2020-06-01 Country Woman

❝Everybody loves

sunflowers.❞KIM BUTTON

GRISWOLD, CONNECTICUT

Read Kim and Duane Button’s story, page 13.

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ContentsJ U N E / J U LY 2 0 2 0

49An abundance of grapes led a ranch family to a new venture—crafting artisan vinegar.

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7 Let’s Chat55 Puzzles57 Recipe Index

Share a Smile

49 Say HelloA family handcrafts vinegar in a remote corner of Nebraska.

52 On the FarmMeet our 2020 Country Woman of the Year.

54 ScrapbookReaders’ best pics.

56 Lots of LaughsNo dessert? No problem—until the secret got out.

58 Simply FunPreserve a picture-perfect flower bouquet.

Let’s Eat

31 Gathering PlaceMenus change with the seasons on the Wyoming prairie.

34 Garden FreshEnliven dinner with a trip to the herb garden.

40 Comfort FoodLet side dishes capture the picnic table spotlight.

44 Made with LoveFrosty fun with the season’s fruit.

COUNTRY WOMAN TO GO

Read Country Woman and share recipes from anywhere. Go digital: countrywoman

magazine.com/digital

COVER PHOTO

Photographer: Mark Derse

Set Stylist: Melissa Franco

Food Stylist: Shannon Norris

Welcome Home

17 Live It Northeast nautical decor sets sail for California.

20 Grow ItPick the best tomato for you.

22 Make ItVintage feedsacks create an artful kitchen.

28 Keep It Antique sewing

notions make interesting—and useful—collections.

Come On In

11 Door Decor Pin patriotic pride to the front entry.

12 Fresh PickingsBuild a better s’more this summer.

13 Good NeighborsA lot of love grows in these farmers’ sunflower fields.

14 Hands OnTurn an old tank into garden art.

15 From ScratchCool off with a festive drink.

COUNTRY WOMAN (ISSN 0892-8525) (USPS 852-900), Vol. 50, No. 4, June/July 2020 © RDA Enthusiast Brands, LLC, 2020. Published bimonthly by RDA Enthusiast Brands, LLC, 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906. Periodicals Postage Paid at Milwaukee, Wisconsin, and additional mailing offices. Publications Mail Agreement No. 40065693, Canadian GST No. 865444285RT. POSTMASTER: Send address changes to COUNTRY WOMAN, PO BOX 5294, HARLAN IA 51593-0794. Send undeliverable Canadian addresses to [email protected]. Questions about your subscription? Email [email protected] or visit countrywomanmagazine.com/customercare or write to COUNTRY WOMAN CUSTOMER CARE, PO BOX 5294, HARLAN IA 51593-0794. For address changes, include both old and new addresses. If the post office alerts us that your magazine is undeliverable, we have no further obligations unless we receive a corrected address within one year. Subscription prices: In U.S.: $19.98 for one year, $29.98 for two years, $39.98 for three years. Canada: one year, $23.98 CDN plus GST or HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid. Send new subscriptions to PO BOX 5294, HARLAN IA 51593-0794. Allow four to six weeks. Material in this publication may not be reproduced in any form without permission. Country Woman is a registered trademark of RDA Enthusiast Brands, LLC. Consumer information: Country Woman may share information about you with third parties for the purpose of offering products and services that may interest you. If you would rather not receive such offers via postal mail, please write to Country Woman Customer Mailing List, PO BOX 3120, HARLAN IA 51593-0186. You can also visit www.tmbi.com/preference-center to manage your preferences and opt out of receiving such offers via email. Please see our Privacy Policy at www.tmbi.com/privacy-policy.

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Got an amazing shot featuring gorgeous views, stunning wildlife,or recreational fun in your favorite park? We want to see it!

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Hurry...contest ends July 13, 2020!Enter now at: country-magazine.com/photocontest

No purchase, payment of any kind or online service subscription necessary to enter or win. Purchase will not improvean entry’s chance of winning. Entrants must be 18 or older and legal residents of the 50 U.S. states or District of Columbia or of Canada (excluding Province of Quebec). Void where prohibited.

Wildlife

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CIRCLE OF FRIENDS

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As I write this note,

my family, along with

everyone else who is

able, are staying in, waiting and

hoping our efforts help save lives

in the COVID-19 pandemic. And

while we’re unsure where we

might be by the time this reaches

your mailbox, it comforts me to

know that country women are

strong and creative, prepared to

navigate a homebound life, while

still finding ways to shine a light

back into the world.

What makes you a country woman? It’s the last question we

ask our Circle of Friends members in the “Meet a Friend” column

at right. I loved Sandy Erdman’s answer—that you can appreciate

a homegrown, handmade, from-scratch life no matter where you

hang your hat. This perspective may help all of us right now.

Modern homesteader Jill Winger, whom you’ll meet on page 31,

believes deeply that you can live a more intentional life anywhere—

whether you’re canning tomatoes in a city apartment or in a home

on the range. Jill’s been helping her community lately by posting

Instagram tips on homeschooling, bread baking and other tasks

that have suddenly become top priorities for many of us.

Helping others is what a country woman does, whether that’s

sewing masks for healthcare workers or checking in on a neighbor.

It’s how we’ll all make our way in the coming weeks—together. May

those weeks bring good health and brighter days.

Shine a Light

Tell us about yourself. I’m married with two grown sons and a granddaughter, Emily. I’ve been an accountant, teacher and behavior counselor. I currently write a column about antiques and collectibles, and I am the owner of Sandy’s Sweet Nothings, a fabric and design business. One of my hobbies is donating and selling items I collected for years—mugs, teacups, aprons and fabric.

What’s a surprising item someone brought you to appraise? A few years ago I did an appraisal workshop at the county fair. In the price guides, a gal found a Red Wing watercooler that appeared to be like one she had. We got excited; the book had it around $3,000. I checked with a collectors’ group and we had a winner—she sold hers for $2,500.

Who inspires you the most? My grandmother was a farm woman who inspired me to knit, sew and journal. My mom loved city decor and restored furniture and sewed while working full time. My mother-in-law was a farm woman, too, and we shared ideas that carry into today.

What makes you a country woman? Living in a city of 3,000 along the Mississippi, I can see the Wisconsin hills from my front window and the Minnesota hills from my back door. But it isn’t necessary to live in the country to love it. I love all things country—you can see that in my writing, sewing and collections.

Sandy’s feedsack creations inspired the

crafts on page 22. Check out her work:

facebook.com/sandyssweetnothings.

Meet a FriendSANDY ERDMAN

GOODVIEW, MINNESOTA

SHARE YOUR

PARK PHOTOS

We’re kicking off the Your

Parks Photo Contest with our

sister magazine Country. Enter

in three categories—scenery,

recreation and wildlife—and

show the beauty of national,

state and local parks. The

grand prize is $1,000! Enter

by July 13 at countrywoman

magazine.com/yourparks.

JENNIFER ZEIGLER DEPUTY EDITOR

COUNTRYWOMANMAGAZINE.COM CO U N T RY WOMA N 6

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Friendly Advice

Q: What do you do to stay active—no matter the season?

We enjoy hearing from readers. It’s easy!

Just drop us a note: feedback@

countrywomanmagazine.com

Tried-and-True

What a surprise to see my well-used Betty Crocker’s

New Dinner for Two Cookbook pictured in the Keep It

section of the February/March issue. It was a wedding

gift from my husband’s sister, dated March 1966. I still

use it and recently made the Praline Squares on page 26

for the first time. They are a new favorite in our home.

LINDA SISKEY GROVER BEACH, CALIFORNIA

Thanks for the Memories

Just received the February/March anniversary issue—best

issue ever, and I have had a subscription for years. Loved

seeing Ann again. Great recipes that I really can try. It

just seemed so right for such a time as this. Familiar

and friendly.

JoANN BARNES ELKHART, INDIANA

More Kitchens, Please

Hello there. I have been a subscriber of Country Woman

for years, and I’m a spring chicken of only 44! I have

saved copies that are more than 20 years old. The

best part was the country kitchen featured in each

issue. Why is this not still part of your magazine?

TAMMY SCHAFFER-MILLER BASSANO, ALBERTA

EDITOR’S NOTE: Thanks for this feedback, Tammy. We

have good news for readers who just can’t get enough

kitchen inspiration. Country Woman is sponsoring a

Best Farmhouse Kitchen Contest this summer, with the

winner earning $500 and a feature in a future issue. So

get out your cameras and turn to page 8 to learn more.

LET’S CHAT

We have 150 acres to explore. Walking through the

hills and valleys not only exercises our bodies but

revives our mental health. Seeing the wild turkeys

and deer, hearing the sounds of a babbling brook,

smelling the wild onions growing along the path

and enjoying the quiet peace are important to our

health. And in the winter, we love sledding down the

hill in a feed trough. Hauling it back uphill is the real

exercise! STEPHANIE MORGAN EWING, KENTUCKY

I had been a church pianist for 52 years —since

I was 14. As I entered my senior years, I wondered

if my piano playing days were over. And then our

church began holding Sunday afternoon services

at the local retirement home and needed a pianist.

I volunteered. The job is perfect. Now I have

a reason to keep practicing the piano.

JEWELL JOHNSON FOUNTAIN HILLS, ARIZONA

If you live down a long lane, walk rather than drive

to get the mail. Maybe plant veggies or berries

around the edge of your property, so you get a

walk in while going to check on them.

CHERYL STUNKEL TUSCARORA, MARYLAND

I try to incorporate pushups while cleaning the

stalls on our farm. It works like this: I clean the stall,

press my arms on a stall wall, and push toward the

wall and back out. Repeat 10 times. Sometimes I

also do knee lifts as I lift items out of the feed room

or I’ll do waist twists while I wait for the water to fill

the trough. MARIE B. HILLIARD NEWBORN, GEORGIA

What are your best tips for planning the perfect

picnic? Visit us at countrywomanmagazine.com/

submit to share your tips.

JUNE I JULY 2020 7CO U N T RY WOMA N

WIN $500!

Our Circle of Friends volunteers provide some of the creative ideas and heartfelt stories you see in every issue of Country Woman. Visit country womanmagazine .com/circleoffriends to apply.

Amy Adams Torrington, CT

Teresa Ambord Anderson, CA

Holly Ambro Washington State

Sharon Blumberg Pflugerville, TX

Tabitha Cooper Columbia, TN

Brenda Davey Greenbrier, AR

Sandy Dudzik Streamwood, IL

Sandy Erdman Goodview, MN

Helen Fletcher Shad Bay, NS

Danielle Glasgow Union Mills, IN

Marie Hilliard Newborn, GA

Margie Lytle Wasilla, AK

Mellanie McCreary Palmer, AK

Jennifer Milakovic-Nelson Campton Hills, IL

Stephanie Morgan Ewing, KY

Hayley Moss Hull, IA

Shelby Oppermann Mechanicsville, MD

Wendy Quattlebaum Huntington, WV

Melody Richardson Middlesex, VT

Cathie Schoer Shepherd, MT

Cheryl Stunkel Tuscarora, MD

Jamie Taylor Muskegon, MI

Jessica Wagner Versailles, OH

Wendy Walker Eustis, FL

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It’s the favorite room in the house, the one

everyone gravitates to. So show off your kitchen

in Country Woman’s Best Farmhouse Kitchen

Contest for a chance to win $500. The winner will

also be featured in a future issue of the magazine.

TO ENTER, send six photos and a 300-to-600-word

essay explaining why you love your kitchen. Be sure to

hurry—the contest begins June 1 and ends Aug. 31. Go

to countrywomanmagazine.com/contests-giveaways for more details and to find the entry form.

TIPS FOR CREATING A WINNING ENTRY

• Send a mix of photos—wide shots showing

an overview of the kitchen, as well as tighter

images that zero in on specific details.

• Send at least six high-resolution photos that

are at least 1MB in size.

•Do not reduce the size before submitting.

•Use your essay to tell us why your kitchen is special

and the place people love to gather. Does it contain

family heirlooms? Did you remodel it? What was

challenging about the process? What tips do you have

for others that might help them create a beautiful

kitchen space?

EDITORIAL

Chief Content Officer Beth Tomkiw

Executive Editor Kirsten Schrader

Associate Creative Director

Christina Spalatin

Deputy Editor Jennifer Zeigler

Art Director Jessie Sharon

Editor Ellie Piper

Layout Designer Samantha Paine

Senior Editor, Copy Desk Dulcie Shoener

Copy Editors Amy Rabideau Silvers,

Sara Strauss, Ann Walter

Food Editor Rashanda Cobbins

Senior Editor, Digital Lori Vanover

Director, Editorial Services

Kelly Madison-Liebe

Senior Rights Associate Jill Godsey

Editorial Business Assistant Megan Smith

Production Coordinator Jon Syverson

Senior Manager, Publishing Technologies

Dena Ahlers

Business Analysts John Piccirillo,

Shannon Stroud; Jill Banks (junior)

Editorial Intern Emily Hannemann

Contributors Sarah Bierstedt,

Stephanie Sliwinksi (crafts)

Executive Culinary Director Sarah Farmer

Recipe Editor/Recipe Tester

Alicia Rooker, RDN

Food Stylists

Shannon Norris (senior), Josh Rink

Associate Culinary Producers

Sarah Tramonte, Audrey Rompon

Prep Kitchen Manager Catherine Ward

Culinary Assistants Sarah Fischer,

Maggie Knoebel, Beth McGuire

Director, Visual Production

Stephanie Marchese

Photographers Mark Derse, Dan Roberts

Senior Set Stylist Melissa Franco

Market Producer/Set Stylist Stacey Genaw

BUSINESS

Senior VP, Sales Lora Gier

Eastern Advertising Director

Pete Holfelder Jr.

Midwest Advertising Director

Kim Krubeck Hinrichs

Direct Response Advertising Jennifer Izzo

[email protected]

Art Director Michael Castellano

Director, Sales Services Gisele Myer

Director, Magazine & Book Production

Kim Corrigan

Production Analyst Aracely Lopez

TRUSTED MEDIA BRANDS, INC.

President & Chief Executive Officer

Bonnie Kintzer

Chief Administrative Officer Dean Durbin

Chief Revenue Officer John Boland

Chief Marketing Officer C. Alec Casey

Chief Digital Officer Vince Errico

Chief Technology Officer Nick Contardo

SVP, Marketing Ronak Patel

SVP, General Counsel Mark Sirota

VP, Human Resources Jennifer Tyrrell

VP, Benefits & Compensation

Heather Schwartz

VP, Consumer Acquisition Heather Plant

VP, Operations Michael Garzone

VP, Consumer Marketing Planning Jim Woods

VP/General Manager, Website Products

Emily Christner

VP, Programmatic & Data Product Operations

Scott Mulqueen

VP, Digital Sales Cory Rotkel

VP, Retention Linda Alexander

VP, Analytics Tom Argiriou

Director, Creative Development Mikal Gilliat

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Come On InHello to happy living and down-home fun

Patriotic PinsWith prepainted clothespins, this festive wreath

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D O O R D E C O R


COME ON IN

S’more to LoveThe campfire just got better.

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frame and again alternating between outside and inside.3 Paint stars white and allow to dry thoroughly.4 Hot-glue stars into place on blue clothespins.


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An event that germinated

in a single sunflower

patch has raised more

than $1 million for Make-A-Wish

Connecticut. At Sunflowers for

Wishes, a yearly celebration at

Buttonwood Farms in Griswold,

Connecticut, visitors purchase

bouquets of beautiful yellow

blooms, go on hayrides, picnic

and taste Kim Button’s special

sunflower ice cream. All the

proceeds go to Make-A-Wish.

Kim, who owns Buttonwood

Farms with husband Duane,

started hosting the farm’s annual

event in July, nearly 17 years ago.

People started asking what she

was going to do with the acre of

sunflowers planted across from

the farm’s homemade ice cream

store. They decided to sell the

flowers, along with notecards

and T-shirts, and donate the

proceeds.

There are plenty of worthy

organizations Kim could have

helped, but she says Make-A-

Wish was in line with her values.

Sunflower PowerFor 17 years, Kim and Duane Button have used their farm’s

fields of flowers to help families. BY EMILY HANNEMANN

“Make-A-Wish helps families,

and we’re a family,” Kim says.

“We thought it’d be a good fit.”

And she felt sunflowers were a

unique way to raise funds.

Those golden flowers hold

different meanings for different

people, Kim says. Folks buy

them for a variety of reasons,

from paying tribute to a deceased

loved one to simply creating a

pretty bouquet for the dining

room table. “Everybody loves

sunflowers,” she says, “so we

decided to keep doing it.”

Hosting such a big farm

gathering—held over nine days

last year—is no small feat. Kim,

her family and lots of volunteers

get out at 6 a.m. each day of the

event to pick the flowers that

now span 14 acres. The fields are

G O O D N E I G H B O R S

warm, the flowers are heavy and

they’re working alongside “a lot

of bees,” Kim notes on the farm’s

website. But to help so many

families, it’s more than worth it.

Wish children and their families

often visit during the event, but

the Tuesday after Sunflowers for

Wishes concludes, Kim extends

an invitation to Wish families to

spend a day on the farm. The

Buttons serve hot dogs and ice

cream, offer hayrides and let

guests visit cows.

Buttonwood is also a fully

operational beef and dairy farm

that offers more than 50 ice

cream flavors. It hosts other

events, like a corn maze.

Kim enjoys meeting people

and helping those who need it

most—especially the kids. “You

know when you’re sick and you’re

waiting for the doctor to give you

your test results? Imagine a little

kid feeling that way,” she says.

“So Sunflowers for Wishes is a

good time for them to forget all

their troubles and have fun.”

To help so many families, it’s more

than wor th it.


Janice Gates of Carmi, Illinois, fashioned her inviting, oversize ladybugs from the ends of an old

propane tank. After cutting up the tank, cleaning off the rust and giving the ends a coat of primer, the

beetles took shape under a cover of red paint and black accents. Janice gave her entomological ladies

their eyelashes with CarLashes, a specialty product made to attach to automobile headlights.

Upcycled InsectsMake a friendly hello for the front yard.

H A N D S O N

Red, White & BlueFrozen LemonadeThis patriotic drink is both festive

and refreshing. With red cherries,

blueberries and lemon juice, we

created a striped lemonade that

is perfect for your Independence

Day celebrations.

SHAWN CARLETON SAN DIEGO, CA

TAKES: 10 MIN. • MAKES: 4 SERVINGS

1 cup lemon juice

1 cup sugar

4 cups ice cubes

1 cup fresh or frozen blueberries

Maraschino cherries

Place lemon juice, sugar and ice

in a blender; cover and process

until slushy. Divide blueberries

among 4 chilled glasses; muddle

slightly. Add lemon slush; top

with cherries.

3/4 CUP 229 cal., 0 fat (0 sat. fat),

0 chol., 1mg sod., 60g carb.

(55g sugars, 1g fiber), 0 pro.

Decked-Out DrinkKick back and keep cool during Fourth of Julyfestivities with this fun treat.

F R O M S C R A T C H

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8

Welcome HomeYour guide to all things fresh, feel-good and country

L I V E I T

Smooth SailingLifetime collections of antiques help bring a

Northeast nautical look to a West Coast home.

Kelly Hikida loved the English-style cottage

she found for sale online—so much so, she

put in an offer, sight unseen. It’s so cute, she

thought to herself. I could do a lot with that house.

She was on vacation when her real estate agent

called to let her know she got the Irvine, California,

house that 10 other buyers were also interested in.

It was time to turn her thoughts into reality.

Kelly set about transforming the new home she

shares with her husband, her 11-year-old son and

her mom into a Nantucket-style cottage. The homes

of the Northeast coast have always called to her, she

says. “I’ve lived in Orange County all my life, but,

you know, you just like certain styles,” Kelly says.

One of the first things she did was paint the front

door red in honor of the family strawberry farm she


WELCOME HOME | L IVE IT

1


3

2

KE

LLY

HIK

IDA

1 SET SAIL

Kelly has collected about 20 ships

in bottles and displays them on

these vintage shelves. She keeps

her handyman busy with projects

like this one—he added the

wainscotting in the back and

the pretty scallop on the top.

2 LIGHT THE WAY

The nautical theme continues with

touches like this old ship’s lantern

that Kelly had electrified to use as

an indoor lamp.

3 A PLACE TO GATHER

The sitting room is Kelly’s favorite.

Originally meant to be the dining

room, it found a new use when Kelly

moved her farmhouse table to the

kitchen. Now the room offers a set

of old chairs she had reupholstered

in a country fabric. She suspended

the vintage toy ship in the window.

The Hikida family spends a lot of

together time there, especially when

her son, Thomas, uses the space to

practice his ukulele. “The natural

light comes through there—we get

nice sunlight,” Kelly says. “My dog

likes to sit in that window.”

grew up on. “I really love that bright red. My dad

always had a red truck.”

In the years since, Kelly has pulled up carpet

and removed tile floors, replacing them with the

hardwood more common in her favored aesthetic.

She’s added wainscotting in many rooms—“I would

love to put wainscotting throughout the whole

house,” she says.

She filled the home with antiques she has

collected for 50 years. And when her mother,

Janice, moved in with Kelly’s family seven years

ago, she brought her own lifetime of collections

with her. “We’ve kind of collaborated,” Kelly says

of the home’s decor, a mix of her and Janice’s pieces.

Kelly’s five-day-a-week antiquing habit has

slowed as the house has filled with collections of

graniteware, vintage toys and nautical items. “It’s

kind of an enchanted little house down at the end

of the alley,” she says. But there’s always a list for her

handyman. “Would I ever be done? I don’t know,”

she says. “There’s always projects.”


WELCOME HOME | GROW IT

BEST TOMATOES

E V E R

G R O W Y O U R

The secret to success is finding one that’s right for your garden and your

favorite summertime meals.BY MELINDA MYERS

icy slicers for BLTs, cherry varieties for salads and

acks, Romas for sauce—the tomato possibilities

e endless, but the amount of space in your garden

nd on your countertop is most likely not. One plant

oes a long way, so before you buy that first seedling,

ecide how you’re going to use the season’s harvest.

or inspiration, turn to page 33 for a savory tomato

galette recipe. Then pick the best plant for you.


SLICERSSmooth round slicers aredelicious on sandwiches. Themost popular varieties includeBetter Boy, which is a well-knownclassic; Celebrity, an All-AmericaSelections winner with good flavorand disease resistance; and EarlyGirl, one of the first to ripen.

BEEFSTEAKGlobe or irregular-shaped

beefsteaks have dense fruits that

can weigh more than a pound but

mature slowly. The Beefmaster

variety produces 1- to 2-pound

red fruit, while Big Beef has

smaller fruit, with terrific

disease and crack resistance.

Red-pink Brandywine and

dark red Cherokee Purple

are popular heirlooms.

PASTEPaste tomatoes are perfect forpreserving and cooking, withmeaty fruit and fewer seeds.Roma is a favorite for its disease

D – DETERMINATEGrows to a certain size andstops. The fruit tends to ripenall at once and in a relativelyshort period of time.

I – INDETERMINATEContinues to grow, flower andproduce new fruit throughoutthe season. Use tall stakes andbig towers to keep these largeplants upright.

V, F, NIndicates that the plantis resistant to verticillium,fusarium and nematodes.Consider varieties resistantto more than one, and toother diseases, when possible.

AAS – ALL-AMERICASELECTIONSPlants with this designationhave been tested nationally

and selected for their suitabilityfor backyard gardens.

H – HEIRLOOM

A tomato variety that has beenaround for more than 50 years,and preserved to keep it trueto its parentage.

TUMBLER

A type of tomato that is morecompact, needs little supportand can be grown in a hangingbasket.

HYBRID

The result of breedingprograms. Typically, they’vebeen selected and bred fordesirable characteristics.

DAYS TO HARVEST

The average number of daysfrom planting until the firsttomato is ripe.

BEFORE YOU BUYLearn what those tomato tags are telling you.

Tomatoes with

Top Honors

Grow these All-America Selections award winners.

resistance. Red-orange Amish Paste has recently gained in popularity. Many cooks turn to San Marzano for its excellent flavor, size and crack resistance.Big Mama is easy to peel. Gardenswith limited space might try themore compact window box Roma.

SALADThese are the bite-sized currant,cherry, grape and pear tomatoesgood for salads, snacking or relishtrays. Sun Gold rates high in tastetests. Sweet Million is a crack-resistant improvement of Sweet100. Tiny Candyland Red curranttomatoes are perfect for poppingright in your mouth. Small-spacegardeners might try Patio ChoiceYellow, which produces about100 tomatoes on an 18-inch plant.Or fill a hanging basket with aLizzano, Terenzo, or Sweetheartof the Patio plant. When coveredwith fruit, these tumbling-typetomatoes provide as much beautyas a basket of flowers.

2 CHERRY: Patio ChoiceYellow (2017 winner)

3 GRAPE: Valentine(2018 winner)

4 HYBRID: Celebrity(1984 winner)

1 BEEFSTEAK: Chef’s Choice Orange

(2014 winner)

LE

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: IS

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: AL

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POTHOLDER

KITCHEN STOOL COVER

MESSAGE BOARD

Vintage feedsacks become farmhouse kitchen decor

in a few easy steps.

WELCOME HOME | MAKE IT

IT’S IN THE BAG

APRON

POTHOLDER

WHAT YOU’LL NEED

Vintage feedsack

1 yd. insulated thermal batting

1 yd. thin cotton batting

Coordinating thread

Extra-wide double-fold bias

tape in coordinating color

Iron

Straight pins

Sewing machine

DIRECTIONS

1 Wash and dry sack. Remove seam stitching and iron with steam to remove wrinkles. 2 Cut a 7-in. square from the feedsack’s graphic design for front of potholder. Cut an 8-in. square from sacks for back.3 Cut a 7-in. square from both kinds of batting. 4 Layer 8-in.-square back fabric wrong side up, cotton batting, thermal batting, 7-in. front fabric right side up. Pin layers to hold in place and quilt together as

desired on a sewing machine. A Teflon or walking foot attachment will make this easier, but is not necessary. 5 Baste ¼ in. from outer edge. Trim back layer to 7-in. square. 6 Round 3 corners using rim of a drinking glass to mark the curves, leaving top left corner square. Trim corners.7 Starting at square corner, attach bias tape to back of the potholder, carefully stitching around curves. Stop stitching ½ in. from square corner and leave a 5-in. tail of tape for a hanging loop. 8 Fold bias tape to front and press. Pin in place. Edgestitch around tape. At final corner, stitch tail close to tape edge to end. 9 Trim tail to 4 in. and fold to back of potholder to create a loop. Stitch the raw end in place.

23CO U N T RY WOMA N JUNE I JULY 2020

KITCHEN STOOL COVER

WHAT YOU’LL NEED

Vintage feedsack

Coordinating thread

12/3 yd. elastic cord

Iron

Sewing machine

DIRECTIONS

1 Wash and dry sack. Remove seam stitching and iron with steam to remove wrinkles. 2 Measure width and length of stool seat. Measure the thickness of the seat. Add width to twice the depth for the full width. Repeat with the length. Add 5 in. to each measurement.

3 Find center of graphic. Lay on seat to adjust fitting. If needed, trim a strip of fabric from the plain end of sack and stitch to 1 side to center design. Press seam open. 4 Cut the fabric to size with the graphic centered. 5 Trim a 2½-in. square from each corner. Stitch cut edges together with a ¼-in. hem to create a box corner. 6 Create a rolled hem by turning ¼ in. of fabric edge toward wrong side. Repeat with another ¼ in. Press in place. Topstitch hem a scant ¼ in. from edge.

7 Tie a knot in each end of elastic. Starting in center of a side edge with the wrong side up, sew over cord with a wide zigzag stitch all the way around hemmed edge, ending ¼ in. from beginning point. Don’t catch cord in stitches. 8 Pull ends of elastic to begin gathering fabric. Fit cover over stool top and continue to pull elastic and work the gathers around stool until it fits snuggly. Tie elastic into a secure bow and tuck ends under edge of cover.

When washing vintage feedsacks, use cold

water and a short wash cycle. Add very little

detergent and a cup of salt to help keep the

colors intact, although expect some fading.

Tumble dry on medium.

KEEP CLEAN TIPS



FAM

ILY

: JO

HN

SC

HIE

FE

R

APRON

In the early 1900s Eshelman Milling Co.’s Red

Rose Feeds began using cotton sacks, some with

beautiful prints, to package livestock feed. Men

were instructed to select multiple sacks with the same

pattern that weren’t soiled, so their wives could recycle

the clean, uniform material into various projects.

Ellie Schiefer grew up wearing dresses made of those

sacks, and she and her mother also turned them into

aprons, dish towels, pillowcases and curtains.

She inherited her mother’s collection of more than

100 sacks, and she and husband Norm wanted the next

generation to have a piece of history. They had some of

the sacks made into aprons for all 23 women and girls,

ages 1 to 83, in the Schiefer family. It pleased them to

pass along a stitch in time from their farming past.

A Stitch in Time

Twenty-three feedsacks became keepsakes for the family.

BY FRED HENDRICKS BUCYRUS, OHIO

WHAT YOU’LL NEED

Vintage feedsack

Coordinating thread

4 yd. 1-in. twill tape in

coordinating color

Two 1-in. D-rings

Iron

Sewing machine

Straight pins

DIRECTIONS

1 Wash and dry sack. Remove seam stitching and iron with steam to remove wrinkles. 2 Find center of graphic and cut sack to 26 in. wide, with graphic in the center. If design is placed lower on bag, measure 4½ in. from top of graphic and cut top off bag and reattach to bottom, using a ¼-in. seam. Press seam open and topstitch on either side of seam. Fabric length should measure about 38 in. Trim bottom to a straight edge.3 Fold fabric in half lengthwise. On top edge, make a small mark 5 in. from center. On side edge, mark 12 in. from top. Connect

two marks and cut along line. 4 Hem lower edge with 1¼-in. hem rolled toward right side of fabric. For pockets, fold bottom edge up 8½ in. to back side. Stitch sides of pocket with a 5/8-in. seam. Trim corners. Fold inside out to bring pocket to front of apron. Press seams and lower edge. Measure 8 in. from each side and topstitch to create 3 pockets. 5 Hem side edge with a ¼-in. hem rolled toward front. Hem diagonal edge with a ¼-in. hem rolled toward back of apron. 6 Fold top edge down 1 in. to back. Press. Repeat. 7 Cut twill tape into two 2 yd. lengths. Tuck 1 end of each tape under top folded edge at each side. Fold tape up over edge, so topstitching will catch all layers. Pin in place. 8 Topstitch across top hemmed edge ¼ in. from top, catching all the layers of folds and tape. Repeat 1 in. from top edge. 9 Cut 3 in. off 1 end of each tape. Thread a piece through a D-ring, and fold in half. Stitch

pieces to back side of apron at the top of each side edge, where side vertical meets diagonal. Secure with an X topstitch pattern. 10 Thread longer pieces of tape through D-rings, crossing tape in the back. Tie in back.

Ellie Schiefer (seated) shared feedsacks for making aprons, one for every woman and girl in her family.



MESSAGE BOARD

WHAT YOU’LL NEED

Vintage feedsack with

interesting graphics

15x22-in. bulletin board

Fusible webbing

Upholstery tack strips

Picture hanging hardware

Iron

Sewing machine

Straight pins

Staple gun

DIRECTIONS

1 Wash and dry sack. Remove seam stitching and iron with steam to remove wrinkles. 2 Find center of graphic. Lay on bulletin board to adjust fitting. If needed, trim a strip of fabric from plain end of sack and stitch to 1 side to center design. Press seam open. 3 Trim fabric to 2 in. wider and taller than bulletin board. 4 Cut a piece of webbing to size of board. Following webbing instructions, press to front of board using medium heat. 5 Peel off paper backing on webbing and lay the feedsack on top, right side up. Center graphic on board. Place a few push pins to secure. 6 Using medium heat, carefully press fabric to bulletin board, picking up and placing iron on fabric. Do not drag it. Make sure fabric fuses to board edges. 7 Turn board over and wrap excess fabric around edges. Secure on back using staple gun. Trim excess fabric at corners. 8 Add decorative tacks to front of board along edge. Attach picture hanger to center of top edge on back.

CO U N T RY WOMA N 26 COUNTRYWOMANMAGAZINE.COM

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432

Sew CollectibleOnce necessities, vintage sewing tools are now

popular keepsakes. BY JOE KENZ AND SANDY GARRISON

1 Sewing Susan Needle Book

Sewing needles were originally relatively

expensive and stored accordingly. However,

as manufacturing brought prices down, storage

moved from little cases made of wood, metal

or bone to paper books that were used from the

late 1800s through the 1950s. Intended to catch

a customer’s eye, today their graphics make them

popular collectibles. Some feature advertising,

while rarer ones commemorate an event or

place. The Sewing Susan was a common

version, manufactured in Japan circa 1950.

Worth: $3 to $15.

2 Scissors

Cross-blade scissors date to the Roman Empire,

approximately A.D. 100. Until the 19th century,

the tools were forged of iron and by hand, but

by the 1830s, they were manufactured of steel in

various designs for specific uses. Soon ornamental

handles were added, and with them, scissors

became popular gifts. The two pictured are

presumably steel; the pair on the left is marked

“USA,” while the other was made in Germany,

a key manufacturer of scissors.

Worth: $10 to $25; similar scissors made with

sterling handles can be worth more.

WELCOME HOME | KEEP IT


5

3 Thimbles

The modern thimble dates to the mid-1500s

and can be made of many materials, including

metal, leather, wood, glass and china, ranging

from the simple to the ornately decorated. They

became a popular collectible in the Victorian era.

Pictured on the left is an aluminum advertising

thimble made in the United States. In the middle

is a tailor’s thimble, designed with no top for

greater fabric control. On the right is a brass

thimble manufactured in England. All three

are less than 1 inch tall and date to the first

half of the 20th century.

Worth: $5 to $10 for the left and middle;

$10 to $15 for the right.

4 Sock Darner

A common household item pre-1950, darners

slid inside socks to stretch and hold them so

holes could be mended evenly. Pictured is an

egg darner, named for its shape and measuring

approximately 6 inches long. Mushroom darners

are also fairly common; foot darners are less so.

Sock darners were made of wood, decorative

glass, pottery or even ivory, and they came with

or without handles.

Worth: $5 to $15 as pictured; painted versions

and those made of glass or other materials can

be worth more.

5 Sewing Machine Oilcan

The adorable graphic on this small oilcan makes

it appealing to collectors of both vintage sewing

items and advertising. This can is circa 1930 to

1950 and measures approximately 5 inches tall,

including the spout.

Worth: $20 to $30.

An Old Friend

There is a friend in my home that holds

an honored place in my heart and has

brought me joy all my 67 years. It’s a

black knee-pedal Singer sewing machine.

The machine was my mom’s first—the

wonderful things she could make with it!

She did upholstery and made almost all of

my clothes, and those of my Barbie and Ken

dolls, right down to the pocket flaps on Ken’s

wedding suit. Mom also made great Halloween

costumes: I once won a $1 prize for a witch

costume she made. I was the best witch in

town that year.

I have had several fine sewing machines

with all the gadgets, but what do I use? Mom’s

old “steady Eddie” Singer. The brown wooden

case is battered from use, and I’m sure every

nick and scratch has a story.

Just like Mom, I have made Christmas

and Halloween outfits for my children and

grandchildren, stuffed toys, and countless

cushions and curtains. I even made an awning

for an outside pergola.

It has nothing but a strong, firm straight

stitch—never failing, just like her. Mom has

been gone for years, but every time I use that

old machine, I feel her fingers on the wheel

and the love she put in every stitch.

In today’s fast-moving world, everything

ready-made, it’s fun to sit, relax, create and

spend time with an old friend.

ALYCE MRAMOR LAWRENCEVILLE, GEORGIA

Mom’s sewing machine has stitched together a lifetime of memories.

Joe Kenz, a certified personal

property appraiser, and Sandy

Garrison co-own Rhubarb Reign,

an antiques and design business.

They share more than 40 years

of experience in their work. Sue

Irwin of Plymouth, Indiana, and

the Marshall County Historical

Society in Indiana both gave

access to their collections for

this piece.SIN

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Let’s EatFood, family, friends & kitchen comforts

G A T H E R I N G P L A C E

Heartbeat of a Home

Feeding the family on a farm sets the rhythm of the day.

BY JILL WINGER


Whether you

are cultivating

vegetables outside

a sod house in 1889 or tending

a handful of tomato plants in

a suburban backyard in 2020,

the heartbeat of a homestead

remains the same. And that

heartbeat is food.

Food is the vein that runs

through all homesteads, past

and present. Even in our age of

industrialized food production,

for those of us who choose to

take a step to a simpler way

of life, food brings a structure

and rhythm to our days in a way

nothing else can. The cadences

manifest themselves in different

forms, but they are persistent and

remain at the forefront of the day.

The rhythms of production

and growth determine which

projects are priorities and

when we might dare leave the

homestead for a short vacation.

When will the new baby chicks

arrive? When will the garden

require planting? When will we

need to stay close to watch heat

cycles and breed the cows again?

The rhythm of the harvest

determines our menu. There

are times we gorge ourselves on

every egg dish you can imagine,

and times when squash appears

in at least one dish per day. And

then the seasons change and we

take a forced fast from eggs or

squash or whatever else we’ve

been indulging in.

And the rhythm of mealtime

determines the day’s arrangement.

The anchor of our daily schedule

is suppertime. Our goal is to have

food on the table at 5:30 p.m. so

we have time to do dishes and

head back outside to wrap up

projects before bedtime. We all

feel more rooted when we take

a purposeful break to sit at the

table and bond over food.

Sometimes a friend or neighbor

LET’S EAT | GATHERING PL ACE

❝Food is the vein that runs through all homesteads, past and present.❞

Jill Winger obsessed about horses since she was 2 years old, so they were the first type of livestock she and husband Christian added to the Wyoming homestead they share with their three children.


AL

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ON

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joins us—there’s always a project

happening outside, so it’s pretty

common to have help over during

mealtimes—but usually it’s just

our little family. We talk over

maple-glazed pork chops about

what we accomplished that day,

discuss tomorrow’s tasks over

noodles smothered in butternut

pasta sauce, or chat over steaming

bowls of beef stew about the

blizzard that’s blowing in. It’s

never a fancy affair, and we

don’t eat on fine china (or even

matching plates), but the time to

draw close and reconnect is one

of the best parts of the day. You

don’t have to live on a farm to

embrace this ritual—just turn off

the TV and let the home-cooked

food bring you together with the

people you love.

This essay is one of many mixed in with

the recipes in Jill Winger’s The Prairie

Homestead Cookbook: Simple Recipes

for Heritage Cooking in Any Kitchen. Find

more of Jill’s DIY lifestyle ideas on her

blog at theprairiehomestead.com.

Tomato Basil GaletteGalettes are easier to make than a traditional pie, but feel substantially more elegant. These rustic free-form pies can be filled with anything your heart desires, and this one puts summer’s heirloom tomato bounty to delicious use. Be sure to select firm, ripe fruit to avoid a soggy crust.—JILL WINGER CHUGWATER, WY

PREP: 1 HOUR • BAKE: 40 MIN. + STANDING

MAKES: ONE 9-INCH GALETTE (8 SERVINGS)

DOUGH

1¼ cups all-purpose flour

1 tsp. sugar

¼ tsp. fine sea salt

6 Tbsp. unsalted butter, cubed

4 to 6 Tbsp. cold water

FILLING

2 to 3 medium tomatoes, thinly sliced

½ tsp. fine sea salt

2 tsp. extra virgin olive oil

1/3 cup diced onion

2 cloves garlic, minced

½ cup ricotta cheese

½ cup grated Parmesan cheese

¼ cup chopped basil leaves, plus more for topping

1 Tbsp. balsamic vinegar

1 large egg, beaten

1. In a large bowl, mix flour, sugar and salt, then

cut in butter using a pastry blender or 2 knives

until mixture resembles coarse crumbs. Add

4 Tbsp. water and mix, adding remaining water

1 tsp. at a time if necessary, until dough comes

together and forms a ball. Press into a disk, cover

and chill for at least 1 hour.

2. Place tomato slices in a single layer on a large

plate or baking sheet. Sprinkle with salt and let

sit for 30 minutes to draw liquid out.

3. In a small skillet over medium heat, heat oil and

saute onion and garlic until softened, about 3 minutes.

Cool slightly in skillet; mix in cheeses and basil.

4. Preheat oven to 400°. Roll dough into a 12-in.

circle on parchment. Spread cheese mixture in

center of the circle, leaving 2 in. of dough around

outer edge. Arrange tomato slices over the cheese

mixture in 2 layers. Drizzle vinegar over tomatoes.

5. Fold the edges over outside edge of tomato layer

1 section at a time, overlapping sections. Brush

edges of crust with egg and transfer galette on

parchment onto a baking sheet. Bake until crust is

golden brown and filling is bubbly, 30-40 minutes.

Cool 30 minutes and top with reserved basil leaves.

Serve at room temperature.

1 PIECE: 222 cal., 14g fat (8g sat. fat), 57mg chol.,

343mg sod., 19g carb. (3g sugars, 1g fiber), 6g pro.


LET’S EAT | GARDEN FRESH

HERBED FETA DIP


Rosemary Lime ChickenI experimented with the herbs andseasonings quite a bit before creatingthe final version of this entree.NICOLE HARRIS MOUNT UNION, PA

TAKES: 20 MIN. • MAKES: 4 SERVINGS

4 boneless skinless chicken

breast halves (5 oz. each)

2 Tbsp. canola oil1/2 cup white wine or chicken broth1/4 cup lime juice

2 Tbsp. minced fresh rosemary or

2 tsp. dried rosemary, crushed

1/2 tsp. salt1/4 tsp. pepper

Flatten chicken to 1/2-in. thickness.

In a large skillet, brown the chicken

in the oil over medium-high heat.

Add remaining ingredients. Cook,

uncovered, until the chicken is no

longer pink, 5-7 minutes.

1 SERVING 244 cal., 9g fat (1g sat.

fat), 82mg chol., 389mg sod., 2g carb.(0 sugars, 1g fiber), 33g pro. Diabetic

Exchanges 4 lean meat, ½ fat.

Herbed Feta DipGuests can’t get enough of this thick, zesty dip bursting with Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you might fancy.REBECCA RAY CHICAGO, IL

TAKES: 25 MIN.

MAKES: 3 CUPS

1/2 cup packed fresh parsley sprigs1/2 cup fresh mint leaves1/2 cup olive oil

2 garlic cloves, peeled1/2 tsp. pepper

4 cups crumbled feta cheese

3 Tbsp. lemon juice

Assorted fresh vegetables

In a food processor, combine first

5 ingredients; cover and pulse until

finely chopped. Add the cheese and

lemon juice; process until creamy.

Serve with vegetables.

1/4 CUP 176 cal., 15g fat (5g sat. fat),

20mg chol., 361mg sod., 2g carb.(0 sugars, 1g fiber), 7g pro.

The cure for a ho-hum dinner is found in the herb garden.

ROSEMARY LIME CHICKEN


Chive Smashed PotatoesNo need to peel the potatoes—thisis the only way we make mashedpotatoes anymore. The flavoredcream cheese is a delightful twist.BEVERLY A. NORRIS EVANSTON, WY

TAKES: 30 MIN.

MAKES: 12 SERVINGS

4 lbs. red potatoes, quartered

2 tsp. chicken bouillon granules

1 carton (8 oz.) spreadable chive

and onion cream cheese1/2 cup half-and-half cream1/4 cup butter, cubed

1 tsp. salt1/4 tsp. pepper

Chopped chives, optional

1. Place potatoes and bouillon in a

Dutch oven and cover with 8 cups

water. Bring to a boil. Reduce heat;

cover and cook until potatoes are

tender, 15-20 minutes.

2. Drain and return to pan. Mash

potatoes with the cream cheese,

cream, butter, salt and pepper.

Garnish with chives.


31mg chol., 428mg sod., 26g carb. (3g sugars, 3g fiber), 5g pro.

Bella Basil Raspberry TeaGive your iced tea a grown-up twist. Beautiful basil lends bright flavor—and the raspberries add rosy color. You’ll love the fizzy fun and make-ahead convenience. LAURIE BOCK LYNDEN, WA

PREP: 45 MIN. + CHILLING

MAKES: 6 SERVINGS

3 cups fresh raspberries

1 cup sugar

1 cup packed fresh basil

leaves, coarsely chopped

1/4 cup lime juice

2 black tea bags

1 bottle (1 liter) carbonated

water or 1 bottle (750 ml)

sparkling rosé wine

Ice cubes

Fresh raspberries and basil

leaves, optional

1. In a large saucepan, combine

the raspberries, sugar, basil and

lime juice. Mash berries. Cook

over medium heat until berries

release juices, 7 minutes.

2. Remove from the heat; add

tea bags. Cover and steep for

20 minutes. Strain, discarding

tea bags and raspberry seeds.

Transfer tea to a 2-qt. pitcher.

Cover and refrigerate.

3. Just before serving, slowly add

carbonated water or wine. Serve

over ice. If desired, top with

raspberries and basil.

1 CUP 281 cal., 0 fat (0 sat. fat),

0 chol., 9mg sod., 44g carb. (37g sugars, 4g fiber), 1g pro.


BELLA BASIL RASPBERRY TEA

CHIVE SMASHED POTATOES


Tarragon Salad DressingThis fast-to-fix dressing will add a fresh tang to a bowl of mixed greens. Herbs and mustard come together for a tasty vinaigrette. MARIE HOYER LEWISTOWN, MT

TAKES: 5 MIN. • MAKES: 3/4 CUP

1/2 cup olive oil1/3 cup red wine vinegar

2 Tbsp. minced fresh tarragon

or 2 tsp. dried tarragon

1 tsp. Dijon mustard

1 garlic clove, minced1/2 tsp. salt1/2 tsp. pepper1/2 tsp. minced chives1/2 tsp. minced fresh parsley

Salad greens

In a jar with a tight-fitting lid, combine the

first 9 ingredients; shake well. Serve over

salad greens.

2 TBSP. 166 cal., 18g fat (2g sat. fat), 0 chol.,

218mg sod., 1g carb. (0 sugars, 0 fiber), 0 pro.

What Kinds of Herbs

Should You Grow?

See which plants best suit your style.

MOSTLY BLUE Experiment with the

robust, refreshing flavors of mint right from

your kitchen garden. Use rosemary sparingly,

but enjoy its strong flavor in stews and

sauces, or try flavoring olive oil with it.

MOSTLY RED Sage is peppery with a

touch of mint. It’s great for such meats as sausage and beef. Try thyme if you’re going to play around with

Middle Eastern dishes. It pairs well with sage, so see what you can

come up with!

MOSTLY YELLOW Simple to grow, basil and oregano are ideal additions to your meal

plan, especially with Italian favorites like pizza and

pasta. Try dill to amp up summer salads. Freeze it if your outdoor garden

overproduces.

MOSTLY GREEN Some of the best herbs

for new gardeners are dill,

parsley, sage, chives and cilantro. The onion flavor

of chives makes them suitable for most dishes. And don’t forget to add cilantro to your favorite

Mexican dishes.

1. WHEN IT COMES TO GARDENING…

n My backyard is full of plants.

n I’ve got a couple of pots on the balcony.

n I’ve tried and failed, but teach me more!

n I’m a total newbie.

2. WHEN IT COMES TO COOKING…

n I love to experiment and throw stuff together.

n My family tells me I’m a good cook, and they eat whatever I make.

n I’ll cook anything with six ingredients or fewer.

n I’m the next Julia Child!

3. FAVORITE CUISINE?

n Italian

n Greek

n Middle Eastern

n Mexican

4. MY TASTES SKEW TOWARD…

n Everything—I’m not picky.

n Spicy and strong.

n Peppery and sweet.

n Mild and clean.

5. I WANT TO GROW HERBS…

n Indoors —right on my windowsill.

n Outdoors only.

n Year-round, inside and out.

n Wait, I can grow them indoors and outdoors?

TARRAGON SALAD DRESSING


Lavender HoneyCheesecakeI love the scent of lavender, and theedible flowers make this cheesecakeone of the most unique I have evertasted. You can use lavender honeyin this recipe for extra flavor, buteven without it, the lavender isvery distinct.JULIE PALMER NORRISTOWN, PA


MAKES: 16 SERVINGS

4 Tbsp. dried lavender

flowers, divided1/4 cup boiling water

11/2 cups crushed shortbread

cookies (about 21 cookies)

3 Tbsp. butter, melted3/4 cup honey

2 pkg. (8 oz. each) cream

cheese, softened

11/4 cups heavy whipping cream

Fresh lavender, optional

1. In a small bowl, combine 3 Tbsp.

lavender and boiling water. Cover

and steep for 15 minutes. Strain

water, discarding the lavender.

Set aside.

2. Crush remaining lavender

flowers. In a small bowl, combine

the cookie crumbs, butter and

crushed lavender. Press onto

the bottom of a greased 9-in.

springform pan. Cover and chill for

at least 30 minutes.

3. For filling, in a large bowl, beat

the cream cheese and honey until

smooth. Gradually beat in lavender

water. In another bowl, beat cream

until stiff peaks form. Fold into

filling. Spoon over crust.

4. Refrigerate overnight.

Run a knife around edge of

pan to loosen; remove sides

of pan. If desired, decorate

with fresh lavender.

1 SLICE 322 cal., 23g fat (13g

sat. fat), 62mg chol., 181mg sod.,

26g carb. (18g sugars, 1g fiber),

4g pro.


LAVENDER HONEY CHEESECAKE


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LET’S EAT | COMFORT FOOD

SIDE SHOWLet the secondary dishes shine at your next picnic potluck.

COLORFULCORNBREADSALAD

CO U N T RY WOMA N 40 COUNTRYWOMANMAGAZINE.COM

https://avxlive.icu/

New EnglandBaked BeansFor a potluck or picnic, you can’t beatthis classic side. Molasses and maplesyrup give it a slight sweetness.PAT MEDEIROS TIVERTON, RI

PREP: 11/2 HOURS + SOAKING

BAKE: 21/2 HOURS

MAKES: 12 SERVINGS

1 lb. dried great northern beans1/2 lb. thick-sliced bacon

strips, chopped

2 large onions, chopped

3 garlic cloves, minced

2 cups ketchup

11/2 cups packed dark brown sugar1/3 cup molasses1/3 cup maple syrup1/4 cup Worcestershire sauce1/2 tsp. salt1/4 tsp. coarsely ground pepper

1. Sort beans and rinse with cold

water. Place beans in a Dutch oven;

add enough water to cover by 2 in.

Bring to a boil; boil for 2 minutes.

Remove from heat; cover and let

stand until the beans are softened,

about 1 hour.

2. Drain and rinse beans; discard

liquid. Return beans to Dutch oven;

add 6 cups water. Bring to a boil.

Reduce heat; cover and simmer

until beans are almost tender, 1 hour.

3. In a large skillet, cook bacon over

medium heat until crisp. Remove to

paper towels with a slotted spoon;

drain, reserving 2 Tbsp. drippings.

Saute chopped onions in drippings

until tender. Add minced garlic

and cook 1 minute longer. Stir in

ketchup, brown sugar, molasses,

maple syrup, Worcestershire sauce,

salt and pepper.

4. Drain beans, reserving cooking

liquid; place in an ungreased 3-qt.

baking dish. Stir in onion mixture

and bacon. Cover and bake at 300°

until beans are tender and reach

desired consistency, about 21/2 hours,

stirring every 30 minutes. Add the

reserved cooking liquid as needed.


7mg chol., 810mg sod., 77g carb. (50g

sugars, 8g fiber), 11g pro.

Colorful Cornbread SaladWhen my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! REBECCA CLARK WARRIOR, AL


MAKES: 14 SERVINGS

1 pkg. (81/2 oz.) cornbread/

muffin mix

1 cup mayonnaise

1/2 cup sour cream

1 envelope ranch salad

dressing mix

1 to 2 Tbsp. adobo sauce from

canned chipotle peppers

4 to 6 cups torn romaine

4 medium tomatoes, chopped

1 medium green pepper, chopped

1 medium onion, chopped

1 lb. bacon strips, cooked

and crumbled

4 cups shredded cheddar cheese

Optional: Additional tomato

and crumbled bacon

1. Preheat oven to 400°. Prepare

cornbread batter according to

package directions. Pour into a

greased 8-in. square baking pan.

Bake until a toothpick inserted

in center comes out clean, 15-20

minutes. Cool completely in pan

on a wire rack.

2. Coarsely crumble cornbread

into a large bowl. In a small bowl,

mix mayonnaise, sour cream, salad

dressing mix and adobo sauce.

3. In a 3-qt. trifle bowl or glass

bowl, layer a third of the cornbread

and half of each of the following:

romaine, tomatoes, pepper, onion,

bacon, cheese and mayonnaise

mixture. Repeat the layers. Top

with remaining cornbread and,

if desired, additional chopped

tomato and bacon. Refrigerate,

covered, 2-4 hours before serving.


61mg chol., 821mg sod., 18g carb. (6g sugars, 2g fiber), 14g pro.

NEWENGLANDBAKED BEANS


Easy Pickled VegetablesThis recipe was handed down to me by my mom. It’s been in the family for years. These sweet and tangy pickles are delicious whether you use homegrown cucumbers or store-bought ones. They’re great to have in the pantry. JOAN HALLFORD

NORTH RICHLAND HILLS, TX

PREP: 4 HOURS 20 MIN.

PROCESS: 10 MIN. • MAKES: 6 PINTS

1 small head cauliflower, cut

into florets (about 4 cups)

4 cups thinly sliced onions

(about 4 large)

4 cups thinly sliced cucumber

(about 3 medium)

2 medium sweet red

peppers, cut into strips

2 medium green peppers,

cut into strips

8 qt. ice water

1 cup canning salt

21/2 cups sugar

21/2 cups white vinegar

1 tsp. celery seed

3/4 tsp. ground turmeric

1/4 tsp. ground cloves

1. Place the cauliflower, onions,

cucumbers and peppers in a large

bowl. In another large bowl, mix

ice water and salt; pour mixture

over vegetables. Let stand 4 hours.

2. Rinse vegetables and drain

well. In a Dutch oven, bring sugar,

vinegar, celery seed, turmeric

and cloves to a boil. Add drained

vegetable mixture; return to a boil.

Reduce heat; simmer, uncovered,

until the vegetables are heated

through, 5 minutes.

3. Pack hot vegetables and liquid

into 6 hot 1-pint jars, leaving ½-in.

headspace. Remove air bubbles and

adjust headspace, if necessary, by

adding more hot liquid. Wipe rims.

Center lids on jars; screw on bands

until fingertip tight.

4. Place jars into canner, ensuring

they are completely covered with

water. Bring to a boil; process for

15 minutes. Remove jars and cool.

1/4 CUP 74 cal., 1g fat (0 sat. fat),

0 chol., 323mg sod., 16g carb.(15g sugars, 1g fiber), 1g pro.

LET’S EAT | COMFORT FOOD

EASYPICKLEDVEGETABLES

STRAWBERRYPRETZELDESSERTMINIS

FIND IT! Weck Mold Jars $24 weckjars.com


Strawberry Pretzel DessertA salty pretzel base contrasts with the cream cheese and gelatin layers. ALDENE BELCH FLINT, MI

PREP: 20 MIN.

BAKE: 10 MIN. + CHILLING

MAKES: 16 SERVINGS (32 MINIS)

2 cups crushed pretzels

(about 8 oz.)

3/4 cup butter, melted

3 Tbsp. sugar

FILLING

2 cups whipped topping

1 pkg. (8 oz.) cream

cheese, softened

1 cup sugar

TOPPING

2 pkg. (3 oz. each)

strawberry gelatin

2 cups boiling water

2 pkg. (16 oz. each)

frozen sweetened sliced

strawberries, thawed

Optional: Additional whipped

topping and pretzels

1. In a bowl, combine pretzels, butter

and sugar. Press into an ungreased

13x9-in. baking dish. Bake at 350°

for 10 minutes. Cool on a wire rack.

2. For filling, beat whipped topping,

cream cheese and sugar in a bowl

until smooth. Spread over pretzel

crust. Refrigerate until chilled.

3. For topping, dissolve gelatin in

boiling water in a large bowl. Stir in

strawberries; chill until partially

set. Carefully spoon over filling.

Chill until firm, 4-6 hours. Cut into

squares; if desired, serve with

whipped topping and pretzels.

NOTE To make mini versions, spread

pretzel mixture onto a baking sheet

instead of a 13x9-in. dish. Bake until

lightly browned, 12-15 minutes. Cool

completely; break into small pieces.

Carefully layer pretzel mixture,

filling and topping into thirty-two

4-oz. glass jars. Chill until firm, at

least 2 hours. If desired, serve with

additional topping and pretzels.

1 PIECE 295 cal., 15g fat (10g sat. fat),

39mg chol., 305mg sod., 38g carb.(27g sugars, 1g fiber), 3g pro.

1 JAR 172 cal., 8g fat (5g sat. fat),


My husband, Hans, grewup in a family that knewthe names of lots of

weird veggies as well as how to cookthem. When they say they’re havingsalad for dinner, they mean saladIS dinner—it will be healthy, withsprouts, nuts and vinegar dressing.

We are more of a meat-and-potatoes crew in my family. Wehave veggies with every meal,but they are side dishes.

Without this knowledge, I led myfuture husband to that minefieldknown as the meet-the-familydinner. My young son, my parentsand sister, my aunt, uncle andcousins, my 90-year-oldgrandmother, andmy fiance and Igathered around atable to indulge inprime rib and sidesof baked potatoes,green bean casserole,dinner rolls and ourtraditional Jell-O salad.

There are many ways to makeJell-O salad, but my grandma’sversion combines applesauce,lemon Jell-O and melted-down

cinnamon Red Hots. A middle layerof cream cheese, mayonnaise,walnuts and celery is sandwichedbetween the Jell-O. When thisamazing concoction was presentedto Hans, we got a family story wewill laugh about for years to come.

“Some salad?” my mother askedhim, holding out a Pyrex dish full ofdelicious spicy, jiggly redness.

“Yes, please,” he replied. He tookthe dish and looked down.

Uncertainty flashed across hisface. His future mother-in-lawdefinitely said “salad.” But there wasno lettuce to be seen. He wrinkledhis brow and lifted the glass dish tocheck the bottom. No vegetation on

the bottom, either.He cautiously took

a spoonful, plopped iton his plate and trieda bite. Everyone atthe table paused towatch him chew.

“It’s good,” he said.“But this is not salad.”

To this day, Hans tells everyonethat he married into a family thatcalls a dessert a salad. No matterwhat you call it, it’s delicious.IL

LUS

TR

AT

ION

BY

GA

RY

HO

VL

AN

D

“Some salad?” my mother asked him, holding out a Pyrex dish full of delicious spicy, jiggly redness.

When a Salad Is Not a Salad

Merging two families into one can be flat-out funny.

BY SARAH WHITE CARSON CITY, NEVADA


COOL TIP

LET’S EAT | MADE WITH LOVE

Keep It CoolBeat the heat with a chilly dessert that makes sweet use of summer’s best fruit.

FROSTY WATERMELON

ICE

An icy granita is simple to make and doesn’t require an ice

cream freezer. Stirring in the middle of the freezing

process creates the desirable ice-crystal texture.


Frosty Watermelon IceFor a different take on watermelon,try this make-ahead frozen dessert.It’s so refreshing on a summer day,and you don’t have to worry aboutseeds while you’re enjoying it.KAAREN JURACK MANASSAS, VA

PREP: 20 MIN. + FREEZING

MAKES: 4 SERVINGS

1 tsp. unflavored gelatin

2 Tbsp. water

2 Tbsp. lime juice

2 Tbsp. honey

4 cups cubed seedless

watermelon, divided

1. In a microwave-safe bowl,

sprinkle gelatin over water; let

stand 1 minute. Microwave on

high for 40 seconds. Stir and let

stand until gelatin is completely

dissolved, 1-2 minutes.

2. Place lime juice, honey and

gelatin mixture in a blender.

Add 1 cup watermelon; cover

and process until blended.

Add remaining watermelon,

1 cup at a time, processing after

each addition until smooth.

3. Transfer to a shallow dish; freeze

until almost firm. In a chilled bowl,

beat with an electric mixer until

mixture is bright pink. Divide

among 4 serving dishes; freeze,

covered, until firm. Remove

from freezer 15-20 minutes

before serving.

3/4 CUP 81 cal., 0 fat (0 sat. fat),

0 chol., 3mg sod., 21g carb.(18g sugars, 1g fiber), 1g pro.

Diabetic Exchanges 1 fruit,

½ starch.

Creamy LayeredBlueberry Ice PopsThese delicious ice pops can be madewith raspberries or blackberries, too.The rosemary sprig and lemon bringanother layer of flavor. They’re quickand easy, kid-friendly and freezable.GLORIA BRADLEY NAPERVILLE, IL

PREP: 25 MIN. + FREEZING

COOK: 10 MIN. + COOLING

MAKES: 10 SERVINGS

1/3 cup agave nectar1/4 cup water

1 fresh rosemary sprig

1 lemon zest strip(2 in.)

1 Tbsp. lemon juice

2 cups fresh or frozen

blueberries

2 Tbsp. sugar

21/4 cups frozen whipped

topping, thawed

10 freezer pop molds or 10

paper cups(3 oz. each)

and wooden pop sticks

1. For lemon syrup, place first

4 ingredients in a small saucepan;

bring to a boil, stirring occasionally.

Remove from heat; let stand,

covered, 10 minutes. Remove

rosemary and lemon zest. Stir

in lemon juice; cool completely.

2. Place blueberries and sugar in

another saucepan; cook and stir

over medium heat until berries

pop, 5-7 minutes. Cool completely.

3. Add whipped topping to the

lemon syrup, whisking to blend.

Transfer half the mixture to

pastry bag. Pipe into molds.

Layer with blueberries. Pipe

the remaining whipped topping

mixture over top. Close molds with

holders. For paper cups, top with

foil and insert sticks through foil.

4. Freeze until firm, about 4 hours.

To serve, dip pop molds briefly in

warm water before removing.

1 POP 104 cal., 3g fat (3g sat. fat),

0 chol., 0 sod., 19g carb. (18g sugars,

1g fiber), 0 pro. Diabetic Exchanges

1 starch, ½ fat.

CREAMY LAYERED

BLUEBERRY ICE POPS


Marshmallow Fruit DipYou can whip up this sweet anddreamy dip in just 10 minutes. I liketo serve it in a bowl surrounded byfresh strawberries at brunches orluncheons in early summer.CINDY STEFFEN CEDARBURG, WI

TAKES: 10 MIN.

MAKES: 5 CUPS (40 SERVINGS)


cheese, softened3/4 cup cherry yogurt

1 carton (8 oz.) frozen

whipped topping, thawed

1 jar (7 oz.) marshmallow creme

Assorted fresh fruit

In a large bowl, beat cream cheese

and yogurt until blended. Fold in

whipped topping and marshmallow

creme. Serve with fruit.

2 TBSP. 56 cal., 3g fat (2g sat. fat),

7mg chol., 24mg sod., 6g carb.(5g sugars, 0 fiber), 1g pro. n

Vanilla Cream Fruit TartIt’s well worth the effort to whip upthis creamy tart bursting with juicysummer berries. A friend gave methe recipe, and it always receivesrave reviews at gatherings.SUSAN TERZAKIS ANDOVER, MA

PREP: 25 MIN.

BAKE: 25 MIN. + CHILLING

MAKES: 12 SERVINGS

3/4 cup butter, softened1/2 cup confectioners’ sugar

11/2 cups all-purpose flour

1 pkg. (10 to 12 oz.) white baking

chips, melted and cooled1/4 cup heavy whipping cream


cheese, softened1/2 cup pineapple juice1/4 cup sugar

1 Tbsp. cornstarch1/2 tsp. lemon juice

11/2 to 2 cups fresh

strawberries, sliced

LET’S EAT | MADE WITH LOVE

1 cup fresh blueberries

1 cup fresh raspberries

1. Preheat oven to 300°. Cream

butter and confectioners’ sugar

until light and fluffy. Beat in flour

(mixture will be crumbly). Pat

onto a greased 12-in. pizza pan.

Bake until lightly browned,

25-28 minutes. Cool.

2. Beat melted chips and cream

until smooth. Beat in cream cheese

until smooth. Spread over crust.

Refrigerate 30 minutes. Meanwhile,

in a small saucepan, combine the

pineapple juice, granulated sugar,

cornstarch and lemon juice. Bring

to a boil over medium heat; cook

and stir until thickened, about

2 minutes. Cool.

3. Arrange berries over the cream

cheese layer; brush with pineapple

mixture. Chill 1 hour before serving.

1 PIECE 433 cal., 28g fat (17g sat. fat),


VANILLA CREAM FRUIT TART


COOL TIP

MARSHMALLOWFRUIT DIP

Eating fruits in a rainbow of

colors is an easy way to ensure you’re

getting all the vitamins, minerals and nutrients

you need each day.


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Share a SmileSimple joys and sweet memories from your home

S A Y H E L L O

Art, Science and PatienceA bumper crop of grapes led a ranch family

into a thriving vinegar business. BY BECKY SERNETT


SHARE A SMILE | SAY HELLO

Tiny Cody, Nebraska,

in the secluded

Sandhills region in

the north-central

part of the state, is

home to a few surprises. The area

is better known for its undulating

hills, cattle ranches, grassland

prairies and migrating cranes.

But spend a little time in Cody,

and you’ll learn that the high

school students manage the

local grocery store as an

entrepreneurship class (the

town is full of entrepreneurs).

The local print shop still uses a

century-old letterpress. And the

family-owned vinegary (a place

where vinegar is made) has

captured the attention of food

editors and chefs across the

nation, as well as that of high-

end hair-care company dpHUE,

which uses the local apple cider

vinegar in its ACV Hair Rinse.

The print shop and vinegary

are linked by their relationship

to Emily Johnson, who along

with her dad, George, and the

rest of her family has been crafting

gourmet vinegar under the label

George Paul Vinegar to rave

reviews for more than a decade.

Entrepreneurial Spirit

It began as a father-daughter

hobby of making wine from

homegrown grapes but changed

when a friend suggested they try

vinegar because their wines were

so fruity. A bumper crop of grapes

on the family ranch led George

and Emily to ask, “Why not?”

Now here they are. Emily has a

degree in physics that she says

was extremely helpful in learning

the chemistry involved in crafting

traditional vinegar.

Emily’s parents, George and

Karen, built a modern, energy-

efficient straw-bale building in

2007 to house the vinegary next

to their home. “Dad likes to say

that this is all just ‘a hobby that

George and Emily Johnson use a “wine thief” to take a sample from a vinegar barrel. All George Paul Vinegar begins with fruit juice, which is first converted to wine and then turned into vinegar. The family’s vinegars are hand-bottled and labeled with Emily’s original designs.


got out of hand,’” Emily says.

“That said, he has always been

an avid naturalist, as well as an

entrepreneurial dreamer.” In

fact, all of the family members

are entrepreneurs: Emily’s

brother Eric runs a renewable

energy development company,

her brother Adam manages the

family ranch in nearby South

Dakota, and Emily operates

her letterpress business in a

studio across the street from

her parents’ home and the

vinegary. She prints many of the

George Paul Vinegar labels there.

Part Science, Part Art

Crafting vinegars using

traditional methods requires

having the spirit of a dreamer,

as the process is still a bit

mysterious. In fact, the Emilia

balsamic—the company’s most

sought-after product and the one

named after Emily—happened

almost by accident. “The science

of making balsamic is veiled in

folklore and superstition,” EmilyA window in a vinegary wall showsthe building’s straw-bale structure.A

LL

PH

OT

OS

: DA

NA

DA

ME

WO

OD

says. “Dad had been attempting

small trials, but at a certain point

each batch would develop a

particularly off-putting smell

and he would throw it out as

a failure.” Luckily, one batch

was lost in the process, set aside

and forgotten for months. Emily

found it one day and was about to

dump it when she gave it a sniff.

“It smelled amazing, so I decided

to test it and found it had a good

level of acetic acid. I gave it a taste

and let out a scream. Dad heard

me from the other room and

came running. It was exactly

what we were trying to achieve.

It turns out we’d been making

it right all along; we just needed

to be a bit more patient.”

Patience is a good virtue with

a product that can take years to

complete—five in the case of the

Emilia. But it is this process—part

science, part art—that keeps Emily

and George engaged.

“I really appreciate the

process,” Emily says. “It’s so

rewarding. The printing work,

for instance, is about the process.

You do everything by hand, and

you can see the hand process in

the final product”—just as you

can taste the complexity of the

traditional process in the

gourmet vinegars.

Managing Growth

While the family now uses

grapes from a nearby vineyard

and apples from an heirloom

tree farm, the business is still

homegrown with George as the

main producer, Emily as taster

and pinch hitter for daily

production as needed, and

Karen in charge of social media.

Growing interest in the

vinegars, particularly with the

dpHUE collaboration, however,

has led the family to ponder the

next steps.“We’re at a tipping

point,” Emily says. “We either

step back and admit it’s a hobby

or grow things even more.” George

has started training an assistant

to help him with the daily

operations in the vinegary, and

Emily says her father has been

enjoying the mentoring process,

as it has reinvigorated his work.

Whatever direction the family

decides to take, the passion and

commitment to the traditional

style of producing the artisan

vinegars will remain. There is

a lot more yet to discover.

In 2018, Emily moved her EMprint Press from Portland, Oregon, to Cody, Nebraska, and prints the Emilia vinegar labels on a vintage letterpress.


OF THE YEAR

2020

And the

SHARE A SMILE | ON THE FARM

Roberta Autrey (left) has admired her big sister, Becky Dunn, for 59 years. Above, Becky sits atop a Watusi steer.

Winner Is...


The weeds win. Becky battles an invasive species in her garden.

always seem to arrive around lunchtime.

They know Becky will invite them to

eat and that it will be delicious. Becky

can cook! She’ll include a sweet treat

after lunch and, if the drivers are lucky,

it will be one of her cinnamon rolls—they

are legendary!

Children and adults alike gravitate

to Becky. She is funny, warm, kind and

always thinking of the needs of others

rather than herself. One would never

know that Becky is 70 years old, as she

appears much younger. She is beautiful

inside and out, a gem to her family and

neighbors, and one of the most amazing

women you will ever meet. I have looked

up to her for 59 years—you see, Becky is

my big sister.

So if you ever visit the beautiful state

of Arizona and find yourself meandering

on Route 60, drive on down to Dunn

Ranches and meet my sis. Make sure

you arrive at lunchtime—no doubt

Becky will invite you in for a delicious

meal. If you are lucky, she will have a

pan of cinnamon rolls for dessert.

ROBERTA AUTREY CHANDLER, ARIZONA

About 20 miles south of U.S.

Route 60 in south-central

Arizona lies the small town

of Kearny. That’s where you will

find country woman extraordinaire

Becky Dunn.

She is country through and through,

and she loves the life. Becky and her

husband, Bill, moved their family to

Kearny in 1977 to start Dunn Ranches

and raise Black Angus cattle. Becky

is an integral part of the success of

the ranch. She can drive a tractor, ride

and rope, cook a meal, grow a garden,

sew a dress, care for a neighbor and

cowboy alongside any fella around.

She is a Renaissance woman—it seems

there is nothing she cannot do.

A more hardworking person than

Becky would be really hard to find. She

has coached swimming and was a car

pool driver. She served as a leader for

4-H, Girl Scouts and Boy Scouts, and

remains a booster for the local sports

teams. She also volunteers with the

Copper Basin Chamber of Commerce

and the high school’s junior chamber

program. And she has worked with the

area community college to help teach

students where their food comes from.

If there is ever a need, Becky jumps

right in to help.

With everything that she does,

though, Becky shuns the limelight.

She is most comfortable helping

anonymously. Becky brightens the

lives of Kearny residents by leaving

Secret Santa presents at Christmas,

watching from a distance to see the

smiles on recipients’ faces as they

unwrap their surprise gifts.

When hay or supplies are delivered

to the ranch, somehow the drivers

BECKY DUNNKEARNY,

ARIZONA

Bits About Becky:

Raises Black

Angus cattle

Plays Secret Santa

Has mentored kids

from 4-H to college

ag programs

Is a great cook—

cinnamon rolls are

her specialty

PH

OT

OS

CO

UR

TE

SY

OF

RO

BE

RT

A A

UT

RE

Y


2

1

3

SHARE A SMILE | SCRAPBOOK

Visit countrywomanmagazine.com/submit

to share a family snapshot. If we publish it,

you’ll get a free year of Country Woman.

Soak Up Summer

1 Friends from the Start Teddy, a 4-month-old Scottish Highland bull, is “no doubt” 8-year-old Rudy’s favorite animal on the family farm.

PHYLLIS PITTMAN BROOKLYN, MICHIGAN

2 The Water’s FineLittle Savvy Lu tried a bite of the lemon floating inher swimming pool and got a bit of a shock. This isthe place to be in the summer on our little family farm.

KATIE HOUGHTON PERU, MAINE

3 Sittin’ Pretty Even though the 12 grands live within several miles of our rural home, we rarely see them all at once. When we do, it’s camera time! My son lined them up on the “dinosaur eggs” opposite our house.

JEAN GOOD EAST EARL, PENNSYLVANIA

Take some time to enjoy the sunshine.


1 2 3 4 5 6 7 8 9 10 11

12 13 14

15 16 17

18 19 20

21 22 23 24

25 26

27 28 29 30 31 32

33 34

35 36 37 38 39

40 41

42 43 44 45 46 47

48 49 50

51 52 53

9 4 8

3 4 1 9

5 8

5 4 6

8 3 2 7

6 1 9

9 7

2 7 8 6

3 6 4

Beat the Heat

ACROSS

1. Jai ___ (sport)

5. Fast as you can

9. King Kong was one

12. Type of pear

13. Rocket specialists

14. Actress Farrow

15. “For goodness’ ___”

16. Take a dip in

the ___ pool

18. Summertime

buzzers

20. Glue

21. Write sloppily

24. Indicator

25. Furious

26. ___ conditioning

27. Story of Zeus

28. Create a breeze with

a paper ___

29. Pope from 1939-’58

33. Beat the heat with

refreshing iced ___

34. Inferno author

35. Stick (to)

39. Band instrument

40. Cease-fire

41. Killer whale

42. Stay chill with this

summertime treat

44. Greenish hue

48. Hot ___ furnace

(2 wds.)

49. Soybeans or corn

50. Shrek, for example

51. 9-digit ID

52. Word on a map at

the mall

53. Onionlike vegetable

BY KELLY WHITT

DOWN

1. Tummy muscles

2. Mauna ___ volcano

3. Pose a question

4. Cools you down

fast (2 wds.)

5. Famous

photographer Adams

6. Cuts down a tree

7. “___ live and

breathe” (2 wds.)

8. Baby

9. Wrong

10. Type of bean

11. Excited

17. The Old ___ and

the Sea

19. Lamb’s mama

21. Card used in phones

22. Show sadness

23. Templeton from

Charlotte’s Web

24. Murder, for example

26. Org. for drivers

28. Entry cost

29. Umbrella for the sun

30. B&B

31. Native Americans

from the Great

Basin area

32. Complete group

33. Long coat with

a belt

34. “What’s up, ___?”

35. Rand McNally book

36. Prom gown

37. Word before nature

or being

38. Prefix meaning

“environment”

39. Paper used in

decoration

41. Unpleasant smell

43. “My lips ___ sealed”

45. The ___ of Innocence

46. Advanced test

47. Word screamed at

the sight of a mouse

SUDOKUChallenge yourself with our sudoku puzzle. Fill in all the empty squares so that the numbers 1 through 9

appear once in each row, column and 3-by-3 box.

SHARE A SMILE | PUZ ZLES

Answers for crossword and sudoku on page 57.


GIA

N L

IVA

DO

The Pie and the PreacherA shortage of dessert got the best of Grandma.

BY DOREEN ROSEVOLD MAYVILLE, NORTH DAKOTA

Early one summer Sunday

morning in 1939, my

grandmother prepared

the family dinner she’d serve

after church, as usual. But on

the way to the service, she

remembered it was her turn

to bring the preacher home for

dinner. A meal with the preacher

was an event in those days, and

it usually meant preparing a

special menu. Grandma had

been so focused on canning her

garden produce that she had

forgotten about her dinner guest

until we were all rolling along the

country road in our car on our

way to church.

Grandma’s mind raced to

assess whether she had prepared

enough Sunday dinner to include

the minister. She decided that she

had, but she hadn’t made dessert.

She worried that if word got out,

it would ruin her reputation as

a competent wife, mother and

member of the congregation. As

her thoughts tumbled forward,

she recalled the one piece of

leftover pie in the refrigerator.

One piece wouldn’t be enough

to serve eight!

It could serve one, though,

Grandma reasoned as she

hatched a plan. She told each

family member that when she

asked if anyone wanted dessert,

they were to answer, “No, thank

you! I’m just too full!” That way

the pastor could have pie—and

Grandma’s reputation as a

capable host could be preserved.

The church service seemed to

drag on, and Grandma had trouble

concentrating on anything but

the dinner she would serve later.

Afterward, the minister got into

the front seat of the car with the

older kids and my grandparents

squeezed into the back with the

younger ones. When she could

safely do so, Grandma whispered

a last reminder: “Remember.

Don’t ask for dessert!”

The dinner went off without

a hitch and then the moment

arrived—it was time for dessert.

My grandmother casually said,

“I have apple pie. Who would

like a piece for dessert?” A

chorus of “No, thank you. I’m

too full,” echoed in reply, as

Grandma had instructed. To her

surprise, even the preacher said,

“No, thanks. I’m too full, too!”

My grandfather, hearing this

unexpected opportunity, said,

“I guess I will have a piece of

your apple pie, Mother. You

make the best pie in the county.”

He added the last with a dose

of admiration that he thought

Grandma would appreciate.

Grandma placed the pie in

front of Grandpa, who dove in

with zeal. “My! That does look

delicious,” the preacher said.

“I guess I’ll have some, too!”

My grandma had to confess.

And Grandpa didn’t get apple

pie again for a very long time.

SHARE A SMILE | LOTS OF L AUGHS


7 6 1 2 9 5 4 3 8

8 3 4 6 1 7 9 2 5

2 5 9 4 3 8 6 1 7

5 2 7 1 8 9 3 4 6

9 4 8 3 6 2 7 5 1

6 1 3 7 5 4 2 8 9

4 8 5 9 2 6 1 7 3

1 9 2 5 7 3 8 6 4

3 7 6 8 4 1 5 9 2

A L A I A S A P A P E

B O S C N A S A M I A

S A K E S W I M M I N G

B E E S P A S T E

S C R A W L S E N S O R

I R A T E A I R

M Y T H F A N P I U S

T E A D A N T E

A D H E R E C O R N E T

T R U C E O R C A

L E M O N A D E S A G E

A S A C R O P O G R E

S S N H E R E L E E K

Bella Basil Raspberry Tea........................................36

Chive Smashed Potatoes........................................36

Colorful Cornbread Salad ......................................41

Creamy Layered Blueberry Ice Pops ................45

Easy Pickled Vegetables ..........................................42

Frosty Watermelon Ice ...........................................45

Herbed Feta Dip .........................................................35

Lavender Honey Cheesecake...............................38

Marshmallow Fruit Dip............................................46

New England Baked Beans ....................................41

Red, White & Blue Frozen Lemonade..............14

Rosemary Lime Chicken .........................................35

Strawberry Pretzel Dessert...................................43

Tarragon Salad Dressing.........................................37

Tomato Basil Galette ................................................33

Vanilla Cream Fruit Tart..........................................46

RECIPE INDEX

CROSSWORD PUZZLE ANSWERS from page 55

SUDOKU ANSWERS from page 55

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Gather Ye RosebudsPreserve a pretty bouquet to enjoy year-round.

Begin by placing flowers on parchment paper, taking care not

to overlap blooms. Place a second paper on top. Place florals in

a flower press or between pages of large heavy books. If using

a press, tighten according to the directions. If using books, gently close

and place books on top of one another, adding extra weight on top, if

needed. Keep in press for two weeks. Cut a piece of thick paper to fit

inside a picture frame. Carefully remove flowers from press and arrange

as desired on paper. Brush a light amount of glue on back of florals and

press into place. Dry thoroughly. Set final collage between parchment paper

and press for a few days before framing.

SHARE A SMILE | S IMPLY FUN

Sharon Blumberg of Pflugerville,Texas, sent in this suggestion forpreserving a few plucked posies.She recommends picking bloomsafter the dew—or rain—hasdried, as the additional moisturecan lengthen the drying process.

CIRCLE OF FRIENDS

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2020-06-01 Country Woman

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