Labor Day 2020

Jan here, wishing you the best Labor Day!

Not everyone enjoys Labor Day, of course. Many people see it as the official end of summer as we head back to school, back to sweaters, and back to soups and stews on the menu.

For much of my childhood (growing up back in the 1960's,) I started a new school year on the Tuesday after Labor Day. So the weekend brings nostalgic memories of new school shoes, new notebooks and pens, new books (!), new socks (cotton anklets that were usually too big...), a new teacher, seeing old friends and making new ones. The sweet anticipation of starting a new chapter in my life!

Would you believe I was six years old once?

What memories does Labor Day bring for you?

And however you're celebrating today, have a great one!

Jan Drexler has always been a "book girl" who still loves to spend time within the pages of her favorite books. She lives in the Black Hills of South Dakota with her dear husband of many years and their active, crazy dogs, Jack and Sam. You can learn more about Jan and her books on her website, www.JanDrexler.com.

Happy Labor Day!

Today is Labor Day, the traditional end to the summer.

This guy isn't anxious for summer to end. He loves
this year's green grass!

When I was young, we always went back to school the day after Labor Day, so for me the holiday meant new school supplies, new books, a new teacher, and the anticipation of the year ahead.

As I got older, Labor Day took on that end of summer nostalgia, with the new knowledge that what happened during the summer this year would never happen again. Next year we would be older, we might have different friends and different interests. Carpe Diem!

As an adult, Labor Day became a minor holiday, mostly because my husband usually had to work on that day. So we didn't make any big plans...it was just another day.

But what is Labor Day really all about? I found this quote on the Department of Labor website:

"The vital force of labor added materially to the highest standard of living and the greatest production the world has ever known and has brought us closer to the realization of our traditional ideals of economic and political democracy. It is appropriate, therefore, that the nation pays tribute on Labor Day to the creator of so much of the nation's strength, freedom, and leadership – the American worker."

So today, let's celebrate the American worker!

And by the way, did you know that today is the 125th celebration of Labor Day???

Have a great day!

Jan Drexler spent her childhood dreaming of living in the Wild West and is now thrilled to call the Black Hills of South Dakota her home. When she isn’t writing she spends much of her time satisfying her cross-stitch addiction or hiking and enjoying the Black Hills with her husband of more than thirty-seven years.

Happy Labor Day!

by Jan Drexler

I first shared this post back in 2015 when all four of our children still lived at home. Now that three of them have flown the nest, our refrigerator space is under control...but we still love our hot dogs!

Enjoy your Labor Day!

Hot Dog Extravaganza!

Does your refrigerator have enough space for your family's needs?

Ours doesn't, and it is a constant source of frustration.

Go ahead. Blame my disorganization, or the size of our family, or that I go grocery shopping too often (or not often enough). Or like my husband, you can blame the refrigerator itself.

Me? I blame my family's love affair with condiments.

I thought about taking a picture of the condiments on the table during our recent Labor Day Weekend Hot Dog Extravaganza, but it was pretty embarrassing. You'll just have to imagine what it looked like to give us the end results pictured below.

We started out well enough.

My daughter is a no-frills kind of hot dog eater. Meat. Bun. 'Nuff said.

And then one of her brothers chose the ketchup (catsup?) route for one of his dogs.

Here is his other one. Chili, cheese and horseradish. Mmm...

My husband was traditional. He chose mustard, relish and onions for one dog, and chili for the other. Again, Mmmm....

But now we get to the real condiment hounds. My oldest and youngest sons LOVE things like this -

And this (notice the quart size jars!) -

And here is what they ended up with -

Using multiple condiments on hot dogs really isn't a problem, until you try to put the four different kinds of mustards, two kinds of ketchup, hot sauce, relish, chow chow, sauerkraut, two kinds of cheese, etc. back in the fridge.

I'd say we're probably out of control.

I think we've come up with a new reality show idea, though: Refrigerator Horders!



Wait, what? I didn't share a picture of my hot dog?

I eat mine with coleslaw and onions. The best hot dog ever!

What is your favorite way to dress your dogs?

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com.

Midwestern Style Brats

Happy Labor Day!!!

Here in the Black Hills, we're...um...enjoying (?) the same heat and drought conditions we had five years ago, when I first posted this recipe. Since then, and because of that summer drought, we replaced our charcoal grill with a gas grill. But I still love this recipe!

Our drought conditions are quite ironic when you think of the flooding in the wake of that storm that hit Texas and continues to wreak havoc through the central southeast. One of my friends refuses to write the name of the storm, preferring "he-who-must-not-be-named."

But as we continue to pray for the millions of people who have been affected by Harvey, and the additional millions affected by the heat, drought and fires in the northwest and in California, we still celebrate the holidays.

After all, traditions are important - and even more so when the world is so chaotic.

So enjoy your Labor Day!

Jan's Midwestern Style Brats

“Hot enough for ya?”

“It’s not the heat, it’s the humidity.”

                        And its partner, “It’s a dry heat, just like your oven.”

And my favorite?

“Satan called. He wants his weather back.”

Face it, this summer has been brutal, rivaling the 1930’s dust bowl era.

In our part of the country, drought has been the killer.

Our area (the Black Hills of South Dakota) is classified as “extreme drought”. That means fire bans. All fires.

The problem? I have a charcoal grill.

Yeah, I know, gas is more convenient. But a gas grill just doesn’t give you that smoky flavor…

 Anyway, I haven’t been able to use my grill since June.

     No 4^th of July barbeque!

                No Saturday night burgers!

                                And {gasp!} no brats!

What’s a mid-western gal going to do to feed her family?

Believe it or not, a southern belle came to my rescue.

(No, not Missy. The other one. Paula.)

This recipe was on her show one day back in June (before my daughter was employed and still had time to watch daytime TV), and when I thought I couldn’t stand going without brats one more week, I remembered it.

I’m rating this one “pretty easy”. You do have to open the cans…

Oh, and for those who don’t drink? There’s no alcohol in the finished product. It all gets simmered away - or you can use water or non-alcoholic beer.

Midwestern-Style Beer Brats, with thanks to the Deen brothers for the original recipe.

(Which I changed, of course. I can never leave those recipes alone!)

Ingredients:

•  10 fresh (not smoked or pre-cooked) bratwurst sausages (I used Johnsonville)
• (This is to serve seven people, three with large appetites. Make as many brats as you need.)
•   6  16 ounce, or 8 12 ounce cans of beer (buy the cheapest you can find) - or substitute water - or experiment with ginger ale or another fizzy drink - or use non-alcoholic beer
•  1 large onion, sliced and divided into two piles
•  A variety of peppers – I used those little bell peppers you can get in yellow, orange and red, and threw in a few slices of green pepper to go with them.
• 2 Tablespoons olive oil
• Black pepper, to taste
• 10 brat buns or hoagie rolls
• Mustard – don’t skimp on this. Get the best German-style, stone-ground mustard you can find.

So, first we boil the brats. Empty the cans of beer or other beverage of your choice into a large pot and add half the sliced onions. Prick the brats all over with a fork, and then drop them in. Bring the pot to a boil and simmer 15 minutes.

Meanwhile, in a large skillet or Dutch oven, heat the oil over medium heat. Add the remaining onions and the peppers. Cook about 15 minutes, or until they’re very soft, stirring and tossing occasionally.

When the brats are done simmering, add them to the skillet with about a quarter cup of the cooking liquid. Turn the heat up a smidge and stir the brats, peppers and onions together until the brats start browning (between 5 and 15 minutes). Add more liquid if necessary to keep the peppers from scorching. As they’re cooking, season with a few grinds from your pepper grinder (or shakes from your shaker).

Split the buns, if they aren’t already sliced. Slather one side of the bun with mustard and add your brat along with as many of the sautéed peppers and onions you desire.

Isn't that a great Labor Day meal?

Hot Dog Extravaganza!

Does your refrigerator have enough space for your family's needs?

Ours doesn't, and it is a constant source of frustration.

Go ahead. Blame my disorganization, or the size of our family, or that I go grocery shopping too often (or not often enough). Or like my husband, you can blame the refrigerator itself.

Me? I blame my family's love affair with condiments.

I thought about taking a picture of the condiments on the table during our recent Labor Day Weekend Hot Dog Extravaganza, but it was pretty embarrassing. You'll just have to imagine what it looked like to give us the end results pictured below.

We started out well enough.

My daughter is a no-frills kind of hot dog eater. Meat. Bun. 'Nuff said.

And then one of her brothers chose the ketchup (catsup?) route for one of his dogs.

Here is his other one. Chili, cheese and horseradish. Mmm...

My husband was traditional. He chose mustard, relish and onions for one dog, and chili for the other. Again, Mmmm....

But now we get to the real condiment hounds. My oldest and youngest sons LOVE things like this -

And this (notice the quart size jars!) -

And here is what they ended up with -

Using multiple condiments on hot dogs really isn't a problem, until you try to put the four different kinds of mustards, two kinds of ketchup, hot sauce, relish, chow chow, sauerkraut, two kinds of cheese, etc. back in the fridge.

I'd say we're probably out of control.

I think we've come up with a new reality show idea, though: Refrigerator Horders!



Wait, what? I didn't share a picture of my hot dog?

I eat mine with coleslaw and onions. The best hot dog ever!

What is your favorite way to dress your dogs?

Memories and Lazy Eats

Tex here, fresh off a weekend at our family ranch. This weekend held extra meaning for me, but not because it was Labor Day. You see, today our "farm" looks like this.

 

But two years ago this weekend, it looked like this.

 

Yes, that's smoke. Notice how everything is brown. We were in the midst of one of the worst droughts in Texas history. Throw in thirty mile per hour winds and sparks from a downed power line and you have a recipe for disaster.

 

This marked the beginning of one of the roughest seasons of our lives. Today we stand on the other side, scarred, but in awe of God's mighty power.

 

I kept the eats as easy as possible this weekend. And while our resident GAL was crossing the line from summer to fall, I was still celebrating summer. And what says summer better than strawberries and strawberry shortcake. This isn't near as yummy as Jan's strawberry shortcake (recipe here), but when you're feeling lazy, it fits the bill just fine.

 

First you need some strawberries.

Slice them into a bowl (yes, you must rinse them first) and add some sugar. I had two quarts, so I added somewhere between 3/4 and 1 cup of sugar. Stir and set aside. You want to get those juices flowing. The strawberries, that is. Now yours.

 

Next you'll need some of these. (Ruthy, stop rolling your eyes. We're doing lazy eats today)

 

A store-bought angel food cake will work too. (Actually, I prefer it, but this was all I could find)

 

You may also want some of this.

 

Now for the assembly. My lovely assistant, Michael, will show you how he likes his shortcake.

You start with this.

 



Then you add a layer of whipped cream. Personally, I like to add my berries first, but this is his dessert, so I'm not saying a word.

Oh, look. Somebody left me a tip! :)

 

Then you fill the center with the strawberry mixture.

 

Now, ever so carefully, you spoon your strawberries around the sides.

 

Then you add more whipped cream. And the extra dollop in the center is essential.

Perfecto!

 

The best thing about lazy eats, is that you can just put the stuff on the counter and let everyone fix for themselves. Of course, when it involves a can of whipped cream, that could spell trouble.

 

Do you ever have lazy eats? If so, what?

 

 

My Mother was a Teacher...

Labor Day when I was growing up (back in the dark ages), meant the next day started the new school year.

Since Mom was a teacher, she had to start the week before we did to get ready for her classroom of thirty fourth graders.

Sometimes I'd get to go along to help her arrange the books on the shelves, put the desks in line, put up the bulletin boards...you know, all those things a teacher does to get ready.

For the last several years before she retired, Mom taught at Woodward Elementary School.

That's her room. There, just to the right of the entry, on the second floor. Do you see it?

When she first started teaching there, it was before the renovations to make the building more energy efficient (this was in the late 60's - we didn't call it "green" back then!). The ceilings were 16 feet high, and the windows went from 9-year-old waist high all the way up. Big iron steam heaters lined the wall under the windows, with a shelf along the top of the heaters where Mom put plants. Mostly geraniums, if I remember right.

Before she taught here, there were two other schools in Kalamazoo: Oakwood and Roosevelt.

Roosevelt School was torn down more than twenty years ago.
Until then it was the focal point of the east side community.

Before we moved to Kalamazoo, she worked as a substitute teacher in Ohio and in Chicago, where Dad went to seminary.

Mom was the kind of teacher you don't see anymore - at least not very often. Schools were different back then - the concept of what education meant was different, too. But my mom was old fashioned, even then.

One tradition she continued up until the day she retired was story time. Every day after lunch, she read classic children's literature to her students. She introduced hundreds of children to Charlotte's Web, Little House on the Prairie, Stuart Little and more during her teaching career.

Fifteen minutes a day. Every day. Reading to children, some of whom had never had a book read to them before.

Of course, that wasn't the only tradition she kept. She also packed one of these in her lunch every day:

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Mom didn't only teach her class of fourth graders, though. She also raised two children, played piano and organ at church, hosted countless people at our house for dinner or dessert, was a patient pastor's wife, and even put up with me.

This, ladies and gentlemen, is called jealousy.
Do you see the expression on my face?
And the discarded doll in the background?
Mom had to deal with that and much more!

Yes, Labor Day meant back to school, Mom going back to work, and everyone getting a little older.

First Day of School
I'm guessing this is around 1965

Labor Day this year is pretty quiet around our house - a rest from our labors :)

What are your Labor Day traditions? Or share your favorite memories....

And we'll enjoy a slice of Mom's favorite pie together in her honor: Custard!

Go to this re-run blog post for the recipe: Mom's Favorite Custard Pie

And enjoy your holiday!!!

Labor Day Transition

The GAL here.  I am going to keep it short and sweet this weekend. It's a holiday and all. Plus stories by Mindy, Tina, and Ruth are downloaded on my Kindle. It isn't just a great holiday for reading.  I love because it screams things like:

"Back to School!"  

My grandkidlets started preschool. My granddaughter attended her first ever class. They must really work em in the two year old class. She was a zombie, a cute little zombie when I picked her up. I'd show you a picture of the "after" but it's too scary. 


"Fall Fashion"

My white jeans and Hawaiian tops are packed away. My new dark wash jeans and long sleeved tops are in the closet. Still can't wear them because it is 90 degrees but, it's official, I can dream now. You still aren't over the fact I wear Hawaiian shirts, are you?


"No more zucchini or tomatoes but the pumpkins are coming in."


Didn't expect that one, did you? It has been a rough summer here. Too much water. Too cool for too long. The Farmer's Market was sad. But they are eeking things out. DJ's farm down the road has a field filled with the promise of great pumpkins. You can already see them from the road. A few more weeks and the fall crops will be planted, pumpkins harvested.

It's tough cooking fresh during this time of year. But the farmer's market still has potatoes and I broke down and bought broccoli at the local grocery. Labor Day is a great time for grilling before I switch over to soup season. So here is my last of summer/beginning of fall side dish for ya.

Roasted Broccoli and Potatoes

5 small yukon, red or other potatoes, cubed
2 crowns broccoli, cut into florets
olive oil
salt to taste

Put your potatoes in a plastic storage bag with oil and salt. SHAKE your booty. Repeat with broccoli florets.

Put potatoes in pyrex dish at 425 for 30 minutes.

Toss broccoli on top of potatoes in same glass dish.  Continue to cook for 10 minutes.

Serve with your favorite grilled object!

Hope your autumn starts off with a bang? What do you love best about Labor Day weekend and what it represents?