The rains have been so good on my flowers and they are so good to help me not to have to pull a 100-foot hose all over the yard.
I just hope the rains will continue to come as we need them and all the crops and gardens will produce lots of good produce to freeze and can.
We are still having good places to go and I try to know about them so I can get the word about.
Mr. and Mrs. Reese Davis of Leander, Texas, are here at their farm on Polly Adams Road for a few weeks. They take the local county paper and they read about the Pickin'n'Grinnin' Saturday night at the Town Hall in Petersburg. We were glad to see them there and they were very complimentary of the music. Reese and Jeanne are a fine Christian couple and I am always so glad to see them.
Doylene and I went to the gospel meeting at Cornersville Church of Christ Monday night. The preacher, Bro. John Daniels, had a fine lesson and Billy Pigg led the singing. We are all so glad he was able to lead the singing.
I apologized for messing his wife's name up in last week's column. I called her Joe Muriel Cashion instead of Pigg. She was a Cashion before she married. I told Billy I was sorry about that.
A gospel meeting will be at McBurg Church of Christ July 19-24 at 7 p.m. The speaker will be Don Hudson; the song leader Jared Massey.
Super Saturday Vacation Bible School at Howell Church of Christ will be July 18 at 2 p.m. Classes for all ages. Adult class by Don Hudson, Hoyle Yearwood, and Leon Williams, followed by a hot dog cookout at 6 p.m. Devotional by Keith Vanhooser. Hayride at 7 p.m., to end at 8 p.m. Everyone is invited.
Friday night, July 24, everyone is invited to a cappella singing at Lincoln Church of Christ. Singing begins at 7 p.m. followed by refreshments at 9 p.m. Lincoln Church of Christ is at 1307 Meridian Street, Huntsville, Ala.
Our gospel meeting will start the fourth Sunday in July (26-30). Bro. James Sullins will be the speaker and Edwin Carpenter, the song leader. Sunday at 11 a.m. with dinner to follow; Sunday night at 7:30 p.m.; and Monday through Thursday at 7 p.m. Everyone is invited.
Ostella Church of Christ Vacation Bible School will be July 20-25 from 7 to 8:30 p.m. Classes from nursery to adult. The theme is "Riders of the Great Roundup." The adult class speakers are: Monday, Charles Hardison; Tuesday, Rick Rolin; Wednesday, Bill Tankersley; Thursday, Charles Hunt; Friday, Marlin Finley.
Five Points Fire Department is having a barbecue Saturday night, July 18, at 5 p.m. at Ostella. There will be a live band: Blackood Revival and Justin McCall (formerly with Stamps Quartet).
Doylene, Janice and I, along with Juanita and Muriel Pack from Catalpa went to Yell Church of Christ for the Marshall County monthly singing.
Our Second Saturday night Pickin'n'Grinnin' July 11 at the Town Hall in Petersburg was a real good one.
Our attendance at church was good too Sunday. The Porters were absent. We are sad that Mrs. Sadie Hemphill is in Marshall Medical Center. Our prayers are with her that she can soon be better.
Jeff Pack had to undergo surgery last week at Maury Regional Medical Center for removal of a kidney stone. We hope he can soon be better, but he was at church for both services and we admire Jeff for being faithful and a good worker in the Church.
We were glad Tammy and Mike Kellar were back Sunday morning. We hope she can continue to feel like getting back regularly.
Alice Pack was missed. She was in Leesburg, Va., visiting her daughter Tammie (John) Calys. Her friend Mrs. Frances Dunnivan accompanied her. The left Thursday by plane and came home Monday.
Melissa Williams had a birthday Sunday July 12. Her friends and loved ones wish for her to have many more happy birthdays. She and her husband Tony and Bro. Carpenter and Alice all enjoyed celebrating her birthday by eating at Sarge's Restaurant Sunday.
I repeat some birthdays that haven't come up yet. Angie Smith, July 14; Jeff Pack, July 16; Frances Renegar, July 17; Brian Porter, July 23; Alfred Haastings, July 27. All are worth repeating. May they all have many happy returns.
The nice rains have perked the gardens up I'm sure and we are all so thankful for all we have got. I am beginning to start canning and freezing all that we have given us and I am so grateful for everything.
Today I was really surprised to get two big grocery bags of corn (50 ears) brought, and Saturday morning I was so glad to get some of the real big cucumbers brought. The ones I need to make the Three-Day Ice Pickle.
I have already started making them. I have a lot of orders, and I hope I can fill them all this year (about 150 jars, some pints, some quarts). I will give the recipe so others might make them.
Three-Day Ice Pickle
10 or 12 large cucumbers - enough to make a one-gallon jug full. I use the plastic jugs.
First Day: Peel cucumbers, take out seeds and cut in small chunks, fill a gallon jug. Mix 2 cups lime and 1 tsp. alum with 1/2 gallon water and pour over the cucumber chunks in the gallon jug. Put in the refrigerator for 24 hours.
Second Day: Rinse well, through about 4 or 5 waters. Put back in the gallon jug, cover with ice and keep in the refrigerator for 24 hours.
Third Day: Drain off water. Mix 8 cups sugar, 3 tablespoons mixed spices (tied in a cloth) and 3 pints white vinegar. Mix well and pour over cucumbers in the jug. Put back in refrigerator for 24 hours.
Next day: Pour cucumbers with vinegar and sugar mixture into a large pan and simmer for 10 to 15 minutes. Remove spice bag. Put in sterilized jars and seal.
2 qts. corn, cut from cobs
1 qt. cabbage, chopped
1 cup sweet red bell pepper, chopped
1 cup sweet green bell pepper, chopped
1 cup onion, diced
2 cups sugar
4 cups apple cider vinegar
1 cup water
1 tsp. celery seed
1 tsp. mustard seed
1 tablespoon canning salt
1 tsp. turmeric
1 tsp. dry mustard
Mix corn gently with other vegetables. Combine sugar, vinegar, water, and spices. Make sure sugar is dissolved. Pour over vegetables and simmer for 20 minutes. Spoon into hot, sterilized pint jars and seal. Makes about 6 pints.
Pickled Red Beets
20 medium-sized red beets
2 1/2 cups apple cider vinegar
2 1/2 cups beet juice
1 cup sugar
2 tsp. salt
10 whole cloves
2 cinnamon sticks
Scrub beets and remove tops. Cook beets until tender. Drain and reserve beet juice. Remove skins and cut beets into chunks. Combine vinegar, juice, sugar, and spices; bring to a boil. Remove spices. Add beet chunks and boil again. Pour into hot sterilized pint jars and seal.
I hope we can have a good tomato crop with ripe ones and then this fall I will hope to be making the green tomato relish or chow chow.
I guess that is about enough canning for now.
1 cup sugar
2 cups flour
2 tsp. baking powder
1 tablespoon melted butter or margarine
1 cup milk
Brown sugar, cinnamon, and butter for top.
Sift sugar, flour and baking powder together. Add milk and butter and stir until well blended. Divide mixture between two well greased 9-inch pie pans or cake pans. Sprinkle tops with flour, then brown sugar, then cinnamon. Push chunks of butter into the dough. This makes holes and later gets gooey as it bakes. Bake at 350 degrees for 30 minutes. Cut into wedges and serve warm.
I hope to be with you again next week via the Tribune.