Nancy Eberts – Eberts Harvesting
Myron and the crew made it back to North Dakota on Friday evening, Mason, along with his co-rider, Maci, snapped these photos.
It’s been a few years since it’s been this late in August getting home. Myron left one machine home due to the amount of acres and crop no longer available because of Mother Nature from Oklahoma through South Dakota.
This is a reality not necessarily talked about a lot on social media but, nevertheless, is the truth.
While Mason has been cutting a few days, we went well into the night as rain was forecasted for midnight.
We have more than 300 acres cut and it did rain on Saturday!
Seems like this is the year those combines simply brought the rain!
We are cutting millet hay, as well as spring wheat. So the extra men will be very busy!
With the rain, we let the crew off from Saturday afternoon till 7 a.m. Monday. The forecast looks promising and with God’s blessing, we will be running pretty hard these next few weeks.
We have a birthday on the crew on Sunday so I went to making some pies!
Eberts Harvesting is in need of an additional grain cart driver for the fall harvest – can start immediately! Pies may not last but a couple of days but I can easily make more! Send me a message on our Facebook page.
My chocolate pie starts with a baked crust. I went for the quick route and simply bought some pie crusts. Insert one crust in a pie pan and poke holes with a fork. Bake at 400 degrees for around 11 minutes.
My ingredients are easy!
You will notice my recipe on a restaurant ticket. When I worked at a local restaurant waiting tables a few years back, Kiddo would make this pie and, if I was lucky, I’d get the remains in the bowl! Sometimes she would make extra. Finally, one day, I wrote the recipe down!
I know today so many google recipes and watch videos – I have as well – but there is something about using a hand-written recipe that sparks a story and memories.
I am especially proud of the ones with stains on them because you know you have made them more than once!
So combine (cute pun) in a microwaveable bowl:
1 cup sugar, 1/4 cup cocoa, 1/4 cup corn starch, 3 cups milk and 4 egg yolks. Stir and microwave around 8 minutes. Stop and stir a couple of times. When thick enough, add a tablespoon of butter and a tablespoon of vanilla. Pour into baked crust!
Depending on the size of your pie pan, you may have extra to put in bowls!
Serve plain or with lots of cool whip on top!
My banana cream pie starts again with a baked crust. I take one box of “cook and serve” banana cream pudding and cook according to pudding recipe on the package but reduce the milk by 1/4-1/2 cup. Once cooked and thick, I pour into a glass bowl and cover with plastic wrap (so doesn’t crust up) and cool.
When pudding is cool, I add about a half of a container of cool whip and stir.
Then I add 2 cups miniature marshmallows.
I slice 4-5 bananas into the crust.
And top with the pudding mixture! WaLa! Yummy!!!
Apple pie is again pretty simple. Today I used a bag of Gala apples sliced and added a cup of sugar, cinnamon and one tablespoon of flour
I put one of the bought pie crusts on the bottom of the pan, sprinkled a tablespoon of flour on the crust and, after letting the apples sit a bit in the sugar, added them to the pie pan. Topped with the second crust which was slit and used some of the dough and a cookie cutter to make a Happy Birthday crust cookie! Baked for a hour at 350!
Success!
