Saturday, July 31, 2010
Lima Beans for Love
Split Peas for Joy
Black Beans for Peace
Red Beans for Long suffering
Pinto Beans for gentleness
Navy Beans for Goodness
Lentils for faith
Black-eyed peas for Meekness
Kidney Beans for temperence
On the tag attached to the jar is the following: On a dark rainy day do you ever become depressed?
Well, most folks do. You don't want to do anything but get in bed and cover your head.
Well, I have a suggestion for you.
Let's make "Fruit of the Spirit Soup!" "But the fruit of the spirit is love, joy, peace, long-suffering, gentleness, goodness, faith, meekness, temperance." Galatians 5:22,23
DIRECTIONS: Soak beans overnight. Cook as usual. Add an onion, a little garlic and your favorite seasonings.
Submitted by: Mary Webb
I thought this would make a nice gift. I would maybe change up the wording a bit because I think there are too many well's but that is just my opinion. I wanted to post this so I can find it later.
Friday, July 30, 2010
Joy just made the chocolate hard shell and it turned out great. She also put some peanut butter in some of it and its really good too. We were just sure it wasn't going to work because it was so liquid, but we tried it on ice cream and it hardened right up. So cool. And so much cheaper.
I got the new smaller bottles in so the Thieves Oil will be available in the new smaller size.
1/2 oz. $4.00
1 oz. $8.00
2 oz. $15.00
Thursday, July 29, 2010
Super easy magic shell for ice cream. The only ingredients coconut oil and chocolate. If you would like the recipes it can be found at:
Thursday, July 22, 2010
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean.
This is a depression era cake recipe. It sounded good so I thought I would post it for a later time.
Jeff is going to bring his lap top and the local church has wifi so we will not be completely out of the loop. We are bringing our camera so I hope I can post some of the goings on.
We will have about 10 people staying in our camper. We took the table and chairs out. The kitchen cart and the chairs from the living area and stored them all in the garage so we can have room for blow up beds and pallets. For seating we have collapsible chairs that can be used indoors or out.
The camp spots have electricity but no sewer so if you get full you have to pack up and drive over to the dump station. So, we have decided that the toilet will only be used by the pregnant woman, (Christina) and little Sammy or middle of the night times. The main building has showers and toilets we can use other times. I think there is a gray water dump at the site so we can use the shower and sink and such. Oh and there are water hook ups.
We have stocked the freezer with frozen pops and the fridge with snacks, cookies and such. Bill and Christina are also bringing snacks so we should be set in the snack department. Three meals a day are furnished at the camp so snacks are all we have to have.
Our church's turn to cook is Tuesday July 27th. Joella Karber the cook at school has graciously said she will help me take care of our cooking duties. We have lunch and supper. We are making roast, potatoes, green beans and homemade rolls for lunch. Then for supper we will use the left over roast and make french dip sandwiches, baked beans and cole slaw. Joella makes the best rolls and she wanted to make them so she will be doing that. I am so glad Joella is helping me and also some of the other ladies from the church are coming to help serve. I was really in a panic for a while. Joella is going to do the food ordering and all that so I am so glad.
We have only been to one other camp meeting but we enjoyed it so much we look foreword to it every other year when it is in our neck of the woods. On the opposite year it is at Baxter Springs which is too far for us to pull the camper. We are always broke you know.
In other news. I am studying to take my class B or class C drivers test with passenger endorsement so that I can drive a school bus, church bus or a city bus. I was amazed how much you have to know about air brakes.
If/when I get my license I will apply at the Guymon city to drive their ride buses. I could also drive a school or church bus. I decided it may be time for me to get an outside job to help pay the bills. If we get our house sold I may change my mind.
The reason I even thought about taking the test was because this year there was no one available to drive the bus to camp to take the kids and some kids didn't go because they didn't have rides. Our church pays the way for any kid who wants to to go to camp. In past years they have also provided a ride to and from camp. This year there was no one available to drive them but for some reason the lady who was suppose to tell the kids there were no rides didn't want them to be mad at her so she just didn't tell them. That seemed a little odd to me because they were then unable to find an alternative ride and ended up not getting to go. I decided then that I would get my license so I would be one more person who might be available to drive the kids to camp.
When Jeff gets off work we will load up any last minute items and hop in the pick up and off we will go. I will be posting as he camp meeting progresses with pictures so check back for updates.
Tuesday, July 20, 2010
1/2 oz. $4.00
1 oz. $8.00
2 oz. $15.00
Hand sanitizer is very drying to your skin. Thieves Oil is made with essential oils and a carrier oil. Some of the oils I use are bacteria fighting and some are immune boosting. Thieves Oil is a great alternative to the alcohol based hand sanitizers.
Here is the legend of the Thieves Oil
Stories Behind the Thieves The thieves happen to have been merchants and spice traders, and that’s how they knew about the oils because they were importing cinnamon and clove from India and when the plague hit, the kings of the various countries sent out a mandate closing down inter-national commerce and shipping. So all of the ships were docked and they couldn’t sell couldn’t engage in their business and they were going broke.
The spice trade was a very lucrative trade and they made money at it, so they decided, “Well–all of these people are dying and they are afraid to touch them. We might as well go loot their bodies and take the things off and go into the homes where everybody is dead and take the things out of the homes, like pots and pans and jewelry and clothing and set up a pawn shop trade…” that’s when pawn shops evolved.
Of course, you have heard the story when the king issued the proclamation to have the thieves captured, but the constables were afraid to touch them because they knew they had been touching the dead bodies and going in the homes of the dead people, and they didn’t want the plague.
It became so severe that the king even executed a few of the constables that refused. Finally, it was a life or death issue, and as the story goes on there were four of them who were caught. The king gave them an opportunity to confess the secret of their immunity, either with the choice of burning at the stake or being hung by the neck,meaning if they didn’t give up their secret they would be burned at the stake, and worse if they gave up their secret they would be hung by the neck–and they chose hanging.
They gave up their secret and it was published and plastered all through the town.
I remember we used to play together often until they moved away. Even then we would go visit in the summer and go to their ball games with them. The highlight was always an icee after the game. I remember going to the beach once with them. All 6 of us kids were piled into the back of their station wagon. We played around the whole way there and back.
Mark was very smart and worked in the computer industry. I believe he was some kind of programmer. His dad, my uncle was a computer programmer for Diners Club while we were growing up.
Mark was always unsettled and searching. He just couldn't seem to find what ever it was he was looking for. I think it was God he was looking for and I wonder if he ever found him?
I remember he and his wife joined a religious group that we all said was a cult. They gave all their money to them and about starved. Once they had no food and only coffee to drink. They used the frosting off their wedding cake in the freezer to sweeten their coffee. He finally left that sect but I don't know if his wife ever did.
I hope that sometime next month I can take my dad out to Denver to see his brother, my uncle so they can console each other. This is the first of my cousins to die. He was the oldest but he was only in his mid fifties.
My dad has two brothers, Charles (Marks dad) and Richard. Uncle Charles lives in Littleton. Colorado and uncle Richard lives in Barataria, La.
I am sorry that Mark had to suffer so much with his health and ended up dying so young. I wish we had know each other better as we got older.
I will post his obituary if I can find it or when it gets published.
Monday, July 19, 2010
Here's something to do with that garlic you just harvested.
Sunday, July 18, 2010
This afternoon Mollie and Hannah leave for Falls Creek Camp. The girls all go to the Parker's and spend the night the night before they leave so they will all get to the bus on time. I think the Parker's are crazy to have a house full of girls and have to have them all up by 3:30 am or whatever time they decide they need to get up to be at the bus by 4:00am. It's becoming a tradition and the girls love it.
Then Jeff and I leave for Camp Meeting on Thursday evening or Friday morning. Then when the other two get home from Falls Creek they will wash their clothes and come to Camp Meeting.
Today I am cooking a pot of ham and beans and also a roast. I figured we can eat off of them this week and hopefully not have leftovers when we go to camp.
Of course plans can change because nothing is written in stone.
Saturday, July 17, 2010
Friday, July 16, 2010
2 (6 ounce) cans tuna, drained and flaked
1 egg, beaten
3/4 cup dry bread crumbs (I used oat bran instead)
3 green onions, minced (I didn't have these and left them out- they would have been great)
1 clove garlic, peeled and minced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon ketchup (I used sriracha sauce, to make it spicy)
1 teaspoon sesame oil
1 teaspoon black pepper
1/2 cup cornmeal
2 tablespoons vegetable oil
In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.
Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown. (I like mine thin, so I was able to make about 1 dozen patties from the mixture, by using only 1 tbsp or 2 of the mixture and flattening it in the oil to fry. When you do that, they don't need to fry for 5 whole minutes on each side.)
I saw this at Bethany's blog:http://bethany.preciousinfants.com/
Thursday, July 15, 2010
Wednesday, July 14, 2010
Fresh apricots (chopped fine)
4 oz. red onion
1 oz. olive oil
1 oz. cilantro chopped
1 oz. lime juice
1 oz. lemon juice
2 T. white vinegar
Jalapeno pepper ( seeded and chopped)
1/2 t. lime peel zest
1/2 t. cumin
White pepper to taste. Salt to taste. Combine all ingredients in a bowl and stir gently. Cover and refrigerate. This sauce is tasty on a grilled chicken breast.
Joy and Mollie are washing sheets and cleaning the bathrooms in preparation of our company.
I decanted two bottles of home made vanilla. It sure is pretty. I put the vanilla beans on a tray and when they dry I will but them in a gallon jar I have sugar and some other vanilla bean in. It then makes vanilla sugar. Vanilla sugar is wonderful in cookies or tea.
Brother Lyndal Arnall is in surgery now. He is one of Joy's teachers from Bible college who was in California and got sick and they found out he has a pancreatic tumor and some spreading. He is her prophesy teacher. He was in California teaching a class on prophesy when he got very sick. Please join me in prayer for this Godly man.
Mollie and Hannah have another car wash today. This one is here in town so that's good. They are trying to make as much money as possible for church camp. Mollie has already made her half and has started working on mom and dad's half. Isn't that great? I am very happy that they don't have the attitude that they have their part paid for so who cares about mom and dad.
I found a couple of good coupons today at Money Saving Mom's you might want to check out. Its on my sidebar. Both of them were the kind you can print as many as you want. Be sure to set your printer for black and white fast print so you don't waste too much ink. One of the coupons was for $1.00 off a smoothie or frappe and the other is for $1.00 off any Blue Bunny Novelty Carton (excludes single-serve). I have never had a smoothie from McDonald's so now I will have to try one.
Monday, July 12, 2010
The girls and I began cleaning out kitchen cabinets this morning. Joy is very good at organizing so I appreciate it when she helps. Mollie does a great job too.
We did one bank of cabinets today. We will do a bank of cabinets each day until we are done.
Then we will scrub the fronts and use pledge on them to shine them up.
Then Mollie went outside and carried several branches that Jeff had cut from trees over to the burn pile. She said its hard to breathe out there because its so muggy.
Sunday, July 11, 2010
Saturday, July 10, 2010
I also spent $5.00 on cucumbers and yellow and zucchini squash.
There were 6 or 7 vender's there which is about normal for Guymon. For some reason the powers that be don't want to have crafts there. I think anything that draws people to down town should be welcome. If they wanted to they could have a free craft fair once a month and it would surely bring people in.
I managed to get in because I sometimes make goats milk soap. The lady that I buy my goats milk from sells goat meat, milk and eggs there.
I like to go to the farmers market because it only lasts from 8am to 11am and I average out a fair amount of sales. I was a bit worried today because it was the first one of the season but there was a pretty good turn out.
Friday, July 9, 2010
I'm a"Legal American Citizen", and I must show my ID, when:
1. Pulled over by the police.
2. Making purchases on my department store credit card.
3. When I show up for a doctor's appointment.
8. When donating blood.
10. When making some debit purchases, especially
if I'm out of state.
11. When collecting a boarding pass for airline or train travel.
So, why should people in this country illegally, be exempt?? (NO ONE, SHOULD BE EXEMPT)
Why shouldn't we guard our borders as closely as every other country in the world does?
You Go ARIZONA !!!
Thursday, July 8, 2010
Wednesday, July 7, 2010
I am canning 12 1/2 pints of asadero cheese. I have about 20 min. left on the canner.
I think I'd better get going on the cheese canning earlier tomorrow. I want to can some muenster cheese and some cream cheese. I also have a block of Velveeta I should can so it will last longer.
The granddaughters are here for a few days so we will head to town to do some shopping. Dana says she needs new shirts because she outgrew all hers and had to give them to Shelby. I am hoping some of the 4th of July shirts will still be around and marked down.
Justin and Kaleena will be coming to visit in a few days. I cant wait to see them. I have a few things for them to take home with them so I hope they pack light so they have room.
Tuesday, July 6, 2010
I myself have canned butter but have not used it yet. It looks just like it did the day I canned it though.
I buy my cheese in the big block and have wanted to have canned cheese but did not know it could be done until I read this spot about it.
I just picked up a loaf at Sam's the other day of muenster cheese and had just purchased a loaf of asadero cheese so I will be trying both kinds.
If any of you have canned cheese, please let me know your results, thoughts, etc.
Since the original writing of this post I have used this with Cheddar Cheeses, Swiss Cheese, Mozzarella, Monterrey Jack, Colby Jack, and even Cream Cheese (regular, not the soft kind in the tubs). All have worked beautifully, even the Cream Cheese. I have used them as long as 5 years after canning and have not become sick from any of them, even when eating the cheese right out of the jar. But, again, the FDA says that this is not an approved way to preserve cheese, so . . . use at your own risk. I have found that the flavor of all the canned cheese intensifies a bit over time, but it is not at all unpleasant. We prefer it. The Mozzarella Cheese darkened a bit, but it did not seem to affect the flavor, except that like the others, it was more flavorful.
There are really 2 ways. I used to melt the cheese in a double boiler, then spoon it into the sterilized jars. Sometimes the cheese sticks to the bottom of the pan, and the whole thing is a big, gloppy mess.
Here’s better way that’s cleaner, faster and easier.
1. I sterilize wide mouth pint jars (wide mouth half-pint jars may be used) in a 250 degree oven for at least 20 minutes. Since it's harder to regulate a woodburning cookstove oven to that low a temperature, mine is usually hotter. Since you'll process the cheese in a boiling water bath for awhile, this probably isn't necessary, but I think it's safer, so it's what I do.
2. Sterilize new canning lids according to package instructions. I let them simmer in water about 5 minutes, then keep them in hot water until I need them.
3. Now I either cut up the cheese, or if it’s frozen I crumble it and pack it into clean, dry pint jars. Then I place the jars (without lids) on a rack in my boiling water bath canner, to which I have already added some water. Do not put the lid on the canner while the cheese is melting. You want the water to come about halfway up the jars. Any higher and it bubbles into the jars if it gets to boiling. Then, as the cheese melts, I add more cheese until the cheese fills the jars to within about ½ inch of the top.
4. When all melted, I remove the jars from the canner, wipe the rims, and seal the jars. Then I proceed with the boiling water bath for 40 minutes. (I use the Extension Service method of doing a boiling water bath.) When ready, remove jars from water with a jar lifter. Leave undisturbed until completely cooled. Check to make sure all the lids have sealed before labeling and storing.
As with butter, 11 pounds will fill about 12 1/2 pint jars -- or just over 3/4 pound per pint jar. We keep ours in the cache year round. We’ve eaten cheese that I canned like this several years earlier and it was delicious. It tends to get a little sharper, which I like. It doesn’t melt as good as fresh cheese, but when you’re in the bush and don’t have fresh cheese, it’s more than acceptable any way you’d use fresh cheese! During the winter, we usually keep cheese stored in buckets outside so it stays frozen. But, like meat, come springtime with the warmer temperatures, I start canning.
To remove the cheese from the jar, there are basically two ways. You could place the jar in a pan of water (loosen the lid a bit first), and then place that pan in another pan of boiling (or hot) water. This melts the outside of the cheese and will help it slip out of the jar. But, it also heats the cheese, which may or may not be desirable. I usually just run a knife between the cheese and the jar. Sometimes the cheese will slide right out, but usually I have to sort of cut and pull it out in chunks.
I usually can butter in regular mouth jars because I don't try to take it out of the jar all in one piece. That would be hard with cheese.
I was recently thinking about how nowadays we have all these (time saving devices) that we have to work longer hours to pay for. Gone are the days of sitting on your porch visiting with neighbors who had time to come visit.
I long for simpler times. I know we cant go back but I do try to make our lives less hectic by not getting involved in every activity that comes along. Not volunteering for too much and so on. Yet we seem to always be so busy. Why?
Taking stock of my life I think I am figuring out that although we don't participate in zillions of activities outside the home, we sure make plenty of work here. That is one of the reasons we have our house for sale. We need a smaller place with less demands. This place is beautiful but it does take constant work. Maybe if we had a dozen kids at home we could make it profitable, or maybe just make it pretty if we had lots of money. Neither scenario is us so we need to move on.
Do you have pictures or recipes from the 30's? Would you mind sharing with me?
Monday, July 5, 2010
On another note: I was talking to an old friend of one of my daughters the other day and some of the things she said truly saddened me.
I asked her if she was still going to church and she said that is the only day she has to sleep in. I gave her a hard time about that and she responded with God knows I love him. I kept silent but in my heart I wondered "does he?". If you wont live for him but you love him is that good enough? I think if our families say they love us and never show it we would wonder if they did indeed love us. Isn't it the same with God? If we really do love him shouldn't we want to live for him?
Ingredients for 1 quart jar:
3 1/2 cups sliced apricots
1 cup sugar
1/4 cup + 1 Tablespoon Clear Jel (NOT corn starch!)
3/4 cup cold water
1/8 tsp. cinnamon (opt.)
1/8 tsp. almond extract (opt.)
1/4 cup bottled lemon juice
To prevent darkening, as you slice your apricots, put them in a mixture of 1 tsp. or 3000 mg. of ascorbic acid (Vitamin C) and 1 gallon of water. If using tablets, crush thoroughly before adding to water. leave the fruit in there while you do the other things.
Combine sugar, clear jel, and cinnamon in a large saucepot. Add water and almond extract. Stir and cook over medium high heat until mix thickens and begins to bubble. add lemon juice and boil sauce 1 minute more, stirring constantly.
Fold drained apricots into the mix and continue to heat for 30 minutes. Fill jars without delay leaving 1 - inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately in boiling water bath for 3 minutes. Don't cut the fruit too little. :)
Yolanda left this recipe in response for apricot pie filling recipes. I am reprinting it here so I will be able to find it for future reference.
Sunday, July 4, 2010
Saturday, July 3, 2010
Strawberry Pretzel Dessert Recipe
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By Peggy Trowbridge Filippone, About.com Guide
This pie has a pretzel crust and is filled with a fresh strawberry
Cook Time: 10 minutes
Total Time: 25 minutes
2 cups crushed thin pretzel sticks (see Notes)
3 Tablespoons sugar
3/4 cup (1-1/2 sticks or 12 Tablespoons) butter, at room temperature
2 cups boiling water
1 package (6 ounce) strawberry flavor gelatin
8 ounces (1 large block) cream cheese, at room temperature
1 cup sugar
1 cup whipped topping (see Notes)
2 heaping cups sliced strawberries, fresh or frozen
Preheat oven to 400 F.
Friday, July 2, 2010
Making yogurt is easy -
especially if you do it in a slow cooker, or crock pot, as shown below...
NOTE: Start the below process in the evening, before you make dinner.
This way, your yogurt will be ready the next morning, when you wake up.
INGREDIENTS:-1/2 cup of store bought, natural, active/live culture, full fat (not low fat or fat free) plain yogurt. (This will be your starter. After your first batch of yogurt, you can use 1/2 cup of some of your homemade yogurt as a starter instead.)
-8 cups of whole milk. Pasteurized and Homogenized is fine, but do not use ultra-pasteurized.
HOW TO MAKE IT
1. Pour the milk into a crock pot, and turn the crock pot on low. Leave it alone for 2.5 hours, cooking on low.
2. Turn the crock pot off, leave the cover on, and let the milk sit for 3 hours.
3. Mix the yogurt starter into the milk.
4. Put the lid on the crock pot, and then fold and put a heavy bath towel over the crock pot to insulate in the leftover heat (leave the crock pot turned off), and go to bed.
5. Dont know what happened to number 5 she skipped from 4 to 6. Doesnt matter really.
6. The next morning, you'll have yogurt waiting for you in your crock pot. :-) Home made yogurt is thinner than store-bought.
7. Pour the yogurt into a container, cover it, and put it into the fridge.
Let the yogurt fully cool down to the fridge temp.8. Then, if you'd like to add fruit to your yogurt, put a few cups of chopped fruit (of your choice) into a blender, and blend.
Then mix the blended fruit into the yogurt and return it to the fridge to cool back down to fridge temp.
If you'd like a thicker yogurt, then strain the yogurt through a double layer of cheese cloth, letting the yellow whey liquid drip through the cloth, and into a bowl. Do this for an hour or two, and you'll have a thicker yogurt. Straining the yogurt makes Greek Yogurt.
This is the recipe I use. I found it at Candy's Keeping the home blog. I have also found it on the web.
Thanks for the apricot pie filling recipe Yolanda.
While they are baking I am mixing up some wheat bread to make into rolls for sandwiches. For some reason we like rolls better than sliced home made bread for sandwiches. I just have to make sure not to make them too big or its too much bread. I try to make them kinda like submarine buns.
This afternoon I plan to start a batch of yogurt in my crock pot.
I used the banana peels from making banana bread to make fly traps. I will set these in the garage on the bench and when Jeff has time he will hang them around the yard.