Friday, October 30, 2009
Tuesday, October 27, 2009
Wednesday, October 21, 2009
Yesterday I made homemade chicken soup for dinner. (It's a good thing since sickness is in my house!) This is my own recipe, and it is very yummy (imho). I hope you like it!
This photo shows some of the soup gone already. The recipe makes a generous amount!
Savory Chicken Soup
Wash and place a roaster chicken in a 6 qt. pot. Cover with coarse salt and peppercorns (or regular salt and pepper will do) and fill water almost to top to cover chicken. Cut onion, 2 cloves of garlic, carrots, and celery into large chunks and add to pot. Bring water to a boil and simmer for about 2 hours. By this time, the chicken is ready to fall off the bone! Strain the broth (I do this into another pot) and discard all vegs. Let chicken cool for a bit and then pull off all of the meat. Put broth back in large pot with HALF of the chicken and add two or three sliced carrots. Boil for a few minutes and then add about half a box of your favorite chicken soup pasta noodles. Cook until noodles are done. Flavor with salt, pepper, and parsley flakes. Taste and season to liking!
(NOTE: You can use the other half of the chicken for the next night's meal). ;-)
Enjoy your soup!
Monday, October 19, 2009
Saturday, October 17, 2009
Today is my son's last soccer game. Being the coach's wife, I feel a need in my heart to give the boys an end of the season "gift". God always helps me bump into something. When I was at Walmart browsing the candy aisle the other day, I found the GIANT size candy bars. I knew all the parents would love for their kid to have one (especially since it is Sweetest Day :-) ), so I bought a Crunch bar for each of the kids. I asked Brian if I should put a note on it or leave it blank, and of course, he decided to go simple. Well, I woke up this morning feeling determined in my heart to dress up the candy bars a bit. I found a couple clip arts online, enlarged them, and cut & "pasted" them on. For the two parents who helped coach during the games, I bought them a Hershey's Symphony candy bar and just put a little "Thank You" note on it, as you can see from the picture. Neither addition was too taxing or elaborate, but I like the end result - just a tad bit of accessorizing. :-)
Happy Sweetest Day,
Tuesday, October 13, 2009
Monday, October 12, 2009
1 c. warm water
3 T. brown sugar
1 t. salt
1/4 c. oil
2 1/2 c. bread flour
1/2 c. whole wheat flour (can use all bread flour if desired)
2 1/2 t. yeast
Put all in order in the bread machine. Set to dough cycle. Let rise in the machine. Take out and pat into a semi-long rectangle, (about 9x11). Take a pizza cutter and slice lengthwise into 7 or 8 strips. Take one strip at a time and twist a bit before laying on a greased cookie sheet. Do the rest of the strips putting them an inch away from each other on the pan. Cover and let rise. (I do this in a warm place, they rise fast.) Then cook at 400 degrees for 15 minutes. (If I want thinner breadsticks I cut them thinner and into 14 or 15 strips.) Enjoy!
**Lisa's notes: I cut the dough into about 7 strips lengthwise and then cut the entire rectangle in half so I have about 14 thick breadsticks. After I cook the breadsticks, I usually brush the tops with melted butter and parmesan or cinnamon sugar. In this batch, I made half with parmesan and half with cinnamon sugar.
Saturday, October 10, 2009
Thursday, October 8, 2009
Serves 8; Makes about 12 cups
- 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
- 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
- 1 pound medium red onions (about 2 to 3), peeled and quartered
- 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
- 4 to 6 garlic cloves, peeled and smashed
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
- Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
Tuesday, October 6, 2009
Yesterday, I sat down to sing a hymn out of my hymnal. I ran across the title of this one and thought I would give it a shot. Fortunately, I have enough piano knowledge to be able to sit down and plunk out the notes to figure out the melody. I love the words to this hymn, along with its melody. It is very soothing and inspirational. The words speak for themselves, but in essence, the hymn encourages us to focus our hearts on God, spending time with Him, and doing what is right.
Take time to be holy, speak oft with thy Lord;
Abide in Him always, and feed on His Word.
Make friends of God's children, help those who are weak,
Forgetting in nothing His blessing to seek.
Take time to be holy, the world rushes on;
Spend much time in secret, with Jesus alone.
By looking to Jesus, like Him thou shalt be;
Thy friends in thy conduct His likeness shall see.
Take time to be holy, let Him be thy Guide;
And run not before Him, whatever betide.
In joy or in sorrow, still follow the Lord,
And, looking to Jesus, still trust in His Word.
Take time to be holy, be calm in thy soul,
Each thought and each motive beneath His control.
Thus led by His Spirit to fountains of love,
Thou soon shalt be fitted for service above.