THE AMISH COOK
BY GLORIA YODER
It finally happened.
Yesterday at noon I was helping a friend with some deep cleaning when my husband called and asked me to ring him at work. A few minutes later I was stunned as a rush of excitement, uncertainty, and questions poured through the phone. After months of training and paperwork, our foster license had been approved. Now we were being asked if our home could take two little children.
Gloria and her daughter Julia…
As Daniel shared the few details he had, my heart softened. My first thoughts went to the parents: what pain or need led them to release their children into foster care? We prayed and asked God for guidance, leaving the outcome in His hands.
Two anxious hours passed before we learned we were cleared. By the next day a 16-month-old girl and a four-day-old boy would be coming to our house. We don’t know how long they’ll stay—only that while they are with us we want to care for them and love them like our own until their parents are able to bring them home.
Friday morning I slept a few hours, then lay awake thinking, praying, and planning for the day. I had a few finishing touches to do in the nursery and some cleaning to complete before the children arrived. The day before, my three sisters had helped move the changing table into the nursery and sort through baby clothes and supplies.
To Dianna from Kokomo, Indiana: no, the children are not Amish. Still, for as long as they are with us they will be part of our family.
Julia is thrilled to be a big sister during their stay. She has a natural way with little ones and will be a blessing in countless ways. Austin, at three, may not grasp everything that’s happening, but he has always been especially fond of babies. I love hearing him croon and coo over them. There will be an adjustment period as Julia and Austin learn to share their parents’ attention, but I trust that with patience and love there will be enough for all of us.
With two babies arriving, my schedule will soon tighten, and I’m grateful for the kitchen work I did earlier in the week. Julia helped me make a large batch of granola that will be handy for quick breakfasts. I put extra vanilla crumb bars in the freezer for Daniel’s lunches, and I’d prepared enchiladas that can be portioned into containers for him to heat at work.
On Monday I’ll send a week’s worth of small casseroles and sandwiches with Daniel, along with baggies of cookie bars and containers of frozen peaches. With those in his work freezer, he’ll be able to grab a ready lunch each morning. Those little preparations save time and keep us well fed during busy days with newborns.
I’m also humbled and grateful for your prayers and encouragement. Daniel and I discussed ways to simplify and cut back so we can focus on the babies, and Julia sweetly suggested someone else could write the column if needed. I appreciated her concern, but I’m not ready to give this up. Writing has become a joy, and the letters I receive bless me deeply. We hope to continue connecting with our readers, though I may occasionally need a substitute writer when things get hectic.
May God bless you all. I look forward to sharing more about our growing household next time. In the meantime, here is one of our family favorites: Pizza Enchiladas—a comfort recipe that’s easy to prepare ahead and freeze for busy days.
PIZZA ENCHILADAS
10 tortillas
1 1/2 pounds ground beef
2 cups pizza sauce
1/2 cup barbecue sauce
3 cups shredded mozzarella cheese
3 cups cheese sauce (or use Velveeta, cubed)
Pizza toppings of your choice: chopped onions, diced peppers, mushrooms, pepperoni, olives, etc.
Instructions: Brown and season the ground beef, then stir in the pizza sauce and barbecue sauce if desired. Spoon the meat mixture into tortillas along with your chosen toppings and a little mozzarella. Roll tortillas and place seam-side down in a 9 x 13-inch baking pan. Pour cheese sauce over the top (or add chunks of Velveeta) and bake at 350°F until heated through and bubbly. Serve with tomatoes, lettuce, and sour cream if you like.