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Rounding up the horses

By Lovina Eicher
Monday, June 19, 2006

It is now 4 a.m. and my husband, Joe, left for work minutes ago. The children are all still sleeping, which gives me some quiet time to write this column. School is now out for the summer, so there is a lot more action around this house with five more children home during the day. The older girls, though, are sure a big help to me. Yesterday, we all stayed home and swept and mopped the floors.

We had a rude awakening at

2 a.m. yesterday morning. Our three horses and our pony all escaped from the fenced in field behind our house. We found them down by my sisters Susan and Verena's place. Susan chased them this way and Joe headed them on back to our house, but not before they galloped through my garden. I have a little damage but not that much considering three horses and a pony went running through there. It could've been much worse and we are so thankful there wasn't any car traffic on the road at that time.

I'm not sure if one of the children left the gate unlatched, but somehow they managed to push the door open and escape. All's well that ends well, but it's a good lesson to doublecheck the gate. We tried to go back to bed, but I couldn't fall asleep as I knew I'd have to get up in a half hour.

The evening before, we put up 220 bales of hay out of our field. It's been a while since I handled bales of hay. I almost forgot how your arms and legs get scratched up. Growing up, we had quite a few acres of hay. With only having two brothers, we girls and Mom helped put in hay quite often.

Uncle Joe and Aunt Betty Coblentz from Indiana gave us a surprise visit and spent the weekend with us. We all had supper on Saturday night at Verena and Susan's. On Sunday, after our company left, we went to Emma and Jacob's. Joe and I biked to Jacob's while the children followed with the pony and wagon. I love to go biking and Sunday it was not too hot to do it.

If you still have rhubarb to use, here is a salad to try:

Rhubarb raspberry salad

3 cups cut-up rhubarb

1 cup water

1 (3 oz.) box raspberry Jello

1 cup sugar

1 cup chopped celery

1 cup chopped nuts

In a small saucepan, cook rhubarb in one cup of water for 10 minutes, or until tender. Add gelatin and sugar. Stir until dissolved. Cook until mixture turns to syrup and then add celery and nuts. Stir and pour into a glass dish. Chill or refrigerate until firm.

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What would Brian Boitano do? If he lived in the Miami Valley, he'd check out "Skate for the Heart" featuring saxophonist Kenny G. and Olympic and World Champion figure skaters at 7:30 p.m. tonight, Nov. 19, at the Nutter Center. Boitano won't be there, unfortunately, but here's who will: Ekaterina Gordeeva, Irina Slutskaya, Viktor Petrenko, Jeffrey Buttle, US Pairs Champions Rockne Brubaker and Keauna McLaughlin, Shae-Lynn Bourne, Caryn Kadavy, Jozef Sabovcik and Steven Cousins. Tickets are $42 to $100. More »

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Call it comfort food, gourmet style. From crab raviolis with vanilla lobster sauce, to a hand-cut and brined pork chop served with a fig jam, to a simply "Big-Ass Cake" that's a chocolate lover's dream, Amelia's has the potential to become a destination restaurant — worth the drive to Bellbrook. More »

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