Monday's This and That

Available this week at Grandma Farmers Garden
Grandma Farmer uses all organic pratices but is not a certified farm.
Beautiful Farm Fresh Chicken, raised on grass and organic grains. 4-5.25 pound birds, frozen (there will be 8 available fresh Wednesday, next week). $2.75 per pound. Supplies Limited.

Farm Fresh Eggs, fed Organic Grains, Kelp, Alfalfa Leaves. Cage Free, plenty of outdoor exercise. Normally $3.00 a dozen, this weeks special $2.50 a dozen while supplies last.

Picking This Week: Asparagus $3 a pound, Baby Turnip Greens 4-oz $2, Rhubarb $3 a pound, Radishes 6-8 Bunch $1.75, Chives (regular or garlic), Oregano, Sage, Cilantro, Mint and Lemon Balm all $2 an ounce, Bok Choy (Baby) 4-oz for $1.15, Green Onions (6-8 bunch) $2,

Red Russian Kale 4-oz for $2

Now available: Clumps of 5-6 fans Daylilies $6 a clump.
CONTACT ME for pick-up.

This Weeks Planting Schedule

This week Grandma Farmer will be planting:  Beets, Lettuce, Radishes, Green Onions, Green Beans (I'm pushing the envelope here) and Kale.  I'll also be planting some Sunflowers (I give heads to the chickens in the winter). 

This week we'll finish planting out the front Iris and Peony Bed.  This is bed is over 200 feet long and has alternating Iris and Peony sections with mums and spring bulbs that will be planted throughout.  I'm hoping to finally have this bed done this year.  I have to get about 8 more Lilacs for the front of the flower bed (street side) and will be planting spring bulbs and mums this fall.  Looks like I'll be looking for about 10 more Peony plants.  If you are thinning Iris and Peony plants, I'm interested.  I can trade Blackberry or Day Lily Plants.

I am looking for ferns and Lily of the Valley plants for my new bed by the house that I am working on.  I can trade Blackberry or Daylily Plants.

I am also looking for COMFREY PLANTS.

One of Nebraska's Finest

Our son and new Nebraska State Trooper Christopher Slocum,
his wife Kandi, and children Danny and Jenny
They will be moving from Omaha to Chris' new post in the Fillmore County, Nebraska area
in the next couple of weeks.  Please pray for them!!

This Weeks Bible Reading
Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Monday:  Mark 9:14-32, 1 Cor 16, Psalms 94, Ruth 4
Tuesday:  Mark 9:33-50, 2 Cor 1:1-11, Psalms 95, 1 Samuel 1-2
Wednesday: Mark 10:1-16, 2 Cor 1:12-24, Psalms 96, 1 Samuel 3-5
Thursday:  Mark 10:17-34, 2 Cor 2, Psalms 97, 1 Samuel 6-8
Friday:  Mark 10:35-52, 2 Cor 3, Psalms 98, 1 Samuel 9-10
Saturday:  Mark 11:1-11, 2 Cor 4, Psalms 99, 1 Samuel 11-13
Sunday:  Mark 11:12-26, 2 Cor 5, Psalms 100, 1 Samuel 14

We also like to read a Proverb a Day corresponding to the day of the month.

GLUTEN-FREE Banana Chocolate Chip Cookies

1 cup gluten-free all purpose flour blend

1/2 cup Coconut Flour (this takes the place of whole wheat flour and adds fiber)

1 teaspoon sea salt or Koser salt

1/2 teaspoon baking soda

3/4 cup unsalted butter, softened

1 cup coconut sugar

1 large farm fresh, free range egg

1 1/2 teaspoons vanilla extract

1/2 cup mashed ripe banana

1 cup gluten free rolled oats

1 1/2 cup chocolate chips (more or less)

After you preheat your oven to 375 degrees, whish together the flour, salt and baking soda in a bowl and set aside. Place the butter and sugars into a mixing bowl and beat until it becomes pale and fluffy. This is an important step and takes about 3-4 minutes. Reduce the speed of your mixer and add the egg and vanilla, mixing for another 1-2 minutes. Add the banana and stir to incorporate. Add flour, oats and chips mixing until just combined. Scoop onto a cookie sheet and bake until golden brown and just set, 12-13 minutes. This can also be frozen and baked just a few cookies at a time.

Gluten Free Chocolate Chip Cookies

1/2 cup peanut butter
1/2 cup butter
3/4 cup white sugar
3/4 cup coconut sugar
2 eggs
2 tsp vanilla
1/2 tsp xanthum gum
1 tsp baking soda
1 tsp salt
1/2 cup GF oat flour (put some oats through a blender)
2 cups GF all purpose baking flour
2 cups GF Chocolate Chips

• Preheat oven to 350
• Cream the peanut butter, margarine with the sugars. Then add the eggs and vanilla and blend until smooth. 
• Blend the xanthum gum, baking soda, salt, oat flour and baking flour together then pour into the egg mixture and mix on low until batter forms.
• Gently fold in the chocolate chips.
• Refrigerate overnight. (Optional, but highly recommended!)
• Place the dough in Tablespoon size scoops onto a baking sheet. Bake in the preheated oven for 12 to 14 minutes, or until edges are crispy and soft in the middle.
• Let cool on a cooling rack for a few minutes before serving.

Seasoning Mixes

Taco Seasoning

4 tablespoons of chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano
2 teaspoons paprika
2 tablespoons ground cumin
3 teaspoons sea salt
4 teaspoons black pepper

Mix together and store in air tight container. 1 1/2 tablespoons equals one packet

Ranch Dressing

2 Tbsp dried parsley

1 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried basil

1/2 tsp pepper

Stir spices all together and store in air tight container.  To make dressing whisk together 1/3 cup mayo and 1/4 cup milk with 1 tablespoons dressing mix.  Season with salt to taste.


Lemon Pepper
CLICK HERE

Fridays Stash Project - Totes, Totes and More Totes

Nothing is as simple to make as a tote, the perfect 'stash' project. 

There is a tote for just about any purpose.  The following link has tutorials on totes from stash and totes from repurposed items such as tank tops.

http://www.skiptomylou.org/2010/11/09/10-free-tote-bag-patterns-and-tutorials/

Then I found PURSE PATTERNS with tons of free patterns for purses, wallets and more.

Then I found this cute Crayon Tote above.



You can also try the Crayon Roll

There are tons of Tote ideas out there, I hope you'll find one that suits you for a new project or gift.

Why Grass-Fed Is Best

From the lowly cow we get two things,  great red meat full of vitamins and minerals not found in any other source and milk.  The problem in the last 100 years has been what man has done to these poor creatures that have resulted in diseases in not only the cows themselves but in the people who consume the products.


It Doesn't Have to Be That Way

Most people say that meat is meat, so why should I pay more for meat from grass-fed animals (chickens, lamb, goat, pork and beef)?  Another question is, "What do you mean by nutrient dense?"

Something rather serious has occured in the last hundred years that has changed meat in a dramatic way.  Farmers started giving grain to cows and sheep and shutting these animals plus chickens and pigs up in small pens or buildings.  While it's okay to give chickens grain because they have a gizzard to grind it up, for the other animals grain is not natural.

Many years ago I had a friend who was one of the officers of the Nebraska Beef Board. We were discussing the high incidence of E-Coli in beef.  I shared with her that I believed that the problem was primarily because farmers were feeding and/or finishing their beef with high grain diets.  She confided with me that the USDA Meat Animal Research Center in Clay Center, Nebraska actually did a study that no one on the Beef Board wanted to publish.  It seems that when the Research Center withdrew grain from beef for the last 90 days before processing that the incidence of E-coli found in the meat was almost non-exhistant.

Why is that?  Well, I believe, that because God created Cows, Goats, Sheep and Pigs with multiple stomachs, they were to primarily eat grass.  What happens when they are fed grain?  They gain extra fat for one thing, but primarily it messes up their digestive system.  When the animal gains lots of fat it means more money in the farmers pocket.  Now I'm a farmer and I could personally use more money in my pocket but I don't think it should be at the expense of my animals or the consumer.

What concerns me most is how it messes with the animals body systems.  As humans we have a stomach to mush up the food, a small intestine to remove all the nutrients it can get out of the food and a large intestine to push out the unused portion along with any toxins the body has removed from whatever we've eaten or come into contact with.  If something goes out of wack with this system we get sick. Sometimes this system gets so sick that it actually will leak toxins back into the body and we get even sicker.

This is the same thing that happens when a rudimentary animal eats grain.  It messes up his system so that he gets sick, thus toxins remain in his system and actually can leak toxins into the muscles and other parts of his body.  I feel like it is of primary importance to warn you now that the liver of any animal that is NOT grass fed should NEVER be eaten because of the high toxic load in that liver.

Equally important is the nutrient dense issue. The difference between grass-fed and grain-fed is dramatic. 

Grass-fed meats tend to be much lower in total fat than grain-fed meats.  A perfect example:  Take a sirloin steak from a grass-fed beef.  It has about one-half to one-third the amount of fat as the same cut from a grain-fed animal.  When meat is this lean it can actually lower your LDL Cholesterol levels. 

The bonus is that because grass-fed meat is so lean, it is also lower in calories.  Fat typically has 9 calories per gram, compared with 4 calories of protein and carbohydrates.  Of course, the more fat contained in the meat means a greater number of calories.  Thus, a 6-oz grass-fed steak has almost 100 fewer calories than the same size steak from a grain-fed animal.

Jo Johnson of Rain Crow Ranch says, "If you eat a typical amount of beef (66.5 pounds a year), switching to grassfed beef will save you 17,733 calories a year—without requiring any willpower or change in eating habits. If everything else in your diet remains constant, you'll lose about six pounds a year. If all Americans switched to grassfed meat, our national epidemic of obesity would begin to diminish."

There are several bonus' to discuss.  We've already discussed that grass-fed beef is low in the 'bad' fats but did you know that it give you 2-6 times more of the good fat called "omega-3 fatty acids."    When a person has good amonts of omega-3's in their diet they tend to have lower blood pressure, are less likely to have serious heart attacks, be afflicted with depression, ADD or Alzheimer's.  Omega-3's can also reduce your risk of cancer.  Reason?  Omega-3's are formed in the green leaves of plants.  Sixty percent of the omega-3 found in grass is called alpha-linlenic or LNA.

Jo Johnson proclaims, "Switching our livestock from their natural diet of grass to large amounts of grain is one of the reasons our modern diet is deficient in these essential fats. It has been estimated that only 40 percent of Americans consume a sufficient supply of these nutrients. Twenty percent have levels so low that they cannot be detected.   Switching to grassfed animal products is one way to restore this vital nutrient to your diet. 

The meat and milk from grassfed ruminants are the richest known source of another type of good fat called "conjugated linoleic acid" or CLA. When ruminants are raised on fresh pasture alone, their milk and meat contain as much as five times more CLA than products from animals fed conventional diets.¹²

CLA may be one of our most potent defenses against cancer.

In laboratory animals, a very small percentage of CLA --- a mere 0.1 percent of total calories ---greatly reduced tumor growth.¹³ Researcher Tilak Dhiman from Utah State University estimates that you may be able to lower your risk of cancer simply by eating the following grassfed products each day: one glass of whole milk, one ounce of cheese, and one serving of meat. You would have to eat five times that amount of grainfed meat and dairy products to get the same level of protection. 

      There is new evidence suggesting that CLA does reduce cancer risk in humans.

In a Finnish study, women who had the highest levels of CLA in their diet, had a 60 percent lower risk of breast cancer than those with the lowest levels of CLA.

Switching from grainfed to grassfed meat and dairy products places women in this lowest risk category. Vitamin E In addition to being higher in omega-3s and CLA, meat from grassfed animals is higher in vitamin E.  In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. Most Americans are deficient in vitamin E."

So when we say nutrient dense, that is exactly what we mean.  You will find more nutrients per ounce in products from a grass-fed animal than their factory produced counter parts.

I know a lot of you have complained about the higher cost of grass-fed vs grain-fed and I hope now you understand more why it is better for you to pay the extra to purchase products from animals that are healthy and can actually make you healthier.

The NY Times best selling author, Jo Robinson, has an informative book "Why Grassfed is Best!" on the benefits of grassfed beef.  She has done a great service educating America about this healthy beef and her book is a "must have" in your library of health books. Please visit her web site at www.eatwild.com to purchase the book and learn more about this healthy beef.

We will discuss Nutrient Dense Eggs next week.

    

Gluten-Free Lemon Glazed Angel Food Cupcakes

1 1/2 cups egg whites
1 1/2 cups sifted powdered sugar
1 cup all purpose gluten-free flour (for cakes like mine)
1 1/2 teaspoon Cream of Tartar (be sure it's fairly fresh)
1 teaspoon vanilla
1 cup sugar

1. Place egg whites in a very large mixing bowl and let sand a room temperature for 30 minutes
2. Sift powdered sugar and flour together (I found wisking well worked fine)
3. Beat egg whites, cream of tarar and vinilla wih elecric ixer on med-high speed until soft peaks form (the tips curl).
4. Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form (stand straight up).
5. Gently fold in flour, one-fourth at a time.
6. Spoon into lined cup-cake cups (about 18).
7. Bake for 15-18 minutes

Glaze:

2 cups powdered sugar, grated peel of one organic lemon, juice of one lemon. Combine all. Prick top of ho cupcakes with fork or toothpick. pour one tablespoon glaze over each cupcake, then pu back into the warm but urned off over for 3-4 minutes.


This post is linked to Gluten-Free Wednesdays over at Gluten-Free Homemaker.

Preping Food Like a Chef

We've been running a series on Menu Planning that I am hoping has been a blessing to you.  Our first article Planning Next Weeks Meals, talked about the basics of meal planning.  Then we talked about setting up your Menu and preparing your grocery list in the article, You've Created a Menu, Now What?  the final article will come next week in Planned Left-overs.

When you are a Chef in a restaurant you don't chop vegetables, etc for each meal as the orders come in.  Chefs go in early in the day and dice vegetables and prepare other things for the possible meals that will be served according to what is on the menu.

I have found that if I take this hint from the Chef and do some prep work right after I've brought groceries home for the week I will not only save time but I will save money.

How many times have you thrown some vegetable away because you forgot it was there, changed a menu item at the last minute, etc?  There are certain foods that you purchase that can not only be prepped for the week ahead but can be frozen to hold their freshness.  Another good resource is to have a list of items that are located in your freezer in case you loose something in there.

One tool I like to use is Ice Cube Trays.  Ice cube trays can be used for single serving baby foods, small amounts of condensed broth/stocks and so much more.  Once frozen they can be put in a container and placed in the freezer.



Onions - Any chopped/diced/sliced onion that you will be needing in your menu for the next week.  Not only that, but if you get a good price on some great onions, you can prep, package and freeze them for later use.  What I do is Chop/Dice the onions, spread them on a cookie sheet and freeze.  Once frozen I place them in a labeled container (with date) and you have individually frozen onions to use later in whatever amounts is needed for the recipe.

Celery -  Celery is another thing that is a time saver to have in your freezer, plus if you have trouble using it up before it goes bad you'll be saving $$$$ in the long run. Celery can be prepared like onions. Dice and freeze on baking sheet, then bag and freeze. Be sure you are freezing flat so your items will stack well and keep your freezer organized. The only thing I do differently here is that I freeze the tiny inner stalks and all the leaves for making bone broths seperately

Carrots - Another one of those ingredients that holds well for prepping.  Slice/Dice or do whatever your menu calls for, package and refrigerate.  You can also dice, slice, etc carrots and freeze as you did the onions or celery.

Bread Crumbs - This is another thing I like to have on hand.  Do you have some wonderful whole grain bread or gluten-free bread that is a few days old and threating to get fuzzy? Simply dice the bread and spread evening on a cookie sheet (one layer please). Place the cookie sheet in a 170 degree oven and bake until dry. The cubes can be processed in a blender for crumbs (Panko) or left in cubes. I like to keep them in sealed bags or containers in the freezer.

GARDEN BOUNTY

Nothing is better than freezing the bounty of the garden or protecting the purchases of organic veggies and fruits. Freezing takes minutes, but don't forget to freeze and label properly. 

We have lots of asparagus right now. Organic and wonderful for you! Don't loose it! Freeze it now for Creamy Asparagus Soup or Quiche later. Cut asparagus in 1 inch pieces. Bring water to boil in 2 quart sauce pan. Place 2 cups asparagus pieces in the boiling water for 3-5 minutes. Prepare a bowl of water with ice in it. At the end of the blanching time remove the asparagus with a slotted spoon and place in the ice water until sufficently cold. Remove from water onto a kitchen towel and blot dry. Freeze in a single layer on a baking sheet. Once frozen place in zipper bag, lay flat on a cookie sheet and freeze in your freezer. Once frozen the flat packages will stack well in your freezer.

Monday This & That

Available this week at Grandma Farmers Garden
Grandma Farmer uses all organic pratices but is not a certified farm.
Beautiful Farm Fresh Chicken, raised on grass and organic grains.  4-5.25 pound birds, frozen (there will be 8 available fresh Wednesday, next week).  $2.75 per pound.  Supplies Limited.

Farm Fresh Eggs,  fed Organic Grains, Kelp, Alfalfa Leaves.  Cage Free, plenty of outdoor exercise.  Normally $3.00 a dozen, this weeks special $2.50 a dozen while supplies last.

Picking This Week: Asparagus $3 a pound, Baby Turnip Greens 4-oz $2, Rhubarb $3 a pound, Chives, Oregano, Sage, Cilantro and Lemon Balm all $2 an ounce, Bok Choy (Baby) 4-oz for $1.15, Green Onions (6-8 bunch) $2, Red Russian Kale 4-oz for $2

Now available:  Clumps of 5-6 fans Daylilies  $6 a clump.

CONTACT ME for pick-up.

Asparagus and Jack Cheese Frittata
Serves 8-10

8 large eggs
1/2 cup shredded Jack cheese
1 teaspoon sea salt
Black pepper
1 tablespoon coconut oil
1 tablespoon butter
1 pound asparagus, trimmed and cut into 1/4-inch pieces (3 cups)
3 tablespoons roughly chopped fresh cilantro leaves

1. Heat the broiler to high and arrange the rack in upper third.
2. In a large bowl, whisk together eggs, cheese, salt, and pepper until combined.
3. In large ovenproof frying pan, heat the oil and the butter over med-high heat.
4. Add asparagus, seasoned with salt and pepper.  Cook stirring occasionally, until cooked through (5 min).
5. Stir in the cilantro.  Reduce heat to low, pour in egg mixture and cook until a 1-inch border of egg mixture is firm (3 minutes).  The center of the frittata will not be set at this point.
6. Place the pan in oven and broil until some spots are berowned and eggs are fust set, about 2 minutes.
7. Cut into wedges and serve.

Eggs, Bacon Cheese Potatoes
Serves 2

2 ounces bacon, diced
2-3 green onions, thinly sliced
2 medium potatoes, diced
2 large farm fresh eggs, beatened
1/4 cup grated cheddar cheese
salt and pepper
butter or coconut oil

1. Heat cast iron skillet with 1 tablespoon butter or coconut oil and add the diced bacon.  Cook and remove from skillet and reserve.
2. Add diced potatoes and onions.  Cover and cook on medium until cooked and browned.
3. Return bacon to skillet along with beaten eggs.  Cook, stirring to scramble eggs.
4. Remove from heat, Salt and pepper to taste.
5. Sprinkle with cheese, cover until cheese is melted.
6. Serve immediately with fresh salsa if you like.

Stop and Smell The Roses

So have I taken my own advice this last week since writing the article with the above name (click on the title if you haven't read the article yet).  No, it doesn't seem so.  What does it take before we begin to slow down, begin to eat right, begin to.....

This Weeks Bible Reading

Monday:  Mark 7:1-23, 1 Cor 12:1-13, Psalms 88, Judges 13-15
Tuesday:  Mark 7:24-37, 1 Cor 12:14-31, Psalms 89:1-18, John 16
Wednesday: Mark 8:1-13, 1 Cor 13, Psalms 89:19-52, Judges 17-18
Thursday:  Mark 8:14-21, 1 Cor 14:1-25, Psalms 90, Judges 19
Friday: Mark 8:22-30, 1 Cor 14:26-40, Psalms 91, Judges 20-21
Saturday:  Mark 8:31-38, 1 Cor 15:1-28, Psalms 92, Ruth 1
Sunday:  Mark 9:1-13, 1 Cor 15:29-58, Psalms 93, Ruth 2-3

Family History - Genealogy Days

Our new BLOG is hosting a FREE Beginning Geneology On-line Workshop, some fun Geneology Challenges and great trivia days.

This weeks feature is the HOMESTEAD ACT

Setting Out Tender Plants

So you've started some seeds for gardening this year and if they are like mine, they are way past being ready to set out because the warm early spring weather inticed me to start them a little early.  The problem is that you can't just go from being inside in the steady warmth to out side in the hot sun, cool nights and WIND.  And, If you are in my neck of the woods you know what wind is!

If you have a small greenhouse you can begin by opening up the ends, sides or whatever your greenhouse has to allow some breeze to enter and get your plants used to swaying back and forth.

Another favorite thing for me is a cold frame.  My dad made a couple for me and they were easy to do.  They got lost in my last move so I really need some new ones.  The one above is from Cheap Vegetable Gardener.  As you can see, it doesn't have to be fancy, it just has to do the job.  Google Homemade Cold Frame for even more ideas.

Don't have time to put together a cold frame of your own?  Try this:

Set your plants out mid morning in a sunny, yet protected location from the wind.  If it's going to get real hot, bring them in or move them to the shade.  Bring them in at night.  The idea is to gradually get them used to being outdoors in the elemets.

This way you'll have better sucess with getting those transplants off to a better start.

You've Created A Menu, Now What?

Have you praticed making menus yet?  If not throw one together quick and I'll show you what I do after I create a menu to get ready for shopping and the week ahead.

When I put menus together for my family I actually do more than the supper menus that I give you on a sometimes weekly basis.  I venture out to also figure out  what I will have for lunches, including any 'Planned Left-overs' and breakfasts.  I really can't do any weekly shopping unless I have this information also or I'm sure to not have foods available for these meals also.  It's 15 minutes to a store of any kind for me (that's over a gallon of gas) and an hour (that's about 6-8 gallons of gas) to stores that stock gluten-free foods so I HAVE TO PLAN.

As you prepare these menus you'll want to check your calendar.  Do you need more or less lunches for school or work?  Kids have vacation days or hubby off work?  Planned meals out?  Busy week and need some quick or crock-pot meals.  Of course, things happen and sometimes meals can't be done as planned so you might already have some ingredients for the meal that was planned for the week before so just move it to the coming week.

Now I do something that may sound like a lot of work to you, but for me, it's a time saver and helps to keep me organized.

I keep two notebooks in the kitchen.  My favorite recipes are typed or printed and placed in accetate holders and placed in a large notebook.  You can do this and/or make notes on your recipe list of what cookbook you used and the page in the book it is found.  I found this helps.  My favorite way is to do the notebooks. 

From the notebook I find the recipes I've decided to use for the week.  If I'm using a new recipe I'll print it off and put it in a accetate holder.  These recipes then go into a smaller notebook for the weeks menu.  This serves two purposes:

1. I now have the recipes at hand to make do my 'pantry check' and to make my grocery list.
2. With a busy schedule I don't have to pull out cookbooks that then have to be put away, I just grab the notebook that has the recipes all lined up in the order I'm going to use them.

Now it's time to gather your grocery list.  Have a piece of paper that you've divided into sections for Dairy, Meats, Fruits, Vegetables, Frozen, Gluten-Free, etc.  Now begin to go through recipes one at a time and note how much you need of each item (except spice amounts) and write down the grocery list.  Don't forget your breakfasts and lunches.

I found this awesome site called ORGANIZED HOME that has some awesome free printable sheets for you to use.

GOOD!  Your list is done.  Now go to your pantry and see what you have there.  For our purposes pantry includes your refrigerator, cupboards and any storage area you have for foods, etc.  Cross off the items you already have 'in stock' and you are now good to go.  The next thing you are going to do with your list is go through the advertized sales, your coupons and the products you are going to be purchasing locally.....you do shop from your local farmers, right?  Make notes on where your are going to buy what with your seperate lists for each. 

Now you are ready to shop, and when you shop, STICK TO YOUR LIST.  No more, no less.

Part Two of this article, titled Preping Foods for the Week Ahead, will be coming in the next couple of days so don't miss it.  You might want to follow this blog in some way (at least by email) so that you don't miss important articles like this one and the ones coming!

Lemon Honey Chicken

This is a great all in one family friendly dish.  We loved it, even the left-overs.


Marinade
1/3-1/2 cup freshly squezed lemon juice (1-2 lemons)
1/4 cup honey
1 tablespoon chopped fresh oregano
3-5 cloves minced garlic (depending on how big the cloves are)
1/4 cup olive oil
salt and pepper to taste

Combine in gallon zipper bag

Add 2-3 pounds chicken drumsticks and/or bone-in thighs

Close bag and marinade for 30-60 minutes.

In the meantime prepare a crock roaster (if you have one) by soaking it in water (or with water in it).  Discard water in roaster.  Pour marinade and chicken into roaster. Preheat over to 375 degrees

12 ounce grape tomatoes, halved
3/4 cup black olives, drained

Toss tomatoes and olives over chicken.

Bake, covered for 45-60 minutes.

Meanwhile bring a medium pot of salted (salt keeps the beans crisp) water to boil over high heat.  Add 12 ounces haricots verts (skinny green beans if you can find them otherwise regular green beans or frozen will work) with the stem end snapped of but leaving the curly end. Cook for 1-3 minutes then drain and rinse under cool water to stop the cooking.

Add the green beens to the pot after 45 minutes and return to over for 5-10 minutes, uncovered.

Sprinkle with chopped parsly and serve hot with bread to dunk in the pan juices.

Take Time To Smell The Roses

I woke up again in the middle of the night last night.  These sleepless hours in the night are 'normal' as we get older.....so I've been told.  As I worked on sleep I noticed my hands were clenched again.  Can you say STRESS?

I come from Pioneer and Immigrant stock.  The generations before me had to work hard and work hard they did.  I taught my children to work hard and often burned the candle at both ends and sometimes in the middle.  Chiropractors and Doctors all told me that I needed to relax a bit or I'd be shaving years off my life.  Listen?  No!  Of our children, one Bio son is exactly like me and one not so much.  One of my adopted daughters didn't get the message at all and the last one totally got the message inspite of it not coming naturally for her.  They say we should learn from each other and especially allow God to teach us through our children.

The son I need to learn the most from in this area is my second son.  Chris (a State Trooper) always felt we worked to hard.  Don't get me wrong, he's a hard worker and well sought after because of it, however he's learned the value of setting back and relaxing or just having a good time.

Now is the time to face the facts! I need to get some regular sleep!

While Quilting and Sewing can be relaxing I always take it to the level of stress by trying to be Super Woman and make more than I need to in an alloted time and turning it into a pressure situation.  Same with Gardening, Knitting or whatever I'm doing.  Not an easy thing for myself. 

I always think I can do more than I can.  Are you a list maker?  Have you seen my lists?  I can never get them done in a day and then I'm hard on myself for not getting it done.  SHEESH!  Relax Woman!

So I'm going to try to learn to relax......my family and friends have permission to remind me...............like it might do any good............but remind me anyway.  If you have any ideas for how I can accomplish this task I'll sure take a look at it.

Here's some of my thoughts:

• 20 minutes a day or more with God, my Father, in the Bible and Prayer
• 20 minutes a day or more in some kind of book (they say you should have two or three books going at a time)
• Going for a 20 minute walk every day
• 20 minutes a day just talking with my Husband

This is just under an hour and a half a day.  I'll keep you posted.  Maybe I'll be able to stop taking that high blood pressure medication, eh?

Monday This & That

Angel Food Cupcakes Again

If you saw my Thursdays Tea post you found three delicious Gluten Free recipes.  One was for Lemon Angel Food Cupcakes which was featured on Gluten-Free Wednesdays BLOG last week.  I had never thought that it would be possible to make Angel Food cake into cupcakes but it worked wonderfully and this was the best Gluten-Free Angel Food cake I've made yet.

With just the two of us at home there was plenty of cupcakes to go around and then some so I got some strawberries and sliced them up and served them over the cupcakes which made the perfect round two desert from this batch of cupcakes.

I served it up in my vintage Syracuse China bowls.  This china company makes dishes used by restaurants.  Anyone remember the year(s) this pattern was vogue?



Gluten-Free Lemon Poppyseed Madeleines

2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 teaspoon grated fresh, organic lemon peel
Pinch salt
1 cup gluten-free all purpose flour mix (plus 1/4 teaspoon xanthan gum if needed)
1 3/4 cup melted butter, slightly cooled
Powdered sugar to dust Madeleines

Preheat oven o 375 degrees F

1. Generouly grease 2 standard madeleine pans with butter
2. Combine eggs and sugar in a large mixing bowl. With electric mixer beat on high until creamy for about 4 minutes
3. Add vanilla and lemon extracts, lemon peel and salt, beat to combine.
4. Gradually add gluten-free flour mix and beat just unil combined.
5. Slowly drizzle melted butter into the mixture while beaing until combined.
6. Spoon batter into prepared Madeleine molds until almost to the top.
7. Bake for 10-13 minutes or until tops are puffed and golden brown.
8. Invert he pans ono wire ricks and give them a hard tap to remove the cookies/cakes from the molds.
9. Serve warm dusted with a bit of confecioners' sugar.

Welcome to the Avoiding April Showers Giveaway Event. This event is hosted by Put A Little Umbrella In Your Drink, My Mommy's World, Taking Time For Mommy and And The Little Ones Too.
The Avoiding April Showers Giveaway Event is now live!  A ton of great things to win!!!  Click this Link to see what Grandma Farmer is giving away!

Food Recalls
A Grandma Farmer Editorial

I thought it was about time for me to take a look at the recent food recalls.  I found it very interesting that of the 15 food related recalls by the FDA so far in 2012 10 of them were for misbranding or mislabeling of product ingredients especially of not informing consumers of Allergy ingredients.  A Chicken Sausage product was recalled because there were foriegn objects in the meat.  Interesting, I wonder what that was.  Three products were actually recalled because they contained ingredients that had not been submitted for inspection.  Several of the products were 'ready-to-eat' products and there were beef, chicken and egg products recalled for Listeria, E-coli and Samonella.

It was the most recent recall that interested me the most.  It was for pink slime.  Yep, the 'meat' with the pink fat filler that has been soaked in Ammonia so that it doesn't get contaminated with bad stuff.  Well, guess what?  April 11th there was a recall of this product, dubbed Pink Slime, due to..........drum roll...........E-Coli.

I went to Wikipedia and looked up Ammonia.  A long and scientifically complicated article ensued.  Skimming past the formulas I picked out information on how Ammonia is a gas, it gives us a streak free shine, can be combined with other chemicals for various effects including the possibility of explosion.  Finally I read that if a person consumes to much Ammonia or has to much Ammonia build up in their system that it can cause Liver Dysfunction among other things.  I also found that, "Ammonia even at dilute concentrations is highly toxic to aquatic animals, and for this reason it is classified as dangerous for the environment.

I just wonder why then the FDA thinks it's okay to approve the use of Ammonia in food........


  The Sweet Shop Talk

Now here's a place to spend some time, especially on Sunday, Monday, Tuesday...... when lots of creative BLOGGERS post their craft ideas.
http://www.thesweettalkshop.com/2012/04/sweettalkin-sunday-link-party-14.html

Actually it looks like Lisa has a virtual Craft Party just about every day of the week.  I could just spend hours there!!!

Not only is LISA creative with crafts she's the one who created my header on my blog and the two buttons I have.

Genealogy 101
Grandma Farmer is researching and writing a series for her new blog www.footstepsbehindme.blogspot.com.  If you are interested in Genealogy but don't know where to start or have done some genealogy but are stagnent OR just want to put some fun challenges into your hobby join us at FOOTSTEPS.  You don't have to be 'family' to have fun o this site.

Visit us:

Mondays:  Genealogy 101
Tuesdays:  Family Trivia Day
Wednesdays:  Picture Wednesday
Thurdays:  Coming --  Tombstone Thursday
Fridays:  Genealogy Challenge Day


COOKING SPRAY -  Possible Source of Gluten Contamination

My DIL @ http://ForHimandMyFamily.blogspot.com first posted this for my eyes.  Homemade Cooking Spray: In a spray bottle combine 1 part oil (I like grapeseed) and 5 parts water. Shake before sraying. Thank you @Nature's Nurture! http://naturesnurtureblog.com/2012/04/03/tiny-tip-tuesday-homemade-cooking-spray

  PLEASE make sure the bottle you use is food grade, we have enough of all those nasty plactic chemicals in our bodies.  Or better yet go here and purchase a container meant for this type of application.

Buy a bottle designed for this application here:
https://www.azurestandard.com/shop/product/3321/

Azure Standard is a GREAT company set up like a Food Coop!  We've been purchasing food and other things from them for well over a year.

Spending Time with God

"Many servants set out to serve God with great courage and with the right motives. But with no intimate fellowship with Jesus Christ, they are soon defeated." Oswald Chambers

 

And we, who with unveiled faces all reflect the Lord's glory, are being transformed into his likeness with ever-increasing glory, which comes from the Lord, who is the Spirit.
(2 Corinthians 3:18, NIV)

"In the progression of the Christian life, that's the way it is. We are transformed into the likeness of Jesus by the Spirit of God. Sometimes we fall back into the rut of trying to change ourselves, and we end up frustrated. We forget that we can't change ourselves. You see, in the same way we submitted to the Lord in our initial salvation experience, we must daily submit to God. He will change us, and He will stretch us. Interestingly enough, we will never get to the point where God stops stretching us. In this life we'll never come to a place where we have finally arrived, where we can "retire" as Christians, and just kick back. The only true retirement plan God has for us is heaven!

We'll never be perfect until we get to heaven. But that's still our goal. Paul wrote in Philippians 3:10-14:

I want to know Christ and the power of his resurrection and the fellowship of sharing in his sufferings, becoming like him in his death...Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold of me. Brothers, I do not consider myself yet to have taken hold of it. But one thing I do: Forgetting what is behind and straining toward what is ahead, I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus. (NIV)

So then, we must be changed on a daily basis. It may sound overly simplistic, but continuing change in the Christian life comes from spending time with God." excerpt from the booklet Spending Time With God, written by Pastor Danny Hodges of Calvary Chapel St. Petersburg in Florida

Can you not pray with me one hour?  Jesus was admonishing his disciples who had fallen asleep while He prayed.  Can we not read God's word (The Bible) and pray for just 20 minutes a day?

"I'm reminded of the story of a battleship cruising the Atlantic off the northern coast of Maine one stormy evening. The commander of the battleship was notified: "Sir, there's a light ahead. Oncoming vessel."

"Signal oncoming vessel," the commander responded, "Change your course ten degrees to the west."

The message was sent, but a light flashed back, "Change your course ten degrees to the east."

The commander barked, "Signal again. ‘Change your course ten degrees to the west. I am an admiral.'"

The light flashed back, "Change your course ten degrees to the east. I'm a seaman third class."

By this time the admiral was incensed as he thundered, "Signal again. ‘Change your course ten degrees to the west. I am a battleship.' "

And the message came back, "Change your course ten degrees to the east. I am a lighthouse!"

Someone once said that a fool is a person who keeps doing the same things, expecting different results. Unless we change our course in life, the results will be the same. God doesn't want us to run aground. He calls to us, "Come on! Change your course!"

Will you make it a priority to spend time with God? I pray He becomes a lighthouse in your life.

In closing, I believe these words I mentioned earlier bear repeating. I came across them years ago in my devotional reading, and they have never left me. Though the source of the quote now eludes me, the truth of its message has impacted and inspired me deeply.

"Fellowship with God
is the privilege of all,
and the unceasing experience
of but a few."
--Author Unknown

I long to be one of the few; I pray you do as well."
excerpt from the booklet Spending Time With God, written by Pastor Danny Hodges of Calvary Chapel St. Petersburg in Florida

Avoiding April Showers Blog Hop with Great Give-Aways

Welcome to the Avoiding April Showers Giveaway Event. This event is hosted by Put A Little Umbrella In Your Drink, My Mommy's World, Taking Time For Mommy and And The Little Ones Too.

Bible Reading - April 15

Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Mark 6:1-13

1 Corinthians 10:1-13

Psalms 84

Judges 6-7

Avoiding April Showers Blog Hop Give-Away

We've joined our very first BLOG HOP of great Give-Aways! Of course Grandma Farmer is posting a Give-Away but there is a huge list of other folks who have joined this Give-Away Blog Hop and you are going to want to check out each and every one and enter the ones you hope to win! Never win? Never say never. I've won several of these lately and you can to.......come on, take a chance. I try to schedule an hour or so every week just to enter give-aways. There are so many great BLOGGERS out there, you might even find someone with great information, like Grandma Farmer, to follow.

Here's What Grandma Farmer will be Giving Away!

These are an awesome pair of 100% Wool Socks Hand Knitted by Grandma Farmer Herself.

Come back on Monday, April 16th when this Blog Hop goes live!

Bible Reading - April 14

Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Mark 5:21-43

1 Corinthians 9:13-27

Psalms 83

Judges 4-5

Scrappy Friday Project

These litle Hair Bobs are the perfect in Scrap Stash Projects and they take only minutes to make.


You'll need:

2 children's hair clips
2 buttons from  your button stash
2 Fabric Scraps 3"x3"
Thread and needle
Hot Glue Gun

Choose something to use for a template and cut out two circles twice the size that you want your final project o be.  What you are making is called a yo-yo







With a basting stitch, by hand turn about 1/4 inch and bast around the entire circle.








Now pull the thread and close the circle tight and bind off.







Lay the yo-yo flower flat wih he gathers in the center.







Now you can choose and sew a button of your choice in the cener of the gathered opening.  See top picture.


I sewed the Child's hair clip to the back of the yo-yo flower.


This is a very cute and easy project inspired my project above.  Adapt for children or adults.  The original instructions are found on this site.  http://justcallmechris.blogspot.com/2011/01/diy-bobby-pins.html

Coming To Tea with Prayers and Quilts

Today my PRAYERS AND QUILTS CLUB met at my house for our monthly meeting and I served and Afternoon Tea.  Normally this groups meets in Auburn but since I don't have a car yet they were kind enough to meet here in my home.

In addition to tea I served Lemon Poppyseed Madeleines, Lemon Glazed Angel Food Cupcakes and Chocolate Strawberry Meringue Cookies and all was gluten-free.  (Recipes Below)

Gluten-Free Lemon Glazed Angel Food Cupcakes

1 1/2 cups egg whites
1 1/2 cups sifted powdered sugar
1 cup all purpose gluten-free flour (for cakes like mine)
1 1/2 teaspoon Cream of Tartar (be sure it's fairly fresh)
1 teaspoon vanilla
1 cup sugar

1. Place egg whites in a very large mixing bowl and let sand a room temperature for 30 minutes
2. Sift powdered sugar and flour together (I found wisking well worked fine)
3. Beat egg whites, cream of tarar and vinilla wih elecric ixer on med-high speed until soft peaks form (the tips curl). 
4. Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form (stand straight up).
5. Gently fold in flour, one-fourth at a time.
6. Spoon into lined cup-cake cups (about 18).
7. Bake for 15-18 minutes

Glaze:

2 cups powdered sugar, grated peel of one organic lemon, juice of one lemon.  Combine all.  Prick top of ho cupcakes with fork or toothpick.  pour one tablespoon glaze over each cupcake, then pu back into the warm but urned off over for 3-4 minutes.

Gluten-Free Lemon Poppyseed Madeleines

2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 teaspoon grated fresh, organic lemon peel
Pinch salt
1 cup gluten-free all purpose flour mix (plus 1/4 teaspoon xanthan gum if needed)
1 3/4 cup melted butter, slightly cooled
Powdered sugar to dust Madeleines

1. Preheat oven o 375 degrees F
2. Generouly grease 2 standard madeleine pans with butter
3. Combine eggs and sugar in a large mixing bowl.  With electric mixer beat on high until creamy for about 4 minutes
4. Add vanilla and lemon extracts, lemon peel and salt, beat to combine.
5. Gradually add gluten-free flour mix and beat just unil combined.
6. Slowly drizzle melted butter into the mixture while beaing until combined.
7. Spoon batter into prepared Madeleine molds until almost to the top. 
8. Bake for 10-13 minutes or until tops are puffed and golden brown. 
9. Invert he pans ono wire ricks and give them a hard tap to remove the cookies/cakes from the molds.
10. Serve warm dusted with a bit of confecioners' sugar.

Strawberry Meringue Cookies

3 large egg whites
1/8 tsp salt
3 oz box Strawberry Jello
3/4 cup sugar
1 tsp vinegar
1 cup miniature chocolate chips

1. Beat egg whites and sal until foamy. 
2. Add Jello and sugar gradually; beat unil siff peaks form (stand straight up) and sugar is disolved.
3. Mix in vinegar; fold in chocolate chips.
4. Drop from teaspoon onto cookie sheet lined with wax paper (you could also pipe them)
5. Bake at 250 degrees for 25 minutes
6. Turn off oven; leave cookies in oven 20 minutes longer.
7. Remove from oven and let rest 5 minues.
8. Remove from pan and store in air tight container.

Bible Reading - April 13

Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Mark 5:1-20

1 Corinthians 9:1-12

Psalms 82

Judges 1-3

Bible Reading - April 12

Reading Through the Bible In a Year

We are again attempting to read through the Bible this year.  Just joining us or did you get behind?  No matter and no need to play catch-up.  Start where you are today and go forward.
Mark 4:21-41

1 Corinthians 8

Psalms 81

Joshua 24

Lemon Rhubarb Bundt Cake

Adapted from Rustic Fruit Desserts.  This was a total hit at our recent church function even though it was gluten-free!

2 1/2 cups plus 2 tablespoons all purpose Gluten-Free cake flour blend
1 teaspoon xanthan Gum
1 teaspoon Guar Gum
1 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsalted butter
1 3/4 cups granulated sugar
zest of 1 ORGANIC lemon
3 eggs
1/2 teaspoon gluten-free lemon extract
3/4 cup buttermilk
1 pound rhubarb, trimmed and very thinly sliced (3 cups prepped)

Lemon Glaze

2 cups confectioners sugar, more as needed
Juice of 1 lemon
1 tablespoon nearly melted butter

Preheat oven to 350. Butter a 10-cup bundt pan.

To make the cake, sift the 2 1/2 cups flour, the baking powder and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. The batter will be very thick.

Toss the rhubarb with the 2 tablespoons of flour and fold half into the batter. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.

Bake for 30 minutes, then rotate the pan and cook for an additional 30 minutes, or until the center springs back when lightly touched. Cool the cake in its pan on the wire rack for 30 minutes before inverting and removing the pan.

To make the lemon glaze, whisk the confectioners sugar, lemon juice and butter together. The mixture should be thick. If it’s not, whisk in another tablespoon or two of the sugar. Spread the glaze over the cake as soon as you remove it from the pan.

Bible Reading - April 11

Reading Through the Bible In a Year

Mark 4:1-20

1 Corinthians 7:17-40

Psalms 80

Joshua 22-23

Calico Beans

I purposely make huge amounts of this recipe and freeze it because it freezes so well.  We use this as a main dish but could also be used as a side dish.  I made 8 main dishes with this recipe plus a meal of a side.

6 15-oz cans baked beans  (we use Bush's)
2 15-oz cans baby lima beans
1 15-oz can kidney beans
1 15-oz can black beans
1 pound pork sausage
1/2 pound bacon
1 cup ketchup
1 teaspoon prepared mustard
1 tablespoon BBQ sauce (opt)
1 tablespoon Worsteshire sauce

Brown the sausage and cook the bacon.  Crumble the bacon.  Set aside.

Drain all the beans EXCEPT the baked beans.

Combine all ingredients and stir to blend.

Freeze in portions for your family.  To serve, thaw and bake at 350 degrees for 20-30 minutes or until heated through.