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Mostly cloudy, but mostly dry outlook in Wyoming Valley

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Crispy shrimp tacos feature coleslaw, chipotle cream, baked tortillas

<p>We have some delightful news!</p><p>Things have been shifting a bit around here. I don&#8217;t have all the energy I used to have. Food doesn&#8217;t always strike my fancy and I tend to take more moments to just sit and catch my breath. All of this is for good reason: We have a little one on the way!</p><p>Lord willing, baby dear will arrive in February.</p><p>One of the highlights so far was when my husband, Daniel, and I shared the good news with Julia.</p><p>At 5 years old, she almost can&#8217;t wait to help &#8220;mother&#8221; a baby brother or sister. She has all kinds of big plans on how she will be my maid once the baby arrives. She is already a big help to me in many ways and is rapidly learning many new things around the house.</p><p>Of course Daddy will also take off work to help the first week and my three sisters will want to do their share. I shouldn&#8217;t have a lack of helpers and for that I am very thankful.</p><p>In the meanwhile we&#8217;ll try to grin and bear the discomforts that tend to be a part of this stage. Who would ever think of eating cold leftover green beans at 10 o&#8217;clock before retiring for the night and getting up at 2 in the morning to eat saltine crackers with pepper mustard?</p><p>You probably remember our interest in doing foster care? Piece by piece that has also been falling into place over the past six months. Last night we had the first of 13 foster classes.</p><p>We are grateful for all the paperwork that has been completed and look forward to tackling what is ahead.</p><p>As of right now we plan to do babies and little children. I know you are probably wondering if we will proceed right away with foster care with our own little one on the way?</p><p>If you know my optimistic husband you can just imagine that he is what I need right now to help me confidently expect everything to work out just fine.</p><p>This summer I am doing extra canning and freezing in hopes of simplifying next summer.</p><p>Today I&#8217;m doing peach pie filling. Thanks to Daniel who helped me peel peaches before leaving for work this morning.</p><p>If you&#8217;re interested in making any type of pie filling you are welcome to try our recipe . My mother and I have made countless batches of this over the years and use it with all types of fruits.</p><p>We make big batches of this to can, I cut the recipe to simplify it for you. Enjoy! Also, Clear Jel and Thermaflo are thickeners often found in Amish bulk food stores.</p><p>You can use cornstarch instead, but you&#8217;ll get a cloudier-looking filling (it will still taste great, though!)</p><p><strong>GLORIA&#8217;S PIE FILLING</strong></p><p>2 cups water</p><p>1 cup sugar</p><p>1 /2 teaspoon salt</p><p>2 teaspoons lemon juice</p><p>Dump into a 2 quart kettle and bring to a boil. Then add:</p><p>1 cup cold water mixed with half cup Clear Jel or Thermaflo and one-fourth cup jello of your choice. Cool. This can be used in pies, delights, mixed with plain yogurt or enjoyed by itself.</p><style>
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<div class="neCaption">Gloria holds Julia in this photo taken a couple of years ago. The Yoder family will be growing over the months ahead. </div></div><div class="metaInfo"><photo0>https://www.timesleader.com/wp-content/uploads/2017/07/web1_gloriajulia.jpg</photo0><caption0>Gloria holds Julia in this photo taken a couple of years ago. The Yoder family will be growing over the months ahead. </caption0><photoCredit0>Courtesy photo </photoCredit0></div><div class="neFile"><img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2017/07/web1_AmishCook365logocol-2-1.jpg">
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<div class="metaInfo"><bylineMeta><p>Gloria Yoder</p><p>The Amish Cook</p></bylineMeta></div><div class="metaInfo"><shirttailMeta><p>Gloria Yoder is an Amish mom, writer, and homemaker in rural Illinois. Readers with culinary or cultural questions can write to Gloria at The Amish Cook, P.O. Box 157, Middletown, OH 45042.<em></p></shirttailMeta></div>

Amish Cook: With family about to grow, it’s time to freeze and can extra