wanting a drink. I gave her one and just put her back into our bed. I think she does pretty well to come downstairs even when its dark because she wants a drink.
Today I will go after groceries in town so we can have our church services, which will be held here again this Sunday. Yesterday, sisters Verena and Susan assisted me with my work in preparing for services. We did laundry, cleaned and mopped the basement again, and now its ready. Joe wants to set the benches back up now. We also baked bread, and Susan baked 100 peanut butter cookies for Sunday.
After some 80 degree days, temperatures are back into the 40s and 50s. My rhubarbs are peppering through and looking nice. I love this time of year when I can see rhubarb, white onions, dandelions, tea and other early plants peeping out through the ground. Next week, the school children have spring break. Hopefully, we’ll get the yard all raked and cleaned up.
Easter is coming up so I want to color eggs while they are home. Spring is my favorite season. Although I do like the season changes.
We went over to Susan and Verena’s to see the new little colt that was born to their mare last week. Jacob, Emma and family also went. The boys were contented just sitting on the fence watching the cute little colt run in the field beside its mother. After a visit, we enjoyed a pork steak dinner with all the trimmings.
Some of you — depending on where you read this column — might be enjoying early rhubarb already. If so, you can try this delicious, easy recipe.
Rhubarb butter crunch
3 cups fresh, finely chopped rhubarb
3 tablespoons flour
1 cup brown sugar
1 cup raw rolled oats
1 1/2 cups flour
1/4 cup butter or margarine
Mix rhubarb, sugar, and flour well and place in a greased baking dish. Combine the topping ingredients and sprinkle over rhubarb mixture. Bake at 370 degrees for 40 minutes. Serve warm with milk or cream.
The Amish Cook is a weekly column written by Lovina Eicher, an Old Order Amish woman who lives in Michigan. To comment, send mail to Eicher at P.O. Box 2144, Middletown, OH 45042.