By Teri Cayton
As I walk the dog, I notice a lot of milkweed plants growing along the roadside. We used to play with the “fluff” out of the seed pods making it fly in the air. We would even climb into trees and launch it so it would fly farther. I heard some interesting information not too long ago. It said that the milkweed seed floss saved many lives in WWII. Apparently, there was a shortage of Kapok that was used the stuff life jackets. Momma Said, “That could have been a disaster.”
But the American people rallied and sent parents and children out to pick the milkweed pods that were full of this floss. It is naturally buoyant and water repellant so it worked out perfect. It is also six times warmer than wool so could have been used as insulation in flight suits as well.
Also, a great fact about the lowly milkweed is that it is the only food the monarch butterfly caterpillars eat. The toxin in the plant makes predators stay away from the caterpillars and that keeps them safe. The milky sap can be an irritant to skin and eyes so be careful if you are going to harvest any.
Native Indians used milkweed for pulmonary problems and diarrhea. It can be deadly to dogs but deer and rabbits have been observed eating it. Momma Said, “Helpful to some, harmful to others.” There is a niche for everything if you just do your research.
Summer’s Last Sizzle
St. John’s Lutheran Church of Red House is sponsoring a Pork BBQ at Mt. Grove VFD Community Building Saturday, Aug. 23. Fellowship from 5 – 5:30 p.m. followed by Blessing and Dinner. Pickin’ Empty Pockets will play music at 7 p.m. There is no charge as this is our “Thank You” to our community.
The 99th annual Loughry Reunion Will be held Sunday, Aug. 24, at the former Aaron Loughry farm at Seven Islands, Tucker County. Dinner and activies begin at 12 noon. Bring a covered dish and help us make plans for the 100th in 2026.
Chili Mac and Cheese
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound ground beef
- 1-2 tablespoons chili powder, to taste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (14-ounce) can kidney beans, drained and rinsed
For the Mac
- 1 cup beef broth
- 8 ounces uncooked elbow macaroni
- 1 cup shredded cheddar cheese (or Monterey Jack), divided
- 1 cup shredded mozzarella cheese, divided
- salt and pepper, to taste
Instructions
- Warm the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until soft. Add the garlic and chopped pepper. Cook until fragrant.
- Add the ground beef. Cook until browned, breaking it up with a wooden spoon. Add the chili powder, cumin, and paprika. Cook for 1-2 minutes, stirring constantly.
- Turn the heat to medium-high. Mix in the crushed tomatoes, tomato sauce, kidney beans, and beef broth. Bring to a boil, and add the uncooked elbow macaroni. Stir and reduce the heat to medium. Simmer for 10-12 minutes, stirring occasionally, or until the pasta is al dente.
- When the sauce has thickened and the pasta is cooked, remove the pot from the heat. Add 1/2 cup cheddar cheese and 3/4 cup mozzarella. Add only a little at a time, stirring well between each addition until melted. Adjust seasonings, then sprinkle the remaining cheese on top. Cover with a lid for 2 minutes until the cheese melts.
- Season with salt and pepper, if needed and serve with desired toppings. Enjoy!