Tuesday, January 27, 2026
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Daughter Verena Shares Her Adventures with the Grandchildren

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Lovina’s Amish Kitchen
Lovina Eitcher,
Old Order Amish
Cook, Wife &
Mother of Eight

This is Lovina’s daughter Verena writing. I decided to write, as I have some free time. I am staying with my sister Susan’s five oldest children: Kaitlyn, 8, Jennifer, 7, Isaiah, 6, Ryan, 5, and Curtis, 5, for eight days, as Ervin’s parents took Susan and Ervin to Florida as a wedding gift. They took Ervin Jr., 1, with them. Ervin’s parents had been wanting to take them sooner, but something always came up.
My boyfriend’s sister Anna, 12, has been staying with me. She goes to the same school as the three oldest so she has been going on and off the bus with them. I have been getting the children up at 6:00 in the morning, and the bus gets here at 7:15.
On January 15, Jennifer turned 7 years old. She was excited when my sister Liz’s daughter Abigail, 8, and her son TJ, 6, came off the bus with the rest. They all had a snack and then went to the living room to play with the toys. My sister Liz’s husband Tim came to pick up TJ, and Isaiah went home with them to stay overnight.
Anna kept the girls entertained, and they had a real fun evening. Jennifer wanted potato soup for her birthday supper. I made cupcakes with that, and the girls frosted the cupcakes. It took me a while to get them settled down for bedtime. They were pretty tired the next morning, but I got them ready in time and on the bus.
Every night after supper, we have been keeping the toys picked up, floors swept, and dishes washed, wiped, and put away. I write each chore on a paper and fold it up, then I put it in a cup. I pick out a chore for each child, and that’s the one they do. This morning since they didn’t have school, they helped me clean up after breakfast. Anna swept the floors, Jennifer washed the dishes, Ryan rinsed the dishes, Isaiah wiped off, Kaitlyn and Curtis picked up toys. They all did a fantastic job! I zoomed around on my mobility scooter giving orders!
Kaitlyn and Anna have been doing the chicken chores every day and getting the mail in. Anna is very good with children and has been a huge help to me. I’m very thankful she has been staying with us. My boyfriend Daniel has been doing the chores for Ervin, but he will not be able to do them this weekend, as he had surgery yesterday to remove his wisdom teeth. He isn’t allowed to lift anything heavy for two days.
On Thursday, Daniel Ray came here to do the chores again, so I asked him if we could take all the laundry to my parents, as Mom had volunteered to wash it for me. Daniel Ray hitched his horse to Ervin and Susan’s two-seater buggy, and we gathered all the clothes. Once the children were home and had their snack, we drove the six and a half miles to my parents’ place.
Mom was making supper when we got there. I had wanted to go to Dustin and Loretta’s to see their children, as it felt so long since I had seen them. Mom told me I didn’t need to help with supper, so Daniel Ray, the children, and I walked over to Dustin and Loretta’s place. Well, I didn’t walk, as I can’t. I drove my scooter and got stuck in every snowdrift. Daniel Ray was always right there to the rescue.
Loretta’s boys were super excited to see us. Twelve-day-old Kylie fell asleep after her bath. Dustin was making supper when we got there. We didn’t stay too long, just long enough for me to get my cuddles from Denzel, Byron, and Kylie.
When we got back over to my parents, Mom had supper ready. She made mashed potatoes, noodles, and corn. We all ate very good. Mom’s cooking always tastes so much better than mine. Kaitlyn helped me wash the dishes before we left. We got home around 9:30 p.m. The children changed into their night clothes and they were sleeping as soon as they were in bed.
It is now Tuesday, January 21, just after noon. School was canceled for the day since it is too cold outside. Ervin and Susan will be home sometime this afternoon. All of the children are taking a nap, as they were pretty grumpy from staying up later last night. They are very excited since I told them Mom and Dad will be home today. They are also excited to see their baby brother Jr. He walks now and is at such a fun age, and he gets plenty of attention from his older siblings.
Well, I better sign off. You all take care, and God bless!
Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her three cookbooks, The Cherished Table, The Essential Amish Cookbook, and Amish Family Recipes, are available wherever books are sold. Readers can write to Eicher at Lovina’s Amish Kitchen, PO Box 234, Sturgis, MI 49091 (please include a self-addressed stamped envelope for a reply); or email [email protected] and your message will be passed on to her to read. She does not personally respond to emails.

Lettuce Eat Local: From A to Za’atar

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Amanda Miller
Columnist
Lettuce Eat Local

“Big Z, little z, what begins with Z?” I knew Dr. Seuss and I would follow the same queries in our alphabet journey, although our answers would always be different. While my ABCs might not have been everyone’s piece of cake, at any rate mine didn’t result in things like Silly Sammy Slick sipping his six sodas and getting sick sick sick. (Well, at least I didn’t hear that any of you suffered illness after trying my recipes….) 

I could have borrowed a page from Jerry Jordan’s jelly jar and jam beginning with J, and Benson wouldn’t have minded if we followed David Donald Doo and dreamed up a dozen doughnuts, even if they came with a duck-dog too. I often feel like Young Yolanda Yorgenson, wondering if the chaos level would actually be less if I were merely yelling on the back of a yawning yellow yak. 

But I don’t need to make up characters like the Zizzer-Zazzer-Zuzz for my Z — although at first glance you might think I am. Zucchini would have been the obvious choice here, but you know me. We’re going with Za’atar instead! You can say it “zah-tar,” and a more authentic pronunciation would put the emphasis on the first syllable, and give that r a little roll. 

What is it, though? That’s a two-fold answer, as za’atar is both a Middle Eastern spice blend and an herb traditionally contained within that blend. The plant itself, also known as hyssop or Syrian oregano, has flavors similar to thyme and oregano, so in commercial blends on this side of the Atlantic they typically stand in its stead. 

Ironic, right; most za’atar does not contain za’atar. To be fair, I just wrote about wasabi that rarely ever has wasabi in it; and have you ever had popcorn shrimp with even a single piece of popcorn? Oh wait, that’s different.

Anyway, in addition to the dried herbs, za’atar also contains sesame seeds and sumac (a tart, lemony spice ground from dried red sumac berries). The ingredient list might stop there, or have a few more regional or personal additions, like marjoram, dill, or even orange zest. It’s often paired with meats, hummus, labneh, salads, and flatbreads.

While za’atar isn’t very common in these parts, it is possible to seek and find it even here in central Kansas; I have at least two different blends in my cupboard. That said, it’s likely easier to just make your own mix — which, incidentally, I’ll be sharing with you as this week’s recipe. 

But making za’atar does no good if you don’t know how to use it. Even though I have a couple jars of it and love the flavor, I have to admit that I rarely ever eat it. Zucchini is by far and away the more common Z in my cookbook indices. While I clearly don’t stick to following recipes, I ordinarily look at one/some and go from there; so if za’atar isn’t mentioned, I often forget it. If I’m just looking for “something something” as I spin my spice cabinet shelves, there are scores of other blends to catch my eye (baharat, tandoori, berbere…and so forth and so on). And I just realized my za’atar is on an inside row since it’s in a big jar, meaning I don’t see it as quickly. 

So I need to do some rearranging, because I do love za’atar and need to remember to use it. And it doesn’t even require a zizzer-zazzer-zuzz, so that should help. 

 

Homemade Za’atar

Za’atar is from the South West Asia and North Africa region, so it pairs well with flavors and dishes from those countries, but it could turn into your new favorite all-around seasoning. Herby, lemony, nutty…it’s got it all. There’s even an International Za’atar Day on September 23, so start practicing now incorporating it into your table. Adding it to a Super Bowl appetizer this weekend would be a perfect start. 

Prep tips: Remember this is a blend that you can personalize, so try this basic equal-parts ratio, but adjust to your preferences. If you can’t find sumac, try drying and crushing some lemon zest and using that instead.

1 tablespoon dried thyme

1 tablespoon dried oregano

1 tablespoon sumac

1 tablespoon toasted sesame seeds

Mix all ingredients. Most blends don’t include salt, but to increase the ease of using as a sprinkle-on-anything seasoning, you can add a teaspoon of coarse salt. Use liberally. 

“AEOs”

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Thayne Cozart
Milo Yield

From what I hear and see on the news, the Executive Order has reached it’s all-time pinnacle of federal governing power. In the past two weeks, hundreds of EOs, “Executive Orders,” have been signed with the highly publicized purposes of solving myriad national economic and political problems, including knocking rampant inflation in the head.

Which got me to thinking about ways executive orders might affect U.S. agriculture. As stated repeatedly in the media and elsewhere, two major national problems in agriculture that influence inflation — and have the public laser focused on –are the skyrocketing prices of eggs and beef to consumers. Consumers are really sensitive about the high prices of both these products.

So, how effectively might executive orders solve those two high priority problems? For convenience sake, let’s call them AEOs, “Aggie Executive Orders.”

To me, the rules of basic science are more powerful than the rules of Aggie Executive Orders.

The solution to get lower egg prices is getting more eggs through hens and into the supermarket. And, I don’t think there is any Aggie Executive Order than will make a baby chick hatch any faster than 21 days, or make hens lay more than one egg per day, or make a new pullet start laying eggs any faster than five and a half to six months.

Likewise, the solution to get lower beef prices is more beef in the supermarket. To get more beef requires more calf-producing heifers and cows. Again, I don’t think there is any Aggie Executive Order than can mature a heifer to calf-bearing age in fewer than 18 months, nor speed up the bovine gestation period faster than the biologic norm of 279-292 days.

So, to me it looks like consumers need to realize it will take time to bring about actual production of more eggs and beef. Aggie Executive Orders can’t solve the problem.

***

Okay, let’s switch from animal science to soil science. Thanks to a kindly reader from Burlingame, Kan., for submitting this humor. Here it is:

One day a group of young, up-and-coming scientists got together and decided that mankind had come such a long way with computerization and artificial intelligence that it no longer needed the Divine. So, to get their scientific logic out in the public, the group got selected to have a slot on the agenda of a multi-faith conference on religion in Rome.

Out on the stage and in front of the television cameras, the group’s spokesman announced, “Science has brought us to the point that mankind no longer needs religion. We’re to the point now where we can clone people, manipulate genes, and do many miraculous things, so next time you pray, tell your deities to just butt out.”

“Oh, really?” said one priest, stepping forward. “Well, we’ll just see what they have to say about that.” Then he looked to the heavens, bowed his head, murmured a quiet prayer, and genuflected. And, sure enough, in the blink of an eye the sky opened up and a thunderous voice rang out. “I challenge you to a man-making contest,” the voice said.

The eager scientists conferred and readily agreed.

“Now, we’re going to do this just like I did in the old days,” the voice added.

“OK, no problem,” said the lead scientist, bending down to scoop up some earth.

“No, no, no,” said the voice. “You go get your own dirt.”

***

Now that the U.S. has an official Department of Government Efficiency (DOGE), a kindly Oklahoma reader submitted a first project for the DOGE folks to tackle. Here it is:

There’s an old saying that “When you find that you’re riding a dead horse … get off.” But we note that in certain government administrative manuals, there’s a whole range of far more advanced strategies as possibilities when confronted by a dead horse:

1. Buy a stronger whip.

2. Change riders.

3. Appoint a committee to study the horse.

4. Lower the standards so dead horses can be included.

5. Reclassify the dead horse as “living impaired.”

6. Retain outside contractors to ride the dead horse.

7. Harness several dead horses together to increase mass and velocity.

8. Provide additional training/funding to enhance the dead horse’s performance.

9. Declare that as the dead horse does not have to be fed, it is less costly, carries lower overhead and thus contributes substantially more to the economic bottom line than do live horses.

10. Promote the dead horse to a supervisory position.

***

As I write this column on my 82nd birthday, Jan. 30, and Nevah’s milestone 80th birthday, she has left me — for just four days. She, her twin sister, three daughters, and three nieces have left on a Florida celebration of the twin’s birthday.

So, I’ll be batching for a few days and to celebrate I’m hosting the Old Geezer Gang Coffee Group to enjoy a vegetable/beef lunch here at Damphewer Acres. I betcha we have a good time.

***

This week launches my 52nd year of writing this column. I ain’t promising nuthin’ for the future but I’ll try to stay the course.

Words of wisdom for the week: “Mother Nature makes us endure February to get to March and Spring, but remember, Mother Nature never lets February block the gate into March.” Have a good ‘un.

Creamed soups and etc

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I am going to ‘try’ not to chat so much in this column and provide you with 3 ‘small’ guides that may end up inside the spice cabinet door. It’s what I did way back in the day. After you’ve been cooking a ‘long’ time, you won’t need these guides, but until it becomes second nature, these will come in handy.

Last week I left you with ironing, sewing, & cooking on the homefront. Suffice it to say I finely wrapped those projects up on Saturday, along with 2 new tablecloths, so I can see my dining room again! For those who don’t know, I enjoy making simple tablescapes, especially when we entertain. I now have a solid red quilt on the dining table with a red ‘ticking’ look topper over it. The center is winter greenery, pine cones and a lantern. I’ll be adding hearts and implementing fresh flowers for our dinner party.

This weekend I did lots of food prep to make some of our weekend meals a lot less work and time, something I love doing. Since I still work I try to do bulk cooking on the weekend, so there’s leftovers for our work lunches. If Ervin, my spouse, is out on a bus trip, (school bus driver) I tend to just skip cooking at night and reach for a fried egg or a pbj! That’s also when I take on little home projects.

Tonight I’m doing a new dish called Sausage, potato leek soup. I’ll try to run it for you next week, who knows, it might become your new ‘Super Bowl Dish’. Our family is having a thick bowl of chili for the Super Bowl. I have some desserts to make next weekend for our Valentine dinner, so I need to keep it simple.

Something that is not easy for many novice cooks is learning how to thicken things. There are still times when I don’t have quite enough thickening agent, and have to reach for more. No matter how many years in the kitchen, this can still occur. What I’m going to give you below are 2-3 samples of thickenings. The First one is not mine, it came from ‘Grit Magazine’, (my favorite read). The second one will be my mom’s cream base for her stuffed baked potatoes with peas, ham and mushrooms. Here we go:

Cream of Anything

Yields 1 ½ pints or 3.5 cups

2 tablespoons of preferred fat

¼ cup diced onion

½ cup diced mushrooms

½ teaspoon salt

1 pint or 2 cups broth

4 ounces heavy cream or cream cheese

Melt fat over medium heat in a sturdy pot. Add the onions and mushrooms and saute until the onions are translucent. Add the salt & broth and simmer for 5 minutes. Using a immersion blender, pulse the mixture til it’s smooth. Stir in the heavy cream or cream cheese. Stir & heat thoroughly

Here is my mom’s mixture:

 

Cream Base for soups, etc., Betty Dance

1/3 cup butter or your choice preferred fat

½ cup finely chopped onion

6 tablespoons flour

½ teaspoon dry mustard\

½ teaspoon black pepper or more

Salt to taste

3 ½ cups milk, usually 2 %

8 ounces creamed cheese

Much like the first mixture from Grit magazine: Melt the butter in a sturdy saucepan, saute onion until translucent. As if you are making a dry roux, which you are, work the flour into the mixture. Add dry mustard, black pepper and any additional spices you may choose, including the salt. ‘Sometimes’ at this point I’ll work softened cream cheese into this mixture along with the milk, added gradually. Garlic powder, onion powder, paprikas, chili powders and other spices can be added. Continually stir bringing heat up until the mixture boils.

This guideline and the one from Grit are good for a macaroni and cheese base too.

Perfect gravy

Preferred fat whether butter, bacon grease or sausage drippings 2-3 tablespoons

3 ½ cups flour

2 ½ cups milk

I also add dry mustard, peppers, etc. in my gravy base.

Melt fat and work flour into the fat and or sausage gravy, cook as long as you can without burning the flour, add spices and gradually pour in milk to thicken. This is enough gravy for 2-3 persons.

Remember if you switch to cornstarch instead of flour you will use only half the amount of thickening agent.