Tag: Hospitality/Recreation

Give a Pig a Pancake

By: Hallee

One of the tenets that we live by is best said in Romans 14:2-17. What you eat, and what we eat, what we feed our families, is a choice. When we are criticized for our choice to follow God’s dietary laws with respect to eating clean real food, it always strikes us as kind of strange. There is hardly a more personal choice in the world than what one chooses to consume.

Outside of the odd critic, we have received a lot of questions about why we choose clean real food, and especially with respect to pork and bottom feeders, so I thought those two needed some specific explanation. This post will focus on pork.

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Sesame Baklava (Baklavas Sousamenios)

By: Hallee

Serving this delightful and easy version of baklava – a layered sweet made with thin phyllo sheets – is an old custom on Christmas Eve in Thrace, and other areas of Greece. Made with olive oil, the pastry meets Greek Orthodox Lenten-type fasting guidelines, and it’s a delicious alternative to other versions of baklava, especially for those who avoid nuts.

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Menu Monday 29 March 2010 — Easter Week

By: Hallee

We are traveling to Florida this week. I plan to pack sausage biscuits for breakfast and a picnic lunch for the drive down, so that we can avoid any fast food restaurants. Hopefully, the weather will be nice and we can stop and picnic at a rest area, giving the boys a chance to stretch their legs and play a bit.

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Family Favorite French Toast

By: Hallee

French toast is one of my favorite breakfasts. I love having French Bread in my weekly menu, because that allows me to put French toast somewhere in my breakfast menu. I also love that this is another recipe that my children can help me prepare.

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Hallee's Galley

Is All Flour Created Equal?

By: Hallee

I am excited to be guest posting to day for my friend, Heather, at Acting Balanced. Heather has guest posted for me from her Couponning101 site while Gregg and I ran and hid away for a weekend, and I am so thrilled to be returning the favor.

Menu Monday 22 March 2010

By: Hallee

Here’s the menu for my family for the week of Monday, 22 March 2010. As far as desserts go, I think we need to make a pie. :-) It’s been a while since I made a pie. And chocolate cookies – yum!

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Spinach Lasagna

By: Hallee

This is one of my favorite lasagna recipes. It is extremely simple and so easy to make. I love the fact that you don’t have to cook the noodles beforehand, which makes it much less labor intensive and easier to put together. The lack of meat in the recipe makes it a perfect recipe during Lent as well.

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Menu Monday 15 March 2010 — St. Patrick’s Day Week

By: Hallee

Here’s the menu for my family for the week of Monday, 15 March 2010. St. Patrick’s Day falls on Wednesday this week.

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Amazing Butternut Squash Bisque

By: Hallee

I watched a Top Chef one season, and late in the season toward the finals or maybe in the finals, one of the contestants made a butternut squash soup that had the judges wanting to lick their bowls. It seemed odd to me that something that should be as simple as a butternut squash soup, could illicit such a response from a group of people who taste amazing food all the time. It sent me on a quest to find a recipe that good, something that would make me sad the bowl was empty when I was finished. I’ve found that recipe, and I’ve found that secret ingredient that makes it all the better. I hope this bisque is as amazing for you as it was for me.

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Mirepoix [mir-pwah]

By: Hallee

In bear bones basic, a mirepoix is onions, carrots, and celery. It is typically used as a base for French soups. Bisque is a French soup, so it stands to reason that the base is going to be a mirepoix.

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