I was raised Baptist. Baptists, as a denomination, do not observe Lent. I had no idea what Lent was or what it meant until I went to college. Then, I thought it was an interesting Spiritual discipline, but at the same time, I was thankful that it wasn't something I felt compelled to do. Plus, I really disliked it when people would announce what they were "giving up for Lent", and then I'd have to hear them moan and groan and complain about it, and count down the days until they could have whatever it was back again.
Really? If you're going to complain about it for 40 days - are you really learning the lessons that are supposed to be significant to Lent? Are you really understanding the sacrifice of our Savior, and the fact that He loved us so much that He was willing to give everything for us? Are you meditating on that in the midst of your bellyaching? At the end of the 40 days, are you more intent on grabbing hold of what it is you've given up, or are you contemplative and thoughtful about how the 40 days has changed you?
Okay...stepping slowly off my soapbox. Sorry for the mini-rant!
Back to my story. Over the years, there have been times when I have participated in the Season of Lent. But it hasn't been something I've done with regularity. Because even though I no longer attend a Baptist church, I still am not affiliated with a church that practices Lent, so I'm on my own with this...and sometimes (more often than not) I forget about it.
However, this year, I've been thinking about it a lot. I've been thinking about sacrifice, and what it means, and how sacrifice in our lives can actually build strength, and character...including Christ-like character. I was ready for the Lenten Season this year, but I wasn't sure what I could sacrifice. Then, I received an email with a post from a blog that I read - http://wellnessmama.com/ and I knew THIS is what I wanted to do. http://wellnessmama.com/2002/the-40-day-challenge-do-you-have-what-it-takes/
So - for the next 40 Days, I will be eating NO grains. Not just glutened grains, but also no rice, or oats, or millet....none of the grains I've used as a substitute for wheat. No pasta. (that's the hardest part!) BUT - you won't hear me complaining! I'm looking forward to this time of sacrifice, reflection, and contemplation, and listening for what God wants to teach me during this time. I'm looking forward to the challenge of it also. If you read through the Challenge Post by The Wellness Mama, you'll notice that her challenge is Grain & Sugar Free, but I've already done the sugar-free, so that's not a challenge really for me, and certainly no longer a sacrifice. Grain-Free is something I said I'd never do. So - here I am. Doing it.
Of course, I'll be posting my grain-free recipes, and my grain-free meals. My next post will be my Grain-Free Grocery List, and what I've shopped for this week in preparation of going Grain Free for 40 Days!
This is the verse that keeps running through my mind as I start this 40 day journey.
I Samuel 15:22 (The Message)
Then Samuel said,
Do you think all God wants are sacrifices—
empty rituals just for show?
He wants you to listen to him!
Plain listening is the thing,
not staging a lavish religious production.
Wednesday, March 9, 2011
Friday, March 4, 2011
FAVORITE FOOD FINDS FRIDAY
Welcome Friday! I love Fridays! Welcoming Friday means that I've successfully made it through another week, and can prepare for the weekend. Friday also means lunch date with my husband. This is a tradition that we started about 9 years ago - when I had to work every Friday night. I had a 1 hour dinner break, so he would come home from work, take a quick shower, and then come pick me up for dinner. That was our Friday night date. Then, I started my own business, and was free for lunch on Fridays, so we began meeting for lunch. Then, along came the Little Guy - and my Friday lunch date became "Lunch with Daddy Day". For five years, the three of us had a lunch date. Now, the Little Guy is a First Grader, and has his lunch at school, so I have my lunch date back again! Our favorite place to meet for lunch? Bangkok Taste! Our favorite Thai restaurant, where almost always, one of us gets Pad Thai, and the other gets Thai Peanut Curry noodles, and then we share. And we talk for 45 minutes uninterrupted by a 6 year old. Pure Bliss.
I've decided that on Fridays, I'm going to share some other Food Bliss with you, and tell you about some of my favorite food finds. These may be things that I just currently love, or they may be things that I cannot go without in my daily kitchen.
First on my list, because I ran out last week, and then Oh JOY! Found that it was on sale at my local Health Food Store this week, is Naturally Nutty Vanilla Peanut Butter, and Butter Toffee Peanut Butter. Oh.My.Word. This is the most incredible peanut butter EVER! The butter toffee does have a tiny bit of added sugar, but the Vanilla has none....which is unbelievable. Every time I stick my spoon into the jar, I read the ingredients list again, because I cannot believe that there isn't any sugar in this. It tastes like dessert! Seriously, if you love peanut butter, you have to get some of this! If you live local - it's on sale at Harvest Health. If not, you can get it through Amazon, or through their website. It's made fairly locally too, since it's made in Traverse City, MI.
http://stores.homestead.com/NaturallyNuttyFoodsInc/StoreFront.bok
Those who know me know that I am a Coffee Loving Gal. I LOVE a good cup (pot) of coffee. But, in the evening, I also love a soothing, relaxing cup of tea. I most usually choose a green tea, but lately, I've been completely nutso over this new herbal tea I've discovered. I am so happy when I find things that have no added sugar, and yet satisfy my sweet tooth (like vanilla peanut butter!) Yogi Egyptian Licorice Mint Tea is like candy in a cup. I don't need to add any sweetener to it, and it's so smooth and sweet tasting. This stuff is amazing! I can also get this locally at my Health Food Store, but if you can't find it locally to you - it's at Amazon!
So how about you? Do you have a favorite food find? Let me know yours, because I love trying new foods!
I've decided that on Fridays, I'm going to share some other Food Bliss with you, and tell you about some of my favorite food finds. These may be things that I just currently love, or they may be things that I cannot go without in my daily kitchen.
First on my list, because I ran out last week, and then Oh JOY! Found that it was on sale at my local Health Food Store this week, is Naturally Nutty Vanilla Peanut Butter, and Butter Toffee Peanut Butter. Oh.My.Word. This is the most incredible peanut butter EVER! The butter toffee does have a tiny bit of added sugar, but the Vanilla has none....which is unbelievable. Every time I stick my spoon into the jar, I read the ingredients list again, because I cannot believe that there isn't any sugar in this. It tastes like dessert! Seriously, if you love peanut butter, you have to get some of this! If you live local - it's on sale at Harvest Health. If not, you can get it through Amazon, or through their website. It's made fairly locally too, since it's made in Traverse City, MI.
http://stores.homestead.com/NaturallyNuttyFoodsInc/StoreFront.bok
Those who know me know that I am a Coffee Loving Gal. I LOVE a good cup (pot) of coffee. But, in the evening, I also love a soothing, relaxing cup of tea. I most usually choose a green tea, but lately, I've been completely nutso over this new herbal tea I've discovered. I am so happy when I find things that have no added sugar, and yet satisfy my sweet tooth (like vanilla peanut butter!) Yogi Egyptian Licorice Mint Tea is like candy in a cup. I don't need to add any sweetener to it, and it's so smooth and sweet tasting. This stuff is amazing! I can also get this locally at my Health Food Store, but if you can't find it locally to you - it's at Amazon!
So how about you? Do you have a favorite food find? Let me know yours, because I love trying new foods!
Tuesday, March 1, 2011
Tomorrow Morning's Breakfast
Tomorrow morning we are having Soaked Oat Porridge. This is at the request of the Little Guy, who asked if he could have it, and then said "Maybe I could have that every morning for breakfast, Mom."
He has no idea how happy that makes my heart to hear him say that.
There is a whole philosophy of soaking and fermenting foods. I'm just learning about it all, so I'm not ready to blog about it in detail...but I have had some early success with soaking my grains, and also soaking nuts. This blog is about soaking oats. It’s important to soak oatmeal prior to preparation. Doing so increases the digestibility of oats as it does and it enables the nutrients found in the grain to be better absorbed by your body. Oats, like all grains, contain phytic acid which can inhibit the proper absorption of minerals zinc and iron.
(Phytic Acid is the principal storage form of phosphorus in many plant tissues, especially bran and seeds. Phytate is not digestible to humans, however, so it is not a source of either inositol or phosphate if eaten directly. Also , it binds up and makes unabsorbable certain important minor minerals such as zinc and iron and to a lesser extent, also macro minerals such as calcium and magnesium.)
Now that you've heard the scientific mumbo jumbo about the benefits of soaking oats, let me tell you how it works out in our everyday lives. Soaking the oats DOES make them softer and more digestible. The oatmeal...ahem, the PORRIDGE (because the Little Guy doesn't like oatmeal, but he LOVES porridge. So we go with that.) is much creamier after soaking. They just taste better. The fact that my little guy is requesting them as his every morning breakfast says a lot! And they're better for us. You'll see in the recipe that you can add any of several different fermenting agents. I use whey that's leftover from making yogurt cheese - but that's for another blog post...so for now, just know that you can use lemon juice, or vinegar...or whatever you happen to have on hand.
It only takes a moment to start this in the evening, and then it's ready to go the next morning. I double the recipe and make enough for a couple mornings for the three of us.
SOAKED OAT PORRIDGE
He has no idea how happy that makes my heart to hear him say that.
There is a whole philosophy of soaking and fermenting foods. I'm just learning about it all, so I'm not ready to blog about it in detail...but I have had some early success with soaking my grains, and also soaking nuts. This blog is about soaking oats. It’s important to soak oatmeal prior to preparation. Doing so increases the digestibility of oats as it does and it enables the nutrients found in the grain to be better absorbed by your body. Oats, like all grains, contain phytic acid which can inhibit the proper absorption of minerals zinc and iron.
(Phytic Acid is the principal storage form of phosphorus in many plant tissues, especially bran and seeds. Phytate is not digestible to humans, however, so it is not a source of either inositol or phosphate if eaten directly. Also , it binds up and makes unabsorbable certain important minor minerals such as zinc and iron and to a lesser extent, also macro minerals such as calcium and magnesium.)
Now that you've heard the scientific mumbo jumbo about the benefits of soaking oats, let me tell you how it works out in our everyday lives. Soaking the oats DOES make them softer and more digestible. The oatmeal...ahem, the PORRIDGE (because the Little Guy doesn't like oatmeal, but he LOVES porridge. So we go with that.) is much creamier after soaking. They just taste better. The fact that my little guy is requesting them as his every morning breakfast says a lot! And they're better for us. You'll see in the recipe that you can add any of several different fermenting agents. I use whey that's leftover from making yogurt cheese - but that's for another blog post...so for now, just know that you can use lemon juice, or vinegar...or whatever you happen to have on hand.
It only takes a moment to start this in the evening, and then it's ready to go the next morning. I double the recipe and make enough for a couple mornings for the three of us.
SOAKED OAT PORRIDGE
- 1 Cup Rolled Oats (gluten free) Bob's Red Mill Gluten Free Whole Grain, Rolled Oats, 32-Ounce Bags (Pack of 4)
- 1-2 Tablespoons Raw Cider Vinegar, Whey, Yogurt, Lemon Juice or Kefir
- 3/4 Cup Whole Milk
- 3/4 Cup Water
- Pinch of Salt
- 2 Teaspoons Cinnamon
- ¼ Cup chopped nuts (optional)
- ¼ Cup Raisins
- Soak rolled oats overnight in enough water to cover – adding lemon juice, kefir, whey, yogurt or cider vinegar to the water.
- In the morning, drain oats in colander and rinse them well. Press them down in the colander to drain most of the rinse water.
- Add oats, milk, and water to a pot and bring to a boil over medium-high heat.
- Immediately turn down heat and add remaining ingredients.
- Stir frequently and continue to simmer until oatmeal has thickened to your liking.
- Serve with cream, or milk and natural sweetener of your choice. (we like raw honey.)
"These Taste Like Real" Chocolate Chip Cookies
I admit it. I've had some real bombs in my attempts at gluten-free, sugar-free cooking and baking. Especially the baking. I am not a baker, even with gluten & sugar. I LOVE to cook, because I love being able to just grab what's available, and make something delicious from it. To me, Cooking is an art form. Baking - that's more of a science, and I usually don't have the patience or attention span for it. That's why I'm always wondering if the cookie recipe I'm looking at can be made into a batch of bar cookies. So much quicker and easier!
But - I love my guys, and so I bake. To them, baking cookies is an act of love. They really don't care what's for dinner, as long as they know that there are fresh baked cookies on the counter. The meat and veggies for dinner are just a means to an end - DESSERT!
And to them, all other cookies pale in comparison to chocolate chip cookies. So, when we started on this Adventure of GF/SF/CF...and everything else free, I started searching for a GREAT chocolate chip cookie recipe. A good recipe wouldn't do, I needed one that would be amazing. I tried a lot of them, none of them quite right, and finally, came up with my own. I pulled recipes from several different sources, and took the best of each one, and created a cookie that gets the two ultimate compliments. First, I was told that "these cookies taste like real chocolate chip cookies", and then "you are the best cooker in the world" followed swiftly by "can I have another one?".
I wanted a cookie that would be higher in protein (hence the almond flour - there are two brands that I recommend - I've only been able to find them online, but they are WAY better than any I've found in the stores around here.) Almond flour also lessens the carb impact of the cookie, making it a snack/dessert that doesn't send Micah bouncing into the walls.
I also used coconut palm sugar - This has become my sweetener of choice most of the time when I'm baking. It's nutrient dense, low glycemic, tastes fantastic (like brown sugar, but with a hint of caramel) and can be used on a 1:1 ratio with sugar in recipes. LOVE it! I cut down the sugar in the cookies - most recipes with this amount of flour call for at least 1 1/2 cups sugar. I used 1 cup coconut palm sugar...but that's just because we are used to less sweet.
"These Taste Like Real" Chocolate Chip Cookies
1 Cup Almond Flour (lightly packed)Blanched Almond Meal Flour, 5 lb.,
JK Gourmet Almond Flour, 16 Ounce Box (Pack of 2)
3/4 Cup Oat Flour (gluten free) Bob's Red Mill Gluten Free Oat Flour, 22-Ounce Bags (Pack of 4)
1/2 Cup Millet or Brown Rice Flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum (this one is corn free) Authentic Foods Xanthan Gum
1 Cup butter or coconut oil, softened. Spectrum Naturals - Coconut Oil Organic, 14 oz liquid
1 Cup coconut palm sugar Big Tree Farms SweetTree Organic Coconut Palm Sugar, Blonde, 16-Ounce Pouches (Pack of 6)
2 teaspoons vanilla
2 eggs
1 Cup Mini Chocolate Chips - I use these - Enjoy Life Foods Semi-Sweet Chocolate Chips 10 Oz
1/2 cup chopped walnuts
1. Heat Oven to 375F
2. Stir together Flours, baking soda, xanthan gum, and salt.
3. In another large bowl (I use my Kitchenaid mixer) beat butter, sugar, and vanilla until creamy. Add eggs, and beat well.
4. Gradually add flour mixture, again beating well. Stir in chocolate chips and nuts.
5. Using a 2 Tbls. Cookie Scoop, drop onto ungreased cookie sheet. Bake for 10 minutes or until lightly browned. Cool slightly and remove from cookie sheet to cooling rack.
Makes about 3 dozen cookies.
But - I love my guys, and so I bake. To them, baking cookies is an act of love. They really don't care what's for dinner, as long as they know that there are fresh baked cookies on the counter. The meat and veggies for dinner are just a means to an end - DESSERT!
And to them, all other cookies pale in comparison to chocolate chip cookies. So, when we started on this Adventure of GF/SF/CF...and everything else free, I started searching for a GREAT chocolate chip cookie recipe. A good recipe wouldn't do, I needed one that would be amazing. I tried a lot of them, none of them quite right, and finally, came up with my own. I pulled recipes from several different sources, and took the best of each one, and created a cookie that gets the two ultimate compliments. First, I was told that "these cookies taste like real chocolate chip cookies", and then "you are the best cooker in the world" followed swiftly by "can I have another one?".
I wanted a cookie that would be higher in protein (hence the almond flour - there are two brands that I recommend - I've only been able to find them online, but they are WAY better than any I've found in the stores around here.) Almond flour also lessens the carb impact of the cookie, making it a snack/dessert that doesn't send Micah bouncing into the walls.
I also used coconut palm sugar - This has become my sweetener of choice most of the time when I'm baking. It's nutrient dense, low glycemic, tastes fantastic (like brown sugar, but with a hint of caramel) and can be used on a 1:1 ratio with sugar in recipes. LOVE it! I cut down the sugar in the cookies - most recipes with this amount of flour call for at least 1 1/2 cups sugar. I used 1 cup coconut palm sugar...but that's just because we are used to less sweet.
"These Taste Like Real" Chocolate Chip Cookies
1 Cup Almond Flour (lightly packed)Blanched Almond Meal Flour, 5 lb.,
JK Gourmet Almond Flour, 16 Ounce Box (Pack of 2)3/4 Cup Oat Flour (gluten free) Bob's Red Mill Gluten Free Oat Flour, 22-Ounce Bags (Pack of 4)
1/2 Cup Millet or Brown Rice Flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum (this one is corn free) Authentic Foods Xanthan Gum
1 Cup butter or coconut oil, softened. Spectrum Naturals - Coconut Oil Organic, 14 oz liquid
1 Cup coconut palm sugar Big Tree Farms SweetTree Organic Coconut Palm Sugar, Blonde, 16-Ounce Pouches (Pack of 6)
2 teaspoons vanilla
2 eggs
1 Cup Mini Chocolate Chips - I use these - Enjoy Life Foods Semi-Sweet Chocolate Chips 10 Oz
1/2 cup chopped walnuts
1. Heat Oven to 375F
2. Stir together Flours, baking soda, xanthan gum, and salt.
3. In another large bowl (I use my Kitchenaid mixer) beat butter, sugar, and vanilla until creamy. Add eggs, and beat well.
4. Gradually add flour mixture, again beating well. Stir in chocolate chips and nuts.
5. Using a 2 Tbls. Cookie Scoop, drop onto ungreased cookie sheet. Bake for 10 minutes or until lightly browned. Cool slightly and remove from cookie sheet to cooling rack.
Makes about 3 dozen cookies.
Monday, February 28, 2011
The Dirty Dozen....
I don't know if you've heard of the "Dirty Dozen" (not the movie!) ?
Every time you eat fruits, vegetables, or grains, you consume residues of insect killers and fungicides -- unless you eat only organic foods. Yet not everyone's budget allows for buying only organic foods, which typically (not always) are pricier, but also must not be produced with the use of synthetic chemicals, radiation or fertilizers made of sewage sludge. (gross!)
You can drastically reduce your intake of pesticides and fungicides by avoiding the "dirty dozen". These are the top 12 (plus a few more...) worst fruits and vegetables for contaminates. These are the ones where the residue cannot be washed away by scrubbing. Many of these it's because they have a very high water content, and the pesticides and fungicides are absorbed right into the "meat" of the fruit, and others, they are very thinned skinned, and prone to little critters.
Buy these organic:
To save money in your grocery budget, you can feel comfortable buying the following fruits and vegetables in the the regular produce section since they're lowest in pesticides:
http://www.foodnews.org/walletguide.php
Every time you eat fruits, vegetables, or grains, you consume residues of insect killers and fungicides -- unless you eat only organic foods. Yet not everyone's budget allows for buying only organic foods, which typically (not always) are pricier, but also must not be produced with the use of synthetic chemicals, radiation or fertilizers made of sewage sludge. (gross!)
You can drastically reduce your intake of pesticides and fungicides by avoiding the "dirty dozen". These are the top 12 (plus a few more...) worst fruits and vegetables for contaminates. These are the ones where the residue cannot be washed away by scrubbing. Many of these it's because they have a very high water content, and the pesticides and fungicides are absorbed right into the "meat" of the fruit, and others, they are very thinned skinned, and prone to little critters.
Buy these organic:
- Celery
- Peaches
- Strawberries
- Apples
- Blueberries
- Nectarines
- Bell peppers
- Spinach
- Cherries
- Kale/collard greens
- Potatoes
- Grapes (imported)
- Lettuce
- Blueberries (imported)
- Carrots
- Green beans (domestic)
- Pears
- Plums (imported)
- Summer squash
- Cucumbers (imported)
To save money in your grocery budget, you can feel comfortable buying the following fruits and vegetables in the the regular produce section since they're lowest in pesticides:
- Onions
- Avocado
- Sweet corn
- Pineapple
- Mangos
- Sweet peas
- Asparagus
- Kiwi
- Cabbage
- Eggplant
- Cantaloupe
- Watermelon
- Grapefruit
- Sweet potato
- Honeydew melon
http://www.foodnews.org/walletguide.php
Sunday, February 27, 2011
Our Food Journey and a Family Favorite Fruit Salad
A large part of our food journey has been because we had no choice. When we found out that the little guy had intolerances to gluten, corn, refined sugar, food colorings, and soy, it left us in a position of finding a new way to eat. As we took that journey with him, I discovered that his food intolerances where inherited from me. I never realized that my migraines, my joint and muscle aches, my constant reoccurring bronchitis, and my digestive issues could be due to food allergies. So his journey became our journey. By healing his body, I discovered I was also healing my own. We are still learning, but the healing we've experienced so far has been incredible!
Speaking of incredible (Haha - how's that for a segue?), this is an incredible fruit salad! Often, when we are asked to bring a dish to pass to a gathering, I bring two - so that we have some foods there that we can safely eat. Yesterday was the Little Guy's Blue & Gold Banquet for Cub Scouts. I made a green salad, brownies, and this fruit salad. It's always amazing to me when people ask for the "recipe".
Family Favorite Fruit Salad
8-10 Cups of cut fruit. Use whatever fruits you'd like. Yesterday, I used cantaloupe, papaya, strawberries, pineapple, and red grapes. Other good additions are apples, blueberries, watermelon, peaches, kiwi...
1 Cup Apricot Nectar. Use a good brand - check to make sure that it doesn't include high fructose corn syrup. I like Ceres or RW Knudsen brands.
1 Tablespoon arrowroot starch (or cornstarch if you can use corn.)
1/2 teaspoon vanilla
Cut fruit into bite sized pieces (we like ours a bit on the large side) and place into a large bowl.
Heat apricot nectar on the stove until simmering. Make a slurry of of the starch, with a couple tablespoons of water, and stir into the nectar, continuing to stir until it thickens. Remove the nectar from the heat, and stir in vanilla. Let this cool to room temperature, and then pour over fruit, stir to mix thoroughly, and chill until serving. Add some fresh whipped cream on top, and this is dessert!
Makes 10-12 servings.
Speaking of incredible (Haha - how's that for a segue?), this is an incredible fruit salad! Often, when we are asked to bring a dish to pass to a gathering, I bring two - so that we have some foods there that we can safely eat. Yesterday was the Little Guy's Blue & Gold Banquet for Cub Scouts. I made a green salad, brownies, and this fruit salad. It's always amazing to me when people ask for the "recipe".
Family Favorite Fruit Salad
8-10 Cups of cut fruit. Use whatever fruits you'd like. Yesterday, I used cantaloupe, papaya, strawberries, pineapple, and red grapes. Other good additions are apples, blueberries, watermelon, peaches, kiwi...
1 Cup Apricot Nectar. Use a good brand - check to make sure that it doesn't include high fructose corn syrup. I like Ceres or RW Knudsen brands.
1 Tablespoon arrowroot starch (or cornstarch if you can use corn.)
1/2 teaspoon vanilla
Cut fruit into bite sized pieces (we like ours a bit on the large side) and place into a large bowl.
Heat apricot nectar on the stove until simmering. Make a slurry of of the starch, with a couple tablespoons of water, and stir into the nectar, continuing to stir until it thickens. Remove the nectar from the heat, and stir in vanilla. Let this cool to room temperature, and then pour over fruit, stir to mix thoroughly, and chill until serving. Add some fresh whipped cream on top, and this is dessert!
Makes 10-12 servings.
And So It Begins....
Welcome to my Blog! I've had so many people encourage me to do this, and finally, I'm here!
I'm looking forward to a place where I can share recipes, and cooking tips, and freely talk about my ever evolving philosophy on food, and eating, and my love for all of the good gifts given to us!
My focus will be on Real Food. But I feel that a whole lifestyle goes along with that, so there will also be posts on shopping for groceries, gardening, cleaning products, good books to read, other blogs and websites to check out, and anything else that pops into my mind!
So - just to get started, check out my "Who I Am" page, to see what has brought me to this point, and I'll be adding to my posts, and other pages as time allows.
Oh, and just to let you know - for Dinner today, we are having a Slow Roasted Chicken w/ roasted carrots, made-from-scratch bbq'd baked beans, and fruit salad. Later today, I'll be posting the baked beans and the fruit salad recipes.
I'm looking forward to a place where I can share recipes, and cooking tips, and freely talk about my ever evolving philosophy on food, and eating, and my love for all of the good gifts given to us!
My focus will be on Real Food. But I feel that a whole lifestyle goes along with that, so there will also be posts on shopping for groceries, gardening, cleaning products, good books to read, other blogs and websites to check out, and anything else that pops into my mind!
So - just to get started, check out my "Who I Am" page, to see what has brought me to this point, and I'll be adding to my posts, and other pages as time allows.
Oh, and just to let you know - for Dinner today, we are having a Slow Roasted Chicken w/ roasted carrots, made-from-scratch bbq'd baked beans, and fruit salad. Later today, I'll be posting the baked beans and the fruit salad recipes.
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