Jul. 13—Time keeps going on and I really need to get this column written. We had a good soaking rain during the night, along with a thunderstorm. The garden needed rain, so it was greatly appreciated.
Joe and I, with son Joseph and his special friend, Grace, attended the wedding last Thursday of nephew Sam and KatieAnn. They had a nice day for their wedding. It was nice to see family and friends. Sisters Liz, Verena and I made the chicken noodles for the meals. Sisters Leah, Emma and sister-in-law Sarah Irene made the gravy, so we were close enough to get a lot of visiting done as well. The menu was mashed potatoes, gravy, noodles, dressing, fried chicken, corn, salad with pecan, pumpkin custard and strawberry pies, angel food cake, caramel pudding, and fresh fruit with a fruit glaze. For the evening meal, meatballs were added to the menu as well. The tables were also lined with stacks of nothings (a pastry also known as elephant ears). This is a custom at weddings in the Berne, Indiana, area.
I was a cook at the wedding, and Joseph and Grace were table waiters. We traveled the two hours with sisters Verena and Emma, nephew Benjamin and his friend Crystal. Benjamin and Crystal were also table waiters. We left home at 5:30 a.m. and arrived back home safely after 10 p.m.
We wish the couple a long, happy life together!
Tonight, daughter Lovina and son Joseph leave to go camping with their special friends' family by the lake for three nights. Hopefully the weather will be good as they will sleep in tents.
I remember one year when Joe and I had only a few children we went camping with sister Liz and Levi and their children back by his parent's cabin and pond. Levi's children and we all slept in a big tent, and once we were almost all settled for the night sister Liz flashed around the tent to make sure there weren't any spiders in there. Well, she spotted one, and of course she and I freaked out, so Levi and Joe had to look for that spider and kill it so their wives could sleep.
It was a memorable camping trip! God bless!
This isn't the recipe used at the wedding, but I'll share a recipe for Pumpkin Custard Pie this week.
Pumpkin Custard Pie
1 9-inch pie shell
1 12-ounce can evaporated milk
1 cup pumpkin puree
1/2 cup sugar
1/4 cup brown sugar, packed
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. In a large bowl, combine eggs, evaporated milk, pumpkin puree, sugars, flour, salt, allspice and cinnamon. Beat with a hand mixer until smooth. Pour into pie shell and bake 60-65 minutes or until pie is set in center. Optional—top with Cool Whip.