We have a mulberry tree in our backyard. It has been growing now for a few years and bears a decent amount of fruit. The kids love to run out back and pick the berries at random times. The other day Franny was outside long after the others had tired of picking berries, and came in suggesting that I come out and pick berries to make a pie.

There was no bone in my body that felt like whipping up a pie on a warm summer day. But he was so enthusiastic and sweet, it felt completely wrong to give into my own lazy desire to play sloth. I examined the tree, as he washed out a container for our pickings. He was the holder, I was the picker. Slightly taller than Lootie, who had the farthest reach of the three boys that were picking earlier, I was able to get to spots that still had some nice, ripe berries on them.

Not enough for a whole pie, but I had a bag of frozen blueberries in the freezer to supplement, and was pleased to have the opportunity to put them to use in a pie. Frozen blueberries are a common staple at our house, but I’ve yet to have actually made a pie with them. I used this recipe from Crisco for a Bluebbery Pie as a base for the pie we were making. I say “base” because of my inability to stick directly to the recipe when baking. I did my best to stick close to this one, though.

I had about 2 cups mulberries and the rest blueberry.

Franny was in charge of stirring, but he got sidetracked by the guinea pigs. I picked up the scent of bubbly, boiling fruit on the verge of burning, and ran to the rescue. It had started to scorch on the bottom, but thankfully not enough to taint the flavor of the filling.

I used the double crust recipe, but it didn’t seem make enough for the bottom and the top. So I enlisted in my standard oatmeal topping (oats, sugar, molasses, butter, cinnamon, salt and a dash of vanilla).

Initially I started to roll the dough for the crust, but that didn’t last long and soon I was using my preferred method — my fingers to press the dough into the dish.

Franny helps with the filling.

Top me off!!!

Ready for the oven…

Franny holds up our creation.

It was fantastic, and I’m not a big fan of fruit-filled pies. Thank you Franny for suggesting we make pie. I’m so glad we did.

Wordless (sort of) Wednesday

Frank’s brother took us out to dinner tonight at their favorite supper club. Somehow it took us five years to finally get around to doing it. Scrumptious. Shrimp cocktail for appetizer, wine, bread, salad, and then, bring on more food!!

I ordered two lobster tails with a potato (something-er-other) on the side, and Frank ordered steak and a lobster tail. I LOVE how the butter came melted in the dish with a candle to keep it warm. I haven’t had dippable butter in way too long.

Enjoying some grasshoppers after the meal, my lovely sister-in-law and myself.

Our oldest son babysat all of the cousins while we enjoyed dinner — three boys and three girls, all under the age of 12. Bless his heart!!

Frank’s dad came along with us, which was nice. That makes two dinners out in the past year for the five of us. We had a fabulous time. Yummy food and slow time spent with people you love. Joy.

Today’s lunch is brought to you by Marie Callender’s Chicken Pot Pie.

Though I’m not big into pre-packaged or frozen meals, in the past few years I’ve broken down and have added more of them to my shopping cart. The summer days, with the four boys home, always leads to a significant increase in our grocery spending and food consumption. I know that I often break down and will do take-out because I am short on time. But it isn’t like take-out is any more “healthy organic” than frozen.

I wish I had the time and discipline to be a better homemaker, meal-planning, gardening, cooking, cleaning. But with me working, now (out of the home and at home), my time for those things has lessened. And frankly, I didn’t feel I was doing all that well as a homemaker before I started working outside the home (which is why I figured I might as well get a job since I was wasting my time on my butt at home).

I wish I weren’t so confused.

For years I’ve been wanting to paint the kitchen cabinets. My mother warned me about it, saying it was too big of a job (for me, or just in general… not sure). Too much work, and that she likes the our “beautiful wooden cabinets.”

Well I don’t. I also don’t like the hideous worn-down paprika colored countertop. But that’s a whole ‘nother issue. That will be tackled in the near future.

I’ve been working up the nerve (aka “energy”) to just get started on the project. Either I’m compulsive and start something without thinking OR I over-think it and never start.

As summer break neared, my desire to make a dent in the project grew greater, and before I knew it I had a paintbrush in hand. With a well-timed stumble onto this page: How to Paint Kitchen Cabinets: For Imperfectionist, I was on my way. It was the gentle nudge, this compulsive imperfectionist needed to jump into things. I knew my painting would not be perfect, and that my kitchen is nothing beyond being a simple-as-they-come canvas. But I desperately needs a change, and paint is one of the simplest, cheapest ways to change the look of a room.

I started priming; 2 coats. Frank came home after I was well into the priming and had no desire to paint the kitchen (or do anything aesthetically to the house at all — <em>ever</em>), but he did pitch in and start on the upper cabinets, as well as finish up some of the lower ones that I abandoned by evening.

We are now closer to <em>finishing</em> the priming than starting it, and I need to firm up on my color choice. I know for sure the upper cabinets (or “cabs” as the trend is to call them) will be white. I am a liker of white in the kitchen. But I’ve been contemplating some color on the bottom. Right now I’m tending to favor an olive green for the bottoms, with darker handles). Our walls are a darker shade of eggshell, and the floor is a mock-marble(ish) linoleum.

Decisions, decisions.

Sophia (who will be 18 next month) called me the other day and asked if I’d like to come over and have breakfast with her. She’s staying with my parents right now (with the hopes of acquiring a JOB and moving into her own apartment), gaining her “independence” and sparing her brothers some of her teenage angst. The first week was… questionable. She spent most of her time there avoiding all responsibility and hanging out with friends. This second week, though, has gone better. She’s applied for some jobs, went to youth group, and is working on being more responsible. Baby steps.Very tiny, wobbly, and sometimes messy baby steps.

It was a nice shift to have her be making me breakfast. I thought for sure there was some catch. Come for breakfast… andtakemeshopping or Come for breakfast… and borrow me some money or Come for breakfast… and — wait, money, shopping… what else is there?

No catch though, and I checked myself for assuming there would be. Skeptical mom. She simply wanted to make me breakfast.

I’m generally a picky breakfast eater. I don’t like too many carbs (at least not “bad” white ones), and if I do allow myself a treat (generally waffles), I bang up on the protien and fiber.

White bread, Honeybun, eggs with bacon and cheese, yogurt with blueberries and strawberries and coffee.

I was hesitant to even touch the “white death” bread or honeybun because of my carb/breakfast issue. Do it for the kids, I told myself. Do it for Johnny!!

And I did. And… it was good. Not the honeybun, gosh those things are like eating sugar-speckled chemically processed carpet fibers in the shape of a doughnut. But the eggs? Yummy. Toast — everyone can benefit from some nutritionally-void buttered white bread now and then. Coffee, good (surely made by my mother or father before they left), but whatever.

Conversation was nice, the food was good. Finally. Finally a respite between the head-butting that has become so common over the past few years. Just as it was years ago, watching her take baby steps, make friends at the park or accomplish other rights-of-passage as a baby/toddler/pre-teen, it is also satisfying and gratifying to see her making those same steps into adulthood.

Now if I could just get a picture of her that doesn’t look like it fell off of Myspace.

I’ve got five kids and they’ve all got temperamental hair. One’s got a ‘fro, one’s got straight thick hair, another curly lion’s mane… so I’m always needing to wet their hair down before I comb it. When my daughter was young (she’s got the nappiest hair of them all), I would stock spray detangler like it was a main food source for our family. Needless to say, that gets expensive.

So I started mixing my own detaingler for my kid’s hair. Got a squirt bottle and did a 5:1 (5 part water, 1 part conditioner). Works fabulous and is cheaper than buying detangler by the case. I’ve used all kinds of conditioners, but through trial and error, I figured out that the L’Oreal Kid’s Conditioner (or Suave Kid’s Conditioner — basically a kid-specific conditioner) works best, and it smells good.
Now watch them come out with a “concentrated detangling solution” that you mix with water. Don’t act like you didn’t see it here first!! And they best be sending me a case of conditioner, since I’m talking them up like that. And they best not discontinue this conditioner or I’m going to be shaving my kid’s heads.

(c. 2005)

I found this recipe for doughnuts and we’re making some.

Quick Doughnuts
Ingredients:
4 cups sifted flour
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1 tsp. salt
3/4 tsp. baking soda
1/2 tsp. cream of tartar
2 tablespoons shortening
3/4 cup sugar
2 eggs
1 cup sour milk or buttermilk

Sift together flour, salt, soda, cream of tartar and spices. Cream shortening and sugar; add eggs and beat until light and fluffy. Add milk and then sifted dry ingredients. Mix thoroughly until smooth. With as little handling as possible, roll dough out on floured board 1/4 inch thick. Let stand for 20 minutes. Cut with 2 1/2 inch cutter or glass bottom, and use a small cutter for the middle. Fry as above. Makes about 3 dozen doughnuts.

Below are some pictures of our doughnut adventure; don’t expect perfection.

They turned out pretty good, although I was a little nervous because some were a bit doughy in the center and the recipe involves eggs. They are darker, too, because I used a majority of whole wheat flour (a staple in this house), and a bit of cocoa powder. And I don’t have a picture of use eating because it was a regular old feeding frenzy.

I’d like to make these again at some point, but boy, my stomach feels like lead and I’m sure to have a heart attack within the hour.

(reposted from 2005)

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In 2006 I wrote about a Cold-Brew coffee concentrate that you could easily make at home. After switching over to WordPress, it got buried. But it is one that is worth re-visiting…

After reading a magazine about cold-brew coffee, I thought it would be an interesting project to try. The article boasted of a less-acidic/bitter brew, yet still strong and tasty – but noticeably smoother. With a multiple batches under my belt, now, I am ready to share some information.

I knew there was an appliance (called the Toddy Maker Cold Brew Coffee Maker) that I could purchase to make the coffee, but decided to take a more rustic approach. If I can accomplish a decent cold-brew coffee without spending any money or cluttering up my house with yet another appliance – I’d be a happier woman.

There’s instructions out there, most conflicting. Here you will find instructions to how I made cold-brew coffee with success.

COLD-BREW COFFEE INSTRUCTIONS

I put coffee grounds (nothing special – store bought ground OR your favorite whole bean [set your grind to percolator]) into a glass measuring cup. The ratio I used was 3:1, water:coffee. (You can simplify by doing 1 pot-worth of grounds to 16 oz. water, if you’d like.) I stir mine, though others will say not to. I don’t see how letting dry coffee sit on top of water is going to do anything for you, hence my decision to stir the mixture, making sure all the grounds get wet.

After stirring the mixture, I covered it and placed the container into the fridge for minimum 12 hours.

After the waiting period, I give it one more stir; filter it to get rid of the grounds. (I use a mesh tea-strainer to filter the grounds out. I’ve also had success with first filtering through with a veggie colander, and then using the mesh filter.)

To prepare the coffee I used a similar ratio, but that will depend on your own tastes. I put the concentrate in my mug, and put some fresh water on the stove to warm. I didn’t heat it to boiling, but to the point where steam is escaping. Poured this over my concentrate.

That’s it. Very simple. Generally used 1 cup coffee to 3 cups water and it makes enough concentrate for a day or two. Obviously depending on your ratio of concentrate, you will need more or less to make your coffee. The more times you do it, the better you will be able to make the mixture to suit your own preferences. You can store this in the fridge for up to a week.

Bottom Line:
I really like cold-brewed coffee. It is a simplified, less wasteful way to make coffee (I don’t like coffee that has been sitting on a heating element) and the smooth taste very much appeals to me. This would be a great way to make coffee while camping or traveling.

Misc. Findings:

- Preferred type of coffee grounds used is a percolator-coarse ground, the better the coffee, the better the end product
- “Brewing” coffee more than 12 hours (I went as far as 22) did not alter the taste of the concentrate
- “Brewing” coffee at room temperature rendered a more bitter coffee, though some might like this more, I preferred the refrigerated version
- To strain I used a tea strainer, you can use cheesecloth or whatever strikes your fancy

If you have suggestions or tips, feel free to contact me.

Our livingroom table has turned into a classroom. Franny has a tutor (who comes once a day for two hours), being taught mostly while on his back on the couch. He was progressing to sitting up, but then had the surgery and was on above the heart leg-elevation orders again. Tomorrow he should be able to sit up more again.

It has also become a place where I do my work. Although, it was that way before, too. Calculators, box of writing materials, reading books, sticky notes…

My mom came over today while the tutor was here so that I could get into work for a couple hours. I also needed to gas up our van, which I was actually excited to do, since I would get it for 90 cents off per gallon due to Fuelperks. Work was methodical and predictable, which was fine with me. I stayed a little longer than I thought I would, and by the time I was ready to leave my stomach was completely obnoxious, begging for something to fill it up. A tootsie roll from my candy dish did not suffice.

I did save a nice chunk of change, but the savings didn’t fill my tank (limit of 20 gallons, the tank is 30). But I was still a happy lady. But on the way home, I was wracked by the temptation to stop (anywhere!!!) and get something quick to gobble down, my hunger was so atrocious. I passed one, two, three fast food restraunts. I knew if I could hold out for the last one, I would be fine, with no more options. I reminded myself of the turkey and salami I bought from the deli two days before.

Make a sandwich, make a sandwich.

Willpower prevailed (this time), and I did not spend money on lunch. Instead I had my new favorite mix (Sierra Mist and cranberry pomegranete juice) and a sandwich.

With hunger manning the ship, I used about double the turkey I normally do. It was still very good.

If I were really smart, I’d make another one of these for myself to either take to work tomorrow or to eat right when I get home. Mmm.