As I write this, we are having a simply gorgeous day.

We need a week or so of this kind of weather for the farmers to get their crops in, but it is supposed to rain again tomorrow. Seems like we have rain every other day, and there is no time to do field work in between. Back in my day on the farm, the criteria for planting corn was the locust trees. The old timers used that to go by to put corn in the ground.

The flowers are outdoing themselves blooming. My peonies will be blooming by the weekend, and I can remember my mother getting flowers ready to take to all the cemeteries where they had loved ones buried.

She had vases, baskets, and whatever else she could find to hold the flowers. We had three big rows of peonies from pink, white, red and all colors in between. After one cemetery, we always gathered with aunts, uncles, and cousins at a nearby roadside park for a picnic. Thinking of that brings back a lot of memories.

Let us not forget those who have served in the armed forces of our country. Many have fought the battles and lost their lives doing so. I like to see the flags that are placed on the graves of veterans. They are a reminder that they haven’t been forgotten.


2 1/2 pounds pork loin

1 tablespoon celery seed

1 scant tablespoon chili powder

1/2 teaspoon red pepper (optional)

1 tablespoon salt

1 teaspoon paprika

1 cup tomato puree

1/4 cup vinegar

1 medium onion

Cook pork until almost done; cool and slice thinly. Combine with remaining ingredients and simmer thoroughly. Serve on buns.


6 slices fresh shoulder

1/2 cup apple cider

1/4 cup sugar

1/4 cup brown sugar

2 tablespoons soy sauce

1/4 cup chopped onion

1 green pepper, chopped

Flour pork; brown in large skillet and drain. Mix and boil cider, sugars, soy sauce, and salt. Pour over meat; then add onions and pepper. Cook 1 hour on medium heat. Serve over rice.


6 pork chops

1 teaspoon salt

1 1/2 cup brown sugar

3 tablespoons vinegar

1 teaspoon dry mustard

Dash of ginger

Put pork chops in a 9 x 13-inch pan. Sprinkle with salt. Mix brown sugar, vinegar, dry mustard and ginger; spread on chops and bake at 350 degrees for 1 1/4 hours.


1/2 cup flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 cup cold water

1 pound boneless pork, cut into cubes

20-ounce can pineapple chunks

2 tablespoons white vinegar

1 tablespoon cornstarch

3 carrots, sliced

1 green pepper

2 tablespoons brown sugar

Hot cooked rice

Mix flour, salt, and baking powder in bowl. Blend in cold water. Add pork and stir to coat. Set aside. Drain pineapple; reserve juice. Blend pineapple juice, vinegar, and cornstarch in small bowl. Heat 1 inch oil to 375 degrees. Remove half the meat from batter with slotted spoon. Add to hot oil. Fry 3 to 5 minutes. Drain on paper towel. Repeat with remaining pork. Reserve 1 tablespoon oil in skillet. Add carrots; stir-fry over heat 2 to 3 minutes, or until crisp. Add green pepper; stir-fry 2 to 3 minutes longer. Add pineapple juice mixture, pineapple, and brown sugar; heat to boiling, stirring constantly. Cook and stir until mixture is clear and thickened. Stir in pork. Cook 3 minutes or until hot. Serve over rice.

Decatur County resident Alice Woodhull may be contacted via this publication at