Monday Gratitudes

I had every intention of keeping this blog up to date.

I even intended to send out a Christmas letter.

I thrive when things are in order and go as planned.

But things happened.

December was crazy.

We ripped up the flooring in the front foyer.

We painted the front foyer and hallway

We painted the hallway a second time.

and...

I decided to make a ton of Quillows.

They were Christmas presents.

I decided a couple of years ago to start making homemade presents. Who doesn't like to receive a homemade gift? Right!?

It still is a good plan, but I need to start a lot earlier. Maybe March is a good time to start!

I was enthusiastic and thought.... if anyone can do it, I could.

I started sewing.

I realized that my eyesight really isn't as good as I think it is.

They took longer than I thought.

I shipped the last one off a few weeks ago.

I also had to make 2 shepherd costumes and a lamb suit for

our kids Nativity play.

They did turn out good.

So today I am grateful for life...in all aspects.

grateful to be busy.

grateful for things slowing down a little??

grateful to have found beautiful hardwood floors under the tiles.

grateful that we didn't go to Disney-world. Too much to do on this Old House.

grateful that we can go next year!

grateful for all the Christmas letters from family and friends! I vow to do better.

Yummy Food

Happy Thanksgiving!

Try-it Tuesdays Heart Healthy Lentil Soup

We have had so much rain the past few days. The whole area is on flood warning, We have one section in our basement that is about 2" deep and still rising even though we live on a hill. We're used to it. It seems to happen once a month. Projects never cease to end. We'll tackle that one in about a year. Crossing my fingers while writing this
Anyways something warm on a chilly wet day is always nice, so I thought I would post this yummy recipe. Goes great with a loaf of sourdough bread.

Lentil Soup
2 tablespoons olive oil
1 large chopped onion
bag of carrots sliced
couple stocks of sliced celery
salt and pepper to taste
1 pound lentils, rinsed
1 -2 chopped tomatoes
1 quart chicken broth

1 to 2 quarts water
dash of cumin

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, cumin, water and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

Note: You can add corn, cauliflower, slices of kelbasa suasage, etc. to fit your taste.

Quick October

It’s already November. When did that happen? Every store is decorated with gift-giving ideas -showing that Christmas is right around the corner. Before I look ahead, I wanted to post some October photos. We had such a fun month.

We had family come for Halloween and were so sad to see them leave. My kids relish any time they have with cousins.

We thoroughly enjoyed going to

Carthage and Nauvoo. We went during the off- season and were glad to be able to do all the wonderful things without the crowds. It was peaceful. We stayed at a nice place called Nauvoo Log Cabins.

Thanks Cousins for coming to our neck of the woods!

Happy Halloween

My kids love watching their faces dance around. So funny to hear them giggle. Before you press the arrow, go down to the bottom left hand side of my blog and pause the music.

Try JibJab Sendables® eCards today!

Try-it Tuesdays Pumpkin Spice Cookies

This is such a fun fall recipe. I came across this recipe years ago in the grocery store. I make these every year during the fall season and these cookies always come out just right. It's a keeper.
Hint-You can substitute fresh pumpkin instead of canned. If you don't like chocolate with your pumpkin just omit the chips. Tastes great either way.

Pumpkin Spice Cookies
2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 can (15 oz.) Pure Pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
1 cup chopped walnuts
• VANILLA GLAZE (recipe below)

Preheat oven to 375° F. Grease baking sheets or just use your sil[at. 

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by tablespoon onto prepared baking sheets. 

Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze. 



For Vanilla Glaze: 
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Monday Gratitudes

Okay I love older homes. The architecture and character of an old home is just something you can't achieve in the new housing markets of today. But then you have to contend with the numerous mistakes the previous owners have made over the years.
We need to redo this old grandma kitchen! it is desperately in need of some help. The cabinets are fairly new but so flawed. The drawers are only 2 inches deep and don't even hold a utensil tray correctly. So sad but it needs to be redone.

If you have any ideas or photos, please share! It definitely needs a splash of color. The yellow is no longer on the walls. Now it just has a coat of white primer.
I've been thinking of white cabinets and some fun colors? This second kitchen was in another house that was on the market when we bought this house. I loved that house but it had no yard for the kids to play in. Compromise is always good. Right.
I am truly grateful to have a roof over my head and am more grateful that my hubby is able to work on a lot of the projects in this old house of ours. Right now one of our hallways is torn apart. I would love to take photos but there is so much dust in the air, I;m afraid it would ruin my camera. More to come

Monday Gratitudes

My sweet little boy started preschool for the first time this past week.
I was worried. No, I was petrified.
Since my stroke this past January he's been very clingy and will not leave my side. He is literally my shadow.
But guess what.. he had an absolutely wonderful first day and seems to like the kids in his class.
Miracles still happen -even small ones. I am grateful for this.

Monday Gratitudes

I always thought that Labor Day was a holiday to squeeze in one last trip to the lake as summer gives way to fall or one last excursion to buy school clothes at all the great sales. Oh, I also thought it was the last hurrah before the start of a new school year (so not true, since my kids seem to be starting school earlier every year). All joking aside -that's well and good, but maybe we should be thankful for those who have and continue to faithfully perform their jobs here in this good country and those who serve this country abroad.
American workers have risen to the occasion in times of crisis. They have increased productivity. They have been responsible for innovations and discoveries that have enhanced our quality of life and the rest of the world's.They have toiled to produce the greatest country in the world.
Americans deserve a holiday for a job well done.
I am thankful for those around me that are the backbone of this country and who truly get the job done.

I am truly thankful that my hubby (who is at work right now) has a job. How blessed my family is.

So enjoy your family and friends today and take a minute to thank yourself and others around you for the hard work you do.

Try-it Tuesdays Caramel Apples

My family and I love caramel apples. Such a fun treat to make for a sleep-over, birthday party, Halloween, you name it and anytime is a good time.
I have tried several recipes and found this one to be the best for caramel apples. Try them, you'll love it.
Caramel
2 cups light corn syrup
1/2 cup water
2 cups sugar
pinch of baking soda
1 stick butter
1 (12oz) can evaporated milk

In a heavy 4 quart saucepan, combine corn syrup, water and sugar. Place over medium heat and stir occasionally with a wooden spoon until the mixture comes to a boil. Add soda and stir well. Clip on Candy thermometer. Add butter and stir well. Stirring constantly and without allowing mixture to stop boiling, slowly add milk.. Continue stiring yo keep mixture from scorching. Caramel is done when it reaches 242F. Remove from heat and allow to cool to 200F. Dip apples until thoroughly coated. Place on a bed of nut, chocolate chips, m&m's, etc., Hint: Silpat's work great if you only want a caramel apple!