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Show A2 • WEDNESDAY, SEPTEMBER 26, 2007 - N E W S - Spanish Fork 280 North Main St. Spanish Fork, UT 84660 Lane Henderson Steve Hardman Namon Bills Publisher Editor Assoc. Editor Tlic Spanish Fork News is published each Wednesday for $37.50 per year in area and $41.50 out of area by J-Mart, 280 North Main St., Spanish Fork Utah 84660. Email stories to editor@spforknews.com Email ads to ads@spforkncws.com Call us at 794-4964 POSTMASTER Send address changes to Spanish Fork News 280 North Main St. Spanish Fork, Utah 84660 The entire content of this newspaper is Copyright© 2007 Spanish Fork News. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the editor or publisher. DEADLINES Weddings, anniversaries, missionaries, 1st birthdays, articles, photos, letters to the editor Friday, 12 p.m. Display advertising and classified advertising Friday, 12 p.m. ; Letters to title editor : do not necessarily ', reflect the views of the • Spanish Fork News. ommunity ews Covering what matters most Canning by the bushel Living in fear economical to freeze. And pioneers used. They didn't There and Back Again there's just nothing better have canning lids. Yes, in the winter than cooking sometimes there might be a Shirlene R. Ottesen a bag of frozen corn! If you little mold on the top of the have to buy it, then it can be jam, but I just get a spoon Since the middle of pretty expensive, but it still and take it out and the rest August, our garage has been tastes so good. After it's all is just fine. turned into our "canning cleaned, just boil the ears Well, our "canning kitchen". With a large for about four minutes, put kitchen" is closed for another electric stove, a deep sink in cold water and then in season. We've put the juicer, for washing bottles and fruit ice water, cut it off the cob the big pans for peeled fruit, and a couple of banquet and put in a freezer bag and paring knives, strainers and tables we were in business. you're done. kettles away until next year. We know it's going to be a We didn't do any pears We have a few empty bottles, busy five or six weeks, but this year, but we still have but not many. And while when it's all done and put some from last year. I love we have picked, peeled away we're glad that we did to make jam. So far we and processed, scalded and it! have frozen strawberry jam, strained we have visited and Tomatoes and peaches several pints of apricot jam enjoyed doing what those are our biggest job and then (my favorite), a few pints of who have gone before us we throw in a few batches plum jam and some peach have done, thanks to some of relish, jam and salsa. jam. I'm just waiting for special grandmothers who The garage smells strong of my cousin to bring us a few set the example for us to garlic, onions and peppers. blackberries and then that follow. I know that there are many will finish the jam. Because Parting thought for the who still do a lot of canning, the cost of the lids can add week: True happiness comes while others simply do not up in a hurry, I put melted , when we stop complaining have the time. And I'll admit wax on my jam. I know! about ail the troubles we that there are probably some Home economists would tell •have and offer thanks for all things that you can buy as me that I shouldn't use wax, the troubles we don't have. cheap or cheaper than going that it isn't safe, but I've out and buying bushels of done it for years this or that, not to mention and I'm still all the time that it takes to do h e r e it. Jam takes a lot of sugar That's and then there are the lids what and other ingredients that t h e is called for in the recipe. If you grow tomatoes in your own garden, they are about the cheapest thing you can bottle. All is takes in 1 tsp of salt per quart and that's it. No preservatives, no artificial flavoring or coloring — just good, wholesome tomatoes. If you raise your own corn it's also pretty Ramblin' Roads Charla Zeeman In a way, we are creatures of habit. When I was a child, it seems I was fearful of everything and anything. What I feared then, I might still fear now, maybe in different ways or for different reasons, but the saying is still true. Water terrified me. Let me rephrase that. Water in rivers, creeks, lakes and bodies of water terrified me. Swimming pools were off limits for me. I went swimming once with a church group. The boys all got together and came to me in mass. Under solemn oath, they promised that I would not be dunked, have water poured on my head, or anything else if I would just go in the pool. I trusted them and they were true to their word. In fact, they stayed so close to me that if someone else approached me, they were right there in mass to protect me. For the first time in my life I actually enjoyed being in the pool. This fear has stayed with me. I did manage to go out on the lake (with a life jacket on) in a boat and I even leaned over the side a little bit. That occurred after my children were able to swim enough to save themselves, leaving my husband to save me. Heights terrified me. I still cannot go higher than the third step on a step on a stepladder. I cannot go up a set of stairs if I can see between the risers. Stairs in the middle of a room or next to windows, glass in elevators, escalators, balconies andfloorto ceiling second floor windows are all off limits. This is a fear that seems to have gotten worse with age. People terrified me. I did not dare to speak to anyone I Buying and storing the sweet stuff weird stuff happen to the nuts. My suggestion is to freeze them. Throw Ready or Not them in the freezer, at the back where Dawn Van Nosdol your kids can't see them, and they will last longer. You can do that not only We are now going into the candy with the Halloween candy, but also season. This is, as they say, "the best of with after-Christmas candy, the aftertimes and the worst of times." Candy is Easter candy and the after-Valentine's going to be prevalent for the next four candy. Some people complain that months, okay maybe not so much for freezing chocolate will make it turn Thanksgiving, but that holiday seems to white in places, but I have never get sandwiched in between Halloween, found that to be a big problem — it was still good, anyway. Christmas and New Years. The best part of candy is that it is Now, there is candy out there that so store-able and so cheap, especially isn't chocolate, I know this because I if you buy it off-season. The worst have seen it and have even eaten it at part is that you can gain weight. Of times. This is the easiest type of candy course you have to buy candy before to store because it doesn't go bad. Just Halloween (unless you are a dentist keep it out of the heat and it will last for and then you give out toothbrushes and a very long time. coupons to come in the next month for I am not advocating that we become tooth repair), but did you know that you gluttonous and eat candy until we can buy Halloween candy real cheap cry sugar tears. No, I am saying that the day after Halloween? Of course you it is important that we store a little did. I know that your kids will have a sweetness as a morale booster for just large stash of their own candy the day an every-once-in-a-while treat. after and you will be grateful when it is When I was very young, my parents gone, but that is their candy, not yours. were going through some tough You are buying the candy to store for financial times and we were very a later purpose, possibly an emergency limited in the variety of foods that we or disaster — really. ate. Basically, we ate a lot of pasta, I am assuming that most of the chicken and canned green beans. That candy you will be buying will be can get very old, very fast, and it can covered in chocolate and have nuts, be very depressing to be limited in that is the kind that I would invest in. what we eat every day. Fortunately, In making that investment I would my parents had come across some hard want to make sure that it doesn't melt, Christmas candy for really cheap and get stale or they had bought a bunch of it for our have food storage during better times. I don't know why they had taken the candy out of the cellophane packages, but I suspect that it was because they couldfitmore candy in the five-gallon bucket that they filled to the top. Like I said, it was a good sale. The point of this story is that the bucket of candy was an emotional lifesaver (ha - that's a candy too!). The fun part was that because of the normal humidity, the candy ended up sticking together and we would have to use a butter knife to break the pieces apart. Sometimes Mom would suggest that we go down and chip off chunks for each member of the family. Of course, as kids we would sometimes sneak downstairs with a butter knife and hide in the food storage room while sucking on a piece of candy (my siblings savored the candy — me, I always chewed it up. I just can't help myself). Treats are an important part of food storage. Attitude is about 90% of how well, or how poorly, you are going to do in any situation. So if you are going to be miserable, you might as well do it while sucking on a lollipop, or a piece of Christmas ribbon candy, and then maybe you won't feel so miserable. Sometimes the right piece of candy can really boost your morale. Remember to only use responsibly during an emergency — this is not for everyday consumption. Of course, you can define what is, or is not, an emergency. I leave that to your discretion. didn't know. More than three people were a crowd, even if I were one of the three. This one was crazy. I could stand in front of as many people as you wanted to put before me and give a talk, teach a class, or even sing. No fear! Before I perform, I'm as nervous as a cat, but once I begin, I'm fine. So what have I never been able to do? Swimming is out, as areflying,going on carnival rides and sightseeingfromthe top of towers. Freeway ramps and bridges are sometimes a problem. 1 get claustrophobic in crowded buses, freeways, elevators and rooms. I can't ride a bicycle, and of course motorcycles are out. I did manage to ride a horse, sort of, if the beast was super gentle and seldom went over a walk. My fear of people has diminished over the years. Only occasionally do I have a problem, now. I usually sit at the back of a room, near a door, and on the end. However, I have found that sudden or prolonged noise will set off the anxieties. This may explain the fear of crowds. But fears are not always bad. They are there for a reason. They protect us from danger and sometimes death. A friend's mother was allergic to bee stings. One day she was stung and her husband did not get her to the hospital on time.^This was before bee sting,, kits were developed. She left four children, three under sixteen years of age. Sometimes, fears are more like pricks. When I have a gut feeling about something, I always follow it. I am not always aware of what may have happened, but I have seen the possible results often enough to follow those urges. But, therein is another column. Grandma's Recipes Easy Ham and Noodle Casserole r Grandma's Recipes Betty June Ott . This recipe comes from my "Good Health" book. You can I substitute cream of mushroom or celery soup, (cut the milk in half) and real ham if you want. 1 I ' I | Egg noodles 4 1/2 tsp. flour 1 tsp. dry mustard 1/4 tsp. dried sage 1/8 tsp. each nutmeg and pepper 1 1 / 2 c. skim milk 1 c. turkey ham 2 c. fresh or frozen peas 1 1 / 2 tbs. bread crumbs margarine Cook noodles, drain. Preheat oven to 350°. In medium I sized bowl, combine the flour, mustard, sage, nutmeg and pepper; slowly whisk in the milk and set aside. • When the noodles are done, add the ham and peas; add ' the milk mixture and stir well. Spoon into an ungreased . shallow 1 1 / 2 quart casserole dish, sprinkle with the I bread crumbs and dot with margarine. Cover with aluminum foil and bake for 10 minutes. Remove foil and | bake 10 minutes longer or until lightly browned. L The Spanish Fork News |