Month: May 2018

Mower Musings #1

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You will notice I am not sharing a recipe today–well, maybe not one for food, but maybe for how to enjoy a task you wouldn’t think is all that.

One of my favorite, sort of, things to do is to get on our zero-turn lawn mower and tackle the approximately 1 1/2 acres that is our “lawn.”  You might say that is crazy, but it is actually very cathartic, or Zen or whatever you want to call it.  

I enjoy the  routine of it and it doesn’t require a lot of thought to accomplish the task, other than making sure you don’t make any divots or skids if the ground is a little wet.

As I am riding around, making straight rows up and down or doing diagonal cuts because I alternate the pattern each week during the season (sometimes twice a week if the grass is on a growth spurt)–my mind is presenting a multitude of thoughts and ideas that I hope I will remember when I get back to the house, so that I can write down the ones I want to pursue.  

Sometimes it’s a little tricky trying to stay on one thought. Between the roar of the engine and the sound of the mowing deck, it can get pretty loud and distracting.  And don’t even let me get a tune in my head from earlier because the constant “beat” of the mower just plays that song in a loop in my head and that’s all she wrote.  I am singing it all throughout the cutting.  

Sometimes I have big headphones on that can drown out the clatter, and mine have a radio inside but it only picks up one station and the volume isn’t loud enough–can’t hear the base and that is so annoying.  So I might just not even turn that thing on.  Recently, I wore my workout pouch (I can wear this around my waist and it holds very thin stuff), put my phone in it and used my Bluetooth earbuds to listen to music.  Still couldn’t hear the base, but it was a little better!

Anyway, I share all of this with you to let you know that you can find joy and purpose in the most mundane tasks.

And talk about instant gratification!  When I am done mowing, the results are spectacular and I know that no one is going to mess it up in the next 5 minutes.  You know what I’m talking about. How long do you get to enjoy your clean any-room-in-the-house?

I hope I can write to you about some of the musings I have come up with on my zero-turn mower.  I am working on one about “divots” as life lessons that might be kind of interesting.

Well, we have had what seems like weeks of rain here lately.  I got part of the mowing in yesterday but was afraid I would run out of gas.  I have a new supply this morning, so I am headed outside now to mow to my heart’s content.  Wonder what will come to mind today?

Hawaiian Haystacks

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This recipe was originally published on August 4, 2011!! Probably one of our first ones and by our good friend, Kara.  Just thought it would be cool to pull this one out of the archives and share with you today.  This is a fun recipe to do if you want to really freak somebody out who is funny about mixing different foods together.  
 
This meal is fairly versatile. And when I say fairly, I mean EXTREMELY–making it easy to serve because there is something for everyone! You can make the really simplified version, or the harder version depending on your mood and/or time constraints.
 
I’ll give you the “hard” version–although I will tell you this: If it’s really THAT hard, I’m not going to do it. I have small children and, let’s face it, a lot of time could be wasted on dinner no one will eat. I like to feel appreciated at the end of a meal. 🙂 (What cook doesn’t?)
 
Look for substitutions at the end of the post to help you simplify, if needed.
 
 
Ingredients:
 
 
4 Cups Cooked Rice
4 Cups Seasoned Chicken Broth (this can be canned or made from Bouillon)
1/3 Cup Cornstarch
1/4 Cup or less Cold Water
2 – 3 Cups Cooked, Shredded Chicken (sometimes I boil some chicken breasts or grill them on my panini maker.)
Salt and Pepper to taste
 
A variety of Veggies, etc. It comes down to what you have on hand. Mix and match, try this or that. Find YOUR favorites.
 
I recommend any of the following:
Tomatoes
Peas (fresh or thawed frozen)
Celery
Green Peppers
Green Onions
Pineapple (Cubed Fresh or Canned Tidbits)
Slivered Almonds
Sunflower Seeds
Shredded Coconut
Sliced Water Chesnuts
Chinese Chow Mien Noodles
Grated Cheese
 
For the Sauce:
 
1. In a medium sauce pan, bring your chicken broth to a boil over medium-high heat. Because I use Bouillon to make my broth, I use 4 Cups water. (This is also when I start my rice, but you can start yours when it’s good for you.)
 
2. While you’re waiting for the broth to boil, combine the cold water and cornstarch in a small bowl with a lid. Shake it up till it’s a nice liquid consistency.
 
3. When boiling, add your Bouillon (if needed) and then whisk in your cornstarch mixture.
 
 
4. Whisk until thick and clear. Don’t worry too much if you feel like it’s not getting super thick. Sometimes mine is gravy-like. Sometimes it’s more soupy. Either way it tastes good so don’t sweat the small stuff!
 
5. Add your shredded chicken and stir till well combined. Add your salt and pepper, too. Keep warm over low heat, stirring occasionally.
 
6. Chop or de-can your sides. (Is de-can even a word? You all know what I mean, right? No? Okay, if you’re using canned fruit or veggies, get them out now)
 
 
 
7. Put each topping into an individual bowl.
 
 
 
8. To make your haystack, begin with rice and your soupy or gravy-like chicken sauce. Then go to town and add whatever suits your fancy! Or, if you’re like my #1 kiddo, just eat it as chicken and rice.

Simplifiers:

Cooked Chicken = 2 Cans of Cooked White Chicken Breast
 
OR if you’re running really low on time and need a good meal fast:
 
Chicken Sauce = 1 Can Cream of Chicken Soup (No lie! And it’s still tasty!)
 
Source: Janet Hales, From My House To Yours, Big Piney-Marbleton Communities 1995, Relief Society Cookbook
 
 

Just a Mom?

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It’s Mother’s Day.  What thoughts have been going through your mind as you have anticipated this day this week? What feelings have come to your Mother heart?  I hope they are good feelings and thoughts.  

I hope you know what a contribution you are making in the lives of your children, your family, your community.  But…

We don’t always feel that way.  Sometimes we struggle to feel like we are even noticed, much less making a difference.  

And this day can sometimes put a lot of pressure on us if we don’t feel we measure up to the ideal, because we are all supposed to be perfect in everything, right?  

And if you don’t have children yet, does that mean Mother’s Day doesn’t apply to you?  Is it just a reminder of what you don’t have?

Let’s turn this day around.  Let’s turn our thoughts and feeling around. 

This video.  Watch it now, then watch it tomorrow, watch it whenever you feel like you are not enough.  Because you are.

 

 

 

Photo by Derek Thomson on Unsplash

Video courtesy of LDS.org.

Southern Cole Slaw

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If you haven’t tried Southern Cole Slaw, you are missing out on the perfect pairing for hot dogs, barbeque (beef or pork), steak or whatever!. This recipe is from my Mom and I have used it for years–now I am sharing it with you.

I am also going to share a shortcut that I just picked up today at our local grocery store.  It will save you a LOT of time and probably some finger skin (gross, right?)–if you use a box grater, then you know what I’m talkin’ about.  You can also grate your cabbage in a food processor.  Here is the link to Chef Buddys Southern Slaw.  This is the already diced cabbage, green bell pepper, and onion.  

You will notice that my recipe does not have bell pepper or onion.  These were ingredients in the packaged slaw mix.  Personally, I prefer not to have those two ingredients but you might like it. My recipe includes carrots so I used Thrive Freeze-Dried Carrots to save time and my fingers.

Southern Cole Slaw
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Ingredients
  1. 1 head of cabbage, grated*
  2. 2 medium carrots or about 1/3 cup of Thrive Freeze-Dried Carrots
  3. 2/3 cup mayonnaise
  4. 1 1/2 T. apple cider vinegar
  5. 4 t. sugar
  6. 1 t. salt
  7. 3/4 t. celery seed
Instructions
  1. Combine cabbage and carrots in a large bowl and set aside.
  2. Combine remaining ingredients in a small bowl and mix well. Add to the cabbage and carrots and toss until well-blended.
  3. Refrigerate for at least an hour to let the flavors combine.
Notes
  1. * Here is where you substitute the Chef Buddys Southern Slaw pre-diced package.
Adapted from Patricia D. Brew
Adapted from Patricia D. Brew
Mormon Mavens https://www.mormonmavens.com/