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Notes from a Country Kitchen

Fri, Nov 16th, 2001
Posted in Columnists

Annabelle Kvam Monday, November 19, 2001

This winter weather almost puzzles us at times. I was listening to Rochester news one night last week and they were not talking about the warm weather, but about the bright northern lights down as far as Louisiana. I wonder what kind of weather these bright lights mean. Went for my morning walk the other day and heard a squeaking noise, looked up and a big bunch of wild geese were going over, but they were coming from the east, going west so wondered what that meant. I wont complain about these warm beautiful days, just sit back and enjoy each day.
. . . . .
The Best is yet to Come?
The Parish was giving a farewell party for its priest. One dear old lady wept continuously as she shook hands with him. Im so sorry to see you go, she sobbed. Now, now, dont cry, the priest consoled her. The bishop will send you a good pastor in my place, in fact, hell send you a much better one. At that, the woman wailed louder, Thats what they told me last time!
. . . . .
Lena: Ole vill you love me ven my hair has turned to gray?
Ole: Vhy not, I haff loved you tru all da odder colors.
. . . . .
If the family budget balances these day, you can be sure of one thing - you made a mistake.
. . . . .
Drive in banks were probably established so our cars could see their owners.
. . . . .
Two can still live as cheaply as one, if they both have a job.
. . . . .
Some people are like blisters -
dont show up until the work is done.
. . . . .
Thanksgiving Day
Be Thankful for Thanksgiving Day,
to live Within a country
That will set aside,
The pettiness and
Turbulence to give,
Its prayer of gratitude,
Ask God to Guide!
The Times are troubled,
They have been, before
Yet faith has lit a candle
That would glow,
From Pilgrims thankfulness,
To shine once more
Down thru the ages
To the days we know.
Be thankful for Thanksgiving Day,
Applaud that we are still
One nation under God!
. . . . .
Save the water youve boiled potatoes or eggs in, its nutrient rich and when cool, is ideal for watering plants.
For extra rich - tasting homemade cranberry sauce, add vanilla (a teaspoon or more) after cooking.
. . . . .
No Fruits only Seeds
When I was young, I wanted everything and all at once until our old Scottish minister explained things this way. One night he dreamt he saw a new shop on High Street and going in, he found an angel behind the counter. What did the shop sell? Everything your heart desires, the angel said. Then I want peace on earth, and end to sorrow, famine and disease! Just one moment, smiled the angel, you havent quite understood. We dont sell the fruits here - only seeds.
. . . . .
~Until next week, Annabelle

Holiday Cranberry Jam
2 cups fresh or frozen cranberries
1 medium orange, peeled and broken into sections
1 carton (16 oz) frozen sliced strawberries, thawed
3 cups sugar
1/2 of a 6 oz package liquid fruit pectin

In a food grinder or food processor, coarsely grind cranberries and orange sections. Place in a Dutch oven or a large kettle with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for one minute. Remove from the heat and stir in the pectin. Quickly skim off the foam with a large metal spoon. Immediately pour into hot sterilized jars, adjust caps. Process 10 minutes in a boiling water bath.

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