On some days Verena still seems to get tired easily. For instance, Saturday evening we went to Jacob and Emma’s house and then walked into town where there was a festival and a parade that the children enjoy attending each year. On the way back to Jacob’s, Verena started getting wobbly and then couldn’t walk and went back to having a post-concussion episode. A police lady drove Verena and I to Jacob’s house which was really appreciated. We decided to stay at Jacob’s for the night since she was not herself. Verena stayed like that until Sunday late afternoon. When she came back to herself she thought it was still Saturday and that we hadn’t gone to the festival yet. Her last few episodes were so short that we were disappointed this one lasted around 18.5 hours. So we are just taking things one day at a time and thankful that so far doctors haven’t found anything abnormal.

Nephew Joseph Coblentz is getting married on Wednesday. It doesn’t look like we will be able to attend. We never know when Verena will have another episode and she doesn’t do well in crowds yet. Even taking her to church last week was too stressful for her. I don’t feel comfortable taking her too far from her doctors and the wedding is in another community. Hopefully she will be better by the time school starts. She will be in sixth grade this term.

On Sunday, we had brunch at Jacob’s and ate and cooked outside. We made sausage gravy over the open fire. Also on the menu were biscuits, scrambled eggs, fried potatoes, cheese, jalapeno peppers, homemade V-8 juice, orange juice, milk, and fresh tea Emma made from her garden. We also had supper at Jacob and Emma’s last night before coming home. The meal was cooked outside again. The menu consisted of fried chicken, French fries made from their fresh russet potatoes, cucumber salad, breaded zucchini, and onion rings. Emma used her sweet onions from the garden to make the onion rings. We also had watermelon. It was nice to cook everything outside since it was another hot day in a summer full of them. We have had a few ripe tomatoes but not enough yet to satisfy us. Sweet corn is looking nice and should be ready in a week or two. Some of my zucchini plants are dying but I have a few more coming along. Emma gave me some of hers as she is getting a good crop.

I want to go help Emma do some cleaning as she is having the Coblentzes there for a late “Christmas gathering “on August 7. She didn’t have enough room to have it last winter and was planning to have it this spring after an addition to their home was completed. Each Christmas one of us Coblentz children takes turns hosting a gathering for just us brothers and sisters and families. Then dear little Marilyn passed on to her Heavenly home and the gathering was delayed again. There is still such an empty spot at Jacob’s. It seems you should see that sweet little girl around there somewhere. God’s ways aren’t always our ways but He knows the future and we don’t. God’s blessings to all.

Try this recipe for “zucchini soup” which is a great way to use some of the zucchinis from the garden.

Zucchini Soup

2 tablespoons butter

1/2 cup sliced carrots

1/2 cup sliced celery

1 small onion, chopped

2 cups chicken broth

2 cups grated zucchini

2 tablespoons fresh parsley, chopped

1 small potato, peeled and cubed

1/4 teaspoon seasoned salt

salt and pepper, to taste

In a two quart pot, melt the butter over medium heat, then add the carrots, celery, and onion. Saute the vegetables, stirring frequently, until the onions become translucent. Add the remaining ingredients and bring the soup to a boil. Reduce the heat and simmer until the vegetables are fork-tender, 30-45 minutes.

There are still 13 sets of slightly damaged Amish Cook soft cover cookbook sets available on a first come first serve basis. These are overruns from the printer, featuring slightly scratched or scuffed covers, but the insides of the books are fine. The books are available at a discount and need to be ordered by July 23 or when the supply is exhausted. To order, call or visit www.amishcookonline.com/special.