How did the time fly by so fast?! My first born is in kindergarten. Tim was so excited to wake up and get dressed 'just like mommy's 5th graders'. He got ready to go and was waiting at the door for the rest of us to finish getting ready! Once at school he waked down to his classroom with daddy, hung up his backpack, and got settled in. Words can not express what it was like to watch my baby boy walk down the halls of Messiah as a kindergartener. We are so thankful for Messiah - teachers that love and care for our kids, while teaching them about Christ's love, and great academics on top of that - I couldn't ask for more. I'm so proud of my baby boy.
Monday, August 23, 2010
Blackberry Jam
We took a trip to Costco the other day and stocked up on fruit. We ended up with way too many blackberries, so we made freezer jam. Ben was quite good at squishing the berriers, so I set him to work. Soon I noticed that my basket of berries was shrinking, yet my squished fruit was not. When I asked Ben if he was eating the berries, he said, 'Um.... yes?" Good answer buddy! It says so all over your face! It was too priceless not to take a picture of!
Saturday, August 7, 2010
Chicken Noodle Soup
Chicken Noodle Soup Recipe:
Chicken Stock:
Take a chicken carcass (get a rotisserie chicken at Costco or Shop-n-save, carve it and save the carcass! They make the BEST chicken stock!) and cover it with water (4-6 quarts depending on the size of the chicken, for a small grocery store chicken, use 4 quarts, a 3 lbs chicken use 6 quarts). Bring to a boil. Reduce heat and simmer for at least an hour to make stock. (The longer you simmer the chicken, the better the stock! I set my crockpot on high for 8 hours and have the best tasting stock!) Remove chicken and place into a bowl to cool. Line your strainer with a paper towel and place over a stock pot (or back into the crockpot). Pour stock slowly into the strainer, changing the paper towel if needed (if it gets coated in fats/oils you’ll need to replace it). Bring stock back to a simmer and season with 2 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tbs parsley.
Add for Soup:
Dice an onion and sauté in 2 tbs butter and 2 tbs olive oil with 2 tsp minced garlic. Once golden brown, add to soup. Add a cup of julienne carrots (or just cut some up, skins on) and 2-3 stalks of celery cut into bite-sized pieces. Simmer for 20 more minutes. While the soup is simmering, de-bone the chicken. Put meat right into the simmering soup. Discard the bones. Then add ¾ lbs - 1 lbs egg noodles (amount depends on the amount of chicken stock you made) ( OR MAKE YOUR OWN!!!!) and simmer until noodles are cooked (about 20 minutes).
Disclaimer: I cook by taste, so if you don’t like it, change it! This recipe is so very versatile! I add potatoes, tomatoes, etc – whatever sounds good and fits my tastes that day! This is how I made the soup the last time, I measured it out so I could share the recipe, so all of the spices are approximates
Egg Noodles:
Stir together 2 ½ c flour and 1/8 tsp salt. Add 2 beaten eggs, ½ c milk, and 1 tbs butter. Knead until smooth (4-5 minutes). Let rest, covered, for 10 minutes. Flour counter and roll out dough ¼- 1/8 inch thick. Cut into strips to make noodles (use a pizza cutter – for a short cut, roll the dough into a log and slice off the ends, then uncurl your noodles. Make sure you’ve floured the dough well if you try this, though!). Let pasta air dry COMPLETELY before using.
Chicken Stock:
Take a chicken carcass (get a rotisserie chicken at Costco or Shop-n-save, carve it and save the carcass! They make the BEST chicken stock!) and cover it with water (4-6 quarts depending on the size of the chicken, for a small grocery store chicken, use 4 quarts, a 3 lbs chicken use 6 quarts). Bring to a boil. Reduce heat and simmer for at least an hour to make stock. (The longer you simmer the chicken, the better the stock! I set my crockpot on high for 8 hours and have the best tasting stock!) Remove chicken and place into a bowl to cool. Line your strainer with a paper towel and place over a stock pot (or back into the crockpot). Pour stock slowly into the strainer, changing the paper towel if needed (if it gets coated in fats/oils you’ll need to replace it). Bring stock back to a simmer and season with 2 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tbs parsley.
Add for Soup:
Dice an onion and sauté in 2 tbs butter and 2 tbs olive oil with 2 tsp minced garlic. Once golden brown, add to soup. Add a cup of julienne carrots (or just cut some up, skins on) and 2-3 stalks of celery cut into bite-sized pieces. Simmer for 20 more minutes. While the soup is simmering, de-bone the chicken. Put meat right into the simmering soup. Discard the bones. Then add ¾ lbs - 1 lbs egg noodles (amount depends on the amount of chicken stock you made) ( OR MAKE YOUR OWN!!!!) and simmer until noodles are cooked (about 20 minutes).
Disclaimer: I cook by taste, so if you don’t like it, change it! This recipe is so very versatile! I add potatoes, tomatoes, etc – whatever sounds good and fits my tastes that day! This is how I made the soup the last time, I measured it out so I could share the recipe, so all of the spices are approximates
Egg Noodles:
Stir together 2 ½ c flour and 1/8 tsp salt. Add 2 beaten eggs, ½ c milk, and 1 tbs butter. Knead until smooth (4-5 minutes). Let rest, covered, for 10 minutes. Flour counter and roll out dough ¼- 1/8 inch thick. Cut into strips to make noodles (use a pizza cutter – for a short cut, roll the dough into a log and slice off the ends, then uncurl your noodles. Make sure you’ve floured the dough well if you try this, though!). Let pasta air dry COMPLETELY before using.
Monday, August 2, 2010
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