Strawberry Pie

My mom has a wonderful habit.  No matter what the fruit project is (canning, saucing or jamming), before she dives in or shortly thereafter, she briefly stops the process to make a pie.  It's a wonderful reward after a hard day of peeling, turning, slicing, or capping.  You know, that end of the day feeling when your feet are throbbing and you're exhausted yet so happy with what you've put up.  Not to mention, the relief to have had enough energy to get the kitchen back in order.  After a make-shift dinner of leftovers or fruit over biscuits with milk, that pie is a good old fashioned reward for your efforts.

Our strawberries won't be as plentiful this year because our bed is full of year-old plants, but the ones we are getting are big and beautiful and we are eating them straight from the garden and on top of oatmeal.  The other morning, Sadie told me that she thought we should make a strawberry pie.  Even though I wasn't going to spend my day in a hot kitchen putting up fruit, I thought it was a fine idea.  And, when I realized I hadn't shared my mom's strawberry pie recipe with you, I knew I needed to share it.  Some things are just too good to keep to yourself.

And while I'm telling you what *I* think you should do with your strawberries, here are a couple other recommendations...

Strawberry Yogurt Popsicles and Smoothies

Strawberry Brunch Souffle

Spinach Strawberry Salad
Mrs. Davey Funk Cake and Tishy Fuloo

Mama JJ's Aunt Valerie's Blueberry (or Strawberry) Bars

Strawberry Frozen Yogurt

Mom's Strawberry Pie 
If you use a 9 or 10-inch pie crust, simply increase the amount of strawberries. I think this pie is best chilled, so if you want it for dinner, make it in the morning, allow it to cool and stick it in the fridge.

8-inch pie crust
3/4 cup sugar
3 tbsp. cornstarch
a pinch of salt
1/3 cup water
2 cups crushed strawberries
2 1/2 cups sliced strawberries (the smallest ones can be left whole)

Bake the pie crust (empty) for 8-10 minutes at 400 degrees or until it turns light brown.  Set aside.  Combine sugar, cornstarch and salt in a saucepan.  Add water and crushed strawberries and bring it to a boil over medium high to high heat, stirring often.  Once the filling is thick (when you take your spoon across the bottom of the pan it should take a few seconds for the filling to re-cover the exposed pan), remove it from the heat.

Lay the sliced strawberries in the bottom of the baked pie crust and then cover with the warm filling.  Let cool completely and then refrigerate until ready to serve. Pin It

"Are You Expecting?"

Even if you've come to some kind of peace about the fact that you look like you're four months pregnant (with your fourth child) when you're not, it sure doesn't take much to remind you that, if given a choice, you'd rather not appear that way.  I'm speaking from personal experience, of course.

Sometimes what snaps me out of my "some kind of peace" is seeing a brand new mom toting her three week old infant around looking as if she's never been pregnant.  Sometimes it's checking out my profile in the bathroom mirror.  Sometimes, someone actually asks me if I'm expecting-you know, they ask it very sheepishly as if they know there is a chance that you're not.  Just a little piece of advice- if there is even a hint of doubt in your being, please don't ask.

But, sometimes, just sometimes, this happens... and instead of feeling sorry for myself, all I can do is shake my head in disbelief...

It was the weekend of Jamey's graduation and we decided it would be fun to order make-your-own bagel sandwich trays from our local bagel shop for lunch for everyone.  I told them I would pick everything up between noon and 1pm.  I arrived there at 1pm only to discover that they hadn't even begun putting my order together.  I stood there trying hard to be patient while I envisioned eight adults and nine children back at my house- all waiting for lunch.  Of course the bagel shop employees were very apologetic and nice about it all.  I wasn't upset with them as much as I was about having to stand there while I wanted to feed our company at home.

Finally, finally my trays were ready and I shuttled them out to the car.  With everything loaded I was about to start the engine when a man came up to my driver's side window.  My window was already rolled down about an inch, but this stranger said, "Roll down your window".  Um....what?  I rolled the window down another half inch and locked the door.  And, get this...he asks me, "Are you expecting?"

I stare at him, my fight or flight instinct turning to incredulous-ness. "No," I say.  Then, this man, who was probably slightly younger than me wearing shorts and a t-shirt and holding a cup of coffee, starts bumbling around saying, "Oh, I'm so sorry.  I hate when this happens.  Sometimes it's just so hard to tell.  The reason I asked (now get this!) is that I like giving money to pregnant women."  And he was saying this all as if he felt sorry for me.

At this point my eyes had to have been as big as saucers.  I couldn't believe that instead of finally getting this food home, I was sitting here having this discussion.  I really couldn't tell if this guy was sincere or not, so to humor him (and maybe even in an attempt to make this whole conversation seem more normal and not the weirdest one I've ever had) I told him, "I've had children and I know what I have and I'm okay with it."  He then says, "Really?" and looks surprised.  He continues, "That's good.  I have some weight I could lose, too" and he grabs his gut and shakes it.  Seriously?!

It was at this point that I finally came completely to my senses and told him I had to go and drove away.  I didn't even tell Jamey about it until that evening when most of our company had left.  I think I was repressing the whole odd experience.

But what I've come to believe (because anything else kind of scares me) is that this guy doesn't have much experience talking with women (I'm very perceptive- can you tell?) and that seeing those trays of meat I was carrying sent him into a delirium that caused nonsense to spill out of his mouth.

***********

As much as interactions like this and trying to find clothes that fit and look flattering can be a pain in the rear, I have this belly because I grew three children in there.  God gave me this body and it's gotten me through some pretty incredible things in my life.  Twinges of wishing it were different sometimes won't completely go away,  I imagine, but the trick, for me, is not to let myself wallow.  When those thoughts find their way to the surface, they need to be called out for what they are- pointless, destructive and ungrateful.

We need to take care of our bodies, not loathe them.  They have to carry us around for a good long while yet (Lord willing).

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You Might Be Mennonite If...

...you wash your plastic bags and hang them on the line...

...and save your twisty ties.

Disclaimer:  It is not deemed safe to wash and reuse plastic bags that have held meat or cheese.  I actually follow this rule because spending money on doctor's bills wouldn't be thrifty if it can be avoided. Pin It

Spring Panic

This happens every spring.  I look out onto our gardens and see all that Jamey has planted and think, "Oh. My. Word.  Where am I going to put all this food?"

Then I roll up my sleeves and set to defrosting one of our two freezers (they take turns).  This year it was the upright that needed defrosting.  The process of shutting one down not only saves electricity (for the time being) but it gives me a really good idea of what we have left in the freezer department.

I whipped out my trusty canning journal and made a list of what we have left along with notes for this year.  This helps me know what to put up less of this summer.  Here are my notes...

Not everything was going to fit in the chest freezer, so I cooked up two chickens, shredded the meat, bagged it and squeezed it into the freezer part of our fridge.  I stuck three quarts of frozen applesauce in the fridge to thaw- we'll eat those in a matter of days.  Then there were the ~16 pints of chopped frozen peaches.  We intended to use them in baked oatmeal, but blueberries often win out around here when it comes to oatmeal, so all of the peaches didn't get used.

When I saw those bags of peaches I had an epiphany.  It was not an original idea in the grand scope of things, but for me, it was.  I decided to make peach jam.  In May.  I thawed the peaches and stored them in the fridge overnight, adding a little bit of lemon juice to prevent browning.  Even though there was only chopped peaches in those bags, a lot of juice/water separated from the flesh, so prior to making the jam, I used my immersion blender to make a peach puree so everything was blended together.

Except for a slight change in color (it's slightly darker), it worked and tastes just the same (wonderfully peachy).  And, because we loved canning nectarines so much this past year, we now won't need to buy peaches at all this summer.  Our own peach trees will bear enough for us to eat fresh and now we're set with jam.

6 pints and 15 1/2-pints

I didn't expect to put my canner to work so early this year.  I gave it a little pep talk just to get it ready for what's coming.  It's got a lot of work ahead of it this summer.

Note I never said the panic passed. Pin It

One of My Favorite Dishes

Last fall I somehow forgot to make it.  That means it's been an entire year since I've made and ate this dish.

And that, my friends, is much too long.

It's one of the drawbacks of trying to eat what's in season.  Spinach only comes twice a year around here (when planted outside) and if you miss making a certain spinach dish during one of those times, you're up a creek.

Well, yes, I could have just given in to my cravings and bought myself some store bought spinach and whipped it up, but that would have felt like cheating to me.  While I'm generally one who cares a lot about rules, it's not that I would feel like I was cheating my "rules", I would feel like I was cheating nature.  So, this leaves me looking forward to a lot of things and, when the time comes, enjoying a lot of things very, very much.

Not that anyone else should feel like they have to follow my food rules.  You shouldn't.  Each person has to decide what matters to them.  Finding out what matters and being disciplined to carry out those ideals is what's important and rewarding.  Getting what you want when you want it can warp a person, don't you think?

Where in the world am I going with all of this?  Can you tell I just write whatever rabbit trail thoughts run through my head?  Of course you can.  Okay, woman, focus!

What I really want to tell you about today is Rice, Bean and Spinach Salad.  Yaawwwwn.... It sounds incredibly boring, I know.  But please don't let the name fool you.  The recipe also contains sausage, cumin, raisins, carrots and red wine vinegar.  It is one of the tastiest things I have ever eaten (in my humble opinion).  It can be eaten hot, room temperature or cold and it stays just as delicious.

So, go ahead and thaw some sausage, start the rice and go pick some spinach (or run to your farmer's market or grocery store).  I think you're going to love it.

{Much-More-Exciting-Than-it-Sounds} Rice, Bean, and Spinach Salad (adapted from Cooking Light Annual Recipes 2002)

4 cups cooked brown rice

1/2 pound bulk sausage
4 garlic cloves, minced
1 1/2 cup chicken or vegetable broth
1 1/2 cups sliced carrots
1/2 cup raisins
1 tsp. ground cumin
1/2 tsp. paprika
1/2- 1 tsp. salt
1/2 tsp. cinnamon
1 (16 oz.) canned kidney beans, drained

3-4 cups fresh spinach leaves torn into bite-sized pieces
2 tbsp. red wine vinegar

Prepare the brown rice.  In the meantime, in a large skillet, brown the sausage and garlic.  If you're left with a lot of excess fat, drain most of it off.  Add the broth and the next seven ingredients.  Bring it to a boil and let it simmer until the carrots are just tender.

Transfer the cooked rice to a large bowl.  Pour over the rice the sausage mixture.  Add the spinach and red wine vinegar and toss well (the spinach will wilt slightly).  Taste and add additional salt, if needed.  Grab a fork and dig in. Pin It

Church: Why Bother?

Prompted by a friend's musings over some of the issues surrounding church, I began re-reading sections of Philip Yancy's book, Church: Why Bother? My Personal Pilgrimage.  I came across this reminder and wanted to share it with you.

"I used to approach church with the spirit of a discriminating consumer.  I viewed the worship service as a performance.  Give me something I like.  Entertain me.

Speaking of folks like me, Søren Kierkegaard said that we tend to think of church as a kind of theater: we sit in the audience, attentively watching the actor onstage, who draws every eye to himself.  If sufficiently entertained, we show our gratitude with applause and cheers.  Church, though, should be the opposite of the theater.  In church God is the audience for our worship.  Far from playing the role of leading actor, the minister should function as something like a prompter, the inconspicuous helper who sits beside the stage and prompts by whispering.

What matters most takes place from within the hearts of the congregation, not among the actors onstage.  We should leave a worship service asking ourselves not "What did I get out of it?" but rather "Was God pleased with what happened?"  Now I try to look up in a worship service, to direct my gaze beyond the platform, toward God.

Such a change in viewpoint has helped me to cope with the talent deficit I encounter in various churches.  To  direct the spotlight away from the minister, some churches seek to involve many lay people in worship.  They compose songs or poetry, act out mini-dramas, sing in trios, make banners, express themselves through sacred dance.  I confess that, judged by objective standards of aesthetics and even by subjective standards of "worship promptings" many of these attempts do little to enhance my own worship.  Gradually, though, the truth has sunk in that God, not the congregation, is the audience that matters most.

I am trying to learn a lesson from C.S. Lewis, who wrote this about his church:

I disliked very much their hymns, which I considered to be fifth-rate poems set to sixth-rate music.  But as I went on I saw the great merit of it...I realized that the hymns (which were just sixth-rate music) were, nevertheless, being sung with such devotion and benefit by an old saint in elastic-side boots in the opposite pew, and then you realize that you aren't fit to clean those boots.  It gets you out of your solitary conceit.

Church exists primarily not to provide entertainment or to encourage vulnerability or to build self-esteem or to facilitate friendships but to worship God; if it fails in that, it fails.  I have learned that the ministers, the music, the sacraments, and the other "trappings" of worship are mere promptings to support the ultimate goal of getting worshipers in touch with God.  If ever I doubt this fact, I go back and read the Old Testament, which devoted nearly as much space to specifications for worship in the tabernacle and the temple as the New Testament devotes to the life of Christ.  Taken as a whole, the Bible clearly puts the emphasis on what pleases God- the point of worship, after all.  To worship, says Walter Wink, is to remember Who owns the house." Pin It

It's Decided, A Summer Project

We are growing sunflowers again.  In light of our planting a mangel crop, we decided not to grow something that would help us feed the chickens in the winter in this particular plot.  Instead, Sam and Sadie are going to help us with the sunflowers so they can learn a bit about (a very) small business.  As a family, we've decided on a mission that the proceeds will go toward with the kids getting a small amount of spending money for themselves.

 Sam and Sadie helping set the stakes.

We're hoping that this will be a good project for them to help with.  They certainly aren't old enough to take it over, but maybe it will lay the foundation needed so that when they are old enough, they can take the lead with it (or other projects like it) and learn the value of earning money for the purpose of giving.  Summers are the perfect time for kids to learn to give.  They are naturally self-centered little buggers (as are we grown ups), so getting the focus off themselves is an important goal that we can set before them at a young age.

Last year's sunflowers

I'm curious...what summer projects did you help with during the summers growing up?  Will your kids be involved in any homesteading projects this summer? 

I just love hearing what you all do. Pin It

Potato Salad Preferences

I have discovered two things (and only two things) about myself over the years...

1) I don't like potato salad that is sweet.

2) Even if a potato salad isn't sweet and it's very good, I still prefer the recipe I grew up eating.

No offense to your potato salad, of course.  I'm sure it's very, very good.

I grew up eating my grandmother's potato salad because not only did she make it, but my mom made her recipe, too.  In fact, when I was a very little girl, my parents owned a sandwich shop in town where they sold shoofly pies (made by an Amish lady from Lancaster named Sadie:-)) and made hoagies, coleslaw, bean soup, chicken corn soup, and (you guessed it) potato salad.  My mom cooked up 50 pounds of potatoes each week to turn into potato salad for that sandwich shop.  She used my grandmother's recipe.  The very same recipe I'm about to share with you.

I honestly don't make it very often- only on special occasions, actually.  It's because making potato salad involves a bit of work and I tend to want to eat it at odd hours right out of the container, despite my lack of fondness of potatoes.  Jamey's graduation was one such special occasion and it occurred to me that I haven't shared this with you yet.

Happy Tuesday, friends (and happy two-week birthday, baby boys)!

My Grandma's Potato Salad (my grandmother's recipe)

3 pounds potatoes, cooked, peeled and diced (cooked to fork-tender but not mushy)

1/4 scant cup vegetable oil
1/4 cup white vinegar
1 onion, chopped
1 tbsp. salt
1/4 tsp. pepper
1/2 tbsp. sugar
1/4 tsp. dry mustard
1/4 tsp. paprika

3 hard boiled eggs, chopped
1 cup chopped celery
1/8 cup chopped fresh parsley
1 to 1 1/2 cup mayonnaise

Mix vegetable oil through paprika in a bowl.  Pour over cooked potatoes.  Toss well and marinate for at least an hour (2-3 is best).  Add remaining ingredients and combine well.  Refrigerate until ready to serve.

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What A Week

It all began two Saturdays ago.  Jamey's family came into town for his graduation.  The graduation itself was a bit long, as most graduations go, but it was fun to celebrate it with family.  After ward, we came back to our house and enjoyed food and fellowship throughout the remainder of the weekend.

On Monday morning, Miriam and I met up with my sister and her two girls and traveled together to see my other sister and her newborn twins.  Oh my goodness.  Sweetness is what they are.  Holding and helping to feed them was bliss.  My sister is doing so great juggling all that's involved with twin babies and I'm so proud of her.

Miriam and I returned home Thursday evening and on Saturday, I left again- this time it was to meet up with Jamey who was running an ultramarathon (100 miles).  I don't think I've ever shared this little hobby of his with you all.  As strange as it may sound, he really enjoys running long distance trail runs.  This was his fifth 100-miler and, unfortunately, due to some stomach and quad issues, he had to drop out after 77 miles.  My sister (the one who did NOT just have twins) came along to help me crew for him (traveling to each aid station to provide support).  I could not have driven around in the dark woods without her. 

Mile 68

Now, we're all home.  Jamey has one more week before he starts his new job.  We have three more weeks of homeschooling before we're done for the summer.  We're still eating asparagus, lots of lettuce and spinach and are watching our strawberries ripen.  Life will quiet down now.  We are so thankful for everything.  God's graces continue to amaze us.

Thank you for being patient while I was off gallivanting all over creation.  I'm back now and hopefully my mind will settle down like the rest of my life. Pin It

In Case You're Wondering

In case you're wondering where I am this week, here are two little clues...

May I introduce to you my two, very new nephews?  I'll be back next week, but for now...I have some major snuggling to do. Pin It

Mangels to the Rescue

No, I didn't mean to write "mongrels" or "mangoes" or "mangers".  I meant mangels.  Do you know about them?  Well, recently their weird little seeds became the newest addition to our back garden.  We had never heard of them until last month when Jamey came across them in a seed catalog.

Then, while we were in Florida, he came across them again in an old homesteading book that my sister-in-law rescued from the Salvation Army where she works (they were going to pitch it).  Jamey had already ordered a bunch of mangel seeds, so the book confirmed his hunch that they are a desirable crop.

Stick with me, okay?

Chickens are wonderful to have.  They're fun to look at and listen to.  Their eggs are delicious and healthier for us if the chickens are allowed to free range, which ours are.  But, even if they free range, you still have to purchase chicken feed for them, especially in the winter.

Back to the mangels.  Are you simply dying of suspense?? Mangels (also called Mangelwurzel) are large beets that were developed as a fodder crop for livestock.  When the beets are young, they're even tasty for people to eat.  Think about beets...they store well...so, mangels are a great source of food for chickens in the winter as at supplement to their feed.

So, that's the plan.  We're going to grow mangels, store them in the fall and feed them to our chickens during the winter.  We'll see how it goes.  Here's another look at the seeds.  It's hard to imagine one of these little seeds has the potential to grow into a 20 pound mangel.  Yes, you heard me. 20 pounds.

Do you know anyone that has grown mangels?  Do you offer anything else to your chickens during the winter (other than traditional chicken feed)?  My inquiring mind want to know. Pin It

House Woes

When you spend the majority of your time in and around your home you look at it a lot.  There are days that you see it, but don't really see it.  And then there are days that you really see it and, if you're anything like me, you find fault.

If only there weren't so many marks on the walls.  If only our couch didn't look so worn.  If only we had new caulking around the sink.  If only we could repaint, recarpet, redecorate, renovate, bump out this wall...the list goes on and on forever and ever and ever.

But do we really need to do these things?  No.  We do not.  And if we're honest and tough, we'll tell ourselves that, mean it and believe it.  Taking a look at the squalor that many people in our world live in should cure us mighty quick.  And, if it doesn't...well, then, we have some issues we need to work on.

All that said, there is something about change that we crave and I would like to suggest that we can have our change and eat it too (I have to talk about eating somewhere in this post).  Here are some suggestions for when you experience those house woes....

1) Get.  Rid.  Of.  Clutter.  Donate it, recycle it, store it (if you must).  Often, having less in a room gives it a whole new, fresh, bigger look.

2) Move the furniture (and pictures on the walls) around.  Old pieces look new in a new spot.  And, you may even burn a few calories while doing it.

3) Wash your windows.  This may seem a bit silly, but trust me.  Sparkling clean windows are beautiful and brighten up any room (that has windows, of course).  If you don't have one, spend a couple dollars and buy yourself a squeegee (cheap ones work great).  It makes washing windows a breeze.

4) Use baby wipes on your walls.  I think baby wipes are awesome for wiping up finger prints, pencil marks, you name it.  Just do a test spot in an inconspicuous place to make sure it doesn't clean your wall too well.

5) If you were smart, you saved leftover paint and can touch up areas the baby wipes can't clean.  I just got done repainting two doors and some trim in our mudroom, as well as touching up the wall paint.  It's a new room, I tell you, and it cost me nothing.

6) Set out a vase (or canning jar, if you're like me) of fresh flowers from outside.  It makes any room look better.

7) Rotate toys by packing some up and storing them.  There will be less clutter under your feet and, in a few weeks, you can switch out the toys and the kids will think they have something new.

8) Most importantly...stop looking at catalogs, magazines, blogs and those blasted redecorating shows that cause house envy.  I used Catalog Choice years ago and haven't missed Pottery Barn catalogs at all.  The world doesn't know what we need even though it pretends that it does.

Since we're in our homes so much, it's nice when we enjoy them.  But, hey.  We're big girls, aren't we?  Let's not be blown by the wind and succumb to shameless attempts to make us think we need stuff to make us happy.  We are smart, intelligent beings who can think critically about all this perfect-house-hype and consider using our money to help those in squalor instead.

"The Lord is my shepherd, I shall not want." 

Psalm 23:1 (italics mine)

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Preserving Cilantro...In April?

A couple things before I jump in today... First of all, I have absolutely LOVED reading your answers to the questions I asked on Friday.  I love it that some of you are growing some gray hairs like me, that many of you would choose tomatoes (my first choice as well) and that Little House on the Prairie and The Cosby Show look to be your top favorites- they're mine, too!  If you haven't read through the comments, go on and do so- they're great.

Secondly, I want to mention that I am still plugging away memorizing a new verse every two weeks thanks to the prompting of Beth Moore.  Yesterday I chose verse number nine (of the year) and while my brain does not hold memory verses nearly as well as it used to, I am finding myself blessed beyond imagination through this process.  It's not too late to join in.  You can read a bit more about it here.  I've decided to post the verse I'm working on at the top of the right margin here to help me and to maybe inspire you to memorize along with me or chose your own verse to work on.  God's Word is a lamp to our feet (from Psalm 119:105)!

On to today's post!

We have tried (repeatedly) to grow cilantro.  We haven't been total failures.  It grows just fine, but then quick as a wink it goes to seed.  And this is looonnng before I want it for salsa and other summery dishes that just taste better with cilantro.

Well, this year, we didn't plant cilantro, but I have plenty of it.  Go figure.  Evidently, either the bird seed mix that we had been feeding to our lovely flying friends contained coriander (cilantro seed) or the cilantro I planted near the bird feeder three years ago re-seeded itself and chose to come up this year.  Regardless of how, up came cilantro several weeks back and it's been growing beautifully since.

I vowed not to waste one cilantro-y leaf and set to finding a way to preserve it.  In the past, I've frozen the fresh leaves on their stems as they are.  It works nicely, but the boldness of the flavor is muted a bit.  I was up for trying something different.

On Jennifer Jo's blog I came across a comment from Kris who shared what she does.  She makes a kind of cilantro pesto- without the cheese and nuts.  I think it's more of a cilantro sauce in condiment form.  So, last week, I headed outside with my scissors and snipped two and a half recipes worth.  I left the newest growth in hopes it will come back again and again.  I am determined this year, you see, to have cilantro.

Another thing I tried was that instead of freezing it in ice cube trays like I do pesto, I used my mini muffin tin.  I wanted the amounts to be smaller, since I'm planning on using it like a garnish, as you would fresh cilantro.

I froze it in the trays in 1 tbsp. portions.  I thawed some and ate it smeared on top of some leftover Chicken Chimichangas I had on hand and My. Word. Was it ever good.  It kept it's fresh and bold taste incredibly well.  I highly recommend making this sauce as soon as you can get your hands (and scissors) on some cilantro.  I am simply thrilled to have come across this recipe.  Thank you, Kris!

Cilantro Sauce, A Condiment (a recipe from Kris that I re-named)

Yields about 10 tablespoons.

2 cups cilantro, loosely packed
3 cloves garlic
3-4 tbsp. lime or lemon juice (I used bottled lime juice)
1/4 cup olive oil
1/4 tsp. sea salt (I used kosher)
1/8 tsp. cayenne pepper (I used a little less)

Combine all ingredients in your food processor and pulverize.  Divide and freeze (in mini muffin tins or ice cube trays), then pop out and store in a bag and freeze again.  Or serve fresh for some amazing flavor.

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