Hospitality During Hard Times ~ Snippets

 

"My great-grandmother used to share how difficult times were and how hard the day-to-day living was during the Civil War. There was no tea to drink, and certainly no lemons for lemonade, which was a favorite Southern drink. However, she set a fine example of gracious hospitality even then. When guests came, she would go to the well or to the spring and fetch cold water. She served this refreshment in her grand silver Tea Tipper, an ornate tea pot… The cup she offered her guest was the one without the chip on the rim. Grandma never lost her sense of giving. 

The spirit of gracious hospitality lives in each of us regardless of our circumstances. The ambiance we create for our guests is warm, genuine hospitality... not based on what we have or what we can buy."

~ Alda Ellis, The Gentle Art of Hospitality (affiliate link)

When we were living on an extremely tight income, my husband and I still desired to have company. I found that I could serve very economical food in a delicious way if I put just a bit more effort into the meal. For instance, I would slow simmer a batch of beans in homemade, nourishing stock. I would serve the beans on handmade flour tortillas with a side of shredded garden greens, freshly made tomato salsa and a bowl of hand-shredded cheese. There is something very special and delicious about a burrito (or anything else for that matter) when it’s made with from-scratch ingredients… It elevates a humble meal.

Hospitality is a beautiful component in a believer's life. So many blessings come from opening your home to others -- family bonds grow stronger, friendships are built and/or strengthened and comfort and/or joy is given to the lonely or grieving guest. These are all things that the Almighty commends.

So many people have been alienated for so long, it is time to open our doors and love one another… and be “hospitable, a lover of what is good, sober-minded, just, holy..." ~ Titus 1:8

"Do not forget to entertain strangers,

for by so doing some have unwittingly entertained angels."

 ~ Hebrews 13:2

🍞 🧺 🕯 

Here is my tortilla recipe and ideas with beans in case you’d like to host a frugal, from scratch meal…

Remembering Aunt Bee ~ A Guest Post

Special Note: This is a guest post by my dear daughter...

I adore the Andy Griffith Show! Uproarious Deputy Barney “Barn” Fife is the perfect sidekick to friendly “sheriff without a gun” Andy Taylor. His son Opie spices up the show, along with other heartwarming characters such as Floyd Lawson (Mayberry’s inimitable barber), Thelma Lou (Barney’s girl) and many others. But the heart of Mayberry has got to be Aunt Bee, with her warm, bustling everyday baking and housekeeping.

When Andy comes home from a long day at the sheriff’s office (worn out from Barney’s antics), Aunt Bee is waiting to tell him that there is leftover homemade apple pie in the kitchen.

Later, when the family is gathered on the porch – with great nephew Opie building block houses on the floor, Andy playing the guitar, and Aunt Bee knitting, she exclaims – as the clock strikes nine – “bedtime, Opie. I’ll be up in a minute.” Then of course, she hears him say his prayers and tucks him in.

Aunt Bee is an artistically talented woman as well – her side hobbies include crocheting doilies, knitting, painting with watercolors, and singing. She is also a member of the Mayberry Garden Club. 

First thing in the morning, Barney will make his “usual quiet arrival” in the squad car. Of course, Aunt Bee always insists he sit down and have a cup of coffee while she swaps recipes for cherry upside down cake with best friend Clara over the telephone line.

When a traveling handyman fixes the roof, she has cold lemonade, a beautiful lunch, and a guest room all prepared. Aunt Bee’s hospitality extends to many! When various cousins or others pass a few days at the Taylor’s, she is always scrupulous about clean sheets and good dinners, insisting that everyone help make their guests feel welcome.



Any neighbor down on their luck is sure to meet with a warm invitation to come on over if you need a place to stay. 

Bachelor Barney looks forward to Sunday dinners at the Taylor’s – in fact, everybody in Mayberry hopes to be invited, as they know Aunt Bee will have fixed a feast of her famous fried chicken and biscuits, along with homemade pies for dessert. 

Then, too, there are the not so welcome visitors – the infamous Darlings, an army of silent, hungry mountain men. But Aunt Bee just presses her lips together and cheerfully resigns herself to working in the kitchen, cooking enough for all.

She delivers a delicious lunch over to the courthouse for Andy and Barney every single day – but she generally has to hurry back home as she’ll have cakes for the church social in the oven. Somebody sick in Mayberry? Aunt Bee never forgets to send hot soup over. 

Still, no one woman can be good at everything.

Aunt Bee loves to can pickles and jams to keep on hand in the cupboard… But they are usually inedible. Nobody has the heart to tell her so, but Barney privately refers to her pickles as “kerosene cucumbers.”  Her thrifty ways can also get her into trouble – like the time she bought an entire cow for the freezer. Unhappily there was a reason why it was so cheap… 

Aunt Bee’s attempt at playing baseball with Opie was equally unsuccessful, but you have to give it to her – she tried. For all that, Opie’s own words are “she’s the best cook in Mayberry.” And that’s all that really matters to a growing boy... 

Not only does Aunt Bee cook – she keeps the house spic and span, and always keeps the men folk’s shirts clean and mended. Yes, sir, she keeps the world going round for her two nephews. In fact, the few times she’s had to go away for a few days, they’ve had a rough time getting on without her but Aunt Bee enjoys it all heartily, and loves to be needed by her family.

Modern women can say what they like, but the fact is everybody loves the “Aunt Bees” of the world. They are always in demand, always needed, always cherished, and always remembered fondly when they pass on. That's a legacy worth leaving.

I’m proud to say that I want to be just like Aunt Bee when I grow up. Heaven forbid such lovable, necessary ladies become a thing of the past, like calling cards and kid gloves! Let’s create a new generation of aspiring Aunt Bees – one apple pie at a time...

All the fine print. This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Good Morning Mondays,  The Scoop, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays,  Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, Awesome Life Friday Link Up and Create, Bake, Grow & Gather. Thank you lovely ladies for hosting these. This post may contain affiliate links (which are merchant links that help to support this site at no additional cost to you if you purchase an item through them).

End of the Garden Soup {Sabbath Soup} Flexible Frugal Freezable

"The hot soup and hot tea warmed them all."

~ Laura Ingalls Wilder, The Long Winter

"End of the Harvest Soup", "Sabbath Soup" or "Grandmother's Garden Soup". Many names will work for this flexible, frugal and freezable soup! It is simply a bean-based vegetable soup. This recipe has been passed down in various forms from my great-grandmother and has been manipulated by yours truly in order to utilize all our garden glory (including the spring and fall garden harvests). It is an old fashioned type of recipe that doesn't give "exact" measurements but manages to turn out tasty every time! As it makes approximately 16 quarts, you will have plenty to freeze or serve for a large crowd.

To begin, you will need to soak 2 cups of butter beans (or your favorite white bean) in a generous amount of water the night before. The next day, drain the beans and add them to a * 16 quart stock pot (stainless steel is preferred because of the acidity in the tomatoes we will be using). Fill the pot ¾ of the way full with water, add a few generous tablespoons of salt and let them gently boil for 1-1/2 to 2 hours, until beans are completely cooked and soft. 

* Since this is grandmother's recipe, a large stock pot is required (though you could always cut the recipe in half to accommodate a smaller pot).

While the bean broth is simmering, take about 6 very large or 8 regular size (peeled) potatoes and cook them separately in a pot. I usually fill up my 4 quart stock pot with potato chunks and that amount works wonderful each time. Once the potatoes are soft, turn off the stove and mash them with the water into a thick potato water (see picture to the right). When this is done, add this potato water to your large bean broth pot. Bring the large stock pot back to a boil and add the following vegetables.

Now remember, this is very flexible. What I have found that also works is to replace like-colored vegetables to accommodate what you have on hand (you can also call this the "clean out your crisper" soup):

~ 1 large cabbage, chopped, I use the food processor attachment to do this {or approx. 16 loose cups of chopped swiss chard, kale or a blend of chopped swiss chard, cabbage, kale and spinach} You could also add in a few cups of sauerkraut for a different dimension of flavor.

~ 4 large carrots, grated {approx. 4 cups and I wouldn't substitute the carrots as their sweetness plays an important role in the soup}

~ 1 very large or 2 small bell peppers, chopped {approx. 1 cup} {or a few peeled, shredded beets, or zucchini, yes anything really!}

~ 1 small bunch of broccoli, chopped fine (or 1 small bag of shredded broccoli stumps or a few cups of diced squash or 1 bunch of chopped spinach, or a few cups of diced green beans}

~ 1 bunch of green onions, chopped {or garlic chives, or a few tbsp. of dried chives}

~ 1 sweet onion, chopped

~ 3 stalks celery, chopped (or a few cups of shredded zucchini works as it seems we never have celery or a bunch of chopped spinach, or diced green beans}

~ Optional ~ 1 large rutabega, chopped

If you don't have something, just leave it out and add your abundant vegetable in its place to get the desired consistency. It comes out tasty every time as long as the bean and potato base is prepared along with the tomato sauce (which is added below). 

Once the vegetables are added to the pot, bring it all back to a boil while adding the rest of these ingredients:

~ 2-3 bay leaves {you will remove these in the end when you serve the soup}

~ lots of fresh dill, to taste {or about 1 - 2 tbsp. if dry}

~ 1 quart of home canned tomatoes {or store-bough tomato sauce or tomato puree}

~ 1 small can tomato paste {or add in additional tomato sauce, this is flexible}

~ 1 cube of butter {highly recommended}

~ sprinkle of Braggs seasoning mix {or Mrs. Dash original flavor or your favorite herbal mix}

~ seasoned salt and salt {to taste}

Let this all cook together for about 1/2 hour. Then taste it to see what it needs. Usually it needs more salt, sometimes more dill, sometimes more spices. You can add your own variations. When the vegetables are tender and the flavor is good, then it is ready to enjoy {or freeze for the future in family sized portions}! I noticed that it tastes even better the next day once the flavors have blended together.

Homemaking Hint: Stir the soup as you serve it and dip your ladle into the bottom in order to get the right ratio. If this isn't done properly, you will be left with beans at the bottom of your pot and none in your bowls.

When having fellowship after church, I prepare this soup the day before so little effort is required to make a large meal that day. This serves at least 5 medium-sized families generously. The day we reheat the soup, we often serve it with a relish dish of sliced cheese, olives, and our home canned pickled vegetables. We will also prepare the day before, some angeled eggs or serve bowls of hard-boiled eggs if time is lacking. Finally, we put out platters of finger salads (such as carrot sticks, cucumbers, etc.) and spread out slices of homemade bread with pats of butter. Being that most of this food is prepared from our farm, it is a very frugal and nourishing homestead meal! For other easy to make recipes, visit here.

This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Make Your Home Sing Monday, Good Morning Mondays,  The Scoop, Titus 2sdays, Titus 2 Tuesdays, Roses of Inspiration, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays, Wildcrafting Wednesday, Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, From the Farm Blog Hop, Farmgirl Friday, Front Porch Friday Blog Hop, Awesome Life Friday Link Up, Simply Natural Saturdays and Clever Chicks Blog Hop. Thank you lovely ladies for hosting these.