First and Last

Here they are,

the first and the last peaches of the season.

The tomatoes were an added bonus.

We have a dwarf peach tree which apparently our puppy loves! Every day for the past several weeks we have seen peaches all over the lawn, literally dozens of them. We thought it might be the squirrel that enjoyed them so much last year, but he only picked 1 at a time and ate most of the fruit. The peaches all over our lawn every morning were practically untouched. It was a puzzle to us how this was happening until we saw Padme standing on her hind legs and picking them off one by one. Boy were we upset!


Today while taking the net off the tree we discovered that we still had peaches.

Believe it or not there were 21 peaches hidden!

I have almost forgiven the puppy.

4th of July Celebration

The weekend was crazy with activities. Kendrick needed a 4 mile hike to complete his Camping Merit badge and so he and my husband put on their backpacks and started off at 5 AM. The plan was that I was to follow an hour after they started and wait at the 4 mile mark. We had a 4th of July breakfast to get to by 8:30 AM and so we took care to time the hike perfectly. At the designated time, I set out, drove 4 miles, waved at the hikers as I passed them and pulled off at the 4 mile spot. What I did not take into consideration was the heavy Monsoon rain we had experienced the night before. When I pulled off the road, I had this sinking feeling, (literally it was a sinking feeling.) I was stuck in the mud. In my defense, it did NOT look muddy, but the clay soil we have in this area can be deceiving. Then there was the fact that I did not wear my shoes. Instead I grabbed some of the kids flip-flops on the way out of the door. Worse than being stuck was the fact that I did not have my camera with me. What was I thinking? Well I pondered the situation for a moment and decided that I would wait for my husband and hope that I wasn't in too much trouble when he arrived. Mar-Kay was very understanding. Tired and sweaty from the hike, he saved the day and got the car out of the mud within a very reasonable time. We made it back home, washed the mud off and even made it to the breakfast by 8:20, ten minutes early.

This picture was taken at the 4th of July Breakfast.

(Notice I had my camera.)

I love the view in the background.

After breakfast Kendrick worked on passing off his swimming requirements for his 1st Class in Scouting. Go Kendrick!

Our evening was spent with Tyrone, Aimee and the Clayton family. They invited us over to celebrate the holiday. The food and company was great! Aimee made a beautiful 4th of July cake which tasted as good as it looked. Of course, once again, I did the unthinkable as a blogger and forgot my camera. :(

As we were leaving the house, this huge dog came right up to our car and before we knew what happened he climbed right in and sat down. It was the funniest thing! (Camera???) It took a while before we could coax him out, but we finally succeeded. It was late when we left, but as we were driving home we were able to watch the sky light up through the valley with fireworks.

It was a terrific day! I am so grateful to have been born in such a wonderful country. We have so much to be thankful for.

I also learned a valuable lesson. NEVER LEAVE HOME WITHOUT MY CAMERA. You never know what is going to happen.

Menu 4 Focaccia

Today's entire menu revolved around Foccacia.

Focaccia is a flattish Italian bread topped with herbs, cheese, peppers, olives, fruits, meats or just about anything you desire. I used it as the main dish for each one of the meals today. The kids had a great time making their own and believe it or not, there were no complaints.

Breakfast:

• Fruit Focaccia
• Fruit Smoothie

Lunch

• Pesto Focaccia
• Green Salad

Dinner

• Vegetable Focaccia
• Fried Zucchini Sticks

FOCACCIA

1 Tablespoon yeast
1 1/4 Cups warm water
1 Teaspoons sugar
1 Teaspoon salt
1 1/2 Cups Whole wheat flour
2 to 2 1/2 Cups all purpose flour
1/4 Cup olive oil

Proof the yeast by combining it with warm water and sugar. Let sit for 5 minutes until foamy. Add olive oil, whole wheat flour and salt. Stir until well mixed. Add flour 1 cup at a time until you can no longer stir it.

Turn it out on a lightly floured work surface and add the remaining flour. Knead the dough for 6-8 minutes until smooth and elastic.

Place in a well oiled bowl, cover and let rise until double. About 1 hour.

While it is rising prepare your toppings.

Toppings from my garden.

Once the dough has risen. Punch it down and let it rest a few minutes while you prepare your pans. Coat the baking sheet with olive oil and a sprinkling of cornmeal. (I like to use pizza stones to cook my Focaccia on.)

Heat oven to 425.

Typically Focaccia's are more oval or rectangle in shape, but I like mine circular so that I can serve it in wedges. Call me crazy.

Take the dough on a floured surface and start patting it into a round shape. Do not roll your dough, pat it with your hands. When you have partially shaped it, transfer to your baking sheet and continue shaping your dough to fill the pan. Now using your fingertips, form dimples in the dough. Let it rest for about 10-15 minutes.

Now it is time to top your Focaccia.

By the way, I tripled the recipe for the day since I used it for all three meals.

This Focaccia is topped with Pesto sauce,

sliced tomatoes, olives, and sliced onions.

Place in the oven and cook for 25 minutes.

Topping for this include, olive oil spread over the entire dough,

Feta cheese, bell peppers, tomatoes, onion and minced garlic.

While my favorite was the Pesto Focaccia,

my boys enjoyed this one with Feta Cheese.

Fruit Toppings

Sprinkle olive oil over the dough.

Cover the entire surface with fruit.

Sprinkle with sugar.

Drizzle with icing and serve warm.

We had a blast creating our Focaccias. It was a fun activity to draw the family closer together while teaching them how to cook. The possibilities of this bread are endless and the kids are already talking about what topping they want next time.

Look to the Heavens

Yesterday was a stressful day and I must admit I was quite grumpy by the time I finished teaching piano lessons. After dinner everyone wanted to go somewhere, anywhere. I was tired but understood their need to get out of the house, so I reluctantly got ready. As I walked out of the front door, I was immediately met by this remarkable sight................

"Look unto the heavens, and see;

and behold the clouds which are higher than thou."

Job 35:5

I was taken back by the beauty that was before my eyes. Honesty, what do I have to complain about. My life is rich in so many ways. I was grateful for this precious moment that taught me once again to put my trust in the Lord. The old adage is ever true:

“Do your duty, that is best;

leave unto the Lord the rest.”

Kendrick deserves the credit for these magnificent pictures.

Thanks Son!

Menu 3

Boy, making all of this food from scratch is time consuming, yet very fulfilling. Today was such a busy day. I got up very early and was able to get breakfast, lunch and dinner into the crockpot by 8:30. That really felt rewarding!

Breakfast

• Pumpkin Muffins
• Scrambled Eggs (I get fresh eggs weekly from a piano student who has chickens)
• Canned Fruit

Lunch

• Pesto Pasta Salad
• Juice
• Zucchini Bread

You can find the recipe on the right under Pesto

Dinner

• Vegetable Enchilada Casserole
• Tomatoes (from the garden)
• Shredded Lettuce (from the garden)
• Apple Juice

Vegetable Enchilada Casserole

• 2 Cans diced tomatoes
• 1 3/4 cup prepared salsa
• 1/4 Cup ketchup
• 4 Cups cooked black beans
• 2 Cans corn, drained
• 1 Can green chili
• 2 Teaspoons ground cumin
• 1/2 Teaspoon garlic powder
• 1 Can olives
• 2 Cups grated cheddar cheese
• 18 corn tortillas

(I keep cheese and corn tortillas in the freezer as part of my 3 month supply)

Combine the first 9 ingredients in a bowl. Mix thoroughly.

Pour about 1/3 of the mixture into the bottom of a crock pot on low heat. Spread evenly and top with 6 tortillas cut into wedges. Sprinkle with cheese. Repeat with two more layers. Cook about 5 hours.

Serve warm.

Menu 2

So far so good, everyone is loving the food, except of course my picky child. I am hoping that by only having food storage in the house, he will eventually accept it.


Today's menu consists of:

Breakfast

• Wheat Berries
• Canned Fruit

Lunch

• Quesadillas
• Carrot Sticks (from the garden)
• Canned Fruit

Dinner

• Vegetarian Burgers
• Rice
• Beets (From the garden)
• Juice

VEGETARIAN BURGERS

• 1/2 Cup bulgur or cracked wheat
• 2 Tablespoons plain yogurt
• 1 Cup boiling water
• 1 Teaspoon salt
• 1 Small onion, minced
• 1 Garlic clove, minced
• 1/2 Teaspoon pepper
• 2 Tablespoon fresh basil, chopped
• 1 Egg
• 1/2 Cup bread crumbs
• 3 Cups cooked garbanzo beans
• Olive oil
  

Place wheat in a 1 quart bowl and cover with the boiling water. Let rest for 30 minutes. Drain.

Place wheat with all the remaining ingredients

except the bread crumbs and oil food processor.

Puree to a smooth paste.

Shape 1/2 cup of mixture into a patty

and coat with bread crumbs.

Repeat with remaining mixture.

Chill for 1 hour.

To cook, heat oil in a skillet over medium heat,

add burgers and saute for 7 minutes.

Turn burgers over and cook on the other side

for about 3 minutes or until lightly browned.

Food Storage Month

The economy troubles have hit the Petty household and so in looking for ways to cut back we thought it would be a great time to see if we could live solely off of our long and short term food storage for the month of July. In doing so, I thought that I would share a few of the recipes, menus and ideas that I have along the way. This should be a really exciting month. Wish me luck!

While preparing in advance for such an event, I already have a 2 week menu planned which I will rotate.

Today's menu:

Breakfast

• Blender Wheat Pancakes
• Apple Blueberry Syrup

Lunch

• Bacon Egg Salad Sandwich
• Carrots and Cucumbers (from the garden)
• Canned Fruit

Dinner

• Chili Beans
• Flour Tortillas
• Lettuce and Tomatoes (from the garden)

Blender Wheat Pancakes

• 2 Cups whole wheat kernels (uncooked)
• 2 cups water
• 6 Tablespoons powdered milk
• 4 Eggs
• 4 Tablespoons oil
• 4 Tablespoons honey
• 1 Teaspoon salt
• 4 Teaspoons baking powder

Combine the water, powdered milk and wheat kernels in blender. Blend on highest speed for 4 to 5 minutes until the batter is smooth. Add eggs, oil, and honey and blend well. Add baking powder and salt. Blend on low until mixed well.

Pour out batter directly from the blender onto a hot griddle. Cook, flipping pancakes when bubbles pop and create holes. Serves a family of 8

Apple Blueberry Syrup

• 4 Cups of water
• 3 Cups of dehydrated apples
• 1 Cup frozen blueberries
• 1/2 cup sugar
• 3 Tablespoons corn starch
• 1 Teaspoon cinnamon

Pour water into a saucepan and cook on medium high heat. When water begins to boil, pour in dehydrated apples. Simmer on low for 5 minutes to rehydrate the apples. Add blueberries. Stir together sugar, corn starch and cinnamon. Pour over apple blueberry mixture and stir constantly on low heat until it thickens.

Pour over your pancakes and enjoy.