Tuesday, May 31, 2011

Homemade Tahini

Last week, when I made my Roasted Red Pepper Hummus, I made an interesting discovery. Tahini (sesame paste) is difficult to find in my area and extremely expensive! A small six-ounce jar was over $11. I’m not sure what kind of gold the manufacturer thought they had in that jar, but I assure you, it wasn’t worth $11.

Tahini is very easy to make and the excess will last a month or more in the refrigerator. A cup of tahini is enough for about six batches of hummus and costs a lot less than $11 to make.

Tahini (sesame seed paste)

1 cup sesame seeds
¼ cup olive or vegetable oil

Preheat oven to 350°F. Spread sesame seed out in a single layer on a cookie sheet with sides or a jelly roll pan. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Seeds can also be toasted in a skillet on the stove, tossing frequently over medium-high heat. Do not brown or burn. Let cool completely.

Pour sesame seeds into a blender of food processor. Add oil. Process on high speed until smooth. Add more oil if necessary. The goal is to make a pourable paste. I didn’t add more oil and left it pretty thick. The thick tahini worked great in the hummus.



Depending on your appliance, your tahini may come out very smooth or with some texture. A nice, high-powered Vita-mix will make a really smooth tahini. My cheap little two-cup blender made a more textured tahini. If you are using the tahini as a salad dressing, you will want it nice and smooth. I’m adding it to hummus and processing it even more. Not-so-smooth is just fine.

By the way, I have had much better blenders over the years. However, this sad little one-speed contraption had out-lived them all!! One of these days, I will break down and buy another one even though I know it won’t make it past Christmas! There are some appliances I’m just hard on…like blenders and coffee/spice grinders.

Monday, May 30, 2011

Menu Plan Monday 05/30



Well, the temperatures have been staying in the 90s now. I guess summer is officially here. Although, our daily thunderstorms haven’t started yet.

I don’t really like summer in Florida. Have I told you that before? I never did do hot, hot temperatures well. I only moved here because people I love dearly wanted to be here, and that mattered a lot more than the heat. So, over the years, I’ve made many adjustments in order to deal with the heat and not feel wilted and drained all the time. Mostly, I just stay inside, near an air conditioner during the worst parts of the day. A Florida summer for me is like winter up north for my friends and family. Hibernation time! I think it’s time to institute daily siestas!

Anyway, summertime also means lots of cold, quick fix foods, usually salads and maybe a few things on the grill. We are working on a solar oven and possibly a brick oven idea so I don’t have to heat up the house just to bake a little bread. I’ll let you know what we come up with. In the meantime, I’ll just be the puddle of sweat on the floor.
                                                                                              
Don’t forget to stop by Organizing Junkie for more menu ideas! If you’re looking for some new recipe resources, check out this Recipe Index Round Up.

Menu Plan for Week of 05/30/2011

Breakfast 
Oatmeal, fruit, granola, toast, yogurt, or smoothies.

Lunch
Lunch of the week – PBJs, veggie sandwiches, leftovers, or salads
Fruit of the week – Apples and cantaloupe

Dinner
Monday – Hamburgers, potato salad, corn on the cob, tossed salad
Tuesday – Leftovers
Wednesday – Chicken salad wraps
Thursday – Marinated veggies tossed with bowtie pasta
Friday – Grilled chicken salad w/artisan bread (See, I told you the routine was going to change)
SaturdayTexas Ranger Soup
Sunday – Salad Bar Sunday

Snacks – Crackers and peanut butter, fruit, yogurt, carrot and celery sticks, or popcorn.

Thank you for stopping by!

Grace and peace be yours in abundance,
Betty

Tuesday, May 24, 2011

Roasted Red Pepper Hummus

Hummus makes an excellent dip for tortilla chips and pita chips. It's a simple mixture of mashed garbanzo beans (chick peas) spices and tahini (sesame paste) and a wonderful addition to veggies wrap. However, hummus from the store can get a bit pricey. Once I got my family hooked on it, I knew I had to come up with a recipe.

Making hummus from scratch isn’t difficult, but it is messy. Also, depending on the quality of your blender of food processor, your hummus may be super smooth or have a little texture to it. Either way, you are going to love the fresh taste of homemade hummus!

Roasted Red Pepper Hummus

1 15-ounce can garbanzo beans, reserving half of the liquid
½ cup roasted red peppers, chopped
1 clove garlic, chopped
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
¼ teaspoon coarsely ground black pepper
2 tablespoon olive oil

Place all ingredients, including half of the reserved garbanzo bean liquid in a blender or food processor. Pulse several times and then process on high speed until smooth and well-blended. Store unused hummus in the refrigerator for up to a week. I had several red peppers in the refrigerator to use up, so I went a little crazy with the roasted red peppers, which is why mine is a little more red than usual.



Serve hummus as a dip with tortilla chips or pita chips or as a spread on sandwiches. For a very tasty wrap, spread one to two tablespoons of hummus on a whole wheat tortilla and top with lettuce, tomato and cucumber slices, a couple of green pepper strips and a handful of sprouts. Roll it up and enjoy!

 

Monday, May 23, 2011

Menu Plan Monday 05/23


Have you noticed that each week’s menu has a sameness to it? Every Tuesday is Grilled Chicken salad. Right now, every week has an Italian dish, a bean dish and a meatless meal. Having specific types of dishes in my menu every week makes menu planning and staying on a budget a lot easier. However, my routine is about to change completely!

I’ve mentioned before how much I like my routines because things quickly get out of control around here.  Well, the normal school year is coming to an end and everything is about to change.

Colleen graduated last week and all of our extra classes, clubs and activities are ending for the year as well. We have one more 4H meeting and a couple of camps over the summer, but a week here or there is nothing like the weekly commitments of the school year. It’s actually shaping up to be a nice quiet summer. Yay!!

Jared will still have school. We don’t take the summer off of school. Colleen will be finishing paper work for college and attending three separate 4H camps and working, but for the most part, she has to figure out her routine in all of that. Not me. Jared and I will have a couple hours of school each day and a weekly piano lesson. That’s it. Maybe I’ll finally get the house painted one color. Maybe I’ll finish those five sewing projects that are cut out and sitting on the sewing machine. Maybe I’ll actually get a social life. Whatever I finally decide to do with my summer, I’ll have to make sure I have some new routines in place. Setting aside specific times each day for specific tasks really help to make sure things get done.

What do you do for the summer? If you homeschool, do you school through the summer? How about vacations? What’s your summer routine?
                                                                                              
Don’t forget to stop by Organizing Junkie for more menu ideas! If you’re looking for some new recipe resources, check out this Recipe Index Round Up.

Menu Plan for Week of 05/016/2011

Breakfast 
Oatmeal, fruit, granola, toast, yogurt, or smoothies.

Lunch
Lunch of the week – PBJs, veggie sandwiches, leftovers, or salads
Fruit of the week – Apples and watermelon

Dinner
Monday – Veggie wraps with hummus
Tuesday – Grilled chicken salad w/artisan bread
ThursdayTexas Ranger soup
FridayHomemade Pizza
Saturday – Leftovers

Snacks – Crackers and peanut butter, fruit, yogurt, carrot and celery sticks, or popcorn.

Thank you for stopping by!

Grace and peace be yours in abundance,
Betty

Sunday, May 22, 2011

The Day After

Well, here it is. The day after the event that has been on everyone’s lips and FaceBook statuses for weeks. And we’re all still here. So, either it didn’t happen or so few people were raptured that no one noticed. Personally, I haven’t decided whether this whole event was a good thing or not.

On the one hand, you have an elderly man who believed so strongly that Jesus would return on May 21, 2011, that he preached passionately and gained many followers. I cannot imagine the depth of the depression of those followers today.

Have you ever adamantly believed something and been proven wrong beyond a shadow of a doubt? How difficult was it to face family and friends afterwards and admit you were wrong? These people proclaimed proudly their belief to the world. We had people carrying big posters and shouting to passers-by at the mall. How much ridicule do these people face when they go to work on Monday? A woman in New York very publicly told her children that she knew they were going to hell on Saturday, and she felt no remorse over that fact. Where does that family go from here?

On the other hand, this event prompted a significant amount of Biblical research on the part of believers and non-believers. People who had never opened a Bible before in their lives were reading scripture passed along by their friends in order to understand what was being prophesied. The reality that someday they’ll face Jesus started to sink in with some people. Even if it didn’t happen on Saturday, it will happen.

So my point in all of this is: Are you ready? Scripture is clear that no one knows when Jesus will return, just that He will return. It could be 35 seconds form now or 3500 years from now. Who knows? His ways are higher than my ways. I’m okay with letting God decide. But the bottom line is Are You Ready? If Jesus came back today do you know where you’re going? If you died tonight, do you know where you’re going?

I promise not to preach at you too much more today, but I do want to give you something to think about. In 1 Thessalonians, Paul reminds us that “the day of the Lord will come like a thief in the night.”

Have you ever been robbed? Did you know when it was going to happen? My guess is you didn’t know. If you’d known when the thief was coming, you’d have taken extra time to prepare that day but wouldn’t have taken any precautions on any other day. Why bother, right? But because we don’t know when a thief is lurking in the neighborhood, we stay prepared by locking doors and windows and installing security systems.

Likewise, we don’t know when Jesus is coming. This whole end-of-the-world craziness should at least have you asking: Am I prepared?

Thanks for stopping by! I got a little preachy today, I know. I hope you can extend a little grace. It is Sunday, after all, and the day after the end of the world. I just hope I gave you something to think about. And for my non-believing friends, if you want to know more about being ready for Jesus’ very real, inevitable return, by all means, feel free to send me an email, leave a comment, or message me on FaceBook. I’ll be glad to tell you what I believe.

Grace and peace be yours in abundance,
Betty

Friday, May 20, 2011

Coffee, Java, Mocha, Cappucino, Cup 'o Joe, and Mud

I like coffee.
Hmm, not strong enough.
Let’s try this: I love coffee.
Almost, but not quite.
Okay, I really, really, really, really LOVE coffee and would dive in and swim around if given a chance!

Close enough

As you can see, I have a thing for coffee. No, I do not drink pots and pots of coffee each day. I haven’t done that in about 20 years. I drank so much flavored coffees when they were first becoming popular that, to this day, I cannot even enter a room of fresh brewed hazelnut coffee, let alone drink it. No great loss, because I still love a good ol’ cup o’ Joe. 

My fondness for coffee sent me on a quest for coffee knowledge. Where did it come from? Who thought it would make a good drink? Whatever happened to Mrs. Olsen? And, who is Maxwell House? Evidently, the best place to begin is at the beginning, so, being the conformist that I am, (stop snickering), I will start at the beginning.

In the beginning…..bet you thought I was going to do something silly like: In the beginning, God created coffee, and the rest is irrelevant. Noooo. Ok, I admit it. I entertained the idea briefly but thought it might be a bit over the top. Now that I really look at, I think you’re right. It is a bit much. 

Anyway, back to the beginning of coffee as we know it. There is an interesting legend that surrounds the discovery of the coffee berry. It has to do with dancing goats. I kid you not (pun intended). Evidently, while tending his flock one day, an Arabian goat herder watched some of his goats “dancing,” and jumping and acting a little perkier than usual. Okay, they were a lot perkier than usual. Fearing they were possessed, the goat herder watched the goats very carefully. He noticed that when they ate berries from a certain bush, they began leaping and dancing around energetically. So, he ate some, too. The goat herder found the berries produced a euphoric and powerful effect. He then gave some berries to some monks at a local monastery. 

The monks soon learned that they could pray for extended periods of time if they consumed the berries. They also found a way to dry and grind the berries and then add hot water, making it into a thick and gritty, unfiltered version of today’s coffee. The monks then distributed this concoction to their brethren around the world. 

I must pause here to ask a few questions. First of all, why would you eat something just because your goat ate it? Goats will eat anything and not all of it is edible. And second, you ate berries that basically made you and your goats high, and you turned around and gave them to monks?  Does this seem odd to anyone else? 

Anyway, all of this supposedly occurred around 1000 AD, and, like most legends there are slight variations to the tale. The basic legend, though, remains the same with every retelling that I found: dancing goats discovered coffee. Sounds like a tabloid headline.

Soon after this discovery, coffeehouses opened all over the Middle East, but it would take almost 400 years for coffee to gain any popularity in Europe. Every once in a while a ruler would come along and try to destroy all the coffeehouses, but never actually succeeded. I found descriptions of these houses on several coffee websites, and it seems that they weren’t much different than your neighborhood Starbucks of today. 

Coffeehouses were places to gather and to fellowship with your neighbors, to chit chat, to play cards, chess or checkers, to read quietly, to write, or even to sketch. This was a safe haven in which to freely express your ideas and opinions. Since basic human nature demands that we freely express our ideas and opinions in the form of complaints about authority right after we complain about weather, the powers in charge often felt it necessary to close/burn down these establishments to eliminate the possibility of a revolution brewing. 

Useless Coffee Trivia 

  • Each year some 7 million tons of green coffee beans are produced world wide. Most of which are hand-picked. 
  • The world's largest coffee producer is Brazil with over 3,970 million coffee trees. Colombia comes in second with around two thirds of Brazil's production. 
  • Hard bean means the coffee was grown at an altitude above 5000 feet. (Would that be Mrs. Olsen’s Mountain Grown Folgers?) 
  • October 1st is officially Coffee Day in Japan. 
  • People who buy coffee primarily at drive through windows on their way to work will spend as much as 45 hours a year waiting in line.
  • The average person who buys coffee outside the office to consume at work will spend the equivalent value of a round trip plane ticket to Florida every year. Although I’m not too sure what that actually means to those of us who live in Florida.
  • The expression, “a cup of Joe,” to denote coffee was first coined during WWII when American servicemen (G.I. Joe) were identified as big coffee drinkers.
  • The term “Java” went from brand name to generic name around 1906, when mislabeling coffee as originating from Java was actually in epidemic proportions. More Java was sold to consumers than was ever grown and exported from that region of the world.
  • A Belgian living in Guatemala invented the first instant coffee in 1906 and later immigrated to the United States. His name, ironically enough, was George Washington.
  • Researchers have found that there is no evidence that coffee plays any role in the risk of cancer. According to Takayuki Shibamoto of the University of California at Davis, there are "1,000 different chemicals in coffee, some of which are antioxidants." However, the coffee must be consumed within 20 minutes of brewing in order to get the full benefit.  
  • Coffee is also not bad for your teeth. Some dentists agree that although coffee stains teeth, it also helps prevent cavities. Properties in coffee help in fighting the plaque that may lead to cavities. 
  • In some investigations, coffee has been shown to increase awareness, alertness and mental activity. 
  • As with anything, drinking coffee has many benefits, but moderation is key. Drinking more than two to four cups of coffee a day may increase blood pressure, upset stomach and nervousness. Caffeine leeches calcium from the body, and can act as a diuretic leaving you feeling dehydrated. Be sure to replace your fluids and keep an eye on that calcium.  
  • And last but not least, for those CSI aficionados, yes, there is a coffee made from the poop of a wild cat like creature that lives in Indonesia. According to an article in the LA Times, kopi luwak sells for about $600 pound. Check out the article to see just how it’s processed.

You probably know more about coffee now than you ever wanted to or even thought you ever needed to know. Believe it or not, I actually have a point here. I put in a lot of hours on this article. I researched the history of coffee, types of coffee, and the health benefits of coffee. 

My husband and I laughed over old black and white commercials where the wife never seems to be able to make a decent cup of coffee, and the husband would rather drink the coffee made by the “girls at the office.” I took the time to sort and organize the information into something workable, then spliced it all together and filled it out with pretty pictures. The point? I spent about 15 minutes in my Bible today. That’s it. I gave coffee hours of attentions, yet only spared minutes to its and my Creator. 

How often do we do this? How often do we put so much time and energy into things that, in the end, will be forgotten or really don’t matter? One time, I spent days researching a fast food restaurant in order to create a mock press release for one of my classes at USF. I read press releases, “social responsibility” reports, advertising, and white paper just to get a feel for their style, yet I don’t read God’s precious word to get a real feel for His style. 

Don’t get me wrong, I really enjoyed doing both pieces and all the research involved. That’s who I am. I’ll do it again if I feel called to do so, but I think it’s time to make some changes and follow a few more callings. You see, I do have this constant desire to read the Bible more, I just get lazy. Internet research on coffee is easy. Type a few words into a search engine and off you go. Reading the Bible...strike that…really getting into the Bible takes a lot more brainpower, and I am intimidated by it. What if I don’t see what everyone else sees? What if I read it wrong? What if I just don’t get it? There it is again, that fear getting in the way of doing what God wants. I guess it’s time to make some more changes around here. God just loves to do His renovations. I sure hope He doesn’t need a permit for this one.

Thank you for stopping by. The coffee is fresh, but, in case you’ve had enough coffee today, I do have some nice herbal tea. I hope you’ll stay a little longer and share a God Time story with me. How do you get into God’s Words? What are you reading right now? What part of the Bible made you feel closest to Him? And have you praised God for dancing goats today?

Grace and peace be yours in abundance,
Betty

This unusual water tower is located in Stanton, Iowa in honor of its celebrity citizen Virginia Christine, the original Mrs. Olsen from the Folgers Commercials. It holds 40,000 gallons or 640,000 cups of water or coffee. I prefer to envision the coffee!


This post originally appeared on my first blog in 2007. I felt it was time to move it here.

Homemaker blog hop

Thursday, May 19, 2011

Banana Breakfast Yogurt


Ever since I started making homemade yogurt, we’ve had a steady supply of plain yogurt in the refrigerator. I’ve been using it to make smoothies and as a sour cream substitute. However, I grew up on over-sweetened flavored yogurt. Plain yogurt as a breakfast or snack just doesn’t work for me or my kids. Stirring a spoonful or two of jam into the yogurt is very good, but I needed something new. When I posted the directions for making homemade yogurt, Elizabeth from Home Musings commented that a little brown sugar was enough to make her children devour the yogurt. So, we played around with that a bit and came up with this yummy breakfast concoction.

Banana Breakfast Yogurt

1 medium banana, sliced
½ cup plain yogurt
1 teaspoon brown sugar
¼ cup granola

Arrange half of the banana slices in the bottom of a small bowl. Spoon the yogurt over the banana slices. Sprinkle the brown sugar over the yogurt. 



Arrange the rest of the banana slices over the brown sugar layer. Top with granola. Grab a spoon and enjoy!



The brown sugar and bananas added just enough sweetness for all of us. I imagine drizzling a teaspoon of honey instead would also be wonderful! The granola added a nice satisfying crunch to the dish.

I’ve found that this is enough to get me started for the day without having to clean the blender. It’s light, and it’s cold. Perfect for summer in Florida eating! I hope you enjoy!

Routine Chaos

We are a family of routines. Every Monday morning, I write the menu plan for the week, make a quart of yogurt, flake oats and grind flour for the week, and put together a batch of artisan bread for the week.

Every Tuesday morning, I ride my bike to the produce stand and the kids go to their performing arts classes. When we get home, we wash all of the produce and put it away, and every Tuesday evening we have grilled chicken salad and artisan bread for dinner.

Every Wednesday, we go to church, stopping at Aldi on the way to church and at Wal-Mart on the way home, and I make granola. And so on and so on and so on, all through the week.

You’re probably wondering how anyone could enjoy so much predictable sameness each week. Everything is so routine. And I praise God for these routines every week! These routines are what keep me even remotely sane amid the chaos that is our lives.

Every month, every week, every day brings something unexpected to shake up our lives. Last minute schedule changes, unpredictable oopses, and divine appointments can throw a nice quiet household into chaos. My husband is a self-employed building contractor. Everyday brings different challenges. I’m a freelance writer. Every article brings different challenges. Even our daughter, Colleen, has an unpredictable work schedule each week. Our routines bring a little order to all of that chaos.

Now, don’t start getting the idea that I’m addicted to straight lines and order like some of my dear friends. I can actually work just fine surrounded by a certain amount of chaos, which is a good thing since I add my own fair share of chaos to the mix. Think Renee Russo’s character in Yours, Mine and Ours. Her studio was wonderfully cluttered, and when her family cleaned it up, she couldn’t work anymore. That’s me. Too much order and I can’t work! However, even for me, our simple daily and weekly routines bring a degree of comfort and focus.

Thanks for stopping by! I like my life to balance, so the chaos and the routine balance each other out. What kinds of routines do you have in your home? Do they bring you comfort, or do they feel like constricting chains?

Grace and peace be yours in abundance,
Betty

Monday, May 16, 2011

Homeschool High School Graduation

Our daughter, Colleen, graduated this past weekend. What an amazing journey we’ve had! Ten years ago, when we pulled her and Matthew out of public school and started down the homeschooling trail, graduation wasn’t even on the map. I was content with just navigating one day at a time. The next thing I knew, days turned into weeks, weeks turned into months, months turned into years, and suddenly, we faced the end of the this journey. Our daughter, who seemed to turn into an adult overnight, is poised, ready to blaze a trail of her own.

While we were wading through curriculum choices and trudging up and over the hills and mountains of difficult subjects, changing emotions, and growing pains, homeschooling felt like a never-ending marathon with few water breaks and little rest. But here, where the trail bursts out of the dense forest into the bright sunlight, the past ten years suddenly seem like a sprint across an open meadow.

We crammed a lot of living, loving, and learning into the last ten years of homeschooling. Well, we crammed a lot into the years before that, too. Although my daughter’s childhood seemed to go by way too fast for my taste, I know we didn’t waste a moment. It will be kind of fun to sit back and watch what happens next. Right now, my daughter stands at a trailhead that is littered with college admissions and financial aid paperwork. Tucked into her backpack is the only compass she will ever need: her well-worn, heavily underlined Bible. She’ll be fine.

The graduation was amazing, by the way. Do you have great memories of your graduation? Neither do I. Our school didn’t even do the usual diploma-hand-off-tassel-flip-handshake in mid-stride shuffle across the stage as mispronounced names are rattled off on a crackling, barely audible sound system. Instead, we sat in the bleachers at the stadium, overlooking a few teachers and administrators and the class top ten. We heard a couple of speeches and were told to go back up to the school after the ceremony to collect our diplomas. I remember sitting there, saddened by the complete lack of significance. Shouldn’t thirteen years of school matter more than this? Praise God that our local homeschool support group does believe that it matters!

I don’t know how other homeschool communities celebrate high school graduation, but I am grateful to the PPEA volunteers who have created an unforgettable program that poignantly acknowledges the transition from high school to the future. Getting ready for this graduation is a lot of work, but oh, so worth every minute.

Graduation began with a video montage of the graduating class enjoying the senior activities put on by the PPEA throughout the year. Then the audience met the graduates through a series of pictures that gave you a glimpse into their lives from their baby pictures to their senior photos and five other pictures in between. 



The graduates then came to the stage, one by one, while Pomp and Circumstance played proudly in the background. The color guard posted the colors, and everyone recited the Pledge of Allegiance followed by one of the seniors singing the Star-Spangled Banner.

A few of the seniors shared a little of their talent with us. One prayed, one danced, one played the piano, and one gave a very moving speech. Then it was diploma time.

As you might suspect, handing out the diploma and moving the tassel is done a little differently at a homeschool graduation. At a school, the principle would enjoy this task. However, each homeschooled student has a different principle. So, when it came time for each student to receive his/her diploma, the parents came up to do the honors. It’s not a quick handshake, here’s your diploma, tassel-flip either. Parents wrote a challenge for their graduate which the MC read while we stood with our child. The challenge is only 150 words, but they are usually 150 of the most beautiful and poignant words that you find yourself teary-eyed for families you don’t even know! Our challenge, of course, made everyone laugh! Here are words we used to mark this momentous occasion.

Dearest daughter, you have made us proud. You passionately attack your goals, overcoming the obstacles but still keeping a fun loving spirit. Whether it’s getting back on the horse that threw you, bringing life to a dead parrot, organizing a 4H club, or swimming to a deserted island in the middle of the night, you’ve always stepped up to the challenge.

Well, we have a new challenge for you, Colleen. We challenge you that no matter where God leads you that you will remember that like the fish that swims in the ocean whose meat never gets salty, you will live in this world but never become of this world. And while it’s okay to enjoy the “cool toys,” don’t ever let them control you.

And remember, Don’t Blink; You’re Gonna Miss This.

Love ya,
Mom and Dad

PS. Hold on to your fork, the best is yet to come.




Do you have any idea how many edits we made to keep this at 150 words?!! This was probably the most difficult thing I’ve had to write in a very long time. Jared graduates in 6 years. I think Tom and I need to get started on his challenge now!

Anyway, one of my favorite memories of Colleen’s graduation will always be the fierce hug she gave both me and her father before we left the stage. What a beautiful display of her loving heart! To those that don’t know her well, Colleen comes across as tough as nails and maybe even a little cold and unforgiving. But the truth is, she loves deeply and for forever.

I think I’ve prattled on enough about growing up and graduation. It’s time to clean up the damage from preparing for graduation. Well, at least I got a really nice manicure and facial out of the deal!


Thanks for stopping by! I hope that if you have a child that is graduating, that you take the time to do something extra special to mark the occasion, even if your school or community does not. Getting to graduation is a long journey filled with obstacles and detours. Celebrate that journey!

Grace and peace be yours in abundance,
Betty



Menu Plan Monday 05/16



Between Blogger being down and getting ready for graduation, I didn’t get much blogging done last week, did I? I guess I was just a bit too busy doing the things I write about to actually write about them! But, oh, it was so worth it!

Anyway, the school year is quickly coming to an end. We have one more end-of-year performance and then Jared’s end-of-year evaluation, and then we shift into summer school mode. It will feel so good to slow down!

Are you looking at a crazy end-of-school-year schedule, too? Make sure you keep up on your menu planning! Believe it or not, knowing the answer to that daily question, “What’s for dinner?” does relive a lot of the stress of a jam-packed schedule. So, take a few minutes to day and plan your meals for the week. You’ll appreciate it at the end of every day this week.
                                                                                              
Don’t forget to stop by Organizing Junkie for more menu ideas! If you’re looking for some new recipe resources, check out this Recipe Index Round Up.

Menu Plan for Week of 05/016/2011

Breakfast 
Oatmeal, fruit, granola, toast, yogurt, smoothies, or cinnamon-raisin bread.

Lunch
Lunch of the week – PBJs, veggie sandwiches, leftovers, or salads
Fruit of the week – Apples and watermelon

Dinner
Monday – Baked ziti (we made way too much for Ronald McDonald House yesterday, so I have a pan leftover. Yay! Dinner’s done and just need warming.)
Tuesday – Grilled chicken salad w/artisan bread
Wednesday – Spaghetti and tossed salad
Friday – Breakfast for dinner
SaturdayCowboy Beef and Bean Bake, cornbread, tossed salad
Sunday – Hot dogs, sauerkraut, tossed salad, mac salad

Snacks – Crackers and peanut butter, fruit, yogurt, carrot and celery sticks, or popcorn.

Thank you for stopping by!

Grace and peace be yours in abundance,
Betty

Monday, May 9, 2011

Menu Plan Monday 05/09



Our daughter graduates this Saturday. I am still in awe over the fact that our homeschool journey with Colleen is coming to an end. I keep deluding myself that life will calm down after graduation. Ok, I don’t actually believe that, but it’s nice to have hope.

The week ahead is going to be interesting. We have a mother/daughter day planned, complete with manicures, facials and chick flicks, then graduation rehearsal on Friday and graduation on Saturday. I really appreciate my daughter not wanting a party. We are going out to dinner with her grandparents, though. Anyone who’s known me more than ten minutes know that going out to dinner is a BIG deal for us! We just don’t do it. Whether it’s me, my hubby or one of the kids, someone in this house cooks dinner every day. We even pack food when we’re going to amusement parks or all-day events rather than eat out. We like the old-fashioned mindset that eating out is for very special occasions only.
                                                                                              
Don’t forget to stop by Organizing Junkie for more menu ideas! If you’re looking for some new recipe resources, check out this Recipe Index Round Up.

Menu Plan for Week of 05/09/2011

Breakfast 
Oatmeal, fruit, granola, toast, yogurt, smoothies, or cinnamon-raisin bread.

Lunch
Lunch of the week – PBJs, veggie sandwiches, leftovers, or salads
Fruit of the week – Apples and whatever summer fruit is available at the produce stand tomorrow

Dinner
Monday – Leftovers (we have plenty of food leftover from tailgating at the 4H District events and Mother’s Day picnic)
Tuesday – Grilled chicken salad w/artisan bread
Wednesday – Breakfast for dinner (I’m not sure if we’ll be doing pancakes or biscuits. We’ll just see how the day goes.)
Thursday – Chicken, corn and black bean salad, artisan bread
Friday – Spaghetti and tossed salad
Saturday – Dinner at Sweet Tomatoes (Colleen’s choice)
Sunday – I have no idea. This will most likely be a pasta salad if I don’t find any good meat sales again this week.

Snacks – Crackers and peanut butter, fruit, yogurt, carrot and celery sticks, or popcorn.

Thank you for stopping by!

Grace and peace be yours in abundance,
Betty

Thursday, May 5, 2011

Fiesta Salsa

For years, I have been on the quest for a salsa that my family likes other than the peach salsa I made last summer. One recipe was too sweet and watery. One had way too many poblano peppers for our taste. And more often than not, the salsa has lots of tang from the vinegar but not a lot of anything else.

After a lot of mixing and matching and testing, I think we’ve finally found a winner. I won’t actually know for sure for another month. One thing I’ve learned about canning vinegar-based foods is to let them sit for a month before eating to allow the flavors to blend and the vinegar to mellow a bit. I hope you enjoy this next installment in what may be called the Great Tomato Obsession of 2011…well, in my house anyway.

Fiesta Salsa

10 cups tomatoes, peeled, cored and chopped
5 cups green bell peppers, seeded and chopped
5 cups cucumbers, peeled, seeded and chopped
5 cups onion, peeled and chopped
3 cups jalapenos, seeded and chopped
1 ¼ cups apple cider vinegar
3 cloves garlic, finely chopped
2 tablespoons fresh cilantro, finely chopped
1 tablespoons salt
1 teaspoon hot pepper sauce (optional)

Prepare canner, jars and lids.

Combine all ingredients in a large, stainless steel pot. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if necessary. Wipe rim. Center lid on jar, and screw ring down until finger tight.

Place jars in canner. Be sure jars are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes. Remove jars, cool, and store.

Makes about 6 pints

Tips:

Use stainless steel when cooking with vinegar. Vinegar is a stronger acid than it is usually given credit for and will react with most metals. Stick to stainless steel!

Tomatoes scorch easily! Make sure you are frequently stirring the salsa to keep it from burning on the bottom.

To peel tomatoes, place them in boiling water for 30 to 60 seconds. Then transfer them to an ice bath for another 30 to 60 seconds. The peels will fall right off. Core the tomatoes while peeling, not before.

When chopping the tomatoes, try to separate out as many of the seeds as possible. The seeds can add a bitter flavor and cause indigestion or heartburn. Don’t obsess; just get as many as you can.

Always prepare one more jar than the recipe calls for. There’s always a little bit left over that can be put in the refrigerator to be enjoyed right away.

Always can with Christmas in mind! Properly canned food stays safe and flavorful for at least a year. Start thinking now about what to put in those gift baskets at Christmas time!

Label the jars with what’s inside and the date it was prepared.

Why did I call it Fiesta Salsa? With all those colorful vegetables, this salsa is so ready for a party!

GNOWFGLINS Tomato Recipe Roundup 

Wednesday, May 4, 2011

An Unusual Giveaway


Even though I haven’t figured out a good giveaway to do myself, I like to pass along other giveaways. I came across a very special, very unusual giveaway. You don’t actually win anything tangible in this giveaway. Well, you don’t, but someone else does. Allow me to explain.

The amazing Ree Drummond at Pioneer Woman is giving away money…but not actually to the giveaway winners. She’s giving away four $500 donations to the charity of the winners’ choice. On top of that, for every entry she will donate a quarter to an organization that will directly benefit victims of the recent tornadoes in the South. If 1000 people enter, then on top of the four grand prizes, she’ll donate an additional $250 to tornado victims. As of right now, there are over 18,000 entries! That’s a lot of quarters! Did I not tell you that she is amazing!?!

So, head on over to Pioneer Woman before Friday and leave a comment with your favorite charity. That’s all you have to do, but if you’re smart, you’ll wander around a bit. She’s a fun lady with an amazing eye. Her photography is incredible and she’s quite free with helpful hints on everything. Enjoy!!

Tuesday, May 3, 2011

Tomato Relish

My daughter and I love pickle relish on our hot dogs and hamburgers. We also love ketchup. This tomato relish is like having your pickle relish and your ketchup all in one. Yum! So, as part of my continuing tomato saga, I thought I’d share this colorful, flavorful recipe.

Tomato Relish

8 pounds of tomatoes, peeled, cored and chopped
3 cups diced onions
3 cups diced green and/or red bell peppers
3 cups cucumbers, peeled, seeded and diced
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
1 ½ tablespoons alt
¾ cup granulated sugar
¼ cup brown sugar
1 cup apple cider vinegar

Combine all ingredients in a large stainless steel pot. Bring to a boil over medium high heat. Reduce heat and simmer for about 3 hours or until relish is bright red and very thick. Stir frequently.

Prepare canner, jars and seals.

Ladle hot relish into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if necessary. Wipe rim. Center lid on jar, and screw ring down until finger tight.

Place jars in canner. Be sure jars are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes. Remove jars, cool, and store.

Make 6 to 8 pints

Tips:

Tomatoes scorch easily! Make sure you are frequently stirring the relish to keep it from burning on the bottom.

To peel tomatoes, place them in boiling water for 30 to 60 seconds. Then transfer them to an ice bath for another 30 to 60 seconds. The peels will fall right off. Core the tomatoes while peeling, not before.

When dicing the tomatoes, try to separate out as many of the seeds as possible. The seeds can add a bitter flavor and cause indigestion or heartburn. Don’t obsess; just get as many as you can.

Always prepare one more jar than the recipe calls for. There’s always a little bit left over that can be put in the refrigerator to be enjoyed right away.

Always can with Christmas in mind! Properly canned food stays safe and flavorful for at least a year. Start thinking now about what to put in those gift baskets at Christmas time!

Label the jars with what’s inside and the date it was prepared.

Two Hundred Fifty Pounds of Tomatoes

When I first started canning, I saw some wonderful recipes for homemade ketchup. Since ketchup is a food group around here, I thought seriously about making it. Did you know that it takes 24 pounds of tomatoes to make 6 pints of ketchup??!! That’s a lot of tomatoes! After seeing that, my practical side kicked in, and I resigned myself to the fact that I would only be able to try my hand at ketchup making if we had a serious bumper crop of tomatoes on our 6 little tomato plants. City living has some serious disadvantages.

Well, lo and behold, I got to make ketchup! No, it didn’t suddenly start raining tomatoes. A nearby farm offered U-Pick tomatoes at 25 pounds for $1! I went a little crazy. It wasn’t entirely my fault, though. My husband helped. Between the two of us, we brought home 250 pounds of tomatoes! I was in heaven!



It took four days to put up all of those tomatoes. I put up 32 quarts of crushed tomatoes, 7 quarts of whole tomatoes, 12 pints of ketchup, 15 pints of salsa, and 15 half-pints of tomato relish. My husband helped with this, too. No really. He helped a lot! My hubby is very good in the kitchen. He’d come home from work, run through the shower and jump right in wherever I was in canning land. And he always made it so much more fun! I love my husband.


 

Anyway, aside from all of the canning we did, we still managed to eat a fair share of fresh tomatoes. Jared kept making meals out of them. The boxes and bins were spread across a table in the dining room, and Jared would snag a couple and wash them up in the bathroom sink so he wouldn’t “get in the way” in the kitchen. And then he’d eat them like normal people eat apples. Well, at least tomatoes make for a healthy snack!  



Thanks for stopping by! Remember to check your local U-Pick farms and produce stands for great deal when produce is in season. The whole point of canning is to take what’s being harvested and preserving it to use when nothing is growing. For most of you northern folk, putting up the harvest happens in the fall to get the family through the winter. Here in Florida, we can’t grow too much in the summer time. My canned tomatoes will get us through the summer in style! Hot dogs topped with a tangy tomato relish or hamburgers hot off the grill slathered with a spicy and sweet fruit ketchup. Coincidentally, I have just enough tomatoes left to make 8 half-pints of fruit ketchup. Hmmm, I think I’ve found my next entries for the fair!

Grace and peace be yours in abundance,
Betty

Homemade Tomato Ketchup

Making homemade tomato ketchup is time-consuming and tomato-consuming. It takes 24 pounds of tomatoes to make 6 pints of ketchup. Is it worth it? Absolutely! Aside from the flavor which is out of this world, you control the salt and sugar which is important for anyone with dietary issues.

For the best flavor and price, only use in-season tomatoes from local farms or from your backyard. When canning any kind of tomatoes, make sure they’re ripe and free from soft or black spots.

Tomato Ketchup

3 tablespoons celery seed
4 teaspoons whole cloves
2 cinnamon sticks, broken into pieces
1 ½ teaspoon whole allspice
3 cups apple cider vinegar
24 pounds tomatoes, cored and quartered
3 cups chopped onions
1 teaspoon cayenne pepper
1 ½ cups granulated sugar
¼ cup pickling or canning salt

Tie celery seeds, cloves, cinnamon sticks and allspice in a square of cheesecloth or muslin, creating a spice bag.

Combine the vinegar and the spice bag in a stainless steel saucepan. Bring to a boil over high heat. Remove from heat and let stand for 25 minutes. The scent will probably tickle your nose a bit. Discard spice bag.

Meanwhile, in a large stainless steel saucepan, combine tomatoes, onions and cayenne. Reduce heat and boil gently for 20 minutes. Add infused vinegar and boil gently until vegetables are soft and mixture begins to thicken, about 30 minutes.

Working in batches, transfer the mixture to a food mill, using a fine sieve. Extract all of the liquid and discard the solids left behind in the food mill.





Return liquid to saucepan or stainless steel stockpot. Add sugar and salt. Bring to a boil over medium heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until volume is reduced by half and mixture is almost the consistency of commercial ketchup, about 45 minutes. (This is a lie. Boiling this concoction, even gently, would cover everything in a 20-foot radius with high-velocity tomato splatter! Simmering for 3 hours is more accurate and a lot safer!)



Prepare canner and jars.

Ladle hot ketchup into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary. Wipe rim. Center lid on jar. Screw band down until fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Makes about 6 pints.

Tips:

You do not need a food mill to make ketchup. You can use a sieve placed over a glass or stainless steel bowl and press the whole mess through the sieve with the back of a spoon. If you don’t have a food mill, I recommend asking your spouse to help you with this task. You should have a food mill within the hour.


Make sure you do stir the simmering ketchup often. Tomatoes scorch easily! While a little “oops” simply adds a bit of smokiness to the flavor of the ketchup, a big “oops” tastes terrible and is unfixable.

Always prepare one more jar than the recipe calls for. There’s always a little bit left over that can be put in the refrigerator to be enjoyed right away.

Always can with Christmas in mind! Properly canned food stays safe and flavorful for at least a year. Start thinking now about what to put in those gift baskets at Christmas time!

Label the jars with what’s inside and the date it was prepared. You might think you’ll remember, but you won’t and then you’ll waste perfectly yummy food because you either don’t remember what it is or when you canned it. Been there. Done that. Now I have a roll of masking tape and a marker that stay with my jars at all times. It might not be pretty, but it's practical.

This recipe has been linked up with:

Homestead Revival Barn Hop
GNOWFGLINS Tomato Recipe Roundup

Monday, May 2, 2011

Menu Plan Monday 05/02




Once again, another week didn’t go anywhere near as planned. A nearby farm offered U-Pick tomatoes at 25 pounds for $1. My dear husband helped me pick and can 250 pounds of tomatoes! It took us 4 days to can everything. Amazing!

Amid all of the washing, peeling, chopping, and canning was a bushel of assorted e-mails and phone calls to solve minor problems with an upcoming event. I was a chaperone at Grad Bash ’11, a senior event at Universal Orlando that our homeschool group organized. No matter how carefully you cross the t’s and dot the i’s when organizing an event, things happen. And happen they did! But in the end, everyone had a great time.

With the last minute load of tomatoes, our menu, once again, went a little off. We enjoyed fend-for-yourself salads and sandwiches a couple of times. Praise God, that no one minded! I love my understanding family! On the plus side, I can re-use a few menu items from last in this week’s menu.
                                                                                              
Don’t forget to stop by Organizing Junkie for more menu ideas! If you’re looking for some new recipe resources, check out this Recipe Index Round Up.

Menu Plan for Week of 05/02/2011

Breakfast 
Oatmeal, fruit, granola, toast, yogurt, smoothies, or cinnamon-raisin bread.

Lunch
Lunch of the week – PBJs, veggie sandwiches, leftovers, or salads
Fruit of the week – Apples and whatever summer fruit is available at the produce stand tomorrow

Dinner
Monday – Pork chops, apples, and sauerkraut
Tuesday – Grilled chicken salad w/artisan bread
Wednesday – Veggie wraps with hummus
ThursdayChili, tossed salad and cornbread
FridayHomemade Pizza and salad
Saturday – Sandwiches and leftover pizza (4H District events, dinner is on the road)
Sunday – Hamburgers on the grill, coleslaw, baked beans, mac salad

Snacks – Crackers and peanut butter, fruit, yogurt, carrot and celery sticks, or popcorn.

Thank you for stopping by!

Grace and peace be yours in abundance,
Betty
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