Upon learning that her daughter-in-law sends her grandchildren to her as a form of discipline, Gina feels both upset and determined. Instead of reacting angrily, she makes sure her home is a safe haven for her grandchildren. Eventually, she decides to teach her daughter-in-law an unforgettable lesson.
“We are only here because you ate that candy that Mom was saving for Dad, Jacob. Mom told you not to!” I overheard my grandson, Thomas, telling his younger brother.
I paused in the kitchen, torn between the fridge and the counter, straining to catch more of their conversation. My heart sank, dreading that I had heard Thomas correctly, as it could mean my grandchildren weren’t genuinely eager to visit me.
I walked towards them slowly, trying to act casual.
“What do you mean by that, sweetheart?” I asked.
Thomas looked up, eyes wide in surprise.
“Uh, nothing, Grandma,” he said quickly.
No, really, it’s okay,” I gently insisted, kneeling down to their level. “You can tell me anything.”
Thomas glanced at Jacob, who nervously bit his lip while gripping his toy.
“Well, every time we do something naughty, or we ask for things we shouldn’t…” Thomas hesitated.
“Yes, go on,” I encouraged gently.
“Mom says that she’ll send us to ‘that witch’s house.’”
“That witch?” I repeated, stunned.
Amanda, my daughter-in-law, had always been somewhat cold to me, but telling the kids such stories? It was heartbreaking. I had always tried to create a welcoming and safe space for my grandchildren.
But this?
Realizing Amanda was turning them against me was more than I could bear. I took a deep breath and tried to steady my voice, wondering what my grandchildren truly thought of me.
“Oh, honey,” I said. “I never wanted you to think of my home as a punishment. If you don’t want to come here, you don’t have to.”
Healthy pickled beets
Eight large, fresh beets
one cup vinegar
half a cup of sugar
one and a half tsp whole cloves
One and a half tsp whole allspice
Half a teaspoon of salt
* Instructions:
Beets: scrub, then cut off tops to 1 inch. Put in a Dutch oven and cover with water. Heat till boiling. Simmer, covered, for 25 to 30 minutes on low heat, or until tender. Take out of the water and let cool. After peeling and slicing, put the beets in a basin and reserve.
Add the vinegar, sugar, cloves, spices, and salt to a small saucepan. Heat until boiling, about 5 minutes. Drizzle over the beets. For at least one hour, refrigerate. Before serving, drain.
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