Made With Love

Faulkner: Lost-and-found camera reminder of people's kindness

I received my first camera as a Christmas gift in elementary school. It was a box style -- long before the instant models -- and you had to roll the (black-and-white) film until a number registered in the small window.

I was the designated photographer in our family. I took photos of everything Mama and Daddy wanted me to, as well as pictures of my friends and our activites. Whenever we packed for an outing, may family made sure I didn't forget the camera. Daddy kept me supplied in film, and whenever Mama and I went into town, we would bring the used film to the drugstore to be developed.

For more than 60 years, I have carried a camera with me.

I have had many cameras over the years. Some I used until they no longer worked, and I have always tried to keep pace with the times. Though, I still use a camera to take my photos and not a smartphone.

When I travel out of the country, I bring two cameras, plus batteries, extra photo cards and chargers. I, of course, store a lot of memories from my trips in my mind, but you know what they say, a picture is worth a thousand words.

One time, I was at the Richland Mall for a birthday party. I got distracted talking to family and laid down my camera. I must've then walked off. When I realized my camera was missing, I retraced my steps. No luck. The camera had not been turned in to any of the surrounding stores.

Two months passed, and there was no word of the camera. Until at the March board meeting of the South Carolina Family and Community Leaders, where Dr. Susan Barefoot, an adviser and professor at Clemson University, told us about a phone call she had received from a man who found a camera at the Richland Mall.

In the camera case, he had found her business card.

I barely allowed Dr. Barefoot to complete her sentence before I responded. I had put her business card in my camera case from a session she led, "Canning Coaches Train-the-Trainers Training." I've learned many canning techniques from Dr. Barefoot.

Gregg Tolliver, the man who found my camera, lives in Columbia. He said he would mail it to me. I offered to send him postage, but he said "Pass it on. Just help someone when you can."

I consider the discovery of my camera and the subsequent connection to Dr. Barefoot to be the providence of God. It is reminder of how important kindness from a stranger can be.

This week I shared some favorite recipes for canning in the hopes that maybe you'll try one and "pass it on" to a neighbor or friend.

FALL GARDEN RELISH

1 quart chopped cabbage, about 1 small head

3 cups chopped cauliflower, about 1 medium head

2 cups chopped green tomatoes, about 4 medium

2 cups chopped onions

2 cups chopped sweet green peppers about 4 medium

1 cup chopped sweet red peppers, about 2 medium

3 tablespoons salt

3 3/4 cups vinegar

2 3/4 cups sugar

3 teaspoons celery seed

3 teaspoons dry mustard

1 1/2 teaspoons turmeric

Combine chopped vegetables, sprinkle with the 3 tablespoons salt. Let stand 4 to 6 hours in a cool place. Drain well. Combine vinegar, sugar and spices; simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to boil. Pack boiling hot relish into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath.

Source: Ervena Faulkner's personal files

PEPPER SAUCE

Jalapeno, banana or small red peppers

Cider vinegar

Wash and drain small hot peppers. Be sure to wear gloves when working with peppers to prevent burns. Cut off stems to within 1/8 inch of the pepper. Make two or three slits in each. Pack tightly into hot jars, leaving 1/2-inch headspace. Fill jars to within 1/2 inch of top with boiling hot cider vinegar. Wipe jar rims. Adjust lids. Process half-pints or pints for 10 minutes in a boiling water bath.

Source: Ervena Faulkner's personal files

PEPPER RELISH

2 dozen bell peppers, red and green

7 medium onions

2 tablespoons mustard seed

2 tablespoons salt

3 cups vinegar

3 cups sugar

Grind peppers and onions, saving the juice. Combine all ingredients. Boil 30 minutes. Pack into hot jars to 1/2-inch from top. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath.

Source: Ervena Faulkner's personal files

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition.

Related content:

  Comments