Digging a well for water

Today we went to my brother Perry's place on Beaver Dam Creek  near the Elba By-Pass bridge to watch him as he operated a primitive well-digging rig which he called a "sludge bucket".

It will be interesting to see if this really works and if he does strike water and can install a pump.  More later.

If you look real close (click to enlarge photo) you will see the by-pass bridge at the top right of the photo.

Pumpkin Fest at Elba United Methodist Church tonight

 I made 2 doz. chocolate cupcakes and decorated them with white icing and put 1 candy corn on top to take to the pumpkin fest at church at 4 p.m.

A lot of families came to the pumpkin fest and kids loved the inflatables and riding the farm wagon.

Then they went inside the Fellowship hall where lots of events were taking place, as well as a long table of food.  Some of the men of the church grilled hamburgers outside.




Nell's cousins and neighbors

My latest food preservation project: drying fruit

I have been busy drying apples and persimmons.  A couple of years ago I bought a dehydrator at a thrift shop for $5.  It has 5 trays and a small electric motor underneath.  Fruit dries in about 24 hours. I really like the persimmons best when dried; they are so sweet.

I have made 3 "kitchen swags", using raffia to attach the fruit and
cinnamon sticks.  I gave one to my sister-in-law Carol on her birthday
yesterday.  Made another for her daughter Ginger and one for my
kitchen.  I put a couple of drops of apple/cinnamon essential oil at
the top knot and it smells like "Thanksgiving".  The last time I made one a few years ago, it was still nice when I took it down in the spring.

I used to help my mother and grandmother dry peaches, apples and figs when I was a little girl.  They would use pieces of tin to place the fruit on and then place the tin on top of the hedge in the hot sun.  What I remember most about what they did with the dried fruit was fried apple and peach pies and homemade fig newtons. Next year I want to dry drying some figs.  I wonder if I can dry tomatoes?

I might locate a large sheet of tin and use that next summer.  It will hold much more than my 5 small trays.

My Legacy

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The President's Own - Marine Band

Today we were privileged to hear this great band at the new Enterprise (AL) High School Performing Arts Center (auditorium).  It was our first visit to this new building and it's beautiful - and so big.

What a great performance.  The program had a great variety of music, including 3 of my favorite marches.
The first one, "King Cotton", I played in the Elba High School Band in the early 1950s.  Then there was John Phillip Sousa's "Stars and Stripes Forever".  At end of the program they played the Armed Forces Medley and asked veterans to stand for their service song.  Enterprise being a military retiree town had many people standing for their branch of service. For an encore, the moderator stepped to the microphone and asked everybody to join in and sing "God Bless America ".  We sang it through twice.

The moderator, a mezzo soprano, sang two selections from the opera Carmen.  She was great!  She also had a great personality as she announced each of the selections before the band played them.

James loved band music, especially John Phillip Sousa marches.  I kept thinking about him throughout the concert, and how he would have been trying to direct the band from his seat.

Getting ready for annual Church Charge Conference

Sanctuary completed Feb 10, 1911

Once a year in November,  Elba United Methodist Church has an annual church charge conference.  This year it is scheduled for Nov 13 and our District Supt. will be present and preaching that morning.  The conference will probably be in the afternoon.

Since 2009, I have been serving as Membership Secretary, as well as Church Historian.  As Membership Secretary, I am responsible for maintaining the Church Permanent Register.  Names are entered in the book when they join the church, or when they are baptized as infants.  All of our church records were destroyed in the 1990 flood and another flood in 1998.  The church secretary dried the old church records to put together a new register. The older records were destroyed but some of the names from the last 40 years were preserved and a handwritten register was made.

I asked  the church secretary  to order some software for me to use to put together a new permanent registrar.   Currently there are 261 members.  An audit of the membership two years ago revealed that many had transfered to other churches when they moved away from Elba,  never notifying EUMC of their transfer.  I made a lot of telephone calls to verify members and make changes when necessary.

I have printed a church directory, and various lists from info I have on hand.

As Church Historian, I chaired the 100th anniversary of our beautiful sanctuary in Feb 2011.  It was also Homecoming Day and we had a large attendance.  I had so much fun working on the history of our church and furnishing bulletin inserts for 4 Sundays leading up to the big day, Feb. 11th.  The inserts had info about the church bell and steeple, the stained glass windows, old photos of members, and other items of interest.

Hot Pepper Sauce and Turnip Greens

A late crop of hot peppers came along on two pepper plants that have been producing pepper all summer.  I run out of things to do with hot peppers so I guess I'll use these peppers to make more pepper sauce to give away.  We love hot pepper sauce on veggies.  But one bottle will last you a year!  You just keep adding vinegar to it.

I might make some hot pepper jelly to give away at Christmas.  Jim and I could sit down and eat a half-pint, served over cream cheese, for one meal.  We love it with water wafer crackers.

I picked all of these peppers today and there's still blooms and tiny peppers on the tall plants.

I cut up one of the large peppers and remove seeds before chopping
 it to add to cornbread I am baking. Next year we will just plant one hot pepper and one bell pepper.  That's more than enough for our needs.

I have to remember to wear rubber gloves to chop these 'red hot fellows'.

You must have hot pepper sauce to serve with turnip greens.  Today I gathered a large amount of turnips to put in the freezer for cold winter days.  First they must be washed to make sure they are clean and free of insects, etc.   Then I blanched them in hot water before freezing.  I had qt bags of turnip greens to put in the freezer.  Later when the roots are larger, I'll gather them and put them in the freezer to add to the greens when I cook them.

Guess what we had for dinner tonight?  Fresh turnip greens, with cabbage slaw, fresh green beans from KY, rice, hamburger steak with carmelized onions and green peppers, sliced tomatoes, pear relish, and for dessert, blueberry cobbler.  All this to celebrate the fresh turnip greens!!