It is such a lovely morning. I love mornings like this.

Son Kevin is still sleeping and the rest have left for work. I think everyone needs a little “Me time”. Do we take enough time out of our busy schedules to read God’s word and thank Him for His many blessings He bestows upon us?

I paid some bills and have them ready for Kevin to drive out to the mailbox later on when he’s awake. He usually takes my mail out and gets it in again after the mail lady goes. It gives him something to do and saves me some steps.

He drove his mobility scooter the 4 miles to sister Emma’s house yesterday afternoon to go visit with his cousin Steven. Kevin is 20 and Steven is 18 and they never tire of each other’s company.

They both have muscular dystrophy and rely on a scooter to get around so they both know what it is like to be limited with what they can do. We just bought new batteries for Kevin’s scooter so it lasts awhile on a charge but he usually charges it again at Steven’s house before heading back.

We are getting excited that Kevin’s handicap accessible buggy is nearing the finish mark. It’s been a long time coming and will be greatly appreciated by Kevin and his caregivers. Once again, a thank you to all who helped in any way making it possible for him to be able to get it. May God bless you for your kindness. Good deeds do not go unseen and may you be rewarded someday.

I had a nice birthday on Friday. It’s not every year my birthday falls on Memorial Day weekend. We decided to go camping, and it was a nice time to get away from everything and relax by the lake. We cheated though and had a cottage to sleep in. Joe and I just aren’t too fond of sleeping three nights in a tent.

Sons Benjamin and Kevin, Benjamin’s special friend Joanna, daughter Verena and Daniel Ray went with us. It was relaxing sitting by the lake beside the campfire. The weather was a little on the chilly side and we had some rain, but it wasn’t bad. We roasted hot dogs, made s’mores and Joe grilled chicken and ribs.

Wednesday evening was kindergarten graduation with three of our grandchildren in the graduating class. Ryan, Curtis and Allison were excited to see the family members that showed up to partake in the ceremony. Daniel Ray’s youngest sibling also was in the class, so his family was there too.

This was another chance for them to have the youngest of 10 children done with kindergarten. I told them it will feel even more sentimental when he is the last to finish his school years. Time does not stand still, I know, but am I the only mother that yearns to have those years back when the children were still all in our care? They were so young and innocent. What does the future have in store for them? Only God knows and may they always let Him be their guide.

Rhubarb is in full swing right now. I canned 24 quarts of rhubarb juice for Verena and Daniel Ray last week. This week I plan to can some for daughter Susan and Ervin.

She has her hands full with seven little ones to care for and will be hosting church services twice this summer. Also Ervin’s brother Glen is getting married next week, making it even busier. Congratulations to Glen and Amanda! We appreciated the invitation but so far it looks uncertain that we will be able to attend. I’m so thankful to Ervin’s mother to help Susan with her sewing. That takes a lot of stress off of Susan. She’s always so willing to help.

It is now late afternoon, and I need to go get my laundry off of the lines. Our neighbors (one of whom is also our bishop) are having a public auction tonight to sell their farm machinery, work horses and lots of miscellaneous items.

I better hurry as time is going too fast again. I’ll share the rhubarb juice recipe this week. I’m planning to make a batch using Splenda instead of sugar. I’ll let you know how it turned out.

God bless you!

Rhubarb juice

Ingredients:

8 pounds rhubarb, washed and diced

8 quarts water

2 12-ounce cans frozen orange juice

1 46-ounce can of pineapple juice

4 cups sugar

3 3-ounce packages strawberry gelatin

Directions:

Combine rhubarb and water and cook until rhubarb is soft, about 25-30 minutes. Strain liquid into a large bowl or pot, discarding rhubarb. Add the orange juice, pineapple juice, sugar and gelatin to the rhubarb juice. Stir until the sugar is dissolved. The juice may be frozen or canned. Makes around 12 quarts.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her three cookbooks, “The Cherished Table,” “The Essential Amish Cookbook,” and “Amish Family Recipes,” are available wherever books are sold. Readers can write to Eicher at Lovina’s Amish Kitchen, PO Box 234, Sturgis, MI 49091 (please include a self-addressed stamped envelope for a reply); or email questionsforlovina@gmail.com and your message will be passed on to her to read. She does not personally respond to emails.