Did you know you can bake homemade bread in the crock pot? 

Use your favorite recipe or a boxed bread mix. 
Spray crock with Pam. 
Pour bread batter in. No need to let it rise.
Turn to high, cover and cook 3 hours. 

 I made gluten free bread and put flavored butter on it.


This one is Ryan's favorite! 

You don't need a store bought package for microwave popcorn! Place 1/4 C popcorn kernels in a brown paper lunch bag. Fold down the top of the bag and crimp to seal. Microwave on high until popped, between 1 - 3 minutes, depending on your microwave. Do this until you have 6 C of popped popcorn.

Season with 1/4 t salt and transfer to a bowl. Add 3 T melted unsalted butter, 2 T brown sugar and 1/4 t pumpkin pie spice. Stir to mix and serve.


You don't need a store bought package for microwave popcorn! Place 1/4 C popcorn kernels in a brown paper lunch bag. Fold down the top of the bag and crimp to seal. Microwave on high until popped, between 1 - 3 minutes, depending on your microwave. Do this until you have 6 C of popped popcorn. Season with 1/4 t salt and transfer to a bowl. Add 2 T melted unsalted butter, 1 T plus 1 1/2 t jarred pesto. Stir to mix and serve.


In a saucepan, mix 2 C sugar, 2 C water, 2 C vinegar, 1 t cloves, 1 t allspice, 1 T cinnamon. Cook on medium high heat for 15 minutes.  

Pack cucumbers in sterilized jars within half inch from top. Pour boiling syrup over cucumbers to within 1/4" from top of jar. Process for 15 minutes in a boiling water bath.


GREAT way to have a family night or a one on one date with your kids. 

Make "Glow Water" by taking the end off a highlighter. Take out the sponge and cut off the plastic. Squeeze the liquid into a bowl, you can also ring it out several time in water. Add 2 C water. 

Soak sidewalk or other chalk in the glow water for 24 hours. Take them out and let dry on a towel for 24 hours.

When it gets dark, go outside and color on the sidewalk or porch with the chalk while holding a flashlight for them. Then whip out a black light flashlight (bought ours on ebay for $1.19 each with free shipping) for each child.

Great idea for Halloween: Outline "bodies" leading up to your door.


My 3 year old named this one. If you've seen Puss in Boots, then you know what he's talking about.

1 bag frozen edamame
2 T olive oil
2-4 T Parmesan cheese
salt and pepper, to taste

Mix together and spread onto a baking pan or pizza stone. Cook in a preheated oven of 400° for 15 minutes.


Preheat oven to 350°. Lightly grease an 8x8 baking pan.
In a saucepan over medium low heat, stirring constantly, melt until smooth: 
1/2 C butter
1 C semisweet chocolate chips
Remove from heat and add:
1 t instant espresso
Cool 10 minutes.
In a bowl, whisk together:
1/2 C brown sugar
1/2 C sugar
3 large eggs
1 t vanilla
Whisk in chocolate.
Slowly add in:
3/4 C flour (gluten free: quinoa flour or other)
1/2 t salt
Fold in:
1 C cooked quinoa
Pour into pan and bake 35 minutes or until a toothpick inserted in the middle comes out clean.


Preheat oven 375°. Heat a couple of tablespoons olive oil in a Dutch oven or heavy stock pot over medium heat. Crumble up some cooked bacon and a half of a chopped onion, add it to the pot. Place a bunch of washed and trimmed kale leaves in the pot. Cook, covered, stirring occasionally until leaves are wilted and onions cooked through. Set aside.

Pound out 4 skinless, boneless chicken thighs (I had to de-bone & de-skin mine) to approx. 1/2 inch thickness OR 4 skinless, boneless chicken breasts pounded out. Add your choice of cheese to the kale mixture, approx. 1/2 C. I chose Feta. Place several tablespoons of kale mixture onto each chicken piece then roll up tightly. Either tie tightly with kitchen string or hold with a toothpick. 

Place in lightly greased baking pan. Sprinkle with salt and pepper. Cook at 375° for 35 minutes then increase heat to 500° or under broiler for 5-10 minutes to brown.


Make "Glow Water" by taking the end off a highlighter. Take out the sponge and cut off the plastic. Squeeze the liquid into a bowl, you can also ring it out several time in water. Add 2 C water. Mix 4 oz clear Elmer's glue with 1 C warm glow water and a couple of drops of neon green food coloring. In a separate bowl. mix 2 t Borax and 1/3 C warm water. Add 1 T Borax solution at a time to the glue mixture until you get the desired consistency. If you're wanting to keep the slime after playing with it. Keep it in a jar or Ziploc or Tupperware container with some more glow water to keep it most. Voila!

TIP: Have a bath in the dark. When you're done with the slime, use it one last time in the bath tub. Just use a black light to make it glow in the dark.



Well if you didn't already think I was a hippy for cloth diapering, baby wearing, public breastfeeding, farmer's market buying, etc., then you might now.

Thanks to my parents, I'm an adventurous eater. There are things however that I just don't want to chance. When I saw that episode of Andrew Zimmerman's Bizarre Foods & him drinking some tea that had this film growing over it, I was totally grossed out and said that I'd never drink it.

When we were in Hawaii a few weeks ago, we went to an art walk. There's some deliciousness there, I'm telling you! From coffee to crepes to pies... When we were getting in the car to go back to the house, my husband handed me some drink and told me to try it. Of course I trusted him and tried it. What was it? Yes, Kombucha tea. That drink I said I'd never try. I've been missing out all these years just because of the way it's made and looks while it's "cooking." Well no more. I'm making my own and will continue to because I love it that much. 

I just made a gallon with sugar. Now I'm making two more batches, one with date syrup from the Date Lady and one with local honey. I can't wait!

First, you either need to make your own or buy a Kombucha Culture or SCOBY (Symbiotic Colony of Bacteria and Yeast). I did not make my own, I bought it from seller Carmara on Ebay and have been extremely pleased with the product and result.

To brew 1/2 gallon:
  • 1/2 gallon or larger glass container - sterilized (wash with hot water and soap, rinse well then spray some apple cider vinegar in the jar and wipe out)
  • 3 qt or larger glass jar (NOT aluminum)
  • wooden spoon
  • glass measuring cup
  • 1/2 gallon of purified, spring or distilled water (NOT tap water)
  • 2/3 C sugar, honey, or brown sugar
  • 4 tea bags or a mixture of black, white or green tea. (NOT herbal teas)
  • coffee filter, thin kitchen towel, cheesecloth or paper towel to cover top of glass jar
  • rubber band
The standard ratio for brewing Kombucha tea is 1/4 - 1/3 C sugar, 1 qt water & 2 bags of tea. You can adjust this ratio to be more or less depending on the size of the batch you brew. 

NEVER us ceramic, lead crystal or metal containers to ferment or store your kombucha cultures. The metals could leach into the tea. DO NOT refrigerate kombucha cultures!

Boil 1/2 gallon (8 C) water. Remove from heat & add tea bags. Steep for 10-15 minutes. Discard tea bags. Add sugar of your choice. Stir with wooden spoon until dissolved. Pour tea into glass container. Add enough cold water to fill container to approx 3/4 full. Allow it to cool to room temperature. Make sure you keep the jar covered while cooling to prevent any type of contamination. Once it's at room temp, add the scoby and starter liquid to the tea. Try to get it to float, but if it doesn't, that's ok. Cover container with your choice of thin material and secure with a rubber band. Set in a warm semi dark to dark place away from direct sunlight. The fermentation process requires air flow so don't use a cupboard or closed in areas. The warmer it is kept the faster the culture will grow. DO NOT DISTURB for 7 days. This is very important because you don't want to disrupt the fermentation process. After 7 days or when you are ready to taste your kombucha tea, gently insert a straw on the edge beneath the Scoby and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your flavor preference. Your own Kombucha tea recipe may vary. When you find the desired taste remember to pour off 1 C of the tea and save to use as a starter tea for the next batch. The remaining kombucha tea can be flavored or refrigerated depending on your preference. There are several videos on YouTube that teach you how to flavor kombucha. With every batch of kombucha tea you brew a new scoby will form. you can just leave the scobys together or separate them and give one to friend. the older your scoby gets the darker and thicker it will become. Your scoby will last for years if properly taken care of. 

My first Scoby!

Remember: You need to add the starter tea (the liquid that the Scoby was shipped in OR about 1 C of the kombucha tea), the scoby and leave "breather room" in your container so don't fill it to the top with the sugar tea mixture.

There are tons of different ways to flavor your kombucha tea. I Googled/Pinterest how to flavor kombucha and was given all kinds of ideas. If you decide to flavor your kombucha, you'll be pleasantly surprised that in the airtight glass container you bottle it in, it will continue to ferment and become naturally carbonated within 2-14 days. It does contain less than .5% alcohol generally so be forewarned. This site that I found is a wealth of information on flavoring your Kombucha

This time, I had 5 qts of Kombucha tea that I wasn't using for other batches. I've flavored two of them with fresh lemon juice, one with fresh lemon and ginger, one almond & one almond root beer. My favorites are lemon, plain & almond.


Wash beets. Leave 3 inches of tops on the roots. Boil in water for 15 minutes then immediately dunk in cold water. The skins should slip off easily. Remove skins, top and roots.

In a saucepan, mix 2 C sugar, 2 C water, 2 C vinegar, 1 t cloves, 1 t allspice, 1 T cinnamon. Cook on medium high heat for 15 minutes.  

Pack beets in sterilized jars within half inch from top. You can slice or chop them if you wish. Pour boiling syrup over beets to within 1/4" from top of jar. Process for 15 minutes in a boiling water bath


This can be drunk or served over ice cream with salted nuts.

1 family size tea bag
1 C sugar
1 C heavy cream

Bring 2 C water to a boil in a 3 qt heavy saucepan; add tea bag. Remove from heat and cover. steep 10 minutes. Discard tea bag. Add sugar, stirring until dissolved. Bring tea mixture to a boil over medium high heat and cook, stirring occasionally for 10 more minutes or until it turns amber brown and reduces to a honey like consistency (if you're going to drink it, skip this step). Gradually add cream and cook, stirring constantly, 1-2 minutes or until smooth. Cool completely (30 minutes). Cover and chill 24 hours. 


1 T olive oil
2 large red onions, sliced very thinly (I used a mandoline)
1 T thyme
salt and pepper
1/2 C dry red wine
1 3/4 C chicken broth (gf)
2 1/4 C water
2 t soy sauce (gf soy sauce OR worchestershire sauce)
4 slices whole wheat baguette, 1/2" thick each OR slices of gf bread like Udi's
1 t cornstarch
1/4 C or more Gruyere or Parmesan cheese, shredded
4 slices Swiss cheese

In a Dutch oven or heavy saucepot, heat oil over medium high heat. Stir in onions, thyme and salt. Cover partially and cook 15-17 minutes, stirring occasionally. Add wine and simmer 3-4 minutes. Add broth, water and soy sauce. Heat to boiling on high then reduce heat to maintain a gentle simmer and simmer for 20 minutes. Arrange oven rack 6" from broiler heat source. Preheat broiler. Toast bread until golden brown. Set aside. In a small bowl, stir cornstarch and 1 T soup liquid from pot until it dissolves. Stir back into soup. Simmer 2 minutes. Stir in pepper. Divide soup among soup crocks or oven proof pottery bowls. Sprinkle Gruyere or Parmesan cheese, then a slice of toast then a slice of Swiss cheese on top of each. Broil 1-2 minutes. Serve hot. 


When I decided to switch to gluten free way of eating because of health reasons, I had never had quinoa and wasn't sure I'd like it. My sister in law made it when we were over there for lunch a couple of weeks ago and I loved it. 

This is an alternative to that cheesy broccoli & rice casserole that you eat at Thanksgiving...but way better!

2 C cooked quinoa (3/4 C uncooked)
3 eggs
1/4 C milk
1 C shredded zucchini
1 C shredded cheese
1/3 C chopped herbs (or dried),  your choice
1/4 C diced onion
1/2 t salt
1/4 t pepper
1/3 C Parmesan cheese

Preheat oven to 375°. 
Mix together all ingredients except Parmesan cheese.
Evenly spread into a lightly greased baking dish.
Sprinkle on Parmesan cheese.
Bake for 20 minutes. 

WHAT'S FOR DESSERT? CARROT CAKE - can be gluten free

2 1/4 C flour or gluten free flour
2 t baking powder or gluten free baking powder
1 1/2 t ground cinnamon
1/4 t salt
2 C grated carrot
1 C sugar
1/2 C packed brown sugar
6 T softened butter
3 large eggs
1 t vanilla (gf)
1/2 C low fat buttermilk

7 oz softened cream cheese
2 T softened butter
1/2 t vanilla (gf)
1/8 t salt
3 C powdered sugar
1/4 C toasted chopped pecans

Preheat oven to 350°. Combine flour, baking powder, cinnamon & salt in a bowl. Add carrots and toss. In another bowl add sugars and butter, mix on medium adding eggs one at a time, beating well after each addition. Stir in vanilla. Add flour mixture and buttermilk alternately to sugar mixture. Spread batter into a 13x9 lightly greased metal baking pan. Bake for 28 minutes or until a wooden toothpick comes out clean. Cool completely on a wire rack. For frosting, mix cream cheese, butter, vanilla, salt and powdered sugar on medium speed. Spread frosting evenly over top of cake. Sprinkle pecans evenly on top.

TIP: Cut into squares. Place on parchment paper and freeze. Then put into ziploc bags. Ryan & I actually liked the gluten free version of this better frozen.


Bake corn tortillas on oven rack or cookie sheet until golden & toasted on 375°. Leave the oven on. Spread black or pinto refried beans on tortillas then sprinkle cheese and add shredded chicken or cooked ground beef, if desired. Cook until cheese is melted. Remove and turn off oven. Serve with shredded lettuce, olives, chopped tomatoes, jalapenos, sour cream, green chili, etc.


3 T water
1 1/2 t apple cider vinegar
1 T olive oil
4 ears shucked corn
1 t unsalted butter
2 cloves minced garlic
2 T chopped fresh parsley
1/8 t salt
freshly ground pepper

Combine water and vinegar in a bowl, set aside.
Heat oil in a skillet on medium high. Add corn and cook, turning occasionally until browned in spots about 5 minutes. Add butter and garlic. Stir constantly until fragrant but garlic is not browned. Carefully pour in water and vinegar. Cover, reduce heat to medium and cook, occasionally shaking pan gently for about 3 minutes. Remove from heat. Sprinkle parsley, salt and pepper.

Serve with:
Smokey BBQ Butter

Mash 1/2 C softened butter with a fork. Add 1 t bbq sauce (gf) and 1/4 t smoked paprika. 
For leftover butter, freeze in ice cube trays then when firm, transfer to a Ziploc bag. When ready to use, take what you need and thaw in refrigerator for at least six hours. 


As moms, we're always trying to find the best things for our kids. With teething, it's no exception. My mother found that cleaned chicken bones were the best for me when I was teething. I found that Humphrey's Teething Strips and Discovery Toys Super Yummy Teether for Canaan worked the best. With every kid, it is different. Trial & error but hopefully success. 

With Judah, so far, the best things that seems to help is an amber teething necklace and the rubber scraper off a spatula. Hey, whatever makes her happy at this point, makes me happy.

About amber teething necklaces:
Baltic Amber is the world's finest amber. Baltic amber is fossilized pine tree resin found only in Northern Europe. It is not a stone. The active ingredient in Baltic amber is succinic acid. Recent scientific research has also proved that succinic acid has a very positive influence on the human organism, it strengthens the body and improves immunity. Amber is known to reduce inflammation of the throat, ear and stomach and to fight infections and respiratory disease. Amber is also known to absorb negative energy and transmute it into positive energy. When a baby is wearing amber teething necklace, it warms the body's natural temperature, releases healing oils from the amber which are absorbed via the skin into the bloodstream. Baltic amber necklaces are made for wearing, not chewing. Parent supervision is recommended at all times when baby is wearing necklace. It should be removed when child is sleeping or unattended. Amber is not a stone and therefore warm to the touch as well as very comfortable and light to wear. The necklace can be worn from 8 weeks up. Children wearing amber is a very old traditional custom in Europe and the Far East.

I bought mine on Etsy:


Cook 1 lb lean ground beef in 1 T oil with 1 small chopped onion & 1 chopped bell pepper. Stir in 15 oz can drained Ranch style beans, 10 oz can drained Rotel, 1 t chili powder, 1/2 t salt, 1/2 t cumin, 1/4 t pepper & 1/4 t garlic powder. (I also added chopped black olives.) In the crock pot, starting with the tortillas, layer with 8 corn tortillas, 2 C shredded colby jack cheese and the meat sauce until all ingredients have been used. Pour 15 oz can red enchilada sauce over. Cook on low heat for 2 1/2 hours.


6 potatoes, washed, peeled, chopped & boiled
6 hard boiled eggs, peeled & chopped
1/4 C dill or sweet relish
2 T capers
2 cloves minced garlic
3 T mustard
3/4 C mayonnaise
salt & pepper to taste
paprika, sprinkled on top

Mix all ingredients together. Serve warm or cold. 


Preheat oven 375°. Place about 10 oz fresh spinach leaves in glass bowl and microwave on high for 3 minutes stirring every minute. Stir in 1/2 C sour cream, 1 C shredded cheese of your choice (mozzarella, monterrey jack, feta, cheddar, etc.), and 4 cloves minced garlic. 

Pound out 8 skinless, boneless chicken thighs (I had to de-bone & de-skin mine) to approx. 1/2 inch thickness. Place several tablespoons of spinach mixture onto each chicken piece then roll up tightly. Either tie tightly with kitchen string or hold with a toothpick. 

Place in lightly greased baking pan. Sprinkle with salt and pepper. Cook at 375° for 35 minutes then increase heat to 500° or under broiler for 5-10 minutes to brown.


I've gone gluten free to help my nursing daughter and I with rosacea and some other symptoms so I'm trying to come up with recipes I love and this is one of them. There were no leftovers, if that tells you anything.

You can make this in a stock pot on the stove or in a crock pot.

Make a roux with 3T butter, 2T cornstarch or flour, 1/2 C chicken broth and 2 C milk. Add 1 can Rotel, 1/2 C chopped onions, 1 can enchilada red sauce & 2 chicken breasts. On stove top, bring to boil then reduce to medium heat stirring occasionally until chicken is cooked through (20-30 minutes). Or in crock pot on low for 7-8 hours or high for 3-4 hours. Remove chicken, shred and place back in soup. 

Serve with tortilla chips, shredded cheese, sour cream, avocado slices, etc. 


2 C sugar
1 1/4 C fresh pumpkin puree or canned pumpkin
(I made my own Pumpkin Puree and froze it last year.)
2/3 C oil
1/2 C water
3 eggs
2 1/4 C flour
2 t cinnamon
2 t nutmeg
3/4 t baking powder
1 t salt
1 C chocolate chips

Preheat oven to 375°.
Mix all ingredients together then fold in chocolate chips.
Pour into 2 lightly greased loaf pans 3/4 full.
Bake for 1 hour or until a toothpick inserted in the middle comes out clean.



2 1/2 lb zucchini, sliced 1/4" thick (2 medium or 1 large)
non stick spray or olive oil
1 lb lean ground beef
1 small chopped onion
2 chopped tomatoes
6 oz can tomato paste
1 clove minced garlic
1/2 t oregano
1/2 t basil
1/4 t thyme
1/4 C water
1/8 t pepper
1 egg
1 C ricotta
1 C mozzarella
1 t flour

In a skillet over medium high heat cook beef and onions until no longer pink. Add tomatoes, paste, garlic, oregano, basil, thyme, water & pepper. Cook 10 minutes more. Remove from heat and set aside.

Grill or pan fry zucchini on both sides until cooked through. 

Add flour, egg & ricotta to meat sauce.

Layer in lightly greased baking pan the zucchini & meat sauce. 

Sprinkle mozzarella on top and cook for 35-40 minutes in a preheated oven of 375°.


I seriously hate Pinterest, because I love it way too much and spend more time looking and creating than I should. I'm having to have tons of self control. But one of the things I couldn't pass up was a tulle wreath. So simple and in my eyes, so fun. 

This was the photo I saw on Pinterest that got me motivated to make one for my own front door this fall.

Now you could make one for any occasion: Valentines, Christmas, Halloween, Spring, Summer, 4th of July, etc. or in any colors. I chose to do one for fall since it's Labor Day weekend and right around the corner. 

I went to Hobby Lobby yesterday and bought a 14" styrofoam ring and 7.5 yards (if single tied) OR 15 yards (if double tied & thick - This is what I did.) of tulle in the colors I wanted as well as one spool of bronze colored ribbon. 

Cut the tulle (does NOT have to be completely even and perfect) into approx 6" wide x 15" long pieces. Put the ring between your legs to keep it steady and tie (however desired) each piece to the ring. Move the ring when needed and slide the tied pieces tightly together. You can always go back and add more pieces to fill in. When filled, tie, glue or pin whatever decoration you desire in the place you desire. I chose some extra tulle. Inspect the ring, you may need to trim a few pieces. Fluff the ends and Voila!


6 thin deli slices ham
6 large eggs
grated cheese (optional)
salt & pepper, to taste

Preheat oven to 350°. Line a muffin tin with ham slices.

Crack an egg into each.

Sprinkle with cheese, salt & pepper.
Bake for 15 - 20 minutes or until eggs are cooked through.

Serve immediately.


Sure you can buy canned or frozen biscuits but they just don't taste the same as homemade. In the mornings I usually don't want cereal, I tend to want a homemade biscuit and an egg. Yes, just one biscuit. How could I achieve that, I asked myself. I scoured Pinterest and found an answer. Perfect for that one or a couple of biscuits type of breakfast like before you send your kids off to school and you're dog tired. 

Every once in a while, make a batch or two of homemade biscuit dough. 
You can use any recipe. Here's my vintage one I love. 

makes approx 17 biscuits
3 C flour
4 t baking powder
1 T sugar
1 t salt
3/4 t cream of tartar
3/4 C butter
1 C milk

In large bowl, mix all dry ingredients. Using a pastry blender (you can also do this step in a food processor), cut in butter until it resembles coarse crumbs. make a well in center and add milk all at once. Using a fork, stir just until moistened. Turn dough onto a lightly floured surface and knead by folding and gently pressing until it holds together. Pat or lightly roll out until 3/4 to 1 inch thick. Cut with a biscuit or round cookie cutter. Cut out as many as possible from a single rolling because a second rolling & additional flour will result in biscuits that are a little tougher than the first batch. Lay parchment paper out on a cookie sheet. Place biscuits on parchment paper so that they are not touching and flash freeze for an hour in the freezer. Remove and place in a Ziploc freezer bag. Use within 6 months. Place however many you want on a lightly greased baking sheet (put the others you don't want back into the freezer) and bake frozen biscuit(s) for 10-12 minutes in a preheated oven of 450°. 


For years people have asked me why I started this blog. I've been reluctant to say the real reason why in normal conversation until last year when one of Ryan's food critic friends Gil asked why Ryan hadn't had me on his radio show yet. Recently, Gil and his precious wife asked me again. I think it's time to come clean.

Several years ago, I was shocked to find out that many 30 & 40-something year olds that are stay at home moms, don't clean, don't cook and some even had their kids in daycare/preschool full or most of the time. I've been told numerous times that they just don't like to cook and clean, they need a break from their kids, etc. "You're the mom! Be the best one you can be!" - is what I wanted to say. Of course this was at a time when Ryan & I pined for children and didn't have any yet. No, I didn't understand everything that a mother went through but I made a decision then that I was going to do my absolute best to be a mother and wife that my kids and husband would someday rise up and call me blessed. That I'll be the mother and wife that they're proud of. I realized that I actually wanted to become like my own mother. I "rose up" and called my mother blessed. How could I give her a better gift than by being the best mother & wife I can be by her example and love?

My mother is a fabulous cook, she owned her own catering business and had other food related jobs. She expected her kids to learn to cook & clean. Yard work and other household chores were also on the to-learn list. I learned how to make breads, biscuits, cakes, pies, and tons of other things all from scratch. I know how to make a bed really nicely and deep clean my kitchen and bathrooms to perfection. I was taught that clean floors were a must. Mom taught me how to wrap a present with a hand tied bow that looks like a professional did it. I was told that I could do anything if I put my mind to it and thus I can watch a You Tube video on anything once and do it (installing a garbage disposal, small electrical wiring, small plumbing jobs, tiling floors, knitting, etc.). Just because I've learned to do all kinds of things, doesn't mean I like doing much or any of them. But we all have to or should do things whether we like it or not.

I don't do everything now in a timely manner like I was taught though. After Canaan came, I realized my house will never be perfect again. In fact, sometimes it's down right messy because I've just gotten home from a vacation and I'm too tired or I've chosen to hang out and play with my kids all day. But there are things I will not budge on. 1. hygiene. 2. no matter the time or if I'm not feeling good, I still have to feed my family, even if it's whipping up a batch of pancakes or making sandwiches. 3. I give myself at least one night off a week from cooking. I call these nights "FEND FOR YOURSELF NIGHTS." Of course I still have to make sure that my people are fed but this is a cereal or leftover night. Ryan's a great cook and this is a night that he can cook if he so desires 4. Laundry is always being done. Especially since I use cloth diapers, clean laundry is a must.

Here's my confession: I HATE to cook and clean. Yep. Now why in the world, you say, do you have a blog on cooking and cleaning? That's a great question. The answer is simple. Even though I don't like most of it, that doesn't mean I can't do it. I refuse to give in to laziness. Blogging about it, helps motivate me.


So easy my three year old can make them! 

serves 3-4 people

2 C Bisquick
1 1/3 C milk
1 egg
1 sliced or diced banana

Mix together well. Pour around 1/4 C onto hot greased skillet. 
Cook until bubbles break on surface. Turn and cook until golden. 

Serve with syrup, sliced bananas, butter, peanut butter, whipped cream, etc.


In a glass or pottery bowl, place Watermelon, meat scooped out, green skin peeled and the rind cut however you want and cover with water. Add 3/4 C pickling salt. Cover and refrigerate overnight.
Drain and place rinds in stockpot. Cover with fresh water and bring to boil. Boil for 30 minutes. Drain. 

In a piece of cheesecloth, put 2 T cloves, 1/2 t mustard seeds & 10 cinnamon sticks broken into pieces. Tie with kitchen string. Place in stock pot. Add rinds, 1 qt apple cider vinegar & 2 C sugar. Bring to boil over medium heat for 45 minutes. Remove from heat. Add 4 drops green food coloring, if desired.

Use instructions from my Dill Pickles recipe on how to can. 


Follow instructions on my Dill Pickles recipe except use lemon cucumbers instead of regular green cucumbers.