Our lunch menu consisted of fresh fried tenderloin, mashed potatoes, gravy, dressing, mixed vegetables, corn, lettuce salad, homemade bread, butter, strawberry jam, cheese, hot peppers, apple delight, cinnamon rolls, doughnuts and chocolate pie.
Later in the evening our three oldest daughters and their friends and Jacob and Emma's two daughters went to my sisters Verena and Susan's house to play games. Joe and I were ready to call it a day. We must not be so young anymore as we were ready for an early bedtime. The younger children were all ready for bed early as well. It was relaxing to think pork butchering day was done for another year. How blessed we feel to have more meat in the freezer.
Sunday wasn't our church Sunday so we just stayed home and rested. The children knew right away what they wanted for breakfast Sunday morning: fried pon hoss and coffee soup. I also made scrambled eggs.
Sunday our clocks will go ahead an hour. It is daylight when the children leave for school now, but come Monday morning it will be dark again when they leave.
Blessings to all. I want to make bean soup with the ham bone one evening.
Try this recipe:
BEAN SOUP WITH HAM
1 pound navy or pinto beans
5 1 /2 cups water
1 ham bone with some meat on it (you may use 1/4 lb. bacon ends instead
1 /2 cup chopped onion
1 /2 chopped celery
1 /2 cup chopped carrots
1 1 /2 teaspoons salt
1 /4 teaspoon black pepper
1 /4 teaspoon oregano or other seasoning
Several drops of liquid smoke (optional)
2 chicken bouillon cubes (crushed)
Combine beans and water in a large saucepan. Heat to boiling. Turn burner
off, keeping tightly covered. Let sit one hour. Add the ham bone, onion,
celery, and carrots. Heat to boiling and simmer for 1 1/2 to 2 hours
tender. Add the rest of the seasonings about 10 minutes before the end of
the cooking time, stirring well. Remove bone, trim off meat, and add to
soup. Yield 10 to 12 servings