For the first years of our marriage and before I could afford to buy what I liked in the grocery store, our three sons, Joshua, Josiah, and Zachariah were one to five. Eric was earning minimum wage as an Electrician’s Helper. My budget for food was $18.00 a week. The cost of much of “the healthy” food was often above my ability to pay; fruit and vegetables on sale saved us. I remember praying as I shopped and looked at the fresh fruit and vegetable departments, “Lord, I cannot buy those big red apples. They are there and out of reach. Help me to be able to buy them.” It was up to God to provide, I knew. We ate healthy low-cost food. The grapes and pears were expensive, so I looked for fresh fruit on sale. Vegetables, cut and bagged were beautiful and convenient, but I got good at chopping.
For many months I bought whole wheat flour from a friend who ground it fresh and delivered it to us. Baking bread came naturally. My mother had baked whole wheat bread often for our family of ten. Also, I could bake granola cereal with whole oats, raisins, honey, butter, and olive oil, simple ingredients. As I ground whole grains and made things from them it was from the example of my father, who strongly believed in "food wisdom" from the Bible.
I made whole wheat chocolate cake, oatmeal cake, and carrot cake. The frosting, cooked on a double broiler with raw sugar and egg whites, then cream cheese added. Meat was for flavor: mostly beef, and chicken.
As the years went by, my belief that simple whole food (often mentioned in the Bible) was one of the biggest benefits and offerings given to my husband and children.
REPOSTED FEBRUARY 5, 2025