Letter in the paper: "Let me get this straight. President Obama in his arrogance gives himself a B+ grade (my son would love a grading system where he could grade himself). However, the last poll I saw had his approval rating/grade under 50 percent. That is an F at my son's high school. In fact, it's not even a high F. Guess who gave him an F: the folks that elected him, and that is the only grade that counts."

They stopped taking enrollments for CoverKids and CoverTN on Monday. Tennessee is now the only state that has stopped signing up eligible kids for SCHIP (which is where CoverKids funding comes from). What is especially sad, to me, is that only about one third of the kids who needed the insurance got it. The rest of them had parents who apparently didn't bother. Did I mention that coverage was FREE for a whole lot of those who didn't bother, and unbelievably cheap for the rest? I'll wager that most of those people have late model cars and cable...can't go without that, ya know. *shaking head*

I just told Jesus that I really don't think a person like me deserves to share in His sufferings. I am weak, and whiny, and lack faith. I know He dealt with much worse situations than I am at present.

Fall Farmers Market Finds

I have been given a bunch of organic butternut squash by some fabulous people at market. There's a few acorn squash in there too (which will be used in the squash rolls that were so popular last Christmas), and a couple cans of pumpkin on the shelf as well; not from the market, of course, but fall/squash-y nonetheless. The ever increasing stash of sweet potatoes are destined at least in part for a Martha Stamps biscuit recipe that sounds lovely.

Offhand I can't recall where I found the following recipe. I don't plan to use it in it's original form. I thought putting the mixture in an ice cream freezer would be a lot more interesting. I can envision pumpkin being interchanged for the butternut squash. I also want to try perhaps soy milk, hazelnut soy creamer, or perhaps rice milk instead of the cream. But I think, as a shrink would likely say, I will only change one ingredient at a time. ;-)

Butternut Squash Ice Pops

Cut a butternut squash into quarters and scoop out the seeds. Boil, bake, or microwave the squash until it's soft. Let the squash cool a bit before scooping the flesh into a medium bowl. Add 1/2 cup maple syrup, 2/3 cup light cream, and 1/2 to 3/4 tsp. nutmeg. (Doesn't the thought of freshly grated nutmeg sound good?) :-D Mash everything together with a potato master. Spoon into icepop molds, add sticks, and freeze for at least 6 hours before serving.

The next segment of the beginning of the end, or the beginning of the beginning...

It's a momentous occasion. The little kid who pounded on our door eleven years ago is on his first college visit. The kid's no longer little, though; they tower over us. Based on their test scores, at this school I think--hope--pray they would get a lot of scholarships if this were the choice. They will have to. God, I (try to) leave the outcome in Your capable grip.

And to think Metro said they would likely never read. HA!

I'm giggling a little as I wait for them to finish the tour and their interviews. At the beginning of the visit, I asked kiddo if they wanted me to go into the admissions office with them; they said yes. However, I also told kiddo they should come up with a "code word" they could say to me to get me to "disappear" so they could do the college meetings by themselves if they wanted. Wasn't only a few minutes after kiddo finished the paperwork that they whispered that very word; and I left them with the admissions rep for the tour.

Roots, and wings. May they both be strong, and sufficient for the journey ahead. Amen.

Tomato Herb Biscuits

I made some sundried tomatoes this week. Well, they weren't really sundried. I cut romas almost in half and opened them up like a book. Then I placed them on racks (baked good racks) on top of cookie sheets and baked them in an extremely slow oven (200 degrees) for seven or eight hours. My experience is that you should periodically check them and take out the smaller ones as they get dried but not crispy (you're aiming for raisin-like quality). Pack them in olive oil, but I would definitely refrigerate them. I just packed them in a jar and put them in the freezer for future use.

Here's a lovely use for them;

Preheat oven to 450 degrees. In med bowl combine 2 1/4 c. all purpose baking mix, 1/4 cup drained and finely chopped oil packed sun dried tomatoes, and 2 T chopped parsley. Stir in 2/3 cup low fat milk. Drop dough by heaping tablespoons 2 in apart onto ungreased cookie sheet. Bake 8-10 minutes or till golden. Cool slightly on wire rack.

Flourless Nut Butter Chocolate Cookies

I have no idea where I found this one. I would suggest you use a natural nut butter for this one. Options might include peanut butter, sunflower butter, or almond butter. Usually almond butter is way too pricey, but Trader Joe's has done a good job of cutting the price substantially, and Whole Foods has had to follow suit. Five bucks a jar is still pricey, but is's not the nine to eleven bucks K-Roger insists on charging. Sometimes I swear that they buy their specialty stuff at retail and then keystone it from there. ;-)

1 c nut butter
3/4 c sugar (I'm gonna try honey as well, but I imagine I may have to tweak the amounts).
1 lg egg
1/2 t baking soda
1/4 t salt
1 cup semisweet chocolate morsels

Preheat the oven to 350 degrees.

sir together first five ingredients till well blended. Stir in chips. Drop dough by rounded tablespoonfuls two inches apart onto parchment lined baking sheets. Bake 12-14 minutes or till puffed and lightly browned. Cool on baking sheets on a wire rack five min, and then remove to wire rack. Makes 2 dozen.

Interesting Cookbook

I found this cookbook online. It is filled with recipes from native americans. Some are southwestern in nature which look interesting (haven't tried any yet). In addition, it covers use of commodity food from the government; in these times I think anyone can probably find something in here that would help us all save some bucks.

Pear Butter

(at least this is how I did it)
About six pounds of pears; peeled, cored, and sliced on my apple peeler (the softer ones had to be done by hand)
Three big cooking apples from my friend Teresa the veggie grower--completely optional of course)--peeled, cored, sliced.
I cooked the above till soft in my crockpot, and then used the stick blender to make a nice smooth pear sauce, although I guess you could probably leave it chunky.

Then I added about a half cup or so of demerera cane sugar, and part of a bottle of organic agave syrup I had left over--maybe half a cup. I guess you could sweeten it a lot more than that if desired.

Then I threw in some allspice and ground cloves to taste--watch it on the cloves! ;-) I grated some nutmeg and tossed it in there. The I cooked it in the crock pot with the lid ajar so as to cook out some of the moisture. When thicker, I canned in hot sterilized jars using the water bath method--at least ten min for half pints. I do a longer time for pints. Let cool and listen to the lids pop. :-D

Has this canning thing gotten outta hand?

I bought an apple peeler. Peels, cuts, cores. or some combination of the previously listed. It made this recipe easy, easy, peasy.

initially I said I loved it, but it fell apart after two batches of apples. I'm taking it back; it didn't even last a week.

I hadn't thought of other uses for a contraption like this, but my friend the veggie grower said she uses hers for potatoes as well. I might actually make potato dishes now, just peeling them with lightning speed.

Apple Maple Jam

about 6 lbs finely chopped apples
6 cups sugar
1 cup maple syrup
1 t cinnamon
1/2 t allspice
1/2 t nutmeg
1/4 t ground cloves

Combine all ingredients in a large saucepot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking.

Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process ten minutes in a boiling water bath.

Yields approximately 4 pints.

from canning-recipes.com

My hubby is a big encouragement. Sometimes He surprises even me, however. A text exchange this week...

Me: "That sewing machine is kinda quirky. Kind of like me, I guess."

Hubs: "Not quirky. Fun!!!"

Me: "Tell that to the people I bug the crap outta."

Hubs: "Most of them desperately need it."

Awwwwwwww, gee. :-)

Several Interesting Blogs...

I used to work with Barb and I had no idea she was such a writer. Hey, back in the dark ages, when we both worked at a record company here in Nashvegas, she was a radio promoter--so who knew? But suffering has a way of making a person either really bitter or really thoughtful, and she has chosen the latter. Worth a look!

Also, here's a couple canning blogs I really like...



Put Up or Shut Up (cute name, eh?)



Food in Jars

A tasty experiment

Two boxes of mac and cheese (I used Back to Nature Harvest Wheat Elbows and Cheddar), cooked according to box

Ten crushed rosemary basil saltine crackers

Turkey Bacon bits (K-Roger)

A couple dabs of cream cheese

After mixing all, include fresh vine ripe tomatoes, diced.

Well, it will be a cost saver...

Memphis has announced they will not flunk children between kindergarten and third grade, and only flunk a child once time between fourth and eighth grades.

It's a totally sticky wicket, I know. I have lots more experience in this than the average childless person. ;-) So I have opinions:

*Basically, I think it will be a money saver for Memphis. Less years of school for a kid, at 10K a pop (which is considerably higher than Nashville, but still with dismal results). Cynical, I know, but I've seen enough in direct contact with Metro Nashville administrators and teachers to see it that way.

*Unless the teachers and administrators really buckle down with the interventions mentioned, it will be very easy to just let the kids cruise through, without adequate learning measures being met. As the article says, otherwise they just get the same curriculum and approaches as the previous year, likely without different results.

*Unless parents care and get involved in their kids' education, there isn't that much that schools can do on their own. That's something I know profoundly, first hand.

*The kid doesn't need to work, doesn't need to even show up, and the parent doesn't need to even try to do anything. The kid isn't getting retained, no matter what.

I really hope I'm wrong.

A quote from the article...

"If the schools in Memphis are determined to identify students who are struggling and apply different interventions, it's possible it could do the trick," said Jay Greene, endowed professor of education reform at the University of Arkansas and senior fellow at the Manhattan Institute.

"Unfortunately, the track record on this approach is not that good," he said.

Truly remarkable

How that kiddo stands up to the onslaught of their parent is beyond me. No wonder kiddo's so angry. We need so much wisdom in this situation. I'm praying that God will be glorified somehow, and that our influence will be very positive, to help that young person become a mature, loving adult that finds the peace they seek.

The stress of this adventure is so far beyond what we have experienced prior to this last set of years. It's a lesson in dealing with injustices we cannot control, much to our great sorrow.

"...It is vitally important that there be no criticism of the Project in the country at this precarious time," then (Dr. Ferris) added semi-accidentally, as a semi-joke, "that there be no criticism of anything at this time." -- Ayn Rand, "Atlas Shrugged."

in my farmers market booth

Don't overlook this tasty dish...

Yeah, I know, the title "Almond Vegetable Quiche" doesn't sound very promising to you, perhaps. However, I was very intrigued and set out to try it. The final result: something I think is quite tasty, low carb, healthy, and nice for an easy dinner or for breakfast or brunch.

I have posted the recipe as found originally below. The Tennessean doesn't keep their links active for long, and I didn't find this recipe anywhere else in my cursory Google search.

I mixed up everything except the sizeable veggies (for which I substituted one medium, ripe tomato, diced, and a diced green pepper), poured a bit of the mixture into the silicone bundt, and then dropped in the veggies. Then I put in the rest of the mixture. This is important in baked goods so as to have a finished product that doesn't crumble into pieces, and it resulted in a very nice "quiche-bundt" with no crust to boot. Really, you should try this.

Trader Joe's sells almond meal, but you could always put almonds into a food processor and pummel the life outta them. ;-)

ALMOND VEGETABLE QUICHE
6 eggs
1/2 cup mayonnaise or kefir
Pinch of baking soda
1/2 cup red cabbage
1/4 cup onion or shallots
1/2 cup cauliflower
1 cup almond flour
Salt to taste
1 teaspoon turmeric
1/2 teaspoon paprika
1. Preheat oven to 350 degrees.
2. Mix all ingredients and pour into a silicone Bundt pan. Bake for 1 hour.
Recipe from Sepehr Homayoon of the Baha'i Center of Nashville.

I am, indeed...

...so grateful.

Where does a daughter in law go to resign?

"Octo-mom", Kate Gosselin, and the 67 year old who lied about her age to get in vitro when she was 65 (you have be 55 or younger...55?????) all give me pause to wonder just how ethical the fertility business is these days. There are a number of areas where "It's not for us to judge" doesn't apply in my book. One is definitely where innocent children are involved.

I don't post much politically, but...

...oh, my goodness, if this goes into law, we are in huge trouble.

There, I said it.

Very soon...but yea, verily, not soon enough. ;-)

Most every Sunday we gather with our friends after church and have lunch together. A friend of mine saw me holding the newest baby of our congregation during the service, so at lunch she said, "are you thinking about having a baby?"

Um, girlfriend, I'm pushin' 50. (Or is it pushing me?)

Well, I failed the supermodel test on many levels ;-) , so I imagine it's the oily skin. Maybe acne-prone skin ain't all bad, since this was the second friend who seemed honestly surprised that I wasn't in my thirties. It could be my uppity nature, though, I guess... ;-)

I'll go with the latter. ;-)

After receiving some eggplant, I told a friend I wasn't sure what to do with it. She suggested moussaka, and I figured the least I could do was bring her some to enjoy. She texted back later "the mousekaka was awesome, thx". Yes, that's how she spelled it. I sincerely doubted my culinary skills, having apparently served her rodent droppings without knowing. ;-)

A comment on the events of the last few days...

...in particular, would be entirely remiss without a link to this previous post contemplating the DSM-IV. What is that, you ask? Well, click here for my previous post as to why it applies. Once again, way over the top whack job-ness has invaded our lives. We're strangely used to it, although one never really acclimates.

They're everywhere, they're everywhere...

Here in the South we are currently overrun with zucchini and summer squash in general.

I was given a whole pile of organic yellow summer squash by some fab fellow vendors at a farmers' market. Actually, we were given SCADS of different vegetables this last week: green and banana peppers, tomatoes, cucumbers, etc.

The cucumbers went to good use in some gazpacho, with the (organic, HUGE!!!) tomatoes. MMMMMMM.

But what to do with all that yellow squash? I don't want to waste it, after all. Already, my fridge overflowed with zucchini, which comes in handy in the zucchini chocolate cake (just search this blog under recipes and it will pop right up).

So I went trolling for summer squash uses, knowing that there was no way in blazes I could just saute' or steam that pile before it would be toast. Plus, hubs was at Teleios so I couldn't count on him consuming them, either.

This is what I ended up with. I changed a number of things from an existing recipe. That's something you CAN'T do successfully with a jam recipe, but with pickles it seemed to be just fine. Plus, the veggie amounts can be approximated. I would just use the syrup recipe as is. You want to end up with the right acidity in order for things to can safely.

These are sweet pickles, that look positively lovely in the jar. A mix of colors and spices...yellow, green, white, red, etc.

Plus, you can just water bath can these puppies. No pressure cooker needed.

You can handle this ! honest. Give it a whirl if you are overloaded with yellow squash. The jars will look lovely sitting on your kitchen counter as they cool.

ten-ish cups thinly sliced summer squash
a couple cups thinly sliced onions (rings would be nice)
diced green and banana peppers
a large jar of roasted red peppers, diced
2/3 cup salt (I used sea salt, but I think pickling salt would be better. Pickling salt is, as I understand it, simply non-iodized salt.

Soak squash, onions, and peppers (other than the roasted ones) with the salt in enough water to cover everything well. Let it sit on your counter for two hours and then drain them.

Syrup
three cups sugar (I used organic demerara cane sugar, but white would be fine. I wonder how brown sugar would be!)
two cups apple cider vinegar
two tsp celery seed
two tsp mustard seed
Combine syrup ingredients and bring to a boil.

Remove from heat. Drop drained vegetables and roasted red peppers into the syrup and mix well. Put mix into hot sterilized jars and cover with syrup. Process in water bath for 15 minutes.

A Southern friend of mine says her mother used to make pickles like this. I guess I just grew up too far north to know about them before! Give 'em a whirl...or if you're my friend you could try asking me for a jar... *L*

Veggie Delight that even a hubby can love...

No, this is not the sub from Subway.

A few days ago, our landlord's kids showed up at the front door of Teleios. They came bearing fresh veggies from their garden. What a nice thing to do! So I put the veggie names in Google, and came up with a pie recipe.

Well, I wasn't about to bother with the pie thing. But I thought the recipe had some good ideas and I snitched some of them.

So in a small glass pyrex dish (probably 6 x 8), I layered the following:

a couple of tomatoes that I cut into small pieces
a thinly sliced small summer squash
a thinly sliced zucchini
a can of mushrooms (4 oz can)--sorry, didn't have any fresh on hand
I covered them with some all purpose no salt seasoning...basil and other spices, that hubs had in his very limited spice selection.
I topped it with a not very thick layer of light mayo
and then topped that with thin slices of reduced fat cheddar.

Since it was a small dish, I slapped it in the large toaster oven (we seldom use the oven down there, and it's a big electricity--and cost-- savings) for 40 min at 350 degrees.

Didn't have to twist hubs' arm to eat it. He finished off his portion with gusto and returned for seconds.

Seconds on veggies...I like it. :-)

Trader Joe's...

Go. Enough Said.

I think of it as an Aldi's for natural food, or more healthy food choices. A store full of store brand stuff that you will actually like, and gives Whole Foods ("Whole Paycheck") a run for its money. Another way I compare it to Aldi is that the assortment is more limited than a traditional grocery store.

Things I like: many of their frozen food options, almond butter that isn't priced out of the galaxy, pizza crust, nuts, dried fruits, pasta, yellow and red Thai sauces, cereal, kefir, goat milk yogurt, harvest grain pilaf, soy chorizo, soy corn dogs, little French chocolate cakes, pizzas, skillet meals, burritos, dried fruit bars, marcona almonds, shelf stable meals, organic pickle relish, organic ketchup, broccoflower, rainbow pears, microwave popcorn, soy milk, chicken burgers...and there are so many other things to try...

Things I didn't like: Masala burgers (they're potatoes, not that they aren't tasty, but when I think of a burger, I think of PROTEIN not CARBS), and their sushi. UGH!!!

It's a sign of God's grace that we are still standing. The waves roll, the winds blow. We cowering in the hold of the boat as it is tossed about. Yet my help comes from the Lord, who made heaven and earth. He neither slumbers nor sleeps. (Psalm 127) A cuddly cat, some time with hubs, a simple yet tasty meal, a grand vista of valley and trees and stars and radiant sun. Sometimes I feel hopelessly ill qualified for the assignments God has given me. The rage, weariness, anger, and a Gordian knot of trouble is outdone by our great God. This isn't some sugar coated thing. Frankly, in some ways I am royally pissed about what He's allowed, and some ways I get equally upset about how others watched and did little or nothing. But there is meaning in my life, in the calling, and that carries me through.

Lemon Pasta

1 lb egg noodles, cooked, of course
1/4 c extra virgin olive oil
Juice and zest of one lemon
2 tablespoons chopped fresh basil (I might try dill here too)
1/4 cup grated romano (or parmesan)
sea salt; cracked pepper

As you might have guessed, precise measuring is overrated on this one. ;-) Enjoy.

Foaming Soap Pump Bottles

Do you like the convenience of this kind of soap? Well, if you do, there is NO reason to buy these bottles over and over unless you are also a fan of spending too much money. The only ingredients needed are liquid soap (a little) and water (a lot). Open the empty bottle, put a healthy squirt of soap in the bottom, and then fill the bottle with warm water in a slow stream. Trust me, they LOVE to sell this stuff because the profit margin is through the roof. Use whatever soap you like, or if you're like me and want to control the ingredients get a soap like Dr. Bronner's (in the lovely bizarre bottle, LOL) which is a great consistency for this kind of thing. Voila! You've saved money wit no loss of usefulness.

Seen in a tourist trap not far from Teleios (but far enough so we don't have to see it): "How most men define marriage: a very expensive way to get your laundry done free."

Another use for Kale, that wonderful healthy veggie...

If you think I measure any of this, you don't know me very well.

2 cups kale
1/2 cup walnuts
1/2 cup Romano cheese
1/2 cup olive oil
3 cloves garlic
Blend all together in food processor.

From "Man's Search for Meaning"

"Freedom is only part of the story and half of the truth...(it is) the negative aspect of the whole phenomenon whose positive aspect is responsibleness. In fact, freedom is in danger of degenerating into mere arbitrariness unless it is lived in terms of responsibleness. That is why I recommend that the Statue of Liberty on the East Coast be supplemented by a Statue of Responsibility on the West Coast." -Viktor Frankl

When it looks like this outside your window, you'd have to work really hard at being stressed at Teleios

Normal Abnormality

I think it was Lessing who once said, "There are things which must cause you to lose your reason or you have none to lose." An abnormal reaction to an abnormal situation is normal behavior.

--Victor Frankl

I was thinking about I Corinthians 6:19-20 last night; you know, the "your body is the temple of the Holy Spirit" stuff. I have heard plenty of talk about how we need to take care of our physical health as an aspect of these verses. It dawned on me last night, though, that it also refers to all aspects of my body; brain included. We don't emphasize our spiritual and emotional health too; we surely cannot function well with significant lack in either of those areas. Recently I made a list of some things I can do to refresh and restore my mental state of being and I would encourage all three of my readers ;-) to do the same. :-)

Spring Hill's GM plant (just down the road from our fair city) is being idled. Union workers will get 70 to 75 percent of their pay for up to 52 weeks and then up to 50 percent for an additional 26 weeks. No wonder GM is broke.

A friend of mine is headed to Asia soon for a few weeks. As an experienced professional who works with children, her skills will be put to good use training orphanage workers who work with disabled kids. Most will never be adopted. If you want to help with supplies for the kids or in other substantive ways, leave me a message. Thanks!

KLP

That's Key Lime Pie, y'all.

Hubs loves it. I had no idea he did until this year. It just goes to show you; never assume you know everything about your husband even after twenty-five years of marriage.

They looked like something beyond my pay grade, so I would get the store bought frozen ones. All seemed to meet his expectations, so I stuck with that.

Then I thought I'd check and see how hard they are to make. Let's just say that you can handle it. Really.

I used the basic Nellie and Joe's Key Lime Pie recipe. Then slather some whipped cream on top if you like. I don't mind slumming and using Cool Whip, but that's anathema to my dear love.

They tasted so good to my hubs, I told him he had to work out to get some more of them. He didn't seem to mind that thought, so the taste must be powerful. Whether or not it's just wedded schmoozing, you will have to decide for yourself, but he insists they are better than the store-bought. Let's just say they are definitely WAY cheaper.

I like to freeze them, for a lovely texture. But your mileage may vary.

Look at all the other lovely recipes on this page, including lower fat and sugar possibilities. I'm definitely going to try them.

Chai-yi-yi

Apparently in some places of the world "chai" just means "tea". Well, whatever it means, I like it. Lately I've been thinking that cutting out some soda would be a really great idea.

A couple kinds I like are: Decaf Coconut Chai from Celestial Seasonings, and the lovely chais from Stash Tea. The coconut chai is available right here in Nashvegas grocery stores, as is some of the Stash Teas, but both companies offer online ordering if you desire.

A Venti Chai with soy at Starbucks is my drink of choice, but it ain't cheap, either in price or calories. I still do that just to savor the experience (it's one of the few faux-sophisticated places on this side of town that has yet to close), but I don't get that many Starbucks gift cards (hint hint! ROFL!).

If you are slender, and in need of no particular dietary things, sweetened condensed milk, or cream or reg milk, would be added to this tea with other sweeteners, perhaps honey. I don't do that.

My recipe: brew a couple cups of strong chai. Add stevia to taste, while it's hot. Then pour over a tall glass of ice. Add soy milk. Stir. Enjoy pretending you're a barista.

No, it's not the rich creamy chai, but it's pretty guiltless. So I enjoy it.

Soy is quite excellent from a dietary standpoint. We middle aged chickadees benefit from the plant estrogens, and it's also a good thing for one's heart, my physician reports. The estrogens do seem to improve one's mood, too.

I think I'll get me one before I head out to the northern outpost, right now! Time for that quick dash from Teleios to Nashvegas.

Wow! This is great. I can't believe I said that.

The idea of eating kale has always repulsed me. I am no fan of greens as my husband will freely admit. He loves turnip greens, kale, etc., cooked till limp, with bacon bits, vinegar, etc. As a transplanted northerner, I had to learn how to cook them. My husband is a midwesterner too, but has southern relatives and as such he grew up with greens, biscuit and gravy, etc. He enjoys how I cook them, and always says "try just a little." My response is, "Um, dollface, I tried them last time I cooked them, and the time before that, and the time before that, because you asked. You can stop asking now."

However, I have found a very lovely way to eat kale. I tried a salad like this at Whole Foods recently. Only a smidgen from the salad bar made its way onto my plate, but I was soon wishing I had a larger quantity. Hubs was out of town. I texted him: "guess who just ate kale...and liked it a lot?" His response: "*faint*".

Apparently kale is one of the very best foods you can eat, chock full of vitamins and nutrients. This makes it not only bearable, but actually VERY nice indeed. The lemon seems to take all the bitterness away that I was expecting.

My salad (that's not my photo, it's the recipe creator's, who offers the html freely to post on one's blog) did NOT include tomatoes. But it might be good. And some folks use pine nuts, but that is WAY out of my budget at present.

My kale was from the fabulous organic growers at Delvin Farms, who are fellow vendors at the farmers' market.

You gotta try this. No, really. I can't even believe I said that. ;-)

Ingredients
4-5 leaves of Curly Kale

Sea Salt

Olive Oil (Extra Virgin)

1-2 Lemons

Dried Cranberries

Sliced Almonds or Pine Nuts

Tomatoes (if desired)

This was one of my first raw dishes. It's very easy to prepare and can be eaten immediately, or prepared in advance for lunch or dinner.

First grab a nice bowl. I tend to prepare in the serving bowl, so I also make sure its nice looking for the table. With the bowl by your cutting board, its time to prepare the Kale.

For safety, because not all stores clean their green vegetables well, rinse Kale with cool water; then pat or shake off excess.

On cutting board, I cut off excess stem, in a 'V' motion going up into the green, but not too far. About an inch or so where the stem is surrounded by greens, but still thick.

Once the excess stem is removed, it is time to cut the leaves. Flat cuts across work, but I like the greens more bite size, so I continue with an angled motion, cutting off from both sides. Place cut Kale leaves into the bowl.

Pour about 1/8th cup Olive Oil on the greens. You can eye, this. You just want enough oil to coat the leaves. After adding oil, take one of the fresh lemons, slice and juice it over the greens as well. Remember to catch the seeds.

The lemon adds a nice tart flavor. If you let the recipe sit for an hour or more, will also mellow the greens, making them softer and easier to digest.

Sprinkle a little sea salt over them, a pinch or two should do, but season to taste. Then mix.

I use my hands to gentle mix olive oil, lemon juice, salt, and greens together. Making sure each green is covered.

Now to add the extras. Dried cranberries will add a nice sweet flavor to the mix, or if you prefer tart just stick to tomatoes (cherry or grape tomatoes work well as well).

Pine nuts can be added directly into the mix, and stirred again. But when using almond slices, I add after I've plated the dish.

If desired, the second lemon can be cut into wedges, so those who like more tart can add more lemon juice individually.

Totally prep time, is under 10 minutes."

Funky cool blog alert: you've been warned.

The Pioneer Woman

Plucky, funny, over the top

Especially check out this chickadee's discussion of debt and Mr. Ramsey, who we met long before he was this THANG.

Teleios Dorema

Our new home away from home. It's like a vacation, even though we can't afford a vacay at present. Thanks, God.

Homemade Jams: lessons I've learned

A few weeks ago strawberries started appearing on our shelves here in Nashvegas grocery stores. Publix was first with the Florida strawberries, and then the California ones started coming in. Of course, later this summer, fellow Franklin Farmers Market vendors will bring theirs to market, and they will blow the others away, but one must take what is available at this time of year.

At one point, strawberries were a mere $5 for four pounds. Cash has been really strapped at our home due to extended unemployment, but we really wanted to say thank you to friends and family nonetheless, and offer the wonderful flavor of homemade jam to those around us as gifts.

So I started scrounging around the house, and found that I had more jelly jars than I had originally thought. Being a chandler, this wasn't entirely surprising, as I have used them off and on for products. I also had an extremely inexpensive source for pint jars because of some connections I have for my business.

All of this led to strawberry jam creation. I must say, it is easier than I thought, and so darn yummy. Just thinking about it makes me want to go to the kitchen and grab some out of the fridge. But I have a post to write, so that will have to wait for tomorrow morning.

All you really need are jars, lids and bands, fruit pectin (available at many grocery stores), and good quality fruit--fresh or frozen will work.

Here are some quick lessons learned:

1. Jam making is NOT an art. It is a SCIENCE. That is to say, it is like a bread recipe in many respects: read the recipe through, measure carefully, and don't do any creative tweaks unless you are willing to deal with something that may or may not turn into jam (there ARE solutions if it doesn't come out the first time).

2. Use fresh pectin. Go to a store where you are reasonably certain that it turns over quickly. Check sell-by dates if they are available.

3. Use the recipe as written. Follow the steps. Read them all through ahead of time, because once you get started you will be busy for a little while (it really doesn't take very long). Do not change the steps. The more you do them, the easier they will be. You will find plenty of recipes to get started inside the pectin package itself, or by surfing over to the Sure Jell site.

4. You can boiling water can jams and no pressure cooker is needed. That was a big one for me. Or you can make jams that you store in your freezer (the fastest and easiest, but I prefer shelf-stable jams).

5. Make nifty labels on your computer and include all the ingredients. That way giftees won't have to worry about any allergies or etc.

6. Be sure to sanitize your jars. My dishwasher has a sanitize cycle which I use shortly before I make jam.

7. Keep the jars warm. Differences in temperature can cause glass to break, and where's the fun in making jam only to lose it in a broken jar? Keeping the jars in hot water until used is a good way to do this.

8. Different sweeteners need different pectins. If you want to make no sugar added spreads, or spreads with splenda or etc., you will need different pectin. When you look on the store shelf, you will find this type clearly marked.

9. Different sweeteners will change the appearance of the jams. If the bright jewel colors of jam are important to you, white sugar is the best way to get this. A yummy batch with demerara cane sugar, for example, is more robustly colored (and just downright delicious, too!). Jams with splenda will look entirely different when finished than a sugar-based jam. (They're pretty good tasting, too!)

10. A canning funnel makes life tons easier. They were selling for a measly fifty cents at my local K-Roger, so it's not exactly a budget-buster.

11. If you plan to can in boiling water, you will need a container that holds enough water to get an inch to an inch and a half of water over the top of the jar.

12. Did I say read the directions thoroughly? They are not that challenging once you read them through.

13. A dab of butter will really cut down on bubbles/foaming.

14. Just because you are able to can things does NOT mean you can sell them. In our state (and hopefully in all the other ones!) there are domestic kitchen requirements that must be met. Our state agriculture department regularly runs domestic kitchen classes to review all the regulations, and you will have to meet regular inspections. This isn't an issue for me, because I don't sell mine, but I include it here for the significant number of folks who sometimes read my blog that are interested in agriculture and selling at farmers' markets.

Anyway, if you are a neophyte like I was, I hope this is helpful! I'll post some pics as well.

So which do you eat first?

What a wild ride

I think my hubs is employed now. What a weird situation. I'll post more after this goes on for a few weeks and it sinks in. Very strange. But I guess I said that already.

God's opinion of me

It has been said that God never gives us more than we can handle.

If that is so, I think God has entirely too high an opinion of us.

The contract was cancelled. Nine other folks are losing their opportunities as well. The manager that extended the offer is losing their job as well because of the cancellation of the project.

We really needed this job.

Spare Oom, I will miss you as well. It seemed like such a perfect match, and for whatever reason it didn't end up happening.

I'm way past oozing platitudes at this point. However, there must be something better for us out there. I hope God makes it plain, and doesn't wait any longer than is absolutely necessary.

Lord, please glorify Yourself during this dark time, and give us joy somehow. Help us be good representatives of You and give us the provision we desperately need. Thank you.

Spare Oom

This is what we decided to call the place where hubs will be hanging out while working out of town. If you're a C.S. Lewis fan, then you know of what we speak.

It's a blessing from God, that is all we can say.

Relief

Have you ever noticed that things have to get really really bad before God steps in? Hubs and I were really low and with no real options for things to improve markedly, and then last Thursday a huge need (namely, a job for hubs) was worked out. They interviewed him first and cancelled the other interviews. Lots more news about this later.

The sermon mentioned suffering in great detail, Hebrews 12 being the text. Fortunately the preacher du jour very emphatically reminded that suffering is not necessarily about a sin we've committed. Surely I knew that already, you ask? Well, so do you, but when three years of h e double hockey sticks have been beating on a person, perspective and truth tend to become obscured.

America is all about comfort and moving up. Pretty much EVERYONE, save the homeless perhaps, lives better than a great many countries. God isn't about that. He is about loving me and conforming me to his image. He doesn't value the stuff the advertisers (and your friends) tout. There's a much bigger, and way more satisfying, God-thing going on. I think we're seeing some glimpses of that. Maybe this time has been more like training and healing intensives. That's what it appears.

Please don't stop praying for us, and we'll do the same for you! You can always send me a PM with specifics we can pray for, if you are shy like me.

New challenges, and they will probably be challenging, but I am glad for them and also very relieved.

Never despair, but if you do, work on in despair.
Burke, Edmund

Unrelenting disappointment leaves you heartsick,
but a sudden good break can turn life around.

Proverbs 13:12 (The Message)

I know what I'm doing. I have it all planned out—plans to take care of you, not abandon you, plans to give you the future you hope for. When you call on me, when you come and pray to me, I'll listen. When you come looking for me, you'll find me. "Yes, when you get serious about finding me and want it more than anything else, I'll make sure you won't be disappointed." God's Decree. "I'll turn things around for you. I'll bring you back from all the countries into which I drove you"—God's Decree—"bring you home to the place from which I sent you off into exile. You can count on it.

from Jeremiah 29

If you are a female fan of the University of Tennessee

Then leave me a message here. I have leftover fabric from the apron I made for the Gardener and I will send you your very own UT hairband. This type of fabric is licensed and as such is verboten to sell, but I will enjoy sending you a hairband for free if you want. Don't post your address in the response, just make sure I know how to contact you directly via email and I'll send you your very own hairband!

Obviously, this offer is good only until I run out of fabric. If there is a run on these things, I'll take the earliest requesters.

Enjoy.

Garish, thy name is apron. ;-)

The Gardener and The Gardener's Wife have been very gracious to me. They have supplied me with a large quantity of fabric and such, that I will put to good use. I have already had fun blessing Bunny Mama's mom, Bee Haven Maven, and Smoothiejuice with some of the loot.

For example, they gave me this wad of trims and lacy stuff that will work well on my vintage type aprons I sell at market.

The Gardener's Wife gave me a length of Tennessee Vols fabric and said, "could you make an apron for The Gardener?" Being The Gardener has a shrine to the Volunteers in his basement, including a framed piece of turf from Neyland Stadium and a large framed Phil Fulmer poster, it seemed appropriate.

Did I mention I think the color orange is eeeeeeeeew?

I thought about putting it on a denim background, but I had a length of orange mini-camo. Upon sharing the situation with hubs, he gave me his advice. "Go all out; go with the orange. A true fan would rather have it go over the top."

Hokay, I did just that. See for yourself. ;-)

Of course, miss Mandy wanted to be in the craft action shot. As usual.

Hope, no longer deferred?

So do not fear, for I am with you;
do not be dismayed, for I am your God.
I will strengthen you and help you;
I will uphold you with my righteous right hand.

All who rage against you
will surely be ashamed and disgraced;
those who oppose you
will be as nothing and perish.

Though you search for your enemies,
you will not find them.
Those who wage war against you
will be as nothing at all.

For I am the LORD, your God,
who takes hold of your right hand
and says to you, Do not fear;
I will help you.

----

'You're my servant, serving on my side.
I've picked you. I haven't dropped you.'
Don't panic. I'm with you.
There's no need to fear for I'm your God.
I'll give you strength. I'll help you.
I'll hold you steady, keep a firm grip on you.

Count on it: Everyone who had it in for you
will end up out in the cold—
real losers.
Those who worked against you
will end up empty-handed—
nothing to show for their lives.
When you go out looking for your old adversaries
you won't find them—
Not a trace of your old enemies,
not even a memory.
That's right. Because I, your God,
have a firm grip on you and I'm not letting go.
I'm telling you, 'Don't panic.
I'm right here to help you.'


--from Isaiah 41 (NIV, and The Message)

Quote o' the day...

We contend that for a nation to tax itself into prosperity is like a man standing in a bucket and trying to lift himself up by the handle.

--Sir Winston Churchill

Grateful

1. I feel better.

2. Hubs feels better. He didn't share in my pneumonia bliss, ;-) , but enjoyed asthmatic bronchitis instead. ;-)

3. Found some new cheap recipes, and unearthed some old ones. We all need to save money, so I'll add them here posthaste.

4. Working on a strip quilt. Fortunately for everyone, this has nothing to do with one's state of undress while making it. ;-)

5. Catching up on making product for market and various accounts. So grateful for the orders right now.

6. Merging with the other church has worked out fairly well. Other than concern for losing our identity (which I will fight tooth and nail), there's only one major problem. Well, that is a major problem, but surely I can trust God to take care of things, either fixing it or fixing me. ;-)

7. At least two of our cars still work.

8. More hope for ongoing provision in the last couple of weeks. We'll see where it all lands. It's quite the roller coaster at present. With the economy the way it is, you gotta do what you gotta do.

9. Feline therapy. I am a believer in my three pet therapists. They do a great job. Who needs Diovan when you have three lap kitties?

10. It is lonely, but I have been deliberate about reaching out to friends. It's funny how few of them are church related. But the fact remains: I know I have friends now, and they know I care for them in return. Actual relationships where I am not the one doing all the giving and encouraging! That's a good change.

11. Perspective. I have some more to say about that, but not till I take the photo I want to accompany the thought.

12. Lots more, I am sure. There are really stressful and difficult times upon us. More stress than probably ever before. But I do feel loved, and cared about, and blessed nonetheless.

'Think I'm going to cough up a lung about now...

...that might not be a bad thing. I've never had pneumonia before, so I just thought it was a cold. Grateful for good drugs and a warm place to sleep. :-) I sleep a couple of hours, wake up, sleep a few more, and repeat. Apparently, according to hubs, I cough WHILE I'm asleep. Had no idea I was that talented.

Quote o' the day

Bringing the government in to run Wall Street is like saying, "Dad burned the dinner, let's get the dog to cook." --PJ O'Rourke

Easy and healthy dip

Everyone needs a dip for the Super Bowl. Go Cardinals!!!!

Put the following in a food processor (or in a deep bowl and use a stick blender instead):

Two cans white beans. Canneilli if you're uppity, great northern if you're slumming. I don't know that it matters. Rinsing the beans and draining them in a colander will cut down on the salt content.

A couple T water if you drain the beans.

Some garlic. Cloves, powder, you decide.

Sage and rosemary.

Salt, I like sea salt myself.

A dash o' cayenne. More, and my hub won't eat it. Your mileage may vary.

Puree, while adding a thin drizzle of olive oil.

Vegan, healthy fat, protein, and something my skeptical husband enjoys as well with raw veggies, or in his case Triscuits if he's lucky. ;-)

Matt Weiner is back!

And we "Maddicts" are glad.

Okay, an explanation. Matt Weiner is the creator of "Mad Men", the oft-awarded, faboo drama on little ole AMC, of all places.

Finally, they have locked him into a contract for a couple o' years.

Now we just have to wait until April. *sigh*

How about at least a marathon of both seasons sometime soon? Before I can get the DVDs, which will have to wait till cash flow improves.

Drama, morality play, period piece, whatever you call it, nashbabe and nashdude are hooked. We admit it. Our guilty pleasure.

It's obvious, I will have to admit it (darn! I have to admit my stinky lack of faith!)

Okay, I have to admit God answered my prayer on this one. I don't wanna (sounds whiny, eh?), but yep, it did happen. As blatant as the nose on my face, it was.

About a week ago I whispered to God, "Please, pretty please, could I find some way to go to the Saint Olaf Choir concert?"

If you don't know of this ensemble, what rock do you sleep under? Seriously, in my completely non-biased Minnesota-native opinion, they are the greatest college choir in America.

And they won't be back in Nashvegas for another five years.

But I really couldn't justify it. Times are tough and cash is extremely strapped in the nashbabe/nashdude domicile.

So I just assumed like always that God would say "no". He has on a lot of other things I wanted, and even some stuff that I really thought I need (a roof! a roof! are you listening to me, Lord?--I swear, how does He put up with me?).

But I kept asking. And I'm totally stretching that passage of scripture. This isn't exactly justice against my adversary, unless you count a little peace and refreshment in the face of that dirtbag Satan's relentless poundings on our family. But humor me, will ya? (I'm even worse than that. I used to quote that passage to the sales reps who worked for me...rofl.) No vacations, no rest, no money. Worn down to my last nub.

Well, hadn't seen any action on the request either way, so I kept asking. Like a whiny child? I hope not, but it probably bordered on that.

Yesterday I went to one of my accounts to restock, and the fabulous Meg! introduced me to someone who has a shop in another part of town--one where I've really needed a good retailer to stock my stuff, and lauded how it sold for her. The fabulous Meg!'s friend said she was quite interested. Hoo rah.

So a possible new account in the dead of January? No way. No possible way. Even the fact that the fabulous Meg! needed product was a big surprise. As a chandler, I usually sell SQUAT in January. Actually, I have ALWAYS sold SQUAT.

Then when I returned home from seeing all things Meg!, there was a very sizeable order in my inbox from another of my retailers. Didn't have to buy a thing to fill it; have all the materials already.

I mean, an order I would NEVER see in Jan or Feb. EVER.

Not to mention that the retail climate is WAY below what it would usually be. So there was no chance of this happening, right? Yeah, pretty much.

So I decided that God must probably be saying, "See? ANYTHING is possible. I know you're worn out from the hell of the last couple years, but here's a little gimme for ya. Enjoy."

Thanks for letting me know you ARE listening and working out things for my good. Please don't delay on the big stuff, okay? Please? And thanks.

You know you're slumming...

...when you buy Aldi night cream with wrinkle fighting retinol and Q-10.

But then again, look at this review...

or this one...

or how about this one?

Five bucks. Yep, five bucks. I live just five minutes from an Aldi (since they're popular over here on the wrong side o' the tracks), so easy as pie to get. :-)

I'm digging this blog...

...because this is a lot about me, although I don't officially have kids.

I wanna meet this chick. Heck, she lives around these parts, shouldn't be hard.

Maybe someday. Ya never know!

Anyway, saunter over there and enjoy yourself. I demand it.

Enter here.

Over the edge...

The story of Jonah has been resonating with me lately, but perhaps in a contrarian approach. Whether this can be part of its intended meaning or not is up for debate; yet the message still stands.

If you recall, Jonah went the opposite way the Lord told him to travel, having no desire to preach to the people of Nineveh. He hopped on a ship that was headed in an entirely different direction. When he did, that vessel had nothing but trouble, and was about to be shipwrecked when he announced, in so many words, "Hey, it's me that is the problem. Get rid of me, and things will calm down for you and you will survive the storm."

So they threw Jonah overboard.

The Jonah side of the story is easily understood; go the way God wants or there can and probably will be significant problems and even destruction ahead.

But just for today I'm thinking about the other side of this equation. Has there been, or is there now, something or someone in my life that should very likely be "thrown over the edge" so I can experience a smoother sail? Not that peaceful seas are necessarily what God plans for us, or at least lets us go through in order that the truth and peace and lesson may be given.

I threw "Jonah" overboard.

It felt, and feels, more peaceful.

As to whether this choice will bless me, or change the turmoil we have had ever since "Jonah" was on board (quite coincidentally, perhaps?), I do not know.

But it was the right choice.

Hail to the Chia

Norwegian Apple Pie

Pretty low in fat (especially if you just use egg whites).

Extremely easy.

Moist and yummy.

What else do you want? :-)

Give it a try.

Norwegian Apple Pie

2 eggs (4 egg whites can be substituted)
1 ½ cups white sugar
1 cup flour
1 tsp vanilla extract
2 tsp baking powder
1/8 tsp salt
½ cup chopped nuts
2 cups diced apples

Mix together all ingredients. It will likely seem unwieldy at first, but the moisture from the apples will change the consistency to a batter of sorts. My mother bakes this in two greased eight-inch pie pans at 350 degrees for 30 minutes, but I usually bake it in a prepared 7 x 11 pan for slightly longer.

Using turbinado sugar and whole wheat flour probably will work, although I haven’t tried it as of yet.

Best show on TV?

Yeah, probably. Even though USA Today said so, and the Hollywood Foreign Press Association agreed with another Golden Globe (they gave 'em the Golden Globe last year too, and Jon Hamm won the Golden Globe for Best Actor last year).

It's a curious addiction, and hubs has inadvertently caught the bug as well. When I have some money, I'll want to buy season one and two.

making the most of what we have

A very kind friend who sells apples has been giving me their "factory seconds". Sometimes they doubt that I would want them, but I grew up on a farm and know good and well how to use those apples! Especially at present, I do not want to waste a thing if I can help it, so I've been looking at a couple cookbooks for ideas. "Too Many Tomatoes" is a book I have blogged about before, with a killer recipe for zucchini cake, and the one I'm going to mention today.

The "More with Less" cookbook came out over thirty years ago. Mennonites put it together as a way to eat well on a reduced budget. Their goal really was to use less of the world's resources, and back in 1976 that was a little more cutting edge than it is now, as you might imagine. My mother bought me this book and I used to use it somewhat regularly, but I'm using it a lot more now. The newer versions might be updated (mine is from the 80's) but the older book's recipes aren't always necessarily healthy (although lots are). They aim first for cheap and effective use of resources. Sometimes they use weird stuff like MSG once in a while, but I just eschew those recipes.

After all the ways I've used apples, of which I will chronicle in more detail later, I really thought some apple butter would be great. However, I wasn't really thrilled about using a whole ton of white sugar in apple butter, and my enthusiasm for using Splenda was pretty low as well. So in the "More with Less" cookbook I found a recipe that worked pretty well...my hubs really likes it. Go get this cookbook, or be really cheap and check it out of the library.

Honey Apple Butter

7ish pounds of peeled and cut up apples

Cook the apples and then process for applesauce. I just stuck them in a crockpot all night and then the next morning used a stick blender--that worked fine.

Add 1 cup crushed pineapple, 1 1/2 pounds honey (the size of container you can get at Aldi, for example), and 1 cup apple cider vinegar or cider, to taste. You could also add some spices--maybe cinnamon, nutmeg, you get the drift.

I took the removeable crockery out of my crockpot at that point and put the apple butter in a 300 degree oven for 3-4 hours, stir once in a while. This is to remove some of the water and make it thicker.

You can freeze it, but I put it in cleaned and sanitized jars. Stir with a plastic or wooden spoon (no metal!!!) to get air bubbles out if necessary, but there probably won't be air bubbles. Clean the rims scrupulously, and add the lids and bands. Five minutes in a boiling water bath worked just fine. Then I removed the jars and sat them on my kitchen counter. All of them sealed, which was encouraging.

**addition: it had been a while since I canned anything, so remember...heat differences are a no no! make sure your jars are sitting in hot water to stay warm and your apple butter is just-cooked and still warm! temperature differences are a problem...don't put cold jars in a boiling water bath, or they may break.***

Sometimes when life isn't going along so swimmingly, it is nice to remember that friends care, and that some things can go right--like this recipe.

This is a yummy breakfast treat, although of course it works any time of day.

Great, cost-effective gift!

Mrs. Fezziwig gave us a lovely gift. This is well suited for our current economic times.

We received a loaf of italian/french bread (the Kroger kind, that you bake at home to finish to a nice crusty loaf), a bottle of olive oil, and a container of Carrabba's type herbs. At that fine restaurant, which is something we really can't afford at present, the waiter brings out crusty bread and pours olive oil on a plate, and tops it with a very nice herb blend.

Mrs. Fezziwig even included a laminated copy of the recipe so we could easily make more ourselves, and preserve the recipe for safekeeping.

Carrabba's Bread Dipping Spice

1 tablespoon minced basil
1 tablespoon chopped parsley (Italian is best)
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon kosher salt or ground sea salt
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon olive oil
1/8 teaspoon fresh lemon juice

Directions
1. Combine all of the ingredients, EXCEPT oil and lemon.
2. Put in a small food processor (I used my little food chopper). Chop briefly until all ingredients are about the same.
3. Stir in oil and lemon juice.
4. TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish.
5. Dip sliced bread in mixture.
6. French bread is good.
7. ENJOY.

I think you will need to get a membership to print the following, possibly, but this is the page to print and laminate for your friend who is receiving the gift.

And here's a recipe link just for Mrs. Fezziwig: her favorite Carrabba's Chicken Marsala. :-)

Are they "glittens", or are they "moves" (rhymes with gloves)? :-)

Saw these a few weeks ago, and hubs got them for me for Christmas. They are so darn practical and lovely. Sometimes they are called gloves/mittens, and I have also seen them called "glomitts". Whatever the name, they are wonderful for doing things outside and quite adjustable for walking, which I love. REI describes them as

"Our warm mittens quickly convert to fingerless gloves whenever the need arises for nimble fingers and thumbs. Fingertip covers flip back and secure out of the way with rip-and-stick tabs; thumb covers stay back without assistance."

Yep, they work as advertised. Thanks to Judy for the tip!