Saturday in the Life…

I awakened to that blissful feeling of a whole Saturday to just do whatever I felt like doing, which for a mother means Whatever Yells Loudest. I got out of bed just about the time Gabriel got home and got into bed. He was the only nurse for the entire 12 hour shift last night in the emergency department. Weary is not even the right word to describe it, but it will have to suffice.

There was a blustery blizzard going on, and I’ll admit, I was not especially pleased about it. It seemed like a good day to wear my robin egg blue sweater and drink lots of coffee.

Two days ago it was raining so hard that I kept checking the basement to see if the dehumidifier and drains were keeping up with the trickle of water coming in from excessive snowmelt. A bunch of old towels made temporary dams, but this morning we had to address the situation in the basement, now that the precipitation is solid again. I picked up the sodden towels, then we sorted through the big bags of snow clothes from last Saturday when they were skiing and put them away. Gasp. A whole week later!

There has been a stack of boxes in the basement that were never unpacked since we moved. Cringe. Eighteen months later. I found that the threat of a possible flood gave me the nudge I needed to get rid of the cardboard boxes. One was full of framed family pictures from newborn portraits to recent, and I repacked them in a plastic tote to take to the attic. The rest of the boxes contained stuff that we shouldn’t have moved. We haven’t used or missed that stuff in 18 months. Salvation Army, here we come. We had a small bonfire as well, and I feel better.

I mentioned the girls’ play corner downstairs. We curtained off about 10×10 feet for them to set up as their playhouse. Sometimes it feels like it is completely out-of-hand, spilling into the entire basement, but I think it is worth every square foot we ceded to them. They cook on an induction burner, make tea for their friends and serve it in pretty dishes. Then they wash the dishes and use an antique washboard in a bucket to wash their tea towels. Occasionally they sleep down there on the floor with its patchwork of area rugs, surrounded by hodge podge furniture we don’t want anywhere else in the house. They reign there in a miniature scale they can manage.

This morning I saw that the girls had a bunch of my pottery towels in their play corner in the basement. They were clean, but stained, and looked ugly. I told them they need to make some tablecloths and runners out of fabric pieces. When those were hemmed, they needed to be ironed, which reminded them of the tiny iron I got for them. They promptly decided to make an ironing board to match. I heard a lot of hammering and drilling, and what do you know! They have an ironing board for their linens.

Gregory and Olivia are doing a history course together this year: Ancient Civilizations and the Bible from Answers in Genesis. It’s a different approach to history than we have done in the past. Gregory likes the freestyle idea of reading supplemental books, following trails that interest him, picking a research topic for each unit, and then procrastinating until the very last minute to write the report after I have twisted his arm. Olivia does not like the freestyling at all. She prefers a history course where you memorize dates and timelines and do normal tests. Her reports are masterpieces of conscientious research that she is sure are not good enough, and they are done before the deadline. Children, children. (To be honest, this history course is stretching me too. Rather more library books to chase down than strictly necessary.)

Anyway, all week I wanted to make baklava to finish up the chapter on Greece. Today we had time to do such fiddly things. Olivia brushed butter on twenty sheets of phyllo dough and Greg chopped up the nuts and mixed the honey/spice drizzle. It was a golden brown triumph of pastry to enjoy with our tea.

Eventually the sun shone on our world in that aloof way it has in winter. I took a walk outside, slipping barefooted into my fur-lined boots, which is about as edgy as I care to be in 17 degree weather. Lady and I checked out the creek, which was flowing brimful in midweek as it drained away the snowmelt. Today it was a normal size again, with little dangly icicles left behind as the water level went down. I heard birds singing, but there are no rose hips or other edible berries left along the edges of the trail. There was a brilliant flash of a cardinal digging seeds or bugs out of the now-brown seed heads on the sumac. Other than that, the world was monochrome. I noticed that the woodpecker’s ash tree broke off right at their biggest bug mining hole, crashing across the picnic spot in the woods, and I fantasized about getting out there with the small chain saw and cleaning up. I have Plans for Paths and all manner of projects in the backyard just as soon as the snow melts and the mud dries. I cannot wait to mow lawn again!

We planted some seeds this week. Rita started a lettuce garden and I sowed grass seeds in containers, an idea I picked up from my sister. It should be lush and green by Easter. I also planted some little bulbs, crocuses I think. Last year we grew paperwhites, but honestly, we could not stand the scent. It was just too much, and I had to throw them out.

See my tropical grass on the windowsill up there? Last fall I had a piece of ginger that was very wrinkly and old. We stuck it in a pot of dirt to see what would happen. After a long time, a shoot emerged, then another and another. It is now a grass stalk about 3 feet tall by my kitchen sink. We love it, and can’t bear to check if it has made more ginger roots in the pots. Maybe once we have green outside we can sacrifice it. I have a coleus on the windowsill, saved from my outdoor planter, and it will be the mother of many babies for my window boxes and planters. Then there are the fiddle leaf fig leaves that we hope will eventually get roots. Do you notice a theme emerging here?

Tonight I took Rita along to Walmart to help me load up bags of salt for the water softener. She is strong and useful for such errands. “Just essentials,” I said as we picked up milk and eggs. Somehow the two of us also came home with blueberries, strawberries, bananas, lettuce, cucumber, avocados, and a coconut. Isn’t it wonderful that we have access to so much bounty? I am very very grateful.

How we live these days. It was 50 degrees at the time.

Cloudy With a Chance of Chicken Broth

There was once a lady who noticed that soon there would be sufficient produce from her gardening efforts to require some blanching and freezing of vegetables.

As was her custom, this was the season to defrost the deep-freezer, when it was at its most depleted state. As she was lifting out the frozen hunks of meat and the containers of last year’s sweet corn, she happened upon a lot of chicken carcasses. This jogged her memory from the previous fall, when the chicken processing folks had cut up her hens and left the backbones for her to cook however she wanted. At the time she had gone into flat denial about this need and shoved them all into the freezer for another time. Twenty chicken carcasses just waiting to be made into broth for the nurturing of her family, but they had been out of sight, out of mind. Now here they were again, front and center and taking up space that was needed for green beans. She stuffed them into her biggest stockpot to defrost in the refrigerator. When the last two wouldn’t fit, they went to the nourishment of the pigs who were a little surprised to find icy chicken in their trough.

A few days later the lady went to her spare refrigerator and saw that the chicken was thawed and ready to cook. Her husband had outfitted her with a propane cooker for the deck so she could do projects like this outside. Nobody wanted to live in a house with a constant aroma of simmering bones. After a suitable time, the chicken was cooked soft and she picked it off the bones. There was enough meat and broth to can seven quarts of chicken bits and she was happy about that, but she was not done. Those bones still contained a lot of goodness and she really wanted bone broth. She threw the bones into the enormous stockpot with hunks of celery, onions, garlic, and even a few withered carrots from the bottom of the crisper drawer in her refrigerator, covered the whole works with water and a splash of vinegar, and set it to simmer. It simmered all day outside and the surrounding vicinity smelled like Grandma’s chicken soup.

At last it was time to strain out all the bits and pour the broth into jars for canning. Again she filled seven quarts to can and kept the rest for cooking noodles for supper. Although it was a labor-intensive process, she felt good about not wasting a thing and about this stockpile of excessively healthful bone broth.

Not owning a pressure cooker, because she was scared of them, she set the jars to water bath on the cooker outside. It was going to take three hours and she was so glad that she wouldn’t be heating up the kitchen with her canning. She got them rolling along merrily, set the timer for 3 hours, and lost herself in an absorbing pottery project in her shed. A half hour before the timer beeped, there was a tremendous boom and an alert observer reported a mushroom cloud of glass mingled with fragrant chicken stock rising above the deck. The lady herself only saw the aftereffects as she picked through the rubble of broken glass and twisted canning rings. Fortunately the canner lid was constructed of shatter-proof glass that rained down in harmless fragments, but the jar shards are still being discovered in odd parts of the lawn to this day. The lady was astonished to discover oily smears of chicken broth rained across the entire width of her house, which, while not very wide, was still quite impressive. She castigated herself for not checking the water level in the canner and moderating the amount of heat. Mostly she mourned the healthful broth, but there was nothing for it except to sweep up the glass, and order a new canner lid. The very next week she bought a pressure canner at her grandma’s auction.

The noodles they had at supper were simply delicious.

cooked noodle with garnish — Photo by Buenosia Carol on Pexels.com

The Goings On

I sense that in the sphere of lame titles, I have just hit the jackpot, but it does give you an idea as to the intent of this post. I have written many articles in my head this spring, but I never had a computer accessible to type it out. One daughter uses my laptop to stream her arithmetic instruction and the other daughter uses the desktop computer for her schoolwork. I also turned my beloved reading/writing room into an extra bedroom. The girls were having daily drama with 3 in the bunk beds and just simply too much stuff in one little room. I moved my desk and chair out and set up a single bed and dresser for Olivia. She is ecstatic to have a place where no one throws nighties on the floor willy-nilly every morning. Her orderly soul delights in fixing the bed every day, arranging the teddies just so, and having a place to read early in the morning.

I miss having a place where I can go to shut the door and think or read or write, and yes, extroverts have needs like this too. This winter I spent a lot of quiet time just making stuff in the pottery shed. Some of my experiments turned out hilariously funny (teapots), some are mildly disturbing (pedestal bowls that sagged just a little), and some were great triumphs (new glazes). It really did help me to be so absorbed in making stuff and doing glaze tests during the long dark of winter.

The biggest project so far this spring was a massive clean-up on our property, trash bags in hand. Living with so much road frontage and in a valley where the wind sweeps through, we end up with a lot of junk from the un-classy motorists who chuck beer cans and go-cups out the windows, as well as our own blown-away bits and pieces. We have also cleared out the playhouse, and I confess to burning a few things when the girls weren’t looking. (Have you ever watched a massive, ratty teddy bear burn? One that was given generously at a yard sale after you told your child “no”…)

I have been washing and stowing snow clothes in the attic, one load at a time. My huge capacity HE washer started struggling with bulky loads again, so I was limited to smaller, normal clothing loads, no rugs or blankets or even heavy coats. Gabriel decided he was done fixing it. We did some research and found an appliance store with the Speed Queen of our dreams (simple dials, no computerized nonsense), but then we experienced sticker shock and went on Craigslist. To our delight, there was a listing for an even more advanced Speed Queen for almost half price of new and it was only a few minutes’ drive from a conference Gabriel was attending. Funny… the single lady who was selling due to a move just happened to work for the same employer Gabriel does. She hasn’t told her boss about the move yet, and didn’t want us to leak it, so don’t tell anybody! The poor appliance salesman went from licking his chops over a customer almost in the bag to admitting that we found a tremendous deal.

That nudged me into painting the laundry room white: ceiling, trim, and walls all the same. People Who Know are doing this. It makes for simple painting and makes my eyes feel a little skinned by the stark cleanliness every time I do a load of laundry. I do enjoy it. I’m sure it won’t stay so pristine for long. It took Alex and me an entire Saturday forenoon to do the painting. I trimmed, he rolled, and we listened to 99 Percent Invisible podcasts. Then he hooked up my new washer and I just want to say how handy it is to have a capable young adult hanging about with all sorts of muscle and skill. I look at him sometimes and think, “How?”

I ran 6 loads of laundry through that blessed machine in the time it used to take my very intelligent load-sensing washer to do two, (and even then it might have found an issue in its heart). I am not into low-water use situations in this season of many children covered in great dirt. And seriously, folks, this is the washer for the people with children. Yes, it is. How do I know? A lady with 12 of them told me so. She knows what she is talking about. Then my mother-in-law, who is the cleanest person I know, also said so. Now I have been using it for half a week, and I am sold. It is heavy, American-made, quality. I feel so blessed! I might even start washing everything in the house, now that spring is here.

I planted just a few starter garden things last week. Since we couldn’t start the tiller to prep for peas, (yes, peas! What can I say? I love them so much I am willing to do the work.) we spaded a corner for red potatoes. I also sowed some lettuces and radishes, and got basil going on my kitchen windowsills. The asparagus bed had an astonishing amount of hearty dandelions in it. When I saw the size of the roots, I decided that this is the year we try for dandelion coffee. It turned out to be delicious, in a non-coffee sort of way. Especially when we added cream and sugar. We have been drinking a lot of Dandy Blend, an herbal drink with no caffeine that is a great “iced coffee” for children. Also it is expensive. So now we know why it costs a lot. It took a good bit of time, scrubbing enough roots to cover a cookie sheet, chopping them up into half inch pieces,

roasting them in the oven for an hour, running them through the coffee grinder, doing one final roast, and the all-important taste test. We got about 1 cup of dandelion grounds/ersatz coffee for our trouble, but it only takes a teaspoon to make a cup. And it is good! Now we know we can do it, which was the whole point.

The general consensus: this is a drink that all of us enjoyed. We brewed it like coffee, with water. When we make Dandy Blend, we mix it in sweetened milk and drink it cold, sort of like a chocolate milk substitute. I did a taste test plain, beside black coffee. It tasted more earthy (surprise!) with hints of mushrooms. If we ever hit a time when we cannot buy coffee, you can expect to see me out in the yard with a weed digger for my substitute.

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Here we are a day later. I found me a block of quiet space and brewed a cup of Earl Grey. Looking out of the kitchen windows this morning, I see two bright yellow kayaks on the pond bank, a fleet of paper airplanes on the lawn, some ropes, and a goat cart that the girls rigged with better success pulling it themselves than hitching up Betsy or Horny. (Oh, yes, that is her name.) I also see bike ramps, a sagging teepee, a bunch of play dishes, an incongruous snow shovel, and some abandoned flip-flops . It does not look pretty, but it is a beautiful sight to me!

I haven’t told the children yet, but we’re taking the day off school. We are actually ahead of schedule, a rare feeling indeed! It’s a big week at Keystone Vinyl, my dad’s deck and fence business. The annual open house is coming up this weekend, so my job is to get things looking pretty outside. A local nursery has agreed to let us borrow plants and shrubs for curb appeal in exchange for free advertising. Alex and I will be hauling them in our Suburban, as many as we can cram in.

I live the high life with a student-driver chauffeur willing to take me anywhere I want. It’s pretty nice to sit back and read or check out the scenery while we go places.

Okay, the Peightlets are up, and I am off. Have a lovely day!

Something to Make

We are in rainy season here in south central PA, days and days of drenching with no sunshine in sight on the forecast for 10 days. It’s incredible, a little disconcerting, and cozy as midwinter. I turned on the heat today to cut through the damp and we sip hot drinks just like midwinter. There is muddy water streaming across the roads where the creeks can’t drain the mountains fast enough, and the happiest creatures on this farmlet are the ducks. The cats hate it, because they can’t sit outside the windows, looking in covetously. They are stuck in the barn. Maybe they will finally catch on that they should be catching rats.

M garden is reduced to some watermelons, a patch of broccoli and sweet potatoes, and small tomatoes that hang onto the blighted stems and ripen slowly in the cooler weather. Recently I had a bite of a stuffed tomato appetizer at a restaurant when a friend kindly shared hers. I became mildly obsessed with replicating that flavor at home, and googled for recipes, trying for the flavor until I think I nailed it pretty close. This is a mash-up of many different recipes and my own trial and error. If you want to hang on tenaciously to summer for a bit, to its tastes and textures, you will want to try Basil Stuffed Tomatoes. You need:

8 to 10 small tomatoes
8 ounces Neufchatel cheese
3 T. pesto
2 cups Italian bread crumbs
a few sprigs of fresh basil
4 T. butter

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Cut out the core/stem area of the tomatoes and use a spoon to scoop out the seeds and wetness from the center of each.
Set them upside down to drain a bit more while you mix up the other ingredients.
Soften the cream cheese in the microwave if you’re like me and forgot to get it out 2 hours ago. Mix in the pesto. This amount is variable. I could roll in basil everyday and feel happy with the flavor, but not everybody is like that. I add enough pesto to turn the cream cheese quite green.
Melt the butter and toss it into 1 1/2 cups bread crumbs. Save 1/2 cup of crumbs out dry.
Turn the tomatoes right side up in a baking dish and spoon about 2 tsp. of dry crumbs into each one. This is to help soak up the damp in the tomato.
Spoon 1 T. of cream cheese mixture into each tomato, squooshing it down on top of the crumbs pretty solidly.
Stick a layer of basil leaves on top. In fact you can put basil in layers wherever you please during this process.
Top each tomato with buttered bread crumbs. I used a cookie scoop and pressed them down firmly, then topped them with a scoop of looser crumbs for a prettier presentation.
Bake, uncovered, 350, for 30 minutes.

This may sound fiddly, but it is oh, so worth it! It made me feel so happy to figure it out. If you don’t have fancy bread crumbs, you can just blend some toasted rustic bread and add extra Italian spices or you can pulverize up salad croutons like I did one day. The parmesan garlic was really good! You can use regular cream cheese, of course, or even ricotta. I tried fresh mozzarella once, but it got too rubbery. At any rate, you owe it to summer to give it one last hurrah!

As I write, my girls are playing Great British Baking Show, accents and all. They are using Silly Slime for all their bakes, trying for the “perfect icing drip” on their cakes, sitting on the floor beside the “oven” while they wait for their bakes and having all the calm drama of any of the baking challenges. “I love that bubble on the side…”

I spent an hour writing out assignments for the middle schoolers this next week, and now that I have that handle on Monday morning, I feel like maybe another cup of tea would be in order.

Have a great week! And don’t neglect your tomatoes while you have them.

My Suburban Smells Funny

and other tales of August worth.

“May I have an apple in bed?” Addy asked, since she knows that there isn’t much chance of me saying yes to anything that could rot her teeth after she brushed them, and apples are practically toothbrushes anyway. There were no apples in the fridge, so the next up was, “Or how about some pieces of dried chicken?” I was startled out of my absent-minded washing of yesterday’s dishes that had stayed on the counter all day because we got home late last night and went to church this morning. Sure enough, she had found a baggie of very dry chicken bits, saved from our roasting/canning operation of 20 old hens last week. “Maybe a pepper. I could eat a pepper,” she hedged when she saw that I wasn’t excited about her choices. My two little girls make up for any vegetable deficit in the older children. Same parents, same parenting style, only less “now eat your broccoli” fuss, and here they are, regular veggie devourers. It does make you wonder. This is Rita with a legit bedtime snack that makes her just as happy as milk and cookies.

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I wasn’t going to plant regular tomatoes this year because I have a good source where I can buy a couple boxes of Romas and make a big batch of sauce all in one day instead of having them trickle in over the course of a month. When my neighbor gave me plants he had nurtured in his sunny windows, I had to plant them, so I am hauling in a bumper crop all month. The vines are blighted and ugly, and still the babies swell and turn scarlet. It’s astounding! I planted some pineapple tomato plants that are luscious for sandwiches, and shiny purple “Dancing With Smurfs” cherry tomatoes that aren’t good until they turn red, which I think is a little bit of false advertising.

August is all about harvesting and preserving bushels of stuff for winter. Have you ever had tiny, tender green beans that you just picked an hour ago and lightly sauteed with a bit of garlic and olive oil? If you did, then you know why I garden. Or a slice of tomato so huge that it hangs out over your toast, sprinkled with sea salt and freshly ground pepper? How about crisp cucumbers sliced into a vinaigrette? There is no farmer’s market that can yield that sort of freshness, although it’s better than vegetables shipped across the country, for sure! August turns me into a food snob, because I can. It’s when all the endless hovering and ministering to the plants yields fruit, and does it taste good! So that is what we are currently eating. (Too many melons, a funny problem to have.)

Tomorrow starts our third week of school. Olivia was looking at old pictures and said, “Mama, you used to play more.” It’s true. Somewhere things got too heavy and much. I quit going outside for recess and impromptu soccer games in favor of throwing some laundry into the washer or starting dinner. I am working to change that. We bought some new games and are back to starting each day with a read-aloud before we hit the math books. My Consumer Math guy is still working his summer job, so he is not included in this picture.

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I don’t buy reading curriculum. We just read and read and read. If you ever wonder who really funds the libraries, it’s people like me who suddenly realize that August 23 is past and I have a humongous pile of books overdue. Hey, at least it goes to a good cause. Each year the children also get books as gifts when school starts and again when we celebrate our finish. I buy them second hand, at library sales, on Thriftbooks, or Ollies. Making sure my children love to read is the ace up my sleeve for success in education.

Last week we finished Kate Seredy’s The White Stag, a fascinating tale of the Huns in the days when they were sweeping across the world after their ancestor Nimrod died. It’s historical fiction/fantasy, so we did web searches and verified Gregory’s trivia bit about Attila the Hun dying of a nosebleed. The thing about reading aloud is that the children really don’t suspect that they are learning, but I am guessing they will always remember that choice bit.

Addy’s book, Poppy is by one of our favorite authors, Avi. It is the story of a very brave mouse. The book I got for Rita is one of Cynthia Rylant’s stories, Gooseberry Park. It has been a great success because Rita is not an avid reader yet, and she says this is the best book ever. I personally have not found a Cynthia Rylant book I didn’t like. Of course, there are over a hundred of them, and I haven’t read them all. Olivia reads all the time, and fast. Thimble Summer didn’t last more then a few days before she was whining about not having anything to read. We agree that Elizabeth Enright’s stories about Gone Away Lake are actually better than this one, but she is another solid author.

The boys are more into non-fiction. Alex is reading Capital Gaines: Smart Things I Learned Doing Stupid Stuff. I might just mention that the title describes the appeal of the book for him. I stood in Barnes and Noble, staring at the $25 price tag, then I looked up a used copy without a dust jacket on the web for 3.99 and left the store empty handed because I am cheap like that. Gregory received a copy of Endurance: Shackleton’s Incredible Voyage. He and I shared story grip on this book and had to keep swapping out turns to read it. Then we discovered all the youtube videos about Shackleton and were astonished anew. We are also working our way through the New Testament during the summer months. Our favorite way to do this is listening to Max McLean on audioBible. And that is what we are currently reading.

The animal population here on the farmlet thinned out briefly. We sold Lamb, who was now big enough for Mutton. Rita worked her charm on him and got him into a pet carrier for the ride to join a herd of other sheep going to market that day.

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We also hauled 20 chickens to the chop. They were old and no longer laying eggs except on good days, when they felt like it, if the light was mellow and the grain fine. I was grateful I didn’t have to butcher them; all I did was roast them, pick the meat from the bones for canning, and then make bone broth. I feel quite happily fortified for soups and stews this winter. Yes to collegen! No to leaky gut! (I just googled that.) We also sold a bunch of fat leetle rabbits, which makes me feel like my name should be Mrs. McGregor, because I know they get eaten, but at least not by me. I thought it was a good thing, emptying a few of the gobbling horde out of the barn, but my husband came home from the salebarn with a flock of ducks and my son bought different rabbits and more chickens.

My mom used to say I shouldn’t get married until I could butcher a chicken and bake a pie. I couldn’t do either when we set up housekeeping, but it seems to have worked out all right. I can bake a pie now, but I have to admit to a secret feeling that someone should commend me every time I do. “Come on,” I chide myself. “You’re a forty-something Mennonite housewife. You’re supposed to be able to bake a pie.” Here’s a really good thing to do with peaches, super easy, super un-fussy, without a ton of prep and dishes.

Buy or make a pie shell, with enough pastry to put a lid on it.
Peel peaches until you have 4-5 cups of slices.
Gently toss them with 1/2 cup sugar, 1 T lemon juice, 4 T minute tapioca.
Pour the peaches into the pie shell and top with pastry.
Seal the edges, cut a few decorative slits in the top, give it a wash with milk and then dust with sugar for a pretty sparkle.
Bake at 350 for 45 minutes

The tapioca does all the work of thickening the juices and holding the peach slices together when you cut the pie. It tastes fresher than cooked peach filling because it wasn’t cooked, obviously, until it went into the oven. Mom had minute tapioca variations for apple pies (2T tapioca and some cinnamon) and other fruits too. We children loved these the best of all the pies she made and that was a lot!

In my spare time, hahaha…. goes off in fits of giggles…

When I have some minutes or an hour, I play with clay. Since I have a kiln, I find my mind constantly veering toward what I could make next. My first firing was full of wobbly pieces that took me 6 months to accumulate. When I saw how the glazes made even lowly pinch pots pretty, I got down to it and filled the kiln again in a month. I had a few big bowls that made my heart sing proudly, but then I had some issues with firing too hot, too quickly and the moisture in the bowls shattered them into thousands of worthless shards. This sight was what greeted my eyes when I opened the lid. I learned a valuable lesson about patience in letting my pieces thoroughly dry out before doing the first firing, as well as double checking the switches when I turn on the kiln.

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This shattered mess happened the morning before I went to the funeral of a dear family friend, the person who actually first introduced me to a love of pottery. It felt like an underscoring of the sadness of losing Karen.

Thankfully most of the pieces were fine, but they were all small bowls and mugs. The next kiln load only took 2 weeks to fill. I must be getting better! Sometimes I watch potters on Instagram and see that they could easily throw enough pieces in a day to fill what looks to me like a cavernous kiln. Then I don’t know whether to power on or laugh at my struggle, so I do both. That would be the current events on the creative stage.

What I haven’t been doing is writing, and this bothers me. I feel the urge to not forget all this wonderful mix of stories in the mad whirl that is August, which is really too much and just right. One steamy day I got into the Suburban to run errands and was greeted by a rush of super-concentrated air. It was the weirdest blend, like dirty socks (there actually were some under the seat) and fishing tackle mingled with wool and a cloying overtone that I couldn’t place, like very ripe peaches. “Oh, that’s Rita’s air-freshener. She put clove oil on a tissue to smell good.” That’s August in a nutshell here.

My letterboard pep talk to myself goes like this:

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Parting shot: I like my Gregory’s pinch pot better than most of my attempts at symmetry, but I do really like this mug. I get a lot more than coffee out of it. It feels exactly like a smooth egg in my hands, and try as I might, I haven’t been able to make another just like it. Yet.

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Homemade Ice Cream in 15 Minutes

I started hankering after an easy ice cream maker a few years ago. We have a large churn type that takes ice and a few hours and makes phenomenal ice cream. It is great for a crowd, but not for a quick summertime treat. The thing I needed was a countertop version. I also needed something compact, and when I discovered that Kitchenaid makes a bowl that simply attaches to the stand mixer, I was hooked. I just needed an excuse to get one, and Father’s Day last year was perfect. It wasn’t any more lame to get my husband something I wanted than it would have been to get him something he didn’t want or need. 🙂 I figured he would be benefiting from this insight pretty often.

This is what I got:

It attaches by a twisting motion onto my mixer but is also fitted for the bigger models that have a lifting lever for the bowl. The whisk attachment has two sizes as well, so that it is interchangeable with sizes. Just do your research if your mixer is very tiny or very huge.

Here’s how it works. You store the bowl in the freezer. When you want ice cream, you get it out, pour in a quart of ice cream mix, and start it up. Typically it takes about 15 minutes to freeze and do that amazing expand-y thing that ice cream does when it is just about finished. It is a good practice to stand there at the bowl with a spoon so that it doesn’t expand too far out over the edge of the bowl or anything like that.

I have tried many recipes and simplified one way down to 5 ingredients and no cooking. That way I can take a sudden notion to make ice cream on a Sunday evening and it is no hassle. I will put in a disclaimer here: if you cannot stomach raw eggs, you should just skip on to the cooked custard recipes on Pinterest. I got this blender ice cream mix idea from a mom who raised a dozen children on it and nobody ever got an e.coli infection. Just be sure you use fresh eggs without any cracks.

I prefer the ice cream made with a cooked custard mix when I have had the foresight to get it ready 12 hours before we want ice cream. For a fly-by-the-seat-of-my-skirt person, that doesn’t happen very often.

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The ingredients list is simple:

3 1/2 cups of milk/cream/almond milk, etc. …We are looking for milky liquid. You can be as health conscious or as fatty as you want. I used 1 1/2 cups half and half (because cream can form little butter lumps if it hasn’t been cooked into custard) and 1 1/2 cups milk.
2 eggs
1/2 cup sugar …Again, you can do whatever sweetener you want. This is not sweet compared to regular ice cream. It is just how I like it, a hint of sweet decadence without the brain numbing sugar high. Sometimes I use part maple syrup, or even alternative sweeteners.
a pinch of salt …Trust me on this. You want a little bit of salt in there.
flavoring …I used a TB of instant coffee dissolved in a TB of water. Sometimes I use vanilla or caramel flavoring with flakes of salt at the end for you know what!

Put all ingredients into your blender, or if it is broken like mine, into a deep bowl for the immersion blender treatment. (I have tried many and varied immersion blenders. This one isn’t expensive, but it is by far the most powerful one I have owned. Bonus: it comes with a mini food processor. Make sure to keep the stick blender down against the bottom of the bowl! You have been warned. Whip up the mix until it is thoroughly blended, but not so long that it gets warm. You want the mix to be as chilled as possible. If at this point you don’t quite have a quart of mix, just add milk until you do. You can also add a bit of xanthan gum. It helps thicken and smooth the finished product.

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This is how the beater attaches to the mixer. (Just pretend you don’t see that flour that I should have wiped off the mixer.) You pop it on, then put the whisk part down into the bowl, start the blender on low and pour in your mix. Go cook the hamburgers and toast the buns while this mixing is going on. The ice cream will be ready by the time you have the supper made. 😀 IMG_20180623_182136316

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Riddle: What is better than dessert? Answer: Dessert that is coffee flavored.

How to Beat the Flu: Elderberry Syrup

It’s my repost day, and I would like to make a public service announcement: The flu is really bad this year. Have you noticed? My husband keeps telling me what an awful strain of flu this year is packing. This is not to be confused with stomach bugs, which are bad enough. It is the aching, please-let-me-just-die-now flu, and sadly, many immuno-compromised people are dying. By the grace of God our family has not experienced anything worse than common colds this entire winter. We have two people who are supposed to be extra susceptible to germs in our house. Aside from trying to stay away from germy situations, I keep waiting for it with my weapon that I stock in my fridge all winter long. I often get asked for this recipe, and I suppose you could always search for it in the archives where I posted it four years ago, but here it is, with love and a few edits.

(edit: My husband is extremely skeptical of potions, home-remedy-cure-alls, etc, but he swigs elderberry syrup as soon as he feels a little bit ill. He works with sick people all the time, and he has not had to take a sick day in five years. We credit the mercy of God above all, these amazing little berries that are a part of His mercies too, and maybe the fact that those in healthcare have mandatory flu shots. You can pick your chin off the floor now. )

Here’s our recipe for Elderberry Syrup

1 Cup fresh elderberries or 1/2 cup dried
1 cinnamon stick
1 Tbsp fresh ginger, grated
5 whole cloves
2 cups water
1/2 cup raw honey
Bring first 5 ingredients to boil in a saucepan: simmer until reduced to half, about 20 minutes. Squash berries and strain mixture. Add honey to strained liquid: pour in a glass jar and store in refrigerator. Take 1 tsp or more when cold or flu symptoms start, up to 3 Tbsp a day. This is safe for children, but because of bacteria concerns in the raw honey, it is not recommended for children under 1 year of age.

There it is! My go-to potion when anybody in our house sneezes or sniffles/pukes or flus. I got this recipe from my sister-in-law, Rhonda, who got it from a friend… I don’t know who really gets credit for the original, but it is really good. I tweaked it a bit, and sometimes I stir in 1 TBS of bee pollen. The ginger soothes upset stomach, and we find it too cloying with over-much honey, even though raw honey has many healing properties. It also preserves the syrup for a long time in the fridge. I have seen other recipes where people add lemon juice, and the product you buy from Beeyoutiful contains apple cider vinegar. My children struggle a bit with the sourness of the flavor, so I haven’t added it. Yet. As you can see, the recipe is quite open to interpretation, made as pleasant or unpleasant as you like.

Edit: The cloves are the spice cloves, whole ones. Somebody I love dearly thought it was garlic cloves, which probably would also help the immune system, just not too tastefully in this preparation. She was ready to cook her concoction when it dawned on her that something was not quite right.

The star is elderberry, lovely elderberry.

Elderberries are effective against both bacteria and viruses, and act to prevent viruses from entering cells. Taking elderberry syrup, extract or juice can lessen the duration of flu symptoms. Elderberries contain anthocyanins, potent antioxidants that protect cells from damage. Anthocyanins also boost the immune system by inducing the production of cytokines, small proteins that play a role in regulating immune response.

Photo credits here, along with another informative article on flu-fighting elderberry studies. Listen to what they say, “A study published in the Journal of Alternative and Complementary Medicine…found that elderberry decreased the symptoms of influenza (including fever) within 2 days and achieved a cure of influenza in 2 days in 90% of the group receiving elderberry, compared to 6 days with placebo. The most interesting thing about this study is that it was looking at Influenza type B – a type of influenza that Tamiflu and Amantadine are not effective in treating.” I would so prefer to feed my family a medicinal berry made by God than a drug with dubious side effects, which might make you feel even worse than you did before you took it.

I want an elderberry bush. Actually, I would like a whole thicket of elderberries, so I could share with all my friends. I bought my freeze dried berries at Sunburst Superfoods. The price for one pound is less than the price for one (smallish) bottle of elderberry syrup, already prepared, which is why I bought them, of course.

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edit: I now have two elderberry bushes. The dog loves to chew on the stems, for some odd reason, and the birds have a way of robbing all the berries before they are quite ripe. Also, they are very tiny and labor intensive; the stems are toxic; it takes a lot of berries to make a pound of dried ones! It made me feel good to try raising them, but my best sources are still the bulk herb stores.

There is a source for already made syrup, which is what I always bought before I started making my own. I can heartily endorse the products from Beeyoutiful. See link above.

Does this actually work? Yes, it really does. I stay on the ball with dosing someone who is starting with flu like symptoms, and we rarely have any sickness that lasts longer than 2 days. I keep them dosed every couple of hours. Give it a try, and let me know what you think.

Stay well, my friends!

In Which I Feed Macaronis to the Multitude

I was scheduled to take a hot lunch in for the children at our church school today. If you, like some others, feel a bit blank about the logic of that, it’s okay. Everybody in church participates in the meal list, whether their children attend school or not. I have considered putting up a meal list for once a month “homeschool mom relief” but of course, that would be silly, because we would have to make sure our students are properly dressed for the event. 😀 And there are always hotdogs.

Anyhow, I decided to do a chicken casserole, because these were children I was cooking for. I found what I was looking for at allrecipes: Chicken Casserole Del Sol. I have no idea why this is considered the casserole of the sun, but we all need the sun on a day like this, so that clinched it. Then I went on to “Aunt Ruth” the entire recipe, which is what we call it when I substitute more ingredients than not. (You can find her story here.)

Instead of rigatoni, I used macaronis, 4 pounds of them. As I was cooking them, I had a flash back to the Worst Casserole I Ever Made when I was 16 and my mom was away. We had decided to have some friends over for Sunday lunch and I called Mom for advice. She suggested I do this really easy macaroni dish. I did not have the confidence to Aunt Ruth recipes back then, but something went horribly wrong with the amount of time I baked the dish in relation to how often I stirred it. When it was time to eat, there was one solid mass of pasta disintegrated into flour with some bits of chicken and I think peas were in it too. It was inedible and so embarrassing I never forgot it. All that to say I have a phobia of overcooking pasta, stemming from a pool of pain when I was 16. I did not cook these maccies very long, and I shocked them in cold water to avoid the flour mass.

Then I got my son to grill 5 pounds of chicken breasts. Easy peasy. When a recipe says 2 chicken breasts, I feel perplexed because I have bought some that were the size of an entire chicken all by themselves. I figured I would eye it for when there was the proper ration of meat to starch and just went with the 5 pounds.

I no longer buy cream of chicken soup except under duress, so I made a roux with a half cup of butter, about a cup of finely chopped onions and flour. To make my soup, I used chicken broth that I had cooked off the carcass of a whole chicken last week, then I added a cup of shredded cheddar, 1/2 of the mayo called for in the recipe, some milk, and a pound of Velveeta queso blanco. I probably had five quarts of chicken soup/sauce by the time I was done. I wanted light soup, not heavy. So far so good.

The recipe said to add mushrooms and green beans. I pretended I didn’t see the mushroom bit and the green beans were going to be cooked as the side dish. I do love to throw a little whole kernel corn into my chicken noodle soups, and this was a similar situation, so I did that. You hardly notice it, but it is just a really nice surprise, unlike mushrooms from a can. Once I had all the seasonings (Morton’s Nature’s Seasons instead of salt, lots of parsley, black pepper, red pepper for zing) mixed into the sauce, the chicken chopped up, and all of it mixed together, I found that doing times four on the recipe was a prodigious amount of food.

I stepped back and just looked. Wow. A roasting pan and a deep lasagna pan full of Chicken Casserole of the Sun. Then I made another digression from the recipe. I did not put the crushed cornflakes on top. Instead I grated cheddar to sprinkle on top just as it was ready to serve.

That’s it folks. And I find myself a little surprised to now be one of those women who can wing it on a recipe for a crowd, and it actually tasted pretty good, wasn’t gloppy (you have to shock those maccies) or goopy. I guess all those thousands of meals between 16 and the current time must have taught me a few things.

The extra lasagna pan full of casserole turned out to be providential, because my parents-in-law were in town and they stopped by after an appointment to have supper with us. I cut up some vegetable to eat with Ranch, got out a jar of applesauce and served an easy frozen strawberry dessert.

Today was the day I fed macaronis to the multitudes. Well, maybe about 50 people, so not that many. What did you do?

Putting August in the Freezer

Just in case you have been given a box of peaches, like I was, here is a wonderful way to put them away for winter that does not involve canners and jars.

One of my sisters-in-law introduced us to peach slush, which is basically sliced peaches frozen with some extra stuff for flavor. When you serve them, partially thawed but still icy, they taste just like a burst of sunshine in the wintertime.

I had a daughter running the camera and two daughters on rotation with the peach operation, so this post will treat you to some inexpert, but authentic photos of the process.

Wash the peaches.
Split and remove pits.
Peel.
Slice. If you use an egg slicer for this, it makes them nice and uniform.

5. Keep at it until you have about 6-8 quarts of slices

6. Add 1 can of crushed pineapple (You can add this right away, juice and all, and stir occasionally while you peel. It keeps the peaches from turning brown.) and 1/2 can of thawed orange juice concentrate.

7. Stir gently and do a taste test to see if the peaches are sweet enough for your taste. Ours were just a little too tart, so we added a cup of sugar.

8. Fill freezer bags or containers and tuck them away for the middle of winter when you need a happy pick-up of summer flavor.

Serve these peaches while they are still slushy. That is when they are best. Sometimes when we have unexpected company, we stir up a brownie mix and serve plain brownies and peach slush for dessert. Easy peasy.

Any other good ideas out there for quick ways to store up August? I would love to hear from you. Feel free to put links in the comments.

Efficiency Tips for Martha

We all need more white space to ponder and pray and take care of the really important things, right? And how, we ask, do we make this space to be like Mary? The stuff to do keeps coming at us and it isn’t going to quit anytime soon. I have compiled a list of things I have learned about keeping house. These are tips for homemakers, okay? Don’t laugh if you have never been one and maybe you think we just sit and drink tea. You. have. no. idea.

Never go up or down steps without checking if there is something that needs to be carried up or down. The same goes for room to room. Don’t step over the brush in the hallway 11 times. Scoop it up and put it into the bathroom while you are walking that direction anyway. It’s a lot easier than mounting a full scale search party when it’s time to brush your child’s hair before church.
Throw away ALL junk mail immediately. If it’s a company with a website, don’t keep the catalogs. If it’s a Lego or American Girl catalog, let the children look at it until it is soggy with drool, then immediately bury it deep under the eggshells in the trashcan.
If there’s a load of laundry, just do it. Don’t ever worry about running out of laundry. Keep your used towels and washcloths in a separate basket/hamper so you can do them often and avoid that stinky, musty smell.
Do not put stacks of folded laundry on beds or on top of dressers. It might take 20 seconds to open the drawers and put them away. The same 20 second rule applies to hanging up coats instead of draping them over the nearest chair. Buy hooks until every piece of outerwear has a place to hang out when you aren’t wearing it.
Do not store stuff you don’t need or have no sentimental attachment to. If your cupboards or closets are stuffed, sort through them and donate anything you haven’t used for a year to someone who will be grateful for it. (Or put it in storage out of sight.) Stuff can seriously bog you down, did you know that? If you have stuff that nobody would want, well… what are you doing with it?
Buy a tote for each child to store their sentimental keepsakes in. Help them decide what they want to keep when you are deep cleaning their room. (Within reason. Some children cannot seem to part with anything! But they probably won’t ever look at those Sunday school papers from 10 years of childhood. Sometimes you just have to disappear things. Unless, of course, you have access to unlimited space for totes.)
Keep your fridge organized. It is so much easier to find the ketchup if the ketchup has a spot to live in the fridge. This is not to say that the absent-minded child won’t stand there and gape for the longest time before they find the ketchup. Also, it is much easier to use up food before it spoils if it is visible in the fridge. Buy clear storage dishes. Odds are pretty high that leftovers stored in old cottage cheese containers will grow mold.
Avoid ironing clothes if at all possible. Learn how to tumble-dry the permanent press clothes and hang them on hangers while they are still damp. If you forget to get them out of the dryer and they get sadly wrinkly in there, just give them a quick rinse cycle and try again. Life is too short to spend hours ironing.
Mulch your garden heavily. And your flowerbeds. Mulch everything. Put newspapers under the mulch. Do not let those weeds come up and spread their noxious seeds.
Invest in cleaning tools that your children can use, preferably tools they fight for the privilege of using! That mop with the little water tank that squirts out when you press the trigger?.. Those microfiber window cleaning cloths?..The fun feather duster? Even the Lysol wipes… All these things will make your life much easier than just scrubbing away with a rag cut out of old shorts. Seriously.
Delegate. If a child can do it, then let them do it. See above. ^^^Learn to be okay with imperfection.
Have a pair of scissors/gluestick/tape roller/sharpie that is verboten to all but yourself. So many motions are wasted while we scurry hither and yon, tracking down the missing household item that someone carted off to make a kite in the garden. I know this.
Whenever it is practical, double up your meal prep and freeze the extra. If you are frying a pound of burger, you might as well fry 5 pounds and freeze 4 of them for later use. When you have chicken, make bone broth in the crock pot overnight and serve it with the leftover bits of chicken in a nourishing soup the next day. Make friends with one-dish meals.
Keep a schedule, as loose or tight as you need to feel happy. If you know that Thursday is downstairs cleaning day, you can calm down about the mess on Wednesday because you know it will get hit the next day.

Of course, these things do not mean you don’t have to work hard to keep your home free of chaos. The goal is to work smarter, not harder. Ever heard that one? You can then discover a little pool of white space and just enjoy it. Maybe you can find a piece of paper, or if you are artsy, you can get some paint and a board and make yourself a motto:

“Smile! It’s life and you’re living it!”

And now, do tell, what are the ways you have learned to simplify your homemaking?