Archive for October 23rd, 2008

Photostory Friday – Diaper Duty

Thursday, October 23rd, 2008

PhotoStory Friday
Hosted by Cecily and MamaGeek

In this photo, taken about 16 years ago, our twin daughters, Sarah and Laura, are about seven years old. Off camera to the left is our oldest child, 9 years old at that time, and Debra sitting on the cushion, about two years old. The girls are stacking cloth diapers for baby Rebecca, who is child number seven. That’s right; when my oldest child was 9 years old, we had seven children, and I must say, though we were all busy, we enjoyed ourselves very much.

I am full of a tumble of thoughts, wishing I could explain in very few words (so as not to bore you) exactly what it was like, and why the children were helpful, obedient, creative and kind to one another. It took a lot of planning, persistence and hard work on my husband and my parts to accomplish this, and yet we enjoyed the children ever so much.

I am especially thankful that these “little people years” were home school years. Our schedule was unhurried. There was plenty of time for adequate sleep, for doing animal chores, for helping around the house, for playing outside, and for reading books together.

Here is a link to a little something I wrote when I first began blogging that explains some of my thoughts about interacting with the children. Here are some of my thoughts on encouraging creativity in children. As long as I’m at it, here are some things I appreciate about my family.

 


 

Thirteen Recipes I haven’t prepared in a long time, revisited

Thursday, October 23rd, 2008

(This logo was designed by Hootin’ Anni.)

What a busy gal I’ve been this week. I suppose that shows in my blog, since my last post was done on Monday.

I missed Ten on Tuesday, with the great prompt, “What are ten of the best meals you’ve had?” I missed Three Word Wednesday. I didn’t even get to check what those prompts were. Now it’s Thursday 13 time, and I’m debating whether or not to do that meme. I contemplated submitting another recipe with thirteen ingredients, but that’s kinda funky. Then I thought I’d borrow the Ten on Tuesday idea by listing thirteen favorite family meals. That seemed a bit cumbersome, since I would want to include the recipes then. That’s just too big of a post.

OK. Got it.

Thirteen Recipes I haven’t prepared in a long time, but am going to prepare again:

  • High Protein Pancakes or Waffles (from the More With Less Cookbook)

    1 cup cream-style cottage cheese

    4 eggs

    ½ cup flour

    ¼ teaspoon salt

    ¼ cup vegetable oil

    ½ cup milk

    ½ teaspoon vanilla

    Whirl at high speed in blender for one minute. Bake on lightly greased griddle or waffle iron. Serves 3 as a main dish.

  • Baked beans from scratch (soaking the dried beans before cooking, etc.)
  • Nasi Goreng (Indonesian Fried Rice)
  • Corn Bread Dressing (from the More With Less Cookbook)

    Combine in large bowl:

        4 cups corn bread, crumbled

        1 ¾ cup croutons

    Melt in skillet:

        ¼ cup butter

    Add:

        4 stalks celery, sliced

        1 large onion, chopped

        1/3 cup chopped walnuts (optional)

        1 teaspoon celery seed

        2 teaspoons poultry seasoning

        Salt and pepper

    Sauté until tender and add to bread mixture.

    Brown in skillet:

        3 ounces pork sausage

    Add to bread mixture along with 1 cup chicken broth. Combine and turn into greased casserole. Bake at 325 degrees for 40 minutes.

  • Rice Pudding
  • Bread Pudding
  • Refrigerator Bran Muffins (from Set for Life cook book)

    1 cup hot water

    3 cups 100% bran cereal

    1 cup chopped dates or raisins

    1/3 to ½ cup vegetable oil

    2 eggs

    ½ cup sugar or honey

    2 cups buttermilk or nonfat yogurt

    2 ½ cups freshly ground whole wheat flour

    2 teaspoons baking soda

    ¾ to 1 teaspoon salt

    Pour hot water over cereal and dates in large bowl. Let stand while preparing other ingredients. In blender, combine oil, eggs, honey, and buttermilk. Pour into the bran mixture, and mix together. Combine flour, soda, and salt. Add to bran mixture, mixing just long enough to blend ingredients. Do not stir batter again. Drop by tablespoonfuls into nonstick muffin pans, filling 2/3 full. Bake at 400 degrees for 15 to 18 minutes. Yield: 3 dozen muffins.

  • Mexi-Corn Zucchini (from Set for Life cook book)

    ½ pound lean ground beef

    1 medium onion, chopped

    ½ green pepper, chopped

    3 cups sliced zucchini, ½ inch thick

    1 8-ounce can tomato sauce

    2 to 3 fresh tomatoes, chopped

    1 to 2 cups whole-kernel corn

    ½ teaspoon salt

    1 teaspoon mild chili powder

    Brown ground beef, onion, and green pepper. Drain well. Add remaining ingredients. Cover and simmer 15 minutes or until zucchini is tender. Cook: 20 minutes Yield: 4 to 6 servings

  • Fruit Smoothie (from Set for Life cook book)

    2 cups pineapple or orange juice

    1 apple, cored and sliced

    1 orange, peeled and sectioned

    2 bananas

    1 cup fresh or canned fruit, drained

    Ice cubes

    Place juice in blender. Add fruits and blend well. Drop in ice cubes one at a time until beverage reaches desired consistency. Frozen bananas, broken into small pieces, may be used to thicken beverage. Add more juice if desired. Yield: 6 servings

  • Scones
  • Dumplings (on top of stew or hearty soups)
  • Chicken Jambalaya
  • Hot German Potato Salad