Letters from Home

November 24, 2015

Good Morning,
     It was such a beautiful morning I decided to go for a walk and as I was looking out over the countryside I remembered it is "Letter Time" again. It is already Thanksgiving time and the cows still have green grass to eat in the fields. 
 

      It is interesting to hear about the variety of things people are planning for Thanksgiving Day, but most are getting together with family for a bountiful meal of turkey, pumpkin pie & all the trimmings in between. Let's remember to give praise & thanks to God who gives it all to us so plentifully.  

    

      This is also time for fall cleaning and tonight the majority of the employees will be at the Store to do some cleaning. The store gets cleaned from top to bottom. We will all be glad when that job is done!

     The youth girls hosted an annual Ladies Dinner for widows & singles, etc. on Sat. which is always interesting and good.

    Parboiled rice might sound like it's precooked, but it's not. Instead, it's processed quite differently from other types of rice. The resulting grain is cooked and served just as you would white ore brown rice. However, because of the special processing, parboiled rice is a better source of fiber, calcium, potassium, & vitamin B-6 than regular white rice. After rice is harvested, its inedible hull is removed to produce brown rice. If rice is put through a second step of processing to remove the bran, it becomes white rice. Unlike brown and white rice, the process for parboiled rice begins before the hull is removed. The complete grain of rice is soaked, steamed and dried, then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. The steaming does not precook the rice, so it still takes about 20 minutes to prepare.

Here is a unique recipe i found in a magazine that I enjoy:
German Potato Soup
Dice 4 medium potatoes and add 3 c. water. Boil until tender but not mushy. Melt 2 TBS butter, add 1 medium chopped onion. Stir until lightly brown. Add 1 TBS flour, stir until thickened. Add a small amount of the potato water to flour mixture. Mix well and bring to a boil, add to the potatoes. Stir and bring to a gentle boil. Add 2 hard boiled eggs, sliced. Add salt & pepper to taste, 2 TBS chopped fresh parsley, and 1/2 tsp celery salt (opt). Good served with cornbread and sausage patties.

We also have Springerle Anise & Orange cookies in stock again.

Quote: "I can live for two months on one good compliment." - Mark Twain 

 
                  Have a Happy Thanksgiving, Sovillla