A Year of Simple Abundance

Simple Abundance

2010-03-27T12:41:00.001-07:00

I started this book at the first of this year and am enjoying it for the most part. I tried reading once before but only made it through January. This time has been much different; I find my self wanting to read it daily and wanting to find the authentic me. The me that God wants me to be.

I did hit a stumbling for a few days when she talked about focusing back to when you were 10. She describes it as the happiest time for most children. A time when we are happy, innocent and just starting to assert ourselves. She says this is usually before we start trying to please others and are enjoying who we are. I kept picturing me with shorts, boots and a funky shirt and not caring about how my mom thought it looked. She was right in that respect but for me turning 10 was the turning point in my life. My mom made an announcement that would forever change her and our family, my parents divorced, we changed schools, I lost many of my friends and I never remember going back to church with my dad again other than when he remarried. For a couple of days those feelings all came rushing back to me and I felt so alone. I prayed and then suddenly it no longer seemed so overwhelming. I can not explain what happened but I just knew it was time to move on.

As awful as some of things that took place during that time were they did still help make me who I am. I often worry about people finding out all the details of my life but then almost as if God physically whispers in my ear I feel Him tell my heart it is OK, I love you and I can use you.

I look forward to continuing to this book, I am enjoying the journaling and the quotes and her assignments to do. I would encourage you if you ever want to take a closer look at who you are and want/need to love yourself more than this book would be a good starting place.

Funnel Cakes

2010-03-18T17:31:00.000-07:00

When we first started homeschooling Sydney was in kindergarten, Ray in preschool and Vincent was a baby. The biggest thing we did from the very start was read and read a lot! To this day all three of my kids list reading as a hobby/pleasure!

I always knew I could not teach them everything, who can, but if I could give them a love for books and the ability to find what they needed they would be set.

Our favorite thing, or at least mine was unit studies. We started off using Five in a Row, next was Beyond five in a Row and then Sonlight which we still mix with Bob Jones for core subjects.

I avoided just reading stories. I tried to make them fun and include crafts, field trips and related foods when ever we could. For example when we read the story of Ping we went to the duck pond, when we read Madeline we studied symmetry and when we read Charlotte's Web we went to the State Fair of Texas and a few days later made funnel cakes.

I had not thought about that for years, that is until I was looking around on one of my favorite sites for a recipe and found Pioneer Woman's recipe for Funnel Cakes. These are easy and fun to make. They are a little messy to make and eat but that is part of the fun of them and you do not have to wait for a trip to the fair to enjoy them.

Think back to a happy event you shared with family and feel free to share it.

Inspiration

2010-03-17T15:47:00.000-07:00

"Even if you're on the right track, you'll get run over if you just sit there"

Will Rogers

A Loaf a Day: Day Seven, Amish Friendship Bread

2010-02-24T15:11:00.000-08:00

I wanted the final day to be a special bread. One of the fun parts of having a blog are the friends you make through following and comments. Although I have not had this blog long I still think of each reader as a friend. So pull out the ingredients, make up a batch and share it will all your friends and be sure to think of me when you have a slice!

Blessings,
Margaret

Amish Friendship Bread Starter

Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

Directions
1.In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

2.On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

3.Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Editor's Note Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

A Loaf a Day: Day 6 Bread Machine Pizza Dough

2010-02-23T14:41:00.000-08:00

At our house we love our pizza! I use to spend $20-$25 every Friday night for 4 mediocre one topping pizza at the local pizza shop until one week I decided to make mine own. I was tired of never knowing for sure if was going to be good and we wanted more than just cheese and pepperoni. Now I wouldn't think of buying pizza. We get to use fresh ingredients and pile on what ever we want!

This pizza dough couldn't be easier to prepare. Just combine the ingredients in a bread machine and process as directed. The recipe makes enough dough for two 12-inch pizzas. Be sure to use fresh yeast

Ingredients:
1 cup warm water (105° to 115°F)
2 Tbs. olive oil
1 tsp. salt
3 cups unbleached all-purpose flour
1 Tbs. active dry yeast

Directions:
In the bread pan of an electric bread machine, combine (in this order) the warm water, olive oil, salt, flour and yeast. Set the machine for Pizza Dough according to the manufacturer's instructions and process through the cycle.

Transfer the dough to a lightly floured work surface. Punch down the dough and divide in half. Form each half into a ball and cover with a clean kitchen towel. Let the dough rise in a warm place until doubled in size, about 40 minutes. Roll out as directed in the pizza recipe.
Makes two 12-inch rounds.

If you have a little more time this is another great pizza recipe!

Pizza Margherita

Ingredients:
For the pizza dough:
1 Tbs. (1 package) active dry yeast
3/4 cup plus 2 Tbs. lukewarm water (105°F)
2 3/4 cups all-purpose flour, plus 1/2 cup for
working
1 tsp. salt
1 Tbs. extra-virgin olive oil
For the topping:
7 oz. mozzarella cheese, thinly sliced
8 fresh plum tomatoes, peeled and chopped,
or canned plum tomatoes, drained and
chopped
1 handful of fresh basil leaves
Salt and freshly ground pepper, to taste
4 Tbs. extra-virgin olive oil

Directions:
To make the pizza dough, in a small bowl, dissolve the yeast in the lukewarm water and let stand until slightly foamy on top, about 10 minutes.

In a large bowl, stir together the 2 3/4 cups flour and the salt and form into a mound. Make a well in the center and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.

Lightly flour a work surface with some of the 1/2 cup flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball.

Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours.

Preheat an oven to 450°F. If using a baking stone or tiles, place in the oven now.

Turn the dough out onto a surface dusted with the remaining flour. Punch the dough down and, using your hand, begin to press it out gently into the desired shape. (If you want to make individual pizzas, divide the dough into four equal-size pieces and shape each one.) Place one hand in the center of the dough and, with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as you work with it. (Or roll out the dough with a rolling pin.) The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim.

Transfer the dough to a pizza peel or baking sheet, cover with a cotton towel and let rise again until almost doubled in size, about 20 minutes.

Cover the dough with the cheese and then the tomatoes. Scatter the basil over the top. Season with salt and pepper and drizzle 3 Tbs. of the olive oil over the top. Transfer to the oven and bake for 10 minutes. Reduce the oven temperature to 400°F and bake until the crust is golden, about 10 minutes more. Drizzle the remaining 1 Tbs. oil over the top and serve immediately.
Serves 4.

Adapted from Williams-Sonoma Kitchen Library Series

A Loaf a Day: Day Five, Amish White Bread

2010-02-20T19:14:00.000-08:00

This bread is extremely easy and delicious. This can be made in a bread machine by simply putting the ingredients in and choosing the bread cycle or which ever cycle you use for regular bread. Enjoy!

Amish White Bread

Ingredients
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Directions
1.In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2.Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3.Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4.Bake at 350 degrees F (175 degrees C) for 30 minutes.

A Loaf a Day: Day Four White Bread

2010-02-18T15:38:00.000-08:00

I am sorry I did not get one up yeasterday but I spent the day sewing and in the later evening we were having a bandwith war. The boys play online games and last night they got an expansion that come up and HAD to load it and try it out. Since the expansion is only yearly I yielded.

This bread recipe is what we use for sliced bread. It is tasty and can be made with wheat flour also or a combination of wheat and white.

Moms Basic Bread
BY Crystal Miller
Makes 3 loaves

3 cups warm water
2T yeast
1/3 cup sugar
1/3 cup oil
3 t. salt
9 cups flour

Let rise once for 1 hour. Punch down and shape into 3 loaves. Place in 3 greased loaf pans and let rise about 30 to 40 minutes. Bake at 350 for 30 to 35 minutes.

I will give the ‘by hand’ instructions first and then follow with any changes that need to be made if you are using a mixer.

First in a large bowl put your 3 cups of warm water. Without having to get the thermometer out to make sure your water is just the right temperature I will tell you how I gauge it. I get the water so that is a warmer than baby’s bath water. You want it to be a tad more than comfortably warm on your wrist. If your kitchen is cool then you can warm up you measuring cup first and even your bowl by running them under warm water to get them warm enough so when you put your water in there it does not cool the temp down. O.K. now you have your warm water in your bowl. Sprinkle your yeast and sugar in the bowl and let it sit for about 5 minutes. It should get foamy and bubbly. If it does not then your yeast is not working. You can try again or get some new yeast. Old yeast sitting in a cupboard will eventually not work (that is open packages of yeast, sealed ones should be fine). After it has bubbled it is now time to add your oil and salt and begin to add your flour. At first you can mix with a large wooden spoon but soon as you add flour it will get much too thick for that. As soon as it can not be mixed with a spoon, dump it all out on a clean counter that has been dusted with flour. Keep adding flour and mixing and then kneading the dough. Kneading is the process that develops the gluten in the bread. You knead your dough by pushing the heels of your palms into the dough and then grabbing your dough and folding or pulling it forward and pushing with your hand again. You can rotate the position of your dough and continue the process. You will need to do this for about 12 to 15 minutes. If you do not your bread will not rise and be light and delicious. After your bread has been kneaded it is time to let it rise. Put a dishtowel over it and let sit for about 1 hour. After your hour is up you punch the down and knead it some more to get all the air bubbles out. Now it is time to cut the dough into 3 pieces and shape them into loaves. I don’t do anything really fancy for this. I simply roll and shape and make it look like a loaf. Kind of like playing with play dough :). Then put your dough in a greased loaf pan (I spray with non-stick cooking spray) and do this for the next 2 loaves. Then it needs to rise once again. This time you let it rise for 30 to 40 minutes. When the bread is almost done rising you can pre-heat your oven to 350 degrees. Bake the loaves for 30 to 35 minutes.

Now if you have a mixer the process is a little easier. If you have a Kitchen Aid type mixer then you can proceed as stated above only using the dough hook for the mixer and letting the mixer do the kneading for you. You will need to let the machine knead the dough for about 7 to 10 minutes. I like to just leave the dough in the mixer and when the rise time is over then simply turn it back on to punch the dough down and continue on as above.

If you have a high powered mixer like a Bosch then the process gets easier. Simply put all ingredients in the bowl (start with about 7 cups of flour an add flour as needed until the dough cleans off the sides of the mixer). Knead on the setting 1 or 2 for 5 to 7 minutes and that is it. You can take the dough out and proceed to form loaves and let them rise and then bake. The reason is that the Bosch incorporates a lot of air into the mixing process and the additional rise time is not needed.

A Loaf a Day: Day Three, Batarde/ French Bread

2010-02-16T18:30:00.000-08:00

If you have not noticed in the other two pictures you probably have in this one, I do not worry too much about the shape of my bread. I use to fuss over it and even now do on occasion but for the most part I form it and let it do what it will. With the French bread I think it lends to the rustic taste not to be smooth and perfect anyways.

This recipe comes from a book I cannot recommend highly enough, it is called America's Best Bread Machine Baking Recipes. It is by Donna Washburn and Heather Butt. I have tried almost all the recipes in it and have NEVER been disappointed!

Batarde/ French Bread
makes 1 loaf

Ingredients
1 1/2 cups warm water
1 1/2 tsp salt
1 tbs granulated sugar
4 cups bread flour
1 1/2 tsp yeast

1. Measure ingredients into baking pan in the order recommended by the manufacture. Insert pan into oven chamber and select DOUGH CYCLE. I put the ingredients into my Bosh mixer and knead with the dough hook until the dough is mixed well and tacky but not sticky and wet. Usually for about 6min on 2.

2. Remove dough to a lightly floured surface; cover with a large bowl and let rest 10 - 15 minutes

3. Form dough into a 14" loaf, tapering both ends. Place on a baking sheet sprinkled with cornmeal or with cooking spray; cover and let rise in a warm, draft-free place for 30-45 minutes or until double in size.

4. Bake at 425F for 20-25 minutes or until loaf sounds hollow when tapped on the bottom.

A Loaf a Day: Intro

2010-02-14T16:15:00.000-08:00

Some of the best things are truly the simplest things. In my family as long as we have fresh homemade bread all is right with the world. No matter how tight money gets or how plentiful it gets I make sure I have all the ingredients for at least some simple French bread. I remember when we had some extra money and things were busy grabbing some bread at the store; my kids actually complained. My daughter calls store bought bread a bleached sponge. Of course their demand for my bread always makes my head swell!

I have heard so many people complain that it is too hard, they can not find a good recipe or it takes too long and that simply doesn't have to be the case. Nor do you have to have fancy equipment. I used a bread machine from a second hand store for a long time. I threw all the ingredients in, let it do all the work on the dough cycle, I then shaped it, put it in a regular bread pan and baked it. I now have a Bosh mixer that I would be lost without but it is not necessary.

To help those of you out there who may want to make their first loaf or are just looking for some new recipes I thought for the next week or so I would post a new recipe everyday along with some photos and any tips that I have found.

Please do not worry about equipment or ingredients, most of these will use regular ingredients and the tools commonly found in most kitchens. Please feel free to leave questions and comments as we go along and I will do my best to answer them. Also feel free to share your bread recipes too.

First recipe and pictures to follow later this evening.

Oh, I almost forgot I will be sharing some recipes also that are made specifically for bread machines.

God Knows My NEEDS

2010-02-12T17:27:00.000-08:00

I am sorry I have avoided this blog and my other one lately. We have just had so much going on here at home I have not had the time or energy to put together much.

My husband like myself is self-employed and with the economy lately that has had more downs than ups. In November he went 6 weeks without work and then for the last 4 he has not had any work.

We have gone round and round about what to do and tried to have faith that God was in control, and He is, but it still has been tough! We finally made the decision he would look for regular work with a company. He has had a few interviews all promising to let him know something in the coming weeks but nothing definite.

I am thankful that I am home to help ease some of the stress this is causing. I am able to be here for my husband and our boys and try to keep things normal. One of the things that has been a great source of comfort has been a Bible study we are doing at church. It is a series by Jim Berg called Quieting the noisy soul. This series started a few months before things got bad and I am so thankful for all the ground work that was laid before this happened.

The emphasis so far has been on the attributes of God and his love for me and desire to meet my needs. In the past when Scott would go without work I would get scared, fret and blame God. I was sure he punishing me or Scott for something and although He had never failed us I just knew each time this would be the one. Of course He always saw us through and God is doing it again this time. He is always God, He never changes...even when I do and He is always doing something good for me.

We do praise God that my website, e-bay store and Etsy have generated many sales over the last few months, when normally after Christmas things die down for me until summer.

We found at Wednesday that Scott has a 4-6 week job that starts Monday and for that we are very thankful but of course when that ends we have no idea when he will have work again. I do know however that God will be with us and He knows our needs and will meet them; our genuine NEEDS not our wants.

But my God shall supply all your need according to his riches in glory by Christ Jesus. Philippians 4:19 KJV

Be Back Soon

2010-02-06T13:47:00.000-08:00

Simple Bracelet

2010-02-04T19:47:00.001-08:00

This is just the cutest bracelet! It is simple but something really stands out about it to me! I also love the way the artist photographed it!

If you are interested in it you can find it one Etsy in Flower Bed Heads shop.

Etsy is really one of my favorite places to shop and not just because I have a shop there! You can find so many unique gifts and you are supporting an artist not just a massive chain store.

Where do you go to find unique gifts?

Pantry Challenge

2010-01-27T18:47:00.000-08:00

Unlike so many others that took part of the eat from your pantry and freezer challenge, I did NOT like it!. It was fun the first week and a half but then I started thinking about the sales I was missing and I started fretting about how things would look in our pantry and freezer by mid February.

My husband is a contract worker so like this week so far he has been home every day but last week he worked 50.5 hours. We never know when the work will come so I try to keep the pantry and freezer full knowing we may really need it. As the challenge went on I kept feeling like I was being irresponsible because I was not taking advantage of sales and coupons.

As far as sticking to it we did pretty good; I did have to buy crackers the first week because Scott was taking soup several days to work for lunch and he wanted some and then on week two I bought coffee. I really thought about trying to go without it but the alternative was not a pretty thought. Then on Tuesday I was done with this! We had run out of tea bags, sugar and were almost out of bread flour, Scott and I went to Sam's and got what we needed and found some meat on clearance! I am finishing out the menu and not using the meat until February but if I see a good sale I am heading to the store!

I did learn several things though: 1. I like planning but enjoy flexibility 2. I need to stock up on more full meal things not just bits and pieces 3. I need to keep a better inventory and rotate the freezer more 4. I can make do if I have to 5. I like having my menu two weeks put but a month is too much for me! I can make some pretty yummy pasta sauce from scratch!

Meal Plan Monday: Last Week of Challange!

2010-01-25T05:49:00.000-08:00

This is the last week of eating from our pantry and freezer and I am glad!

Monday- Chicken enchiladas for me, beef for the guys, black beans, and Spanish rice

Tuesday- Beef Burgundy over noodles, salad and rolls Recipe below

Wednesday- Chicken and rice, green beans and maybe a salad

Thursday- Waffles, hash browns and eggs- did not make last week

Friday- Quick Lemon Pasta and French bread

Saturday- Pizza and movies

Sunday- Pork roast, roasted taters and corn

Beef Burgundy Simplified From The Urban Homemaker
This freezes very well!

2 T. oil
18 small white onions, peeled (or frozen)
3-5 pounds beef chuck, cut in 1 1/2 inch cubes
2 T flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1-2 C. Burgundy or other dry red cooking wine
2 cloves garlic, crushed
3/4 Cup beef stock or canned beef bouillon)
1 8 oz can tomato sauce
2 T. chopped parsley
1 bay leaf
1 tsp. thyme
3/4 pound fresh mushrooms
2 T. butter

Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry between paper towels and brown it on all sides in the same pot without crowding. You may have to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock, tomato sauce and herbs. Over heat bring the mixture to a simmer and then cook it,m tightly covered for two or more hours or until the meat is fork tender. Add the onions after one hour.

Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms if large, leave small ones whole. Heat the butter and remaining % of oil in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.

When done, skim off any fat and add the mushrooms. Voila! Beef burgundy! After cooling, it can be refrigerated or frozen at this point. If the sauce is too thin, combine 2 TB flour with 1/2 Cup water and whisk the mixture into boiling beef burgundy. We like to serve this over egg noodles.

Chicken and Rice
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts

Directions:
Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375°F. 45 min. or until done.

*For creamier rice, increase water to 1 1/3 cups. After cooking cover with foil and place in a 2 gallon freezer bag

Be sure to visit The host of Menu Plan Monday for more meal ideas and recipes.

Abundance

2010-01-24T16:57:00.000-08:00

Well for those of you who have found your way here and have checked back you have probably noticed very little activity and I am sorry. I really wanted to start the year off right and try to post daily or at least every other day but life has not worked out that way. We have had an abundance of many things lately but not an abundance of simplicity!

So whom should I blame for a rather hectic and busy month? Myself of course! I was so firm with myself at the end of the year as I set goals for myself in many areas and the biggest one was to work on keeping things low key and simple. That is SOOOOO easier said than done.

I thought I was doing it but then when home, school, work, church, pleasure and life in generals calendars merged it was anything but simple. Most of it was because of oral commitments I made without looking at my calendar and without thinking about the fact that sewing orders would also come in that would need done.

I often times think life would be so much easier if I found a job outside of the house again in the nursing field but I know that is just more of that life is greener junk that I all too often fall for!

So... I have put some things on hold and made some changes. Last Wednesday was my last night to teach at church for six weeks, this week-end I have been putting inventory limits on almost all my clothing items in our store, on e-bay and on etsy plus I have limited myself to 4 custom orders a month. Our menu is getting a little simpler and I am going to cut back on trips out of the house, especially the post office. Right now I go daily to try to keep my rating high on e-bay but it is wearing me out and unnecessary. I think every other day will work out much better and save a little gas. I will also be shutting my computer down more during the day to lessen the distraction it can be.

I am also working on setting some real workable "work hours" and include a day off. I am also scheduling a day out every week with the boys, we have done this most of their lives but somehow over the last year or so it has gotten sporadic at most. They are always asking to go downtown and I usually have to say no we are too busy. I know all to well after our daughter leaving home that those memories we make with them daily are so precious for us and for them.

Well this has gotten lengthy and I am going to go play cards with my boys! I will try to post our menu later tonight.

Menu Plan Monday

2010-01-17T20:09:00.001-08:00

So far we have done pretty good on eating from our pantry and sticking to the menu. This week is a little busy during the day and evenings so I tried to keep the meals quick and simple! I will give you an update on the pantry challenge Monday afternoon.

Monday- Vegetable Soup and salad

Tuesday- Sub sandwiches and fruit

Wednesday- Chicken pot pie and rolls

Thursday- Stir fry and fried rice

Friday- Taco soup served with tortillas

Saturday- Waffles, hash browns and fruit

Sunday- Raviolis, salad and french bread

Taco Soup

1 lb. ground beef
1/4 c. chopped onion
1 (16 oz.) can diced tomatoes
1 (16 oz.) can kidney beans – no need to rinse I used home made
1 (16 oz.) can corn – don’t drain
1 (8 oz.) can tomato sauce
1 can Rotel (diced tomatoes with green chilies)
1 pkg. taco seasoning I use the homemade recipe below

Brown the ground beef and onion. Mix together with all other ingredients. Simmer at least 1 hour, or all day in the crock pot!

Taco Seasoning makes 1 cup
Ingredients:
12 teaspoons chili powder
10 teaspoons paprika
9 teaspoons ground cumin
6 teaspoons onion powder
5 teaspoons garlic powder
1/4 teaspoon cayenne pepper

Directions:
In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months.

Looking for more ideas, be sure to visit I'm an organizing junkie

Courage

2010-01-16T19:59:00.000-08:00

I teach the 3-6 yr olds on Wednesday night at church and the last few weeks we have been talking about Gideon and having courage so when I saw this quote it really stuck with me and I wanted to share it.

"Keep your fears to yourself, but share your courage with others."
Robert Lewis Stevenson

Can you imagine how things could have gone for Gideon and his 300 men if he had not shown courage and been a strong leader? How 'bout you, do you whine and throw your fears about to others or do you gather up courage in the Lord to get through your day?

Menu Plan Monday

2010-01-11T18:53:00.000-08:00

Well it is 9:00 pm but better late than never.

Monday- Spaghetti and French bread

Tuesday- Burritos and Spanish rice. The beef is already cooked and seasoned in the freezer and I canned the beans last week.

Wednesday- Sticky Chicken, taters and corn

Thursday- Sausage and rice in a Spanish seasoned tomato sauce

Friday- Homemade chicken nuggets, macaroni and cheese, and green beans

Saturday- Minestrone soup

Sunday- Savory beef over noodles, salad, and rolls

Be sure to visit the host of Menu Plan Monday for more recipes and inspration.

Out For A Few Days

2010-01-09T19:12:00.000-08:00

I am so sorry to do this, especially since I just started this blog, but I will probably be away for a few days.

This last week has been busy trying to get the new bedroom and sewing studio in order and then this morning our heater broke down and the part will not be in until Monday. My computer is located in the coldest room of our house so I will probably not be on until Monday afternoon.

Never fear though I am getting ready to go sit by the fireplace with our laptop and work on some post however it does not have wifi and we took the connection port out of the front room last week because I said it was not needed. Alas I will type and dream of being online.

Have a great rest of your week-end!

Menu Plan Monday

2010-01-03T18:06:00.000-08:00

This will be our first full week to eat from our pantry and freezer. Other than fresh veggies, milk and ketchup I will not be buying any groceries.

Monday Lunch Grilled Cheese sandwiches and baked fries
Dinner Baked Potatoes, salad and rolls

Tuesday Lunch Soup
Dinner Chicken Marsala and French bread

Wednesday Lunch Qusadillas
Dinner Black Bean Tostadas and Spanish rice

Thursday Lunch Sandwiches
Dinner Waffles, hash brown and eggs

Friday Lunch Pitas and fresh fruit
Dinner Pizza

Saturday Lunch left overs
Dinner French Stew recipe below and french bread

Sunday Lunch Sandwiches
Dinner Savory Beef, rolls and salad Savory Beef recipe from Once-a-Month Cooking

French Stew Recipe
This recipe is so easy because for the most part you chop it all up, put in the pan and forget about it!

Ingredients
2 teaspoons olive oil
3 cloves of garlic
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup white wine you can substitute it for water or broth
2 cups chopped carrot
1 1/2 cups chopped onion
16 ounces of peas canned or frozen
8.5 ounces of green beans canned or frozen
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 (14 1/2-ounce) can diced tomatoes (we left those out last night)
1 bay leaf

Preparation
Preheat oven to 300°.
Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, and the rest of the ingredients and bring to a boil.
Cover and bake at 300° for 2 1/2-3 hours or until beef is tender. Discard bay leaf. Serve with fresh French bread.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

For more of this week’s meal planning ideas and recipes visit I’m an Organizing Junkie.

Limits

2009-12-29T18:20:00.000-08:00

"Never limit yourself because of others' limited imagination; never limit others because of your own limited imagination."

Mae Jeminson

Freezer Inventory

2009-12-28T17:40:00.000-08:00

To make things easy and to help avoid me running back and forth to the freezer I am going to be using this log sheet for my freezer inventory tomorrow and this one for my pantry. Organized home is full of great tips and resources that will help you get your house and life organized in no time.

I am planning on heading to bed early since we get up at 5:00am I want to be sure to be well rested. For my to do list I have the inventory of the freezer and pantry, regular cleaning and scrubbing the bathroom floors. I also need to get some stuff done in my sewing area because this week-end we will be painting Sydney's old room and moving into it. Our old bedroom will become my sewing studio!

I cleaned out some patterns tonight but I still have way too many and need to get more fabric sorted. Of course it does not help that I bought 66 yards of various fabrics today.

Eat From The Pantry Challenge

2009-12-28T16:06:00.001-08:00

Ok.... I have debated about this all day and I am going to go ahead and do it!

Money saving mom and Life as mom are hosting a freezer challenge, the goal is to buy only produce and dairy if need be and for the entire month of January eat from what you have on hand.

I looked in our deep freezer, pantry, refrigerator and the freezer above the refrigerator and we are in need of cleaning out. I am not sure what type of meals I am going to come up with but I am going to give it a shot.

I will still have to take care of buying pet food, at least for our dog and a few toiletries but I plan to get them with ECB's at CVS.

My own goals for the Eat From the Pantry Challenge:

1. Take detailed inventory of my freezers and pantry. We have icky weather possibly coming in so this will give me something to do tomorrow.

2. Toss all the stuff that has gone bad or is unrecognizable.

3. Come up with a menu, hopefully be able to use much of what I had already planned.

4. Go to the store once a week for milk, fruit and veggies. My goal is to spend no more than $25 a week. I will let you know weekly how I am doing.

Definition of Abundance

2009-12-27T07:42:00.001-08:00

1.A great or plentiful amount.

Welcome To Abundance

2009-12-27T07:25:00.000-08:00

Welcome to A Year of Simple Abundance. I am not sure what the journey through 2010 will look like but I do have an end in mind. So if you would like, come along with me.

I cannot promise daily post, life changing projects (although some maybe), I do not promise to make you rich or help you save enough money to pay off all your debt, I do not promise anything more than to be honest with you about my successes and failures.

I hope along the way we are able to help and encourage each other. Please feel free to leave links, comments, tips and anything else you would like that may be of help.