My Grandmother's Lasting Gift

Hi Veronica,

I, too, have precious memories of my grandmother. I enjoyed your beautifully written memories!

Best regards,

Renie

Another wonderful story about one of your relatives! I'm hungry to read more. The way you write is so delightful, Veronica!
Sandi in FL.

To be content wherever you find yourself...that is a blessing. The way you gently unfolded this story, you made the ordinary very special.

Your stories are a delight, and I must say a they make me wish I had known my own great-grandmother. She was an Irish lass that came to America in 1892. Thank you.

Simple joys and pleasures of the yesteryear, wonderfully told. The counting of the hens and the sound of the cocoo, I remember indeed. A lovely story Veronica. Best wishes. Kathleen

Sometimes it take a second or more reading to catch everything. I just now wondered about your gandmother's
"cooked rabbit stew, or a lovely jam roly-poly in iron pots." We have raised rabbits but always fried or roasted them. We also make jams and cook in iron skilles and dutch ovens. Do you remeber what your grandmother put in her sted and what are jam roly-polys?
Gail

The Holy Scriptures say, "Godliness with contentment is great gain." So many today lack the desire and the ability to be content. Always searching for more. I have a friend who often quotes, "The more you have, the more you have to have to take care of what you have." He's right. Contentment is a gift. Thanks for sharing. This is a good reminder for all. Janet

Rabbit Stew: My grandmother floured the rabbit and browned it in oil in a black iron pot over the fire. Then she let it simmer in onions. She often added a bottle of Guiness stout or a beer and what ever root vegetables she had around.

Jam Roly-Poly: This simple dessert is made from a pastry of flour and beef suet, salt, baking powder and eggs. The pastry, which is very dry,is rolled out. Spread raspberry or strawbery jam and roll like a Swiss Roll. Tie edges with string to seal. Wrap in a linen cloth lined with flour. Lower into large pot of boiling water and boil slowly for 1 - 1 1/2 hours. Serve with custard, or more jam. Yum. Thanks for asking what is in this simple dessert. Veronica