“Being a retired nurse, I am naturally a nurturing person,” shared Jennifer Rewis. “I like to do it in a variety of ways, including cooking. A lot of people say food is love, and it kind of is.”

Growing up in LaFayette, Rewis’s mother didn’t cook much. “My babysitter, Irene, taught me a lot about cooking,” said Rewis. “What I didn’t learn from her, I picked up on my own.”

Rewis said her babysitter stayed at the house with her often while her parents were at work. “Irene did most of the cooking so that mom didn’t have to,” shared Rewis. “I used to stand in the chair or sit on the counter to watch her cook.” Although the family was busy with their own T.V. repair business, they still managed to successfully run a farm.

“Dad was the gardener,” stated Rewis. “He grew everything from corn to peanuts.”

The farm life rubbed off on Rewis and she admitted to always having a garden, even when she lived in the city. In the early 70’s, Rewis was a public health nurse in Gordon County. In 1978, she became a nurse midwife and remained in the medical field for 32 years.

Now that Rewis and her husband, Jim, have settled into retirement, the couple have a farm of their own, growing their own vegetables and fruits, making their own jellies, baking homemade breads, and creating various cheeses and flavored ice creams.

Although they are busy with what seems like another job, they don’t let their farm duties interfere with their work with Christ and the community.

“Jim and I are very involved with our church, Calhoun First United Methodist,” shared Rewis. “We are co-chairs of the family ministries community. We meet and plan activities such as the Easter egg hunts and marriage enrichment courses, things to help families grow and to nurture.”

Rewis also stated that she was a member of the choir and her husband taught Sunday School.

When she isn’t cooking, tending to the farm, or helping with the church, Rewis enjoys spending time with family and friends, reading, and quilting.

Rewis said that she travelled a lot when she first retired and learned to cook with fresh ingredients quickly. Before, she would cook a homemade meal every night but now, she enjoys spending time with friends and venturing out to eat.

Today, Rewis is sharing her recipes of “The Best Scrambled Eggs,” “Peach Ice Cream” and “Cheesecake Ice Cream."

Food Notes

“I use my own pasteurized goat milk. I’m opinionated, but do not like store bought goat milk as it does not taste as good. If you don’t have your own milk goats, or a friend who will share their goat milk with you, use cow’s milk. These recipes are sized for a small ice cream freezer. Mine fits into my KitchenAid mixer, but several companies sell inexpensive ones. Superfine sugar can be purchased in the baking section, or you can make your own. If you have a food processor, put regular sugar in it and pulse several times. You now have superfine sugar.”

To nominate someone for cook of the week email Tasha Bunch at TBunch@calhountimes.com.

The Best Scrambled Eggs Ingredients:

4-8 fresh eggs

2 dashes pepper sauce (Tabasco)

¼ cup milk or cream

3 Tbsp freshly grated Parmesan cheese

Salt and pepper to taste

1-2 Tbsp butter

Directions:

Whisk eggs with Tabasco, milk and pepper. Melt 1-2 Tbsp butter in frying pan (or leave a small amount of bacon drippings). Turn pan to medium and add egg mixture. Fold gently, do not over stir. When nearly done, sprinkle grated cheese and fold a bit more. Add salt to taste, remembering that cheese is very salty. Remove from heat before cooking through to avoid tough eggs. They will continue to cook until you remove them from the pan. Serve with fresh tomatoes, homemade biscuits and jelly.

Peach Ice Cream Ingredients:

4 peaches (peeled, halved, and pitted) or equivalent frozen

8 oz cream cheese (fat free is fine) softened

¾ cups whole milk

1 cup superfine sugar

3 Tbsp peach schnapps or other peach liquour (optional)

Directions:

Put all ingredients in a food processor. Blend to smooth, thick puree. Churn in a small ice cream machine, then transfer to a container and into the freezer until ready to serve.

Cheesecake Ice Cream Ingredients:

1 cup whole milk

4 extra large egg yolks

¾ cup superfine sugar

8 oz cream cheese (fat free is fine) softened

Grated zest and juice of 2 lemons

Directions:

Make a custard. Heat milk in double boiler. In another bowl, beat eggs and sugar together. Pour some of the hot milk into eggs slowly to temper (will prevent scrambled eggs), then pour egg mixture into milk saucepan. Reduce heat and cook over low heat until slightly thickened. Remove from heat and cool completely. Beat in the softened cream cheese, lemon juice and zest until smooth. Churn in a small ice cream machine. Transfer to a container and into the freezer until ready to eat.