Tuesday, March 20, 2012

Our St. Patty's Day

Here's a recap of our St. Patty's day celebrating!

We headed down to the parade in our town which is like every other parade here...

 just in different colors! 

We were late, as usual, but still were able to enjoy the parade!

 Especially the Roller Derby Gals (hah! pleeease don't google them... just take my word for it that they are as trashy as they sound.)No pics of that as we forgot the camera in the car. Doh!

Here we are enjoying some bagels and smoothies at a local shop afterwards.

Yes.. we were in green. Even though you are supposed to be in orange if you are Protestant.(But no one ever gets that.) Although we always stand out... with five kids! 

Logan didn't want to sit, but run around outside. Can't say I blame him. It was gorgeous!




Weston trying to avoid a picture.. I LOVE this one though!



Elliott trying everything he can to BE in the picture!




Cornball!





William was enjoying his first bagel and cream cheese, as he has all of his first food experiences!






Attempt at a smile for me


Nick rocking his new shaggy do
 


Shoving his face... again.






Julia was here with us, of course, just no pics that turned out. She was as adorable as usual. 




Happy late St. Patty's Day to you!

Sunday, March 11, 2012

Maple Syrup Alternative

I have been trying to be creative with stretching my expensive natural maple syrup amongst our growing family. 
Besides being a syrup Nazi (i.e. "WHOAH! THAT'S ENOUGH!)
Uh hem...


One of the ways I have discovered (that my children actually like) is making a simple berry sauce to have on our pancakes and wafflesMy 7 year old even makes it for us now. 


We use whatever frozen berries we have on hand. So far it's been blueberries, strawberries, and triple berries (raspberries, blackberries, and blueberries)






Natalie's Berry Sauce


1 1/2 cups frozen berries
1/2 - 1 cup of water
1-2 teaspoons of arrowroot powder or cornstarch (dissolved in 2 Tab. of cold water)
1/4 cup sweetener of choice- agave, honey, rapadura etc. (use more if using a tarter berry such as strawberries)










Combine all ingredients in a small saucepan. Bring to a boil and allow to simmer until desired thickness is reached. You may adjust the  consistency by increasing the arrowroot/ cornstarch powder or decreasing/increasing the amount of water. You can blend it with  a hand blender if you prefer a smoother texture or even strain through a sieve to make a true syrup. Enjoy!


Linking up with the  Pennywise Platter at the Nourishing Gourmet

Thursday, March 1, 2012

Mister

Wow! I am the mother to a six year old boy!
It was weird enough when Julia turned 6. You know- school age. 
But now having a boy here is even weirder. 
I guess because I didn't grow up with brothers.
Although all of my friends were boys until I was like 9.


This is him as a "pilot"







A real ice crown from a bowl of frozen water.






He and his best bud and cousin. All the hubs could say when he say this pic was 
"Those two are going to get in so much trouble." 
Let's pray for a good cause!








This is his new obsession- chess. 
He is now the proud owner of a real wooden full size set from his G.Ma.







This picture truly represents him.
He is a delightfully sweet, happy, desirous to please and help little.. uh hem... BIG boy!



He is our joy and a true blessing! Our prayer for Him is that God would be pleased to use us to equip him for the advancement of His kingdom.


Happy Birthday, our sweet boy, Elliott!

Wednesday, December 7, 2011

A snowy day

 What tastes better than fresh pure snow anyway? Truly organic! ;)







 Sled or no sled... that is the question







 I love this picture.... is he secretly one of Santa's helpers.... ?

e

Merry Merry winter fun to you!

Friday, November 18, 2011

Thursday, November 17, 2011

Another pet and a recipe!

I have a new pet.
Another one.


I know it seems crazy.
Adding to the
2 pigs
1 dog
1 cat
14 chickens
3 rabbits
need I add... 5 children...

It is gooey. Has to be fed every day.
And you store it in the fridge when you're gone.
Have you guessed?
It's sourdough!
I've wanted to try a culture for years and years.
It's been a goal of mine really. But I thought someday.
Some other day.
When I didn't have other pets?
Or children?
I realized today was as good as ever.
Sooo I did it.
And I'm thrilled I did!
My husband really was the inspiration.
He did it first.
Not sourdough.
But another S.C.O.B.E.Y
KOMBUCHA! (that deserves another posting itself)

Here is one of the first recipes we made





Sourdough Waffles 
1/2 cup butter (or oil)
1 cup milk ( I used part water part milk)
1 cup whole wheat sourdough starter (mine is made withe rye flour)
1 tsp. salt
1 tbsp. sugar
1 1/2 cups whole wheat pastry flour or all purpose
2 large eggs
1/4 tsp. baking soda


Heat milk and butter in a pan or in the microwave. Let it cool to room temperature. Put the milk and butter mixture, sourdough starter and flour in a big bowl and mix. The consistency of the batter will depend on the moisture content of your starter. Mine was fed earlier the day before and sat out that day. Then I just mixed it up and left it for the night. So easy! The batter will expand so make sure that bowl is big enough. Cover the bowl with plastic wrap and let it rest at room temperature for 8-14 hours. I love waking up to batter almost ready to go in the morning. It might be a little bubbly, but don't worry. I like to beat my eggs a bit then add the rest of the ingredients into that bowl along with the start. Bake according to your waffle makers instructions. Enjoy their crispy light texture. (psst.. I also add vanilla when I feel like it)
"Using a sourdough can improve the nutritional value when baking with whole grains. Whole wheat flour is more nutrient rich than white flour; however, bran (present in whole wheat flour) also contains phytic acid which binds minerals such as calcium, zinc, iron, and magnesium, making them difficult or impossible to assimilate by the body. Fermenting the flour with a sourdough culture neutralizes the effect of phytic acid, so the body is able to absorb the nutrients that the whole grain contains. Many people find sourdough breads more digestible whether or not they contain whole grains, a phenomenon usually attributed to the lactobacilli aiding the digestive process."

found here
Here is the link that encouraged me to finally give it a try. I love this book, if course. I used her recipe for my starter. Simple and only two ingredients. How easy is that! I think Serene uses the same recipe.
Of course more sourdough recipes will be coming as I experiment with my starter! Check back soon!

Wednesday, November 9, 2011

A moment to remember



My sweet Weston turned 4 today!
Last night we had an early "mommy" date. We went out for cocoa,
and of course a GINORMOUS cookie. And then...
we went to Walmart.
He was allowed to pick out any toy he wanted (within a set amount).
The sweet little guy really is growing up because you know what?
He picked playdoh, a pack of plastic swords and one angry bird stuffed animal
in under 15 minutes with hardly any deliberation!
The boy knows what he wants.

And he requested waffles with berry syrup for breakfast.
Simple life. Simple pleasures.

(recipe to follow)