Year: 2010
Several months ago, I made a big batch of beef broth. I put big soup bones in the crock pot, threw in a bunch of root veggies and some fresh herbs, and let it cook for 36 hours. Then I strained it and had 4 quarts of beautiful, flavorful, so healthy and good for you beef broth.
What now?
The havarti cheese in this recipe is the perfect addition to this satisfying and nutrient-packed dish.
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Our daughter, Kaylee, 12 years ago — Our son, Johnathan, last week
I was shopping at the Christian book store and passed by a display of the neatest kitchen things – plates, bowls, cups…aprons! I could not help myself.
My dad tells the story of his early marriage to my mom, when he went fishing in the McKenzie River in the Willamette Valley in Oregon and came home with a mess of rainbow trout that he just dumped into the kitchen sink. Her response to that was, “What do you expect me to do with that?” To which he often follows up with, “You’re lucky you made it here. There was a moment there that you might never have been.” My mom never has enjoyed rainbow trout, but (after my dad would clean fish well away from mom’s kitchen sink) she would fry it in cornmeal. When I bit into this dish, I was immediately transported back in time to my childhood and eating fresh caught rainbow trout.
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This seems to make a huge salad, but when I ate it for lunch, it was a perfect portion. The crunch of the apples and the sweetness of the dried cranberries combined with the balsamic vinegar makes such a beautiful flavor combination. It is a delicious lunch.
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Here’s the menu for my family for the week of May 17th. This is something different this week. While working on the Power of a Praying Wife last week, I was convicted that I need to work on my physical health and fitness. I eat extremely healthy meals, but I have a problem with portion control. Couple that with my love of all things cake and my lack of focused exercise this winter, I gained too much weight.
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