2008-Aug-29 - Updates from the Homestead
Posted By Crystal Miller
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Yesterday was such a nice sunny day.. a day to enjoy our pond and the sunshine  . Today is promising to be the same. The nice weather is an appreciated change from the stint of cool wet weather we had; looks like we are back to summer weather for a few days. I am not really ready to head into fall quite yet. The cooler weather however did get me in the soup making mode. Yesterday I made veggie beef soup and it was yummy. I put a couple individual servings of it in the freezer for Tobin’s lunches while I am gone.
My oldest daughter, Carolyn, is due to have her baby in about one week. My friend Sarah and I will be flying out there as soon as she gives the word that things are looking serious. We don’t want to arrive too early but we don’t want to arrive to late either! Sarah and I delivered Carolyn’s first baby. That was a bit easier since at that time she was in California (I am in Washington) but this time she’s in Maryland so there are less flights out daily and the flight time is a lot longer… but if it is meant to be that I am there, all will work out as it should so I am leaving it the Lord’s hands and not stressing over it all.
While I am gone Emily and Leanne will be holding down the fort. I have meals lined up for them to cook, groceries in the house, and should have just about everything I need to do, done! It is a blessed feeling to know that my girls are able to handle the house, the kids and the meals and pack dad’s lunch while I am gone. I will try and update you when I leave and who knows, maybe while I am there if I am not too busy. 
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I started school this week with the kids. I usually don’t start until well into September and in the past it has even been October before I finally got things going. I think the wet cool weather just made all the kids think “school” and they were ready to get going. I have only started math with them. We will add in the rest of the subjects on the 8th.. even if I am not here Emily and Leanne have said they will get the ball rolling with everyone.
I really only have 3 students this year! It seems like such a nice relief in many ways. This will be my 21st year of homeschooling and like anything done for that many years I have lost some of the newness and excitement I had for homeschooling way back when.. but I have not lost the reason my hubby and I chose to homeschool and we are both committed to continue onward. I still value and treasure the time I spend with my children and would not have it any other way. I have enjoyed the “new school year” excitement this year.. Just watching Isaac get all excited about new note books, pencil sharpeners and all was sweet.
This school year Leanne will be getting ready for her GED and working through Saxon’s Calculus book as well as teaching Isaac his math. She taught him last year and did a great job. She will also be deciding if she would like to join Emily in working towards a degree of some type through College Plus. Right now Leanne is looking at an English degree as a possibility.
On Wednesday the girls and I (and Isaac) went to town. Emily took her Western Civilization 2 CLEP test and passed (YEA!!). Then we went grocery shopping at Costco and then went to Starbucks and got our coffee and ended up at Ikea perusing the store with coffees in hand. Emily bought a book shelf for her bedroom. She has a really small room and was drowning in lack of organization. So now the books have a place to go. We saw some cute little baskets that hang on the wall.. but they were out of stock. We will check back next week (or when I get back.. something I keep saying often now). She thought that would be a perfect way to make a place for things and look pretty. She will be all organized before you know it and then there won’t be ANY reason why we can’t see her bed on some days.. right??? 
Today I have house cleaning on my list and laundry. I really need to get some soap made before I go so I will try and get things set up to do that so I can make it tomorrow (if I am still here ). Sierra, Isaac and I will be heading to the recycling center to take in our recycling. Jacob has been working all week for a neighbor and will continue that today. And we have school to do as well. Dinner tonight will be chicken pot pie and a salad. Emily and Leanne won’t be here so I will have to adjust my recipe so I don’t have too many leftovers.
Emily and Leanne are house sitting and watching Miss Margaret. I have mentioned her before. She is the little 90 something year old lady they watch when her son and daughter in law go out of town. She loves playing Skip Bo but has very little recent memory so she never can remember how many games she has played and would keep on playing all day if the girls were willing! The girls don’t mind but after 12 games they are ready for a break..
That is all for today… Hope you all have a great weekend on your homesteads! |
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Thu 28 Aug 2008 - APRONS RULE!
Awhile back someone askd me to post a few pictures of my many gingham aprons. Here are a few. love the ones with the "Chicken Scratch" worked in them. |
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Wed 27 Aug 2008 - Oven Fried Chicken
Oven Fried Chicken
Ingredients
- 1 cup corn flake crumbs or bread crumbs
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 2 egg whites, lightly beaten or 1/4 cup milk
- 4 boneless, skinless chicken breast halves
- 2 Tbsp. butter or margarine, melted
Directions
Preheat oven to 350 degrees F. In pie plate, combine crumbs, thyme, oregano, paprika and salt. Pour egg whites into second pie plate. Dip chicken in egg whites, then into crumb mixture, coating evenly. Place chicken in greased shallow 1 quart baking dish. Drizzle butter over chicken. Bake, uncovered, 20-25 minutes or until chicken is no longer pink in the middle. |
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Wed 27 Aug 2008 - Moist Chocolate Cake
Moist Chocolate Cake
2 C. flour
1 t. salt
1 t. baking powder
2 t. baking soda
3/4 C. unsweetened cocoa
2 C. sugar
1 C. vegetable oil
1 C. hot coffee
1 C. milk
2 eggs
1 t. vanilla extract
Favorite Icing:
1 C. milk
5 T. flour
1/2 C. butter softened
1/2 C. shortening
1 C. sugar
1 t. vanilla extract
Sift together dry ingredient in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes, batter will be thin. Pour into two greased and floured 9" cake pans or 2 8" cake pans & 6 muffin cups. Bake at 325 for 25-30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks. Meanwhile for icing combine the milk and flour in a saucepan, cook until thick. Cover and refrigerate. In a mixing bowl beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.
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2008-Aug-27 - I fell in the trap but am determined to get out
Falling into the trap.
I have come to the simple realization that somehow- “while I wasn’t looking/aware” I slip-slided at a slow and steady pace into the ugliness of whining and complaining.
Hmmph. “Wasn’t looking/aware” yeah right- I just wasn’t listening to the nudging that I was slipping and needed to grab a foothold.
It’s been a pretty easy downward slope- not a steep grade- just nice and easy until you get closer to the bottom and realize what you are-
A whiner
A complainer.
Ugh.
I whine about my job.
I complain about my church.
And then I do it some more.
I especially like an audience to listen while I whine and complain. I find it seems to justify my whining and complaining.
If I don’t stop that ugliness will ooze over into other areas of my life and I will soon find myself complaining and whining about just about everything.
I know this to be true because I’ve slunk down that slope before.
I am ashamed.
Now what?
I am purposing to speak good things and think good things.
Instead of dwelling on the negatives of my job and church situation I purpose to say a praise for every “off” thought or word.
I praise God I have a job.
I praise God I have a church where I can worship freely.
I praise God for the church family that I have grown up with and am surrounded by.
I praise God for the pay I draw for my job and how it helps support my family and pay off our debt.
I praise God that while others say and do things that hurt me in my job it doesn’t stop me from doing my job.
I praise God for all the youth who are in and have been in my youth group.
Yes, I praise you Lord for the EGR people in my life and what I learn from them. [EGR= Extra Grace Required].
I praise You Lord that I have choices before me. Tough choices but they are MY choices.
I praise You for the friends and family that stick by me when I continue to whine and complain. And that’s saying something!
I praise You for the prayers others lift up on my behalf.
I praise You for nudging me out of this whiny funk and pray that I will keep climbing out of it.
Though they stumble, they will not fall, for the LORD holds them by the hand. Psalm 37:24 |
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Wednesday, August 27, 2008 - For Our Botany Studies
2008-Aug-27 - WFMW: Really cheap trick for gourmet coffee taste
Today is Works for Me Wednesday [Sponsored by Rocks in my Dryer] where others pool together their resources, ideas, sanity-saving tips and more in one special Mr. Linky Spot- Shannon’s place.
Today’s Works for Me Wednesday is courtesy of my dear brother. I don’t know where he got the idea but I believe it to be worthy of WFMW.
An extraordinarily cheap way to give a bit of gourmet taste to your coffee
When adding coffee grounds add about a teaspoon of ground cinnamon on top of your grounds.
That’s it. That’s all you need to do.
Ta Da! Cinnamon flavored coffee!
So simple and simply divine yummy-ness! |
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Wed 27 Aug 2008 - Black Eyed Pea Soup Recipe
Black Eyed Pea Soup Recipe
1/2 pound sliced bacon
2 cups diced celery
2 cups diced green peppers
2 cups diced onions
1 can beef broth
2 cans whole tomatoes
2 cans black-eyed peas
In large Dutch oven, cook bacon until crisp; remove with slotted spoon, drain on paper towel. Add celery, green pepper, and onion to bacon drippings; saut until soft, about 5 minutes. Drain off excess drippings. Add beef broth to Dutch oven; bring to boil. Add tomatoes and black-eyed peas; bring to boil again, then lower heat and simmer 30 minutes. Serves 10.
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Wed 27 Aug 2008 - Baked Potato Soup Recipe
Baked Potato Soup Recipe
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
4 green onions -- chopped and divided
12 slices bacon -- cooked and crumbled
1 1/4 cups cheddar cheese -- shredded and divided
8 ounces sour cream
Wash, dry and prick potatoes with fork. Bake in 400°F oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese. |
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Wed 27 Aug 2008 - Roasted Sweet Potato and Andouille Sausage Soup
I found this online. I have got to try it. Soups are my favorite food.
Roasted Sweet Potato and Andouille Sausage Soup
This recipe is by Paul Labat from Houma. Labat took home second-place honors in the Vegetable/Salad/Soup category of the 33rd annual Bayou Gourmet Cook-Off contest in February with his Roasted Sweet Potato and Andouille Sausage Soup.
4 large roasted sweet potatoes
1 large onion (white or yellow)
1 tablespoon olive oil
1 package (three medium links) good andouille sausage
1 (15-ounce) can low-sodium chicken stock (more may be needed)
1 quart of half-and-half (fat free is fine)
Roast sweet potatoes until soft. Make sure they are lightly rubbed with vegetable oil and pierced with a fork or knife before they are roasted in a 350-degree oven for about 60 or 70 minutes.
Peel and coarsely chop the onion and place in a large pot with olive oil over medium heat.
Add the chopped andouille sausage. Cook for five minutes or so, but do not let the onions darken. Take off the heat.
As the onion cools, peel the sweet potatoes and place in a food processor with half of the chicken stock. Purée until completely smooth. Place in a large bowl.
In the same processor, add the cooked onion and sausage along with the remainder of the stock. Purée until smooth. There may be a few small pieces of sausage and you may be tempted to remove, but it’s not necessary.
Add the puréed onion and sausage back in the pot, and then add the potato purée. Place back on medium heat and slowly stir in the half-and-half.
If the mixture is too thick, add more chicken stock. If it appears too thin, do not add all the half-and-half.
Warm on low heat for about 10 minutes. Do not add salt or pepper until you have tasted.
Tip: Serve as a first course or with a piece of French bread on a cold winter day as the entrée.
Makes 10-12 servings.
Source: houmatoday.com |
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