I don't profess to know it all, or to even have half a clue, but I do know that I can say how I choose to do things, and what works for me.
I am a student by nature and honestly hate the accountability and pressure of teaching. I believe that when we stop learning in life we have reached the point to where we might as well not be here, and I would hate to be so bold as to say that I am an expert on anything. I will tell you how I do it, but how you choose to do things is up to you....
Life has been stuff lately, and I hate stuff. I prefer falling into place or even chaos over just getting thru the day. I don't want things to be easy, but I hate the monotony of 'stuff'. I'm wanting to see accomplishments or at least growth, but not just dealing with things.... more than just checking things off of a list...
So, my point, is that I don't have things together. I think that is always pretty clear. But I do plan to keep on moving and doing even though it may not always be the right thing or even the best thing.
It seems like there is alot of bad stuff out there right now. I don't know why, and I don't know how to fix it. Sometimes all we can do is to pray.... Pray for Michael P. and Kate
I've been promising Jett that I'd take him to the Lego store soon for about 6 months, with the deadline being his birthday. We finally went this weekend and though it's not the biggest or the best Lego store around, he was quite pleased....
Frugal doesn't always have the best connotation when mentioned. It reminds me of simple and stark, of being cheap. While these things aren't bad in and of themselves, they don't make you automatically feel good, either. I've found that things that make you feel good, and happy, are things that we tend to have an easier time making a part of our lives. One can only play the martyr for so long until it really gets boring.
So I want to make frugal seem fabulous... It's not just about saving money and using resources wisely, but about enjoying what you do.... but then, isn't saving money always fabulous?
I think one of the best ways to learn to cook frugally is to learn how to make a stock (or broth) as this will add nutrition and flavor to your food. This is really one of the backbones of cooking, in my opinion. Stock can be used in so many items, often in place of fats. But today I took a next step....
Today I learned to make a gumbo, 'a la Alton Brown. How is this frugal and fabulous, you might ask? Let me just say it involves making your own perfect roux... handy in most soups as a flavor/thickening base... with minimal fuss or muss. Also, gumbo can be made with just about any meat (we almost used some frog legs that we found at the grocery today, but chickened out) and the veggies can also be used as available.
I have to admit that in the past I've not cooked the roux long enough and could never achieve the 'perfect' copper/brick color that is denoted in my cookbooks by a penny. I never thought it was that big of a deal, until I tasted the difference that a good roux can make. I was either too bored to stand there and stir it, or afraid that I would burn it. It usually takes about 20 minutes on low-med heat, but I used Alton's method of cooking it in the oven, and it worked perfectly. I do admit that I did cut down on his cooking time. Mine was ready in 45 minutes, and not the 90 minutes he recommends. This is longer than the stovetop method, but doesn't require constant attention....
For the roux, I weighed out 4 oz of flour and 4 oz of oil. I used soft white wheat that I ground, and then strained to remove the germ (sorry, but I did). I used a mixture of butter and lard for the oils and melted them before putting them in my cast iron casserole dish. After wisking them together I put the pan, uncovered, in the preheated oven at 350 degrees. I checked and wisked it every 10-15 minutes or so. See the full recipe at the above link....
The roux after 10 minutes...
After 45 minutes...
Home cooking doesn't have to be hard or tedious...
So, frugally speaking, instead of buying a can of soup or stock, try creating your own.
Fabulously speaking, take something time consuming and boring, and make it easy and delicious....
It would appear that the same songs and voices in my head are still present from the last few weeks, but I did want to share this one that's almost always on my playlists...
I've been driving around alot lately and one thing I've been noticing this year are alot of bushes along the roadside covered with white flowers. These happen to be elders, the ones that produce elderberries and elder flowers. Maybe it's all the rain we've had this year, but I've never noticed quite so many before...
This year the yarrow in the backyard has also taken off... it seems that the less care you give it and the worse the soil, the better it grows.
Elder and yarrow... This got me thinking that now is a good time to think about getting ready for fall and winter.
One of my favorite remedies is the Children's Composition. This formula contains equal parts of peppermint, yarrow, and elderflowers. This herbal combination is a great one to start with if you've never made your own herbal preparations. If you don't feel comfortable with identifying herbs, these are all easy found at stores with bulk herbs.
I use this formula whenever sniffles start up, tummy aches appear, or whenever someone says that they don't feel well. This is a good formula for your common cold and flu.
I've made it as a tincture using fresh and also dried herbs in both alcohol and glycerin. Generally it's best to have the herbs to all be either fresh or to all be dried, but elderflowers are the exception. They are pretty delicate and fragile so when gathering your own it is best to dry them immediately.
For kids I have found that a mixture of the glycerin and vodka tinctures makes a good mixture that is effective and tolerable. You can also make an infusion of the herbs in the form of a tea.
Most all of the parts of the elder can be used medicinally, but the bark, leaves and roots are generally considered to be unsafe as they are very potent. Even elderberries should be used sparingly, but the flowers are considered safe for use with no limit on doses. The actions of elder flowers include diaphoretic, anti-catarrhal, anti-spasmodic, febrifuge, aperient, and anti-inflammatory meaning that they are good for fevers and infections along with the symptoms that go with them.
The above ground parts of the yarrow plant can be used medicinally; who wouldn't love to drink a brew of such pretty flowers. It is best to gather in full flower in the summer, but I have to admit that our warm-ish winters keep this plant green all year, and I have gone and snipped at it when needed during this time.
Yarrow is an amazing plant with many uses. It usually ends up in most salves that I make, and also in most teas as well as it is just so good for you. I use it with colds, but it also good for any bleeding issues as well. It is a diaphoretic, hypotensive, astringent, hemostatic, anti-inflammatory, diuretic, anti-microbial, anti-viral, bitter, hepatic, vulnerary, and emmenagogue.
Peppermint has long been used as a tonic for digestive issues, but this plant has so many more uses. Most mints look alot alike, but they also have similar propeties so if you have spearmint growing in your yard feel free to use it as you would peppermint. Peppermint's properties include it being useful in colds and flu, due to its anti-inflammatory, diaphoretic, anti-emetic, anti-microbial, analgesic, and stimulant properties.
Again, you can use these herbs safely in almost unlimited amounts, please use common sense, and gauge how your patient is reacting. Teas are simple with either dried or fresh herbs, or you could choose to make a tincture. I was going to link to how to make specific tinctures at this point, but I don't believe that I've ever posted this before. I guess I know what I need to do next....
I have long been skeptical of the holidays invented by greeting card companies in the 20th century, and have boycotted them for the most part for their capitalist and fascist sentiments. But according to some, these days are important traditions within our society so I cave in to a degree. I do refuse to buy cards, and usually forget to make them as well. I also seldom know what day of the week it even is, so all of this may just be nothing more than an excuse for me to not be held accountable for not watching a calendar.
Nonetheless... we celebrated Marc this past Sunday by spending some much needed time together. We went to Cloudland Canyon State Park in NW GA for an amazing hike down into the canyon to a beautiful waterfall. Let me just say that down was easy...
Jett reading the map and leading the way!
One of the waterfalls at the bottom of the canyon... if you look to the right of the falls you can see an image of a bear head....
In the midst of chaos it is often the little things in life that allow you to stay grounded and focused. They allow you to still feel like there is a simplistic normalcy to life that can't be taken away despite all of the other stuff going on.
I had been looking for something to separate the kitchen from the entry way and found it this week. My new beaded/shell curtain.....
I received this from a facebook friend who is a pastor in Kenya this week.
Proverbs 11:24 One gives freely, yet grows all the richer;
another withholds what he should give, and only suffers want. (ESV)
During the great depression, two families shared a house in Pennsylvania. One family occupied the upper floor, and the other family lived on the lower. The family which lived downstairs was always inviting people in to share what they had. Whenever there was an opportunity for them to help out, they would do so. No matter how much they gave, they always seemed to have enough.
However, the family on the upper floor, scoffed at the way the downstairs
family lived. They stored all extras in a locker in the pantry. They gave nothing away. It was not until rats got into their pantry that they were sorrowful for what they had done. Interestingly, the rats had not disturbed the downstairs pantry.
Selfishness leads to despair. True joy comes to us not from what we own. It comes from what we are able to give to others.
We were put on earth to serve one another, and when we fail to do so, there is a price to pay. When we give what we have, God will bless us with more, and blessings will double because of the joy that giving brings.
written by Pst John
Prayer: Take what I have Lord, and use it for Your glory. I have nothing except what You have given me. Help me to share from my abundance and give all that I can to those who are in need. AMEN
I've decided to start looking at frugal living options this Friday... I don't promise a return of this as I do tend to be easily distracted and may forget....
Right now it would seem that the media is telling us that frugality is the new American past-time, but I would encourage everyone to look at what your family's needs are and look to meet them. We can't all do go the same path in life and what works for me, may not work for you.
One thing we do is to grow our own food. We have 2 small raised beds at our house, and a larger garden (actually massive) at my parent's house. We grow things to preserve them in the form of canning or freezing. This time of year our menu is due heavily to what is in season in the garden as it saves on grocery bills.
Today I went and worked a bit in the big garden at my parent's house. This is a garden that can supply way more than the 6 people it currently does, and I have to admit to being rather lazy about its upkeep. But I did make it today, and I took care of some weeds and also got to do some picking.
We are in zone 7 where we live and have a long hot growing season. We planted some potatoes in March and today I dug them all. In my row I probably have enough now to last until Christmas... I have them stored in the air-conditioned part of my basement in a large cardboard box so that there is plenty of air circulating. They are in a dark, cool place.
I also picked some of the green beans. The 1/2 runners were ready and I was able to prepare 8 quarts to freeze and 1 quart to eat now. Green beans require pressure canning, if they are to be canned, and I'm not ready to go there yet, so I freeze mine. The 1/2 runners don't have 'strings' so you only need to remove the ends. I break mine into large pieces, and rinse them. I then blanch them on the stovetop. To do this I get a large pot of water boiling and put in a quart or so of beans for 3 minutes. I then remove them and put them into a cold water bath (usually with a couple of ice cubes) to cool quickly. I then put them into a freezer bag* and try to get out as much air as I can before sealing the bag. Get them into the freezer as quick as possible. Make sure you label the bag with what is in it and the date that they were prepared.
*For freezer bags I tend to use only 'name' brands like Ziploc, as I've found that store brands don't seem to be as sturdy.
Freezing is alot easier than canning, but it maybe daunting if you've never done it before. Even if you don't grow your own, you might find some really good deals on fresh, local produce. Take advantage of buying a large amount and putting some away for later.
The Ball Blue Book of Preserving is a great resource for canning and freezing just about anything. It is definitely one to keep on hand. I found my copy at Walmart for around $5. You can also check most cookbooks for a freezing/canning section. They also give tips on times and preparation.
Sources I would recommend for gardening would include Lasagna Gardening or The Self-Sufficient Gardener... both can usually be found at your library. You don't have to start with a massive plot, but consider buying a couple of large pots and try your hand at growing your own food.
Because tomato season will be here before we know it, I am getting prepared to get the most out of the garden. I am also planning on canning a large quantity of pre-made spaghetti sauce so that it will be ready to go when I need it, though it is awfully quick and easy to make. I don't always make it the same way, and these aren't really instructions as much as guideslines...
And by the way... I also use it for pizza sauce as well....
Spaghetti Sauce
2-3 tbsp butter or olive oil
1/2 cup onion, chopped
1/4 cup celery, chopped
1-3 cloves of garlic, minced
1 quart of tomatoes (I used the canned or frozen ones)
6 oz tomato paste
2 tsp basil
2 tsp oregano
1/2 tsp salt
1 tsp honey or sugar
1/4 tsp pepper
Saute onion in oil until translucent, then add celery and garlic. Continue to saute a few more minutes. Add tomatoes, tomato paste and herbs/seasonings. Bring to a boil and then simmer for 30 minutes or so.
I also add finely chopped mushrooms (so Jett won't notice them).
I have used this sauce for so many things and it works so well.... Enjoy!
Jett recently told me about one of his goals in life. I was curious as he doesn't seem to be one of those kids who has a list of what he wants to be when he grows up. I was kind of confused and amused when he told me that his goal is to be the best air-guitarist in the world someday. This is his favorite song right now to play along with as it has become one of our favorite songs for summer.
Right now is a pretty busy time, but I wanted to give a quick view into life as I know it...
I was recently at the oncologist's office for an appointment for my mother. We will be following-up in 2 weeks with what the plan will be, but she, the MD, was giving us a general run-down of what happens with chemo. She was very respectful of alt-views, but still up on all the latest medical stuff as well. She mentioned the need for Vitamin D supplementation with medication, when I interjected that my mother can just go and sit out in the sun everyday and get her fill of this. The doctor then hollered at me that she was an oncologist... she doesn't tell people to go sit outside in the sun... they'll end up with skin cancer!
The past few days we have also been moving my grandparents into assisted living. I've been helping out alot with coordinating this move, and was speaking with the director of the facility. The residents consist of some very social and active people with the men having their own group. Next week the men are taking the facility's bus and travelling about an hour to see the Rome Braves play ball. The following week they voted on their outing and chose to go to Hooters. Not that I've ever been a Hooters waitress, or even considered the possibility, but what must be going thru the minds of a Hooters waitress when you see the assisted living bus pull into the lot and a bunch of guys riding hover-rounds come in for service?
The garden has already gotten overwhelming. It's mostly the weeding and general scope of it right now. I also have my little raised bed at my house that are doing so well... so much better than I really expected.
Today I saw several large, green tomatoes on the vine and I know it's only a matter of time before they are ready, but until then, we have squash.
I always think that I know what I will do with things until I have a ton of them and then I can never remember. That's what happened a while back, and I didn't have a whole lot in the house to work with so I made up my own simple, gratin-style recipe that is pretty diet friendly.
What I started with:
squash... some yellow some zucchini, chopped into large chunks
herbs... I used some tarragon and oregano with salt and pepper
spaghetti sauce... I make my own from last years' canned tomatoes(recipe to follow)
ground meat... I used beef
parmesan cheese
I sauteed the squash in some oil (I used a lard/butter combo 'cause that was all I had... olive oil would be good) along with the herbs you choose. Don't cook it to death, and leave it a bit firm and still bright. I didn't put the lid on the pan as I didn't want to overcook it.
Mean while brown your ground meat and add the spaghetti sauce to it. I actually added too much sauce in this one, and it is a little too gooey, but it still tastes good.
Put the meat with sauce in a casserole dish. Cover with the squash and top with parmesan cheese. Bake at 350 degrees for about 30 minutes. The cheese should be golden.
Serve with additional parmesan cheese on top. I was running out so it is really skimpy. Serve with a salad, some bread and a glass of wine. If dieting have water and salad while dreaming of bread and wine.....
While the message of the day may have been Uncomfortable at Oakleaf this weekend, I am focusing on creature comforts for just a little while.
I don't have alot of time and often the little things are the first to go in busy times. Today after work, I decided to go an get a pedicure. I could do it myself, but it would take forever, especially since it seems like reaching my feet gets harder every year, and wouldn't even look that good.
I also wanted to discuss shoes. I hate flip-flops, but I've recently become a convert since I've learned about Yellow Box shoes. These are so wonderful, and make being on your feet not so bad on those long days.
I am easily distracted, I have to admit. It doesn't take much to make my mind wander, and conversations are difficult as I tend to be a couple of degrees off of where things usually are. The bad thing is that age has made it worse. The good thing is that my distractions tend to mostly be people, and there are so many new people that I am meeting who I find fascinating.... This has to be one of the best things about life... meeting and understanding people.
I don't think that I've ever received a request for a specific topic here, but recently was asked for info on tea by one of the above said fascinating people I've recently gotten to know. At first I thought that she was interested in how to make the actual tea, which my response was to just throw some herbs together...
Since I seldom seem to get anything initially anymore as my mind constantly wanders, she explained that she wanted to know more about how to make a good cup of tea...
I felt a bit bad about this as I've been such a slave to coffee lately and have abandoned my leaves for beans... Maybe this would be a good time to revisit and rekindle the relationship that tea and I used to had, and also a chance to dust off the camera and show you how I do it...
I'm not going into the kinds of teas, or the benefits of them, other than to say that most all of the teas I use tend to have a base of organic green tea that I tend to buy by the pound from Frontier. I do have access to a wholesale account and it's pretty affordable in this manner. They are also a great supplier of herbs, and if I'm not picking it myself this is where I get them. The Bulk Herb Store is also another great supplier, and Shoshanna has some wonderful blends that I tend to look at when I'm making my own recipes.
I am from the south and I grew up drinking the vile, sickeningly-sweet drink known as iced tea as my main drink in life... I then got addicted to the wonderful blend known as Market Spice tea in Seattle. I think it is probably still my most favorite tea, but I've grown too cheap to buy it regularly any more. Now I tend to stick to my herb blends so that I get more bang for my buck... rather than just enjoying a good cup of tea, I want some other benefits as well...
Tea is basically plant material infused in hot water. There are several ways to do this, but they do tend to be the same in overall theory.
To heat water I like to use a tea kettle, mine is electric, but stovetop is always an option. I like the electric kettle because it brings the water just to boiling and then cuts off. You don't want the water to really boil as that will change the taste and quality of the tea. You want the initial boiling and then turn it off. You can also do a minute in the microwave if you have to as well; this is not preferred or great, but I won't say that it isn't done at times in my house.
I don't tend to buy tea bags as I make my own teas, and I think that often the most inferior of teas are put into bags. When you buy loose tea you really see what you are getting.
To infuse the tea you need to put it in the hot water. Options for this include buying your own tea bags (I don't do this), using a tea ball, using a specially made tea cup (usually from import stores), or just dumping the tea in the water.
No method seems better or worse than the others... some are just bigger messes and leave more debris in your finished tea. It comes down to what you can live with.
Tea balls are the easiest, in my opinion, just don't overload them. Generally I look to fill up one side of the ball loosely with tea. You want the water to be able to circulate well. Tea balls are also very easy to clean up and don't tend to spill out into your tea.
The import tea cups usually have a tea compartement that is lifted out. Depending upon the size of the holes or slits the tea can end up with leaves all in it that require you to either drink the leaves or strain them out. I am also concerned that alot of these pieces are ceramic and from China (but that's another entry altogether) so I avoid their use.
Dumping loose leaves in the water sounds good, but you have to strain them out, and alot of the time they sink to the bottom and don't circulate well.
Another option, for those who want to buy another kitchen piece, is a percolator. I have a stovetop version that you put in water and tea and then heat according to the directions. It is simple, easy and the tea tends to come out very clean and free of leaves. The only issue is that you allow it to perk only 3-4 minutes at most and you have to pay attention to it or it will be over-done, and with green tea this means bitter.
I do usually percolate my daily type teas that I want to make several cups, and use a tea ball when we are making single servings that are usually medicinal in nature.
Once you add tea with water you want to allow it to steep. I cover it with an index card usually, but any kind of lid would work. That's the nice thing about the import-style tea cup... it's an all-in-one set up, it's just unfortunate that there's no telling what it was glazed with.
I steep mine for 3-4 minutes. Green teas can be a bit bitter when oversteeped. Remove your tea ball at this time or strain the tea if needed. You can add sweeteners at this time if you desire, but I personally tend to use a bit of dried stevia in my daily blends and this is usually enough.
The tea cup in the back is the import tea cup... you can see some leaves still left.
The left cup is the one that held the tea ball, and it seems to have the least amount of tea debris in it.
THe middle is the tea that was just dumped in and strained out. Alot of debris is left.
The right cup is the pecolator tea. It didn't have alot of leaves in it either.
As far as tasting them all... the three that came from water in the kettle were pretty similar. The percolator tea was a bit more complex as I could taste alot of the secondary herbs that were in the blend I used today. It bordered on a bit more bitter, but I believe this was related to the other herbs and not the perc time. Also... never use any coffee pot/percolator for tea that has been used for coffee. It will be too overpowered by the coffee and your tea will taste horrible.
The colors on the above tea were pretty identical in person... I think that the light affected the picture.
So... please enjoy a cup of tea and all the good things that can be found in it.
I honestly have a plan to post more useful entries, but life has been more than a bit complicated this week. At one point of my constant running I was walking by my bookshelf and noted a book shoved onto the top shelf that I hadn't seen in years. I first read Blue Highways in middle school for required reading, probably the year it came out (1982) as I was in 8th grade at the time.... I was blown away when I read the first page and saw where I had written in the book.
I've not gotten all the way thru it, and I am seeing a new appreciation as an adult while I read thru the travels of William Least Heat Moon. It is the classic story of American backroads and the people you meet along the way.... deep in its simplicity.
It doesn't help with the fact that I'm ready to take life on the road right now, but it does remind me of my 13 year old self who was solidly reared in middle-class suburbia. This story opened up a whole new world of possibilities in my mind. I waited years before it was time for me to leave, and it maybe another 10 years from now before I'm ready to go again. You know, that whole everything has it's time....
So bear with me a few more days.... do some summer reading and I'll come up with a funky little tutorial tomorrow (hopefully!)....
Living day to day while seeking the truth in life. Finding wisdom through Christ in marriage and my children. Finding beauty in the world in which we live...
I sauteed the squash in some oil (I used a lard/butter combo 'cause that was all I had... olive oil would be good) along with the herbs you choose. Don't cook it to death, and leave it a bit firm and still bright. I didn't put the lid on the pan as I didn't want to overcook it.
