Loving a Life of Biblical Womanhood
Even though we don’t eat pork, I love sausage. But, reading the label of the brand of turkey sausage that I used to buy, I realized that they used BHA and BHT in their sausage — two preservatives that I tend to want to avoid. So, I started looking at making my own sausage and discovered that it is surprisingly easy to make — all you need is a pound of ground turkey and some spices that are likely already on hand.
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Over the last few decades, the majority of our society has moved away from fresh, whole foods and into packaged, prepared, preserved products. We’ve lost something very fundamental as a result. Opening cans and dumping, slicing a vent hole into a plastic sealed microwavable tray, “just add water” – those things have taken away from something that, I believe, is an inherent desire within us to make the process of growing, preparing, cooking, and serving a joyful experience. We’ve taken something that should be a very basic delight and turned it into a tedious chore that has us seeking any time-saving product that will get it done faster and with less hassle.
But at what cost?
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Every year, I make Valentine’s cookies for gifts for my kids’ teachers (except Kaylee — apparently when you’re in high school, it’s not “cool” to give your teachers cookies – heh). One of the cookies going into the basket this this year, is a a double-decker cookie.
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I made these for breakfast one Sunday morning, and my kids asked for them all week long. They were incredibly easy to make and tasted amazing.
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Monosodium Glutamate (MSG) is baaaaaaaaaaaaaad. Bad, bad, bad, bad. Don’t consume it. Read labels and make sure that nothing you feed your family contains MSG. Among other horrible things (along with damaging the retinas in eyes, causing obesity, messing with the reproductive system) is that it’s a neurotoxin. That means that it’s poison for the brain.
Welcome to my weekly menu!
This week is going to be a low-key week for me. Because my 6-year-old was sick with the flu all last week, I lost a week of working (I don’t work when my kids are home). Thankfully, I’d had several blog posts already queued, so the blog went without a hitch. But, the surprise book I want to release on February 14th is really getting to crunch time. If you wanted a copy of my Budgeting Spreadsheet, make sure you leave a comment in the post. I also wanted to thank everyone for the amazing responses to With Fear & Trembling.
The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.
I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. We try to have a few meals a week vegetarian (see my post on eating meat) and eat fish at least one meal a week. One meal a week is usually a “Dinner Out” meal.
Almost all of the breads are homemade using fresh milled flour. I’ll continue to link to my recipes as I post them. Our daily bread is Whole Wheat Honey Oatmeal Bread.
Here’s the menu for my family for the week of January 14th. As far as desserts go, it’s rainy and cold outside as I type this, so that puts me in the mood for some sort of steamy hot fruit cobbler. I also made some Apple Fritters Sunday morning for breakfast. Oh my, they were good. Kaylee has asked me to add them to the standard weekly meal.
I hope you had a happy new year! I took a much needed 2-week blogging break. But, I didn’t stop working! My next book will publish February 14th! I can’t wait to tell you about it. For now, it’s a big surprise. You don’t want to miss anything about it, though, so make sure you sign up for my newsletter. Readers of my newsletter will get notification about the book before anyone else! The sign-up is in my sidebar. (And anyone who signs up before midnight tonight is entered to win all four of my books in ebook form, or one in paperback!)
Welcome to my weekly menu! The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.
I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. We try to have a few meals a week vegetarian (see my post on eating meat) and eat fish at least one meal a week. One meal a week is usually a “Dinner Out” meal.
Almost all of the breads are homemade using fresh milled flour. I’ll continue to link to my recipes as I post them. Our daily bread is Whole Wheat Honey Oatmeal Bread. This week, I discovered a new roll recipe – using buttermilk! I’m looking forward to sharing that with you!
Here’s the menu for my family for the week of January 7th. As far as desserts go, we are currently working through Yummy Yellow Cake with Delectable Chocolate Buttercream Frosting. When that is gone, I intend to make Gregg some of his favorite pudding — tapioca!
Pin ItA vLog showing a quick and easy fool-proof trick to separate eggs
As I write this, it’s December 13th and we have just under two weeks to prepare for our Christmas baking gift giving. This is a tradition my mother taught me, and something I look forward to and plan for every single year.
I love giving my friends delicious homemade treats as a Christmas gift. I used to do it while I worked full time, and would spend and entire Saturday and most of a Sunday baking and cooking and cleaning and mixing. Over the years, I’ve learned how to space the work out so that it’s not so frantic and exhausting.
However, I found myself writing a book during peak holiday planning time instead of planning, prepping, and blogging for/about Christmas baking. So, here it is, a week later than usual, but still on time to make amazing gifts in the coming weeks:
These were so much fun to make. The flavors worked really well together and it looked incredibly festive on the platter. They were gone within minutes at a church potluck dinner. Be prepared, though. It takes a little over 2 hours of regular (20 to 25-minute intervals) working with it.
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