THE GUN-TOTIN' STORYTELLER

My Mom was a born story-teller. And I was born hearing her stories. When my brothers and I were young, she would tuck us in bed each night with rock solid truth from Eggermeier’s Bible Storybook, then prayers. If there was time and we were still awake,she read us picture books. We were particularly fond of Beatrix Potter’s Peter Rabbit.When we were grade-school age, she began reading us chapter books like Winnie the Pooh, classics and Hardy Boys mysteries. But, we begged instead for the stories from her childhood. And so each night would end with one of her telling.

She was unsure why we would find her life so fascinating. After all, she lived in an ordinary family in an ordinary place. In her mind, nothing from her past could be credited with our insatiable hunger for her tales. But, for us, it was a favorite activity. And we were riveted to each memory she could conjure, despite her exhausting day of house and yard work. 

Night after night, following our bedtime snack, then the ritual of baths, pajamas and tooth brushing, she would allow all of us to curl up in one bed for story time, then she would plunk down in the chair by the bed and delight us with one story after another.

The amazing thing is that she never had a repeat. And they were all true. Being the daughter of a pioneer and the youngest of six, she gleaned plenty from previous decades. Born in the 20’s, living through the Depression, becoming a farm girl, living in Washington, D.C. during World War II and coming back to Minnesota to marry a hometown boy, provided her with much to relay to eager ears.

My favorite story was of the time, shortly after they were married in 1950, when Dad was in North Dakota overnight on a cattle-buying venture. It was dark and windy and, after a solitary supper, Mom was reading and strumming the guitar to pass the time during the long, lonely evening. Suddenly, she was aware of some motion outside the oldfarmhouse. Thumps and bumps and a rustling of bushes near where she was sitting, caused Trixie, the collie, to growl and her neck hair rose visibly. Mom, glad the curtains were drawn, flew to the stairway and, from the darkened hallway window, could make out a man with a ladder about to position it near her upstairs bedroom window. The only phone was by a kitchen window, right about where he stood right now. What could she do? She did the sensible thing and got the shotgun from the closet, threw open the window and fired a shot. The next thing she saw were taillights speeding away down the driveway. She flew to the phone and called her brother. My uncle came within minutes and made Mom go to his house for the night. She had no stomach for sleeping with a gun by her bed. She never knew who it was that dropped by for a visit that night. It may have been a simple case of window peeking, terrorizing in its own right. 

There wasn’t a murder on that Meeker County farm that night. But there could have been. It was a long time before she stayed home by herself. And though she carried a gun in the Alaska wilderness, to my knowledge, Mom never fired a gun again.

BEDTIME SNACK

Bananas

Peanut or almond butter

Miniature chocolate chips

Raisins

Peel and quarter bananas lengthwise. Dry flat side of bananas and spread with peanut or almond butter. Sprinkle with chocolate chips and raisins. Serve.

WINNIE THE POOH’S HONEY CAKE

1 box yellow cake mix

2/3 cup oil

4 eggs

8 ounces sour cream

1 cup brown sugar

1/3 cup pecans

2 teaspoons cinnamon

1 cup powdered sugar

1 tablespoon milk

1 teaspoon vanilla

In a mixing bowl, combine cake mix, oil, eggs and sour cream. Beat with an electric mixer on medium speed until well mixed. Spread half the batter into a greased 9 by 13 inch pan. In a smaller bowl, mix together brown sugar, pecans and cinnamon. Stir to combine. Sprinkle mixture over top of batter. Spread the remaining batter over the top of the pecan mixture. Bake at 350 degrees for about 45 minutes or until golden brown. In a small bowl, stir together powdered sugar, milk and vanilla to make a glaze. When the cake is removed from the oven, stick a toothpick into the top of the cake several times. Spread glaze over the cake. Cool.

SOLITARY SUPPER

1-1/2 cups pearl barley

3 teaspoons oil

1 pound boneless, skinless chicken breasts, cut into chunks

2 carrots, peeled and chopped

2 stalks celery, chopped

1 small onion, chopped

8 ounces mushrooms

14 ounces chicken broth

2 cups water

1/2 teaspoon thyme

1/4 teaspoon nutmeg

Salt and pepper

Heat a deep 12 skillet over medium high heat until hot. Add barley and toast for 4 to 6 minutes, stirring often. Place in a large bowl. In the same skillet, heat 2 teaspoons oil and cook chicken about 5 minutes, stirring occasionally. Transfer chicken to bowl with barley. Place the remaining teaspoon of oil to skillet and cook carrots, celery and onion for 7 to 8 minutes until crisp-tender. Stir in mushrooms and cook about 10 minutes longer until liquid evaporates and vegetables are tender and lightly browned. Return chicken and barley to skillet. Stir in broth, water, thyme, nutmeg, salt and pepper. Heat to boiling over medium high heat. Reduce heat to low. Cover and simmer for 30 minutes until barley is tender and chicken is well done. Serve with fresh parsley sprigs.

YOUNG LOVE RUN AMUCK

Back in 1916, my grandmother took in boarders. She had a big, rambling Victorian- style house in Grove City with a small family at that time. She also had a hired girl by the name of Prudence. One of the boarders was a high school girl who went to her distant farm home on weekends but lived in town during the school week. Millicent was a lovely, vivacious girl with a very strict background. Her mother expected my grandmother to “keep an eye on her.” Once Millicent arrived at her sanctuary in the village, she became a glamour girl. She basted her dresses with loose stitches, easily  removed by the weekend, but meant to be slim fitting and figure enhancing for weekday wear. She pouffed her hair and donned pearls and sexy shoes. She announced to Prudence that her classmates even went so far as to call her “Mitzi!” What liberation from her straight-laced homelife! But Grandma was worried. Keeping an eye on flirtatious, flamboyant “Mitzi” wasn’t going to be easy.

Sure enough, before long Prudence approached Grandma with the news that she was sure Millicent had been sneaking out of the house at night and suspected that she had a boyfriend. Prudence went on to say that when Millicent claimed she was at church or school functions, there were no lights on in either building, which were clearly visible from Prudence’s third floor window. What to do?  Prudence had a plan and asked for permission to do some sleuthing.

That night, after a stern warning from Grandma, Millie announced she was not planning to go anywhere and ascended the stairs to retire. Then Prudence got to work. She headed to the flour bin with a kettle and dipped a generous portion into it. Grabbing a scoop, Prudence crept out the back door and sprinkled a path of white to the garage, then into the backseat of Grandfather’s car. More flour was left under the hall window where there was a trellis. Prudence suspected Millie used this window to exit each night. Mission accomplished, Pru headed up to the privacy of her room to wait. When the hall clock chimed twelve times, she heard the floorboards creak as Millie left her bedroom, crept down the hallway and silently made her way down two flights of stairs to the hallway windowseat. She pushed the window open and stepped out onto the sturdy trellis. Prudence watched in the moonlight as Millie and a male figure blended into one and together entered the garage.

The next morning Prudence shared with Grandma the results of her detective work. Flour footprints were everywhere. The two followed the prints to the garage and into the car’s backseat. When Millie readied herself for school, she was met in the kitchen by Grandma and Prudence.  As she donned her coat for school, the telltale flour was visible on the back of her black wool coat. Millie was mortified and tearfully confessed the truth. Needless to say, Millie’s lovelife in the “city” ended with this young flower (flour) nipped in the bud.

MILLICENT’S FLOURLESS CHOCOLATE CAKE

4 ounces semisweet chocolate, chopped

1/2 cup butter

3/4 cup sugar

1/2 cup cocoa

3 eggs, beaten

1 teaspoon vanilla

Preheat oven to 300 degrees. Grease an 8 inch round cake pan. Dust with cocoa. In the top of a double boiler, over lightly simmering water, melt chocolate and butter. Remove from heat, stir in sugar, cocoa, eggs and vanilla. Pour into prepared pan. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn cake out onto a wire rack and cool completely. Dust with powdered sugar before serving.

DEEP DARK SECRET

1 cup dates, cut up

1 cup walnuts, chopped

4 eggs, separated

1 cup sugar

1/2 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons vanilla

Pour into a greased cookie sheet. Bake at 350 degrees for 20 minutes. Cool. Break into bite-sized pieces and line the bottom of a cake pan with the pieces.

1 pint whipping cream

2 tablespoons sugar

Whip cream with sugar. Spread half over cake pieces. To the other half add:

2 cans mandarin oranges, drained

3 bananas, sliced

Spread this mixture over cream topped cake pieces.

1/2 cup coconut

Sprinkle over top. Keep chilled.

DECADENT CHOCOLATE KISS BARS

1 cup butter

3/4 cup cocoa

2 cups sugar

4 eggs

1-1/2 cups plus 1/3 cup flour, divided

1/3 cup almonds, chopped

1 can sweetened condensed milk

1/2 teaspoon almond extract

1 cup Hershey kisses

1 cup maraschino cherries, chopped

Melt butter in a large saucepan over low heat. Stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-1/2 cups flour and almonds. Mix well. Pour into a greased 9 by 13 inch pan. Bake 20 minutes. Meanwhile, whisk together remaining  egg, 1/3 cup flour, milk and almond extract. Pour over baked layer. Sprinkle chocolate kisses and cherries over top. Return to oven. Bake 20 to 25 minutes. Cool pan on wire rack. Refrigerate for 6 hours or overnight. Cut into bars.

THE SCENT OF A WINTER (IN THE MIDWEST)

There is nothing to compare with the smell of winter. Nothing. I know this for a fact now, since this is my second consecutive year without one. When you live with seasons as distinct as ours in Minnesota, you see the almost daily changes that take place in a year of constant movement towards the next season.

I have been longing, lately, for the olfactory treat that one gets upon stepping out of doors from a warm house, early in the morning, as snow softly falls. It is almost the absence of smell, a cleanse of anything that lingered as you inhale the heaven-sent freshness.

A winter day in northern climes is unmatched in its delivery of sense stimulants. The lonely whistle of a distant train, the crunch of snow underfoot, a predawn rooster crowing his wakeup call. A splash of red on pure whiteness as a cardinal dips furtively at the birdfeeder, stars twinkling in a black velvet midnight sky, icicles dripping rhythmically on the porch during a January thaw. Warm wooly mittens keeping the cold at bay, fur against your chin getting damp with your breath as you soar down the path on cross country skis, a blast of wind taking your breath away. Strapping on snowshoes for a peek at the woodpile on the east edge of the pasture, pulling a sled with a laughing child over mountainous drifts.

The tastes I long for are hot chocolate by the fire, hearty oatmeal bubbling in a pot on the stove, cinnamon buns baking in the oven, a pot of stew simmering all morning, steaming up the kitchen windows.

As I age, I love being warm, not worrying about slipping on icy sidewalks, not driving in blinding snowstorms, avoiding ditches. I don’t long for dreary days, freezing rain or staggering heating bills. There is an upside to being absent for the rigors of the season.

But winter ends. And melts into spring. And with that comes a whole new array of tantalizing aspects. The Midwest delivers a veritable smorgasbord in more ways than one, every day of the year.

CHILLY MORNING OATMEAL BAKE

3 cups quick oats

1 cup brown sugar

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

2 eggs

1 cup milk

1/2 cup butter, melted

In a large bowl, combine oatmeal, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture. Spoon into a greased 9 inch square baking pan. Bake at 350 degrees for 40-45 minutes. Serve warm with milk.

COZY NIGHT WINTER STEW

4 boneless skinless chicken breasts

1 tablespoon olive oil

1 onion, chopped

1-1/4 cup chicken broth

4 ounces diced green chilies

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon cilantro

15 ounces great northern beans, drained

2 green onions, chopped

2 ounces shredded cheese

In a large saucepan, heat oil and cook chicken breasts with onion. Stir in broth, chilies, garlic powder, cumin and cilantro. Reduce heat and simmer for 15 minutes. Stir in beans and cook for 40 minutes more. Garnish each bowl with green onion and cheese.

SNOW MOUNTAIN CINNAMON BUNS

1 packet yeast

1/2 cup warm water

1 teaspoon sugar

1 cup milk

1/2 cup butter

1/4 teaspoon salt

3 cups flour

2 teaspoons cinnamon

1/4 cup sugar

In a glass measuring cup, combine yeast, warm water and 1 teaspoon sugar. Let yeast proof until bubbly. In a large saucepan, heat milk and butter until warm.

In a large mixing bowl, combine yeast and milk and butter mixture. Add flour gradually, stirring with each 1/2 cup added. Dough will be sticky. Transfer dough to a flour covered board and knead for several minutes until dough is smooth and elastic. Place back in bowl. Cover and let rise for about 1 hour or until doubled in size. On a lightly floured surface, roll dough out into a thin rectangle. Brush with butter and top with mixture of cinnamon and sugar. Starting at one end, tightly roll dough and place seam side down. Cut into 2 inch slices and place in a well-buttered 8 by 8 square or round pan. Brush with melted butter and cover. Set in a warm place to rise again. Bake at 350 degrees for 25 to 30 minutes. Glaze with a mixture of powdered sugar and milk or leave plain.

DREAMS

At first I blamed the late night dinners. Then the tropical climate. Next I targeted the hotel pillows. Or could it be the street lights? Sirens? Finally, I toyed with the thought that maybe becoming a grandmother again had me in a state of mental flux...

I'm still not sure how to pinpoint the cause of my crazy dreams for the past 2 months but, night after night, I spun one after the other and awoke feeling overwhelmed, amazed, confused, disturbed, enchanted.

My dreams usually involved much family, both dead and alive, and there was never a moment when it was carefree or relaxing. No, instead each escapade was fraught with turmoil, exhausting labor, conundrum after conundrum to solve and never solid solutions to any of them.My parents starred in almost every one, my long deceased brother Dan paid a call at least once or twice, my husband, my children and even my pets. Oddly, my two grandchildren, upon which I was consumed the entire time I was visiting Miami, never entered my dreams at all.

The most memorable dream for me began at the farm where I grew up. It was approaching dusk and it appeared a storm was on the horizon. I was standing in a plowed field east of the house and near the old red granary which had been torn down decades ago. My Dad was driving a tractor towards the yard. My Mom appeared in the kitchen window and I was suddenly transported to the lawn as the ground began heaving and cracking. Suddenly, the walls of the house were laid flat, I saw my brothers, even long gone Dan, surround my Mom. Dad and I were attempting to make it it the house. We were separated by islands of land suspended in sky. Somehow we made it, Dad and I and the rest of my family clutched at each other around the old dining room table. When I looked at the floor, I was struck by the carpet. It was the very first wall to wall carpeting my parents had installed in the late 1960's when braided rugs over hardwood maple floors seemed way behind the times.


I'm not sure if I woke up then and rolled over for more adventure or if this was a seamless segue, but my next episode found me at my farm at Cricket Meadow. I was walking through the house with my cousin Cindy and her husband Greg. They were caretakers for me at the farm while I was away and were were trying to solve the dilemma of a foot of water standing in each room. Cindy was wearing a long black wool coat, adorned with a rhinestone pin and had her makeup all in place, including glossy pink lips. Greg was decked in a navy suit and tie. I have no idea what I was wearing, but I was deeply concerned about their feet getting wet. As we pondered the water issue, we bumped into my Mom in the kitchen. She was trying hard to make a stack of antique plates stand propped against the wall of my counter, but they kept crashing and clattering out of place. At that moment, my eye was drawn to a life-sized ceramic figurine of a Victorian lady being moved across the room, by whom and to where, I'm not sure. Finally, we made our way upstairs to the master bedroom and bath but it looked nothing like what I remembered. While I was trying to get my bearings, all of a sudden, my foot was bleeding and two of Cindy and Greg's grown sons, Graham and Colin, rushed to my aid. But blood was leaving my body so fast, we soaked towel after towel in an attempt to staunch the flow. And then I woke up.

Night after night, I was on one Alice in Wonderland adventure after another. It left me scratching my head each morning and trying to make some sense of the collection of images floating through my mind as I remembered them.

I have been home for almost a week now and haven't had or remembered a dream since.

MY PERSONAL NATIVITY

In the predawn light of a frosty mid-Minnesota morning, stepping out into the frigid darkness to “do the chores,” I marveled at the moon’s glow in the western sky, the starlit expanse and, except for the crunch of snow underfoot, the quietness all around me. Replenishing the goats with a slice of hay and a scoop of grain, I was nudged and appreciated, and I gave them each a head rub before leaving their earthy-smelling pen.

 I was reminded of the winter I was 7, young but impressionable, and I’ve never forgotten standing in the middle of the barnyard on a moonlit night, staring up at the “Christmas stars” while the cattle’s moist, warm breath covered me as, one by one, they curiously came to sniff the living statue. I remember climbing into a feed bunk in the straw shed, a primitive-looking shelter made of logs and straw chaff leftover from threshing. Later, I listened intently as the Mennonite neighbors caroled at our doorstep. My mom had a baby that night, the night before Christmas, 50 years ago. The birth of my brother was a magnificent present. The stable, the animals, the “angels” singing, a baby’s birth. It was all part of my world that year, making the blessed Christmas story live for me.

May the story be real for you this year, and every year, and may the blessings of the season be yours.  Merry Christmas! 

CHRISTMAS COCOA

1/4 cup cocoa

2 tablespoons brown sugar

1 cup boiling water

Dash cloves and nutmeg

1/4 teaspoon cinnamon

3 cups milk

1 teaspoon vanilla

Whipped cream

Cinnamon sticks

In a medium saucepan, combine cocoa and sugar. Stir in water. Bring to a boil. Reduce heat and cook 2 minutes, stirring constantly. Add spices and milk. Simmer 5 minutes, without boiling. Stir in vanilla. Pour cocoa into 4 cups and top with whipped cream. Use cinnamon stick for stirring.

WISEMEN’S FRUITCAKE

1-1/2 cups applesauce

1/2 cup butter

1 cup sugar

2 cups flour

2 teaspoons baking soda

1/2 teaspoon nutmeg

1-1/2 teaspoons cinnamon

1/4 teaspoon cloves

1/2 teaspoon salt

1/4 pound each: dried cherries, dried cranberries, chopped dates and currants

1/2 cup chopped nuts

In a medium saucepan, boil applesauce, butter and sugar for 5 minutes. Cool. In a mixing bowl, combine 1/2 cup flour with spices and dredge the fruit and nuts in this mixture. Combine applesauce mixture and fruit and nuts. Stir in remaining flour. Pour into 4 small greased loaf pans and bake at 325 degrees for 35 minutes. Before baking, place a pan of water on oven rack below fruitcake to keep moist.

CHRISTMAS MORNING CRANBERRY LOAF

2 cups flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/3 cup orange juice

1/2 cup water

1 egg, beaten

2 tablespoons melted butter

1 cup chopped walnuts

1 cup raw, halved cranberries

In a large mixing bowl, stir together all ingredients. Pour batter into1 large or 4 mini greased loaf pans. Bake at 350 degrees for 45 to 50 minutes for large loaf, 15 to 20 minutes for mini loaves.

SWEDISH CARDAMOM BRAID

1 cup milk

1/4 cup sugar

1 teaspoon salt

2 packets dry yeast

1 teaspoon sugar

1/2 cup very warm water

1 egg

1/4 cup butter

2 teaspoons ground cardamom

4 to 5 cups flour

Heat milk and sugar in a medium saucepan. Stir in salt and yeast that has been soaked in water with 1 teaspoon sugar. Stir in egg, butter and cardamom. Add flour, one cup at a time. Knead till smooth and elastic. Cover and let rise till doubled. Punch down and divide dough into thirds. On a cookie sheet, form dough into braid. Let rise again. Brush with butter, sprinkle with coarse sugar and bake at 350 degrees for 25-30 minutes.

FOOD AND FIREARMS

In 1971, when I was 15, I learned two things: I loved the restaurant business and having a gun in my possession empowered me. I remembered that as I prepared a salad for dinner last night and was reminded of my first official, go-to-work, get-a-check job. I was hired at the Westwood Inn on Green Lake to work in the kitchen as a “salad girl.”

The salad bar concept was making its debut out this way in the early 70’s. Our salad bar at Westwood was a long table covered with a white linen cloth in the corner of the dining room. No sneeze guard, no ice compartments. It was laden with lettuce and all the fixings, salad dressings and soups and other accompaniments like cole slaw, potato saladin larger ice-filled bowls, and mountains of freshly baked popovers under a heat lamp.

My job was to prep dozens of heads of iceberg lettuce, the only choice of greens back then, by peeling the outer leaves, knocking the stem out of the bottom with one swift blow on a hard surface which left the core on the counter, and placing the heads in tubs covered with damp dish towels. On a Saturday night, we could go through at least a dozen or two heads. I also made up the dressings, exotic French, bleu cheese and Italian, and cruets of oil and vinegar available for the calorie conscious. I diligently patrolled the table, replenishing the bowls and keeping it tidy.

I loved my job and worked my way up to other positions: hostessing, waiting tables in the restaurant and serving and bartending in the cocktail lounge. Burt Lundberg played the organ on weekend nights and couples danced on the lower level glassed-in patio as the moon rose over Green Lake. Pretty romantic. It was a beautiful place to learn the ins and outs of food, which I never stopped being passionate about. 

On weekends, I didn’t get out of the kitchen very early and, after breaking down the salad bar and cleaning up my station, I would have to walk across the dark parking lot, lit only by tiki torches, across the road and into a gravel lot next to a wooded area to get into my car. My mother, always safety-conscious, made me carry a gun in the car. That was to protect me if I went in the ditch or had a flat tire on the way home and encountered a thug on a lonely country road. Where I really should have had the gun was on my walk to the car. For weeks, I was stalked by one of the creepiest men I have ever seen, with wild hair, a cock-eye and one black glove. But that’s another story. He disappeared in a night, never to surface again. Much like the old Westwood Inn itself. It burned to the ground on December 7, 1974. I, along with most of the staff, stood shivering in the snow, tears of sadness sliding down our frozen cheeks as we said goodbye to our dear friend.

I often relive my years at that lovely place and remember the fun we all had and the bonds that were forged. I think it is safe to say, most of us, if things were different, would be working there still.  

WESTWOOD WEDGE

1 head iceberg lettuce, cut into 4 wedges

Cherry tomatoes, halved

Bacon, fried crisp and crumbled (reserve 4 slices for garnish)

Bleu cheese

Bleu cheese dressing

Fresh cracked pepper

Place iceberg wedges on 4 plates. Top and surround with tomatoes. Drizzle bleu cheese dressing over lettuce. Sprinkle bacon and bleu cheese crumbles over top. Add fresh cracked pepper. Place 1 slice crisp bacon on top for garnish. 

SALAD BAR POPOVERS

1-1/2 tablespoons butter, melted

1-1/2 cups flour

3/4 teaspoon salt

3 large eggs, room temperature

1-1/2 cups milk, room temperature

Preheat oven to 425 degrees. Generously grease popover pan or glass custard cups with softened butter. Place pans in oven for 2 minutes to preheat. Meanwhile, whisk together flour, salt, eggs, milk and melted butter until smooth. Batter will be thin. Fill popover pan or cups less than half full and bake for 30 minutes. Don’t open oven while baking. Remove and serve immediately with honey butter.

ARMED AND DANGEROUS BUCKSHOT BROWNIES

1/2 cup butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup cocoa

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1 cup toffee bits

Powdered sugar

In a mixing bowl, combine butter and sugar. Beat in eggs and vanilla. Stir in cocoa, flour, salt and baking powder. When totally combined, blend in toffee bits. Spread in a greased 8 inch square pan. Bake at 350 degrees for 25-30 minutes. Sprinkle powdered sugar over top. Cool and cut into squares.  

THE THREE R's

It’s getting to be that time of year when we batten down the hatches and make ready for Old Man Winter. I have been doing just that this past month by putting things away in the potting shed, where I store my garden tools, hoses, pots and watering cans. The shed also holds a fair share of non-gardening items, like Christmas lights, sunflower seed and suet for the birds, burlap potato sacks, picnic baskets, even my old loom which ceased to live in the house after my frustrating weaving experiences. So much for becoming a hippie.

I had completely forgotten an old milk can that was also among the bric-a-brac, covered as it was by a mountain of clay pots. There it was, my Home Ec. project from high school. For a home improvement unit, we were to Reclaim and Recondition an item to Reuse. The three R’s. I confiscated the can from my Dad’s pile of stuff in the machine shed and decided it would be fun to paint and fashion it into an ashtray, since most people I knew back then were smokers. I personally preferred to get my smoke quota by burning incense in my room. My favorite scent was “Campfire.”

To complete my school project, after thoroughly cleaning the can, I painted it blue with an “antiquing” overlay, all the rage in the 70’s. I then cut and pasted flowers out of wallpaper leftover from what I had on the walls in my room. Lastly, I sealed it with a protective coating and placed a dish in the cover for incense ash. It was well received at school by all who saw it but garnered an “F” from my teacher. She wasn’t fond of me, I guess. I protested and won. The grade was changed to an “A,” but she contended that my attitude was questionable and therefore felt I deserved what I got the first time around. All that creative energy, passion and ambition. Sprinkled with just a touch of rebellion, I guess.

I used and enjoyed that handy-dandy household item throughout high school and college and must have liked it well enough to keep it around for 40 odd years. As I remembered where that milk can/ashtray sat at different times in my old bedroom, I pictured my dresser, matched by my skilled paintbrush with the same blue antiquing, the mule deer mount above my bed, the birch branch with the bird’s nest in the corner, the steamer trunk upon which sat my stereo blaring my favorites, Carole King, Boz Skaggs and Neil Young, along with some occasional Gypsy. On one wall was a portrait of an Indian Chief I painted in art class and, above my dresser, my mirror was draped with hippie beads, headbands and feathers.  Just above that, hung a slab of wood (we were all about something from nothing back then) upon which I mounted the railroad spike I put in the tire of Dad’s ’69 Dodge truck. I still have that, too. It was a symbol to me of Jesus’ crucifixion and resurrection, what that meant to me and what He’s done in my life: Reclaim, Recondition, Reuse.

POTTING SHED SUNFLOWER SEED COOKIES

1-1/2 cups butter

1-1/2 cups sugar

1 tablespoon baking soda

1 tablespoon baking powder

3 cups flour

1 cup coconut

1 cup sunflower seeds

In a mixing bowl, cream butter and sugar. Add baking soda, baking powder and flour. Mix well. Stir in coconut and sunflower seeds. Shape into 1 inch balls and bake on ungreased cookie sheets at 350 degrees for 15 minutes, or until lightly browned.

HOME EC BAKED POTATO SOUP

2 tablespoons butter

1 onion, chopped

2 stalks celery, diced

1/2 cup flour

5 cups milk (can use half chicken broth)

7 pounds baked potatoes, peeled and cut up

1 teaspoon salt

1/2 teaspoon pepper

4 ounces cheddar cheese

4-6 slices bacon, cooked and crumbled (save a little for garnish)

1 cup sour cream

Fresh parsley

In a stock pot, melt butter. Stir in onions and celery. Saute. Sprinkle in half the flour and stir well with a whisk. Gradually whisk in milk and the rest of the flour. Bring to a simmer, stirring occasionally. Stir in potatoes, then add salt and pepper, cheese and bacon. Once heated through, stir in sour cream, stir and serve. Garnish each bowl with a sprig of fresh parsley, a sprinkle of grated cheddar cheese and a few bacon crumbles.

HIPPIE BARS

1 cup butter

1 cup sugar

2 cups brown sugar

3 cups peanut butter

1 teaspoon baking soda

6 eggs

1 teaspoon vanilla

2-1/2 cups oatmeal

1/2 cup pumpkin seeds

1/2 cup coconut

1/8 cup sesame seeds

1/2 cup dried cranberries

1 cup walnuts, lightly chopped

1 cup pistachios, lightly chopped

1 cup almonds, lightly chopped

1 cup chocolate chips

In a large mixing bowl, cream butter and sugars. Blend in peanut butter. Stir in baking soda. Beat in eggs. Add vanilla. Stir well. Mix in all other ingredients. Press into a sheet pan. Chill for 1 hour. Bake at 350 degrees for 25 minutes, until golden brown. Cut into bar