Monday, September 15, 2008
The Family Diner
Last week Zach asked if he and a few friends could come home for lunch on Wednesday. I was thrilled. I don't see my high schooler's as much as I would like. Between school and sports it's pretty much homework and bed when they get home. I would love to have the extra time with him and his friends.
We decided that Wednesday would be the day I would make them all lunch. It was a pretty day so I BBQ'd hamburgers and hot dogs on the grill, made some pasta salad, and threw out some chips and lemonade.
He came home with 5 friends which meant between them and Samantha, Garrett and myself we had 9 for lunch. It was lots of fun (they get 50 minutes for lunch) and we all sat outside to eat. The boys thought it was great to have a hot meal in the middle of the day and asked if we could make this a weekly event? Um, OK, I replied.
My hesitation was not because I did not want them to come back. It was strictly financial. These boys eat a lot of food and I would definitely need to figure out some more economical meals if we were going to make this a regular weekly occurrence.
This is what I figure I spent last week on the meal;
3 lbs. of hamburger 1.29 lb. = $3.87
1 package hot dogs $1.50
Buns $2.49
2 Bags of Chips $3.00
Pasta Salad;
Noodles $1.49
Cucumber .69
Tomatoes 1.25
olives .79
red bell pepper .50
salad dressing 2.29
Total: $17.87
That means lunch was about $1.98 a person.
I didn't add in the lemonade or spices for the pasta because I already had them on hand.
If we are going to do this on a weekly basis I would really prefer to keep the cost at no more than $1.50 per person. Less than that would be fantastic!
This is where you all come in my thrifty friends. Do you have any idea's for me for feeding a bunch of teenage boys? I have already been informed that this week there will be ten boys coming home with Zach for lunch. I had to tell him this would be his limit and no more than ten per week could come along. I had visions of this turning into a soup kitchen type operation once the boys found out there was free warm food around the corner at Zach's house.
So, any ideas? Let me know what you think?
There may even be a prize in it for the person who gives me the best idea.
We decided that Wednesday would be the day I would make them all lunch. It was a pretty day so I BBQ'd hamburgers and hot dogs on the grill, made some pasta salad, and threw out some chips and lemonade.
He came home with 5 friends which meant between them and Samantha, Garrett and myself we had 9 for lunch. It was lots of fun (they get 50 minutes for lunch) and we all sat outside to eat. The boys thought it was great to have a hot meal in the middle of the day and asked if we could make this a weekly event? Um, OK, I replied.
My hesitation was not because I did not want them to come back. It was strictly financial. These boys eat a lot of food and I would definitely need to figure out some more economical meals if we were going to make this a regular weekly occurrence.
This is what I figure I spent last week on the meal;
3 lbs. of hamburger 1.29 lb. = $3.87
1 package hot dogs $1.50
Buns $2.49
2 Bags of Chips $3.00
Pasta Salad;
Noodles $1.49
Cucumber .69
Tomatoes 1.25
olives .79
red bell pepper .50
salad dressing 2.29
Total: $17.87
That means lunch was about $1.98 a person.
I didn't add in the lemonade or spices for the pasta because I already had them on hand.
If we are going to do this on a weekly basis I would really prefer to keep the cost at no more than $1.50 per person. Less than that would be fantastic!
This is where you all come in my thrifty friends. Do you have any idea's for me for feeding a bunch of teenage boys? I have already been informed that this week there will be ten boys coming home with Zach for lunch. I had to tell him this would be his limit and no more than ten per week could come along. I had visions of this turning into a soup kitchen type operation once the boys found out there was free warm food around the corner at Zach's house.
So, any ideas? Let me know what you think?
There may even be a prize in it for the person who gives me the best idea.
Labels: High School, kids, recipes
Monday, November 12, 2007
88 Years
Yesterday we celebrated my Mom's 88Th Birthday. We had a great time watching football (grandma loves all sports) and playing Pinochle...and eating. The food, oh my, the food was fantastic.
Even though I made it I am still going to state that the food was fantastic.
The best part being I made almost everything one or two days ahead so I had very little food prep to do yesterday. Which allowed me to lay around and eat chips and salsa (and suchi and cucumber sandwiches and lots of other stuff my thighs are thanking me for this morning) with every one else.
It started on Friday when Garrett helped me peel 10 pounds of potato's. This was his first time using the potato peeler and after a few minutes he was a pro. He helped me make these potato's. Let me just tell you my friends, these were a huge hit, and it is doubtful I will ever make regular old mash potato's again.
See, he's a pro now. He has been elected official potato peeler for our family. Doesn't he look thrilled?
I made my Brisket recipe and since I saw Uncle Brad licking the last of it out of the pan last night I am pretty sure it was a huge hit also.
We had ambrosia salad, zucchini casserole, Cole slaw, baked beans (the best beans ever) and Parmesan garlic rolls. We then all exploded. It was very messy.
In between all the eating the cousins had fun playing together.
Something funny was going on with the computer and Grandma decided to check it out. Maybe they were reading my blog?
Crazy cousins on the trampoline with the bunny.
Aunt Stacey made her famous Spice Cake and believe it or not I was to full to have a piece last night. I know, I know, shocking.
My piece is all covered up and waiting for me this morning. I'll be inhaling that with my morning coffee. I guess I better hurry and get off the computer before one of the kids sees it and devours it in one bite.
Happy Birthday Mom. We love you so much and can't wait for your 89th!!!!
Even though I made it I am still going to state that the food was fantastic.
The best part being I made almost everything one or two days ahead so I had very little food prep to do yesterday. Which allowed me to lay around and eat chips and salsa (and suchi and cucumber sandwiches and lots of other stuff my thighs are thanking me for this morning) with every one else.
It started on Friday when Garrett helped me peel 10 pounds of potato's. This was his first time using the potato peeler and after a few minutes he was a pro. He helped me make these potato's. Let me just tell you my friends, these were a huge hit, and it is doubtful I will ever make regular old mash potato's again.
See, he's a pro now. He has been elected official potato peeler for our family. Doesn't he look thrilled?
I made my Brisket recipe and since I saw Uncle Brad licking the last of it out of the pan last night I am pretty sure it was a huge hit also.
We had ambrosia salad, zucchini casserole, Cole slaw, baked beans (the best beans ever) and Parmesan garlic rolls. We then all exploded. It was very messy.
In between all the eating the cousins had fun playing together.
Something funny was going on with the computer and Grandma decided to check it out. Maybe they were reading my blog?
Crazy cousins on the trampoline with the bunny. Aunt Stacey made her famous Spice Cake and believe it or not I was to full to have a piece last night. I know, I know, shocking.
My piece is all covered up and waiting for me this morning. I'll be inhaling that with my morning coffee. I guess I better hurry and get off the computer before one of the kids sees it and devours it in one bite.
Happy Birthday Mom. We love you so much and can't wait for your 89th!!!!Labels: birthdays, friends and family, recipes
Wednesday, October 24, 2007
Game One, A New Recipe, and Sun Down
Well, my morning post was premature as the heat got up to a whopping 94 degrees today and the smoke returned when the winds shifted.
Here is a picture of the sun going down and the light reflecting off the smoke. You can go here to see what it looks like from my bedroom without all the smoke.
This picture doesn't really do it justice. Their is lots of black and white smoke coming over the hills. The kids had a little fun watching the water dropping helicopters go by earlier in the evening. It's really hard to tell where the fire actually is, the news doesn't always give us a real good idea. My neighbor went to Target this afternoon and she said the flames were cresting the hills over there. That is about 2 miles southeast of us. I guess that's where all the new smoke is coming from.
If you are wondering the fire behind us would be the Santiago Fire in Orange County.
The fires seem to be laying down, and all the air support that has been sent in has really helped. I feel so sorry for all those people who have lost their homes.
Well now, on to some good news. The Red Sox scored four in the first inning of the World Series and it looks like they have the game well in hand. This makes Zach very happy. Anyone else with a 16 year old knows that when they are happy everyone else is happy.
Tyler called from D.C. today and he sounded like he was having a blast. They toured the White House today, went to the National Monument and the National Cathedral, and laid a wreath at The Tomb of The Unknown Soldier. They are going from dawn to dusk and I am sure he will sleep for two days when they get home. So much for all my worrying, he is doing just fine on his own. It is so hard to let go and realize they CAN survive without you.
Tonight I made some comfort food. My favorite Pork Chop recipe that my sis Stacey gave me a few years ago (who I still have not heard from, ugh). I hope you enjoy it as much as my family does.
Baked Pork Chops with Apples:
1 lb. of carrots
2 large yellow onions
6-8 pork chops (cut approximately 1" thick)
1 1/2 tsp. dried sage
1 1/2 tsp. salt
1/4 tsp. pepper
1 lb. tart cooking apples (I usually use granny smith)
1/4 cup light brown sugar (packed down)
Preheat oven to 350. Wash carrots and cut diagonally into 1/2" thick slices (I usually cheat and just use the baby carrots you can buy ready to eat). Place carrots into the bottom of a 3 quart casserole or into a shallow baking dish.
Cut onions into thin slices and arrange half of them over the carrots.
Wipe Pork Chops with damp paper towels, trim and discard excess fat. On waxed paper or shallow dish combine sage, salt and pepper. Dip both sides of pork chops into seasoning. Save any remaining seasoning mixture.
Arrange seasoned Pork Chops on top of carrots and onions, overlapping each chop slightly. Sprinkle chops with any remaining sage seasoning mix. Arrange remaining sliced onions on top of chops.
Peel and core apples. I love my pampered chef apple slicer corer machine for this. Slice apples into thin pieces if you don't have a slicer. When done arrange apples on top of chops and sprinkle with the brown sugar.
Cover dish with aluminum foil and bake for 1 1/2 hours at 350. Uncover, baste with juices, and cook uncovered for an additional 1/2 hour. Remove from oven; let stand 5 minutes. Skim off fat and discard. Bast chops again and serve with cooked apples and vegetables. I usually make rice or noodles for a side dish.
To end the evening I am going to send you here. My sister in law (thanks Cheryl) sent this link to me today and it is hysterical. Make sure your sound is on and call your kids around the computer.
I promise it will make you smile.
Here is a picture of the sun going down and the light reflecting off the smoke. You can go here to see what it looks like from my bedroom without all the smoke.
This picture doesn't really do it justice. Their is lots of black and white smoke coming over the hills. The kids had a little fun watching the water dropping helicopters go by earlier in the evening. It's really hard to tell where the fire actually is, the news doesn't always give us a real good idea. My neighbor went to Target this afternoon and she said the flames were cresting the hills over there. That is about 2 miles southeast of us. I guess that's where all the new smoke is coming from.
If you are wondering the fire behind us would be the Santiago Fire in Orange County.
The fires seem to be laying down, and all the air support that has been sent in has really helped. I feel so sorry for all those people who have lost their homes.
Well now, on to some good news. The Red Sox scored four in the first inning of the World Series and it looks like they have the game well in hand. This makes Zach very happy. Anyone else with a 16 year old knows that when they are happy everyone else is happy.
Tyler called from D.C. today and he sounded like he was having a blast. They toured the White House today, went to the National Monument and the National Cathedral, and laid a wreath at The Tomb of The Unknown Soldier. They are going from dawn to dusk and I am sure he will sleep for two days when they get home. So much for all my worrying, he is doing just fine on his own. It is so hard to let go and realize they CAN survive without you.
Tonight I made some comfort food. My favorite Pork Chop recipe that my sis Stacey gave me a few years ago (who I still have not heard from, ugh). I hope you enjoy it as much as my family does.
Baked Pork Chops with Apples:
1 lb. of carrots
2 large yellow onions
6-8 pork chops (cut approximately 1" thick)
1 1/2 tsp. dried sage
1 1/2 tsp. salt
1/4 tsp. pepper
1 lb. tart cooking apples (I usually use granny smith)
1/4 cup light brown sugar (packed down)
Preheat oven to 350. Wash carrots and cut diagonally into 1/2" thick slices (I usually cheat and just use the baby carrots you can buy ready to eat). Place carrots into the bottom of a 3 quart casserole or into a shallow baking dish.
Cut onions into thin slices and arrange half of them over the carrots.
Wipe Pork Chops with damp paper towels, trim and discard excess fat. On waxed paper or shallow dish combine sage, salt and pepper. Dip both sides of pork chops into seasoning. Save any remaining seasoning mixture.
Arrange seasoned Pork Chops on top of carrots and onions, overlapping each chop slightly. Sprinkle chops with any remaining sage seasoning mix. Arrange remaining sliced onions on top of chops.
Peel and core apples. I love my pampered chef apple slicer corer machine for this. Slice apples into thin pieces if you don't have a slicer. When done arrange apples on top of chops and sprinkle with the brown sugar.
Cover dish with aluminum foil and bake for 1 1/2 hours at 350. Uncover, baste with juices, and cook uncovered for an additional 1/2 hour. Remove from oven; let stand 5 minutes. Skim off fat and discard. Bast chops again and serve with cooked apples and vegetables. I usually make rice or noodles for a side dish.
To end the evening I am going to send you here. My sister in law (thanks Cheryl) sent this link to me today and it is hysterical. Make sure your sound is on and call your kids around the computer.
I promise it will make you smile.
Friday, October 05, 2007
Yummy Holiday Favorites
Overwhelmed with Joy is hosting this wonderful Holiday Recipe Carnival.
I am so EXCITED. I love the holidays, I love recipes, and I love to EAT.
This carnival is perfect for me.
I kept going back and forth on what recipe to share and then finally decided on my families favorite holiday cookie. If you like pumpkin you will LOVE these. They are light and fluffy and oh so YUMMY. My sister Stacey gave me this recipe a few years ago and they quickly became a family favorite.
Soft Pumpkin Cookies:
1/2 cup softened butter
1 1/2 cup sugar
1 egg
1 tsp. vanilla
1 cup solid pack pumpkin
2 1/2 cups flour, sifted
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
Cream butter, egg, and sugar together. Add vanilla and beat until fluffy. Sift flour, soda, baking powder, cinnamon, nutmeg and salt together. Add flour mixture and pumpkin alternately to butter and sugar mixture. Drop by rounded Tablespoon fulls onto a lightly greased cookie sheet. Bake for 15-20 minutes, depending on your oven. Makes 3 dozen.
I always double this recipe. The neighbors looks forward to receiving these in their gift baskets each Christmas.
The second recipe is a simple one that my kids and hubby love. I usually make them for family holidays. Many of you may already make these but I had to include them. So EASY, and SO totally delicious.
Lil Smokies in the Crock Pot:
1 lb. bacon
1 pkg. lil smokies (if you buy the big package from Costco or Sams you can double the recipe)
1 box brown sugar
Cut bacon into thirds. Wrap one cut piece of bacon around 1 Lil smookie sausage and place toothpick through to hold. Place Lil smokie on baking sheet. Continue doing this until all sausages are wrapped in bacon. Cover the top of the smokies with brown sugar. I just do this by site but I would guess I use about half the box of brown sugar.
Cook smokies in 350 degree oven for 30 minutes.
Take smookies out of oven. Turn over. Sprinkle other side with remaining brown sugar (just enough to cover them) and put back in oven for 30 minutes.
When the smokies are done place in a crock pot on low. Be sure to put all the caramelized yummy goo in their too. They will keep well in the crock pot for several hours.
These are always a huge hit at any party we have. Thanks Kathy for the recipe.
Remember, if you want to check out other family favorites, click on over to Overwhelmed for all the fun.
Labels: recipes
Tuesday, September 18, 2007
Can You Feel The Cool Breeze Too?
We have been outside this morning picking apples off of our very full tree. From the looks of it the possums and other fury friends have been having a little feast on us for the last few weeks. Several of the apples were eaten all the way down to the core. Something our four year old found fascinating.
The weather outside is a wonderful 72. Clear skies and a little breezy. Just wonderful! All the windows are open and the house is airing out from this very hot summer.
My youngest son asked me to make him his favorite dinner tonight. He knows I try only to make this when the temperature is under 90 degrees, I refuse to turn on the oven otherwise.
So, in honor of fall coming our way and the nice cool weather I thought I would share my recipe with you. If your family likes casserole's or lasagna type dishes this might be a hit at your house too.
Company Casserole
1 and 1/2 lb. lean ground beef
15 oz. jar spaghetti sauce
12 oz. small egg noodles
3 oz. cream cheese,softened
1 cup sour cream
16 oz. mozzarella cheese, grated
Brown ground beef, drain fat. Add Spaghetti sauce, simmer 20 minutes. Meanwhile, cook noodles and drain. Beat cream cheese until smooth. Add sour cream. Mix well.
Spread half the cooked noodles into a greased 9x13" baking dish. Cover with half the cream cheese/sour cream mixture. Top with half the grated cheese. Spread all the meat sauce over cheese. Layer remaining noodles, cream cheese mixture, and grated cheese. Bake at 350 for 30 minutes or until heated through. Serves 9.
This is really yummy. I hope you enjoy!
The weather outside is a wonderful 72. Clear skies and a little breezy. Just wonderful! All the windows are open and the house is airing out from this very hot summer.
My youngest son asked me to make him his favorite dinner tonight. He knows I try only to make this when the temperature is under 90 degrees, I refuse to turn on the oven otherwise.
So, in honor of fall coming our way and the nice cool weather I thought I would share my recipe with you. If your family likes casserole's or lasagna type dishes this might be a hit at your house too.
Company Casserole
1 and 1/2 lb. lean ground beef
15 oz. jar spaghetti sauce
12 oz. small egg noodles
3 oz. cream cheese,softened
1 cup sour cream
16 oz. mozzarella cheese, grated
Brown ground beef, drain fat. Add Spaghetti sauce, simmer 20 minutes. Meanwhile, cook noodles and drain. Beat cream cheese until smooth. Add sour cream. Mix well.
Spread half the cooked noodles into a greased 9x13" baking dish. Cover with half the cream cheese/sour cream mixture. Top with half the grated cheese. Spread all the meat sauce over cheese. Layer remaining noodles, cream cheese mixture, and grated cheese. Bake at 350 for 30 minutes or until heated through. Serves 9.
This is really yummy. I hope you enjoy!
Tuesday, August 14, 2007
A Little Bit Of This And That, Oh And Some Yummy Food Too!
Today was a very busy day. I went to Wal Mart, the Grocery Store, the Post Office, and Sams's Club all by 1:00pm.
I was hoping to beat the heat which hit 107 degrees today. My feet were so swollen they actually were aching. My body does not like the heat.
To offset the heat I bought a beautiful fall centerpiece for my dining room table while I was out. I couldn't help myself.
Fall is my favorite time of year.
When I got home from all my morning errands I had to take Paige to her second day of pre-school. To be honest I was dreading it, worried she would refuse to go.
We have been talking a lot about school and when I told her this morning she would be going she didn't protest, instead she went and got her back pack.
She was a little tentative when we got their but did go with the teacher. When I picked her up she was very glad to see me but said "Yes" when I asked her if she had fun with Miss Naomi and her new friends.
Her teacher told me it was definitely a better day. She still refused to participate in the class activities but she did not cry nor did she hide under the desk the entire time.
Definitely a better day!
So, to celebrate I have decided to share with you my families Most Favorite Slow Cooker Dinner Recipe. It is actually just one of their favorite dinners right now and happens to be cooked in the slow cooker.
And here is is.....Barbecue Beef Brisket.
Oh my, and it is just sooo easy to prepare, but tastes like you have been slaving over a hot stove all day long.
All you have to do is take a Brisket and lather the top of it with a good quality Barbecue Sauce. Wrap the meat up tight in Aluminum foil and place in slow cooker. Cook on high for six hours (you might want to consult your cook book that came with your slow cooker).
When the meat is done it just falls apart. I usually warm up some BBQ sauce and the kids use it for dipping. Serve with salad and some potatoes and you have an easy (and inexpensive) yummy meal that hardly took any work to prepare.
A few nights later I generally turn the left overs into BBQ beef sandwiches or serve it for a warm lunch. That is my favorite part. Yummy.
Last week when I made this meal the kids and I decided to make a special desert to go with it. There Dad really likes peanut butter so we decided to try this new recipe we found.
Peanut Butter Silk Pie
Filling:
8 ounces cream cheese (softened)
1 cup sugar
1 cup creamy peanut butter
1 Tbl. melted butter
1 tsp. vanilla
1 cup heavy cream, beaten until stiff
1 9" prepared chocolate cookie crumb pie crust
Topping:
1 cup semisweet chocolate chips
3 Tbl. brewed coffee
Chopped peanuts for garnish
1. Make Filling: Beat cream cheese, sugar, peanut butter, butter and vanilla in large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold in remaining cream until bended. Spread filling in crust: smooth top.
2. Make topping: Combine chocolate chips and coffee in microwave proof bowl. Cover with plastic wrap. Microwave on High 1 1/2 - 2 minutes. Stir until smooth. Cool chocolate slightly then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight. Sprinkle with chopped peanuts if desired (I used pecans because that is what we like).
This is a great recipe for kids because it is a no bake pie and they can do almost all of it by themselves.
One word of warning though. When we started making this pie I didn't realize it had to set over night so the kids were a little disappointed they didn't get to eat it right away. Just remember to plan ahead for this one.
Hope you enjoy!
I was hoping to beat the heat which hit 107 degrees today. My feet were so swollen they actually were aching. My body does not like the heat.
To offset the heat I bought a beautiful fall centerpiece for my dining room table while I was out. I couldn't help myself.
Fall is my favorite time of year.
When I got home from all my morning errands I had to take Paige to her second day of pre-school. To be honest I was dreading it, worried she would refuse to go.
We have been talking a lot about school and when I told her this morning she would be going she didn't protest, instead she went and got her back pack.
She was a little tentative when we got their but did go with the teacher. When I picked her up she was very glad to see me but said "Yes" when I asked her if she had fun with Miss Naomi and her new friends.
Her teacher told me it was definitely a better day. She still refused to participate in the class activities but she did not cry nor did she hide under the desk the entire time.
Definitely a better day!
So, to celebrate I have decided to share with you my families Most Favorite Slow Cooker Dinner Recipe. It is actually just one of their favorite dinners right now and happens to be cooked in the slow cooker.
And here is is.....Barbecue Beef Brisket.
Oh my, and it is just sooo easy to prepare, but tastes like you have been slaving over a hot stove all day long.
All you have to do is take a Brisket and lather the top of it with a good quality Barbecue Sauce. Wrap the meat up tight in Aluminum foil and place in slow cooker. Cook on high for six hours (you might want to consult your cook book that came with your slow cooker).
When the meat is done it just falls apart. I usually warm up some BBQ sauce and the kids use it for dipping. Serve with salad and some potatoes and you have an easy (and inexpensive) yummy meal that hardly took any work to prepare.
A few nights later I generally turn the left overs into BBQ beef sandwiches or serve it for a warm lunch. That is my favorite part. Yummy.
Last week when I made this meal the kids and I decided to make a special desert to go with it. There Dad really likes peanut butter so we decided to try this new recipe we found.
Peanut Butter Silk Pie
Filling:
8 ounces cream cheese (softened)
1 cup sugar
1 cup creamy peanut butter
1 Tbl. melted butter
1 tsp. vanilla
1 cup heavy cream, beaten until stiff
1 9" prepared chocolate cookie crumb pie crust
Topping:
1 cup semisweet chocolate chips
3 Tbl. brewed coffee
Chopped peanuts for garnish
1. Make Filling: Beat cream cheese, sugar, peanut butter, butter and vanilla in large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold in remaining cream until bended. Spread filling in crust: smooth top.
2. Make topping: Combine chocolate chips and coffee in microwave proof bowl. Cover with plastic wrap. Microwave on High 1 1/2 - 2 minutes. Stir until smooth. Cool chocolate slightly then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight. Sprinkle with chopped peanuts if desired (I used pecans because that is what we like).
This is a great recipe for kids because it is a no bake pie and they can do almost all of it by themselves.
One word of warning though. When we started making this pie I didn't realize it had to set over night so the kids were a little disappointed they didn't get to eat it right away. Just remember to plan ahead for this one.
Hope you enjoy!
Labels: Developmental Delays, kids, recipes
Sunday, July 15, 2007
Some Sunday Morning Ramblings
Good Morning.
I am up doing some laundry before church. With all of our summer time fun I have gotten seriously behind in this area. Unless the boy's in the family want to attend church in their boxer shorts I needed to do some laundry this morning.
I had rented some movies with the hopes of staying up late last night and having a little laundry marathon. That was not to be. I fell asleep at 8:00pm with our youngest and never woke up again. I had a marvelous 11 HOURS of sleep. Do you think I was tired?
All has been great around here. I can tell the kids have been off for a few weeks because they are starting to get a little antsy.
On Friday they were all bored (wouldn't you like to have a moment of boredom?) so I devised a treasure hunt game for the pool. I grabbed the jar that hubby and I throw all of our change into and started counting out quarters. I stopped at 160. I also grabbed out some nickles for our littlest daughter.
I threw the change to the bottom of the pool and had them dive for treasure. They got to keep what ever they collected. I put the nickles on the big steps for Paige to collect. The kids had a blast doing this. They ended up throwing all the coins back in several times which ended up entertaining them for several hours. I put cups next to the edge of the pool with their names on them so they could deposit their treasure as they collected it.
I did have one rule. Everyone had to end up with at least seven dollars. So, if one kid got nine dollars and the other only $6.50 the one with nine had to give his brother or sister .50 cents. This worked out great and there was not a lot of fighting and arguing over who got the most money.
I also wanted to let you know about a recipe I rediscovered this summer for coleslaw. It is a little different but we all love it. It is great with a summertime meal. I thought I would share.
Jazzy Cole Slaw
3 cups shredded cabbage
1 cup shredded carrots
1/3 cup raisins
1/4 cup sliced red onions
1/2 cup shelled, salted sunflower seeds
8 slices bacon, crisp and crumbled
Dressing:
1/2 cup mayonnaise
2 T. sugar
2 T. white vinegar
Combine all salad ingredients except seeds and bacon: toss gently. Combine all dressing ingredients and blend well. Pour over salad and toss to combine. Cover and refrigerate. Just before serving, stir in seeds and bacon. Serves 8.
Note: I like to use half green cabbage and half red cabbage but if am pressed for time will just used the pre-packaged cabbage bags you can buy at Sams club. I usually double this recipe for my family. We love to eat the left overs.
Hope you enjoy!
I am up doing some laundry before church. With all of our summer time fun I have gotten seriously behind in this area. Unless the boy's in the family want to attend church in their boxer shorts I needed to do some laundry this morning.
I had rented some movies with the hopes of staying up late last night and having a little laundry marathon. That was not to be. I fell asleep at 8:00pm with our youngest and never woke up again. I had a marvelous 11 HOURS of sleep. Do you think I was tired?
All has been great around here. I can tell the kids have been off for a few weeks because they are starting to get a little antsy.
On Friday they were all bored (wouldn't you like to have a moment of boredom?) so I devised a treasure hunt game for the pool. I grabbed the jar that hubby and I throw all of our change into and started counting out quarters. I stopped at 160. I also grabbed out some nickles for our littlest daughter.
I threw the change to the bottom of the pool and had them dive for treasure. They got to keep what ever they collected. I put the nickles on the big steps for Paige to collect. The kids had a blast doing this. They ended up throwing all the coins back in several times which ended up entertaining them for several hours. I put cups next to the edge of the pool with their names on them so they could deposit their treasure as they collected it.
I did have one rule. Everyone had to end up with at least seven dollars. So, if one kid got nine dollars and the other only $6.50 the one with nine had to give his brother or sister .50 cents. This worked out great and there was not a lot of fighting and arguing over who got the most money.
I also wanted to let you know about a recipe I rediscovered this summer for coleslaw. It is a little different but we all love it. It is great with a summertime meal. I thought I would share.
Jazzy Cole Slaw
3 cups shredded cabbage
1 cup shredded carrots
1/3 cup raisins
1/4 cup sliced red onions
1/2 cup shelled, salted sunflower seeds
8 slices bacon, crisp and crumbled
Dressing:
1/2 cup mayonnaise
2 T. sugar
2 T. white vinegar
Combine all salad ingredients except seeds and bacon: toss gently. Combine all dressing ingredients and blend well. Pour over salad and toss to combine. Cover and refrigerate. Just before serving, stir in seeds and bacon. Serves 8.
Note: I like to use half green cabbage and half red cabbage but if am pressed for time will just used the pre-packaged cabbage bags you can buy at Sams club. I usually double this recipe for my family. We love to eat the left overs.
Hope you enjoy!
Labels: recipes, summer time fun
