Loving a Life of Biblical Womanhood
This is an awesome, hearty soup. It is packed full of good-for-you yumminess and will beat any chicken soup in any can on a grocery store shelf. On a whim one day while making chicken noodle soup, I tossed in a few handfuls of fresh spinach. Oh yes – this took this amazing soup over the edge. Don’t let the winter get by without making yourself a big pot of this – and freeze some for later. You’ll be glad you did.
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I was shopping at Whole Foods one day and saw lamb shank in their meet counter. I’d just put a bunch of fennel in my basket, and when I saw the shank I thought how good a lamb and fennel stew would be. I’d never done stew without beef before, but the final result was amazing.
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Here’s the menu for my family for the week of December 27th. As far as desserts go, we still have some Captain Crunch Candy and some fudge left, but the cookie jar is empty. I will probably make some easy cookie to fill the jar and use the left over marshmallow cream and Rice Crispies from the goodies I made last week and make some Rice Crispies treats. We’ll also make a celebration New Year’s 2011 cake.
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But, for those of you who may not want delicate fried dough sprinkled with cinnamon and sugar or drizzled with warm honey (YUM!), here is a list of some ideas for Christmas morning. Some things can be made ahead of time so that all you have to do is serve, and some things are just simply festive.
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Here’s the menu for my family for Christmas week! As far as desserts go, we will be doing Christmas Baking Bonanza! I will be putting together gift baskets with the goodies and with my Whole Wheat Honey Oatmeal Bread.
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Since there is just a week left until Christmas Eve, I thought I’d consolidate some recipe ideas for you.
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Here’s the menu for my family for the week of December 13th. As far as desserts go, I’m going to do some Christmas baking this week. Today is a snow day for our local schools, so I’m going to get a batch of sugar cookies going and have the kids make Gregg’s Gingerbread Houses and Royal Icing.
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The other day, I made grilled cheese sandwiches. For some reason, I had my stainless steel frying pan out and for some reason, I used it to make the sandwich. There was a time, a decade or more ago, when I had a cheep teflon coated frying pan and tried different times to cook grilled cheese with no success. That’s when I switched to cast iron and never looked back.
My newest discovery was a pummelo. Shopping in Whole Foods last week, I saw a large display of them. They caught my eye because they’re huge – easily double the size of a large grapefruit, if not more.
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I created this recipe after researching pummelos. I kept finding it paired with avocados in different things, so I put together a quick salsa. I was a bit worried about the cilantro, but the final product was very tasty.
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