Loving a Life of Biblical Womanhood
Here’s the menu for my family for the week of July 19th. Gregg comes home Saturday morning (YAY!) and Scott’s birthday party is Sunday afternoon (FUN!) As far as desserts for the week go, I’m going to attempt to get the cookie jar filled, as it is very low, and I’m going to make a Heavenly Red Velvet Cake, which is Gregg’s favorite. But that may or may not happen because I also have to make Scott’s birthday cake (aka the Lightning McQueen birthday cake).
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I’m going to have to devote some time today to make some relish. Cucumbers are taking over my refrigerator. I also have 3 big gallon bags of green beans that I need to freeze. I bought a new seal-a-meal – I’m excited to unbox it and put it to use!
I am at our family’s youth camp, Glen Eden Youth Center, this week. I will be cooking, but I am not in charge of the menu.
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My dad came up with this recipe one time. My mom was somewhere doing something and Daddy had to make dinner. He browned hamburger then started dumping things into the pan. He used home canned tomatoes and home canned green beans, which made his version amazing. I’ve not enjoyed Sloppy Joes without the green veggie since.
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I derived this recipe from Food Network’s Ina Garten. It tastes just like summertime to me. It is also beautiful when it’s sliced. It has become a summer staple in our house.
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Meatloaf is one of my favorite dishes, if I prepare it or if my mother prepares it. I’ve learned not to order it in restaurants or get it off of buffets, because a lot of people do something to it that I just don’t do – but I’m not sure what that is. I’ve always used green peppers when I make it, but I didn’t have any the day I made it for these pictures, so I used yellow peppers. I LOVED the difference. I will from now on use yellow peppers to make my meatloaf.
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Things are really going to pick up with harvesting the garden in the next couple of weeks. We’re already getting cucumbers and green beans with daily regularity. I’ll be posting my process for cold packing dill pickles as soon as I get to the store to get some dill (because my herb garden was such a disappointment this year.)
If you prepare your corn on the cob this way, it will never fail you. When you bite into your corn, it will be crisp, juicy, perfect.
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Here’s the menu for my family for the week of July 5th. As far as desserts go, I’m going to teach Kaylee and my niece (who is in town visiting) how to do a lattice-top pie, so we’re making a cherry pie!
Up until now, the garden has just been in a maintenance state. Water it, weed it, and let it do its own thing. From now forward, though, it’s going to be something that I have to stay on top of. Another couple of weeks and I will just kind of keep my house in a maintenance mode and focus my energies on harvesting and preserving. The kids and I will start spending a whole lot more time outside and then in the kitchen.
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