WHAT YOU ARE IS GOD'S GIFT TO YOU

There is a hand painted rock on my desk that reminds me everyday that we should make good use of all of the the God given gifts bestowed upon us. While we should need no reminder for such an important issue, somehow we manage to push superficial things to the forefront of our minds, while ignoring the basic message that we are here to serve the Lord, by finding our divine purpose in life.

I read the message here on my desk:

What you are is GOD'S gift to you.

What you make of yourself is your gift to GOD.

And meanwhile, the Lord, Our God is all around us, whispering in the wind, the rain, the prairie grass and the current of the river, as well as the churches in the communities to remember our divine purposes on this Earth.

Do you personally search for your calling? If not, please begin to think about what it is.

There is a book entitled The Purpose Driven Life, by Rick Warren, which I recommend.

In today's busy lifestyle's, sometimes it is difficult to find the clarity to focus on what is important in life; and this book brings these faith based issues into perspective.

While I am not a regular church goer, I feel a connection to God, and don't always feel that men and women need an organized channel to God. There are many pathways to God. The churches are a road to God, but the way and the light of God is everywhere.

I am searching for my calling, and divine purpose, and find God's will can be done on a small scale bit by bit, piece by piece, while waiting to give on a larger scale.

That being said, here is my own personal prayer:

"Heavenly angels stay close to us.

Watch over over our family and friends, both living and those loved ones who have preceded us in death.

Guide us to divine principles and stewardship of our earthly flora and fauna.

Give us the strength to stand up for our beliefs, and eloquently speak our minds for the good of all people, and to defend the defenseless.

Return the memories of our ancestors pride, honor and work ethic that we can carry on their heritage. Our roots run deep and we should not forget our past, as truly the circle will someday be unbroken.

Embrace us as we celebrate our blessings and cherish our loved ones, now and forever".

SETTING UP QUICK BOOKS

If anyone is challenged in trying to set up an office it is me, Mary Cathleen, who has spent

a lifetime trying to clear the bats from her own personal belfry.

When we bought Quickbooks for Mac in Rapid City, S.D. there was no small amount of anxiety felt by each of us as we tried to find someone who could assure us we were getting a program that would work with with our Mac, especially since returning the software involved a 250 mile trip one way. Finally we were satisfied that there was no Quick Books Pro (for Mac) that our accountant recommended and went with Quick Books Accounting -Mac 2009. We thought we were all set and that every base was covered that could be covered. WRONG! We were right that there was no QB Pro but beyond that, -- FAIL!

When we got home and tried to load the software onto the system it wouldn't load. Message was Mac OSX was inadequate. Of course Jim was not happy and was thinking money was wasted or imagining we had to buy a bigger Mac. But I have faith in Apple and I called the tech number and VOILA! We could get an update to OSX Leopard for $29.00, and the techie sent it right out. So, now the Mac update is on, and Quick Books is Loaded on for the farm account and all that is needed now is a for me to be a bear with a bit of a brain to learn all of it's nuances.

Our C.P.A., Garrett, tried to give me a crash course in five minutes or less when he advised us to use this method of accounting, but the man is a member of Mensa who undoubtedly glanced at it once and was delighted with the program.

**** Update re this post: Mission accomplished, and all farm account activity was posted to QB and successfully transferred to Garrett for tax purposes.

PRESERVING RHUBARB

For baking I would have to say dry pack or freezing would be my favorite method of preserving rhubarb because it would keep it's bright red and green color, and most of the other methods involving heat tend to turn it a less attractive, drabber shade of greenish brown, (in my opinion).

The following is taken directly from my Ball Blue Book of preserving.

"Select rhubarb with crisp, tender red stalks. Early spring cuttings are best for freezing. Remove leaves and woody ends; discard blemished and tough stalks. Wash rhubarb well under running water; cut into 1 inch lengths. Prepare using one of the following methods:

Dry Pack: Pack rhubarb into plastic freezer bags or vacuum package. Seal, label and freeze."

The book also give directions for sugar Pack, Syrup Pack and Stewed, but for this use Dry Pack is sufficient.

I highly recommend Ball Blue Book of preserving. Web site is wwwfreshpreserving.com.

Telephone number for Ball company is 1-800-240-3340, but this book can be found where-ever canning supplies are found.

RHUBARB

One of the nice things about the half back yard of our rental house here in Mobridge is a planting of Rhubarb. It is quite close to the property line with Glader's yard and usually shared by families of both homes, but this year, Glader's didn't partake of the crop. We used it once or twice and the rest went to seed, which isn't all bad. Next year will probably bring a strong harvest.

Carolyn O'Meara gave me an excellent recipe using rhubarb and a yellow cake mix which she calls Magic Cake that I would like to share with you. It is also in the Timber Lake Holy Cross Alter Society Cook Book under the name Rhubarb Custard Upside Down Cake, submitted by Marie Biegler. Marie suggests a white cake mix and a slighter shorter baking time.

I baked the Magic Cake with the yellow cake mix and can vouch for it's excellence. It is a keeper and even a reason to keep and freeze Rhubarb. If you are a fan of custard, you will love this dessert.

Next blog will list freezing and caning tips for rhubarb.

Since I temporarily misplaced Carolyn's recipe, here is the church cook book version:

Rhubarb Custard Upside Down Cake

Prepare 1 (yellow) or white cake mix according to directions on box and pour into 9x13' pan.

Mix together:

2 cups finely chopped rhubarb (fresh or frozen)

1 cup sugar

Sprinkle evenly over cake. Then pour 1 cup of cream with 1 teaspoon pure vanilla over all and bake at 350 for 30 minutes or more.

FREEZING FRESH GREEN BEANS

Carolyn O'Meara shared another little tip with us and that is regarding fresh green beans:

Pick fresh beans from the garden and snap off tips. Wash and dry completely. Freeze beans on a cookie sheet in so they are not touching while freezing. After they are individually frozen, they can be placed in a freezer bag, and will be just like fresh beans when cooked.

MORE JOYFUL BOUNTY RECIPES

Carolyn brought us some of her refrigerator pickles and the recipe for them which follows:

Refrigerator Pickles:

12 cups sliced cucumbers

2 cups green pepper

2 cups onion

1/2 cup canning salt

Mix with cucumbers and ice for two hours and drain.

Mix 4 cups sugar

2 cups vinegar

1 teaspoon celery seed

Mix all together and add to drained cucumbers. Wait five days before eating. Keeps for a year in refrig.

Carolyn O'Meara

JOYFUL BOUNTY

Joyful Bounty

Everyone here has been very gracious in sharing the bounty of the field and gardens as well as preservation of the harvest. That is the reason for this blog entry.

I have learned some excellent ways to quickly pick and freeze crops for later use of all this natural goodness. The key word here is quickly , because in the past some of the harvest has been wasted if there is a build up of some garden items.

Thanks to our relatives, I am able to share these tips with you, so I'm anxious to pass them on while they are fresh in my mind.

Jims sisters, Carolyn and Rita drove out from the Rapid City, South Dakota area on September 9th, 2009, to spend that day and the 10th, which was Jim's 67th birthday with us. They brought

some wonderful canned goods as gifts, which included, (from Carolyn) Rhubarb Strawberry Jam and Rhubarb Raspberry Jam, and Refrigerator Pickles, and (from Rita) Buffalo Gap Honey (from the Baker Ranch), Strawberry Rhubarb Jam, Apple Plum Jelly, Grape Jelly, Squash Relish, (which is sweet and some-what like pickle relish, and cherry rhubarb jam.

Here are some tips from Carolyn (Brockamp) O'Meara

Tomatoes:

Pick tomatoes fresh from garden. wash, dry well, and freeze whole with skin on in freezer bags. When ready to use, remove from freezer, rinse under hot water and skin will easily pop off. The Brockamp family loves garden tomatoes in Homemade Tomato Soup. Recipe follows. Carolyn gave this recipe that Grandma Mary (Crain) Brockamp made for the family. This is the one that Jim grew up on and loved. He found it very comforting when his mother brought it to him when he was sick. This alone is a family heirloom, so prepare it with love darlings, and think of your father and your grand-father, and grand-mother Mary Elizabeth. Can't you feel the love?

Homemade Tomato Soup

1 quart tomatoes

Heat to boil in pan

Add 1 teaspoon baking soda

Add 2-3 Tablespoons butter

and 3 tablespoons flour and combine to make a roux.

Add 2 cups half and half to roux; heat and add to tomatoes.

Yummy.

Carolyn 'OMeara

Another family favorite is Home Made Tomato Juice