busy in the kitchen

How about some pumpkin pie?

When Bob and Jenny were on their way here to visit us, they stopped at a roadside stand and picked up a pumpkin.  Bob wanted to make pumpkin pies for us.  (Isn’t that great?) 

Others came and went, but David was Bob’s faithful sidekick throughout the whole process.  The first thing they did was cut up the pumpkin, and I daresay this step (involving large sharp knives) was quite thrilling for the little boys, as he let David and Caleb do some cutting, too.  They peeled it, seeded it, cleaned out all the membrane inside, and cut it into chunks.  They worked slowly and carefully and Bob talked to David, teaching him and telling him things, and sometimes they were quiet, too. 

(Seth, Bob, David,and Jenny)

The cleaned up all their own mess, so thoughtful.  David had a great lesson in baking and how to work together with someone to get a good result.  Bob encouraged him a lot. 

They filled a big pot with the cleaned pumpkin, and added water to cover.  Then, they simmered it on the stovetop until the pumpkin was completely cooked and soft.  Bob drained the water off and mashed the bright golden pumpkin until it was glossy and smooth.  By the time this stage of the recipe was completed, it was about 7:30pm and they decided to make the pies on the next day. The mashed pumpkin was left in the pot with the lid on, overnight.

The next day, after our nature walk, there was much searching around in the cupboards to gather the ingredients; cloves (I only had whole cloves so they chopped some up into powder, as we discussed how useful a mortar and pestle would be in that situation.  My mom has one).  So yes, cloves, cinnamon, evaporated milk, eggs from my own chickens, and…. (I turned to ask just now) “Did you use sugar, Dave?” (He said yes.)

Next, homemade pie pastry; flour, salt, shortening, and water.  (using a marigold fiesta mixing bowl)

When the pies were assembled, each in a fiesta pie plate, they were carefully settled into the oven to bake.

(juniper and scarlet fiesta pie plates)

By the end of the day, after it baked and cooled, we were able to eat and savor the most delicious homemade pumpkin pie I ever had, made with so much thoughtfulness and love.  Bob sliced and served it to us, Rich first, then me, and then his beautiful wife and all the children.  It was a welcome treat, and a memory made.

There was enough leftover for me to snack on the next day and the next.  In fact, before I went to bed last night I ate two pieces.  I wonder if that’s the reason why I slept so good?  (goodpie/goodnight) 

There is something quite meaningful when a recipe is shared and given, it truly creates a connection between two hearts, whether the loved ones have been separated by the miles or by death (like Grandma and me), we can think of one another as we create tasty foods.

Like every person that loses a loved one, I wonder, “Can Grandma see me right now?”  “Does she know I’m a stay at home mom with seven children?”  I would sure love to spend an afternoon with her again and show her the little ones that she didn’t get a chance to meet, Sethie and Sarah Joy.

But, how wonderful, that Sethie and Sarah helped me make HER cookies, yesterday?  On a day in which I felt down in the dumps, I found Seth at the mixer, getting ready to make something.  I took *the advice*, and even though there was not a fiber in my tired body&soul that wanted to dirty a bowl, or cookie sheets, I pulled out the recipe and got to work.

Ladies, if you’re feeling blue?  Get in the kitchen and bake!  If you’re anything like me, it will cheer you up as you put your thoughts into a recipe, handle the ingredients, laugh at your babies tasting molasses straight from the jar, and bake something yummy for the children coming home from school.

(Even if you burn the last tray, it’s worth it.)

Thanks, Grandma, for the tried and true recipe.  You always seemed to have some yummy baked good for Grandpa, ready for us to share.  I love you and can’t wait to see you again someday!

Grandma’s Soft Molasses Cookies

1 cup shortening
1 cup sugar
1 cup molasses
1 egg

(cream these together, then add the following):

4 3/4 cups flour
1/2 tsp. salt
3 tsp. baking soda
2 tsp. ginger
2 tsp. cinnamon
1 tsp. allspice or cloves
3/4 cup sour milk (milk with a little vinegar in it)

Mix well, until smooth.  Drop rounded spoonfuls onto greased cookie sheets about 2 inches apart.  Bake at 375 until just set (for very soft, chewy cookies) or edges are browned (for more solid, cake-like cookies).

For burned cookies:  put your last tray in the oven and then go change a diaper, pick up a mess, and read a book until you smell smoke.

Also yesterday, our baby girl discovered a yellow jacket here in the house on the floor, crawling around so conveniently for nature study.  Before I knew what was happening, she was screaming in agony.  She had touched the *pretty little buggy* and it stung her terribly!  I found the stinger in the tip of her tender middle finger….I pulled it right out and ran her finger under cold water, gave her Motrin, held her, patted her, but it took a while to settle down.  Bee stings hurt! 

About an hour later, we were outside on the driveway watching the boys play.  I happened to look at Sarah, and she was so quietly pitiful, studying her big finger (swollen).

“What’s that over there?  This finger feels so strange.”

“It looks strange, too.  I’m pretty concerned about it.”

“Maybe I can find something else to do, I don’t know.”

“Ugh.  I just can’t get my mind off the pain!”

“Mama, please kiss it!  I seem to remember your kisses having magic powers.”

(so that took care of that)……..

…..And this is what the boys were doing:

I know it’s pretty obvious, but just in case you need a clue……(smiles)……they were industriously making valuable money!   They have collected bottle caps and they were hammering them flat and thin.  (the red ones are worth the most, because there are fewer red ones) Then, Davy was cutting them and folding them into a pie-shape.  Why not leave them in circles, you ask?  “Because the stuffed animals can’t hold them unless they are folded up!”  Oh, yes, why didn’t I think of that myself?

I love busy boys, when they are busy doing something this harmless and precious!

Pictures (taken yesterday) of Seth William, age 2 years and 8 months:

What a boy!

Thank you, dear friends, for stopping by today here at my place in blogland.  I hope you try the cookies!

Have a great day,

Love, Shan

“But what makes seasonal fruit so scrumptious is that it is part of a rhythm, a rhythm that allows you access to it only once a year.”

-Bob Welch

I love the smell of concord grapes.  It’s the neatest thing to be outside at this time of year; all of a sudden the wind will move just right and the smell of sweet, dark, and dusky grapes will blow our way. They are growing in the wild around our property.  I know of three good patches.

These grew conveniently by the side of the road.  The other patch is also by the road, up aways.  The other patch is way way way up high in the tops of some pine trees.  Totally out of human reach.

This weekend, I took my husband down to show him the grapes.  I took pictures and picked a few bunches to hand up to Rich, who was still up on the road, with Sarah.  I bent down to look under the vines to see the pretty bunches dangling among the leaves…”The view is great down here, Rich!” 

“It’s great from up here, too!”  He said, looking at my anatomy and not the grapes.

My husband and my Dad LOVE concord grapes. 

I personally don’t really enjoy eating them but I do half-heartedly eat about three, just because they’re there and God gave them to me free for the taking.  The purple skins are thick and the insides are a round slimy ball of sweetness, with three strange-tasting hard seeds in the middle.  Rich usually chews up the seeds and eats them with the rest of the grape, but he also sometimes spits them out.  He did that (loudly) this weekend, surprising Sarah half to death and making her laugh and laugh…….

What do you do with concord grapes?

My wonderful aunt shared a recipe for concord grape pie with me and so I made it this morning,for the first time ever.  I picked six cups of grapes, washed them and cleaned them of stems.  Then, I sat at the table and pinched the skin off each one.  I asked Seth to help me and he did a great job.  It’s amazing what 2 year olds can do when the big brothers and big sister are away.  I was very impressed and tickled by his help.

Sarah sat on my lap and made me laugh by slowly eating a grape and then carefully adding her unwanted seeds to the bowl.  She took them out of her mouth and put them right in.  Thanks Sarah!

I simmered the skinless grapes for five minutes on the stove top, then pushed them through a sieve to remove the seeds. 

To make the filling you add the skins to the pulp, along with a cup of sugar, three tablespoons of flour, and a teaspoon of lemon juice.

Pour the filling into a prepared crust; dab butter on top, and cover with another crust.  Seal the edges and bake at 425 for 10 minutes, then 350 for 30-35 minutes, until bubbling and lightly browned on top.

I’m eating a piece as I write…..it’s so good!  I can’t wait to serve it to the family later.

Thanks for stopping by.  I hope you’re having a wonderful Monday. 

(((hugs)))  You are loved.

Good afternoon!

I said I would show a picture of Rich’s sink & faucet installation.  He did a great job replacing our stainless steel double sink and cheap, leaky faucet.  Thankfully, he was able to just put this sink down right where the old one used to be, with no trimming of the counter.  He did have to re-arrange the plumbing underneath the sink.  It was done neatly and just right.  He had me look several times under there, to admire the straight pipes. 

No more wrestling with my tall stock pots or juice pitchers.  This faucet has a tall, beautifully curved neck.

I like the way we can pull the head down.  There are also two different water sprays.

This picture gives an idea of the depth of the sink, for those familiar with the size of fiesta disc pitchers.

It’s deep, with a slight divider in between sinks.  I have my Dawn dish soap in the dispenser.

Rich said, “It’s just too bad we don’t have any little babies to bathe in the sink anymore.”

It touched my heart, because I had thought the same exact thing in the store when we picked it out.  But I didn’t say it out loud because I thought Rich would tease me/hoot/spank me/yell/hyperventilate.

Since we are already in the kitchen, lets make some refrigerator pickles with some of the garden bounty.

Recipe:

10 large cucumbers                    
4 sprigs of dill
6 cloves of garlic
6 cups of water
1 1/4 cup vinegar
1/3 cup salt
1/2 cup sugar

Wash and sterilize 4 (1 quart) jars.  Boil water, vinegar, salt, and sugar and let cool.  Cut cucumbers into quarters.  Add 1 sprig of dill, and 1 1/2 cloves of garlic per jar.    Pack jars with cucumbers, pour liquid over cucumbers.  Cover and refrigerate at least 48 hours.

I had two little helpers who did everything themselves, with my guidance.  I had reservations about letting them use the knife, but I taught them first, and stood right there with them the entire time. David was able to do it just fine, but I needed to do the first cut for Caleb so that he could lay the halves down.  Then, he could carefully cut them each in half again without the cucumber rolling around.

The recipe comes from my family;  my mom and aunts all use it.  The pickles are delicious and will not last long.  The hardest part of the process will be waiting until Wednesday before we can eat them.

Caleb just turned 6, and Davy will be 9 in September.

Some helpful thoughts:

“There is a hunger in our heart that is never satisfied, but by Jesus.  Do you feel lonesome, hungry?  Do you have problems you can’t solve?  Do you feel chased and you don’t see a way out?  Come to him.”

“Never be afraid to trust an unknown future to a known God.”

“….Casting all your anxiety upon Him, because He cares for you.”  1 Peter 5:7

“Worry does not empty tomorrow of its sorrow, it empties today of its strength.  It does not enable us to escape evil.  It makes us unfit to face evil when it comes.  It is the interest you pay on trouble before it comes.”

~(from a Corrie Ten Boom book that I am currently reading, see link)

Have a great day, xanga-bloggy neighbors!

~Shanda

Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!  ~James Beard

We currently revel in wild berries picked up the road on the left hand side.  Alas, the pickin’s are few  and we also eat them out of hand so if we manage to pick a full cup and a half, what do you suppose we do? 

We of course make muffins.  Our memories of these years will be filled with muffins, served warm with butter. Such a quick treat to make from scratch, and so satisfying.  Also, when you need a snack for 8 or 9 people, muffins are the way to go. 

Where, you ask, did I find my fabulous butter dish?

I found my butter dish at Marshalls discount store for a mere 12.99.  My friend Karen came over yesterday and exclaimed that she had the same one!  I had a bee in my bonnet for months, to find one that would hold more than one stick of butter at a time and this one does.  I put 2 sticks in, but with a little packing and smoothing I am sure it could hold three or four.  It’s Portmeirion china, and my friend Christie collects it too, so I know she will be happy with my find.  This butter dish will remind me of two very dear friends and plus, it is very pretty.  Well worth the wait.

*****************************************

Muffins

1 3/4 cups all-purpose flour
1/3 sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg 
3/4 cup milk
1/4 cup melted butter

~grease muffin tin (this recipe makes between 10-12 muffins) or line with paper cups.  I prefer not to use liners.

In a medium mixing bowl, stir together dry ingredients.  Make well in center, pour in egg, milk, and oil.  Gently stir until slightly mixed.  Add a teacup full of berries and lightly stir them into batter.  Spoon mixture into muffin tins, place in oven and bake at 400 degrees for about 20 minutes, or until lightly golden.

Let rest in pan about 5 minutes then tip out over a wire cooling rack.  Turn them over and sprinkle white sugar on top.  Add a small pat of fresh butter. . . .and watch them disappear.

These delicious muffins are made with honey and heavy cream.  The recipe also calls for vegetable oil, but you could use butter instead (like I did).    Yum.  We all liked them very much.

 Recipe here.

Thanks so much for the nice notes left on my last post…I don’t say thank you enough for the gift of time, and thoughtfulness, of my xanga pals (or anyone who contacts me through this site)……so wonderful you are…..and kind.  I really appreciate it.

I recently found a new recipe for muffins.  My family loves muffins, they are a fast, easy snack or breakfast treat.  I’ve made this recipe twice now and they get eaten up in no time.  Of course, we have to double the recipe.  I buy bisquick from Costco so that’s okay.  I bet we could also make our own bisquick….does anyone know how?

I encourage anyone who knows how to read to try this delicious recipe, especially you children.  It would be such a nice surprise for your mom and dad.  Just be sure to clean up the kitchen when you are done.  If you do that, they will be surprised twice.

Enjoy!

My tummy feels funny.  I feel like Winnie the Pooh after licking out the whole entire honey pot.  Sleepy, full, round, and silly-sweet.

Caleb and Sethie helped me make our yummy chocolate cake, in honor of the day for it.

We used the Chocolate Sheet Cake recipe from the Pioneer Woman’s cookbook (thank you for giving it to me, Christie!)……and it did not disappoint us.

After they helped, my little boys licked out the big marigold fiesta mixing bowl.

An hour or so later, the cake was baked and frosted.  Our mouths were watering, but before we cut into our ooey gooey chocolate cake, we took a picture or two.

Here I am, with Grace on one side, Seth behind me, David next to me on the other side, and Caleb in front.

 Then we cut it and before we knew what was happening half of it was GONE.

 Yum.

 Click here for recipe: The Best Chocolate Sheet Cake.  Ever.

A couple for sure keepers from this week (click on the titles for the recipes):

Soft Chocolate Cookies  “They didn’t turn rock hard!”  “They taste like brownies!”  “Can I have another cookie, Mom?” 

Honey Wheat Bread  “Stayed unbelievably soft even after 2 days!”  I used all purpose flour because I did not have any bread flour.  I also used 2 packages of yeast instead of just one.  This bread was PERFECT.  I can’t wait to make it again.

Rich has had this past week off from work.  I told him yesterday, “It’s too bad we’re finally settling down and getting along perfectly when there’s just a few days left!”……yeah, it’s kinda sad….we’re so used to being apart all day every day that when we’re thrown together it take days to adjust.  LOL  Of course it doesn’t help much that there is constant activity around here, and that Seth has been miserable with a cold and hasn’t been sleeping well, and wakes up multiple times.  Rich slept with him on the couch the other night.  Thankfully last night was better but we’re still missing sleep.

This morning there is lots of beautiful snow coming down.  We’re in a snow globe that someone just shook vigorously.  I got up at 4:15 this morning, so hungry….I ate breakfast, drank hot chocolate, did some laundry, and went back to bed upstairs so I didn’t disturb Seth, who was sleeping in our bed with Rich.  Everyone is up now, and we had our breakfast (Davy fried himself an egg, Grace scrambled hers)…..

I’m sipping hot hazelnut coffee from a shamrock fiesta mug.

Thought I would post some pictures from this past week.

This first one is a picture of the children waiting for popsicles to freeze.  I had bought a Real Simple magazine (Christmas issue) and there was an advertizement for a popsicle maker that freezes them in less than 10 minutes.  I bought it for the family and it’s been a big hit.  It makes three at a time, and a total of nine before you have to put the base back in the deep freeze for next time.  You can add bits of fruit to your pops, and that’s how Rich and I make ours, with yogurt smoothies as the popsicle part.  The kids have juice….apple, lemonade, and grape so far.

I also got a belgium waffle maker.  Ethan got the very first stack but as he sat down, he realized that Rich was looking and offered his Dad (who was holding Seth) the first bite.  Rich let him have them.  We enjoyed watching our sweet E enjoy his huge stack of waffles.  Too bad I had forgotten to put the sugar in the recipe and didn’t realize it until he had eaten his.  The maple syrup helped disguise my mistake.

I always buy the children new books for Christmas and Ethan enjoyed his so much that he read parts out loud to his siblings.  (It was Summer of the Monkeys.)  They were ALL LAUGHING and Rich and I thought it was so sweet to see them listening to the story together.

This is the book I’ve been reading.  (for the first time) and I am greatly enjoying it.  Reading all those descriptions of journeying through woods makes me want to go out and tromp.  Love it.

Here’s a small passage I liked, “There they sat for some while, looking through the window at the bright stars above the steep-climbing woods, and talking softly.  They spoke no more of the small news of the Shire far away, nor of the dark shadows and perils that encompassed them, but of the fair things they had seen in the world together, of the Elves, of the stars, of trees, and the gentle fall of the bright year in the woods.”  pg. 232

My favorite chapter so far has been “A Short Cut to Mushrooms.”  LOVE IT!

I was reading my book one day, with Seth, and before I knew it all my children joined me.  I had Jacob take the picture and David had fallen off the bed and didn’t get back in it in time.

I noticed Davy sitting in some soft sunshine.  He has a Star Wars figure in his hands.

I went for a walk with Jacob, Ethan, David, and Caleb one afternoon.  It was cold out, but it felt so nice to be outside breathing the fresh air.  The trail through the woods had circles in the snow, from snow falling off the branches above us.  There were bits of tear-drop shaped ice in the pine trees and I picked a piece and nibbled the ice off it….pine flavored!  The boys were crazy with their swords and sticks. 

Caleb lingered behind us once, and when I went back to get him he was just finishing up writing his name in the snow with a stick and was saying to himself, “There, that says CALEB.”  It was so precious. 

We visited the stream and Davy ate some ice.

I got my feet wet on the way home.  We came across my chickens, scratching in the snow in the yard.

One last picture as I was about to go into the house.  Caleb’s tasting snow.  Do you still taste snow?

Now let me write about food for a while.  When I had Seth, my church friends gave us frozen meals to use as I was recovering.  One of my friends (a mother of 8) brought me an entire BOX of frozen main dishes that she had put together for me.  Every meal was put in a freezer bag and labeled nicely, with the directions for cooking included on a print-off.  I was so impressed by those recipes.  Each one was delicious, fresh, and healthy tasting.  I found out that she got the meal plans from a website called SavingDinner.  She recently gave me a folder at church with some of the recipes and the children and I had a wonderful time putting together nine main dishes in one afternoon.

I’ve enjoyed it so much that I had to pass along the information to my xanga friends.  The recipe packs are bundled as “Five for the Freezer” and are $2.95 (for five meal plans).  That includes detailed directions AND A SHOPPING LIST and serving suggestions. 

It was so fun doing all the work with Jacob, Ethan, and Grace.  Jacob had to prepare 8 green peppers and Ethan got to use my little food processor to mince 14 garlic cloves.  They got to slice lemons and mince herbs.  We did it all after a big trip to Costco and our local grocery store.  Next time will be even easier, now that I have my nice knives.

These are the meals we made:

Crock Smothered Steak (made with green peppers, onions, and mushrooms)…I had enough meat to do 2 of these.

Crock Lemon Pork Tenderloin (we made 2)

Halibut in Wine Sauce (We’re having this tonight with carrots and rice)

Crock Pot Split Pea Soup

Chicken Satay

Country Fried Chicken and Peppers

Way Easy Chicken Stir Fry

Broiled Parmesan White Fish

We put the prepared recipes in freezer bags and labeled everything with a Sharpie marker and it’s such a great feeling to know that I have food prepared for those days when I don’t have much time, or am not in the mood to deal with kitchen mess.  The best part of all is that it saves me a lot of THINK work, because the planning is done for me.  I can just grab the shopping list and go, and not even think.  What a treat. 

Have a great day!