Tag Archives: thursday

Things that I know

I may never have over 1000 twitter followers

I may never have over 1000 “likes” on my FaceBook page

I may never be invited to a big blogging conference

I may never be a popular “mommy blogger”

But I do know…

that for my husband, I am his Complement

that for two little girls, I am their first example of God’s love for mankind

that for my friends, I am as Christ to them and they are as Christ to me

that there is nothing wrong with having faith, in a world full of pain

that as a broken person, I am more than happy to lean on the crutch of Christ

And to steal from Aaron Neville and Linda Ronstadt, “…that may be all I need to know.”

(Image from Danyso.blogspot.com)

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Happy Thanksgiving!!

Best Wishes and all of God’s Blessings on You and Yours on this Thanksgiving!!

It’s odd, it doesn’t really feel like Thanksgiving here because we aren’t traveling as we are not having family in, but it’s nice to have Daddy home for the day and to just hang out together.

Have a great day and don’t eat too much Turkey!

And… starting tomorrow, I’ve linked up with a few friends to have an online vendor show. If you are interested in checking out who is there and maybe getting some Black Friday deals, click here.

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Safe Travels and Happy Thanksgiving!


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Thursday’s Tasty Treat: Butternut Squash and Apple Soup

We had this for dinner Wednesday night. I wish I could say that this was my own personal recipe, but it’s not. It’s from the November issue of Good Housekeeping and it’s from The Barefoot Contessa, Ina Garten. But it’s yummy and fits with with squash theme.

Butternut Squash and Apple Soup
Makes 12 appetizer servings (or 6 meal servings)

2T. unsalted butter
2T olive oil
4c. chopped onions
2T. curry powder
5 lbs. butternut squash
1.5 lbs sweet apples (McIntosh, Gala, etc)
Water
Kosher Salt and Pepper
2c. apple juice or cider
1 loaf french bread (baguette)
Goat Cheese, room temp

Directions:
1. IN a 7-8 Qt. Saucepot, heat butter and oil on medium-low until butter melts and is foamy. Add onions and curry powder; cook 15 minutes or so until onions are tender, stirring and scraping the bottom of the pot as needed.

2. While onions cook, peel squash (to aid in peeling, microwave squash for 30 sec or so. Then peel), cut in half, discard seeds. Cut squash into 1 inch chunks. Peel and core apples, cut into 1 inch chunks.

3. To pot, add squash, apples, 2 c water, 2t salt and 1/2t pepper. Heat to boiling on high, reduce to med-low. Cover and simmer for 30-40 minutes until squash and apples are very soft.

Now at this point you need to puree your mixture. I used a hand immersion blender to do the job. If you don’t have one you can use a food pro or blender and puree in batches and return puree to pot.

4. Add 1c. apple juice or cider and 1t. salt.

5. Serve with crusty bread and goat cheese (optional)

Here are some pics of the girls enjoying the yumminess. I may have to start calling the Dragonfly Cinderella though.
                                             Brigid and soup

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Thursday’s Tasty Treats: Homemade Pedialyte

I had grand plans to share with you a great recipe for Butternut Squash and Apple soup (combining three of my absolute favorite things: Squash, Apples and Soup) plus it would stay with my heretofore established squash theme of the last few weeks, but we all know what happens when we make plans and test the sovereignty of God, right? Yeah, He laughs. Hard.

After her bath last night, The Dragonfly started vomiting. Joy of joys. After 2am, she seemed to settle a bit but this morning, she started again after having a few sips of water. So, hit the internet and google “Vomiting Toddler, No fever, Dr. Sears.” (We don’t get much vomit in our house, obviously.) One of the tips that Dr. Sears’ had was to give Pedialyte, which I knew but I didn’t have any here at home, and DH had already left for the office. So, back to google I went and I found a great recipe on Our Little Monkeys.

I made mine with 1 part Orange Juice and 3 parts water, along with the salt, sugar and baking soda. The resulting mixture is very salty and seems to be not half bad, as I am trying to keep the toddler from chugging the entire cup (because we all know what will happen next, right?) Plus, she seems to be in a state of comfort right now and doesn’t understand why I won’t let her eat everything in sight!

It’s only 830a here and I am already at my limit for annoyance, which is terrible to say, but I feel like I am singlehandedly fighting a battle with a nauseous toddler and a bored preschooler (and then couple that with the guilt of letting them watch *too* much TV and the fact that my house needs a bit of cleaning… especially the floors and bathrooms.) I think I’ll head up for a shower and I am sure after that and I great cup of coffee, I will be my awesome self again! And The Bear and I can tackle the cleaning bit, which could bust her boredom. Keep me in your thoughts and prayers!

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P.S. Please keep Chase and the entire Pottorff family in your prayers today as he is laid to rest this evening.
 

 


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Thursday’s Tasty Treat: Butternut Squash and Beef Chili

Remember last week, I wrote about how much we love our squash? Well… here’s more proof. I threw this together this week, only to find out that it’s actually a pretty popular recipe on-line. Great minds, right? OK here you go:

Butternut Squash and Beef Chili

1 small to medium butternut squash, diced
1 small yellow onion, diced
1/2 pound stew meat or steak (I used a small New York Strip)
1 can mexican style diced tomatoes
1 can red kidney beans, rinsed and drained
1 small jalepeno, seeded and diced
1 pack of chili seasoning (or you can add your own concoction of cumin, chili powder, garlic, salt and pepper.)

Toppings:
shredded cheddar
hot sauce
sliced jalepenos
diced onion

1. Cut your beef into smaller, bite-sized pieces
2. Heat a small bit of oil in a dutch oven or heavy pot, over med-high heat
3. Add meat and onions and cook until meat has lost most of its pink (about 5-7 minutes)
4. Add squash, undrained tomatoes, drained beans, diced jalepeno, seasoning, and one can-ful of water. Cover.
5. Bring to a boil, reduce heat and simmer for 20 minutes or until squash is soft, stirring occasionally.
6. Serve with desired toppings.

(You can also make this in the crock pot, just put everything in at once and cook on low 6-8 hours.)

What’s great about this chili is that is a nice spin on a traditional tomato based chili. The squash adds a nice , sweet earthiness and a different texture to the slight spice of the dish. Enjoy!!

And, of course, if you try this out, make sure to stop by and let us know how it turned out!


(since I didn’t take a picture, this is a pic courtesy of Laura Pants on Flickr.)

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Thursday’s Tasty Treat: Baked Acorn Squash

We are huge squash eaters here in the CCM household… butternut, spaghetti, yellow, pumpkin… you name it, we eat it! This recipe is one that my mom made when we were younger. It is such an easy recipe and it is a definitely a kid pleaser.

Baked Acorn Squash

Ingredients:

1 acorn squash
1/2 cup brown sugar, divided
1/4 cup butter, divided
pepper

1. Preheat oven to 350.
2. With a sharp knife, cut off the bottom of the acorn squash, creating a base.
3. With the same knife, cut the squash in half, length-wise.
4. Scoop out the seeds and fibery strings from each half. (optional: keep the seeds and roast them. yum.)
5. to each half add: 1/8 cup butter, 1/4 cup brown sugar and sprinkle pepper over the top
6. Place on a baking sheet at bake until squash pierces easily with a fork… 35-40 minutes.

To serve:

Scrape the flesh of the squash into the butter/ sugar/ pepper mixture in the cavity and eat!

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Thursday’s Tasty Treat: Easy-Peasy PB and C cake

I’ve been waiting to post this recipe until a friend tried making it in another vessel. This recipe is originally from a direct sales company, known for kitchen goods, and the original recipe used all of their equipment. A friend made this, using conventional kitchen materials and it turned out great, in her opinion!! (Thanks for testing, Heather!)

Easy-Peasy PB and C Cake

Ingredients:

A box of devil’s food cake mix and ingredients to make cake
A small tub of chocolate frosting, not the whipped kind
A small tub of creamy peanut butter
Casserole dish that can fit in your microwave
Spray oil
Toothpicks

Directions:

1. Mix cake mix according to directions.
2. Pour into a casserole dish, sprayed with the oil.
3. Add the entire tub of frosting to the cake batter, dollop wise, all over. (Make your dollops as large or as small as you want.)
4. Add dollops of peanut butter between the dollops of chocolate. (You may not use the entire tub of peanut butter.)
5. Microwave, with turntable on and casserole cover off, for 10 minutes on HIGH. If you don’t have a turntable in your microwave, rotate the dish halfway through.
6. Check doneness by inserting a toothpick in the cake after cooking. If the pick comes out clean, it’s done. If not, microwave in 2 minute increments until done.
7. Serve hot with vanilla ice cream

This cake results in a fluffy chocolate cake with pools of ooey-gooey chocolate and peanut butter woven within. If you make this, come back and let us know how it turned out!!
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Thursday’s Tasty Treat: Chicken Tortellini Soup

I have had requests for this recipe for a while so here it is!

 

Easy Chicken Tortellini Soup

Ingredients

1Qt Chicken Broth

2-3 Chicken Breasts, cooked and diced or shredded

2 Carrots, diced

2 Stalks Celery, diced

1 meduim onion

2 cloves garlic, minced

1 T butter

1 can diced tomatoes, italian style

1 container tortellini, dried or fresh (the fresh stuff you can find in the refrigerated section of the market.)

Various Spices (oregano, garlic salt, pepper)

 

In a large saucepan or Dutch Oven, melt the butter and sauté the onion, garlic, carrots and celery until fragrant. Add chicken broth, tomatoes and tortellini (if you are using the dried kind.) Cook until the pasta is soft. Add the chicken and heat through. Add spices to taste and serve hot. (If you are using fresh tortellini, add it when you add the chicken as the fresh kind does not have to cook as long as the dried kind.)

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So, tomorrow is the big day for us!! The movers are here right now, packing up our house and by tomorrow night we will be in Kansas City. We plan to stop in Denver and Vegas before rolling into Pasadena.


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Thursday’s Tasty Treats: CrockPot Pork Posole

This recipe was given to me by a friend and it has become a staple in the CCM household. It is so easy to bring together and usually leaves delicious left-overs for lunch the next day!

CrockPot Pork Posole

Need:

6 Qt or larger CrockPot

3-4# boneless pork roast

1 can hominy (white or yellow)

1 can tomatoes with chiles

1 small onion, chopped

1/2 t salt,  1/2 t pepper, 1 t cumin and Sazon de Goya (if you have it. It’s usually found in the Latin Foods aisle. They are little  orange spice packets.)

 

To make:

1. Place roast in crockpot.

2. Add hominy, tomatoes, onion, spices and one can of water (I use the tomato can)

3. Cook on low for 6 hours or so, or until Pork shreds easily with a fork.

4. Shred pork and serve on Corn Tortillas with Salsa and Guac!

 

So easy. So delicious!!

 

<img src="Pork Posole” alt=”” />

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If you try this, be sure to come back and let us know what you think!!


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Thursday’s List: Ten Things I love to do while in Door County

Good Morning! I am writing to you all from beautiful Door County, Wisconsin. Since baby Cazimir arrived this past Sunday, I was able to join the rest of my family for this impromptu trip “Up Nort’.” We are quite blessed in the regard that my In-Laws live up here year-round, which makes for easy, comfortable, family-centered lodgings. We try to make it up here at least once per year, sometimes more, and with each trip there are things that I love to do and am sad if I miss:

Ten Things I love to do while in Door County

10.

Rootbeer Floats at Wilson’s in Ephriam. 

The claim to fame here is not the ice cream (I believe it’s Blue Bunny) but it is the Root Beer, brewed and crafted in house. In the summertime, this place can be quite hoppin’, so either get there early in the day or be ready for a patient wait, overlooking the water.

9.

Hands On Art Studio

I am one of those crafty girls and this is the place to be for crafty people. They have paint-your-own pottery and craft-your-own mosaics, among other artsy deals. Make sure to get there early in your trip as the items do take time to fire and cure.

8.

The Shops on Jefferson Street in Sturgeon Bay

If you like to shop, these are shops to check out. They are cute, unique and have just about anything that you might be looking for. And if not, it’s still fun to walk downtown.

7.

Peninsula Players Theatre

We don’t get to do this every visit because the play season is limited. Peninsula Players Theatre is a theatre in a garden and therefore, kind of hard to attend in the winter time, but it makes for a great evening out. Pack a light picnic, enjoy your snack by the water and watch the sunset and attend a play in the glorious outdoors.

6.

Friday Night Fish Fry

OK, I am a Wisconsin girl through and through and I love my fish frys. (yes, that is the plural of fish fry.) Some people here will swear by fish boils (think New England Clam Bake style) but for me, fridays are characterized by fried fish, french fries and beer.

5.

Not Licked Yet Frozen Custard in Fish Creek

First of all, custard and ice cream are two different things. Custard is rich, decadent and chock full of eggs along with the cream and other goodness of ice cream. Not Licked Yet does have some indoor seating but is mostly outdoor, where you can enjoy your custard among the gnomes.

4.

Al Johnson’s in Sister Bay

Goats on the Roof. Servers in Dirndls. Swedish Meatballs. Swedish Pancakes and Lingonberries. Yum.

3.

Village Cafe in Egg Harbor

This was one of the first places that we ate at when I started coming here with my husband. Village Cafe is not just food, it’s a shop and an art studio all rolled into one. I always tell myself I am going to branch out and order something new, but I always end up with the bagel with veggies and sprouts and cream cheese. Delish!

2.

Door County Coffee and Tea

I’m a Caffeinated Catholic Mama and they sell Espresso. Good espresso.

1.

St. John’s Catholic Church in Egg Harbor

This is where The Mister and I were married. It’s the cutest little church and it’s special for us.

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I think it speaks volumes about me that most of my favorites revolve around food…


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