When my brother Paul kicked Grandma Eleanor out for not contributing financially, I took her in, driven by love and loyalty. As she rebuilt her life and found unexpected success, Paul’s regret surfaced, but I wondered if it would be enough to mend our broken bonds.
“Rachel, I can’t keep doing this,” Paul said, slamming his cup down on the table. “She’s costing too much.”
“Paul, she’s our grandmother. She raised us, remember?” I replied, trying to keep my voice steady. I could see the tension in his jaw, the frustration in his eyes.
“That was then. Things are different now,” he said, crossing his arms. “She doesn’t bring anything to the table anymore. She just sits there, painting and wasting time.”
“Those paintings mean something to her,” I said. “And they could mean something to us if we let them.”
Healthy Pickled Beets
Components:
Seven big, fresh beets
One vinegar cup
A half-cup of sugar
Half a teaspoon of whole cloves
Half a teaspoon of whole allspice
A half-teaspoon of salt
Guidelines:
Now let’s talk about the beets. Give them a thorough cleaning before chopping off the tops, leaving approximately one inch. Put them in a Dutch oven with water on top of them. After bringing the water to a boil, cover and cook the beets gently for 25 to 30 minutes, or until they are soft. When finished, carefully remove them from the water and allow them cool.
Once the beets have cooled, remove the skins and cut them into the desired shapes. Sliced beets should be placed in a basin and left for a short while.
Next, place the vinegar, sugar, salt, allspice, and whole cloves in a small pot. It should take around five minutes to bring this mixture to a boil. Pour the boiling fluid over the beets that have been cut into slices.
Before serving, the beets should be chilled for at least an hour for optimal results. You just need to drain the liquid and your delicious pickled beets are ready to eat!
These nutritious pickled beets are a great way to start a meal or as a light snack.
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