Fathers and Sons Campout?

This year Mar-Kay and the boys decided to wait until Mar-Kell returned home from his mission to have their Father and Sons camp out. Cameron and Tyrone both have sons just under 1 and so in order to involve them they decided a campout in our backyard would be great. Under normal circumstances it would have been, but this is monsoon season. Just as the girls were leaving for a fun activity at Aimee's, a huge storm blew in. But that's okay, the boys are all Eagle Scouts and they were prepared. They took the camp indoors. They blew up their air mattresses, chose a movie, brought out the popcorn and toughed it out in the living room. Actually it worked out for the best. The babies are not used to spending the evening outside of their cribs so they had a rough night. Thank goodness it was inside our home and not outside where I am sure it would have been much worse.


Just before the campout officially began the family had a bar-b-que.

Always ready with a pose.

Brigitta loves to play with her nieces and nephews.

Just dancing on the grass.

Camera shy.

This looks pretty steep.

I made it!



I can't believe my mom put me

in a PINK car.

Life is great.



Kendrick enjoyed taking all of the pictures, but when I went to download them today,
I realized that no one took a group shot of all of the boys.

I was a little sad.

They have not been all together for a few years because of missions. No worries though, I am sure more opportunities will arise. I will just have to be more diligent in taking pictures to preserve the special moments in time.

I Got Mail

We are so inundated with modern technology that mail is almost a thing of the past. I receive countless texts, e-mails, and even a few comments on my blog, but rarely do I receive mail. (Especially now that my missionary son is home.) Imagine my surprise today when the mailman greeted me at the door with not only a letter but a package. I was so excited! There is nothing like receiving something tangible that you can touch, admire and keep indefinitely.

Thank you Natasha for making my day!

I absolutely love the photo album you made for Brigitta and I, however I am sad because it was completely commandeered by her. She has not put it down since it arrived. I tried to tell her that it was for both of us as you explained in the note, but she was prepared with a come back. She opened the book, turned to the front page and simply stated, "Mom, it has MY name in it, not yours."

I could not argue, she was right.

Menu 11

Breakfast

• Oven Pancake
• Apple Topping

Lunch

• Garden Fresh Salad
• Whole Wheat Rolls
• Fruit Grapes from our garden :)

Dinner

• Navajo Tacos

OVEN PANCAKE

• 6 eggs
• 1 cup flour
• 2 teaspoons baking powder
• 2 Tablespoons powdered milk
• 3/4 cup milk
• 2 Tablespoons butter,melted

Crack eggs into the blender. Blend until foamy. Combine dry ingredients. Add to eggs and blend until smooth.

Swirl butter in 10 inch oven proof skillet or pie pan. Make sure you have covered the sides well with the butter. Pour egg mixture in pan.

Bake at 450 degrees for 15-20 minutes until puffed and golden.

I took some of the yogurt I made the other day, added a little honey and vanilla and put a dollop on each serving. The kids loved it with the apple topping

Navajo Tacos are chili beans and your choice of toppings spread over fry bread. We enjoy lettuce, homemade salsa, olives, cheese and sour cream on ours. Whenever I cook chili, I make an extra large batch and freeze the left overs for a quick meal later in the month.

INDIAN FRY BREAD

• 4 Cups flour
• 3 Tablespoons baking powder
• 1/2 Teaspoon salt
• 1/4 Cup oil
• 1/2 Cup powdered milk
• 2 Cups water

Mix dry ingredients in a large bowl. Make a well in flour mixtures and pour in the water and oil. Knead thoroughly to made a stiff dough. Add more flour, if necessary. It should not be sticky. Pinch off fist-sized lumps and pat or roll it into a flat round with a small hole in the center.

Fry in frying pan with at least 1 inch of oil. Bread will puff and turn golden. Flip over to fry on both sides. Remove to drain on paper towel. Makes 12

Menu 10

Breakfast

• Yogurt Shake
• Lemon Muffins
  

Lunch

• Chicken Salad Sandwich
• Fruit
  

Dinner

• Fettichini Alfredo
• Shredded Fried Zucchini
• Sliced Tomatoes
• French Bread

About a year ago I found a recipe for a Magic Mix. It is so versatile and can be used in numerous ways to make anything from Alfredo Sauce to Pudding. Here is the recipe for the Magic Mix followed by the recipe for Alfredo Sauce. I will continue to post other recipes using the Magic Mix throughout the year.

MAGIC MIX

• 2-1/2 Cups powdered milk
• 1 Cup all-purpose flour
• 1 Cup butter
  

In a large bowl, combine dry milk, flour and butter in a food processor until the texture looks like fine crumbs. Store in airtight container in refrigerator. Use within 2 months. Makes 1 quart. MAGIC MIX can be used in many recipes to make food preparation easy and economical. (I love those words!)

ALFREDO SAUCE

• 2/3 Cup Magic Mix
• 1 Cup cold water
• 1/3 Cup Parmesan cheese

In saucepan combine the Magic Mix and water. Stir constantly over medium heat until sauce is thickened and simmering. Stir in Parmesan and continue to cook for a few more minutes. For a richer sauce you may substitute milk for water. Add salt and pepper to taste.

Makes 1 cup

Bountiful Baskets

Today Kendrick and I woke up early (yes, even on a Saturday) to pick up an order I had placed earlier this week from the Bountiful Baskets Food Co-op. I was introduced to them through my daughter Brianna. Her mother-in-law Sharron, generously places an order for her twice a month and all she has to do is pick it up. Brianna has been talking about it so much that I thought I would give it a try. Here is what I received for my $15.00 this morning.

I was impressed at the quality of the food.

Those who choose to participate save a substantial amount of money on fresh produce. It is a volunteer program and that is why Kendrick and I were up at the crack of dawn. We arrived an hour early and helped unload the produce boxes into baskets for each individual patron. The Co-op rewards those who volunteer with 1 extra food item, but to tell you the truth the 1 extra item was not worth the amount of work we did. However, we will still continue to volunteer because Kendrick needs service hours for his next rank in Scouting. Even though it was hot, humid and miserable, I have to say that we came away with a good feeling. It is always rewarding when you give your best and work hard.

Bountiful Baskets services Utah and Arizona.

Menu 9

Breakfast

• Buttermilk Oatmeal Corn Waffles
• Blueberries

This is my absolute favorite recipe for waffles.

They are light, with a amazing hearty taste.

BUTTERMILK OATMEAL CORN WAFFLES

• 2 Cups flour
• 1 Cup yellow cornmeal
• 2 Cup rolled oats
• 4 Tablespoons baking powder
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• 6 Eggs
• 4 Cups buttermilk
• 1 cup melted butter or oil

Sift the flour, salt, baking soda and powder into a large bowl. Stir in cornmeal and oats. In a separate bowl mix together all of the liquid ingredients. Make a well in the dry ingredients and add the liquid. Stir just until dry ingredients are moistened.

Pour into a preheated waffle iron until 2/3 full. Bake until golden. Serve immediately.

Lunch

• Chicken Salad Sandwiches
• Fruit

Dinner *

• Zucchini Pancakes
• Mashed Potatoes
• Grilled Corn on the Cob
• Sliced Tomatoes

*It is a joy to be able to pick fresh produce from our home garden to add variety to our food storage.

This afternoon Tyrone and his family came over to hang out for awhile. I was teaching piano at the time and so they graciously volunteered for dinner duty. It was wonderful to get a break from all of the cooking I have been doing lately. Aimee had decorated the cutest train cake which she brought over to share with us. It was definitely everyone's favorite. We spent the remainder of the evening playing games.

Thanks Tyrone, Aimee and Ty-Kell

for the surprise visit.

It made my day!

Menu 8

My day was almost as long as this post it. I usually only feature one recipe in each menu but today I decided to feature two. I have to admit that it was very time consuming making everything from scratch. I felt like I was in the kitchen for the better half of the day. The plus is that my family is eating healthy.I was devastated when I pulled the last of the bagels out of the oven and called the family over. You spend hours baking away and your hard work is gone in a matter of minutes. I had to scramble to save one for Mar-Kay.

Today's Menu

Breakfast

• Creamy Cracked Wheat
• Strawberries
  

Lunch

• New York Style Bagels
• Yogurt with Blueberries/ Strawberries

Dinner

• Black Bean Cakes
• Vegetable (Zucchini from the garden)
• Rolls
• Salad
  
  

HOMEMADE YOGURT

• 7 1/2 Cups warm water
• 3 1/2 Cups powdered milk
• 1/2 Cup store bought plain yogurt with active cultures

In a large saucepan combine the water and milk. Stir well with a whisk. Let it sit a few minutes and then stir again. Heat the milk on the stove over medium heat until it reaches 180 degrees. Remove from the stove and allow to cool to 110 - 115 degrees. (I was taught by a good friend to fill a large bowl with ice and set the pan in it to help it cool down faster. If it is any hotter than 110-115 degrees it will kill of the live cultures in the yogurt. Once it has reached the proper temperature, take out 1/2 cup of warm milk and stir into the yogurt. Return all to the saucepan and stir well. Let it sit for another minute and stir again.


Pour carefully into a clean thermos and set it on the counter away from drafts to incubate. It will take 6 to 8 hours to set up. Try not to disturb it to ensure good results.




After it has thickened. Pour it out into a container and refrigerate. It is now ready. You can cook with it or just enjoy eating. It will stay fresh for about 2 weeks.

We will often sweeten it with honey

and add a variety of fruits with it.

*Make sure you read the label of the yogurt you are purchasing from the store to see if it contains acidolphilus cultures. This is necessary to make your own yogurt.

*You can use your own homemade yogurt to continue making homemade yogurt, however it will lose it's strength after using if about 3 or 4 times.

NEW YORK STYLE BAGELS

• 1 Large potato, peeled and quartered
• 2 Cups water

Boil the potato in the 2 cups of water for fifteen minutes. Discard the potato from the water (serve it to your family to keep them at bay until the bagels are done) and allow the water to cool to 110 degrees.

• 1/3 Cup potato water
• 1 Tablespoon yeast

Take 1/3 cup of potato water and put it in a small bowl. Sprinkle the yeast over the water, stir and then set aside for 5 minutes until foamy.

In the meantime sift together:

• 4 Cups flour
• 1/2 Tablespoon sugar
• 1/2 Tablespoon salt

Add the yeast mixture to the flour mixture. Stir.

Pour into the mixture

• 2/3 Cup potato water
• 2 Eggs
• 1/2 Cup oil
  
  
  

Stir well to form a dough ball.

Turn out onto a floured surface and knead for 8 to 10 minutes

until the ball is firm and elastic.

Place into a greased bowl.

Cover and place in a warm area.

Let rise until double, about 60 minutes.

Punch down and let rest for a few minutes.

Divide the dough into 12 equal pieces.

The easiest way to form the bagel is to roll the dough into a ball.

Nest, poke a hole in the center of the ball

and then stretch the ball into the doughnut shape.

Place on a lightly floured surface

Cover and let rise for 20 minutes.

In the meantime put 8 cups water in a large saucepan with

1 Tablespoon sugar. Heat to boiling.

Drop the bagels into the boiling water and cook

for about 1-1/2 minutes on each side.

Place on a prepared cookie sheet that has been

lightly greased and dusted with cornmeal.


Brush with an egg white and bake in a

450 degree oven for 15 minutes or until golden brown.

Homemade bagels are amazing.

Make sure you make an extra big batch,

they go quickly!

Someday I will have to share my

Sourdough Bagel Recipe with you.

*I have been asked by some people about the other recipes I use in my menus. It would not be feasible to add all of the recipes in each blog entry, they would go on forever. However, I am willing to share my other recipes upon request.