Page 41 - REALLY What A time Book IX

REALLY SO WHAT
What A Time

MY FAMILY

cellar. They were best however, when we picked them and she
baked right away.

Mom made jellies and jams from every fruit. The best, and
world class, was her beautiful pink red current jelly. Rhubarb
and Strawberry jam was also pretty good, yet I could eat
rhubarb fresh on the stalk with a little salt sprinkled on it. We
seldom had straight sugar like lollipops. They were okay, but
never had the fruity flavor of a ‘Jolly Rancher’.

JOE:

Joe was born in 1935 in Sharon Hill Pa. A suburb of
Philadelphia. He took after my father making and building
things. That was good, but he also had an enormous amount
of patience. All very good, as it left plenty of room for me
four years later to develop some of my mother’s traits. I
needed them, as I was not the cool headed thoughtful person
he was. I was more like my father in that regard. It would
probably be 40 years before I showed many of those signs. I
don’t know much about his first four years, but they couldn’t
have been too easy. It’s some of what he put up with from the
beginning.

Once I was out of the hospital Joe was taking care of me while
on my changing table. I rolled off it bouncing on the floor.
Maybe that made him feel guilty; forever. Because despite
everything and anything I did he always showed a brotherly
tolerance and consideration towards me.

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