NEWS FROM THE HILLS
THESE I’VE LOVED
These I’ve loved since I was little;
Wood to build with or to whittle,
Wind in the grass and falling rain,
First leaves along an April lane,
Yellow flowers, cloudy weather,
River-bottom smell, old leather,
Fields newly plowed, young corn in rows,
Back-country roads and cawing crows,
Stone walls with stiles going over,
Daisies, Queen Anne’s lace, and clover,
Night tunes of crickets, frog songs, too,
Starched cotton cloth, the color blue,
Bells that ring from white church steeple,
Friendly dogs and friendly people.
by Elizabeth-Ellen Long
The white trilliums are blooming now, down the slope of the mountain and edged along the road bank. They have bloomed there as far back as I can remember, and we look for them anxiously each spring.
Their blossoms of pure white gleam against the brown, dry leaves of fall, cheering the heart with their pristine beauty. They remind me of our little ones, so fair and innocent, growing up in a world that is tainted with the ugliness of sin. How we long to put a shield around them, to protect them from the outside influences that would contaminate them.
That is one of the hardest things in being a parent or a grandparent. There comes a time when we must stand aside and let them find their own way. The early training is of utmost importance, and a person can’t start too early. Teaching them their childish prayers and having them join in family worship is building a foundation they will remember.
Children learn to love and respect God as we love and respect Him. They will take a pattern after the way we live our daily lives that will influence them much more than any sermon we can preach. “Don’t do as I do; do as I say” will not work. If we want our children to grow up to be respectful, honest, and trustworthy, we must live that way ourselves.
We can train our children, set a good example in front of them, and teach them the Bible way; yet there comes a time when we must let them go. All we can do then is pray that God will keep His hand over them and protect them.
Pure white trilliums—so easily crushed. Our innocent little children—so easily corrupted. God help us to do our very best for them.
We’ve had great response to the request for peeling fresh eggs. I learned a few things myself. Terri Slivka of Spencer sent directions to cooking and peeling eggs. She says, “To hard cook eggs: Place eggs in pot; cover with 2” of water. Bring water to a simmer—don’t boil. As soon as they begin simmering, cover pot and remove from heat.
Set timer for 12 minutes for small eggs, 16 minutes for large, and 18 minutes for jumbo eggs. Meanwhile fill bowl with ice water. Drain eggs and shake pot back and forth so eggshells crumble all over. Immediately immerse eggs in ice water. Water will seep under the shells and loosen them. When eggs are cool to touch, remove from water and peel.
Katheryn Monk of Summersville advises to soak the eggs in ice water as soon as they have cooled. She read that this causes the egg to shrink away from the shell slightly, thus making them easier to peel.
Janet Tucker writes that it is better to use eggs that are at least two weeks old. (I’ve found this true also—but I hate to buy store eggs when we have fresh farm eggs!) Janet says to place the eggs in cold water and bring to a boil. Boil three or four minutes, remove from heat and let them sit in hot water about 20 minutes. This prevents the yolk from turning dark.
Place hot eggs in refrigerator until cold before peeling, or place in ice water to cool. This makes the steam condense on the inside of the shell and helps the egg to slide out a little better.
Son Mike has joined in the boiled egg discussion with his method of peeling them. After they are hard boiled and chilled in cold water, he takes a spoon and cracks the shell all over. Then he makes a pencil-size hole in each end, and blows on the end with the air pocket. He says they will pop right out. I think Peggy catches them, but I’m not sure.
A little different method came from Jo Ann Mullins who says, “This is an easy way to peel boiled eggs—I put about a teaspoon of Crisco oil in the water to boil. Mine have always been very easy to peel.”
Thank you, everyone. I hope this helps you, Cindy.
We had an email from Addie Davis inquiring about ramps. (She doesn’t live in West Virginia!) She says she has never eaten them, and wants to know if they are like wild onions.
Heavens, no. Perhaps only a true hillbilly can wax quite lyrical about the glories of ramps, but they are a favorite springtime food here. They are quite mild, actually, with a distinct flavor all their own. They do have a bad reputation for being offensive to the nose, but when everyone eats them, who can smell them?
We had a family supper here last week, and the entrée was fresh ramps cooked with bacon and eggs. We also had ham, fried potatoes, hot biscuits, iced tea, and fresh apple cake. I’m proud to be a hillbilly!
Spring is moving along now, after two cold nights of frost. Nothing seemed to be frostbitten, and hopefully it will be our last. Cousin Bobby of Florida and Myrtle Beach reminds us however of the old saying “If frogs sing in March (which they did) they will be looking through glass windows (ice) in April.”
The weather is warm now, the flowering shrubs are bursting with bloom, and new green leaves are showing on the trees. The morels are numerous this year, and the yellow ones are beginning to be found. You may call them “muggles” or “Molly Moochers” or just mushrooms—but we all agree they are delicious!
Marie E. Knight found this quotation some time ago, and wrote it in her Bible—it’s too good not to share. “Silently across the dark/ and through the whispering rain/ with a yellow crocus for her lamp/ Spring came…
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