I think that we often seek out the meaning in what we do on a daily basis, and to be relevant seems to be the catch-phrase of the moment.  I feel like we are told that every movement should have a reason and be a part of the plan.

I guess that would depend upon what your plan really is in life.  You see, I initially thought this post was about how most of what I do in life is really irrelevant.  But I'm afraid that I was mistaken.  I'm not doing anything new, but I'm focusing on the important people in my life right now.   To me, there is nothing more relevant. 

I've not posted any because I have nothing new to say.  I've not done anything new, or stupid that was worth putting out there.  I'm in kind of a strange place right now where things just are what they are.  I'm usually a planner, but right now I'm kind of in the now of this moment, and plans seem a bit futile and self-serving...

Tom Kitten was very fat, and he had grown; several buttons burst off.

Unfortunately Tom Kitten isn't the only one....

Last week at work I was asked what I had done different to my hair, as my face looked 'so round'.  And just tonight, in vain, after watching the Duggar vow-renewal/wedding re-do thing I decided to try on my wedding gown.  You don't actually think that it fit, do you?

It did... almost, it did, but in the end the zipper didn't go all the way up.

I've been complaining about being overweight for a long while now, but nothing has seemed to really work.  Maybe it's because I'm still overeating and using exercise as an excuse to eat more?  Sounds like a possibility, doesn't it?

So for the last two weeks I've taken a different approach that seems to be actually working.  Instead of eating PERFECTLY, as I feel I should do if I am dieting, I'm eating less.  Probably around 1500 calories a day.  I'm exercising, but not to the extreme.

So often I tend to have problems finding the middle road... I don't like normalcy or mediocrity, so I feel the need to go overboard with whatever I'm doing.  Maybe the middle isn't so bad.  Maybe it will be easier to stick with something that isn't so drastic.

I'm eating 3 small meals and 2 snacks during the day and getting some form of exercise 4-5 days a week.  I've been limiting carbs after 12noon, and really sticking with veggies at that time.  In fact, I've made my own 'diet' soup that is basically beef broth, and pumpkin broth (left over from pressure cooking pumpkin) and add in a bunch of veggies like green beans, kale, greens and onions.  I also add a ton of hot sauce for flavor as I love the stuff.  This, with a touch of parmesan, has been dinner for me most every night.

I may never be able to get into the wedding dress, but I think I'm at a pivotal point at this time.... one where if I put this off any longer things will only get more out of control and worse.  I guess it's really for me just about realizing what I can accept about myself, and this isn't something I'm just willing to accept...

One must realize that I don't blog for others, but for my own sanity.... I've had way too many 'general meanderings' that I wish I hadn't said in fits of my own personal insanities, but mostly it's because I write things down here, and at least I know where I can go to find them as my 'book' is constantly lost or I forgot to write things down.  Pretty much if you are reading this, then consider yourself reading my diary.... ha!  I am pretty confused that the number of you guys reading daily has maintained, and that the countries represented have increased as well.... I really don't get it, but I have to admit that as I am way too obsessed by numbers,  I find it pretty cool.... and I'm not like obsessed with the amount, but by the number.... just to give you a glimpse into my hopefully, well-hidden in person, OCD mind.

So if you've lasted thru the last run-on sentence/paragraph... I have a lovely pumpkin recipe for you.  A wonderful friend came over yesterday with pumpkins her husband had found (sorry, but that is another story).  We pressure cooked the jack-o-lantern sized thing in a couple of batches, and this is what I made today:

Easier than you think, and better than you think it will be:

Pumpkin-Broccoli Chowder

2 tbsp butter

1 red onion chopped

1 tbsp soy sauce

1 ripe tomato, chopped/peeled, (or cheat like I did and use about 1/4 cup of canned tomatoes

4 cups of chicken stock, or an equivalent liquid

4 cups of pumpkin puree'

1 tbsp honey

1 bunch of broccoli, cut into bites

1/4 cup of cream

• Saute onion in butter for several minutes until translucent
• add the soy sauce and tomato.  Cook stirring often until the tomato's juice is evaporated
• Add the chicken stock, pumpkin, honey and salt and pepper, and stir frequently
• Steam the broccoli for about 3 minutes until bright green
• Stir int he steamed broccoli to the soup and add the cream.  Let it cook over low heat, stirring occasionally, until hot for about 8-10 minutes.  Do NOT let it boil.
• Serve hot.

Sorry, I know everyone is waiting with baited breath for pumpkin recipes, but I'm out of time, and this was way better.....

Please take time to watch....

Can you say 'pressure cooking pumpkin' five times real fast?

It doesn't matter if you can say it, just as long as you do it....  In my adventures in pressure cooking, pumpkin has been one of the treats I've made.

Actually it's quite simple.... the hardest part was cutting thru the pumpkin.  Once you do that, simply cut it into strips, and fill you pressure cooker.  No need to peel it, just chunk it up, and pile it in the pressure cooker with about an inch or water in the base.

I didn't worry about over-filling the cooker, as the pumpkin wasn't a solid mass, and there was room for movement.  This actually isn't as full as the picture appears though... This was actually right at/slightly above the max-fill line.

I then pressure cooked it for 5 minutes per my cooker's directions.  THis still blows my mind!  Five minutes and you have a wonderfully cooked food with all of the nutrients contained and not wasted!

Tomorrow (if I can get it together, and find the time) what I did with the pumpkin....

Honestly, the real cuteness was seeing the day or 2 old baby quail running around.  My life in the suburbs means that I won't be hatching any, but it doesn't mean that we still can't enjoy the lovely little eggs.

These are actually boiled...  4 minutes and they are perfect.....

We aren't hunters by nature in our house.  We would much rather grow something than to think about killing for our food.  We do eat meat, but me are picky about what we use.  I don't like contributing to industries that consider animals a crop, and prefer to buy from local people who treat their animals well.

This past week a friend who does hunt gave me some pheasants.  I have to admit that I've never cooked wild game before, but figure that it can't be that different.  The thing I found out with wild birds is that you need to determine if it is dark or white meat so that you can get the time and temp appropriate.  I ended up roasting the birds in the oven, and they were delicious. 

We all enjoyed the meal.  Jett felt that it would be best to just not throw away the head, but to honor the bird by burying it.  Here he is in the backyard taking care of that.....

So feeling inspired by the BreadBecker's class I decided to make the left overs into something even more wonderful....

I took the meat off the bones.  I still got some use from the bones (and feet and neck as well).  I put them in the pot and made a wonderful, flavorful stock.

The pot pie was layered with the meat on the bottom, a mixture of veggies over this.

I used carrots, potatoes, onions and celery.  As I am constantly wanting to use my pressure cooker these days, I cooked these for 5 minutes in some of the before mentioned stock, and they were wonderful. 

I also used some of the broth to make a sauce.  This isn't a bechemel sauce, but is much healthier and quicker.  I put 3 cups of stock in a pot and brought it to a boil.  I than whisked in 1/3 cup of baby white bean/lima bean flour along with some Italian seasoning that I ground in my grain mill.  Cook it for a few minutes until it is thickened.  Add salt to taste.

On top of this I put a biscuit style crust using soft white wheat.

2-1/2 cups soft white flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp baking salt

1 stick of melted butter

2 cups of milk

Combine the dry.  Stir in milk and butter.

Pour this gently over the meat/veggie mixture.

Cook the whole thing at 350 degrees for 35-40 minutes.

I have to admit that I've been dying to blog all week, as I've learned so many cool, new things.  I've taken pictures, and played out the steps in my mind, and yet, they've not ended up here.

So tomorrow is yet another day, so mea culpa and all that....

It only took me a year, but my first quilt is finally finished....

It's not perfect by any means, but I'm still really glad.....

I have to admit that I'm supposed to be at work right now... and no, I did not call in sick.  I am on-call as we don't have a huge number of patients today, but as always, I'm sure on Monday it will all change.

The cool thing about it is that yesterday Shawn and I went to Bread Beckers for a class.  It was wonderful... the theme was fall comfort foods.  I mainly wanted to see some new recipes and learn more about pressure cooking as that always scares me.

When we got back from church last night Marc helped me pressure cook some potatoes in the old pressure cooker I got from my grandmother this summer.  It wasn't one of the new fangled ones, but it didn't blow up or make alot of noise since I had Marc here helping.  Well... essentially he did the actual work, I just stood around trying not to look scared.

So now I am inspired.  Today my plan is to get comfortable with pressure cooking, and to make a pot pie.... but then that's another post....

I'll admit it... my kids spend time dreaming during this season of playing dress up out in public and getting candy from strangers. 

But as I am frequently looking for pieces that multi-task, in my uni-tasker world, I came to the decision to make a bag  that would not only carry the above candy, but would also facilitate books and other gear when needed.

I also have to admit that I didn't sew the actual bag, but instead used a coupon and teacher discount card at Joann's to get them incredibly cheap (I think that the original price was around $7 for 3 bags, I haven't made mine yet).

I made the owl design, and Shawn made her spider design using scraps that seem to be everywhere these days.

I also used this time to do a bit of a hand sewing lesson with both kids, yes, boys can learn to sew.  Shawn did an over stitch around her spider, but Jett just decided to practice a running stitch.....

Sorry... for a while I forgot that I was a blogger.  I even went almost a week without checking stats.  So since a few of you are actually still around I'll throw a little something out there before I go crash for the night.

I know that everyone does what they do for whatever reasons... did that even make sense?  I have to admit that our only issues with health stem from my prior difficulties with my immune system stemming from illness in my early 20s.  We are pretty much hearty, healthy folks with no allergies, ailments, or issues for the most part.  We eat healthy because we want to, not because we have to.

This being said... I have to admit that I don't know alot about specific diets for treating illness or for food allergies or intolerances.  I've never had reason to really educate myself on food elimination as it just hasn't been relevent.

While we don't have to worry about wheat or milk, we do know others who deal with it daily.  When looking for a yummy gluten-free option, I ran across the Sue Gregg recipe for lemon ginger muffins.  This was one of her first recipes that I tried, and is beyond easy while being whole grain and not requiring a grain mill.  This, of course, is my altered version of her recipe....  the structure is still there, but feel free to alter the extracts and extras to make it your own.

These are made with whole, raw rice in a blender.  I do have a Bosch blender that I currently use, but my old Oster (used to be $19.99 from Walmart) did just fine with this as well.  The buttermilk and other liquids keep it from burning out.  If you feel your blender just doesn't have enough kick to it, I would probably blend for an additional 1-2 minutes.

Almond Poppy Seed Muffins

1 cup buttermilk

1/4 cup melted butter

1/2 cup honey

1-1/2 cups brown rice (not flour)

2 large eggs

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons almond extract

1 tablespoon (more or less) of poppy seeds

Glaze

1 teaspoon almond extract

2 tablespoons honey

1. Blend buttermilk, melted butter, 1/2 cup honey and rice together in blender at highest speed for 3-5 minutes.  Cover and let stand for several hours, up to overnight.

2. Preheat oven to 375 degrees,and grease muffin tin.

3. Add eggs to batter in blender and blend on highest speed for another 3 minutes.

4. Add baking soda, salt, almond extract and poppy seeds in to batter to just incorporate them.  You could pour it all out and do this in another bowl by hand, but then that would mean more dishes to clean, and that is never a good thing.... just keep it in the blender... it really won't hurt anything.

5. Fill the cups of your greased muffin pan evenly, and bake for 18-20 minutes.

6.  Allow to cool for 5 minutes or so, and then remove from pan.  Make the glaze by warming the honey very slightly and adding in the almond extract... stir well.

7. Dip the tops for the muffins into the glaze and enjoy!

As I've recently stated, I don't care to get sick, but prefer for us to stay well.  During my recent research the validity of the elderberry has been impossible to dispute.  While I've used alot of elder flowers in the past, I've not used the berries.

This is my variation on a theme that I hope will help us to be well thru this winter's cold and flu season with minimal fuss and muss.

Bee Well

2 cups dried elderberries

1 quart of boiling water

 juice of 2 lemons (or cheat like I did with 1/4 cup of bottled lemon juice)

1 cup raw honey

1 cup apple cider vinegar (I used Bragg's)

(optional) 1/4 cup of echinacea tincture (mine was in an alcohol base)

Cover the elderberries in the boiling water and allow to soak overnight, or at least around 12 hours.  I covered mine with a towel while they soaked.  I also prefer glass or stoneware-type bowls, not plastic or metal.

The next day pour the berries and the soaking water into a pan and simmer them on the stovetop for 30 minutes.

After simmering, pour the berries and water into the blender and puree' them.  I had to do this in a couple of batches as my blender holds just over a quart.  I blended them at the highest speed for a couple of minutes so that they were really as liquified as I could get them.

Return to saucepan or bowl and add in lemon, honey, apple cider vinegar, and any tinctures you want to include.  Stir really well, and pour into storage containers.  I like to use dark glass bottles, but canning jars are always handy.  Keep stored in the refrigerator.  I would think this recipe would last for 4-6 months in the fridge... the lemon and vinegar should help preserve it to a degree, but keep an eye out for mold,  discoloration, or general funk....

Personally, my kids really don't enjoy this, but Marc and I thought it was kind of yummy.  We've been taking a spoonful each day to ward off any germs as we've been around alot of people with flu and colds lately.  If we were to get sick, I'd probably bump the dose to every 3-6 hours, but then again, hopefully we won't have to worry about this.

For as long as I can remember October has always been my favorite month.  Usually here in Georgia it is too hot at the beginning of the month, but bearable by the end.  This week I actually awoke to temps in the high 40s, and it was lovely. 

I think it is my favorite month as you can actually see the changes day by day... as things die off and prepare for winter.  It makes me realize the urgency that I usually feel in life is a real and valid thing, and that time is truly short and shouldn't be wasted.

I'm planning on posting a really cool recipe of the herbal variety on Monday, but this week I've really just not felt motivation to be online..... I'm talking no Facebook, no blog, not even alot of emails. 

We were off school and I've really been convicted to do more, and quite honestly, the internet is a major time waster of mine (along with Sudoku).  So this week I've been tying up loose ends, including a never finished quilt along with some other projects, cooking more, and getting some herbal stuff fleshed out in reality, and not just my head.

I know what my purpose is, and right now I'm really trying to meld the theoretical with the practical...  again, it is a constant learning process for me.  I think the day that I quit learning will be the day I die.

But... I'll be back on Monday with some old and some new.  Thanks for hanging with me on the ride.....

I actually haven't worked in over a month... this is the longest I've had off work since Jett was born 7 years ago.  So other than being broke, I'm fairly rested and happy right now.... but tomorrow that will all change.  Come 5am I'll be up and preparing, both mentally and physically, for my job. 

So I guess it's time to get back on track and start dealing with life as I know it again.

My kids are constantly asking me to turn down the music, or to change the songs as we don't have quite the same taste in music.

The one thing we do agree on is our smart music.  Smart music is what I call classical music... when they were younger I would tell them that listening to it would make them smart so they always wanted to listen to it.  This is one of those things that works well for the under 5 crowd, but not so much any more.  My kids are old enough now to know when I'm embellishing, BUT they still enjoy listening to smart music.

I don't have a music background and several years ago I read THIS article by Jude Wanniski, and we just started listening.  Everytime we got in the car we didn't turn on talk radio, or the top 40... but Gershwin.  We eventually worked our way thru the list to a degree.

The whole internet thing has changed it all though... I can listen to anything as a preview or for somewhere in full for free online.  It has made the whole listening to different music easier for a family in the sticks of NW Georgia.

For a while we used the ambleside curriculum , and while we no longer follow their program I do tend to loosely follow their schedule of composers and suggested pieces.  Being the non-conformist that I am, I do change it out as I mood strikes.  So this month... Edvard Grieg and Jean Sibelius. 

I was fairly familiar with Grieg, but had never heard of the other dude.  So now we learn about them... who they were, when they lived, why they wrote what they wrote....  Very cool stuff...

So our playlist for the month is this:

The Peer Gynt Suite by Grieg

Finlandia by Grieg

Piano Concerto in A minor  by Grieg

Symphony No 2 by Sibelius

The video is from Peer Gynt which is their favorite piece of the month....

I realize that I've posted this recipe somewhere in the past, but even I have a hard time wading thru all the muck that this blog has become.  I simply don't know what to do about it actually.

This morning Shawn and Jett helped me make another batch of my stress relief tea that was referenced in yesterday's post.  My recipe was already out, so I figured that I'd say how I mix mine....

Stress Relief Tea....

1c jasmine green tea

1/2 cup peppermint

1/2 cup licorice root

1/4 red raspberry leaf

1/4 cup siberian ginseng

1/4 cup ginkgo

1/8 cup st johns wort

1/8 cup stevia

If you have this recipe from me and it is different, that is just how I do things.  Depending on what I feel I need at the time, I will alter recipes, and use the measures as a guideline and not as a rule.

My immunity was shot back in my early 20s after burning myself out quickly eating junk, working nights, and generally not taking care of myself.  It took years to rebuild, and still requires attention to this day.

The cool thing is that now I seldom get sick.  When I do I generally have a longer recovery than I think I should, but again this is generally due to the way my body seems to work.   My family also shares in my remedies and generally don't catch much that goes around, and if they do they just all bounce back much quicker than others. 

My point and lesson is that I just need to not let myself get sick. 

This may sound illogical, but it actually works pretty well for me most of the time if I stay on top of what I know I should be doing. 

Nutrition really does seem to be the key.  All the junk, fillers, and artificial ingredients really aren't meant to be assimilated into our bodies, and eventually they will rebel.  Get plenty of water (rule of thumb is 1/2 an ounce per pound of body weight, or 120 pounds gets 60 ounces). 

I hate swallowing capsules so the ones I take have to be worth my while.  I've been looking into other options, but for now I do go the way of the tablet for my supplements.  The vitamin we use is always Rainbow Light's Complete Nutritional System.  This mighty product not only contains vitamins and minerals, but green foods, enzymes and some herbs for general health. 

I also have come to using teas daily as well.  My favorite formula is  my stress relief tea that contains jasmine green tea, peppermint, licorice root, ginkgo, siberian ginseng, red raspberry leaf, and st john's wort along with some stevia.  These herbs really support your immune system and taste pretty good as well.  If you don't mix your own you can buy a similar, but not identical, blend at the Bulk Herb Store.

When I do feel something coming on I turn first to NOW's Allibiotic.  This blend, in my opinion, is the equivalent to antibiotics.  It is really strong, and I take it as directed for a week when colds and sniffles seem to start heading in the wrong direction.

I do like to mix herbs and try new blends all the time, but these are really my tried and true remedies that I use everyday.  It does all go back to my feeling that herbs and nutrition, while they can be healing, are much more intended to keep you well...  I guess I just don't want to have to get better from an illness, but keep well everyday....

I would like to think that I'm not afraid of anything in life, but then again, I've found out recently that I have a bit more than a healthy fear for some things.  One of those things is the thought of actually exploding a fireball in my kitchen as I watch.  By that I mean pressure cooking. 

Now I realize that I am being overly dramatic, but that was the vision I had in my head.  Marc actually had some experience with this, so as my new pressure canner was sitting and gathering dust, he walked me thru the process.

I had several bags of cow bones in my freezer that needed to be dealt with so I decided that beef stock would be my first mission.

So what's the point of having beef broth on hand?  Instead of looking to prepared seasonings and chemicals I like the idea of using flavorful, natural ingredients.  It doesn't hurt that there is a ton of nutrients in this as well.  You can use it in vegetable dishes or bases for soups.

To make beef stock is pretty simple.  I put the bones in a roasting pan and added whatever vegetables I have in the kitchen at that time.  Today it was carrots, onions, celery, garlic, and a few peppers.  I don't worry about thinly dicing, but just cut it into large chunks.

Put it all in the over for a few hours at 350 degrees F.  Stir it around a few times here and there, and remove it when it looks somewhat browned.

Then you start the next process of making the actual broth, or stock.  Put it all in a stock pot and cover with water.  Bring to a boil and then keep at a simmer.  Skim off any of the gross foamy stuff that forms.

Let it simmer for at least 12 hours up to 3 days.  I let this go for almost the full 3 days, and it is really flavorful and rich.  The longer time pulls more of the nutrients and properties from the bones as well.  Don't be surprised to see clumps of gooey, gel-like stuff.... this is where they got gelatin from and that's what you're seeing.

Remove the solids... The ooze-y gelatin stuff will go right thru with the liquid, you want to keep it.   I run it thru strainers until all the bones and pieces of vegetables are gone.  You can then boil it down to concentrate the flavors. 

I also prefer to remove the fat from my stock.  You can either carefully skim it, or chill it and it will solidify and be able to be removed.

You can now freeze or can the stock.  Freezing can be done by boiling it down and then pouring it into an ice cube tray... then you have a handy cube to pull out whenever needed. 

I have more shelf space than freezer right now, so I'm more interested in the canning thing.  Because this is a low-acid product it requires pressure canning.

Good details on canning can be found HERE....

So now my shelves are stocked with beef broth for the winter... I can already taste the French onion soup.....

It would seem that I've forgotten that I actually have a virtual diary of sorts as I haven't bothered to post even random junk lately.

The truth is that after a really weird summer filled with alot of stuff I don't want to bother remembering I took a break.  I haven't worked in a month and am totally broke.  We are doing school, but not a whole lot else at this time.

I don't think I've had this little to do since having kids.  I've been lazy and haven't even broken in my new pressure canner.  I've got a stack of books to read, but haven't put forth the mental effort.

One guilty pleasure I have is reading a couple of blogs and living somewhat vicariously thru them.  One is this one... this girl is beyond cool, and she has the best hair.  So despite being old(er) and having a negative cool factor I will attempt to copy her by naming five things I'm in love with right now.... 

1.  Killer Sudoku.... dorky, yes, but a major fasicination.  Print them for free online at the link.  This isn't your regular sudoku, and just to explain it will make your head hurt.

2.  My elephant ring... Marc bought it for me many moons ago, and like most jewelry I have I tend to wear it a while and then put it away.  It's back and I had forgotten how much I love it.  I think I wear in instead of getting the elephant tattoo I was wanting and for now that's okay....

3.  Fall gardening.... it's time to prepare and plan for cool crops done in the fall/winter in the South.  I've put out turnips, collards, spinach, carrots and onions.  I'm doing only a couple of plants for the most part as they are just in my small backyard raised beds.  I am doing some new plants as well just to broaden our horizons and do something different.  For you GA folks check out this chart for a planting calender.  We're in zone 7 BTW.

4.  Creating.... I'm not the most creative person, but I feel that one of my strengths, and possible eventual downfall, maybe the fact that I'll generally try anything once.  I don't want to ever think that I didn't at least try, or were afraid of failure so never attempted to fail.   That said, it's not that I don't have ideas, I just don't always know how to make them translate into reality, and then if they do come to life, they generally aren't what I invisioned.  I've been sewing more lately so that my skill level improves so that the outcomes are better in the future.  This skirt for Shawn though was a simple creation... no pattern needed, and it only took 2 hours or so to complete.  It would've been quicker if I had more of a clue, but then I am working on skills here not just product.

5.  Homeschooling... again, I'm a complete dork, but I love knowing that each morning my family is together, and we spend each day, good or bad, loving and learning together.  There is no bad to it.