The Power of Words: 50 words that lift, motivate, and inspire from a LDS...

Wildfire- Michael Martin Murphey

WIND BENEATH MY WINGS (Bette Midler) - Cover by Anett

A THOUSAND BLENDED NOTES RECEIVED BY A MOTHER FROM HER SON

What an honor to receive the following poem from our son, Jamie Brockamp. Knowing that these words brought his Mother to mind is comforting.

We are on the same page in so many ways, especially regarding the topic of sustainable agriculture, and genetic diversity of seed. And I can't wait everyday to speak with him about all of our plans for the land and gardens, and of our passion for permaculture and the beauty of the wide open spaces. Many days, these conversations take place while he is in grid lock traffic in the city, and longing for the peace and tranquility of country living.

A POEM FROM MY SON

(unknown poet)

I heard a thousand blended notes,

While in a grove I sate reclined,

In that sweet mood when pleasant thoughts
Bring sad thoughts to the mind.

To her fair works did Nature link
The human soul that through me ran;
And much it grieved my heart to think
What man has made of man.

Through primrose tufts, in that green bower,
The periwinkle trailed its wreaths;
And 'tis my faith that every flower
Enjoys the air it breathes.

The birds around me hopped and played,
Their thoughts I cannot measure: --
But the least motion which they made,
It seemed a thrill of pleasure.

The budding twigs spread out their fan,
To catch the breezy air;
And I must think, do all I can,
That there was pleasure there.

If this belief from heaven be sent,
If such be Nature's holy plan,
Have I not reason to lament
What man has made of man?

Cat Stevens - Morning has broken

MY MOTHER'S PEOPLE/ERMA IRENE (RENSLOW) JUELFS

ERMA IRENE (RENSLOW) JUELFS

It is important to me and to my Mother, Ora Jean (Hardcastle) Juelfs to tell the story of My Mother's People, and there is no better place to start than with my Grandmother, Erma Juelfs, and because I loved her so, it is imperative that her story, as far as my mother and I know it, is presented accurately and in the light that she deserves. For that reason, it won't be published quickly, but rather will remain a draft as we add to and edit it. It may be a series of small stories, but we need to begin, while my mother, (her daughter) is able to recall them.

Some of these pieces may eventually be added to my genealogy site as well.

One thing Mom wants to make known, above all else is how hard her Mother had to work during the depression to put food on the table for the family, and keep house for all it's members. And she starts by talking about the food they enjoyed on the farm during the "dirty thirties", and it's preparation.

But now on to my mother's remembrances in her own words:

Note: The following stories were written by my mother, Ora Jean Juelfs Hardcastle and taken word for word from her journal:

"This book contains some old recipes we ate in the 1930's."

by Ora Jean Juelfs Hardcastle

CUSTARD

We liked custard and had it often because we had milk from our milk cows. Cathy always liked

custard when she was a little girl. She still does, I think.

BAKED CUSTARD AND VARIATIONS

2 EGGS OR 4 EGG YOLKS 1/8TH TSP SALT

1/3 CUP SUGAR 2 CUPS MILK

1 TEASPOON VANILLA OR NUTMEG

Beat eggs slightly, add sugar, salt, milk and vanilla. (If nutmeg is used, it should be sifted over the top of custard mixture.) Strain mixture into individual molds, set them in a pan of hot water and bake in a slow moderate oven (325 degrees) for about 30 minutes. Custard is done when knife thrust into center comes out clean.

Amount: 6 individual custards

HONEY CUSTARD:

Use 1/3/ cup honey in place of sugar and omit the vanilla or nutmeg.

COCONUT CUSTARD

Use vanilla flavoring in making custard. When custard is partially baked, sprinkle coconut over top and return to oven.

FOR FIRM CUSTARD:

Use 3 eggs instead of 2 for custard. It will stand alone when turned out of baking dish.

CARAMEL CUSTARD:

Caramelize (melt and brown) 1/2 cup of sugar. Pour a little into each custard cup; move cups about so that caramel will coat the sides. When caramel is hard, fill cups with 3 egg custard mixture and bake. When custards are unmolded, the caramel which has melted in baking will run down the sides, forming a sauce.

MOM'S CHICKEN AND NOODLE DINNER ON THE FARM

(I WONDER IF THIS IS WHY PEOPLE CHOOSE

TO BE VEGETARIAN)

by Ora Jean Hardcastle Juelfs

When we wanted to eat chicken, my mother would have to catch one and kill it.

She would have a roaring fire in the kitchen stove with

a pail of water heating on it. She would dip the dead chicken in it. This was called "SCALDING". This would loosen up the feathers

so they would be easy to pluck off.

After the feathers were removed, she would wad up a piece of paper and put it on top of the kitchen

stove and set it on fire. She would hold the chicken over it to burn off the

hairs on it. This was called "SINGEING".

She would then cut off it's head and feet and take all it's innards out.

This was called "CLEANING".

After that, she would wash it inside out and stuff it. Recipe follows for "Stuffing."

ERMA JUELF'S STUFFING

BY ORA JEAN JUELFS HARDCASTLE

Stuffing was made by breaking up a loaf of dry bread into small pieces, and adding salt and pepper and a teaspoon of sage. (We didn't have poultry

seasoning, as such during those days). Hot water was poured over this and an onion was chopped and put in the mix.

Finally, the stuffing mix was moistened with hot water to which a little butter had been added.

Then the chicken was stuffed and baked a couple hours.

Note from Cathy: There was still work to be done, after the chicken was put in the oven, because it was then that my Grandmother, made the egg noodles to serve with the chicken.

Mother remembers Grandma Erma rolling them into a long strand and then cutting them with a scissors, into a boiling pot of water.

She also remembers enjoying the chicken and noodles dinner very much, and not fully realizing at the time what effort was involved in

getting this dish prepared.

Servant Song.m4v