Canned

I have just finished reading The Dirty Life, On Farming, Food, and Love by Kristin Kimball. And today my blogger friend, Susan Nicholls, has posted a piece entitled “Canned” complete with appetizing photos of the canned goods, stored on shelves for savory eating on wintry days like these.

Kimball’s book describes how she trades a life in the publishing world of Manhattan for growing vegetables, raising pigs and cattle on the farm of a man she had interviewed just months earlier. The story is told with the backdrop of the old/new movement toward local food, community-supported agriculture, a network of consumers and farmers who share the benefits (and risks) of food production. Consumers pay at the beginning of the growing season for a share of the anticipated harvest and then receive honey, eggs, meat, and dairy products, fruits and vegetables, whatever is in season.

Susan’s blog post “Canned” is a reminiscence on the stored wealth of nourishment in the cellar of her childhood. In her post today she recalls her grand-parents’ farmland and the “garden” of one and one-half acres her own family cultivated when her children were little. She reminds us of so much we take for granted in our land of abundance. Read it above!

S.K. Nicholls's avatarS.K. Nicholls

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I was in the grocery store yesterday and browsing the local produce…much of it not so local, being shipped from Chile, Spain, Costa Rica, California, and Mexico, but fresh nonetheless. Fresh watermelon and cantaloupes year around!

It is January and there were fresh beans, peas, broccoli, cauliflower, lettuce, asparagus, squash, cucumbers, cabbages, snow peas, avocados, apples, pears, oranges, tomatoes. We take so very much for granted in this global economy. I am not talking smartphones, computers, and tablets, but simple luxuries, like fresh food.

My grandparents had a huge farm, and they had a garden that covered three acres. They taught me about gardening and harvesting.

When my own children were growing up, we had an acre and a half that was garden space.

I can’t say that we grew organic, because pesticides and herbicides were used. I can’t say it was better or worse for us, but it…

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Note to Vote + Grandma’s Pork & Sauerkraut Dinner

New year, new opportunity: Vote for My Gutsy Story @

http://soniamarsh.com/2013/12/vote-for-your-favorite-december-2013-my-gutsy-story.html

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Haven’t read it yet? There’s still time!

http://soniamarsh.com/2013/12/rising-above-the-pettiness-to-focus-on-the-positive-by-marian-beaman.html          THANK YOU!

Grandma’s Pork and Sauerkraut Dinner

GmaSauerkrautArticleAs the article in the Elizabethtown Chronicle explains, my Grandma Fannie stomped cabbage by using “her old potato masher to draw moisture from cabbage in the process of making stone crock sauerkraut.” The Longenecker family always had pork and sauerkraut, along with mashed potatoes and apple sauce, for New Year’s Day as well as other times during the year.

Just like many Pennsylvania Dutch families in 2013, we observed this New Year ritual with a menu of pork & sauerkraut and mashed potatoes.

Pork basted with mixture of meat juices, minced garlic, fresh dill, onion salt and dry mustard Sauerkraut with caraway seeds; baked apples
Pork basted with mixture of meat juices, minced garlic, fresh dill, onion salt, dry mustard
Sauerkraut with caraway seeds; baked apples

Around the table, counting our blessings: “. . . . Hitherto hath the Lord helped us.” I Samuel 7:12

New Year's Table

Your comments and mine make a conversation.

I will always reply!

Mom’s vegetable soup, good for what ails you

When our children were little and our family visited Mother and Daddy in Lancaster County, PA , we could always count on an enamel-coated refrigerator drawer full of soup–either chicken corn or vegetable–to get us revived after a long car trip from Florida. Even now after an exhausting flight, we open the fridge and find home-made soup in one of the drawers, ready to heat up.

2002RuthPotatoes_small

Mother has seldom used a recipe and when she does the proportions are often not included.

MomVegSoupRecipe2_layers_4x3_300 The recipe shows “potatoes” crossed out, but sometimes she adds them.

After a couple of stabs at it, I coaxed Mom into being a little more precise about measurements for her savory vegetable soup:

Start with 2 1/2 pounds of chuck roast. Sear the meat and then bake it at 350 degrees until tender. It should be nice and brown and fall apart when you jab a fork into it! Save drippings.

Cook separately:  Carrots, celery and cabbage. Then add green beans, peas and corn. Be sure to keep the vegetable broth.

Now add a quart of tomato juice (preferably canned from fresh tomatoes or tin canned crushed tomatoes.)

1/2 cup Heinz ketchup. Then combine beef, cut up, into vegetable + broth mixture and simmer.

*  *  *

What comfort food to you associate with your mother? Another relative?

Your comments welcome. I will always reply.

Coming next week! First in a Series: Moments of Extreme Emotion with Original Art by Cliff

Mom and Gus: PA Dutch Fare

My mom’s sacred space is her kitchen where she offers the sacrifice of her heart and hands to those in need and indeed her family. On my last trip to Pennsylvania, Mother made chicken corn soup from a recipe in her head. When I ask her how much of this or that, her quick reply is always, “Just how you think.” I don’t know what to think, so I always try to extract some measurements out of her. Her current “guess” for our favorite harvest soup:

Mother Longenecker’s Chicken Corn Soup

Cook 5-6 pieces of chicken, breasts or thighs. Set aside.

In broth from cooked chicken, add 1 ½ – 2 pints of corn, fresh or frozen.

Dice 4 hard-boiled eggs.

Now, add chicken breasts, chopped up

Season with salt & pepper to taste

Mom's Chicken Corn Soup without Rivels
Mom’s Chicken Corn Soup without Rivels

Rivels: dough-y lumps can be added to soup for more texture

1 beaten egg

Add enough flour to make a moist doughiness of the mixture.

Break into small dumpling-like pieces and add to soup.

 *  *  *  *  *
GusFrontDoor
About 2 miles east of Mom’s house near Mt. Joy is Gus’s Restaurant. Gus is Italian, but his eatery is in Lancaster County, so aside from spaghetti, fish dishes, and fancy desserts on the menu, he offers ham loaf and pork and sauerkraut dinners with mashed potatoes for hearty Pennsylvania Dutch appetites.
GusFOOOD
A heavy meal, this dinner will give us enough fuel to make it to the Philadelphia Airport and then home to Jacksonville. Gus’s food is tasty, but Gus’s is a public place without a hoard of cooking aromas and shared memories from Mom’s Kitchen, her sacred space. In fact, it’s not a fair competition at all.
There’s no contest!
What favorite recipes do you savor during the fall season?
What are your memories of special dishes around the table with friends or family?
Coming next: Old Friends, New Friend: Homecoming @ EMU
SHSandME
Your thoughts welcome! I will always reply.

Ode to Tomatoes: Plant, Pick, Eat

 Tomato Girl_crop_9x7_150

I never think of myself as a Daddy’s girl, because I get along with Mom better. But there I am in plain daylight grinning as I ride the tractor with Daddy. We’re cultivating the 9 acres of land in Bainbridge for the next tomato crop. I stand on the tractor’s floor board with the evenly spaced holes for draining mud and moisture. Hanging onto the back of the tractor seat, we climb a grade — putt-putt-putt-putt-putt — and then back on level ground, mom snaps our picture. It’s a warm day in May, and I see beads of sweat on Daddy’s neck even though there’s a slight breeze blowing.

Cultivating land for tomato crop in Bainbridge
Cultivating land for tomato crop in Bainbridge

Daddy wears many hats in his farm supply business. He mans the parts department, hires mechanics, markets his equipment, and when a new tractor, harvester, or cultivator arrives, he walks across the street in Rheems to the railroad tracks at the appointed time and pulls a new tractor from a PA Railroad freight car that stops for just minutes to make the delivery.

He is so proud of his new tractor. Either he has ordered it for a farmer from the Minneapolis Moline plant, or he has someone in mind to sell it to. I hear him on the phone now with a prospect: “Hello, this is Longenecker from Rheems . . . .“ Everyone in northern Lancaster County knows him, so he doesn’t have to say “Longenecker Farm Supply” or explain who he is.

Sister Jean and I admiring the new Minneapolis Moline tractor with Daddy
Sister Jean and I admiring the new Minneapolis Moline tractor with Daddy

If there are Urban Mamas in Lancaster city, we don’t know about them. Everyone we know eats fresh and local from farms or country gardens. Cherries in May, peas in June, and sweet corn and tomatoes all summer long. In pea season, we gather around the kitchen table and eat a light supper of peas from the garden in a huge bowl. The china serving bowl I see now has embossed pink flowers and gilt edging. Of course, Mom pours lightly browned butter on top. “Butter always makes it better,” she says. After our fill of peas, peas, peas, there might be Breyer’s butter brickle ice cream and pretzels.

And sometimes, tomato sandwiches. Now, you ask, why would you eat tomato sandwiches when you were in the tomato patch all summer? Wouldn’t you be sick and tired of them? Well, not the way Mother fixes them:

TomatoOnVine

How to make the Perfect Tomato Sandwich, according to Mother Longenecker:

  • 2 slices of bread
  • Spread one side of each with mayonnaise, always Hellman’s
  • Layer medium-sliced, fresh tomatoes from the field (none of this harvest-green and then spray-with-preservatives business from the grocery store.)
  • Sprinkle some sugar on top of the tomatoes—and there you are!

TomSandYellow

If  you are counting calories and watching your waistline, this is not your dish. But try it just this once. It’s kind of sloppy: bright red tomato juice oozes out and puddles your plate, nourishing your senses and soul.

. . . at the midpoint
of summer,
the tomato,
star of earth, recurrent
and fertile
star,
displays
its convolutions,
its canals,
its remarkable amplitude
and abundance,
no pit,
no husk,
no leaves or thorns,
the tomato offers
its gift
of fiery color
and cool completeness.

excerpt from “Ode to Tomatoes,” Pablo Neruda

Breakfast is Served — with an Oops!

Before I dashed off to my college classes each morning, I had a 10-minute oasis of breakfast time around 6:30. With a modest-size repast of tea and lemon, bagel with peanut butter or cream cheese + a piece of fruit, I told God, “Thank you for this food and the leisure to enjoy it in.” Why would I even think to call it leisure? I had just 10 minutes before I bolted out the door, joined the traffic on Beach Boulevard, and rolled my car onto campus at 7:00 a.m. Busy day ahead!

Now in my writing phase of life, at 7:00 I may tune in to  20-minute yoga session, pre- or post-breakfast. It just depends.

But now my breakfasts are more abundant and leisurely. Well, . . . most of the time.

Yes, a nod to PaDutch taste buds - pickled eggs
Yes, a nod to PA Dutch taste buds – pickled eggs

Breakfast time includes a spiritual dimension:

First, CLEANSING . . .

WatermellonPureHeart

Then, moments of SILENCE

Silence, however brief (then) or longer (now). . . requires meaningful retreat from the hurly-burly busy-ness of life.

In his memoir, The Chosen, Chaim Potok’s main character, Reuven, speaks of the enlightenment his friend’s father, Reb Saunders, a Hasidic rabbi, imparts about the restorative value of long stretches of quiet: “. . . “I’ve begun to realize that you can listen to silence and learn from it.” And later Reuven’s brilliant friend Danny admits: “My father taught me with silence, . . . “ so I would not grow up with a mind having no soul.

Now take a deep breath . . . read s l o w l y :

When you are faithful in [silent meditation] . . .

you will slowly experience yourself in a deep way.

Because in this useless hour in which

you do nothing “important” or urgent

you have to come to terms with your basic powerlessness,

you have to feel your fundamental inability

to solve your or other people’s problems

or to change the world.

When you do not avoid that experience but live through it,

you will find out that your many projects, plans,

and obligations becomes less urgent, crucial, and important

and lose their power over you.

Abbot John Eudes Bamberger to Henry Nouwen  (Quoted in Fil Anderson’s Running on Empty, a book about living restoratively in “a world stuck on fast forward.” 73)

Next, MEDITATION . . .

Take another deep breath, read, and reflect

Patrick reading in Book of Luke
Patrick reading in Book of Luke

Grandson Patrick, my less pious stand-in for “Meditation.” He is reading from his Grandpa’s Bible the story of one of the shipwrecks of Apostle Paul he learned about in Vacation Bible School.

 Happy to say, I haven’t heard the phone ring yet, so there’s even time for another cup!

Seen in Santa Cruz Diner, CA
Seen in Santa Cruz Diner, CA

OOPS!

You were waiting for an OOPS! and here it comes. Life doesn’t always go as planned. Interruptions happen. And frequently. There is often a need to revert to Plan B. (See again Southern Friends Meet PA Dutch Dish)

Fil (really, not a misspelling) Anderson, again, in Running on Empty quotes Author Robert Benson, Living Prayer (page 81) who has devised a theory of life he dubs the “Rule of 21.”

Twenty-one minutes is the amount of time that one can go without being interrupted by a telephone call, a knock at the door, or an attack from cyberspace . . . .

Twenty-one days seems to be the maximum number of days that one’s life can go smoothly. The average is four, but the limit is twenty-one I think. It’s hard to live for more than twenty-one days without a car breaking down, a trip being cancelled, a family member getting sick, a pet dying, a tire going flat, a deadline being missed, or some other thing that scatters all of one’s otherwise neatly arranged ducks.

While I’m writing this post, there have been several hiccups in the rhythm of my own life. Specters in the form of medical, institutional, and financial needs have reared their unwelcome heads either in my own or our extended family. And it’s been, I gasp, about 21 hours — give or take a few!

*   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *

Here’s the menu. Choose one or two!

Do you eat breakfast? Is it a meal eaten on the run? More leisurely?

What are your spiritual adaptations before, during, or after breakfast?

What do you do when your plans go awry?  Share a sure-fire coping strategy.

Southern Friends Meet PA Dutch Dish

SouthernFriends

Plan A

The sweet aroma of ham-loaf baking wafts through the house as I hurry to welcome my Southern friends at the front door. They are in for a real treat: ham-loaf from Wenger’s Fine Meats in Elizabethtown, PA brought shrink-wrapped in my suitcase on the plane,

hamloafBrochure

My menu will replicate my mother’s, a superb Lancaster County Mennonite cook if there ever was one. Even at 95, she still makes some family meals:

MENU

  • Melon balls with citrus mint
  • Ham-loaf
  • Dinner rolls
  • Bread and butter pickles
  • Buttered peas & carrots
  • Mashed potatoes with fresh chives
  • Frozen lemon cream pie
  • Coffee

The table is set with formal elegance: wedding china and crystal with a lemony centerpiece:

TableSetting

My friends are genuine Southern belles: Not a gray hair among them, their diamonds are real, their speech soft: “How y’all doin’? and “Bless yah heart!” is part of their verbal repertoire. They have given me an education in southern emBELLishments, so this evening I plan to guide the conversation by asking questions. Growing up, did you meet Mennonites? What was your impression? Do you know what Mennonites believe?

But my plans dissolve as I am greeted by friends with party hats, balloons, and sparkly gift bags, gleeful that they have surprised me royally. My birthday is five days away, but—bless their hearts!—they know it’s never too early to party.  They produce smart-phones and iPads to capture the moment as I embrace Plan B:

4 friends party hars

PlanBmemo

Table conversation takes a different track from the one planned, and how glad I am that it does. We dish about vacation plans, family, embarrassing moments, dreams. We don’t weigh words! Then we enjoy dessert after I open presents and read more about Plan B from the memo pad gift:

Plan A is always my first choice  . . .

the one where everything works out.

But more often than not, I find myself dealing with

the upside-down version

where nothing goes as it should.

It’s at this point the real test

of my character comes in. . .

Do I sink or do I swim?

Do I wallow in self-pity

or do I simply shift gears and

make the best of the situation?

The choice is mine.

Life really is all about

how you handle Plan B.

— Suzy Toronto

Each one of us around the table has had our taste of Plan B. We have all have had our share of heart-ache, disappointment, and loss. But all of us have learned to put a high priority on our faith, family, and friends. After all, “life really is all about how you handle Plan B.”

The best laid schemes o’ Mice an’ Men / Gang aft agley, / An’ lea’e us nought but grief an’ pain, / For promis’d joy!                                         – Robert Burns

Does your life experience resemble Plan A or Plan B?

How has your Plan B turned out for the better or worse? Share your story.

Secrets of My Southern Friends

SouthernFriends

I grew up north of the Mason-Dixon Line, in Lancaster County, PA, to be sure, but my current friends are from the South. And they have secrets to go along with their charming accents:

They . . .

1. Never, ever leave the house without makeup.

2. At pot-luck dinners, whisk away food-carrying bags the second you enter the house.  (House must be picture-perfect for guests!)

3. Have a saying, “My hair color may be fake, but my diamonds are real.”

4. May have a passport showing California (?!?) as birthplace but still able to go places.

5. Have glittery, pink stun guns for self-defense.

6. Are familiar with the address of a classy target practice – for serious weapons.

7. Call mere acquaintances either “darling” or “sweetheart” especially if they can’t remember their names.

8. Adhere to the motto: Faith, family, apple pie and Chevrolet—well, maybe a Lexus.

9. Say “Yes, ma’am” or “No, ma’am” politely even when they’re mad.

10. Remember the Civil War a different way: God bless America!

flag

Recipe for Peach Cobbler, approved by a Georgia “Peach” friend:PeachCobbler

 Peach Cobbler Prepare first: 3 cups sliced peaches and 1 cup sugar (Mix)1 stick butter½ cup sugar3/4 cup self-rising flour

¾ cup milk

Put 1 stick of butter in a 1 ½ qt. dish and melt.Mix ½ cup sugar, ¾ cup self-rising flour and ¾ cup milk together and then pour over the melted butter.Do  Not  Stir!Pour fruit on top. Bake at 350 degrees for 1 hour

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Relatives, Reunions, and Forbidden Drink: Part I

I can hardly wait to go to the Metzler reunion in Lititz today. At Lititz Springs Park on the 2nd Sunday in July, I get to play with my cousins from my mother’s side of the family. My mother’s father, Abram, and her two uncles, Monroe and Herman, form the three branches of our Metzler family tree.

Sadie Landis Metzler_4x5_150

Grandpa Abram and Grandma Sadie who died when Mother was 9

On the way to Bossler’s Mennonite Church this morning, Mom told my Daddy that he can’t talk long with the men after the service because we have to get home to load up the food in the car before we can go to the reunion. Yesterday I helped my mom make Aunt Verna’s potato salad with lots of celery. After I went to bed last night I smelled the sweet, rich aroma of angel food cake baking in the oven for the special surprise for Grandma Metzler.

A.VernaPotatoSalad

The whole family is packed into the 1949 blue Studebaker again: Daddy behind the wheel, Mommy up front, and Janice, Jean, and me in the back. We all keep our church clothes on, so we can show how plain we still are. Daddy wears a white shirt and dark pants, and Mom and Janice and I have dresses with capes and sleeves to the elbow—Jean hasn’t gotten saved * yet, so she’s still a cute, curly-headed girl with regular clothes. All the Metzlers are Mennonite and notice the details of our dress, I imagine.

About a mile or two from Lititz, I stick my head out of the left rear car window and sniff, “I bet I can smell the Wilbur Chocolate Factory.” Now Janice and Jean lean out of the right window and say they can smell Lititiz Springs pretzels, but I catch a whiff of the rich Swiss chocolate aroma just before we reach the town limits.

LititzPretzel    WilburChocolate

Soon we’re on Broad Street, and we cruise past neat, two and three-story brick and stone townhouses. Like us, people here don’t lock their doors either, unless maybe when they go off on vacation to Atlantic City.

Lititz Springs Park is our playground. As our car rolls to a stop, we all fall out and head for our cousins. Mom calls us back to help carry stuff, of course. From a distance I notice Aunt Clara uncovering her Bavarian Cream dessert, and Uncle Leroy with his bags of peanuts for the peanut scramble about three o’clock. All my aunts look like pears, and my uncles like apples except for Clyde. And, believe me, my uncles have mirth to match their girth. Each of my mother’s brothers can do something funny or strange. Uncle Landis can click his false teeth up and down on his gums clickety-clack, Uncle Leroy can wiggle his ears, both at the same time, Uncle Clyde’s hand-shake includes a tickle with his index finger on the palm of my hand, and Uncle Abe can play his harmonica with no hands.

Metzler_Uncles_Aunts_young_5x4_150

After my sisters and I make the rounds of our crazy uncles, we match up with cousins our own age. I play with my favorite cousin, freckle-faced Janet who has glossy, bright red hair. Janice and Jean play with spunky, brown-haired Ruth Ann, Anna Mae, Gerry and Dorcas. Rachel too.

Soon, Uncle Monroe rings the dinner bell and all the young ‘uns come running. He’ll say grace in his high-pitched voice, and we’ll stuff down our food so we get to play again. Under the roof of the pavilion are three sets of long, wooden picnic tables, arranged parallel to each other. The Uncle Herman family branch sits along the first row of tables: the women and girls mostly wear pale-colored dresses with capes that have such tight necklines and wristbands they seem to cut off their circulation. I would just die if I had to wear thick, black stockings and shoes like they do, but I never hear them complain. And as hot as it is, some of the men are still wearing their buttoned-to-the-neck shirts from church.

The next bunch of relatives, the “Monroe” branch of the family are a little looser. They let their young girls wear skirts and blouses, and everybody else pushes their sleeves as high as they will go. When Mary, Monroe’s daughter got married, tongues wagged because her bridesmaids wore pastel satin fabrics on head bonnets to match their dress color. Later I realize she got that out of her system then;. Her plain dress complies with tradition now.

My Mom’s side of the family, the “Abram” side, is the least conservative, except for Clyde’s family because he is a preacher, and Abe’s family because they take pride in sticking to tradition.

In a few minutes all the cousins tumble off the benches for the peanut scramble.  I make a basket out of the skirt of my dress and scoot around madly trying to fill it with roasted nuts. Soon we sit on the ground and stuff ourselves with peanuts, all except Clair who is kneeling by the springs floating his plastic boat, first prize in the contest.

Now I see Mom, Aunt Verna, and Aunt Cecilia arranging another table for the birthday surprise. Out come the cakes and the punch-bowl which is soon filled with white grape juice and ginger ale, all gold and bubbly. In a few minutes, Uncle Herman rings the bell again. “It’s time for our surprise. Annie is 75 today, so you’s all come on and have some cake and punch.”

Our family is not bashful, and so we rush to the head of the line, after Grandma Metzler of course. The table looks so pretty. Someone has brought a garden bouquet of daisies and roses with a lace tablecloth. Cousin Janet notices that the relatives at the other tables are not budging. “Why aren’t the others coming over?” She wonders out loud to me.

I don’t know. Maybe they’ve just eaten too much to move, I surmise, but I do see the older folks whispering among themselves and wonder what they’re saying.      What happens next? Part II

* ARTICLE VI, Of Salvation: We believe that man is saved alone by grace through faith . . . in Christ; that through the new birth he becomes a child of God, partaker of eternal life. Statement of Christian Doctrine and Rules and Discipline of the Lancaster Conference of the Mennonite Church

Dutch Goose 101

As I shove the casserole dish into the oven, I notice the olive oil spray can, the top of the paper towel holder, knives, and a scissors all besmirched with sausage. When did stuffing a Dutch goose (euphemism for pig stomach) take so much time and effort? It seems my mother just sits on her stool in front of the sink, peels and dices potatoes, mixes them with sausage, fills the stomach cavity, and slips it into the oven. A few hours later she asks me to take it out, all done. Easy as that!

On my last visit to Pennsylvania, I bought chipped beef, a pig stomach (yes, the organ from a hog) from Groff’s Meats, and 7 1/2 pounds of ham loaf from Wenger’s Meats in Elizabethtown. Now at home I’ve thawed the pig stomach and am preparing it as a mystery dish for our daughter’s family. For future reference, I must assemble all the tools required: knives for dicing potatoes, darning needle, white thread, scissors before I begin. And start sooner, for goodness sake!

                              IMG_2699

Has anyone ever written out a recipe for pig stomach? I don’t know, but I’ve never seen Mother use one, so I call her mid-way in the process to ask for direction.

“How many potatoes should I use?”

“Oh, just however many you think.”

“Eight . . . ten . . . twelve?”

“Oh, it doesn’t matter. You can always put the left-overs in a casserole dish on the side,” so I see now it’s a guessing game.

No other dish I know off blends the culinary and sartorial arts so handily as filling a pig stomach, hence the needle and thread. To begin: the organ does have several orifices: intake, outgo, and a pyloric valve in there somewhere. This particular one has a tear, so I’ll have to stitch up 4 openings. Heaven forbid any of the sausage-potato stuffing leaks out. Mid-way through my first sew-up, I realize I’m stitching the large opening best suited for stuffing, so I have to undo it all, retracting thread through a gooey mess of fleshy tissue. Drat!

IMG_2714  Finally the dish is ready for the oven . . . almost! As I pre-heat the oven, I recall the end of my phone conversation with Mom:

“How long do you bake it?” I ask.

“Oh, whatever you think.” she says.

“Well, I don’t know what to think . . . 2 hours? 3 hours?”

“Just take a look at it, and when it’s golden brown on top and a little bit around the side, it’s done.”

                                      IMG_2720

Using the convection feature on my oven part of the time, the baking time turns out to be about 2 1/2 hours and after “resting,” ready to serve.

After gobbling up his first serving, Patrick speaks up, “NaNa, this is as good as ham loaf! May I have some more?” Jenna joins in with yummy sounds. There are requests for more all around the table now, and I’m happy it’s a hit.

                                  Patrick_Jenna_pig stomach_crop_5x4_96

Sustenance for the body, that it is. But more than that, it has occurred to me, we are experiencing what always happens when family gets together: stuffing memories into the space of our hearts as well.

So, I’ll do it all again with our son’s family after my next trip north when I visit Groff’s. Incidentally, Groff’s Meats has begun selling pig stomachs already filled for the princely sum of $ 15.00.

I have to say, I’d charge $ 25.00, more if I have to re-stitch!

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 ã Marian Beaman