Loving a Life of Biblical Womanhood
This has been an off week for the garden. The highs every day have been about 50 degrees (last week the highs were about 85 degrees), and it has been raining. I think Tuesday night, the low was 43, and some part of my brain worried that it would drop to freezing. Kind of hard for this girl from Florida to take the third week of May.
Here’s the menu for my family for the week of May 16th. As far as desserts go, right now my kids are content with Snow Cones and ice cream. I may make a batch of Whole Wheat Dark Chocolate Chip Cookies just to keep the cookie jar filled.
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Many years ago, Kaylee had an end-of-the-school-year-summer’s-coming party. Among other things, we served snow cones. I bought a snow cone maker at a kitchen store for less than $20, and bought a pack of four different flavored snow cone syrups. Three years ago, we moved from Florida to Kentucky, but the box that contained the snow cone maker stayed unpacked until this winter. I dusted it off, put it on the shelf, and waited for warmer weather. I went to the store the other day to buy new syrup for it, and reading the labels, discovered that there wasn’t a single brand whose ingredients didn’t start with “high fructose corn syrup.” This is on our “absolutely avoid” list – so I came home and started thinking. The ingredients were all basically:high fructose corn syrup, water, flavor, color, citric acid. What could I use that would have a pretty strong flavor to mix with the sugar to make a syrup for snow cones? Then I looked at a Kool-Aid packet — the ingredients are basically: flavor, color, and citric acid. So, there, you go — flavored snow cone syrup sans high fructose corn syrup. You’re free to make any flavor you want – and it will be in a variety of fun colors for kids.
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We’ve had the wettest April in recorded history here in central Kentucky, so I’m a couple of weeks behind where I was last year at this time. But, it’s also been unusually cold so it’s good that I couldn’t get out to the yard and get it tilled until now. I ran the tiller last week, and then this past Monday and finally got the seeds and seedlings into the rich Kentucky earth.
…that floors go unswept, dishes sit in the dishwasher, and laundry is lucky to make it from washer to dryer before having to be re-washed. That ground gets tilled, seeds get planted, and flower pots and beds get filled.
Here’s the menu for my family for the week of May 9th. I’m keeping the menu simple this week, because I have a lot of work to do in the garden. As far as desserts go, Kaylee is fasting from sugar this week, so I’m going to just have some fresh berries and (unsweetened) whipped cream to eat as a dessert, and I’m not going to make anything here that would tempt her.
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I wanted to make something that could be made in a big batch, then put in the freezer for a quick breakfast, or eaten for breakfast while traveling. This recipe was wonderful. You can adjust it any way you like – change the meat, add different fillings. It’s extremely versatile.
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Kaylee came after school and I made her a plate of sandwiches. Halfway through the first one, she stopped eating and said, “This isn’t your bread is it?”
Here’s the menu for my family for the week of My 2nd. Today and tomorrow is Pastors’ Fellowship at our church. I am SO excited about this. I’ll be making Hallee’s Travel Sandwiches to add to the sandwich pile as we serve lunch to hundreds of pastors and their wives and various other music leaders and church goers from within the First Church of God.
As far as desserts go, Scott has been begging me to make Jell-O. I have some unflavored gelatin and I’m going to play around with some fruit juices. I think I’ll also fill the cookie jar with some of DoodleRoo’s Snickerdoodles. It’s also Cinco de Mayo AND Mother’s Day week. This happened last year! We’ll be making a festive Tres Leches cake to have with our Taco Dinner on the 5th. And I hope to make my mom something special to take with me to my parents’ house this weekend.
Kaylee has testing for the next two weeks. She said, “I’m going to need some good breakfasts the two weeks of testing.” It made me laugh, because she apparently has NO idea just how good she eats in the morning — and when teachers say that, they’re talking to the kids who are lucky to get a pop-tart to go with their can of soda. But, I’ll rev up the protein a little for her, so that she feels like she’s made a positive change toward a good breakfast. She also asked me to make her a High Protein Breakfast Smoothie every morning. I have these portable smoothie containers with a ball whisk in them that will be perfect for her to take to school.
Chapattis are similar to tortillas, but made with no baking powder. They are easy to make and keep well if stored in an air-tight container. Chapattis are common in Southeast Asia and throughout Africa.
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