Camping and fresh strawberry yogurt cake
Granchildren, camping and s'mores reveal blessings
Another week has gone by and it’s time to pen this column again. It is 4:30 a.m. and both boys are off to work. The rest are still asleep. I could use a few more winks myself, but first I need to make sure this column is done.
We had a few warm days with the temperature almost hitting 90 degrees. We had thunder in the distance last night, but the storm missed us.
This is son Kevin’s last week of “school” before they come around to pick up his completed work. I wish he would have been able to have his 8th grade graduation, but such is life. It will really be different to not have any of our children in school anymore. It’s another reminder that we aren’t getting any younger.
Our whole family went camping over Memorial Day weekend. It was enjoyable to spend a few days and nights together. It was so enjoyable to wake up and see the grandchildren still sound asleep from a hard day.
We enjoyed pontoon rides, fishing, swimming, campfires, and, of course, making s’mores—those sticky, messy s’mores. Grandson T.J. was bound and determined to roast his own marshmallows for his s’more. Of course, we didn’t let him eat that marshmallow. It was dragged around in the sand before it ever hit the fire. He had so much fun doing that, and he doesn’t know we switched the marshmallow with a clean one. That little boy puts in many miles in a day’s time. When granddaughter Jennifer, age two, and T.J. get together, you better be on the lookout. Those two can find something to get into pretty fast. Such sweet and precious blessings. Abigail had lots of fun in the water, but she decided one time down the water slide was enough. She didn’t like the big splash-landing in the lake.
The men did a lot of fishing, so we will have a fish fry one night with all the fish they caught. We also depended on them to do the grilling. Camping is fun, but it always seems like we snack too much.
Ryan is 10 months old today. He enjoyed the pontoon rides and swinging in the swing by the lake. Baby Allison is 5 months old today. She is such a bright-eyed, active little girl. She has bright blue eyes and not much hair. Abigail loves holding her little sister.
It is funny to see Ryan and Jennifer get into a little squabble about wanting the same thing. Ryan’s scream can get loud when he’s annoyed. Jennifer has an ornery look on her face and you can almost see when she’s ready to start some mischief. I could go on and on about my sweet little grandchildren, to which I’m sure all you grandmothers can relate. Our family, when together, is a total of 19 already, so we are quite a group.
Loretta’s special friend Dustin went with us. Also, daughter Lovina has a special friend too now. His name is Matthew, and he also went camping with us. There was not one dull moment all weekend and by the time Tuesday morning came around, I was still tired. Tired, but happy I could spend celebrating my birthday weekend with my loving family making memories, precious memories! Do I thank God often enough for all the blessings in life? With my husband Joe still laid off from work, the load seems a little heavier, but we are so blessed and need to be thankful for all we have.
Daughter Lovina, son Kevin, and I helped Joe finish planting the rest of the gardens. I really hope to get some more sweet corn in there somewhere.
Thank you to the readers, friends, and family for your birthday cards and gifts. May God bless you for your kindness! It was greatly appreciated. Take care. Stay healthy and safe!
Fresh Strawberry Yogurt Cake
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
zest of 1 lemon
1 cup butter, softened
2 cups sugar
1 tablespoon lemon juice
8 ounces Greek yogurt, plain or vanilla
12 ounces fresh strawberries, diced
1 cup powdered sugar
2 tablespoons lemon juice
Cake: Preheat oven to 325 degrees. Grease and flour 10-inch Bundt pan. Sift together 2 1/4 cups flour, baking soda, and salt. Mix in lemon zest and set aside. With a hand mixer, cream together butter and sugar until light and fluffy. Beat in one egg at a time then stir in lemon juice. Alternate beating in the flour mixture and yogurt, mixing just until incorporated. Toss the strawberries with the remaining 1/4 cup flour and gently stir them into the batter. Pour batter into Bundt pan and bake in preheated oven for 60 minutes or until toothpick inserted in the center comes out clean. Cool at least 20 minutes in pan, then turn onto a wire rack and cool completely.
Whisk together and drizzle over top of cake when completely cooled.
Lovina Eicher is an Old Order Amish writer, cook, wife, and mother of eight. Readers can write to her at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her.