Today I drove through the McPherson valley Wetlands to see if the waterlilies were blooming, or if there was even any water to support them. Evidently there is just enough water for a few of them to grow and bloom, because some of their large yellow flowers dotted what otherwise appeared to be a sea of green weeds. I remember several years ago clamoring up over the dike of one pond to be greeted by what looked like something from an exotic Chinese water garden. I’ve always called them water lilies, but the Public Lands Manager for the Kansas Dept of Wildlife and Parks who manages the entire McPherson Valley Wetlands system tells me their proper name is American Lotus, and says they are in fact native to Kansas. That reminded me of PePe Le Pew the skunk from cartoons of my generation. PePe fancied himself a ladies’ man, and his famous pickup line was “Ah, my little Lotus flower.”
The year I first discovered them was a wet year, and they filled the shallow waters in the corners of the pond like a mat of immense green leaves dotted with bold, pale, yellowish-white flowers the size of cereal bowls. Most of the time these plants are shown with their enormous leaves floating on the water, but here where the water was shallow they actually rise above the water’s surface. Most of the leaves on these plants were about a foot wide, give or take, and the flowers that were fully opened measured 6 inches across. Leaves on older American Lotus plants can reach 24 inches in diameter. An interesting phenomenon is that American Lotus leaves never get wet; water forms a droplet on them and just runs off.
Each flower has a bright, yellow, round center resembling a little double-layer cake. When the flower dies, that center swells into a seed pod 3 or 4 inches wide resembling a wasp nest with several individual seed compartments that each contain a single marble-sized seed. As it further dries the seed pod droops toward the water and the seeds eventually spill out and lay on the bottom of the pond. The seeds can lay dormant in the mud for several years before germinating, which occurs when the hard outer shell softens. The plants grow from tuberous roots called rhizomes which can become up to 50 feet long and can have dozens of plants growing from them. American Lotus plants will grow in the still water of any pond, lake or stream that is shallower than 3 feet.
Waterfowl and other wildlife will eat the seeds and tubers if they can get to them. Native Americans peeled and cooked the tubers to eat as vegetables or dried and stored them for winter food. They ate the seeds in soups and other dishes or roasted them like chestnuts. Many Great Plains tribes attributed mystic powers to the American Lotus plants. A poultice made from the pulp of the root was thought to relieve the pain of inflammatory ailments such as arthritis, and a mash made from the blossoms and leaves was said to have anti-fungal properties. Although little sound research exists concerning the medicinal properties of the American Lotus, a close cousin, the Indian or Sacred Lotus which is native to Asia and Australia has been used medicinally for generations. It is known to relieve asthma, inflammation, headache and fatigue, and is said to promote good digestion.
When I first visited Kansas over 30 years ago, I either bought or was given a decorative seed pod of some sort that was brown and hard with numerous round compartments in it, each containing a round hard seed of some sort. I was told they were called “lake nuts.” That decorative object has long since disappeared, but at the time I remember no one seemed to know what the heck it really was. Guess what; after writing this column I now know it was an American Lotus seed pod! I never cease to be amazed at the wildlife and plants which flourish here in Kansas that common sense tells me shouldn’t be here in our prairie state at all. For instance, beavers and bobcats here in Kansas, really; and now waterlillies!!! Of the American Lotus someone has said, “Whenever you doubt your self-worth, remember the lotus flower. Even though it plunges to life beneath the mud, it does not allow the dirt that surrounds it to affect its growth or beauty. Boy Howdy, can we use a heapin’ portion of that today! Continue to Explore Kansas Outdoors!
Steve can be contacted by email at [email protected].
Ah, My Little Lotus Flower!
Bar room compliments
Roots of discord (3) Third of five articles on the history of trouble in the Kansas Republican party
By the mid-1990s, political labels were high fashion in Kansas politics. One-by-one, young conservatives were replacing incumbents of the Republican old guard. New coalitions began to out-muscle the strictures of party discipline.
The young rebels ‒ they were actually called “rebels”‒ grew in number and voice. They were fresh, ardent supply-side, fiscal conservatives determined to cut taxes and reshape state spending. Many of them were devout anti-abortionists. Nearly all were painted as “social conservatives,” a term embraced by the press.
Republicans who opposed abortion and favored state vouchers for private schools became the “religious right.” One of them, Rep. Kerry Patrick, a sharp and energetic idealist from Overland Park, sponsored a bill demanding sterilization implants for welfare mothers; his plan landed him a full segment on the CBS documentary program, “60 Minutes.”
The outsiders, a few Republicans and most Democrats, were called “moderates”. The term “liberal” had fallen far out of favor, but the whispering never stopped: Most Democrats were liberals, a term that bordered on profanity.
*
In the final rush of the 1996 legislative session, the House of Representatives passed a measure than banned same-sex marriages in Kansas. The Senate quickly agreed and Gov. Bill Graves signed the bill into law.
Moderates, civil libertarians and old-line conservatives were stunned. In moments, word went out that the radical Republican religious right had forced righteous dogma into state law.
In fact, it was Democrat ‒ Rep. Jan Pauls, of Hutchinson ‒ who had co-authored the measure and carried it on the House floor.
State Sen. Mike Harris, Wichita, was the Republicans’ conservative leader in the legislature. He said the stimulus for the same-sex marriage ban and some of the state’s most stringent anti-abortion proposals came from Democrats, not Republicans.
“Democrats, seen as moderates and liberals in nearly everything else, come on strongly for pro-life legislation. There are several of us, at least,” Pauls said at that time.
It was never clear how many Democrats were “social conservatives.” But the religious left, compared with the religious right, was more liberal in issues of taxing, spending, welfare, education and the environment. Many, but not all of those Democrats were Catholic. (Pauls was a protestant.)
Bruce Larkin of Baileyville and Bill Reardon, Kansas City, both Catholics, were among prominent Democrats who were pro-life, but disagreed on the death penalty.
Reardon said there was much more to being pro-life than being anti-abortion.
Said Larkin: “My religious upbringing taught me understanding and compassion for the less fortunate. I cannot turn my back on these people. I respect life in all stages. The fact that I’m pro-life and anti-capital punishment shows, I think, consistency in that belief.”
Pauls said she favored many Democratic causes ‒ “the legal rights of the impoverished, the plight of the laborer, the rights of tenants. Democrats protect the downtrodden, the working family, the blue collar. I’m comfortable with that.”
“It’s like the bumper sticker says.” Larkin said, “‘Democrats are Christians, too’.”
*
Harris, the conservative leader , said the religious left was barely visible in the Democratic party.
“They don’t neatly fit in. Democrats have labor unions, feminists, gays and lesbians, a huge gathering of special interest groups. The social conservatives, then, are the Kennedy Democrats left over. They hang in there, rather than have grandmother roll over in her grave if they switched parties.”
At the time, Harris noted connective links with Democrats, “a similarity in social class.”
He mentioned education reform. “We agree that the problem is bringing the poor, and poor children, out of their poverty through education. We don’t agree that vouchers ‒ school choice ‒ may be the answer. But we do see education as the way to break the cycle of poverty.”
“The successful legislators,” said Pauls, get past the labels ‒ “right, left, religious or whatever, and look for alliances on individual issues, We’re not forced into a mold of what a Democrat is supposed to be.”
Then Harris took aim at his own party: “The problem with country club Republicans is that the only care about capital gains, tax cuts and money. It’s as though many social problems don’t exist. The rich already have school choice, We don’t,” he said.
(Next: Cage fighting)
Cream Puffs
I’m not sure I’ve ever run this easy recipe for cream puffs. I started making cream puffs in my early 20’s. As I recall the first time I made them was the 4th of July, around 1982 – 1984. I even remember where I was, I was working on the Golden Eagle Riverboat, in Canton, Missouri. We were having an ‘after the show’ 4th of July party. I took a tray of savory puffs and a tray of sweet cream filled puffs.
I recall I waited until just before serving time to fill the puffs. Usually I use a fork and just lightly tug them open. Don’t get out the knife, the first method works well. I want to say I filled one with egg salad and the other with a ‘tight’ vanilla pudding.
They look ‘cute’ on a tray, it appears that you’ve gone way out of your way to make something extra special, which you have, and it’s not that difficult!!!
These days I play around a great deal more with the fillings. My biggest tip on the fillings is to keep them ‘tight’ as I stated above. If the filling is too ‘loosey goosey’ the guest bites in and it drips everywhere. You definitely don’t want that to happen.
Ladies, you will enjoy serving these at showers and ladies teas. Don’t think for a minute the men won’t enjoy them too, they will.
Last week I was pretty adamant about sharing a new salad with you today or a cake. Allow me to explain why I’m not sharing one of these recipes this week. I feel like I have to come clean on this. The rice salad dish that I made needed to go back to the drawing board. After I made my own recipe I realized something was missing, and I couldn’t quickly put my finger on it. That means more digging into dialogues and conversations over recipes on line. By golly, as my husband, Ervin, would say, I found a ‘discussion’, on line that solved the problem. The answer was from an 80+ contributor. When it’s just Ervin & I testing recipes, (I was off work this past week on holiday.) it’s hard to eat all this salad and then turn right back around and make it all again. So, I’m giving myself a breathier and next week the new recipe should be ready to roll. (I’m actually glad to make it again, because I love the salad and the history associated with it.)
Sometimes when you write recipes it’s hard to go back to something when it doesn’t come out perfect, on the first run. You need to give the palate a bit of a rest before you go at it once again. Also; these days, with the price of food, you like to get it right the first time!
This past week was so wonderful, our nephew, Brayden, was here for about 8 days. He is a great young man, we ran around doing things and even stayed home a day, so Aunt Debbie could rest! We met his dad on Sunday morning back at our half-way point in Osceola, Missouri. I’m seriously going to miss him this coming week. Tomorrow Ervin has to mail his tennis shoes home, I thought we did a good job getting him gathered, but obviously not!
This week I hope to sew and do a few things on the home front this week. Rejoice everyone the temperatures will be more reasonable for about a week, I for one, am ecstatic on that point. Simply yours, The Covered Dish.
Savory & Sweet Cream Puffs
Choux Pastry
(Pronounced “shoo pastry”)
Cream puff pastry is the same dough used for eclairs and churros
Dough
1/2 cup water
1/2 cup whole milk
8 tablespoons salted butter
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1 cup flour
4 large eggs, room temperature
Glaze
1 additional large egg
1 additional tablespoon of water or milk
Preheat oven to 425 degrees. Prepare jelly roll pan with parchment or silpat covering. Place 1/2 cup water, 1/2 cup whole milk, butter, sugar and salt in small saucepan. Over medium heat cook ingredients to a boil. Remove from heat and with a wooden spoon stir in the 1 cup of flour, all at once. Return to medium heat and cook until a thin film forms on the bottom of the pan. This will release the moisture from the eggs and partially cook the flour.
Move cooked mixture to a mixing bowl and beat for 1 minute on medium. This is to assist in cooling down the dough, prior to the eggs. One at a time add the 4 eggs. Beat until the dough is like a thick ribbon.
Before starting the dough decide how you are going to place the dough on the baking sheet. Some choose to use a 5/8 “piping tip to form the puffs. My favorite is to simply use a 3 tablespoon scoop or a 1/4 cup measuring cup. This method will also aid in preventing peaks on the puffs. If you choose to put an egg wash on the puffs whisk the egg and water/milk together, brushing lightly across the top of each puff.
Place puffs ‘centered’ in the 425 degree oven. Bake for 10 minutes. DO NOT
open the door. After the ten minutes reduce oven temperature to 325 degrees and bake an additional 20-22 minutes longer. The best way to tell if a puff is done is by the deep golden color tone. Open oven and prick each puff with a toothpick to allow the steam to escape and to keep the puff from flattening.
The puffs can be filled with a piping tool or by cutting the puffs in half. There have been times when I’ve even used a fork to lift them open. The inside should be very hollow. If it does not have the hollow appearance it is ok to pinch some of the dough out.
Puffs may be filled with savory or sweet fillings. Extracts, spices and zests can be added to the puff dough to complement the fillings. This recipe should yield approximately 20 puffs.
What makes the cream puffs ‘puff’? The moisture in the eggs turns to steam puffing the batter.
Frequently puffs have powdered sugar sprinkled over them before serving.
Fruits can also be added inside cream puffs.
Sweet Cheesecake Filling
2 boxes instant cheesecake pudding
1 cup heavy cream
1 cup half and half
Additional milk or half and half, find out after cream cheese is added.
8 ounces softened whipped cream cheese
1 teaspoon vanilla
In a mixing bowl combine 2 vanilla puddings, cream and half and half. With a whisk blend until smooth. Set aside to firm. With a mixer whip the cream cheese until smooth, adding the vanilla. After the pudding is set combine the two mixtures. Spoon or pipe into puffs.
Some powdered sugar could be added if not sweet enough
Daughter Loretta and Dustin Welcome a Baby Boy into the Family!
Lovina’s Amish Kitchen
Lovina Eitcher,
Old Order Amish
Cook, Wife &
Mother of Eight
Today, August 8, has now been two years since my brother-in-law Jacob passed away. It is still hard to believe he isn’t here anymore. He was only 48 when he died, leaving sister Emma a widow at age 47. Our thoughts and prayers are with her and the family as another year passes by without him. Rest in peace, Jacob! You are greatly missed!
Emma’s sons Jacob, 23, and Steven, 16, both have muscular dystrophy and use mobility scooters mostly. Son-in-law Tim’s brother and his family took Jacob and Steven along with them on a trip to Colorado. This will be an enjoyable trip for them to get to see the West.
Son Kevin always dreamed of getting to see the West. Maybe someday! He fell again and bruised his knee and also scratched his face up again. I’m so fortunate he didn’t damage the part where he had stitches, though it was the same side of his face. He’s having a hard time bending his leg and has been sleeping down on the couch since. Kevin is taller than his brothers, and I think growing that fast doesn’t help the muscular dystrophy any.
Now I will tell you about our highlight of the week. Daughter Loretta and Dustin welcomed another son into their family. Byron Liam was born on August 7 at 8:37 a.m., weighing 6 pounds 7.8 ounces, 20 inches long. He is also welcomed (well, maybe haha) by “big” brother Denzel, 13 months.
Loretta was at a bigger hospital an hour away to deliver Byron because she was at high risk due to some complications. The natural birth went well, but Loretta has preeclampsia now, so she will have over three days at the hospital to be treated for that. Other than that, mother and baby Byron are doing okay. He is a sweetie, and I’m already so attached to him. Denzel hugs the baby for a while but then decides he doesn’t want him close.
I was able to be at the birth and help the midwives at the hospital along with Dustin. Such a miracle to see, and I’m so glad I could be included in such a precious moment.
Daughter Verena, Denzel, and I are headed to the hospital with our friend Beth to see how Loretta and Byron are doing today and take more things up that they need. Denzel is in his car seat beside me as I write my column. I completely forgot that I needed a column out today. I had Denzel in a crib beside our bed for the night. He needed a bottle and woke up for that during the night around 3 a.m. I think he would have slept through the night, but I think he missed his daddy and mommy. Poor little boy has to get used to sharing his parents. He and Byron will be best of friends someday.
Right now, Denzel’s pulling his blanket over his face and playing peek-a-boo with me. He giggles and giggles and does it over and over.
Joe and I have 11 grandchildren now, ages six and under. We feel so blessed!
Church services were held at daughter Elizabeth and Tim’s on Sunday. It rained lightly off and on but otherwise went pretty well. They served a good lunch to everyone. The menu included homemade wheat and white bread, ham, cheese, peanut butter spread, pickles, red beets, hot peppers, blackberry jelly, butter, iced tea, coffee, and four different kinds of cookies. Popcorn was served after lunch while the women washed all the dishes and packed them up for the bench wagon for the next church service.
Until next week… God bless!
Banana Bread
1/2 cup butter, melted
2 eggs
1 1/2 teaspoons baking soda
2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
3–4 ripe bananas
2 cups milk
3 cups all-purpose flour
Mix the first six ingredients. Mash the bananas and beat them into the first mixture. The batter will be thin. Alternately add flour and milk. Pour into 3 greased loaf pans. Bake 45 minutes to an hour at 350 degrees or until a toothpick inserted comes out clean.
