Monday, January 19, 2026
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Rain followed by sun; best therapy ever

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Trent Loos
Columnist

I’m writing about a big win in the central Plains. Up until about three weeks ago, it felt to me like the summer weather patterns would be far too similar to the drought of 2012.
In fact, folks I know who subscribe to a “weather guru” suggested the central Great Plains would indeed experience extreme drought. In our general area, it was so dry that center pivots were running the minute crops were planted. All we could do was share the old adage “plant in the dust and the bins will bust.” Honestly, it is a little early to say the crop is made, but 10 inches of rain in the past two weeks has certainly made the cows happy.
It’s funny how some moisture followed by blue sky and sunshine will give you the boost to take on any project.
Before I go on, I know many parts of the United States still look to the sky every day for a cloud front that might yield a bit of rain. I don’t want to make anybody reading this feel like they are getting left out, but I want to point out that green grass is the best therapy one could sign up for.
Some people in areas of the West are still experiencing the worst drought in their lifetime but, at the same time, a hundred miles down the road folks are in great shape. I am always aware that a pretty large section of the “Corn Belt” is rarely in a drought, but maybe just not getting the normal rainfall on crops for this time of the year.
All of this causes me to wonder how the current weather pattern stacks up with the historical droughts of the U.S. in the past 100 years. I went to a government tracking website called National Integrated Drought Information Systems to learn this: Between 1895 and 2010, on average, around 14% of the United States was experiencing severe to extreme drought (D2–D3) in any given year, according to the U.S. Drought Monitor. While recent droughts and heat waves have made news and broken records in some areas of the United States, by the size of the geographical area affected and the length of time that it persisted, the Dust Bowl era of the 1930s is still the most notable drought and extreme heat event in the U.S. historical record.
I know that every part of this country (with the possible exception of southern California) has this quippy little saying, “If you don’t like the weather, wait 10 minutes and it will change.” Clearly that is the case all across the land. I also have no question that weather patterns have continued to change over the years.
In fact, the number of people talking about how the earth’s magnetic pole is shifting and could reverse gives cause for an interesting discussion on the future of how and where land use will change.
I might add, in my opinion, none of this is the result of manmade climate change. You don’t need to be much of a historian to see the continual shift in the harshness of the climate. If you don’t believe me, go check out the Grand Canyon. I reckon that wasn’t a great day to be sitting on the porch drinking coffee.
I am writing this in the glow of the June Strawberry Moon as experts tell us that the full moon is as close to us as it will be until 2043. It is worth mentioning that the June moon was so named because this is the time when the American Indians would find the first batch of wild strawberries for the summer under this moon.
I realize all of us have morphed into the convenience of homes, indoor plumbing and instant communication so we have isolated ourselves from the forces of nature. My critters seem to be more in tune with nature than we humans. Meanwhile we will take on the challenges we face with a clear mind thanks in part to sunny skies and bountiful green grass on the ground.
www.LoosTales.com, or email Trent at [email protected].

Protecting your home from wasps

A common problem many homeowners encounter is wasps taking up residence outside their homes. Kansas State University entomologist Raymond Cloyd says, however, not all wasps are harmful.
“Wasps are beneficial and they are part of the ecosystem,” Cloyd said. “They are predators of many caterpillar pests and are docile overall. They will usually only sting if disturbed or agitated.”
Mud daubers and paper wasps are commonly seen around homes and will generally not attack people. However, yellow jackets will actually attack people.
Despite the beneficial role of wasps, many people may want to remove wasp nests to avoid the possibility of getting stung when outdoors. When considering removing wasp nests, Cloyd advises determining whether the nest is new or mature.
“If the home has a history of wasps building nests, such as in late spring or early summer, physically remove the nest when you see the nest being initially built,” Cloyd said.
New nests can be removed with  minimal risk of being stung because there are usually fewer wasps present inside the new nest. Wasps generally do not rebuild nests in the same location, so physically removing the nest will avoid having to deal with nests in the future.
Spraying nests with an insecticide should be done at night when the wasps are inside the nest, Cloyd said.
If the nest is large, mature, and has been around for some time, Cloyd recommends contacting a pest management professional.
“To avoid getting stung, contact a pest management professional,” he said.
Cloyd said that it is important to correctly identify the wasp that is creating the nest. He recommends contacting your local K-State Research and Extension office and either describing the insect over the phone or sending pictures via email.

Lovina Shares About the Wedding

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It’s already 10:30 p.m. this Monday evening. We had a late night, but we accomplished a lot today. Daniel Ray and Verena are moved into their new living quarters. Son-in-laws Dustin, Daniel, Daniel Ray and Alvin (Daniel Ray’s father), and two of Daniel Ray’s brothers were here today helping build the walls in part of the pole barn. They made a bedroom, and it already has a bathroom. The living room, dining room, and kitchen will be an open concept. Not everything is done, but they have moved enough in to make it livable for now.  

Thank you to everyone that sent wedding gifts or money. They really appreciated all the gifts and well wishes. They spent 8 days on a honeymoon and are back home. They had a nice time. 

The wedding was nice and worth all the work to get everything set up for it. We couldn’t have done it alone. Many hands make light work. They had around fifty cooks, twenty-eight table waiters (servers), and special helpers that were Daniel Ray’s brothers and sisters and Verena’s older nieces and nephews. They do odd and end jobs such as pass the guest books, pass out the little gifts for everyone, etc. 

The wedding services started at 9:00 a.m. We had four hundred pounds of chicken here that needed to be grilled for both meals. We got up at 4:00 a.m. and soon after that the men were already starting their grills to get the chicken started. Our sons-in-law, son Joseph, nephew Ben, and brother-in-law Levi did the grilling. They all did a great job. 

My sisters Liz and Emma were my head cooks and did a great job organizing everything and keeping everyone on their jobs. Our menu was barbequed chicken, mashed potatoes, gravy, buttered noodles (it took thirty pounds), dressing (made from thirty-six loaves of bread), mixed vegetables, dinner rolls, garlic butter, and overnight salad. Overnight salad can be made the night before, so it was easy to have those prepared the day before. Dessert was strawberry and peanut butter pies, fresh fruit (a combination of blueberries, watermelon, musk melons, and grapes), cupcakes (chocolate and white), ice cream, and of course the traditional candy bars. No Amish wedding seems complete without the candy bars served last to everyone. 

After the wedding services start the bride and groom have a short meeting with the ministry. While they are absent, singing is done. These songs are all sung from the Ausbund and all in German. Close family members are asked to lead these songs. 

Before the ministry comes back, the mothers of the bride and groom, grandmothers, sisters, etc. all go in to sit close to the wedding party. Around 11:15 a.m. the table waiters, special helpers, and cooks all come sit in the wedding services so they can see the bride and groom get married. At 11:30 a.m. the bishop marries the couple. After they are married the table waiters, special helpers, and cooks all leave again to get back to their jobs. The table waiters start filling the water glasses at their tables and get prepared to serve. 

When the services are over all the people head over to the building the tables are set in. Daniel Ray and Verena were married in daughter Loretta and Dustin’s pole barn across the road. Family is seated first closest to the “Eck” (the corner where the bride and the groom and their witnesses sit). Once everyone is seated the bishop of the bride will announce that everyone is silent for prayer. A song is placed by every plate and is sung while the table waiters collect all the bowls of food they need to serve their table. 

I will try to keep explaining more about the wedding next week. Until then God Bless.

For more wedding pictures visit Lovina’s Amish Kitchen on Facebook

PEANUT BUTTER PIE

8 cups milk

2 cups white sugar

1 1/3 cups flour 

1/4 teaspoon salt

3 eggs beaten 

4 (9 inch) baked pie shells

Whipped Topping 

Crumbs

9 cups powdered sugar 

3 cups peanut butter

Heat milk to scalding. In a separate bowl, mix sugar, flour, salt and eggs. 

Add mixture to hot milk and cook over medium heat stirring constantly until thick. Remove from heat. 

Make crumbs: stir together the powdered sugar and peanut butter until it’s a crumbly texture. Place 3/4 cup of this crumb mixture into the bottom of each baked pie shell. Reserve the remaining crumbs for topping.

Divide cooked mixture among the pie shells. Let cool then refrigerate. When ready to serve, top with whipped topping and sprinkle the remaining crumbs evenly over the 4 pies. Makes 4 (9 inch) pies 

 

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: Let Them Eat Frosting

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Amanda Miller
Columnist
Lettuce Eat Local

 

 We’ve all watched it happen a hundred times — a child is given a cupcake, and instead of taking a well-balanced bite, they dive straight into the frosting. They might proceed to lick it off, use a finger or utensil (unlikely) to shovel it off, or simply stick their teeth right in to bite it off, but they’re going for the frosting first and foremost. 

The rush to the sugar, resulting in a sugar rush. 

The cupcake, cake, cinnamon roll, or whatever it is becomes less an entire entity to be enjoyed and more a vehicle for the frosting. The kid cares only about devouring the frosting, no matter how carefully the baker planned the ratio of cake to frosting or thought about how they want the components to work together.

I witnessed this travesty at a party just yesterday with — dare I admit it — my own son. It was a beautiful slice of homemade white birthday cake, two layers of moist cake with a tender crumb surrounded by ample but not overwhelming buttercream: a very appropriate cake experience. That little fork went like a magnet directly to the edges, poking and pecking away until all traces of white and pink frosting were gone. He was noncommittal about the remainder of the cake, in his opinion having harvested the portion of greatest value. 

I want to be offended, but it seems Benson is not impervious to the temptations of his age. My nephew did the exact same thing right beside him; around the room were the tell-tale signs of similar misdemeanors, like bald cupcakes now topped only with teeth marks and streaks of frosting on small noses and cheeks. 

To be fair, the opposite transgression is often sighted in the generations above. When I think of those who reject frosting to enjoy cake on its lonesome, my mom comes first to mind. She has some notoriety in our family for not liking things to be very sweet (although she herself is quite sweet), and it’s hard to think of anything much sweeter than frosting. It would be a shock to the system to see her at a cake-eating event without a pile of frosting scraped on the side of her plate.

The proper ratio is also disrupted here by favoring cake without any frosting…but since I clearly inherited some of Mom’s tendencies, I tend to see this side of the situation as less of an indecency (with the exception of caramel frosting on cinnamon rolls, in which at least a small amount is crucial).

In fact, I ruin the whole equation by not even liking cake very much and therefore typically preferring to eat neither component. (Give me ice cream or fruit instead of cake any day!)

Add dark chocolate to the mix, however, and it changes everything. The kids and I are out in Ohio visiting my parents this week while Brian is doing the farming thing and living in tractor/combine cabs, so of course I made my mom a chocolate birthday cake like I always do, just a couple weeks late. I should make the cake without any frosting (and I do sometimes), but it’s hard to make it look quite as special without any, so I usually just explore different options. 

This year a super chocolatey double-decker recipe caught my eye with sweet corn blended in the batter and popcorn adorning the top — along with a double chocolate ganache. It may be sweet, but not like regular frosting; herein we find the answer to our frosting dilemma (as well as many of life’s other quandaries), in simply, dark chocolate. 

Just don’t sit too close to my kids if you want any. 

 

Frosting for Everyone, aka Whipped & Drizzled Chocolate Ganache

I decorated the cake with the littles in close proximity, and it was a losing battle to keep those fingers out of the ganache — handing over the beaters and spatula only temporarily distracted their ravenous desire for more frosting. But who am I to argue, it’s just chocolate after all! Fortunately it was just as easy to make and spread as it was to eat. 

Prep tips: the melted chocolate shouldn’t be too warm or too chilled when you whip it, but you should be good to go as long as it’s cool to the touch and not hardening up. 

8 ounces dark chocolate, chopped

6 ounces heavy cream, whole milk, or combination of

½ teaspoon salt, plus coarse salt for sprinkling

small splash of vanilla

Melt chocolate with cream gently on the stovetop or in intervals in the microwave; stir in the salt and vanilla. Reserve about a fourth of the chocolate, setting it aside, and refrigerate the remainder for about 15 minutes or until cooled but not cold. Using an electric mixer, whip the cooled chocolate until fluffy and lightened in both color and texture, 2-3 minutes. Spread this on your cake (it’s enough for a two-tier 8” cake if you don’t do the sides, which you shouldn’t or it will be too much frosting), and then drizzle with reserved unwhipped chocolate and top with a sprinkle of coarse salt.