I like to make soups from the last little bits of leftovers that I find in the fridge before they get all "sciency" on me.  Each soup turns out differently and I feel like I've received a promotion each time I do it.  I guess it's because it boosts my energy just knowing that I'm doing what Jesus commanded His Disciples.  Thank You, God, for leftovers!

"Gather the fragments left over, so that nothing will be wasted."  John 6:12

Sis has learned this concept and applies it to arts and crafts.  She rarely throws scraps from a project away.  Instead, she saves them in a container with the rest of her art supplies to serve her well in her next creative burst of inspiration.  She is using quite a bit of those little "leftovers" this week to make decorations and cards for friends and family.  She'll make a beautiful wife someday and create a happy home.

From http://www.westonaprice.org/basicnutrition/dietguidelines.html:

Dietary Guidelines

1. Eat whole, natural foods.
2. Eat only foods that will spoil, but eat them before they do.
3. Eat naturally-raised meat including fish, seafood, poultry, beef, lamb, game, organ meats and eggs.
4. Eat whole, naturally-produced milk products from pasture-fed cows, preferably raw and/or fermented, such as whole yogurt, cultured butter, whole cheeses and fresh and sour cream.
5. Use only traditional fats and oils including butter and other animal fats, extra virgin olive oil, expeller expressed sesame and flax oil and the tropical oils-coconut and palm.
6. Eat fresh fruits and vegetables, preferably organic, in salads and soups, or lightly steamed.
7. Use whole grains and nuts that have been prepared by soaking, sprouting or sour leavening to neutralize phytic acid and other anti-nutrients.
8. Include enzyme-enhanced lacto-fermented vegetables, fruits, beverages and condiments in your diet on a regular basis.
9. Prepare homemade meat stocks from the bones of chicken, beef, lamb or fish and use liberally in soups and sauces.
10. Use herb teas and coffee substitutes in moderation.
11. Use filtered water for cooking and drinking.
12. Use unrefined Celtic seasalt and a variety of herbs and spices for food interest and appetite stimulation.
13. Make your own salad dressing using raw vinegar, extra virgin olive oil and expeller expressed flax oil.
14. Use natural sweeteners in moderation, such as raw honey, maple syrup, dehydrated cane sugar juice and stevia powder.
15. Use only unpasteurized wine or beer in strict moderation with meals.
16. Cook only in stainless steel, cast iron, glass or good quality enamel.
17. Use only natural supplements.
18. Get plenty of sleep, exercise and natural light.
19. Think positive thoughts and minimize stress.
20. Practice forgiveness.

A few years ago my two purchases for homeschool curriculum for my children were a driver's education program and a 676 page book called Nourishing Traditions:  The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Fallon with Mary G. Enig, Ph.D.  I'd been eyeing this book for at least two years.  When I saw it at the homeschool conference that I attended that year, I knew that it was the only thing we needed to add to our learning.....other than the driver's education tools. 

I have to admit, many people I know (including myself) consider it much more expensive to eat healthy than to eat like the rest of our fast food nation.  However, I have come to know that it really isn't as expensive.  In fact, the real portion of the expense that I imagined to be monetary is quite honestly the expense of time instead.  So, I have chosen to recognize this as part of how I "earn" a living for my family.  My income becomes a matter of time management.  I actually "make money" by saving it.  When it isn't "misplaced" in the wrong food items or disease maintenance purchases, I have saved the expense of dollars leaving our accounts.  They can then be used for necessities of good food, clothing, and shelter expenses.

Opening the pages of the NT book can be quite intimidating, I'm sure.  Before I ever purchased it, I'd already become familiar with more traditional ways of cooking and living.  Therefore, it was more like reading about home than like reading about how others peoples of the world or the past live or have lived in health.  My goal now has become to ease the concerns of others who would consider changing their eating and cooking habits.  Whether they jump right in or take small steps toward better health, I want them to know that it doesn't have to "cost" them a fortune in money.

The most helpful resource for easing the "expense" concerns is quite frankly found within the pages of this enormous education of a text.  Beginning on page 621 there is an appendix that explains a variety of "guidelines" for those with little time or little money....or both as is the case for me and my family.  "The first step to meeting the challenge is the realization that fast foods are a terrible trap that, in the long run, leads to diminished vitality and, hence, even greater restrictions on one's time, energy and budget-not to mention the tragedy of serious disease."

Simple pointers from these pages:

"A serving of the best quality organic oatmeal costs half the amount of the average boxed breakfast cereal and is infinitely more nutritious." 

"Make your own salad dressing."

"Always buy butter....If the cost of butter is prohibitive, use lard."

"Make stock at least once a week."  Do this for its "protein-sparing effect.....Use congealed fat from stocks for cooking and leftover meat for soups, meat salads and other dishes."

"It's better to put your money into whole foods than vitamins....a daily teaspoonful of cod liver oil...and from Azomite powder, a very inexpensive mineral supplement....Lacto-fermented beet kvass....is simple and inexpensive to make."

"Good quality dairy products are worth the price."

"....potatoes, cabbage, carrots, zucchini, onions, broccoli, chard, beets and kale...with butter for best assimilation of the minerals they contain."

"Don't forget eggs as a nourishing, low-cost alternative to meat.  It pays to buy the best quality."

"Make soups part of your repertoire."

"..eat liver occasionally."

"Leftovers can be turned into delicious treats.  Leftover pureed vegetables can be made into pancakes; leftover oatmeal is delicious fried; tender meat reserved from making broth can be added to soups or used for meat salads and sandwiches."

"Budget stretchers include stir-fry stews..and ground meat dishes."

"Buy organic whole grains in bulk and store them in 5-gallon covered plastic buckets, available at paint stores."

"Learn to make basic brown rice."

"Make kombucha!"

""Try not to overeconomize on food.  Instead cut out all the junk food...and use the savings to buy good quality whole foods."

Tonight we're having stew and crackers.  I'm using axis deer meat.  It smells so good.

Here's the line up for the rest of the week:

Saturday-roast, baked potatoes, brocolli

Sunday-crockpot lasagna, salad

Monday-beans, cornbread, salad

Tuesday-bbq, slaw, beans

Wednesday-baked turkey, mashed potatoes, veggies

Thursday-chili, rice, salad

Friday-sausage and potato casserole, peas

Wow!  An extra day, to boot.  No need to think about a menu plan until next Friday afternoon.  WHEW! 

Last week we planted some broc, cauliflower, and chinese cabbage plants in the garden.  The summer bell peppers are still producing and the green beans for fall have come up.  Hubby tilled the areas that weren't being used and got things ready for more veggies.

Yesterday I planted 18 lettuces.  I THOUGT all of them were romaine, but it turns out that 12 of the 18 plants were bibb lettuce.  It'll still be wonderful salad in several weeks.  I also purchased 18 early jersey wakefield cabbage plants.  They will make a pointed cabbage that has a butter taste to it.

We need to get a row of carrot seeds planted and some mustard greens and turnips.  We're also putting in a row of purple onions over the weekend.  I think the peas will be planted, too.

Yum is growing!

We're working on our ability to be steadfast in our daily structure right now.  Patience is coming alongside.  There's no need to blog right now as it just gets in the way.

Maybe later...

It's getting too hot and dry for our garden.  Even watering it daily, the plants are withering up.  I plan to pull out the squash plants this afternoon, LATE.  It's been 100+ for a few days now.  The peas have dried nicely due to the heat.  So, they can be shelled in the evenings while we sit in lawn chairs once it's cool enough.

The garden has been a blessing.  Some of the tomato plants will stay.  Others will be pulled up.  The peppers can be babied through to fall.  The melons are getting ripe enough to pick.  More peas will be planted for the fall.  We plan to plant smaller for the fall.  The big garden on the hill will have peas and pumpkins.  The garden in the backyard will have a few tomatoes, the babied peppers, brocolli, cauliflower and cabbage. 

Canning has been a big undertaking as it hit when I didn't have any of the kids or Daddy around to help out.  But, I did have fun doing it this year.  I have also realized that the fall won't offer much time for canning.  So, having a garden sized for daily fresh veggies will be quite enough.  If we do happen to have a bit extra, I can handle it.  But, I'm not in the "putting food by" mode for the rest of this year.  I may end up putting up some cabbage, but that will be it except for drying peppers and peas.

WHEW! 

Thank You, God, for all the wonderful food You've provided this year!

I put up 12 pints of this recipe recently.  It is SOOOOOOOOOO good!  I used 1 1/2 cups sugar and used the celery option.  But, I just realized after looking at it that I forgot the garlic listed in the celery option.  RATS!  Maybe next time.  I found this recipe in Ball Blue Book of Preserving.

Corn Relish

Yield:  about 6 pints

2 quarts cut cooked corn (about 9 large ears or 18 small ears, learned this the hard way after shucking 18 large ears!) 

1 quart chopped cabbage (about 1 small head.....if you're from Texas, think VERY SMALL.) 

1 cup chopped onion (about 1 medium.....just chop 1 cup of onion, don't guess.)

1 cup chopped sweet green peppers (about 2 small.....again, measure.)

1 cup chopped sweet red peppers (about 2 small....measure.)

1 to 2 cups sugar

2 tablespoons dry mustard

1 tablespoon celery seed

1 tablespoon mustard seed

1 tablespoon salt

1 tablespoon turmeric

1 quart vinegar

1 cup water

Combine all ingredients in a large saucepot.  Bring to a boil; reduce heat and simmer 20 minutes.  Pack hot relish into hot jars, leaving 1/4-inch headspace.   Remove air bubbles.  Adjust two-piece caps.  Process 15 minutes in a boiling-water canner.

Recipe Variation:  To make relish without cabbage, substitute 1 cup chopped celery for cabbage.  Add 1 clove garlic, minced.  Follow directions in recipe.

NOTE:  I didn't water bath mine.  After 20 minutes simmer, I packed it into the jars, got the air out, tightened the caps, and turned them upside down on hot pot holders.  This sealed every jar.  I do this with my tomatoes, too.

I think I'll try this recipe since I have so many cucumbers that "got away" from me.  They are big.  I'll take the seeds out before I use them for this recipe.  And, I'm going to have to make some adjustments as the original recipe is based on onions from up north.  Texas 1015's are huge and would over power the recipe.  I'll tweak it a bit and find out what works for our family.  We like relish on hot dogs or sausage wraps.

CUCUMBER RELISH

25 or 30 medium cucumbers

20 onions

1 qt. vinegar

6 c. sugar

1 1/2 tsp. mustard seed

1 1/2 tsp. celery seed

Chop the cucumbers and onion in blender, but do not overload blender.  Add water to cover the vegetables.  Drain in a colander.  Add 1 handfull of salt to vegetables.  Let stand for 2 hours.  Drain and squeeze out with hands.

Mix the vinegar, sugar, mustard seed, and celery seeds well with the cucumbers and onions.  Bring to a boil for about 30 minutes.  Reduce heat to medium for about 10 minutes.  Pack in jars and seal.

I got this recipe from my friend, Janet.  She cans lots and lots of veggies every year, so I trust her recipes.  I've never tried this one, but we have okra coming in daily and I needed to get some put up.  I made one quart by cutting the recipe in half and using a quart jar instead of two pints.  It should be ready on September 18th!

DILL PICKLED OKRA

2 lb. young okra

celery leaves

4 cloves garlic

4 sprigs dill

2 c. water

2 c. distilled white vinegar

2 Tbsp. salt

Scrub okra and pack whole pods into sterilized jars.  In each jar, insert a few celery leaves, 1 garlic clove (peeled) and 1 sprig dill.

Bring water, vinegar and salt to a boil.  Pour the boiling liquid over the okra and seal jars.  Process for 5 mintes.  Let the okra stand for about 1 month before using.  Makes 4 pints.

I made these a couple of days ago.  I use a recipe that my friend Gloria gave me years ago.  It's super easy and a family favorite.

ICEBOX PICKLES

7 c. medium cucumbers, sliced fairly thin

1 c. white vinegar

2 c. sugar

1 Tbsp. pickling salt

1 tsp. celery seed

1 mustard seed

1 c. sliced onion

Boil the vinegar and sugar together one minute after it comes to a boil; cool.  On the cucumbers and onion, put 1 tablespoon pickling salt.  Let it set for about 1 hour, stirring occasionally.  Put in colander and drain.  Add the celery seed and mustard see.  Pour vinegar and sugar over cucumbers and refrigerate.  It will keep indefinitely.  Can also be frozen.

EEK!    I just realized that I also put in 1 tablespoon of pickling spices the other day in my busyness.    Hmmmmmm.  Well, whatever I made is a new recipe.  If it goes over well, I'll make a note of it. 

Our garden has been in full gear for a few weeks now!  We've been eating yellow squash, spaghetti squash, scallopped squash, zuchinni, and green beans for a while now.  Almost on a daily basis we have a couple of baskets of produce to bring in the house.

I've put up 9 pints of yellow wax bean pickles.  I'm going to begin canning green beans, too.  We only have a few tomatoes that have ripened enough to eat so far.  But, there are literally hundreds of pounds more to be ready soon.  And, they will probably all be ready at the same time!

It looks like we'll have corn on the cob by the end of this week.  Oh, YUM!  We picked two baskets of potatoes this weekend and had some with green beans.  I also made a pot of parslied potatoes last night.  MY FAVORITE!  We're picking them earlier than planned, but a gopher had a heyday in them and ate quite a bit without us knowing he had set up residence.  We have a couple more baskets to pick soon.

The okra looks like it will be ready in a week, or so.  The purple hull peas will soon need picking, too.  The onions will take a bit longer.  The garlic will be quite a while.  

Cucumbers are straggling in, but I think I have enough now to make icebox pickles.  Cucumber salad has been a hit with Hubby as the evenings have been quite hot lately.  He's hoping that I'll get a better recipe for dill pickles this year.  We haven't liked the ones I've put up in the past.  

The cantaloupe and watermelon are vining all over the place.  I can't wait to have a seed spitting contest!   

Yesterday, Hubby and I planted some sweet potato slips.  We're hoping this project works out.

Thank You, God, for our garden.

Matt.  28:19-20 NIV

"Therefore go and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit, and teaching them to obey everything I have commanded you.  And surely I am with you always, to the end of the age."

It is raining today.  It is so peaceful.  The day is moving slowly and quietly.  We've cleaned out two drawers and the closet in our room.  There is another large pile of clothing, books, cds, and cassettes for others who come to our garage sale next week.  I can't wait to find new homes for things we no longer use or need.

Posie has been "reading" books.  Howdy has enjoyed splashing.  Sis completed more math and visited with her friend on the telephone.  Bubba and Scooter have helped Daddy and have enjoyed the quiet.  We hope to learn a new domino game this evening.

I myself feel a nap coming on........

"Hold on to instruction, do not let it go; guard it well, for it is your life."

Proverbs 4:13

"The fear of the LORD is the beginning of knowledge; Fools despise wisdom and instruction."

Proverbs 1:7

"But beyond this, my son, be warned:  the writing of many books is endless, and excessive devotion to books is wearying to the body.  The conclusion, when all has been heard, is:  fear God and keep His commandments, because this applies to every person." 

Ecclesiastes 12:12-13

"Thy word is a lamp to my feet, And a light to my path."

Psalm 119:105

"I have set the LORD continually before me; Because He is at my right hand, I will not be shaken." 

Psalm 16:8

"Trust in the LORD with all your heart, And do not lean on your own understanding.  In all your ways acknowledge Him, And He will make Your paths straight."

Proverbs 3:5-6

"'May the LORD our God be with us, as He was with out fathers; may He not leave us or forsake us, that He may incline our hearts to Himself, to walk in all His ways and to keep His commandments and His statutes and His ordinances, which He commanded our fathers.  And may these words of mine, with which I have made supplication before the LORD, be near to the LORD our God day and night, that He may maintain the cause of His servant and the cause of His people Israel, as each day requires, so that all the peoples of the earth may know that the LORD is God; there is no one else.'"

I Kings 8:57-60

After kicking around the idea of making orange jelly, I've decided to make more marmalade instead.  We looked up information in the encyclopedia that made me realize it'd be a whole lot cheaper!  Oranges have pectin in the white fibers of the peel.  That'll save me a bunch of $ since pectin in a box is running close to $2.  That little box doesn't go very far. 

I may add a bit of pineapple to a batch.  But, that will depend on how many oranges we have left to put up.  I will be adding sugar this time.  I'm thinking it's going to take all week to do all of them.  I just hope I have plenty jars.

http://www.hillbillyhousewife.com/blog/

The Hillbilly Housewife shared some YouTube entries that she found recently on cooking during the depression era.  Clara, a woman who grew up during that time period, made them for the rest of us to encourage us to be healthy even on a frugal budget.  I'm so glad to know that she is continuing to help others at her age.  Makes me excited to grow old and share what I'm learning.

In the fall of 2005, My Love bought me some of the most scrumptious wool I'd ever seen.  Hanks and hanks of Manos del Uruguay came home from Austin in a bag from Hill Country Weavers.  I "knew" what it would become "soon."  But, after beginning the afghan of choice, I ripped it out and balled it up again.  Then, it would "soon" become a shawl using one of Elizabeth Zimmermann's charming patterns.  I'd almost finished it, but couldn't figure out the trim work.  It, too, turned back into balls of wool.

In December of last year, I realized that BIG projects aren't for me, BUT I do finish small ones.  I'd finished several dishcloths from a book called Color-Splash Dishcloths by Evelyn A. Clark.  There are 15 designs to knit in the book that I purchased from Wal-Mart years ago.  Most of them are nine inch squares when using a size 8 needle and cotton worsted weight yarn.  Looking at one of the dishcloths one day, I realized I had a way to finally make an afghan!

I am using my precious wool and a size 13 circular needle to make bigger squares.  These will be stitched together when I have enough for the afghan.  I finished the first in December, another in January, and today I finished the third.  I'm hoping to knit one square each month and then learn to crochet them together before the end of the year.  What a cozy Christmas it will be!  

I wonder what life was like at home during the "Great Depression?"  I'm writing that in quotes because at some point, it may no longer be called the Great Depression.  It may have just been the Big Setup.  Heh!

I think it might have been similar to our life without blogs and e-mail.  I'm sure that had we lived in that time at this very location, we'd have had the same gardens, the chickens and turkeys, the two silly dogs, maybe an extra horse, possibly the bottle fed baby deer, and no H/AC.  We've done without the H/AC since September of last year.  So, it isn't different there.  We have watched the television and used electric appliances, however.  Hmmmmmmm.  We have some things to give up in our quest to relive the time period. 

I know we wouldn't have had the freezer that sits in our garage.  I'm fairly certain we'd have had a much smaller way to keep anything cold for any length of time.  I'm going to research what that would have been this week.  I am canning fruits this week that have been stored in the freezer.  We are also looking at recipes to put meats and veggies in jars as well.  I used to can veggies quite often, but got into the habit of depending on the freezer.  I want to pull as much out of it as possible to can or dehydrate. 

We also have huge time savers in the laundry department.  I'm not rushing to give up the washing machine anytime soon.  But, we rarely use the dryer.  I do need additional clotheslines as we are a fairly large family and need more room to dry our clothes.  I need to make some more liquid laundry detergent as it does seem to be much cheaper than even my favorite Arm and Hammer liquid.  But, when?

I want to find yeast free recipes that would mean breads/crackers could be kept a bit longer.  Hmmmm.  I'm not sure of a method for storing these.  But, the search continues.

We do know a bit about learning in the time period.  It was mainly the 3R's.  YEAH!  That's how we learn at our house.  Many of the books we use are from the time period!  Interesting that those who got an education at the time were much better educated than children today.  Hmmmmm.  Makes you wonder, who gave it it's name? 

I intended to make some pies off and on with the berries that we have in the freezer.  We picked lots of dewberries and Brazos berries during the summer.  But, I've decided we'd be better served if I turn them into jam or preserves.  I've found a couple of recipes and just need to decide which way I want to make them.  I plan on doing that as soon as possible, this week or next.  It will free up a lot of needed freezer space.  And, we do like our PB&J!

I am making orange marmalade, In Case of Emergencies.  That's what the I.C.E. stands for in the recipe name.  It has no sugar.  I just took about 36-40 oranges off of our tree yesterday.  There are still quite a few left.  I need to pass them on to neighbors and other friends and our extended family so that we can prune the tree. 

When I got the oranges inside, I washed them well.  Then, I trimmed off the stem end.  I cut the oranges in slices, then is smaller pieces, peel and all.  After I got this in a big pot, I added some water (I think I'll skip this part if I do another batch).  I brought it to a boil and cooked it for a while.  Then, I let it cool down over night and I'm boiling it again this a.m. just a bit to let it thicken a bit more.  After I put it into jars and seal it, I will put it in a canner for 10 minutes to make sure that they all seal well.

I am not adding sugar or pectin to this marmalade.  It will be quite sour, I'm sure.  But, I want to preserve them in as close to original form as possible.  If we don't have a good crop of oranges this coming citrus season, we'll still have vitamin C available in jars.  If I make another batch, I may add some sugar and label it differently.  But, for cold season, these will be the first jars to come off the shelf.

We've planted onions, potatoes, and some corn.  Howdy planted some spaghetti squash, too.  I hope it's not too early for it.  We'll see.  He only used about 1/3 of his seed.  So, if it doesn't come up, he can plant it in a couple of weeks.  We also planted dill by the fence.  These are all the things that have been planted in the big garden on the hill. 

The "little" garden behind the house is still producing from what we planted back in the fall (and even some things from last spring).  It's nice to have brocolli, cauliflower, cabbage, carrots, beets, lettuce, and tomatoes.  We have so much spinach that we are giving it to the chickens.  When a head of cabbage or cauliflower is picked, the plant is pulled up and the deer have it for a snack.  Some of the brocolli is flowering and going to seed.  We are leaving most of it as the butterflies and bees just love it. 

We've had salad, stir-fry, baked veggies, grilled veggies, raw veggies, and just looked at veggies.  They've been enjoyed by neighbors, friends, and relatives, too.  It's been a huge blessing to be able to just go pick something to eat!

The orange tree still has quite a few oranges on it.  We need to eat them up and share them with our friends before they go bad.  I may juice some and freeze it if I can find enough room in the freezer.  A blogger friend shared an "orange julius" recipe with me.  I hope to try it soon! 

We have peach, plum, pecan, apple, lemon, and fig trees, too.  I'm not sure that we'll have much fruit from any of these except for the lemon and fig trees.  The others are still young.  We enjoy lemonade and lemon pie when the lemons are ready.  I freeze lemon juice in ice cube trays to make it easy to add to tea or make up for one of us when we have sniffles.  The figs are great fresh or put up as preserves.

Thank You God for our garden!

"The democracy will cease to exist when you take away from those who are willing to work and give to those who would not."

Thomas Jefferson

The boys are working with Daddy today.  It is wonderful to see them develop such a good work ethic.  I know they'll be good providers for their families some day!

"If man were happy, the less he were diverted the happier he would be....I have often said that the sole cause of man's unhappiness is that he does not know how to stay quietly in his room."

     -Blaise Pascal, Pensees

Keeping up with the dirty laundry is probably the most peaceful thing I do for my family on a daily basis.  That seems funny to me and may sound even crazy to others who read what I think about it.  Keep in mind that it is a fairly quiet process.  It seems to be unnoticed most of the time.  But, it provides a sort of rhythm to the day that is relaxing. 

Sort, wash, hang out, bring in, fold, and put away; stop.  Sort, wash, hang out, bring in, fold, and put away; stop.  1, 2, 3, 4, 5, 6, Stop.   1, 2, 3, 4, 5, 6, Stop.  After each load is completed, there's a pause and then a time to begin again.  Six days He worked and on the seventh day He rested.  I guess that's the reason that laundry duties seem to be a calming thing for me to do throughout the day.  The natural cycle of it all mimics a week's work and then a time of rest.

From this perspective dirty laundry is a blessing.