My Amish supper plates

When I went on this last trip driving the Amish, I had to opportunity to eat a few meals with them.  They all used these bowl/plate dishes they called supper plates.  I found some in an Amish store we stopped at and bought 4.  I wish I had bought several more, we really like them.  The ones at the Amish homes were more plain in color so when I found these I was quite pleased.

                                               This is the store where I bought the plates/bowls.  I paid $3.59 each for them.

They are about 7 inches across.

                                                     And 1-1/2 inches high.
My Amish friend Simon is looking to see if he can order more for me.  I hope he can get the pretty ones.

Peach Pit Jelly

Peach Pit Jelly

 

Ingredients

• peach pits, enough to half fill a large kettle
• enough water to cover pits
• 5 cups sugar
• 1 pkg powdered pectin

Instructions

1. Prepare 4 half pint jars and lids by sterilizing them, keeping them hot, and get your hot water bath canner ready.
2. Throw peach pits from cooking, eating or canning project into a large kettle, cover with fresh water (a couple inches over the pits) and just set aside on the counter overnight.
3. Note: You want to end up with at least 4 cups of juice after boiling. The more pits you have in the pot of water, the richer and darker the jelly will be.
4. The next day put the pot on the stove and bring to a boil, cooking for about 30 to 45 minutes at a nice, rolling boil, but not too hard. Stir occasionally. Remember, you want to end up with 4 cups of juice, so add more water if you need to, and continue to boil.
5. Remove from heat and let sit long enough to handle.
6. Set up a 'jelly bag' over a pot, or lay several sheets of cheesecloth in a large colander suspended over a large pot.
7. Pour the mixture into the prepared strainer and allow to strain; do not push or force it.
8. When totally strained, measure 4 cups juice into a large cooking pot, stir in the sugar until it's dissolved, and put back on medium-high heat to return to a boil.
9. When it boils, stir in the pectin, and return to a rapid boil, stirring constantly, for 1 minute.
10. Test with your cold metal spoon for doneness by dipping the spoon in the liquid and removing. When jelly no longer drips from the spoon and slides off slowly in a sheet instead, it has jelled properly.
11. Remove the pot from the heat, skim off any foam, and ladle hot mixture into hot, sterilized jars, leaving about ¼ to ½ inch headspace in jar. Apply the lids and process in hot water canner for 10 to 15 minutes (adjusting for altitude.)
12. Remove from heat, let sit for 5 minutes, then remove jars to a towel covered counter, leaving plenty of room in between jars for air circulation.
13. Let sit undisturbed for 12 to 24 hours.
14. Yields 4 half pint jars.

Recipe by Hillbilly Housewife at http://www.hillbillyhousewife.com/peach-pit-jelly.htm

Eating out

     Every time we stop for a burger or even a nice meal we are taking a gamble.  Most of the time it's a losing one too.  Jeff and I were talking today after stopping for a burger on the way home from church about how we always hope the food will be good but it seldom is.  I bet only once in  twenty times is it worth it.  So why do we keep trying?  Good question because I don't know.

     So many times  the place is dirty, the service and food is sub standard and we waste our money.  I am going to make a real effort to stop hoping for a better outcome and just make all of our meals at home.  I wonder how many people actually cook the majority of their meals?

     I have to just make sure to keep soup and sandwich items on hand for times when I don't feel like cooking a big meal.  I rarely make food with mixes and almost always cook from scratch.

     Do any of you have any suggestions or tips for me?

Expanded areas of shipping

Covenant Ranch Trucking:

Delivering for the most talked about Whole Foods Co-op in America!

  

Steps to shopping with Azure Standard

Azure Standard has worked very hard to ensure your shopping experience is both simple and enjoyable. Follow these steps to fill your cart and your pantry today!

★ First create an account with Azure Standard at www.azurestandard.com. It’s easy and free.

★ Second, obtain the drop number for the delivery location in your community. To find

near you call us at 785-380-0034 begin_of_the_skype_highlighting              785-380-0034      end_of_the_skype_highlighting or email covenantranchonline@gmail.com

★ Third, GO SHOPPING! Visit Azure’s website at www.azurestandard.com or order a

catalog to browse offline.

★Once you are finished shopping, you can check out. This part is important. At the delivery screen, be sure to choose the correct drop point and delivery date. Next enter payment information and review the summary page.

inclusive of others, and continually open to scrutiny of its practices- and the practices of its vendors. It was intentionally designed to not “take over” and over-run everyone else. Rather, it is designed to empower everyone in the cycle and system; it is designed to support, nurture and grow health- across this beautiful country of ours - one drop, one farm, one vendor, one customer at a time.

Azure has three main divisions- Azure Standard (distribution division), Azure Farm (processing division), and Azure Husbandry (the division that grows things), and each one focuses on a different piece in the food system cycle.

“I shop with Azure because, without Azure, I actually wouldn't be able to have access to certain products even at higher prices. Organic potatoes, organic peaches, citric acid, etc.” Customer, Cati

    

Covenant Ranch Trucking is owned by the Wood Family. Joe and Jeanette hit the road running in 2010 and the business has been growing every since. Joe and Jeanette have 11 children and two grandchildren. Joe drives truck, trains new

drivers, builds routes, and offers ideas. Jeanette manages the office and staff and is often the voice on the other end
of the line when you call. Jeanette also homeschools their children and manages their farm.

They would love to hear from you! 785-380-0034 begin_of_the_skype_highlighting              785-380-0034      end_of_the_skype_highlighting or covenantranchonline@gmail.com.

You will receive an email from Azure Standard when your order ships and your drop manager will contact you with a time to pick up.

Azure Standard Background

The story of Azure Standard really begins in 1971 when the Steltzer family made radical changes in the operation of their 2,000-acre dry- land wheat and cattle ranch.

Holding the beacon of honesty and integrity as it moves forward, Azure has developed (and continues to develop) a food system that is both

★

Be sure to CLICK SUBMIT to submit your order. The order is not completed until it is

submitted to our database.

Real Indian Food

We just got back from a visit to Arizona to visit my husbands family.  My brother in law is an Indian from India, not a native American.  We have never experienced Indian food.  We asked him to take us to his favorite place to eat.  It was a little grocery store/diner.  He said they serve more appetizer type food than full meals.  He wanted us to experience the food so he ordered several things all of which were less than five dollars per plate.  As each plate was brought out we ate of it and told him which ones we liked and which ones we did not.  One thing I learned is that for sure you ask for very mild because their spices are quite spicy that's for sure.
When I sent the pictures to my email I titled each one with the name of the dish.  For some reason the names did not show up on my email so I will just try to tell you about them but I wont be able to to name them.

 Most Indian dishes we are told have yogurt and garbanzos beans in them.  The first and third dishes were our favorites with the third one show being our very favorite.

The second dish shown was good too.

 Our favorite.

 This dish was similar to chili but without meat.  The garbanzo beans seemed to take their place.  The bread reminded me of a sopapilla.  You take the bread and tear it and use it to sort of pinch the food to eat it.  This dish was a little too spicy for me.  My brother in law said that when his mom makes these she makes them a lot smaller about the size of your palm.

This dish was a sort of dessert and had a rice or something main part.  It looks a little like an egg but it was cold and the sauce was creamy.  It was not a favorite to me.

We enjoyed the experience and asked that next time we visit that he take us to the same place again and maybe to another Indian restaurant.  We sure loved the food.  I think my brother in law was quite happy that we were interested.

Honey~Real vs Fake~ How to tell the difference

German Restaurant

Jeff took me to a German restaurant for my birthday.  It was authentic and very good.

Jeff said the restaurant looked very much like the ones he ate at in Germany.

Jeff had the stuffed cabbage, it came with fried potatoes and homemade sauerkraut.

I had the Ruben sandwich.  It came with fries.  We each at half of our meal and then we switched plates so that we could each try both dishes.  It was quite good and I plan to return.

Beets

Never drink aspartame

You CAN afford to eat healthy

This is a good visual to show that you CAN afford to eat healthy.

Click on picture for larger view.

Cute lady bugs

Cherry tomatoes, and olives and cilantro, how cute.

Cute Snack Bags

Isn't this a cute idea to send in a child's lunch or for snacks at a party? This uses one snack size baggie.

Just paint some old wooden clothes pins and add pipe cleaner antenna and wiggle eyes.

Franken~ Foods

In case you buy your veggies(as opposed to growing them) this is very informative.

Easy to remember if the produce label starts with the #8 it is genetically modified.
#8 PLU 5-DIGIT LABEL: GENETICALLY ENGINEERED or Lab Created "Franken-Food," mixed with Animal DNA and Genes.

Remember too that labeling like this is not required and is completely optional so dont expect it to be an absolute fact.

Also some say this is true : http://www.plantea.com/genetically-modified-foods.htm
and some say its not true : http://www.huffingtonpost.com/jeffrey-smith/plu-codes-do-not-indicate_b_473088.html
You be the judge and be informed. It is your life and your family. Try to grow your own if at all possible.

The Big Waste

Free food storage buckets

Today while I was doing a bit of shopping at the grocery store I stopped by the bakery department to see if they had any empty icing buckets. They did. Four of them. One is a rectangular shape and I am thrilled to have it.

I was needing some more buckets for food storage items I buy in bulk so this comes in handy. Last week I bought several packages of Wacky Mac and needed something to store them in to keep the vermin out.

oranges

This evening Hannah and I went to Wal Mart to pick up a few things and found some oranges for ten cents each. We picked up 4 of them. Tonight Hannah ate one and gave me a slice, they are really good. We are going to go back tomorrow and pick up a bunch more. Can't beat the price. I do not know if they are available all over for that price but we are sure happy about it.

~Tip~we always just put the oranges on the counter but have found that if you refrigerate them they are a whole lot better tasting. Cool and refreshing.

I save my orange peels and put them into a gallon jug of white vinegar that is about 1/2 full. I can then use the vinegar like other orange cleaners. I also have orange essential oil that I will add to the vinegar when I put it in the spray bottle to use as a cleaner.

Waste not, want not.