To contact us Click HERE
I got another e-mail from Jamie Oliver today. No, we're not personal friends, I just joined his cause after watching Jamie Oliver's Food Revolution last year. For those of you who don't know what it is, Chef Jamie Oliver is trying to get people to eat better, less processed and junk foods, and to take control of the obesity epidemic in this country. On the show, he focused on Huntington, West Virginia, the unhealthiest city in America. He should have asked someone from Ohio. You can't save West Virginians from themselves....we've tried.
All kidding aside, his latest effort is to get the USDA to overhaul the school lunch program. It's something that desperately needs to happen. With the crap they're feeding our kids in school, it's no wonder they're either hyperactive or comatose.
When I overhauled my own kitchen, there were some protests from the kids. "Whaddya mean we can't eat ramen noodles? Where's the margarine? Macaroni and cheese is supposed to be orange." Things along those lines. But I kept after it, and eventually, won over at least one kid. The Girl now recognizes that she doesn't feel well when she eats junk, and that she's actually lucky to have a mom who insists on balanced, scratch-made meals every night.
The Boy, however, is a different story. He doesn't have a weight problem, yet, but he is the biggest junkie I've ever seen. The Man and I have considered taking the sugar bowl to bed with us at night, because it seems as if we have to fill it up every morning in order to sweeten our coffee. (The Man's coffee, not mine. Coffee should be black. Period. But that's another rant for another day.) And it's not just sugar. The day I made the egg rolls and raita, we had a particularly heated argument. He doesn't like cucumbers, so I told him to pick out another vegetable to eat. He picked up another egg roll. I can't get him to understand, or care, that he needs balance in his diet, and that Pepsi is not a food group.
The biggest part of my battle with him is when he's not at home. He used to stop at my mother-in-law's house every day on his way home from school for cookies and Pepsi. Cookies, maybe, for a snack, would be okay. But they're not even homemade. I kept telling him if he could pronounce every ingredient on the label he could have them. Heck, I can't even do that. But Pepsi? Pop has been the downfall of nutrition in this country. I heard somewhere that there are twelve teaspoons of sugar in a can of pop. Twelve. I can make a dessert for ten people using less than that.
The school is the worst. I know what their budget constraints are, I really do. But maybe, just maybe, instead of letting the US Army spend 7 million dollars a year sponsoring NASCAR, we should, you know, give our kids an orange once in a while. Can't we give them a meal made from fresh ingredients? In addition, the kids at our local school are allowed to spend their lunch money on anything they want, and the offerings aren't healthy. They can buy extra cookies or whatever else they see, without even proving that they've finished their "healthy" lunch. As far as I'm concerned, The Boy will be allowed to choose his own food when I no longer have to pay his health insurance, and when he can buy it himself. Until then, it's my money, my kid, my choice, and I take the responsibility seriously. I care about what he eats, and it would be a lot easier to teach him healthy habits if I had the school behind me.
Okay, I'm done. But I am asking anyone who reads this to speak up, too. We can do better for our kids, and we should. All it takes is commitment.
www.jamiesfoodrevolution.com/usda
31 Aralık 2012 Pazartesi
I'm Back!
To contact us Click HERE
Ok....so sorry. I know it's been forever since I posted anything. (Since July, as a fatter of mact, but who's counting?) I have absolutely no excuse, so I won't even bother. My dearest friend told me recently that I should get back to it, and she was right. So.....hi.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
I'm still here!!
To contact us Click HERE
Hello! I have not disappeared off the face of the earth :) I've received quite a few messages and comments lately wondering if I'm going to continue the blog. I am!!! I've been taking a little break since my last post in mid-January. I was finishing our first year of homeschool and gearing up for my last season teaching survival swim lessons in Pensacola. This swim season was even busier then last year and then in June we had a new baby girl :)
I took 3 weeks off then taught 3 more weeks of lessons before we left Pensacola to move to Japan! We're taking a circuitous route to Japan via Rhode Island and England because Matt has a class he has to take and then we're taking an extended vacation. It's always an adventure in this house!! I hope to be settled in Japan and blogging again by the end of October. In the meantime I'm going to be enjoying having nothing to do all day but hang out with my three favorite little people. Look for me in October!
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P.S. Aren't these pics of my kids awesome?!?! I know I'm a little biased of course :) But if you live in Pensacola and want awesome pics of your kids/family/dog/business/wedding/etc like these ones, contact my awesome friend, Elishia, with EBouley Photography at 850-686-5580 or EBouleyPhotos@gmail.com. You won't be disappointed!
 |
| Liadan Allison Laura, 1 week old |
P.S. Aren't these pics of my kids awesome?!?! I know I'm a little biased of course :) But if you live in Pensacola and want awesome pics of your kids/family/dog/business/wedding/etc like these ones, contact my awesome friend, Elishia, with EBouley Photography at 850-686-5580 or EBouleyPhotos@gmail.com. You won't be disappointed!
Clean Eating Mahi Mahi Coconut Soup
To contact us Click HERE
Makes 6 servings, 1 cup each
This was something I threw together when we were living in a hotel when we first arrived in Japan. I loved how easy it was and how the flavors of the ingredients really shone through. I didn't really season it at all because the ingredients I had access to were very limited, but the resulting soup was delicious so it was a blessing in disguise :)
If you are new to Clean Eating you may need to add some salt or curry powder or something. The longer you eat fresh, whole ingredients, the more your pallet adjusts to recognize the natural flavors of foods. But this takes a little while to happen so this may seem a bit bland. If you are not new to Clean Eating, you will be more than satisfied by the slight sweetness of the carrots, the tang of the lemon juice, and the creaminess of the broth. Yum!
Ingredients:
TWO: Add the broth and coconut milk, bring to a boil. Add the fish, cover, and simmer 10 minutes or until fish is cooked through and flakes easily. Remove fish from pot and set aside.
THREE: Add the edamame and spinach to the pot and simmer for a few minutes while you cut the fish into bite sized pieces. Stir the fish back into the soup, season with a little salt to taste, and garnish with a squirt of lemon juice.
Freeze leftovers in 1 cup portions using the medium/large portions method to feed your freezer stash. Reheat in the microwave or on the stovetop.
Nutrition Info:
At first glance it may seem like this dish is high in saturated fat but it's mainly from the coconut milk which is, believe it or not, good for you. Read more about it HERE.
Per 1 cup serving - 311 Calories (192 Calories from Fat), 21g Total Fat, 17g Saturated Fat, 13mg Cholesterol, 192mg Sodium, 20g Total Carbohydrates, 5g Dietary Fiber, 6g Sugars, 13.5g Protein, 121% DV VitA, 26% DV VitC, 10% DV Calcium, 16% DV Iron
This was something I threw together when we were living in a hotel when we first arrived in Japan. I loved how easy it was and how the flavors of the ingredients really shone through. I didn't really season it at all because the ingredients I had access to were very limited, but the resulting soup was delicious so it was a blessing in disguise :)
If you are new to Clean Eating you may need to add some salt or curry powder or something. The longer you eat fresh, whole ingredients, the more your pallet adjusts to recognize the natural flavors of foods. But this takes a little while to happen so this may seem a bit bland. If you are not new to Clean Eating, you will be more than satisfied by the slight sweetness of the carrots, the tang of the lemon juice, and the creaminess of the broth. Yum!
Ingredients:
- 1 tsp olive oil/coconut oil
- 1 small onion, peeled and chopped
- 3 carrots, peeled and chopped
- 3/4 lb red skinned potatoes, cleaned and chopped (I used a 12oz bag of frozen mini red potatoes because that's what they had at the minimart)
- 1 1/2 cups chicken/fish/vegetable broth
- 1 can coconut milk
- 2 Mahi Mahi fillets, about 4 oz each (You could use chicken breast instead)
- 1 cup shelled edamame
- 2 large handfuls of fresh spinach leaves
- Lemon juice
TWO: Add the broth and coconut milk, bring to a boil. Add the fish, cover, and simmer 10 minutes or until fish is cooked through and flakes easily. Remove fish from pot and set aside.
THREE: Add the edamame and spinach to the pot and simmer for a few minutes while you cut the fish into bite sized pieces. Stir the fish back into the soup, season with a little salt to taste, and garnish with a squirt of lemon juice.
Freeze leftovers in 1 cup portions using the medium/large portions method to feed your freezer stash. Reheat in the microwave or on the stovetop.
Nutrition Info:
At first glance it may seem like this dish is high in saturated fat but it's mainly from the coconut milk which is, believe it or not, good for you. Read more about it HERE.
Per 1 cup serving - 311 Calories (192 Calories from Fat), 21g Total Fat, 17g Saturated Fat, 13mg Cholesterol, 192mg Sodium, 20g Total Carbohydrates, 5g Dietary Fiber, 6g Sugars, 13.5g Protein, 121% DV VitA, 26% DV VitC, 10% DV Calcium, 16% DV Iron
 |
| Cook veggies then add in the liquid ingredients |
 |
| Add in the fish and cook through |
 |
| Stir in the spinach and edamame |
 |
| So easy you can feed a baby while making it ;) Multitasking is essential while living with three little kids in a hotel room. |
Owl's Eyes
To contact us Click HERE
1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings
Directions:
Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
Place them in refrigerator to speed the set up process.
1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings
Directions:
Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
Place them in refrigerator to speed the set up process.
27 Aralık 2012 Perşembe
I'm still here!!
To contact us Click HERE
Hello! I have not disappeared off the face of the earth :) I've received quite a few messages and comments lately wondering if I'm going to continue the blog. I am!!! I've been taking a little break since my last post in mid-January. I was finishing our first year of homeschool and gearing up for my last season teaching survival swim lessons in Pensacola. This swim season was even busier then last year and then in June we had a new baby girl :)
I took 3 weeks off then taught 3 more weeks of lessons before we left Pensacola to move to Japan! We're taking a circuitous route to Japan via Rhode Island and England because Matt has a class he has to take and then we're taking an extended vacation. It's always an adventure in this house!! I hope to be settled in Japan and blogging again by the end of October. In the meantime I'm going to be enjoying having nothing to do all day but hang out with my three favorite little people. Look for me in October!
P.S. Aren't these pics of my kids awesome?!?! I know I'm a little biased of course :) But if you live in Pensacola and want awesome pics of your kids/family/dog/business/wedding/etc like these ones, contact my awesome friend, Elishia, with EBouley Photography at 850-686-5580 or EBouleyPhotos@gmail.com. You won't be disappointed!
|
| Liadan Allison Laura, 1 week old |
P.S. Aren't these pics of my kids awesome?!?! I know I'm a little biased of course :) But if you live in Pensacola and want awesome pics of your kids/family/dog/business/wedding/etc like these ones, contact my awesome friend, Elishia, with EBouley Photography at 850-686-5580 or EBouleyPhotos@gmail.com. You won't be disappointed!
Owl's Eyes
To contact us Click HERE
1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings
Directions:
Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
Place them in refrigerator to speed the set up process.
1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings
Directions:
Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
Place them in refrigerator to speed the set up process.
Christmas Breakfast: Orange Streusel Coffee Cake
To contact us Click HERE
As Christmas is only a week away, you probably have Christmas breakfast all figured out, right?!?
Then again, maybe you are not a planner, and you are still looking for just the right dish....
If that's you, then I've got a recipe for you today!
This coffee cake is deliciously fruity.
It can be made the night before and eaten at room temperature on Christmas morning, or it can be whipped up first thing Christmas morning and be baking while the present-opening is going on!
Orange Streusel Coffee Cake
Cake:
2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. orange zest
1/2 c. milk
1/2 c. orange juice
1/2 c. oil
1 egg, lightly beaten
1/2 tsp. vanilla extract
Topping:
1/2 c. sugar
1/4 c. flour
2 Tbsp. butter, cut into small pieces
confectioners'/icing sugar for dusting (optional)
Heat oven to 375 degrees.
Grease 9-inch cake pan.
Whisk together flour, sugar, baking powder and salt.
Stir in zest.
Make a well in flour mix.
Pour in milk, orange juice, oil, egg, and vanilla.
Stir until just combined and all dry ingredients are moistened.
Turn into prepared pan.
In small bowl, mix together sugar, flour, and butter until consistency of cornmeal.
Sprinkle evenly over batter.
Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
Allow to cool completely in pan. {If you can wait that long!!!}
Dust with confectioners'/icing sugar, if desired.
Enjoy!
As Christmas is only a week away, you probably have Christmas breakfast all figured out, right?!?
Then again, maybe you are not a planner, and you are still looking for just the right dish....
If that's you, then I've got a recipe for you today!
This coffee cake is deliciously fruity.
It can be made the night before and eaten at room temperature on Christmas morning, or it can be whipped up first thing Christmas morning and be baking while the present-opening is going on!
Orange Streusel Coffee Cake
Cake:
2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. orange zest
1/2 c. milk
1/2 c. orange juice
1/2 c. oil
1 egg, lightly beaten
1/2 tsp. vanilla extract
Topping:
1/2 c. sugar
1/4 c. flour
2 Tbsp. butter, cut into small pieces
confectioners'/icing sugar for dusting (optional)
Heat oven to 375 degrees.
Grease 9-inch cake pan.
Whisk together flour, sugar, baking powder and salt.
Stir in zest.
Make a well in flour mix.
Pour in milk, orange juice, oil, egg, and vanilla.
Stir until just combined and all dry ingredients are moistened.
Turn into prepared pan.
In small bowl, mix together sugar, flour, and butter until consistency of cornmeal.
Sprinkle evenly over batter.
Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
Allow to cool completely in pan. {If you can wait that long!!!}
Dust with confectioners'/icing sugar, if desired.
Enjoy!
The Wonder of Wonders
To contact us Click HERE
It's Christmas! The Most Wonderful Time of the Year! I love to hear the Christmas music... I'll hear a certain Christmas song and it transports me back to my childhood, where I can see the dimly lit living room with the bright Christmas tree in the corner, I can feel the shag carpet beneath my feet, and I can smell the wonderful foods my mother is baking in the kitchen... So many wonderful memories of years gone by can be brought to the fore-front of my mind just by a familiar Christmas song.
Another song that always brings back wonderful memories and never fails to bring tears to my eyes is "The Wonder of Wonders." My mother would sing this song in church every Christmas. I can remember her explaining this song to us children and hear her voice as she told the Christmas story. Her voice would catch and tears would fill her eyes as she told us how the Lord became a child and dwelt among men. I can just imagine Mary gazing into the precious little face of her newborn son, and the awe that she felt in holding God's Son. I am still amazed that God loved this world enough to send His son, and He sent his son in the most helpless, vulnerable state... as a newborn baby. How humbling for the Creator of the Universe to humble himself and become a man, a baby, so he could become The Sacrifice for our sins.
The Wonder of it all... is that Christ Jesus loved us, loved me enough to become a baby, to live among men, to die and rise again so that everyone has the chance at eternal life in Heaven.
And you know... when I really think about it... spending Christmas overseas away from friends and family seems like such a small, small price to pay for what Christ has already done for us! The least we can do is share the Gospel so that everyone has the chance to receive The Greatest Gift!
THE WONDER OF WONDERS
THE WONDER OF WONDERS AS SHE LOOKED ON HIS FACE, THAT THIS LITTLE BOY SPOKE THE WORLDS INTO PLACE. THE STARS AND THE MOON SHINING BRIGHTLY ON THEM, THE EARTH AND THE SUN WERE CREATED BY HIM.
*CHORUS*
THE WONDER OF WONDERS ,OH HOW COULD IT BE, THAT GOD BECAME FLESH AND WAS GIVIN FOR ME. THE ALMIGHTY CAME DOWN AND WALKED AMOUNG MEN, THE WONDER OF WONDERS, HE DIED FOR MY SINS.
THE WONDER OF WONDERS AS SHE LOOKED DOWN AND SMILED, THAT HE WAS HER MAKER AS WELL AS HER CHILD. HE CREATED THE WOMB THAT HAD GIVIN HIM BIRTH. HE WAS GOD INCARNATE CAME DOWN TO EARTH.
THE WONDER OF WONDERS AS SHE HEARD HIS SMALL CRY, THAT THIS VOICE HAD THUNDERED ON MT. SINAI. THE SMALL HAND SHE HELD SO TENDERLY HAD MADE A DRY PATH THROUGH THE MIGHTY RED SEA.
It's Christmas! The Most Wonderful Time of the Year! I love to hear the Christmas music... I'll hear a certain Christmas song and it transports me back to my childhood, where I can see the dimly lit living room with the bright Christmas tree in the corner, I can feel the shag carpet beneath my feet, and I can smell the wonderful foods my mother is baking in the kitchen... So many wonderful memories of years gone by can be brought to the fore-front of my mind just by a familiar Christmas song.
Another song that always brings back wonderful memories and never fails to bring tears to my eyes is "The Wonder of Wonders." My mother would sing this song in church every Christmas. I can remember her explaining this song to us children and hear her voice as she told the Christmas story. Her voice would catch and tears would fill her eyes as she told us how the Lord became a child and dwelt among men. I can just imagine Mary gazing into the precious little face of her newborn son, and the awe that she felt in holding God's Son. I am still amazed that God loved this world enough to send His son, and He sent his son in the most helpless, vulnerable state... as a newborn baby. How humbling for the Creator of the Universe to humble himself and become a man, a baby, so he could become The Sacrifice for our sins.
The Wonder of it all... is that Christ Jesus loved us, loved me enough to become a baby, to live among men, to die and rise again so that everyone has the chance at eternal life in Heaven.
And you know... when I really think about it... spending Christmas overseas away from friends and family seems like such a small, small price to pay for what Christ has already done for us! The least we can do is share the Gospel so that everyone has the chance to receive The Greatest Gift!
THE WONDER OF WONDERS
THE WONDER OF WONDERS AS SHE LOOKED ON HIS FACE, THAT THIS LITTLE BOY SPOKE THE WORLDS INTO PLACE. THE STARS AND THE MOON SHINING BRIGHTLY ON THEM, THE EARTH AND THE SUN WERE CREATED BY HIM.
*CHORUS*
THE WONDER OF WONDERS ,OH HOW COULD IT BE, THAT GOD BECAME FLESH AND WAS GIVIN FOR ME. THE ALMIGHTY CAME DOWN AND WALKED AMOUNG MEN, THE WONDER OF WONDERS, HE DIED FOR MY SINS.
THE WONDER OF WONDERS AS SHE LOOKED DOWN AND SMILED, THAT HE WAS HER MAKER AS WELL AS HER CHILD. HE CREATED THE WOMB THAT HAD GIVIN HIM BIRTH. HE WAS GOD INCARNATE CAME DOWN TO EARTH.
THE WONDER OF WONDERS AS SHE HEARD HIS SMALL CRY, THAT THIS VOICE HAD THUNDERED ON MT. SINAI. THE SMALL HAND SHE HELD SO TENDERLY HAD MADE A DRY PATH THROUGH THE MIGHTY RED SEA.
Christmas Fun: Stained Glass Jello
To contact us Click HERE
I know it's not Tuesday, but I'm pretty sure everybody will be quite busy tomorrow morning with Christmas {just a guess}.....
and I wanted to post this super easy and pretty addition to your Christmas feast just in case you were still looking for something like that!
I know jello isn't the healthiest thing in the world, but it is tasty, and it brings lots of fun memories with it!
This recipe is also a plus for those of us who live where it is impossible to get Cool Whip or cream cheese, because unlike most jello salads, it doesn't use either one!
This recipe does take a little time in the fridge, so if you want it for tomorrow, get right on it!
Another plus? You can customize this treat to whatever holiday you are celebrating.....
red and green jello in a bundt pan looks like a wreath!
all red jello for Valentines Day!
green and yellow jello for St. Patrick's Day!
red and blue and cut into star shapes for 4th of July!
Plus, you can use up those little packets of jello that always seem to come in care packages!
{Just don't use any older than 1995.....not that I've ever received anything like that!}
Stained Glass Jello
4 reg. boxes jello (colors of your choosing)
1 14-oz. can sweetened condensed milk
2 envelopes unflavored gelatin
water
Dissolve each box of jello with one cup hot water in separate containers (shallow is better).
Chill until firm.
Cut jello into small blocks (or use small cookie cutters) and arrange in 9x13 pan (or pan of your choice).
In separate bowl, dissolve plain gelatin in 1/4 cup cold water.
Add dissolved gelatin to 1 3/4 cup hot water and sweetened condensed milk.
Let cool.
Poor cooled milk mix over jello and chill overnight.
Have a lovely Christmas!
I know it's not Tuesday, but I'm pretty sure everybody will be quite busy tomorrow morning with Christmas {just a guess}.....
and I wanted to post this super easy and pretty addition to your Christmas feast just in case you were still looking for something like that!
I know jello isn't the healthiest thing in the world, but it is tasty, and it brings lots of fun memories with it!
This recipe is also a plus for those of us who live where it is impossible to get Cool Whip or cream cheese, because unlike most jello salads, it doesn't use either one!
This recipe does take a little time in the fridge, so if you want it for tomorrow, get right on it!
Another plus? You can customize this treat to whatever holiday you are celebrating.....
red and green jello in a bundt pan looks like a wreath!
all red jello for Valentines Day!
green and yellow jello for St. Patrick's Day!
red and blue and cut into star shapes for 4th of July!
Plus, you can use up those little packets of jello that always seem to come in care packages!
{Just don't use any older than 1995.....not that I've ever received anything like that!}
Stained Glass Jello
4 reg. boxes jello (colors of your choosing)
1 14-oz. can sweetened condensed milk
2 envelopes unflavored gelatin
water
Dissolve each box of jello with one cup hot water in separate containers (shallow is better).
Chill until firm.
Cut jello into small blocks (or use small cookie cutters) and arrange in 9x13 pan (or pan of your choice).
In separate bowl, dissolve plain gelatin in 1/4 cup cold water.
Add dissolved gelatin to 1 3/4 cup hot water and sweetened condensed milk.
Let cool.
Poor cooled milk mix over jello and chill overnight.
Have a lovely Christmas!
20 Aralık 2012 Perşembe
Owl's Eyes
To contact us Click HERE
1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings
Directions:
Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
Place them in refrigerator to speed the set up process.
1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings
Directions:
Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
Place them in refrigerator to speed the set up process.
Banana Crumb Muffins
To contact us Click HERE
INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Indian Corn Casserole
To contact us Click HERE
3 eggs, well beaten
1/4 c. flour
2 tbsp. sugar
2 c. (1/2 lb.) shredded sharp process cheese
2 (1 lb.) cans whole kernel corn, drained (4 c.)
10 slices (about 1/2 lb.) bacon, cooked and crumbled
Combine eggs, flour and sugar and beat well. Add shredded cheese and corn. Stir in about 3/4 of the bacon. Place mixture in ungreased 10x6x1 1/2 baking dish. Sprinkle remaining bacon on top. Bake in 350 degree oven for 30 minutes or until knife inserted in center comes out clean. Serves 8.
3 eggs, well beaten
1/4 c. flour
2 tbsp. sugar
2 c. (1/2 lb.) shredded sharp process cheese
2 (1 lb.) cans whole kernel corn, drained (4 c.)
10 slices (about 1/2 lb.) bacon, cooked and crumbled
Combine eggs, flour and sugar and beat well. Add shredded cheese and corn. Stir in about 3/4 of the bacon. Place mixture in ungreased 10x6x1 1/2 baking dish. Sprinkle remaining bacon on top. Bake in 350 degree oven for 30 minutes or until knife inserted in center comes out clean. Serves 8.
Chocolate Chip Cookies in a Jar
To contact us Click HERE
Makes about 48
1 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
1-1/2 cups semi-sweet chocolate chips
Mix the salt and baking soda in with the flour, then layer the ingredients a quart-size jar in the order listed, with the chocolate chips on top. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.
Enclose a card with the following mixing and baking directions:
Chocolate Chip Cookies
Note: Store this jar in a cool, dark place for up to 3 months before using.
contents of this jar
1 cup unsalted butter or margarine
1 large egg
1 teaspoon vanilla
Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat butter in a medium bowl until creamy. Beat sifted ingredients into butter until blended. In a small bowl, beat egg with vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned.
Makes 4 dozen.
Makes about 48
1 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
1-1/2 cups semi-sweet chocolate chips
Mix the salt and baking soda in with the flour, then layer the ingredients a quart-size jar in the order listed, with the chocolate chips on top. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.
Enclose a card with the following mixing and baking directions:
Chocolate Chip Cookies
Note: Store this jar in a cool, dark place for up to 3 months before using.
contents of this jar
1 cup unsalted butter or margarine
1 large egg
1 teaspoon vanilla
Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat butter in a medium bowl until creamy. Beat sifted ingredients into butter until blended. In a small bowl, beat egg with vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned.
Makes 4 dozen.
Easy Mac and Cheese
To contact us Click HERE
Ingredients
6 tablespoons butter
1 lb macaroni, uncooked
2 teaspoons salt
1 1/2 teaspoons pepper
4 cups cheddar cheese
1/2 gallon skim milk
Directions
Heat oven to 350 degrees.
Put butter, salt, and pepper in 13x9 pan. Place in oven to melt butter.
When butter is melted, add uncooked macaroni. Toss to coat with butter.
Cover buttered, uncooked macaroni with all of the cheese.
Place pan on a cookie sheet and place on rack in middle of oven.
Pour milk over noodles/cheese.
Bake at 350 for 1 hour to 1 hour and 15 minutes. Cool for about 10-15 minutes until set.
Ingredients
6 tablespoons butter
1 lb macaroni, uncooked
2 teaspoons salt
1 1/2 teaspoons pepper
4 cups cheddar cheese
1/2 gallon skim milk
Directions
Heat oven to 350 degrees.
Put butter, salt, and pepper in 13x9 pan. Place in oven to melt butter.
When butter is melted, add uncooked macaroni. Toss to coat with butter.
Cover buttered, uncooked macaroni with all of the cheese.
Place pan on a cookie sheet and place on rack in middle of oven.
Pour milk over noodles/cheese.
Bake at 350 for 1 hour to 1 hour and 15 minutes. Cool for about 10-15 minutes until set.
16 Aralık 2012 Pazar
I'm still here!!
To contact us Click HERE
Hello! I have not disappeared off the face of the earth :) I've received quite a few messages and comments lately wondering if I'm going to continue the blog. I am!!! I've been taking a little break since my last post in mid-January. I was finishing our first year of homeschool and gearing up for my last season teaching survival swim lessons in Pensacola. This swim season was even busier then last year and then in June we had a new baby girl :)
I took 3 weeks off then taught 3 more weeks of lessons before we left Pensacola to move to Japan! We're taking a circuitous route to Japan via Rhode Island and England because Matt has a class he has to take and then we're taking an extended vacation. It's always an adventure in this house!! I hope to be settled in Japan and blogging again by the end of October. In the meantime I'm going to be enjoying having nothing to do all day but hang out with my three favorite little people. Look for me in October!
P.S. Aren't these pics of my kids awesome?!?! I know I'm a little biased of course :) But if you live in Pensacola and want awesome pics of your kids/family/dog/business/wedding/etc like these ones, contact my awesome friend, Elishia, with EBouley Photography at 850-686-5580 or EBouleyPhotos@gmail.com. You won't be disappointed!
|
| Liadan Allison Laura, 1 week old |
P.S. Aren't these pics of my kids awesome?!?! I know I'm a little biased of course :) But if you live in Pensacola and want awesome pics of your kids/family/dog/business/wedding/etc like these ones, contact my awesome friend, Elishia, with EBouley Photography at 850-686-5580 or EBouleyPhotos@gmail.com. You won't be disappointed!
You're Going To Eat That???
To contact us Click HERE
I got another e-mail from Jamie Oliver today. No, we're not personal friends, I just joined his cause after watching Jamie Oliver's Food Revolution last year. For those of you who don't know what it is, Chef Jamie Oliver is trying to get people to eat better, less processed and junk foods, and to take control of the obesity epidemic in this country. On the show, he focused on Huntington, West Virginia, the unhealthiest city in America. He should have asked someone from Ohio. You can't save West Virginians from themselves....we've tried.
All kidding aside, his latest effort is to get the USDA to overhaul the school lunch program. It's something that desperately needs to happen. With the crap they're feeding our kids in school, it's no wonder they're either hyperactive or comatose.
When I overhauled my own kitchen, there were some protests from the kids. "Whaddya mean we can't eat ramen noodles? Where's the margarine? Macaroni and cheese is supposed to be orange." Things along those lines. But I kept after it, and eventually, won over at least one kid. The Girl now recognizes that she doesn't feel well when she eats junk, and that she's actually lucky to have a mom who insists on balanced, scratch-made meals every night.
The Boy, however, is a different story. He doesn't have a weight problem, yet, but he is the biggest junkie I've ever seen. The Man and I have considered taking the sugar bowl to bed with us at night, because it seems as if we have to fill it up every morning in order to sweeten our coffee. (The Man's coffee, not mine. Coffee should be black. Period. But that's another rant for another day.) And it's not just sugar. The day I made the egg rolls and raita, we had a particularly heated argument. He doesn't like cucumbers, so I told him to pick out another vegetable to eat. He picked up another egg roll. I can't get him to understand, or care, that he needs balance in his diet, and that Pepsi is not a food group.
The biggest part of my battle with him is when he's not at home. He used to stop at my mother-in-law's house every day on his way home from school for cookies and Pepsi. Cookies, maybe, for a snack, would be okay. But they're not even homemade. I kept telling him if he could pronounce every ingredient on the label he could have them. Heck, I can't even do that. But Pepsi? Pop has been the downfall of nutrition in this country. I heard somewhere that there are twelve teaspoons of sugar in a can of pop. Twelve. I can make a dessert for ten people using less than that.
The school is the worst. I know what their budget constraints are, I really do. But maybe, just maybe, instead of letting the US Army spend 7 million dollars a year sponsoring NASCAR, we should, you know, give our kids an orange once in a while. Can't we give them a meal made from fresh ingredients? In addition, the kids at our local school are allowed to spend their lunch money on anything they want, and the offerings aren't healthy. They can buy extra cookies or whatever else they see, without even proving that they've finished their "healthy" lunch. As far as I'm concerned, The Boy will be allowed to choose his own food when I no longer have to pay his health insurance, and when he can buy it himself. Until then, it's my money, my kid, my choice, and I take the responsibility seriously. I care about what he eats, and it would be a lot easier to teach him healthy habits if I had the school behind me.
Okay, I'm done. But I am asking anyone who reads this to speak up, too. We can do better for our kids, and we should. All it takes is commitment.
www.jamiesfoodrevolution.com/usda
All kidding aside, his latest effort is to get the USDA to overhaul the school lunch program. It's something that desperately needs to happen. With the crap they're feeding our kids in school, it's no wonder they're either hyperactive or comatose.
When I overhauled my own kitchen, there were some protests from the kids. "Whaddya mean we can't eat ramen noodles? Where's the margarine? Macaroni and cheese is supposed to be orange." Things along those lines. But I kept after it, and eventually, won over at least one kid. The Girl now recognizes that she doesn't feel well when she eats junk, and that she's actually lucky to have a mom who insists on balanced, scratch-made meals every night.
The Boy, however, is a different story. He doesn't have a weight problem, yet, but he is the biggest junkie I've ever seen. The Man and I have considered taking the sugar bowl to bed with us at night, because it seems as if we have to fill it up every morning in order to sweeten our coffee. (The Man's coffee, not mine. Coffee should be black. Period. But that's another rant for another day.) And it's not just sugar. The day I made the egg rolls and raita, we had a particularly heated argument. He doesn't like cucumbers, so I told him to pick out another vegetable to eat. He picked up another egg roll. I can't get him to understand, or care, that he needs balance in his diet, and that Pepsi is not a food group.
The biggest part of my battle with him is when he's not at home. He used to stop at my mother-in-law's house every day on his way home from school for cookies and Pepsi. Cookies, maybe, for a snack, would be okay. But they're not even homemade. I kept telling him if he could pronounce every ingredient on the label he could have them. Heck, I can't even do that. But Pepsi? Pop has been the downfall of nutrition in this country. I heard somewhere that there are twelve teaspoons of sugar in a can of pop. Twelve. I can make a dessert for ten people using less than that.
The school is the worst. I know what their budget constraints are, I really do. But maybe, just maybe, instead of letting the US Army spend 7 million dollars a year sponsoring NASCAR, we should, you know, give our kids an orange once in a while. Can't we give them a meal made from fresh ingredients? In addition, the kids at our local school are allowed to spend their lunch money on anything they want, and the offerings aren't healthy. They can buy extra cookies or whatever else they see, without even proving that they've finished their "healthy" lunch. As far as I'm concerned, The Boy will be allowed to choose his own food when I no longer have to pay his health insurance, and when he can buy it himself. Until then, it's my money, my kid, my choice, and I take the responsibility seriously. I care about what he eats, and it would be a lot easier to teach him healthy habits if I had the school behind me.
Okay, I'm done. But I am asking anyone who reads this to speak up, too. We can do better for our kids, and we should. All it takes is commitment.
www.jamiesfoodrevolution.com/usda
I'm Back!
To contact us Click HERE
Ok....so sorry. I know it's been forever since I posted anything. (Since July, as a fatter of mact, but who's counting?) I have absolutely no excuse, so I won't even bother. My dearest friend told me recently that I should get back to it, and she was right. So.....hi.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
Owl's Eyes
To contact us Click HERE
1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings
Directions:
Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
Place them in refrigerator to speed the set up process.
1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings
Directions:
Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
Place them in refrigerator to speed the set up process.
Christ Centered Christmas - Fellowship Fridays
To contact us Click HERE
I love this time of year. I love seeing the joy on everyone's face, I love the excitement in the children's eyes... I love singing the Christmas songs, hearing the Christmas music throughout the house... I love just about everything about Christmas! "Glory to God in the highest, and on earth peace, good will toward men." Luke 2:14)
I believe it's important to keep our thoughts centered on Christ at Christmas, it's so easy to get caught up in the flurry of shopping, the hustle and bustle that surrounds this day, but we need to stay focused on the CHRIST in Christmas! What are some ways that you keep Christ the center of your Christmas? "For unto you is born this day in the city of David a Saviour, which is Christ the Lord." (Luke 2:11)
I've listed a few ways to share the JOY of Christmas with those around us. Please feel free to add to this list. Also, please add ways that you share Christ during Christmas in your country!
Find a family in need, take gifts of food, clothing or other needed items. Visit your neighbors, share Christmas goodies, etc... with them. Visit a Hospital to spread some Christmas Cheer!Invite people over, many are alone and missing family this time of year. GIVE! Do what you can to help those in need.
"Every man shall give as he is able, according to the blessing of the Lord the God which he hath given thee." (Deuteronomy 17:5)
"And she shall bring forth a son, and thou shalt call his name JESUS: for he shall save his people from their sins." (Matthew 1:21)
Christmas
'Tis the Season! It's Christmas, the Most Wonderful time of the Year! How do YOU celebrate Christmas? "...and they shall call his name Emmanuel, which being interpreted is, God with us." (Matthew 1:23)I love this time of year. I love seeing the joy on everyone's face, I love the excitement in the children's eyes... I love singing the Christmas songs, hearing the Christmas music throughout the house... I love just about everything about Christmas! "Glory to God in the highest, and on earth peace, good will toward men." Luke 2:14)
I believe it's important to keep our thoughts centered on Christ at Christmas, it's so easy to get caught up in the flurry of shopping, the hustle and bustle that surrounds this day, but we need to stay focused on the CHRIST in Christmas! What are some ways that you keep Christ the center of your Christmas? "For unto you is born this day in the city of David a Saviour, which is Christ the Lord." (Luke 2:11)
I've listed a few ways to share the JOY of Christmas with those around us. Please feel free to add to this list. Also, please add ways that you share Christ during Christmas in your country!
Find a family in need, take gifts of food, clothing or other needed items. Visit your neighbors, share Christmas goodies, etc... with them. Visit a Hospital to spread some Christmas Cheer!Invite people over, many are alone and missing family this time of year. GIVE! Do what you can to help those in need.
"Every man shall give as he is able, according to the blessing of the Lord the God which he hath given thee." (Deuteronomy 17:5)
"And she shall bring forth a son, and thou shalt call his name JESUS: for he shall save his people from their sins." (Matthew 1:21)
12 Aralık 2012 Çarşamba
I'm still here!!
To contact us Click HERE
Hello! I have not disappeared off the face of the earth :) I've received quite a few messages and comments lately wondering if I'm going to continue the blog. I am!!! I've been taking a little break since my last post in mid-January. I was finishing our first year of homeschool and gearing up for my last season teaching survival swim lessons in Pensacola. This swim season was even busier then last year and then in June we had a new baby girl :)
I took 3 weeks off then taught 3 more weeks of lessons before we left Pensacola to move to Japan! We're taking a circuitous route to Japan via Rhode Island and England because Matt has a class he has to take and then we're taking an extended vacation. It's always an adventure in this house!! I hope to be settled in Japan and blogging again by the end of October. In the meantime I'm going to be enjoying having nothing to do all day but hang out with my three favorite little people. Look for me in October!
P.S. Aren't these pics of my kids awesome?!?! I know I'm a little biased of course :) But if you live in Pensacola and want awesome pics of your kids/family/dog/business/wedding/etc like these ones, contact my awesome friend, Elishia, with EBouley Photography at 850-686-5580 or EBouleyPhotos@gmail.com. You won't be disappointed!
|
| Liadan Allison Laura, 1 week old |
P.S. Aren't these pics of my kids awesome?!?! I know I'm a little biased of course :) But if you live in Pensacola and want awesome pics of your kids/family/dog/business/wedding/etc like these ones, contact my awesome friend, Elishia, with EBouley Photography at 850-686-5580 or EBouleyPhotos@gmail.com. You won't be disappointed!
Owl's Eyes
To contact us Click HERE
1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings
Directions:
Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
Place them in refrigerator to speed the set up process.
1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings
Directions:
Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
Place them in refrigerator to speed the set up process.
You're Going To Eat That???
To contact us Click HERE
I got another e-mail from Jamie Oliver today. No, we're not personal friends, I just joined his cause after watching Jamie Oliver's Food Revolution last year. For those of you who don't know what it is, Chef Jamie Oliver is trying to get people to eat better, less processed and junk foods, and to take control of the obesity epidemic in this country. On the show, he focused on Huntington, West Virginia, the unhealthiest city in America. He should have asked someone from Ohio. You can't save West Virginians from themselves....we've tried.
All kidding aside, his latest effort is to get the USDA to overhaul the school lunch program. It's something that desperately needs to happen. With the crap they're feeding our kids in school, it's no wonder they're either hyperactive or comatose.
When I overhauled my own kitchen, there were some protests from the kids. "Whaddya mean we can't eat ramen noodles? Where's the margarine? Macaroni and cheese is supposed to be orange." Things along those lines. But I kept after it, and eventually, won over at least one kid. The Girl now recognizes that she doesn't feel well when she eats junk, and that she's actually lucky to have a mom who insists on balanced, scratch-made meals every night.
The Boy, however, is a different story. He doesn't have a weight problem, yet, but he is the biggest junkie I've ever seen. The Man and I have considered taking the sugar bowl to bed with us at night, because it seems as if we have to fill it up every morning in order to sweeten our coffee. (The Man's coffee, not mine. Coffee should be black. Period. But that's another rant for another day.) And it's not just sugar. The day I made the egg rolls and raita, we had a particularly heated argument. He doesn't like cucumbers, so I told him to pick out another vegetable to eat. He picked up another egg roll. I can't get him to understand, or care, that he needs balance in his diet, and that Pepsi is not a food group.
The biggest part of my battle with him is when he's not at home. He used to stop at my mother-in-law's house every day on his way home from school for cookies and Pepsi. Cookies, maybe, for a snack, would be okay. But they're not even homemade. I kept telling him if he could pronounce every ingredient on the label he could have them. Heck, I can't even do that. But Pepsi? Pop has been the downfall of nutrition in this country. I heard somewhere that there are twelve teaspoons of sugar in a can of pop. Twelve. I can make a dessert for ten people using less than that.
The school is the worst. I know what their budget constraints are, I really do. But maybe, just maybe, instead of letting the US Army spend 7 million dollars a year sponsoring NASCAR, we should, you know, give our kids an orange once in a while. Can't we give them a meal made from fresh ingredients? In addition, the kids at our local school are allowed to spend their lunch money on anything they want, and the offerings aren't healthy. They can buy extra cookies or whatever else they see, without even proving that they've finished their "healthy" lunch. As far as I'm concerned, The Boy will be allowed to choose his own food when I no longer have to pay his health insurance, and when he can buy it himself. Until then, it's my money, my kid, my choice, and I take the responsibility seriously. I care about what he eats, and it would be a lot easier to teach him healthy habits if I had the school behind me.
Okay, I'm done. But I am asking anyone who reads this to speak up, too. We can do better for our kids, and we should. All it takes is commitment.
www.jamiesfoodrevolution.com/usda
All kidding aside, his latest effort is to get the USDA to overhaul the school lunch program. It's something that desperately needs to happen. With the crap they're feeding our kids in school, it's no wonder they're either hyperactive or comatose.
When I overhauled my own kitchen, there were some protests from the kids. "Whaddya mean we can't eat ramen noodles? Where's the margarine? Macaroni and cheese is supposed to be orange." Things along those lines. But I kept after it, and eventually, won over at least one kid. The Girl now recognizes that she doesn't feel well when she eats junk, and that she's actually lucky to have a mom who insists on balanced, scratch-made meals every night.
The Boy, however, is a different story. He doesn't have a weight problem, yet, but he is the biggest junkie I've ever seen. The Man and I have considered taking the sugar bowl to bed with us at night, because it seems as if we have to fill it up every morning in order to sweeten our coffee. (The Man's coffee, not mine. Coffee should be black. Period. But that's another rant for another day.) And it's not just sugar. The day I made the egg rolls and raita, we had a particularly heated argument. He doesn't like cucumbers, so I told him to pick out another vegetable to eat. He picked up another egg roll. I can't get him to understand, or care, that he needs balance in his diet, and that Pepsi is not a food group.
The biggest part of my battle with him is when he's not at home. He used to stop at my mother-in-law's house every day on his way home from school for cookies and Pepsi. Cookies, maybe, for a snack, would be okay. But they're not even homemade. I kept telling him if he could pronounce every ingredient on the label he could have them. Heck, I can't even do that. But Pepsi? Pop has been the downfall of nutrition in this country. I heard somewhere that there are twelve teaspoons of sugar in a can of pop. Twelve. I can make a dessert for ten people using less than that.
The school is the worst. I know what their budget constraints are, I really do. But maybe, just maybe, instead of letting the US Army spend 7 million dollars a year sponsoring NASCAR, we should, you know, give our kids an orange once in a while. Can't we give them a meal made from fresh ingredients? In addition, the kids at our local school are allowed to spend their lunch money on anything they want, and the offerings aren't healthy. They can buy extra cookies or whatever else they see, without even proving that they've finished their "healthy" lunch. As far as I'm concerned, The Boy will be allowed to choose his own food when I no longer have to pay his health insurance, and when he can buy it himself. Until then, it's my money, my kid, my choice, and I take the responsibility seriously. I care about what he eats, and it would be a lot easier to teach him healthy habits if I had the school behind me.
Okay, I'm done. But I am asking anyone who reads this to speak up, too. We can do better for our kids, and we should. All it takes is commitment.
www.jamiesfoodrevolution.com/usda
I'm Back!
To contact us Click HERE
Ok....so sorry. I know it's been forever since I posted anything. (Since July, as a fatter of mact, but who's counting?) I have absolutely no excuse, so I won't even bother. My dearest friend told me recently that I should get back to it, and she was right. So.....hi.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
11 Aralık 2012 Salı
I'm Back!
To contact us Click HERE
Ok....so sorry. I know it's been forever since I posted anything. (Since July, as a fatter of mact, but who's counting?) I have absolutely no excuse, so I won't even bother. My dearest friend told me recently that I should get back to it, and she was right. So.....hi.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
Owl's Eyes
To contact us Click HERE
1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings
Directions:
Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
Place them in refrigerator to speed the set up process.
1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings
Directions:
Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
Place them in refrigerator to speed the set up process.
Scalloped Potatoes and Cheese
To contact us Click HERE
You Will Need:
* 6 potatoes, sliced
* 1 onion, chopped
* 2 tsp. salt
* pepper
* 3 tblsp. butter
* 2 tblsp. flour
* 2 cups hot milk
* 1 cup grated cheese
How To Make It:
Melt butter in double boiler or sauce pan. Add flour, seasoning and stir smooth. Slowly add the hot milk stirring constantly. When it thickens melt the grated cheese in the sauce. Into a buttered baking dish or casserole put layers of the sliced potatoes, onions and cheese sauce, repeating until all ingredients are used. Bake in a moderate oven (350-f) for 1 hour.
You Will Need:
* 6 potatoes, sliced
* 1 onion, chopped
* 2 tsp. salt
* pepper
* 3 tblsp. butter
* 2 tblsp. flour
* 2 cups hot milk
* 1 cup grated cheese
How To Make It:
Melt butter in double boiler or sauce pan. Add flour, seasoning and stir smooth. Slowly add the hot milk stirring constantly. When it thickens melt the grated cheese in the sauce. Into a buttered baking dish or casserole put layers of the sliced potatoes, onions and cheese sauce, repeating until all ingredients are used. Bake in a moderate oven (350-f) for 1 hour.
{Second Annual} Christmas Blog Hop!
To contact us Click HERE
It's that time again!Last year we had a great response for our Christmas Blog Hop,and I'm excited to do it again. Not sure what to do?
It's quite simple, just link up any or all of your Christmas posts here. Show us your Christmas decorations, your tree, your traditions, family photos, holiday baking, anything Christmas related!
To encourage you to link up your posts, I'm hosting a giveaway! For every (blog post link-up) you will get one entry to win a $25 Amazon Gift Card!! So if you link up one post, you will get one entry, if you link up three posts, you get three entries! So, get started! Also, please share the button so others know where to find us so they can join in the fun.
It's that time again!Last year we had a great response for our Christmas Blog Hop,and I'm excited to do it again. Not sure what to do? It's quite simple, just link up any or all of your Christmas posts here. Show us your Christmas decorations, your tree, your traditions, family photos, holiday baking, anything Christmas related!
To encourage you to link up your posts, I'm hosting a giveaway! For every (blog post link-up) you will get one entry to win a $25 Amazon Gift Card!! So if you link up one post, you will get one entry, if you link up three posts, you get three entries! So, get started! Also, please share the button so others know where to find us so they can join in the fun.
Christmas Fun: Buckeyes
To contact us Click HERE
Today's treat is another quickie, but, oh, so delicious!
I don't know if these are popular in all parts of the US, but growing up in Michigan, it was certainly not a party without them!
I would advise you to double the batch, because they will go fast!!!
Buckeyes
1 c. creamy peanut butter
1/2 c. butter, softened
2 c. confectioners'/icing sugar
2 c. chocolate bark or chocolate chips
Line baking sheets with waxed paper, set aside.
In a large bowl, beat peanut butter, butter, and sugar until well combined.
Roll into 1-inch balls and place on baking sheets.
If mixture is sticky, wet hands with cold water and continue rolling.
Place baking sheets in freezer for 30 minutes or until balls are firm.
Melt chocolate in microwave or on stove top.
Pierce balls with a toothpick and dip into chocolate 3/4 of the way deep, wiping excess chocolate
on rim of bowl.
Place on waxed paper; repeat with remaining balls.
Return undipped buckeyes to freezer for 10 minutes if they get too soft.
Chill in refrigerator for 45 minutes, until set.
Try not to eat them all in one sitting!!!
Today's treat is another quickie, but, oh, so delicious!
I don't know if these are popular in all parts of the US, but growing up in Michigan, it was certainly not a party without them!
I would advise you to double the batch, because they will go fast!!!
Buckeyes
1 c. creamy peanut butter
1/2 c. butter, softened
2 c. confectioners'/icing sugar
2 c. chocolate bark or chocolate chips
Line baking sheets with waxed paper, set aside.
In a large bowl, beat peanut butter, butter, and sugar until well combined.
Roll into 1-inch balls and place on baking sheets.
If mixture is sticky, wet hands with cold water and continue rolling.
Place baking sheets in freezer for 30 minutes or until balls are firm.
Melt chocolate in microwave or on stove top.
Pierce balls with a toothpick and dip into chocolate 3/4 of the way deep, wiping excess chocolate
on rim of bowl.
Place on waxed paper; repeat with remaining balls.
Return undipped buckeyes to freezer for 10 minutes if they get too soft.
Chill in refrigerator for 45 minutes, until set.
Try not to eat them all in one sitting!!!
8 Aralık 2012 Cumartesi
Missionary Monday ~ It's Autumn Time!
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This Week's Theme - It's Autumn Time! What does this season look like for you where you live?I live in Australia, and currently it's the beginning of the wet season.This beautiful tree greets me when I'm out and about.You'd think it's yellow leaves, but it's not! Those are little yellow flowers!
Next Week's Theme - Your Fall Decorations!Do you decorate for fall? Share your photos!(Keep in mind we'll soon have our Christmas Blog Hop!)
This Week's Theme - It's Autumn Time! What does this season look like for you where you live?I live in Australia, and currently it's the beginning of the wet season.This beautiful tree greets me when I'm out and about.You'd think it's yellow leaves, but it's not! Those are little yellow flowers! Next Week's Theme - Your Fall Decorations!Do you decorate for fall? Share your photos!(Keep in mind we'll soon have our Christmas Blog Hop!)
I'm still here!!
To contact us Click HERE
Hello! I have not disappeared off the face of the earth :) I've received quite a few messages and comments lately wondering if I'm going to continue the blog. I am!!! I've been taking a little break since my last post in mid-January. I was finishing our first year of homeschool and gearing up for my last season teaching survival swim lessons in Pensacola. This swim season was even busier then last year and then in June we had a new baby girl :)
I took 3 weeks off then taught 3 more weeks of lessons before we left Pensacola to move to Japan! We're taking a circuitous route to Japan via Rhode Island and England because Matt has a class he has to take and then we're taking an extended vacation. It's always an adventure in this house!! I hope to be settled in Japan and blogging again by the end of October. In the meantime I'm going to be enjoying having nothing to do all day but hang out with my three favorite little people. Look for me in October!
P.S. Aren't these pics of my kids awesome?!?! I know I'm a little biased of course :) But if you live in Pensacola and want awesome pics of your kids/family/dog/business/wedding/etc like these ones, contact my awesome friend, Elishia, with EBouley Photography at 850-686-5580 or EBouleyPhotos@gmail.com. You won't be disappointed!
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| Liadan Allison Laura, 1 week old |
P.S. Aren't these pics of my kids awesome?!?! I know I'm a little biased of course :) But if you live in Pensacola and want awesome pics of your kids/family/dog/business/wedding/etc like these ones, contact my awesome friend, Elishia, with EBouley Photography at 850-686-5580 or EBouleyPhotos@gmail.com. You won't be disappointed!
Clean Eating Healthy Homemade Creamy Tomato Soup
To contact us Click HERE
Makes 6 Servings, about 1 cup each
You know when you find something that is totally awesome but so simple and it rocks your world? (Like the first time I made yogurt in the crockpot!) Well this is one of those things! This is hands down the best tomato soup I've ever had IN MY LIFE. Which is not surprising since I got it from my amazing friend, Crystal. (Hi, Crystal!) She is one of the best cooks I know and I swear if she cooked me a rubber ducky I'd eat it and it would be delicious :) Crystal is one of those cooks that just throws things together and never measures anything... ANYTHING. As you know I'm one of those cooks that measures everything. But no matter whether you are a measurer or a dumper, I promise you this will come out good.
The original recipe called for 2 cups of milk but, here in Japan, milk is expensive and tofu is cheaper than dirt. So I used some silken tofu in place of some of the milk which actually bumped up the protein level a bit and made the soup even creamier. The boys and Matt oohed and ahhed over this and licked their bowls clean. After eating it, Matt said, "Okay, I ate it. So what's in it?" I repeatedly told him there was nothing hidden in it. Then a few minutes later I said, "Well there's tofu in it," and he said, "Oh, that doesn't count." We are now "those people" where tofu in our soup is normal. I'm okay with that. Best. Soup. EVER.
Ingredients:
TWO: Add in the tomatoes, basil, bay leaf, and sucanat. Bring to a boil then reduce heat and simmer, uncovered, for 45 minutes.
(At this point, Crystal removed it from the heat, blended it, strained it, and froze it in a freezer bag. On the day of serving she will defrost it and heat it in a stockpot with 2 cups milk/milk-tofu mixture and 1 tsp baking soda. I tried to blend it and strain it but it made a HUGE mess so I just removed the bay leaf and pureed it.)
THREE: Blend silken tofu until it is liquid and mix in enough milk to equal 2 cups. Stir the tofu-milk mixture into the tomato mixture and add 1 tsp baking soda. Mix well and heat through. (The baking soda seems weird but makes such a difference! It creates this light, fluffy texture and it's almost like tomato soup mousse.)
Freeze leftovers in 1 cup portions using the medium/large portions method to feed your freezer stash. Reheat in the microwave or on the stovetop.
Nutrition Info:
Per 1 cup serving - 124 Calories (21 Calories from Fat), 2.3g Total Fat, 0mg Cholesterol, 478mg Sodium, 8g Total Carbs, 0.5g Dietary Fiber, 6g Sugars, 4.5g Protein, 12% DV VitA, 9% DV VitC, 6% DV Calcium, 6% DV Iron
:)
You know when you find something that is totally awesome but so simple and it rocks your world? (Like the first time I made yogurt in the crockpot!) Well this is one of those things! This is hands down the best tomato soup I've ever had IN MY LIFE. Which is not surprising since I got it from my amazing friend, Crystal. (Hi, Crystal!) She is one of the best cooks I know and I swear if she cooked me a rubber ducky I'd eat it and it would be delicious :) Crystal is one of those cooks that just throws things together and never measures anything... ANYTHING. As you know I'm one of those cooks that measures everything. But no matter whether you are a measurer or a dumper, I promise you this will come out good.
The original recipe called for 2 cups of milk but, here in Japan, milk is expensive and tofu is cheaper than dirt. So I used some silken tofu in place of some of the milk which actually bumped up the protein level a bit and made the soup even creamier. The boys and Matt oohed and ahhed over this and licked their bowls clean. After eating it, Matt said, "Okay, I ate it. So what's in it?" I repeatedly told him there was nothing hidden in it. Then a few minutes later I said, "Well there's tofu in it," and he said, "Oh, that doesn't count." We are now "those people" where tofu in our soup is normal. I'm okay with that. Best. Soup. EVER.
 |
| Few things are better than grilled cheese and tomato soup :) |
- 1 tsp olive oil
- 2 stalks of celery, chopped
- 1 onion, chopped
- 1/4 tsp pepper
- 1/2 tsp salt
- 2 28oz cans no salt added tomatoes, undrained (diced, crushed, whatever you have)
- 4 leaves fresh basil
- 1 bay leaf
- 2 Tbsp sucanat/honey (can use sugar/brown sugar but it won't be "clean")
- 12oz silken tofu pureed plus milk to equal 2 cups total (about 1/4 cup milk)
- 1 tsp baking soda
TWO: Add in the tomatoes, basil, bay leaf, and sucanat. Bring to a boil then reduce heat and simmer, uncovered, for 45 minutes.
(At this point, Crystal removed it from the heat, blended it, strained it, and froze it in a freezer bag. On the day of serving she will defrost it and heat it in a stockpot with 2 cups milk/milk-tofu mixture and 1 tsp baking soda. I tried to blend it and strain it but it made a HUGE mess so I just removed the bay leaf and pureed it.)
THREE: Blend silken tofu until it is liquid and mix in enough milk to equal 2 cups. Stir the tofu-milk mixture into the tomato mixture and add 1 tsp baking soda. Mix well and heat through. (The baking soda seems weird but makes such a difference! It creates this light, fluffy texture and it's almost like tomato soup mousse.)
Freeze leftovers in 1 cup portions using the medium/large portions method to feed your freezer stash. Reheat in the microwave or on the stovetop.
Nutrition Info:
Per 1 cup serving - 124 Calories (21 Calories from Fat), 2.3g Total Fat, 0mg Cholesterol, 478mg Sodium, 8g Total Carbs, 0.5g Dietary Fiber, 6g Sugars, 4.5g Protein, 12% DV VitA, 9% DV VitC, 6% DV Calcium, 6% DV Iron
 |
| Saute onions and celery with salt and pepper |
 |
| Add in tomatoes, basil, bay leaf, and sucanat. While I was cooking: Theron - "What are you making mommy?" Me - "Miss Crystal's Tomato Soup." Theron - "Oh. You gonna take a picture." Hahaha. |
 |
| Add in tofu-milk mixture and baking soda, stir well and heat through |
You're Going To Eat That???
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I got another e-mail from Jamie Oliver today. No, we're not personal friends, I just joined his cause after watching Jamie Oliver's Food Revolution last year. For those of you who don't know what it is, Chef Jamie Oliver is trying to get people to eat better, less processed and junk foods, and to take control of the obesity epidemic in this country. On the show, he focused on Huntington, West Virginia, the unhealthiest city in America. He should have asked someone from Ohio. You can't save West Virginians from themselves....we've tried.
All kidding aside, his latest effort is to get the USDA to overhaul the school lunch program. It's something that desperately needs to happen. With the crap they're feeding our kids in school, it's no wonder they're either hyperactive or comatose.
When I overhauled my own kitchen, there were some protests from the kids. "Whaddya mean we can't eat ramen noodles? Where's the margarine? Macaroni and cheese is supposed to be orange." Things along those lines. But I kept after it, and eventually, won over at least one kid. The Girl now recognizes that she doesn't feel well when she eats junk, and that she's actually lucky to have a mom who insists on balanced, scratch-made meals every night.
The Boy, however, is a different story. He doesn't have a weight problem, yet, but he is the biggest junkie I've ever seen. The Man and I have considered taking the sugar bowl to bed with us at night, because it seems as if we have to fill it up every morning in order to sweeten our coffee. (The Man's coffee, not mine. Coffee should be black. Period. But that's another rant for another day.) And it's not just sugar. The day I made the egg rolls and raita, we had a particularly heated argument. He doesn't like cucumbers, so I told him to pick out another vegetable to eat. He picked up another egg roll. I can't get him to understand, or care, that he needs balance in his diet, and that Pepsi is not a food group.
The biggest part of my battle with him is when he's not at home. He used to stop at my mother-in-law's house every day on his way home from school for cookies and Pepsi. Cookies, maybe, for a snack, would be okay. But they're not even homemade. I kept telling him if he could pronounce every ingredient on the label he could have them. Heck, I can't even do that. But Pepsi? Pop has been the downfall of nutrition in this country. I heard somewhere that there are twelve teaspoons of sugar in a can of pop. Twelve. I can make a dessert for ten people using less than that.
The school is the worst. I know what their budget constraints are, I really do. But maybe, just maybe, instead of letting the US Army spend 7 million dollars a year sponsoring NASCAR, we should, you know, give our kids an orange once in a while. Can't we give them a meal made from fresh ingredients? In addition, the kids at our local school are allowed to spend their lunch money on anything they want, and the offerings aren't healthy. They can buy extra cookies or whatever else they see, without even proving that they've finished their "healthy" lunch. As far as I'm concerned, The Boy will be allowed to choose his own food when I no longer have to pay his health insurance, and when he can buy it himself. Until then, it's my money, my kid, my choice, and I take the responsibility seriously. I care about what he eats, and it would be a lot easier to teach him healthy habits if I had the school behind me.
Okay, I'm done. But I am asking anyone who reads this to speak up, too. We can do better for our kids, and we should. All it takes is commitment.
www.jamiesfoodrevolution.com/usda
All kidding aside, his latest effort is to get the USDA to overhaul the school lunch program. It's something that desperately needs to happen. With the crap they're feeding our kids in school, it's no wonder they're either hyperactive or comatose.
When I overhauled my own kitchen, there were some protests from the kids. "Whaddya mean we can't eat ramen noodles? Where's the margarine? Macaroni and cheese is supposed to be orange." Things along those lines. But I kept after it, and eventually, won over at least one kid. The Girl now recognizes that she doesn't feel well when she eats junk, and that she's actually lucky to have a mom who insists on balanced, scratch-made meals every night.
The Boy, however, is a different story. He doesn't have a weight problem, yet, but he is the biggest junkie I've ever seen. The Man and I have considered taking the sugar bowl to bed with us at night, because it seems as if we have to fill it up every morning in order to sweeten our coffee. (The Man's coffee, not mine. Coffee should be black. Period. But that's another rant for another day.) And it's not just sugar. The day I made the egg rolls and raita, we had a particularly heated argument. He doesn't like cucumbers, so I told him to pick out another vegetable to eat. He picked up another egg roll. I can't get him to understand, or care, that he needs balance in his diet, and that Pepsi is not a food group.
The biggest part of my battle with him is when he's not at home. He used to stop at my mother-in-law's house every day on his way home from school for cookies and Pepsi. Cookies, maybe, for a snack, would be okay. But they're not even homemade. I kept telling him if he could pronounce every ingredient on the label he could have them. Heck, I can't even do that. But Pepsi? Pop has been the downfall of nutrition in this country. I heard somewhere that there are twelve teaspoons of sugar in a can of pop. Twelve. I can make a dessert for ten people using less than that.
The school is the worst. I know what their budget constraints are, I really do. But maybe, just maybe, instead of letting the US Army spend 7 million dollars a year sponsoring NASCAR, we should, you know, give our kids an orange once in a while. Can't we give them a meal made from fresh ingredients? In addition, the kids at our local school are allowed to spend their lunch money on anything they want, and the offerings aren't healthy. They can buy extra cookies or whatever else they see, without even proving that they've finished their "healthy" lunch. As far as I'm concerned, The Boy will be allowed to choose his own food when I no longer have to pay his health insurance, and when he can buy it himself. Until then, it's my money, my kid, my choice, and I take the responsibility seriously. I care about what he eats, and it would be a lot easier to teach him healthy habits if I had the school behind me.
Okay, I'm done. But I am asking anyone who reads this to speak up, too. We can do better for our kids, and we should. All it takes is commitment.
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Ok....so sorry. I know it's been forever since I posted anything. (Since July, as a fatter of mact, but who's counting?) I have absolutely no excuse, so I won't even bother. My dearest friend told me recently that I should get back to it, and she was right. So.....hi.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
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