Archive for November 19th, 2007

Love the ones you’re with

Monday, November 19th, 2007

I would rather have one rose and a kind word
from a friend while I’m here
than a whole truck load when I’m gone.

The lovely image of roses and chocolates, and the sentiment, was just forwarded to me by my friend Lisa. You know, even a virtual gift of roses and chocolates is a joy to receive (though I AM partial to the real things as well), so, THANK YOU, Lisa. 🙂

This got me thinking about the fact that life is short and uncertain. Since I have no guarantee as to how long I or those I care about will live, let me remember to show kindness to them while I may.

As we have therefore opportunity, let us do good unto all men, especially unto them who are of the household of faith. – Galatians 6:10

My little children, let us not love in word, neither in tongue; but in deed and in truth. – 1 John 3:18

Grandma Schmitz’ White Bread

Monday, November 19th, 2007


2 Tablespoons sugar (heaped a little)

3 Tablespoons shortening or bacon drippings

4 level teaspoons salt

4 cups scalded liquid

1 package dried yeast

½ cup lukewarm water

14 to 16 cups flour (You will have to judge this amount when you knead; add flour just until it won’t stick to your hands)


Combine sugar, shortening and salt; pour scalded liquid over and dissolve.

Dissolve the yeast in ½ cup lukewarm water. Do not add yeast to other mixture until cooled. If it’s too hot it will scald the yeast and it will not rise.

Mix in flour and knead until it is springy and squeaks.

Let rise in a warm place (approximately 82 degrees) until it is doubled in size or more, then with fists push down and divide into four loaves, and place in thoroughly greased pans. Let rise in pans until double in size.

Heat oven to 400 degrees for the first 10 minutes, then turn down to 350 degrees and bake for 35 to 50 minutes more, depending on your preference.

I seem to remember that my Grandma Schmitz was usually taking this delicious bread out of the oven just as we were arriving for a visit. I so enjoyed a fresh slice of her bread, spread with butter, or sometimes made into a hearty sandwich. I would tell her that it was the best bread in the whole world, and when I was a bit older she gave me the recipe. Now, I usually bake bread that is at least half whole wheat, but this bread truly brings back memories for me. If you try it, use the bacon drippings, because that is SO good. 🙂