A Helpful Hint.

I have gotten so blog-lazy lately.  Just pictures and short comments.  We have so much going on that I would love to share.  Today I decided to post a helpful hint.  Hope it is helpful!

 

This time of year we get lots of papers from the school requesting money or signatures for various last days of school activities.  In addition, the summer camps start sending letters with sign-up sheets and deposit requests.  

 

It can be totally overwhelming.  I can never remember it all. With 4 kiddos in school, I found myself under this pile of papers and needing a better system.  The old one of writing things on the calendar just wasn't working anymore.  

 

So I came up with one.  I organized the information/request sheets by due date. Then I stapled them together like this.

 

I put the lists of information on top and then filed the papers under those by due date.

Like this.

Then I used envelopes (These happen to be business envelopes we have collected out of bills we get in the mail.  Use up what you can instead of throwing them away!!) then I label the outside with the kid's name, what it is for and how much money is inside.  I sit down with a pile of 1's and 5's and begin to fill them up.  As you can see in the lower left corner, Levi M. needed 3$ for pizza.  This goes into his folder and to school.  The same goes for the rest! 

 

Now back to that stapled pile of papers.  I go back to the request sheet and label what has been paid and when it was paid.  This way I don't do it twice if they send a reminder sheet. 

I do write things on the calendar to keep up with everyone.  But it is nice to keep these sheets in a handy spot in case I forget information such as; do they need a sack lunch, will they need sunscreen or extra money for snacks at the event they attend.  That is hard to fit on a calendar.  :) 

When an event passes, I can clean up my stack of sheets by removing the old ones or adding new ones as they come in. 

I probably seems like a lot of work but it really saves stress in the end.  I hate pulling up to the school and having Jolie say, "Oh, I need 2 dollars today for..."  Then I end up digging trough my purse and trying to count change if I don't have cash.  This keeps me from giving my kids the stink eye.

I love finding a system that works for us!  Any help I can get in raising this brood is help I will take.



Jelly and you

Okay, so it's really jelly and me.  But it so easily could be jelly and you!  I want to show you how simple it is to make a batch of jelly.  The hardest part is getting the juice.  You can do that on your own by juicing your own fruit or you can buy 100% fruit juice from the store.  Jams are even easier because you can use frozen fruit if you don't have fresh. 

Today we are making jelly.  Apple jelly.  Remember this, trip to the apple orchard?  Well, the apple were so small that they were very hard to peel.  You know what they say, if you can't peel 'em, juice 'em!  Hahahaah...no?  Okay, well, we will move on. 

I used a steam juicer to get all of the goodness out of the apples, then I threw the remains to the chickens.  They were not appreciative of the sacrifice.  Dumb things. 

After I had that liquid gold! I decided to do what any busy mother would do.  I stored it in the fridge until I could find time to make some jelly.

The time came today!  Hooray!  I had my waterbath canner on the stove for a week.  It was calling to me.  So I decided to do it.  Jelly used to be a big process for me.  Now it's something I can do, juice to jelly, in less than an hour.  And that's two batches!  If you can get a system going, it makes it easier.  Here is my system.

I bring the measured amount of juice plus the box of pectin to a boil (measurement will depend on the juice and will be listed on the instructions in the pectin box.)  Then I add the measured amount of sugar (this too will be listed on the instructions.) 

While I am waiting for the second boil, I set a timer for one minute. 

Here is the part where you have to be patient.  The mixture must come to a rolling boil before you start your time, not a soft boil!  A rolling boil should not be able to be stirred down and should look foamy.  Keep stirring during your minute boil.  When the minute is up, take the jelly off of the heat.

Oh yeah, I need to tell you an important part. FAVORITE CANNING TIP EVER!   Before you begin, stick you clean jars on a cookie sheet and put them in the oven on 210 degrees for at least 20 minutes.  This will steralize the jars without the mess and time of boiling them.  Then when you are ready to fill them, the jars are hot and ready to go.  Brilliant!

Fill the hot jars with jelly.  Leave a 1/4 of an inch of headspace.

I keep a small pan of water almost at a boil.  Then I can steralize and heat my lids before they go on the jars.

Wipe your rims clean.  (I use a wet paper towel or a clean rag.) Then place the lid on the jar and apply your rings.  Do not over-tighten.

Place them in the warming waterbath canner.  Let them come to a boil and then start your time.  The instructions will tell you how long to process them.  Mine processed at 5 minutes for the pints, 10 minutes for the quarts.  Some people will say that jelly doesn't need to be processed but I always do!

After the time is up, I let the jars cool for a few minutes on the canner rack.

Then I pull them out to cool on the counter and listen for the ping of victory! ( that means your jars are sealed!)  Remember to tighten your lids again after they have been processed so that you get a good seal.

It will take a few hours or a few days for the jelly to set.  It just depends on the fruit.  Don't get discouraged if it doesn't set right away.  If it doesn't set after two weeks, you can remake it (which is easy but kind of annoying) or you can use it as syrup.  We have had some delicious pancakes that way!

I really hope some of you get inspired to try this.  It's easy!  You can do it!  Homemade jelly is just one of those things that can't be duplicated in the the store.  Plus, they make great gifts.  We gave jalapeno jelly, a block of cream cheese and a box of Wheat Thins as teacher gifts this week.  Last year I was able to give grape jelly to several of the school staff at the end of the year.  It's a fun thing to give and it makes you look like you are a master in the kitchen even if all you can do is boil water!  Let me know if you give it a try!

I have linked to Homestead Revival's Barn Hop!

Little energy bites A.K.A, the best darn snack ever!

I am always looking for creative after-school snacks for my kiddos.  We get bored with the same old things.  I found a great recipe on, where else, PINTREST!  They are called No-Bake Energy Bites.  I have made them a few times and modified the recipe to our tastes.  We love 'em!   (For those with food allergies or intolerance, don't let the peanut butter scare you.  You can substitute sun butter or almond butter or whatever you like!)   Here is the photo recipe...

First you start with oatmeal.  These are old fashioned oats, not quick oats.  You need a cup of them.

Then there is the peanut butter.  I was scraping the bottom of the jar on this one.  You need a half cup.

Then there's the honey.  Ahhhh, honey!  You need a third of a cup of that.

Here is where I parted a bit from the recipe.  It calls for a whole cup of coconut.  When I made my first batch, I found that it was too much coconut flavor and not enough peanut butter for our tastes.  So I cut the coconut down (to maybe 3/4 of a cup if that) and added a bit more peanut butter (about the same, 3/4 of a cup instead of a half cup). 

This is another deviation.  The recipe called for a half cup of flax seed.  I didn't have flax seed but I did have bran.  So I used bran!  Totally flexible recipe!

This I did not change.  A half of a cup of mini chocolate chips.

 I took out some of a dry ingredient (coconut) and added more of a wet ingredient (peanut butter), but I wanted to keep the ratios about the same.  So I added more of a dry ingredient.  Dried cranberries (half of a cup)!  It was a great addition.  I have also made these with chopped walnuts.  Yummy.

Put it all together and what do you get?

Vanilla?  OH!  I forgot the vanilla.  1 tsp of vanilla extract will round out the flavors.

I mixed mine in a mixer but you can certainly do it by hand.

After they sit in the fridge for an hour, you can make bite-sized balls of goodness.  These are easy to eat, way too easy to eat.  So be prepared to have some self control.  Or be prepared to stuff six of these in your face at a time.  Whatever works.  The kids love them.  Especially if you call them cookie dough bites!  Enjoy!

Here is the listed recipe:

1 cup oats
3/4 cup of peanut butter
1/3 cup honey
3/4 cup coconut
1/2 cup wheat bran or milled flax seed
1/2 cup mini chocolate chips
1/2 cup dried cranberries or other dried fruit
1 tsp vanilla

Mix until blended.  Chill for an hour then form into bite-sized balls.
(Of course I double this for my family:) 

In a pickle? (Bet you can't guess where this is going.)

We came back from our week in New Mexico to a garden full of giant squash.  So what's a girl to do?  I can tell ya what this girl did.  I made pickles!  Spicy bread and butter pickles to be exact.

  

Last year, I bought the mix from the store for bread and butter pickles.  But I really didn't like all of the ingredients.  This year, I found a recipe that I liked and tried it out.  I had to buy the spices, which did cost some money but I can make several batches.  This is mustard seed, celery seed, ginger, tumeric, and peppercorn.   

I sliced the squash (patty pan) with some white onion and then gave it a ice cold bath.  This seems to help the squash stay a bit more crisp when pickled.

I sliced some jalapeno from the garden.

I mixed the spices with some sugar.  These are bread and butter pickles so them must have sugar!

Then I pulled out my trusty gallon of white vinegar.

I mixed the vinegar with the spices and put it on the stove to boil.

While I was waiting, I drained the squash and packed it into a clean and sterilized jar along with a half of the jalapeno.  Then you ladel the boiling hot spiced liquid over the squash.  You need to tap the jar to get rid of the air bubbles then leave about 1/4 inch at the top of the jar. 

I wiped the rim of the jars to make sure they were clean then I put on the lids and rings and dropped the jars into a waterbath.

After boiling for 10 minutes we have pickles!  Actually, they need to sit for about 2 weeks to get the best flavor.  It's hard to wait but it will be worth it.  See the yellow color?  That's the tumeric, not Yellow #5!


This is not a recipe but I do have a recipe.  If anyone is interested in the actually recipe that I used, leave a comment with your e-mail address and I will send it to you.  Otherwise, you can find a recipe that suits you online.  It's important to find one that is specific to your tastes.  That is why I didn't post this one!  I just wanted to show you how easy it is to do yourself.  Here are a few sites that have similar recipes:

http://pickyourown.org/breadandbutterpickles.htm

http://www.mtnlaurel.com/Recipes/squashpickles.htm

http://www.justapinch.com/recipe/lisa-crum/bread-and-butter-squash-pickles-regular-and/vegetarian-vegetable-appetizer

The recipe :)

I started out my last post with the intention of sharing this recipe.  But the post took on a life of it's own.  So today, I bring you the photo recipe!

You start with 6 lemons.

You squeeze all of the juice out of  'em.

Then you do the same thing with 2 oranges.

You put the juices together and then put 2 cups of water and a cup and a half of sugar in a pan. 

While that is heating and melting together, you cut 8 sprigs of mint, wash them and put them in the jar you will use to store the syrup.

When the sugar has fully incorporated into the water and the mixture is heated, add the juice to the sugar water.  Then you boil it a few minutes.  Take it off of the heat and pour it over your mint sprigs.

You must let it cool down. Then put it in the fridge for 4 hours or overnight.  When it is ready you pour the mixture over ice, filling 1/4 of the glass.  Then you fill the rest of the glass with ginger ale.  Garnish with orange or lemon slices and bit of mint.

Your 2nd son will love it.

Your only girl will chug it.

Your baby boy will use it to make everything sticky.

Your eldest son will look at you with his big blue eyes and you will try to kiss him and he will pull away spilling the delicious drink.  He will blame you.  Oh well.  Here's to summer!

PS:  The glasses my kiddos are drinking out of belonged to my Great-Grandmother Gilger.  She was the sweetest woman I ever knew.  Her glasses are the perfect way to hold this drink.  So pick a special glass and make it a moment!

Buns of steel! (really buns of wheat but that doesn't sound as exciting)

I love to make our own hamburger buns.  We use them for all sorts of things, not just burgers.  I don't always make them.  Sometimes we buy them from the store.  GASP!  Yes it is true.  But I do enjoy the process when I have the time to do it myself.

Start with 1 and 1/3 cups warm (not hot) milk.  Have you ever wondered why people in the movies drink warm milk when they can't sleep?  I have never actually met anyone who does this.  Is this something we are all missing out on?  Does warm milk have some sleep-inducing quality?  Is warm milk magic?!?  (What's with all the questions about warm milk?  Don't you have anything better to think about?   This lady needs a warm glass of get a life.  Why am I reading this blog anyway?)  

Moving along...this is yeast.  You all know yeast.  It is nature's finest in a jar.
(2 and 1/4 tsp)

When you mix it with sugar, yummy, ferment-y things happen.
(2 Tbs)

While you are awaiting "proof", gather the other ingredients.
 Don't know why I love you, I just do.
(1 and 1/4 tsp Kosher salt)

Don't my girls make pretty eggs?  It's almost sad to have to destroy it.
(1 egg)

Photo needs no caption.  Butter speaks for itself.
(4 Tbs butter)

I am in love with the man who gave me these.  And with the 4 little munchkins that follow him around.  They're cool too. 

Now that we have gathered the ingredients and viewed our Mother's Day present we can check our yeast.  See, "proof" of the leavening power of your yeast.  It will smell like addiction.  Yeasty, yeasty addiction.

Time to mix in the above ingredients well with the proofed yeast.  Then we add our flours.  I used half and half.  Whole wheat and white.  Knead the dough10 minutes or until it springs back when you mash it.  You know, like elastic.
(4 cups flour)

I love the way dough rises.
(Until doubled)

After the rise I punch down the dough and cut the dough ball in half, then cut the halves in half, then cut those in half until I had 12 perfectly portioned dough balls.

I used my lovely daughter to take this picture.  I am expertly flattening out the dough ball.  Think hamburger patty.  I am sure you could roll out the dough and cut circles instead.  I have not tried this so if you do, let me know how it turns out.

Line them on a baking sheet and let them rise until puffed.

See, puffed.
(The recipe calls for an egg wash and sesame seeds but we just aren't that fancy on a daily basis.)

Bake at 400 degrees for 18 minutes.  Then, cut them open and fill them with deliciousness.  These were made for BBQ sandwiches.  The extra buns make great toast or you can use them like you would any slicing bread.  I wanna hear how they turn out for you if you try them!

Here is the written recipe:

1pkg or 2 and 1/4 Tsp yeast
1 and 1/3 cups warm milk
2 Tbs sugar
1 and 1/4 tsp kosher salt
1 lightly beaten egg
4 Tbs butter softened
4 cups flour (half and half)

Mix milk, yeast and sugar.  Proof for 10-15 minutes.  Add remaining ingredients in order.  Knead with dough hook 8 minutes or by hand 10 to 15.  Rise unitl doubled.  Divide into 12 balls.  Form bun. Rise until puffed, 60 minutes.  Bake at 400 degrees for 18 minutes.