Category Archives: Food

Week in the Life 2011, Tuesday

Tuesday

~We had a visitor this morning, the neighborhood cat that Galen has christened ‘Ginger Cat’.  Ginger Cat let Galen pet her for the first time ever, and quite a bit more.  They played and snuggled together outside for nearly half an hour.  They are very good friends now.  Not even Rosebud running out and squealing with wild excitement disturbed them.  After kitty had left, Màiri Rose decided that she should be called ‘Baby Cat’ instead and a heated argument ensued.

ginger cat

dew

~More cooking for the boys this morning.  This time the herbed almond bread that they make so often.  Màiri Rose, who was feeling fussy at the time, decided that she only wanted certain herbs in hers and not others, so they made her her own little loaf.  She is so clearly their little darling.

gathering herbs

baking

brother and sister

~Over breakfast Elijah was talking about how he’d hit a baseball through a window a couple of months back.  He concluded the story with, “and we never played in that spot again….except that we did.”  Then he told the story of Iain and him inadvertently hitting a ball into a bush which, unbeknownst to them, contained a hornets nest, with painful results.  And that story concluded with, “and we never played in that spot again……………………..except that we did.”bath

~I took a hot, hot lavender bath trying to ward off an impending migraine.reading

~The fixing of remote control cars was on the agenda today.

car

~I’ve been messing with all kinds of crazy braids and things, now that my hair is getting long again.  Today was a dutch-lace, half-crown braid, heavily rumpled by laying down to read to little ones at nap time.

queen anne

crown braid

birdbath

~Màiri Rose got a piece of a cornstarch packing peanut stuck up her nose.  I had to bride her with a frozen strawberry so that she would let me extract it with fine tip tweezers.

playing a game

Asian slaw

tiny crocs

~Galen took it upon himself to harvest a big bunch of violet greens to have with dinner.

violet greens

Elijah tree

~More thunderstorms late in the afternoon.  Steve is convinced that God doesn’t want him to cut the lawn.

laundry

~We opened the next to the last jar of green tomato chutney from last summer to have with our chicken, green and yellow beans and violet greens at dinner.monopoly

~Màiri only changed her clothes four times today.  I think that may be a record.

bedtime

~Galen insisted on wearing long sleeves and pants, all in black (well, some navy blue, but it’s best not to mention it), so that he could be a gorilla.

bedtime 2

By

July 25, 2011

This post is part of the Week in the Life project.

planes

This feels like a throw back sort of day.  Suddenly there are paper airplanes everywhere again, after not seeing one for months.  Likewise there is a baby doll in a sling going along with us everywhere, for the first time in a very long time.  Maybe even a year?  Or more??

elijah

~Started a big batch of pickles fermenting this afternoon, in our new crock with the little blue bird on it.  By evening they were already  starting to smell pickle-ish.

for pickles

~Galen in a room alone, telling jokes to himself; “What do dinosaurs eat? Kale!”

rain

~lots of reading and silly boys playing in the rain in the afternoon.  Rosebud thought it was too cold on her face.

~the Phillies lost, Lee has a bad reputation around the house again

IMG_9861

~Buckwheat pancakes, with strawberries on top, bacon and fresh almond milk for supper, since we had guests during our usual Sunday brunch this week.  Iain and Elijah insisted on making the meal themselves, including the requisite little “Màiri Cakes” and refused any and all offers of help.  Galen insisted on setting the table himself. Galen and Màiri Rose sliced the strawberries with butter knives, Màiri in her typical fashion; slice a berry…take a bite…slice it again…take a bite…put whatever is left, bite marks and all, into the bowl, while reassuring everyone that she was only “tasting a tinesy bit”.

galen

~We mostly did laundry and straightened up while they cooked, but we also spent a bit of time with the two tiny ones, cuddling, singing “I’ll fly away” and laughing on the futon.

IMG_9869

strawberry

cow

IMG_9933

~Joking about Billy Joel and Elton John tunes over dinner.  The grownups that is, the kids resumed their, “our parents are acting crazy again” faces, and continued on with their food.  And no, I do not remember which album “Tell Her About It” was on.

~picked up the Jane Austen dress that I had tossed aside months ago because after tidying up my studio, I can’t remember where I put my notes and patterns for my other projects and I didn’t feel like looking for them.

~I can’t believe the change in the weather.  That heat wave really did break.  I wore a sweater for a while this morning.  When I came up to bed, after Steve had been settled for quite a while, I was mean enough to put my cold feet on him.  He was sweet and smushed them up between his to warm them, instead of say, violently kicking me away as would have been justified.

By

Summer Meal Planning

I finally got around to working out my summer meal plan, just last week.  For more on the hows and whys of seasonal meal planning, see this post.

peas

Summer 2011 Meal Plan

Sunday: steak or chicken fajitas on lettuce wrappers :: steak or chicken, onions, garlic, peppers, olive oil and lettuce

Monday: kale and sausage soup :: home-made chicken broth, kale, tomatoes- I have enough canned ones still from last year to get us through until local ones start coming in this year, sweet Italian sausages

Tuesday: roasted chicken, mashed cauliflower, and peas or green beans (depending on what’s available at the farm, peas now, green beans soon!) :: a whole chicken, cauliflower, home-made ghee, coconut or almond milk, peas or beans, spices

Wednesday: salad :: lettuce and/or kale/wild greens/sprouts, olives, avocado, sauteed onions, optional sardines

Thursday: salmon cakes, baby bok choy :: salmon, fresh herbs, a little almond flour or arrowroot, onions, garlic, bok choy

Friday: Swedish meatballs over broccoli :: ground turkey, onion, nutmeg, allspice, ghee, chicken stock, a bit of coconut milk or almond milk, broccoli

Saturday: turkey roast and coleslaw :: turkey roast, cabbage, carrots, sometimes I add in some radishes or baby turnips, fresh dill, raw apple cider vinegar, lemon juice

Sunday: honey mustard meatloaf with green beans :: ground meat, home-made honey mustard, onions, garlic, green beans

Monday: chicken skillet soup or lentil soup ::  for css- olive oil, onion, garlic, chicken, fresh basil, fresh tomatoes, red wine, for lentil soup- lentils, carrots, garlic, onion, zucchini

Tuesday: “chicken dippers” and broccoli :: chicken breast, potato flour, cayenne pepper or chili pepper, broccoli, home-made mustard

Wednesday: kale salad :: sausage, onions, apples, kale, apple cider vinegar, olive oil

Thursday: skirt steak and bok choy stir-fry :: variation on this recipe

Friday: coconut shrimp, broccoli, plus beans for the non-seafood lover :: shrimp, coconut flour, shredded coconut, oil, broccoli, perhaps a bit of ghee, some sort of beans

Saturday: roasted veggies and erm, some sort of protein (there always seems to be one day that I don’t quite figure out, but somehow it always works out in practice) ::  whatever veggies I come home from the farm and erm, protein….

I decided to include a list of ingredients with my plans this time.  I really love that for the most part, all of the ingredients are rather obvious.  The meals are exactly what they sound like; good, basic, wholesome food.  As with last time, most nights I’ll probably throw together a quick salad or steam some greens, if greens aren’t already featured with the meal.  I feel like I did a pretty good job utilizing seasonal produce and using mostly local ingredients.  With the exception of the coconut and almond milks.  Every time I buy them, I feel like it’s such a shame, especially knowing that we have cheaper raw milk, readily available, just up the road.  But not everyone in the family can handle that, in fact, most of us can’t.  And I’ve thought of skipping anything milk-like completely, but honestly, we are very limited already and we like a bit of something creamy every once in a while.  So, I cook with it a couple of days a week.  And otherwise I feel fairly content with the plans I’ve managed to make.  Everyone has been pleased with the dinners so far (phew, no flops!), so I don’t think I’ll need to do much, if any editing.  Perhaps just the usual little bit of shifting the produce selections with the season as different things become available in our farm share.

By

right now I’m…

noticing :: how very delightful it is to have a stack of brand new supplies for creating something beautiful.

supplies

feeling ::  excited, inspired and a bit over-whelmed as I start making plans for homeschooling next year.

smiling knowingly :: at this bit of wisdom from Donna Simmons (found in “A Rough Guide to Sixth Grade“), “And the more children you have, the more you have to be, on one hand, rigorously well-organized and, on the other, relaxed.  It’s a question of balance – when to let go and when to make sure it happens, whatever it is!”

wondering :: how it is that a 4th grader and a 6th grader sounds so very much older then a 3rd grader and a 5th grader?  I have no explanation.

moon

thinking :: that people just really shouldn’t talk to me in the morning during the hour after I take my pill (which makes me feel unwell) before I can eat (which makes me feel better).  If only they realized that we would all be a lot happier that way!

finally :: starting to learn to use my camera the way that it’s supposed to be used…but just starting.

as the sun goes down

enjoying :: the couple days a week that the big kids randomly send the two little ones out with tiny market baskets to gather herbs from the three half-barrel gardens I planted, for kneading into the herbed almond flour bread that’s fast becoming their specialty.

thinking :: I may have found a new craft to become obsessed about.

stitchesThe darling stitch holders above are a gift from a dear friend.  And she sent along the little bits of tatting below, just to entice me.  And well, it worked of course!

lace

I really should have pressed them before the photo so that you can see how truly sweet they are in their miniature perfection (instead of in their rumpled, just pulled from the envelope state).  I’m thinking these can’t go to waste.  Maybe some dainty trim on a pocket?  Part of a necklace?

glad, so very glad :: to be able to knit again

flowers

appreciating :: the old vanilla extract bottle full of flowers, that Iain placed at the window beside me when I was too ill to be up and around.

pleased :: to see them still blooming and also to know that I no longer bound by their side night and day.

loving :: berry season being underway!

missing :: the freedom to go outside whenever and however I want (photosensitivity concerns).

at play

thinking :: that if nothing else, our shade gardens will be well weeded.

finding :: twilight rapidly becoming my favorite time of day.

feeling :: tired still.  Still moving slow.  Still needing to take it easy, but taking more of an active part in life as each day passes.  And that is a very good thing.

By

rhubarb and a grain-free crust

mixing

We found a giant and I mean giant rhubarb plant in an out-of-the-way, seldom visited corner of the yard last week.  There were some babies as well, but the mother plant was a sight to see.

We have a whole new yard and chunk of land to explore and discover through the seasons yet again this year.  As my children happen to be very fond of nibbling at things around the yard, they have found their discoveries here to be quite satisfactory.  The violets have already come and gone, the best wood sorrel spots have been scouted out, the many patches of wild strawberries are picked over daily, with occasional tastes of the thyme growing wild throughout the lawn, while the raspberries, blueberries, blackberries and autumn olives continue to be monitored, with hopes of a good harvest in the future.

tart

What to do with the bountiful rhubarb?  We made tarts.  We’ve been eating mostly grain-free lately, in an effort to curtail the very painful abdominal migraines of one of the children, as well as other things.  It’s challenging but it’s helping.  It’s helping a lot.   So we carry on.  I took my basic gluten-free pie crust (found here) and changed it around a bit.  Instead of the flour ratio listed, I used 1 cup each of almond flour, coconut flour and arrowroot flour.  I left the xanthan gum out altogether.  I’ve never been big on adding gums to my baked goods and since reading this I haven’t used them at all.  Otherwise I just made one batch, in exactly the same way.  Ok, well, I didn’t chill the dough.  It was still baseball season after all and who has that kind of time?!?  The chilling just makes it better for rolling out.  I skipped all of that an just pressed it into pans.  And it was not just good, it was *wonderful*.  Yum, yum, yum.  I think I might go check the yard for some more rhubarb today.

p.s. I added a little list of links to the sidebar.  Just some random little things that strike my fancy; some books, some recipes, some crafts, some music, some pretty little things.  I plan to change it from time to time, so take a peek every once in a while.

By

Our Easter Celebration

bloomingThere was (thankfully) very little snow (it melted).

There were baskets for little ones…
baskets

With chocolate nests, organic “jolly beans”, mama’s home-made maple nuts, this years books (for details see below!), a jar of new paint brushes to share and some mama-made rabbits that looked rather like kangaroos (these things happen).

And there were baskets from little alright, middle? ones…

harry

for Steve and I, with boy made chocolates, and little Harry Potters (after enduring years of hounding from the boys, Steve finally buckled and it reading and, I think, enjoying, the series).

There were some very goofy children…

elijah copy

galen

And an egg hunt of course…

the hunt

for eggs full of yokes and such, but also some with peanuts, coconut chips, more maple nuts, and coconut rolled dates.

e and m

Some year I will get around to making some fabulous felt eggs to stuff.  It wasn’t an option this year, but some year it will be.

my iain

this galen

This year’s books:

Swallowdale by Arther Ransome for the 11 year old.  We read Swallows and Amazons during an extended illness over the winter and it was a huge hit with the older set.  I thought they would enjoy seeing the story continue.

All-Of-A-Kind Family (All-Of-A-Kind Family (Pb)) by Sydney Taylor and Helen John for the nearly 9 year old (!!  more on that soon, I am sure!).  When I saw this review, I knew I’d found his book.  I was so excited to read it with him, but then he smuggled it away before I even had a chance and nearly finished it in one sitting!  He’s really liking it though, so I’m sure he’ll be open to reading it again with me.

The Lost Lagoon by Reg Down for the 5 year old, because anything by Reg Down is, by default, an instant classic in this house.  This one is about a springtime adventure.  Perfect.

The Story of the Rabbit Children by Sibylle Von Olfers for the Wee Girl (age 2).  I actually wasn’t overly thrilled with this one.  I don’t know, but there is something about a book for young children where there is a scene in which a father nearly shoots his own babies, that I find off putting.  P.S.  Mom is at home knitting while her children are lost in the woods.  And yet, I don’t think little people really see it in the same way we grown ups do.  I didn’t pre-read this as I normally do.  In fact, I didn’t pre-read any of this year’s books, which is very odd.  And when I sat and read this one for the first time, aloud to the children, they loved the simple story and pictures and have been requesting it regularly ever since.

See here for last year’s list.

By

Spring Meal Planning

asparagus

Beginning this past autumn, I started creating a seasonal meal plan.  I’ve done variations of this in the past, but I never found a system that quite worked for me.  After 2+ seasons, I think it’s safe to say that I’ve finally found something that will work long-term and it is such a relief!

It’s just dinners for right now.  Our breakfasts went from having a specific menu for each day of the week to being in complete disarray now that we have, once again, been forced to eliminate certain staple breakfast foods.  Lunch is mostly leftovers or something relatively easy, so that we don’t interrupt the flow of our school day.

My plan for dinner is this; two weeks worth of seasonally appropriate, mostly healthy and fairly easy meals that I’ll just keep on making until summer.  It’s worked well so far.  One thing that I’ve really loved is that this plan has allowed me to make better use of our CSA share because I plan the meals around it (the currently season is the only one where that isn’t really an issue.  Our winter share of root cellar veggies just ended and the regular season doesn’t start until late in spring).  We do start getting a little tired of the same dinners towards the end, but usually when there is only a week or two left, so the timing is just about right.  And the new season’s meals, by default become that much more inviting!

I try to stick to a general rhythm for the week; Sunday is beef, Monday soup, Tuesday chicken, etc.

Knowing that I’ll be making the same meal two weeks later, I’ve started doubling some recipes and freezing half, which means I actually get nights off from making dinner, without wasting money or compromising nutrition.  And can’t even begin to tell you how much easier it is to make a shopping list or what a relief it is to *always*, *always* know just what’s for dinner.

food

turkey apple sausages, steamed kale and peach smoothie (so nice to still have peaches in the freezer!)

Spring 2011 Meal Plan

  • Sunday: beef- we get half a beefer from a local farm, so this could be any cut from the freezer really; a steak, stew, roast, and then vegetables to go with it of course.
  • Monday: asparagus or green bean soup (depending on what’s more readily available)
  • Tuesday: roasted chicken, mashed potatoes and greens- I might make gravy to do with this, open a jar of chutney or thaw one of the last jars of pesto to mix things up a bit
  • Wednesday: salad w/turkey and a homemade creamy dressing
  • Thursday: leftovers…it seems that after brainstorming 13 dinners, my creativity was stretched to it’s limit.  So, leftovers it is for now, but maybe one of you has a fresh and brilliant suggestion??
  • Friday: coconut curry chicken and veggies
  • Sunday: burger salads-so this is how I eat burgers- I fill my plate up with all sorts of lettuces, plop my burger on top and then pile on whatever toppings sound good.  Is it just me?  The kids like for theirs “salads” to be wrapped in rice tortillas.  This week’s “burger salad” had onions, avocado and radishes.  yum.
  • Monday: carrot soup
  • Wednesday: salad with fruit and nuts, roasted chickpeas on the side
  • Thursday: kale and potatoes, sweet Italian sausages
  • Saturday: mustard chicken-this is my very simple adaptation of a chicken dish my mother used to bake.  Basically you place your chicken breast in a baking dish spoon on a mixture of mustard and mayonnaise (we use grapeseed veganaise, due to egg allergies).  I then top it with a mix of salt, pepper, almond flour and sesame seeds.  I like to serve it with steamed and seasoned broccoli.

And that’s it.  Fourteen days worth of dinners to be repeated from now until summer.  And a much more relaxed mama.

Now if I could only get breakfast sorted out…

By

bowl full of goodness

IMG_3348A winter salad of kale, rad cabbage, fennel, parsley, apples, dried apricots and vinaigrette that served as lunch earlier this week.  So, so good.  I’m all about winter salads right now.  So as not to appear too virtuous, I should probably mention that I followed this meal up, about a half hour later, with a big spoonful of leftover chocolate icing.  But the two kind of cancel each other out, yes?

What’s cooking in your kitchen this week?

By