Always Over Extending Myself

Sometimes old friends really do know you the best.  They're so good at picking out the patterns of your life.

Recently, I was discussing a new part time job (working a few hours on Saturday and Sunday as a ski instructor for teeny weeny ones) with a friend who has known me almost as long as I've known myself.  I told him about the plan for the new job and then pondered, "I hope I'm not overextending myself."

His response....  "Sweetheart, you're always overextending yourself."

And isn't that the truth.  I think I've always been like this.  I don't remember ever, ever being a person without several projects or plans on my plate.  I don't do well with idleness or being unproductive.  It's not that I don't like to relax - I do.  I just think it's more like that old joke...

How do Germans relax?  They work.

The thing is, as long as I have a plan, and I have time to prepare, the stress of having a full calendar and a to do list usually keeps me moving forward and engaged.  I don't like being so busy that I don't sleep, and I don't like having so much happening that it impacts on time I get to spend with my kids, but usually, being busy really fits me.

So, am I overextending myself?  Check back next week after I don't have the weekend to regroup from this even more than normally busy week and I'll let you know.  In the meantime, here's some of what's been keeping me flying.

Had a great Thanksgiving visit with my family including:  cookie baking and house decorating with my Grandma, Black Friday Shopping with my sister, kids and mom, a wonderful Thanksgiving feast with everyone at the farm, a date night with the Woodsman (lunch - Italian and a movie - Hunger Games), and buying a car (Forrester - replacing the Outback that died the week before).

Before Thanksgiving we all ran in the local Turkey Trot.  The Girl ran the 10K with her Daddy and came in second.  The boy and I completed a 5K (I wasn't even last like last year).  I also cooked a couple of incredible dishes using fall ingredients.  It's been lovely having the CSA, but the kids are already sick of winter squash.

Smoky Black Bean and Butternut Ragout

Arugula Salad with pickled beets, clementines and Asian Dressing.

Butternut Squash Shepherd's Pie Recipe

Prepare 3 c. of mashed winter squash.  Season with salt, pepper, butter and fresh parmesan cheese.  Set aside.

Saute 2 lbs. of sausage or ground beef or vegi burger or a combination.

Add 2 cans/jars of tomatoes, garlic, oregano and 1 t. soy sauce.  Simmer until the mixture reduces by about half.

Stir in green beans or peas, then place in individual ramekins or a 9x13 pan.  Top with squash mixture.  Top squash mixture with good sharp cheddar cheese.  Bake at 350 for 20-30 minutes until heated through and bubbly.

Finally, our favorite activities, and the ones that keep us the busiest have been the ones involving the kids.  In the past few weeks we've had a dance recital, Lego Club, Code Club (including a presentation to the School Board members), Orchestra concert, musical practice, confirmation class, acolyting, usher, special music at church, Sunday School, Youth Group, and a boy's trip to the Redskins game.  Of course, there's also the regular, normal, everyday activities of running a household and working full time.   Busy?  Yes.  Blessed?  You bet.

35 to the 24th

Yesterday I wrapped the out of town gifts that need to be mailed and got them into a box.  I got out the kid's Christmas and Hanukkah books and we officially kicked off the holiday season with a reading of Hershel and the Hanukkah Goblins.  Note:  we have no Jewish ties, but we think it's important to expose the kids to other religious traditions - Hanukkah is one way to talk about, and appreciate Judaism.

Today I addressed and wrote about a quarter of the Christmas cards, and the kids and I baked (and froze) two kinds of cookies.

This week I plan to:
1) Order the remaining few things I need online
2) mail out of town gift packages
3) wrap presents that belong at the farm -the kids will help with this- they'll decorate plain brown wrapping paper (saved from last year's packaging materials from items ordered online)
4) take said presents with me when we go there for Thanksgiving so they can sit in my mom's house instead of mine
5) Decorate the kitchen and the living room with the family on Wednesday afternoon.  This way the house will be clean and ready for Advent when we return.
6)  Buy the few things left on my list when I shop with my sister on Black Friday.  I'll also stock up on some clothes the kids need because the sale are good.
7)  Start wrapping family gifts and addressing more cards on Sunday.

So far I'm on track to just be able to enjoy the holiday with my family.  Today's cookie baking session was a perfect example.  By just doing two varieties there was no stress, and not too much clean up.  The kids and I had a great bonding time, and I didn't feel like I was chained to the oven for hours.

Here's what we made today:

Jan's Lemon Bars

Cut together and spread in greased jelly roll pan.
2 c. flour
1/2 c. powdered sugar
1 c. butter
Bake for 20 - 25 minutes at 350

Mix together:
4 eggs
2 c. sugar
1/4 c. lemon juice
1/4 c. flour
1/2 t. baking powder
Spread over the top of the baked crust and bake for 20 - 25 min. at 350
Sprinkle with powdered sugar.  Cut when lukewarm.

Mrs. B's Monster Cookies

So called because of the monster amount they make.
(We cut this in half - 200 cookies just seemed CRAZY!)

Cream together:
1/4 c. vanilla
1 doz. eggs
1 1b. margarine
2 lbs. brown sugar
4 cups white sugar
Then add 3 lbs. peanut butter

Mix in 18 cups oatmeal
8 t. baking soda
1 lb. M&Ms
1 lb. chocolate chips
1 lb. walnuts
2 c. raisins

Drop by tablespoons on greased baking sheets.  Bake at 350 for 10 - 12 minutes.  These are a softer cookie.  They're gluten free, and they make a lot. 

Organizing My Way to a Peaceful Holiday 1

The past few years I have been working really hard at being ready for Christmas early.  It's just no fun if you're rushing right up to the moments before Christmas.  I'm striving here to avoid nights with little sleep, and tense moments wondering if a gift will arrive on time.  In past years I waited to really get started thinking about Christmas until after Thanksgiving.  This year I'm starting early. I've really been inspired by Fly Lady.  I've downloaded her Holiday Control Journal and I'm doing my best to stay organized.

 I have almost all of the gifts bought and sorted into boxes for mailing, or bags for each recipient.  Starting on this weekend I plan to spend 20 minutes a day wrapping presents so it doesn't become an all nighter after the tree goes up. 

I've written out a list of the gifts I still need to get, and plan to have them purchased (or ordered) this weekend.  I am saving a little bit of money in my Christmas budget to do some shopping with my sister and mom on Black Friday.  However, this year, Black Friday will be much less about finding gifts, and much more about spending the day with those two wonderful women. 

We bake a lot of cookies around here.  The majority of them are destined for gifts, but I also like that during the busy holiday season knowing that dessert at least is done.  There have been previous years when we've done a marathon baking session, but usually by the time we're finished we're all exhausted and grouchy.  The kids and I are going to get a head start on our holiday baking on Sunday.  We plan to make three varieties of cookies each weekend, so we should be done by the second weekend in December. On Monday when we were driving to school we planned out the varieties we would make.  On Tuesday, I gathered all of the recipes and wrote my list and then  on Wednesday, when I did my regular grocery shopping I bought the ingredients we would need for all of our holiday baking.  This turned out to be a real bonus because there were great Thanksgiving sales. 

The only thing I haven't done is write a wish list out for myself.  I've had a hard time coming up with ideas for myself this year.  Everything I thought of was very utilitarian - as much as I want a new stock pot, I just don't want to recieve one under the tree. 

So, here are the things I've placed on my list.  What do you hope to see under the tree?

My Wish List

Into the Wild sound track by Eddie Vedder

Do you know about this book and movie?  So inspiring, yet so sad at the same time.  This is probably one of my favorite albums ever, but for some reason I've never owned a copy. 

Any music by the band Muse.  I'm particularly interested in their new album.

The Thy Hand Hath Provided Cookbook.  This blogger is one of my favorites.  She's a great friend and an inspiration.  I, just, cant, wait to have this book in my hands.  New cookbooks are one of my favorite kinds of presents.  I know that I'm going to use this one again and again until the cover falls off. 

Soap Making Supplies

This year I really, really am going to learn to make soap.  I have most of what I need, but I need to get a:
Digital Scale
8 cup pyrex measuring cup
Digital Thermometer
Lye
Oils:  Palm, Coconut, Sweet Almond, Lavender

Cheese Making Supplies

And... now that I'm getting local milk, I want to make cheese making (at least the soft cheeses) somthing that is just part of our daily lives.  We'll see...

Chevre Direct-set starter
Citric Acid
Liquid Rennet
Mesophilic Starter

I also want to do some more knitting this winter.  I plan to learn how to make hats.  I'm swimming in yarn, but I'm going to need some new needles.

How are your Christmas preperations coming?  Have you started yet?  Do you think I'm nuts for getting ready so soon?  What are you asking for?

Oh, if you're still looking for gifts for kids.  Check out the company Mindware.  I usually toss all catalogs for the kids directly into the recyling bin.  This is one catalog that I let them pour over.  Almost everything is reasonably priced, and there isn't a stupid item in the catalog.  It's all things that will help them learn and grow.  Soccer Boy has his eye on some solar cars that you build from a kit, and Reading Girl is hoping for some barret and bracelet making kits.

If all goes as planned by the time December is here I'll be ready to just do the fun parts of the holiday - bake, decorate and spend time with my wonderful family - can't wait!

This October Girl is Wearing Me Out

 

I will survive... I will survive...

"Oh, no, not I, I will survive

Oh, as long as I know how to love, I know I'll stay alive

I've got all my life to live, I've got all my love to give

And I'll survive, I will survive, hey, hey."  Gloria Gaynor
 

October has truly been frenetic.  Here's what's been going on... Archery class, Gymnastics, Soccer, Karate, Piano Lessons, our annual Fall Camp Out party, a visiting author and friend stayed with us, a weekend trip to the farm for our annual Applesauce and Wood cutting party, Lego Club, Halloween Parties and a fall camping trip to our favorite campground.  Just reading that list makes me tired. 

 

Two weeks into October I had this conversation with my youngest:

 

Me:  Phew... October is wearing me out.

 

Him:  Who's October?

 

Although I'm thankful that November is almost here, and grateful that we'll soon be down to only one after school activity, I also wouldn't have traded any of this madness.  Last week my eldest asked, as we were eating dinner in the car traveling between activities, "Will you be glad when we're gone?"  I quickly told her that too soon the house would be quiet and I'd have as much time as I wanted to myself - and I would miss her terribly. 

 

 

I wouldn't have dropped anything from this crazy busy month. Not one.  The kid's activities are self-selected, and they're passionate about them.  Plus, I get a real high off of watching them be successful and watching them grow.  It's also part of that "It takes a village to raise a child" mentality.  The coaches and mentors that the kids have outside of the home give them important ways to change and grow. 

 

I wouldn't have given up any of our fun family traditions either.  Spending time with friends and family helps me remember to count my blessings - and there are a lot of them.  My mom is fond of saying that we're busy building memories... she's right.

 

 

There were a few nights we managed to be home this month, the garden continued to produce, and the CSA bag kept coming.  Plus, I find cooking to be much cheaper than therapy, and infinitely more satisfying.  So, here are a few "keepers" for you to try. 

 

 

P.S.  In case you're curious... 2 more soccer games, 1 more practice, 2 more gymnastics classes, archery is done, and the Kempo school is closing down until after Christmas.   All... most.... there....

 

 

 

Roasted Root Vegetables, Swiss Chard and Feta Quiche, Honey Cinnamon Acorn Squash

Roasted Root Vegetables 

Use a mix of sweet and less sweet.  This batch has beets, turnips, sweet potatoes, white sweet potatoes, potatoes, and parsnips.  I don't normally use that many root vegis, but they were the ones that needed to be used. 

 

Cut them in equal sizes.  Toss with 2 T olive oil and a seasoning of your choice.  These have salt, pepper, tarragon, rosemary and garlic.  Really any combo of flavors is good.  Use what your family likes.

 

Roast at 425 for about 15-20 min.  Check and stir at 10 min.  They may be done sooner than 15, or may take longer than 20.  It really depends on the vegis you use.

 

 

Swiss Chard and Feta Pie

This recipe was given to me by my friend Jane when Soccer Boy was born.  She makes it with a crust, I usually omit the crust.  They both work out great!  This freezes well and is a wonderful meal to give someone.  Head on over to her blog to pick up the recipe.

 

 

Honey Roasted Acorn Squash

Turn your oven on to 350.  Cut your squash in half and scoop out the seeds.  Place cut side down in a 9x13 pan with a little water in the bottom.  Bake for 30 min.  Turn the squash over.  Fill with a little butter, honey and cinnamon.  Bake for 30 more minutes, or until tender.  Put the whole thing right on the plate.  Everyone except for really young kids can scoop out their own.  Another family favorite is to fill the cavity with some maple syrup - the real stuff folks!



Greek Salad and Eggplant Scallopini Marsala

 

 

Greek Salad 

Reading Girl invented this one...  Build your salad in this order.  Greens, cukes, tomato, feta, kalamata olives.  Toss with a garlic and herb vinaigrette (fresh garlic, olive oil, lemon juice, salt, pepper and some herbs of your choice).

 

 

Eggplant Scallopini Marsala (Adapted from the Moosewood Cookbook)

Put a few tablespoons of olive oil in your skillet and then add the following:

1/2 c. chopped onion

1 lg. eggplant - chopped

2 green peppers - chopped

1 c. of rehydrated shitake mushrooms and their liquid

1 bay leaf

2 t. salt

Saute about 10-15 min. until eggplant is tender.

Add

1 c. Marsala wine

4 ripe tomatoes - chopped

a few grinds of black pepper

10 cloves of fresh chopped garlic

Simmer 15 more minutes.

 

While the sauce is simmering cook some pasta.  Then ladle the sauce over top and grate on some fresh Parmesan.

Winter Squash Green Curry (Adapted from Vegetarian Suppers)

I've been looking at this recipe for at least two years.  Finally, this year, the warm fall allowed me to have eggplant, basil and winter squash at the same time.  Eureka!

 

The Curry Paste

Stick all of this in the small bowl of a food processor:  4 cloves garlic, 1 T fresh ginger, 3 hot peppers, a handful of chives or onion, a handful of cilantro, a big handful of basil, a handful of lemon balm, a handful of sorrel, 1/2 t. pepper, 1 t. cumin, 2 t. coriander, 1 t. salt, a T of lemon juice.  Buzz this until it's smooth.



The artist's daughter in me loves these contrasting colors.   Too bad they don't last when they're cooked.

The Vegis

Cut all of the following up and then saute in your skillet with a little bit of olive oil.  2 small eggplant, 1 c. rehydrated shitake mushrooms, 1 butternut squash.

 

After about 10 minutes add a can of coconut milk, cover and cook until soft.  Then add the curry paste.  I pulled out a kid portion first for Reading Girl (she's not fond of spicy and I was using pepper so spicy they make your eyes water when you cut into them!)  Serve over brown rice.



Curry and Beets

 

Blue Cheese Beet Salad

Cook beets, slip skins and chop.  Toss with fresh garlic, olive oil, lemon juice, honey, salt and pepper.  Place on a bed of arugula, top with pecans and blue cheese - I could eat this one every day!

Squash and Apple Bake (adapted from Simply in Season)

When we got to the farm a few weeks ago, this was what greeted us.  It's one of my mom's favorite recipes - and I gave it to her.  It shows up on our tables for Thanksgiving, Christmas and winter birthday parties.  If you're looking for a new side dish to take along this holiday season this would be a great choice.

Butter and 9x13 pan.  Peel and slice one large butternut squash and put it in the pan.  Slice 3 or so apples over the top.

In a small bowl mix up 1/4 c. brown sugar, 3 T. melted butter, 1 T flour , 1 t. salt and 1/4 t. mace.  Sprinkle over the apples.  Cover and bake at 350 for about 45 min. or until the squash is tender.   Really, does it get any easier than this?

 

Mom also made a blueberry rhubarb pie.  I purposefully didn't get the recipe for this one.  Why make one myself when the Laundry Fairy will share?  If you, want the recipe leave me a comment - I'll sacrifice and post it.  I will tell you that it was absolutely delicious.  It had just the right mix of sweet and tart.  Hmmm.... I think my cooking gene was inherited.

"Pie knows no off season. As long as there is an urge to give love, to touch another heart, there will be pie." 
A quote from the Pie Princess at school.  She has a killer apple pie.  Maybe I can get her to do a guest post about pie?  Yum....  It's soul healing isn't it.

A Strange Mixture

One Sunday night I realized that I had to use up a few odds and ends of vegetables, but I really didn't want to make a soup.  We wound up eating breaded, friend okra; Parmesan kale chips, and a stir fry of white sweet potatoes, cabbage and scarlet runner shelly beans (it tasted OK, but looked terrible - no picture folks!)

Fried okra

Cut into bite size pieces.  Toss with milk, then toss in cornmeal seasoned with salt and pepper.  Fry till golden.  Sprinkle with salt.  Fight your children to get any for yourself.

Parmesan Kale Chips

Tear Kale into medium sized pieces.  Toss with olive oil, salt, pepper and Parmesan cheese.  Spread on a baking tray and bake at 375 for 5-10 min.  Don't over do it.  Fight your children to get any for yourself.

 

 

Roasted Vegi "Lasagna" (Gluten free - uses potatoes!) and Chewy and Tender Bread Sticks

The Lasagna is wonderful.  I may never make another one again.  I changed very little so here's the link to Rachel Ray's website.  I omitted the mint and used my own canned tomatoes.  It was just about perfect.  

The bread stick recipe is from Mama Jo.  She got it from Clove Lane.  I didn't change anything. She's totally right - these are dangerously easy. I might start making them just because - I'm pretty sure they're going to be a part of a spaghetti sauce party if I ever get around to processing the tomatoes sitting in my freezer.

 Blogging has given us a virtual village. 100 years ago Jane, Jennifer Jo and Sarah might have lived around the corner.  Now, I get to be right in their kitchen - even though I only actually know one of those wonderful women. Blogging helps us feel less isolated.   I am not the only one out there.  Other women are managing to hold it together.  Their lives aren't perfect either, but they're fluttering along the best they can, and we can learn from each other. 

 

 

Cockeyed Cake (adapted from The I Hate to Cook Book by Peg Bracken)

Some people also call this Wacky Cake.  Whatever you call it, put it in your recipe file.  It's the best chocolate cake out there, and it's faster and easier than a box mix.  It's vegan and you only dirty the pan you're baking - no bowl.

 

This is my Dad's favorite cake. This is my Uncle Bruce's favorite cake.  It's the standard at almost all birthday parties in our family.   A few weeks ago author and storyteller Robin Moore  was at our house.  We decided to surprise him with an early birthday cake.  The kids decorated it - can you tell?

 

By the way, if you're on the east coast and you have a scout group, home school group, church group, or you teach or are a librarian head on over to Robin's site and consider booking him for your group.  He's an incredibly gifted storyteller that brings folk tales to life for children and adults.  I've been watching Robin since I was in elementary school and I never, never get tired of watching him perform. 

 

 He also has some great books - especially if you have kids who are interested in the outdoors and survival, or if you're looking to bring the Revolutionary War alive for your kids/students. They really devour his books.   His characters really become a part of you and transport you back in time.  He does an excellent job of helping the reader visualize the minute details of his character's daily lives.  They really devour his books.  You can books on his website, but you can also download his new book for Kindle from Amazon.

3.99  on Kindle

 

 

 Cake Directions:

If you have a sifter get it out and put it in the middle of a greased 9x9 pan.  If not, follow these directions using a bowl.  

 

Add 1 1/2 c. flour, 3 T coco powder, 1 t. b.s., 1 c. sugar and 1/2 t. salt to the sifter and sift it into the pan.

 

Smooth out the flour mixture in the pan, and then make three depressions with your spoon.  Add 5 T oil to one, 1 T vinegar to another and 1 t. vanilla to the third.  Pour a cup of cold water over the whole thing and stir it until mixed.

 

Bake at 350 for 30 min.  Cool, then cover with Peanut butter icing.  Mix a cup of PB with 1/2 c. of powdered sugar and 1 T milk.  Stir and add more milk or powdered sugar as needed.  

 

 

 

Any good ideas for me for November?  I have a slew of sweet potatoes, a bunch of cabbage and a lot of turnips.  I'd especially love turnip ideas.  I have a few, but there are a lot of turnips in our future. 

 

Happy Cooking Everyone!



 

Two Warming Soups for a Frenetic Month

I use this cook book more than any other.  If you don't have a copy and you eat with the seasons, you simply MUST have a copy.  Go here to order one now!

The month of October has been even busier than normal:  karate, gymnastics, archery class and soccer keep us on the go throughout the week.  This schedule combined with the colder weather and produce that still needs to be eaten means that the crock pot has been seeing a lot of action.   Now, if we can just make it to November...

All of these soups freeze well, so I often double, or even triple the recipes.

Hearty Broccoli Soup

Adapted from Simply in Season


Feel free to vary the vegetables.  I use what I have, and it always tastes good.

4 c. chopped potatoes
1 c. onion chopped
2 c. chopped carrots
1 c. celery chopped
4 c. chopped broccoli
4 c. water
4 bullion cubes
6 c. milk mixed with 2/3 c. flour before adding to crock pot
2 t. soy sauce
2 t. salt
1 t. pepper

2 c. shredded cheddar

Cook on low for 6-8 hrs.  Add cheese right before serving.

Autumn Harvest Soup

Adapted from Simply in Season

1 c. onion - chopped
4 cloves garlic - minced
1 c. each chopped - kale, cabbage, carrots, green pepper
1 t. salt
1T each fresh basil, oregano, parsley and sage
4 c. water
4 bullion cubes
1 pint canned tomatoes or 2 fresh  - chopped
1 1/2 soaked beans (kidney or other)
1 c. corn
3 T red wine
4 t. barley

Cook on low for 8-10 hours.  Add 1/2 c. whole wheat alphabet pasta during the last hour of cooking.

Peanut Butter Vegetable Soup

This recipe came from my friend Jane over at Thy Hand.  Jane swore that her kids loved this soup, and said I needed to try it.  I was skeptical about the peanut butter part, but once again - Jane was right.  Who knew that peanut butter and tomatoes make such a great pair? 

This one is fast and easy.  I prepped it and threw it in the crock pot this morning while I was waiting for the coffee to brew.  When I came in the door at 6:30 dinner was almost done.   Heaven!

2 lg. sweet potatoes peeled and chopped
2 lg. carrots peeled and chopped
1 huge bunch of chard, kale or collards - chopped
1 quart of canned tomatoes or 4 large - chopped
1/2 onion - chopped
4 cloves garlic - chopped
1 c. peanut butter
4 c. water
4 bullion cubes

Rounding Out The Meal

The night before, when I'm thawing and chopping ingredients for the soup, I also pull out a loaf of zucchini bread and a jar of applesauce.  When it's dinner time it's simple to just add those things to the table. 

A Few Crock Pot Tips

1) Prep while you're cleaning up the kitchen the night before.  Peel and chop everything and put it in plastic containers in the fridge.
2) Put anything that doesn't need refrigerated directly into the crock pot (salt, spices, etc.) the night before - that means less measuring.
3) Don't put your crock in the fridge - this can cause it to crack.
4) Don't put frozen items directly in the crock - this can cause it to crack.  If you're using something frozen thaw it out the night before.
5) Double check to make sure the crock is one before you head out in the morning.  Nothing  is worse than walking in the door thinking that dinner is ready, and it's still cold.


My crock pot is one of my favorite tools to give my family a healthy, local meal.  I felt very smug when I was pulling out of the parking lot after practice tonight.  I counted several cars where parents were handing their kids fast food bags.  Being organized and prepared in advance means that I have options that are good for my wallet, my waistline and the environment.  I feel warm right to my toes.

Cooking in My Sleep

The nights are finally getting colder.  I'm sitting upstairs wrapped in my favorite blanket listening to the woodsman move the stovepipe around downstairs as he finishes the fine tuning on our "new" wood stove (Farmer Dan welded new sides and installed new fire brick on our circa 1975 Fischer stove).  This is the kind of weather that makes it hard to get out of bed.  I find it easier to stick my nose out into the cold if I know that there is the promise of good coffee and hot food. 

Some people can eat the same foods every day.  The Woodsman is one of those people - I, however, am not.  This holds true for breakfast.  So, a few years ago I created a breakfast rotation of meals according to the day.  Monday:  cereal, Tuesday:  bread (usually zucchini), Wednesday: hot cereal (oatmeal, polenta, etc.), Thursday: eggs (generally Toad in the Hole or Breakfast Burritos) and Friday:  pancakes or waffles (usually made on Sunday and then pulled from the freezer). 

This rotation works very well, but the September issue of Family Circle brought Wednesday's hot cereal day to a new level of bliss and ease.  I've tried two of the following recipes, and plan to do the third next week.  So, if you're in a breakfast rut, or just like the idea of having breakfast ready for you when you stumble out of bed - these are for you.  Let your crock pot work for you while you sleep.  It took me approximately 5 min. to dump the ingredients into the crock pot and even less time to do the final touches in the morning.  I'm sold.

By the way... all photos are from Family Circle.  I'm not taking pictures before I've had a cup of coffee :)

Honey Blueberry Hot Cereal 
I didn't use the hot cereal mix.  Instead I added a half cup of brown rice, steel cut oats, quinoa, and bulgur.  I don't bother to toast the walnuts either - I'll take mine raw.

Apple Cinnamon Wheat Berries

I used bulgur because that's what was in the cupboard.  It wound up being really rich and creamy.

Oatmeal-Banana Maple Parfaits

Can't wait to try this one.  I'm going to use goat cheese instead of ricotta.  I doubt that I'll put it in a parfait dish though!

Happy Eating!

Food I (Almost) Never Buy - Part 3

 

I had hoped that today and tomorrow would be cool, rain all day, fallish kind of days.  I did all of my garden work on Friday (picked beans, hot peppers, corn, tomatoes and planted fall crops  - lettuce, turnips, rutabegas, kale, collards, mustard, arugula, cabbage, broccoli, brussel sprouts and cauliflower) since the weather forecast had indicated rain for the next five days. 

 

This morning I started tackling produce.  I made a huge crock pot of chili, a double batch of corny corn bread (corn bread with corn in it - good for using up corn that is past its prime), and two huge pans for the freezer of Soccer Boy's creatively named "Mommy's Recipe" - which is just chili with corn bread and cheese topping in a casserole dish.  

 

Today's canning adds 9 pints pickled hot peppers, 9 1/2 pints of beet relish (can't wait to try this, it has horseradish in it!), and 6 pints of pickled beets.

 

 

Tomorrow is the last free day before the business of fall truly sets in, so no matter how hot it is I have bread to bake.  Here's hoping for a cool one.

 

 

 

My standard bread recipe is from Deborah Madison's Vegetarian Cooking for Everyone. During the school year I typically make bread about every three weeks.  I make six loaves and a batch of hamburger buns at a time.  We rarely eat more than two loaves a week so this amount is about perfect. 

 

 

I am not going to try to give a bread making tutorial here.  There are many resources with videos and instructions.  People are frequently impressed/stunned/dumfounded? when they hear that I make almost all of our family's bread.   For some reason breadmaking is one of those things that seem to intimidate others. Bread making is not difficult or mysterious.  If you have any kind of skill in the kitchen you too can make your family's bread.  Here's how I do it. 

 

I do apologize.  Apparently, when I took these pictures, the day got away from me and I never did take a picture of a finished loaf.  I was probably too busy sitting with my feet up and enjoying it.

 

Some tips...

 

1)  I have a good mixer (Kitchen Aid) with a dough hook.   I don't knead anything by hand.  

 

2) I stick with one recipe.  Since I make it so frequently I almost have it memorized.

 

3)  I have a big freezer so there's plenty of space to put the extra loaves.

 

4)  I start early in the day on a day when I know I'll be around for the most part.

 

5)  I only use King Arthur flour.  I really think it makes a difference.

 

6)  I set up four mixing bowls (for the four batches) and add ingredients assembly line style to each as I go.

 

7) I measure all the wet ingredients into one mesuring cup. 

 

8)  I have a bread riser.  I don't know if you can even buy these any more.  It's a metal bowl with a domed, ventilated lid.  I bet Great Grandma had to bake bread more than once every three weeks!

 

8)  Practice makes perfect (or at least makes it go faster).

 

 

 

Whole Wheat Sandwich Bread adapted from Deborah Madison

 

The Sponge:  This allows the bread to have a wonderful light texture.  This whole wheat bread is not heavy and dense like other whole wheat breads I have tried.  If you haven't used a sponge before you just mix it slightly.  No kneading until later in the recipe.  You can find gluten flour at natural food and bulk food stores.  Stir the following together and then let it sit for an hour.  No need to cover.

 

2 1/4 c. warm water

1 T dry yeast

1/4 c. honey

1/3 c. wheat germ

1/3 c. flax meal

1/2 c. gluten flour

2 c. whole wheat flour

 

The Bread:  Add 1/3 c. veg. oil

2 1/2 t. salt

3 1/2 c. whole wheat flour (1/2 c. as a time until you have a nice dough). 

Let rise for an hour.

 

Punch down.  Move to pans.  Rise for the third time.  Bake 40 min. at 375.  Cover with foil the last 20 min.

 

 

Slice one piece for everyone in your family and enjoy with butter.  An added side benefit is that the house smells fantastic.  The other five loaves get cooled and then put into freezer bags or wrapped in freezer paper and then put in the freezer.

 

 

Usually when I start making bread in the morning the house is a mess and the laundry is crawling into the washer, but by the time I'm pulling loaves out of the oven, dinner is in the crock pot, the house is mostly decluttered and the laundry is mostly finished.  Heaven!

 

 

Adding salt to the sponge.

Finished dough waiting for second rise.

My great grandma's bread riser with dough that has finished its second rise. 

Punching down!

In the pans, waiting for the third rise.

Hot dog buns and hamburger buns

Almost done!

Breakfast Burritos (and a few other tid bits)

Start of Summer School

Today was the last day of school.  Yipee!  We had our first home (summer) school lessons tonight.  Soccer Boy and I learned how to tune his mandolin and play 5 notes.  We had our first poetry lesson ( I read Ronald Wallace's "You Can't Write a Poem about McDonalds" and Heart Mapping (Atwell).  The kids got really excited about listing all of the ideas that were in their hearts.  I told them that they didn't need to start writing until tomorrow, but Reading Girl couldn't wait, and already has drafts of two poems.  We also planned out our general summer school schedule together.  It's similar to last year:  read 20 min. and write 10 min. every day; workbook (math, grammar, reading comprehension - and for Reading Girl - cursive, science, social studies) and word study (for both vocab and spelling) three days a week, or when on car trips over an hour, and science experiments, instrument practice, karate practice and crafts at least three days per week when we're home.  Looking forward to teaching my favorite students!

Funnies

Reading Girl

My cousin (from PA) was visiting last weekend, and we were sharing some "Southerisms" with her.  One of them is that you can say almost anything you want about someone, and as long as you follow it up with "bless her heart" then it's not mean. 

 So - Reading Girl says to the Woodsman...

"Daddy, do we live in the South?"

"Yes"

"Soccer Boy stinks, bless his heart."

Soccer Boy

After watching The Three Stooges this afternoon..

While trying to decide which poem topic to start with...

"Eenie, Meenie, Larry, Curly and Moe"

Finally... a favorite year round breakfast. 

Great for school mornings or beach trips because it's portable.

Lay out flour (whole wheat works great) tortillas for the number of people you have.  Scramble the same number of eggs.  Divide eggs evenly in the center of each tortilla.  Add shredded cheese.  Add salsa or hot sauce.  Fold end up, fold side over, roll.  Eat!  Yum!

Thank you chicks - gorgeous eggs!

He wouldn't wait to let me get a shot of the finished burrito.  They're that good.

Eating "Out"

Some people use the excuse of "lack of time" to justify poor planning and the allure of convenience.  Want to save your family money, feed them healthy choices and maintain your commitment to protecting the planet by using local (or home grown) food, but still need to keep up with your family's crazy schedule?  Two words - Plan ahead! 

I work full time, and so does the Woodsman.  Both kids are in karate, one plays soccer and both have the usual amount of homework, chores and piano practice (I'm the piano teacher - so at least we don't have to drive anywhere for that lesson).  We also live 20 minutes outside of town.  Karate practice, which is 40 minutes from home,  runs two nights per week and starts at 6:00.  So, how do we manage to NOT eat out on those two nights?  Plan ahead!

Years ago, in the days before children, when The Woodsman and I were completing our Masters,we had the same kinds of frenetic days. I bought several plastic divided dinner containers, made two dinners on the nights we were home, and then packed up the extra ones for the nights we were gone.  In college we had access to a microwave in a friend's apartment.  We'd heat dinner up there before we headed to class.  Now I do the same routine only it's four dinner containers instead of two, and dinner is heated up in the teacher workroom and eaten in my classroom. 

http://www.amazon.com/MICROWAVE-DIVIDED-PLATES-WITH-VENTED/dp/B0033XTEEO/ref=sr_1_2?ie=UTF8&qid=1335402904&sr=8-2

I know this sounds crazy, but actually - because I Plan Ahead - it works pretty well.  I prep and pack Tuesday night's dinner while I'm making Monday night's at home.  The Woodsman washes the containers when we finally make it home on Tuesday.   Then Wednesday night I do the same for Thursday night's dinner. 

This week has been an especially long one - when we get to the end of tomorrow we'll have eaten away from home for three consecutive nights - Plan Ahead indeed!

Sample Menu from this week:

Monday:  Beans and Greens and Biscuits (both made fresh on Monday night), tomato preserves and applesauce (canned)
Tuesday (packed on Monday):  Vegan Black Eyed Pea Shepherd's Pie (made on a weekend this winter - pulled from freezer Sunday night and baked on Monday night), biscuits (from Monday), Nectarines (canned)
Wednesday (packed on Tuesday when we got home):  Bean and Cheese Burritoes (from freezer), Sweet Potato Casserole (made on Sunday for dinner), applesauce (canned)
Thursday (packed tonight when we got home):  Greek Pilaf, chopped cuke and tomato salad (from our CSA - they have a hydroponic green house) with goat cheese feta (dressing, vegis and cheese are ready in seperate containers and will be tossed together tomorrow before dinner), and Watermelon chunks (from freezer - put there when we had way too much to eat at the end of September)

Total spent - not much - Maybe $15.00?  A whole lot less than the $90- $150 we would have spent eating out for three dinners.
Total time spent - not much - most of this food was prepped before this week.  I almost always cook double (or triple) of what I need and freezed it.  Not any more time than it takes to order your food and have it delivered to your table.
Total health benefit - Can't configure that one for sure either, but my homemade meals came without a lot of added junk and were local, and full of fruits and vegis.  Who can say that about the burger joint meal they had tonight.

It can be done.  You can feed your family healthy, low cost food and still manage to get them where they need to be.  Using this plan you don't even add extra waste through the trash stream - you're reusing every night.

Oh, one other side benefit of this routine - we still sit down to the table together every night.  Just some days it's a different table.

Flying

Flylady is my new hero. It's all about being organized. Today I managed to do a deep cleaning of the bathrooms, while cooking dinner (Pumpkin Pasta from the freezer and roasted asparagus) and supervising homework. There was even time after dinner for a walk! You totally need to check her out - especially if you juggle kids, a house and all the joys that go with it and a full time job.

http://flylady.net/