Loving a Life of Biblical Womanhood
While I was doing a regular shopping excursion to Whole Foods, I went to the bulk food aisle to get what I needed to make homemade granola bars. The price of the blueberries gave me pause. $13.99 per pound. Wow. That seemed extreme. Then I remembered that I had that unused dehydrator sitting on the shelf.
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These were SOOOO yummy. And, such a nice break from a zucchini bread kind of sweet with squash. Gregg said that it was too sweet, but I gave him a large piece. When I cut the piece sizes to about the size of fudge, they were the perfect size.
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I wrote her a few weeks ago and asked her to make me a cupcake worthy of the first day of summer. I have to tell you — this is my new favorite cucpake recipe. I may forever and always do strawberries. YUM. And, the ladybugs just were the perfect touch to these amazing cakes.
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This recipe came about because I went to make you Sautéed Summer Squash, only my yellow squash in my kitchen I had picked the day before disappeared (and since was found, in a small piece with dog teeth marks on it – quite curious). Not willing to let that quell me, but not wanting you to be stuck with just zucchini and onion in the recipe – I decided to utilize some of the radishes fresh out of my garden. The result was simply amazing. I will definitely be adding radishes to my squash sautés from now on.
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Here’s the menu for my family for the week of June 13th. As far as desserts go, we’re going with fresh fruits, fresh whipped cream, and maybe some Jell-O this week. We have Vacation Bible School all week, and they’ll be eating all sorts of snacks and such there that we don’t normally have around our household. Consequently, I’m going to try to keep the white sugar consumption down to a minimum.
And since we have Vacation Bible School all week, and have to be at the church every night early, I’m going to be pushing dinnertime up by about 90 minutes every day. Meals are going to be incredibly out of whack all week long.
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I made dinner for a family from church the other night. I was packaging up the roast beef and trimmings I’d been cooking all day when it suddenly occurred to me — I hadn’t done anything for dessert. In panic mode, I ran through a quick inventory of what was immediately available and what I could come up with, when I spied my full cookie jar. The boys and I had made Whole Wheat Dark Chocolate Chip Cookies the day before. I’d used slivered almonds as the nut and they were beyond wonderful.
I decided to use my Smooth & Creamy French Vanilla Bean Ice Cream and make ice cream sandwiches.
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Here’s the menu for my family for the week of June 6th. My menu will be scaled down a bit for the next few weeks. Kaylee is gone, and Gregg won’t be home until later in the month, so the meals are going to be much more toddler-friendly. As far as desserts go, I have some fresh peaches, so I think I’m going to make a Fresh Peach Pie. I also made a French Vanilla Bean Honey Ice Cream – I will post that recipe this week.
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Here’s the menu for my family for the week of May 23rd. As far as desserts go, I have to do a graduation cake for a friend’s daughter, a birthday cake for a friend’s daughter, and Kaylee is having a party Friday night. So, I’m not going to do a lot of dessert cooking this week in preparation for the end of the week.
Pin ItIn the comments section on my Vlog of How to Fold a Fitted Sheet, one of the commenters talked about folding the pillow cases in with the fitted sheet. This got me thinking about an easy way to store sheet sets.
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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