March 2014: The Children Are Tender

Caregiving, teaching little kids to read, and riding in the pickup with Farmer John; I tweet, pin, and blog, from my home in rural Kansas. If you've landed here looking for information about my books, visit my author's page by clicking this link: Amazon.com/Linda A. Born. Thanks for visiting!

Sunday, September 9, 2018

Pushing the Season

Last night was lovely, a hint of fall in the air.  The maple tree in our yard is no longer June green; it has faded a bit as the nights grow shorter.  I took some phone photos at the foot of our driveway just at sunset, and look!  The light has turned September gold (maybe it's all those Kansas sunflowers that have blossomed out). 


August Photos

Upper left:  Our oldest grandson, Daniel, has been looking out this window since he was old enough to drag a stool to the window seat and clamber up to perch there, proud of his accomplishment. He is a tall ten-year-old now and no longer needs the stool, but still likes to sit here. On the day this photo was taken he said, "I like looking out this window.  There is always something different to see."  I feel the same way!  

Farmer John and I have resumed walking for exercise. Our dog, Moose, is the only family member who is entirely happy about this daily discipline. I like taking pictures, though.  My favorite here is one you can't see just real well--see Moose charging toward John in the photo at upper right, and how John has held out his arms?  This is a nightly ritual. I almost always go striding out ahead while I'm waiting for John to put on his boots, and when he appears around the corner of the house Moose runs back and forth between us until John catches up to me.  

Saturday, September 8, 2018

An August Gathering

 Our church has welcomed our new pastor and his lovely wife by inviting them to a number of small group suppers, hosted in homes.  And so toward the end of August John and I hosted the final scheduled get-acquainted meal. Nine of us gathered around our table and we really did have a lovely evening.

I made much of the meal ahead of time. I've found that turkey breast can be baked and frozen in a plentiful amount of seasoned broth, and if heated gently at low temperatures on serving day (about 275 degrees) it comes out moister and more flavorful even than on the day it was placed in the freezer.  This has worked well for me with roast beef as well.  I made the mashed potatoes and gravy well ahead of time on the day of the meal and kept them hot in crockpots on the serving table. As our family has grown we nearly always serve food buffet style, and that's how I chose to serve this meal as well.

Some neighbor kids had sold me a 40# box of beautiful Colorado peaches, and from the portions I didn't package for the freezer, I made the dessert below for our gathering.  Our pastor avoids added sugar and my mother-in-law has type 1 diabetes, and so I sweetened the slab pie with Truvia baking blend.  It was yummy with no aftertaste in the finished pie.  And--I wrapped it well in saran and then foil and froze it before baking, another convenient make-ahead. 

The menu was pretty simple; turkey breast, sliced roast, mashed potatoes and gravy, roasted green beans, my mother-in-law's famous potato salad, peach/almond summer salad, a colorful fruit platter, garlic bread, peach slab pie and frozen yogurt.  To my vast relief the food turned out well, and we enjoyed our evening greatly.  






Peach Slab Pie

 Grandma Irma's Never Fail Pie Crust:

5 cups flour
2 and 2/3 cup chortening
1 cup flour
1 cup water
1 tablespoon plus 1 teaspoon salt

Cut shortening and 5 cups of flour together. Make a paste of the last three ingredients and stir into the first mixture.  Roll half the dough out and place in bottom and sides of a half sheet pan (jelly roll pan).  Roll the other half out and set aside between sheets of wax paper.  Cover pastry to keep it from drying out while you prepare the filling.  You may have extra pastry, not a bad thing. Freeze it or make cinnamon piecrust for the kids (add butter, cinnamon and sugar to rolled out dough, bake about 10 minutes at 375 degrees).  

Filling

Stir together: 
1 cup Truvia blend
12 medium/large fresh peaches, blanched, peeled, and sliced
1 Tbsp. vanilla
1/2 teaspoon almond flavoring
1/2 cup flour
3 Tbsp. melted butter
1/4 teaspoon salt

Place filling into prepared bottom layer of pastry, cover with pastry and crimp edges, do not cut vent holes if you are putting it into the freezer.  When people don't mind a little sugar, I pat about a tablespoon of water on top and then sprinkle with a couple of tablespoons of sugar. Can be covered well with saran and then foil and frozen.  I wouldn't leave it frozen over 2 months.  On day you plan to serve it, it can go straight into the oven from the freezer.  Cut vents in the top pastry, bake at 350 degrees about an hour, or until the crust is golden and the filling is bubbly.  


Wednesday, July 18, 2018

June and July in Kansas

June was unseasonably hot, and July has been uncomfortably dry.  That it is also uncomfortably hot goes without saying; this is Kansas, after all.  Our son will work at The Farm Show in Pittsburg, Kansas this Friday and Saturday, and he told me the high is predicted to be 98 degrees with a heat index of 109.  I had a flashback of how I used to feel when he began football practice under similar conditions in early August during his his junior high and high school years.

But despite the almost painful brightness of the sun and the unrelenting heat, there is nevertheless so much beauty.  I especially love the early mornings, just before sunrise. The scents of summer are perfumed with a humid sweetness; milkweed blossoms in the road ditch, freshly mown hay across the road, and the green grass scent of our yard which hasn't yet dried to depressing brown.

I hope it rains soon, and I'll sure be glad for the cooler temperatures of Autumn.  But right now I am actually enjoying summer.

Colors are vivid in summer.  The old fashioned rose at bottom grows in a wild corner of our yard and has vined into a scrubby tree in the hedgerow.

Our grandkids: ages 10, 6, and two 2-year-olds  Lower right:  Big brother reading aloud to little brother; this blesses my heart because I brushed off my stagnating reading teacher skills and, toward the end of this school year, began daily lessons with the guy on the right.  He has just turned 6, and is reading at mid-year first grade level.







Saturday, June 2, 2018

May, 2018


I've spent a contented hour reviewing phone photos taken during May, all the while aware that there usually isn't much to be gained in pondering what has gone by.  It's best to look to the future with hope! 

But this blog is about counting my blessings during a season of my life that has been difficult because I've had to place my mom into nursing home care following 12 years of taking care of her in our home.  Her Alzheimer's disease has been an oft-times grueling ordeal and yet, not.  Not really.  There have been times when it was just awful, as in the months following her diagnosis, and when she fell and broke her collarbone and then, while she was still in pain from this injury, caught a stomach virus and then pneumonia.  But those times didn't last long.  There have been long stretches of ordinary days, and oh how I've come to treasure the blessings of everyday joys and responsibilities.  And so here are photos from our May family gatherings, and a few of the inevitable (for this time of year in Kansas) stormy skies, and a couple of flowers because I can't help it.  Thank You Lord for the blessings of comfort and peace even in the midst of grief or pain.  

Saturday, May 19, 2018

Family Work Day

When the mailman tripped over a cracked section of our 45-year-old sidewalk, our son-in-law rounded up his crew and in about 6 hours pulled up the old pavers, dug out a carefully measured bed for a new path, and put new stones in place.  Farmer John pitched in by hauling nearly a ton of sand to the worksite and using the tractor and loader to move the old pavers to a location where I won't have to look at them anymore.

The new pavers belonged to our son who had stored them in our garage.  "Feel free to use them," he said, "I moved out of the house where I'd planned to use them a couple of years ago!"

We had a lovely family day.  It was wonderful seeing my daughter and her family working together and I had fun making breakfast and lunch for us all with my best helper, Isaac, age 2.

The blessings of family are one of life's greatest joys. Our son-in-law's selfless labor, those precious grandboys manfully shoveling away with only a little bit of protest...so grateful for these precious people.
Upper right: old sidewalk, lower left, finished project not looking as pretty in this photo as in real life.  This was a beautiful gift of time and a labor of love from our daughter, son-in-law, and grandboys.


Friday, May 4, 2018

A Cold April!

I'm so glad for this day and age of phone photos. Anybody else recall the days when we would buy a roll of 24 or 36 exposure film, carefully ration the shots we took, then send the roll off for developing?  Now it isn't unusual for me to take 36 photos in a day!  It's so much easier to get good pictures of our little ones when we can take a dozen photos of the same pose.

If not for my many phone photos I'd have thought I didn't accomplish much during April.  I hurt my back toward the beginning of the month and wasn't able to do outdoor work--and beyond that, our April was COLD.  But I did entertain the grandkids pretty often, provided my middle grandson reading lessons (he's only five but he's ready to read), and as usual, I did a lot of cooking.

The collage at left is from Easter Sunday when we bravely (or stupidly) drove through ice and slush to get to our son and daughter-in-law's home an hour away in order to share Easter supper with them.  Once there we had a lovely time with all the traditional dishes and then some; glazed ham, turkey, cheesy potatoes, sweet potatoes, green bean casserole, orange fluff salad, spring greens salad, a fresh fruit platter, hot rolls, carrot cake and frozen yogurt.







Our son has grown a beard, and I have protested.  I feel he is a handsome young man and that the beard hides his face.  However, this photo of him with his two-year-old daughter was almost enough to make me like the beard.  His love for his little girl is shining through here in a very Pa Ingalls-ish way.



We had a lovely visit with my mom at the nursing home on April 16.  Our oldest grandson was at a Western Heritage event with his dad, and our granddaughter was home with her mom, but I was glad to snap the photo above of mom with both her grandchildren and 3 of her great grands.  Mom's Alzheimer's diagnosis was 14 years ago, and she has lost most of her vision to macular degeneration, but she is still able to carry on a conversation and says often that she enjoys life.  This is a blessing beyond what I knew to hope for.  Very grateful to the Lord.  









Left--wild plum blossoms in a thicket across the road from our house.  






Right--our lilac bush bloomed after all!  I was sure the freezing nights early in the month had killed the buds, which were tiny and looked brown.  But the warmth and sunlight we enjoyed the last week of April brought this hopeful sign of spring to life.  

All in all this has been a busy, blessed month. I'll close with one of the recipes I tried this month (below).  










Chicken/pineapple stir fry with brown rice
Summary: Cut one chicken breast into bite-sized chunks, saute it with onion, garlic and red pepper in 2 Tablespoons canola oil.  Drain juice from a large can of pineapple, thicken juice with 2 Tablespoons cornstarch, add a little orange juice. When meat is cooked through, add the juice mixture and cook until thickened, stir in stevia, salt, and pepper to taste. Stir in about a teaspoon of toasted sesame oil if you have it on hand.  Cook some rice.  Yum!  

·      large can pineapple chunks and juice
·      ¼ cup orange juice
·      1 Tablespoon soy sauce
·      2 Tablespoons cornstarch
·      2 teaspoons powdered Stevia
·      1 large chicken breast
·      1 medium onion, chopped
·      1 chopped bell pepper
·      2 large cloves garlic, minced
·       
·      drain a large can of pineapple chunks, reserving the juice. 
·      add water to reserved juice if necessary to make 1 cup pineapple juice
·      Mix ¼ cup orange juice (I just scooped some concentrate out of the can) and 1 Tablespoon soy sauce with pineapple juice
·      Stir 2 Tablespoons cornstarch into a small amount of the juice until smooth, stir together with the rest of the mixture.  Add 2 teaspoons powdered Stevia. 
·      In 2 Tablespoons of canola oil, saute one medium onion, chopped, one chopped red bell pepper, 2 minced garlic cloves and one large chicken breast cut into 3/4ths inch chunks and lightly salted.  Cook until chicken is done and onion is mostly transluscent. 
·      Stir pineapple and cornstarch mixture into meat mixture.  Add about a teaspoon of toasted sesame oil if you have it on hand.  Add salt—maybe about ½ teaspoon or so, and pepper to taste. 

Cook one cup of brown rice in 2 cups chicken broth in instant pot—4 minutes on high, natural release for 10 minutes. 




Saturday, March 31, 2018

Carrot Cake, Buttercream Frosting, and Ordinary Days

Our grandkids, clockwise from upper left: this two-year-old guy demonstrates why his mom should never turn her back; our two-year-old with the golden curls standing next to the rocking chair I used when I was her age; our studious ten-year-old; and our innovative, mischievous, artistic five-year-old.  

Doesn't the photo at left warm your heart?  I love goodbye hugs among the cousins. Right top: I am providing homeschool language arts lessons to our five-year-old grandson, and it is such a joy for me to return to the love I have for teaching kids to read.  Middle right: I made a carrot cake and put it in the freezer for our Easter celebration, recipe link below.  Lower right: My grands and I have discovered the joy of Calico Critters.  

 This month no one had an emergency room trip, in fact, no one suffered crises of any kind.  As a bonus, we all stayed healthy despite the continuation of the influenza epidemic in our area.  Yes, the weather was mostly cloudy and cold, and outdoor activities didn't hold much appeal, but how blessed we were to enjoy a series of ordinary days.

When our daughter was five, John made a dollhouse for her.  It is so sturdy that it has survived being used as a bookshelf for the past 30 years or so, and now has been reinstated as an abode for my new collection of Calico Critters. Have you seen these sweet little characters?  I just love them.  Our two older grand boys enjoy engineering room arrangements, creating lighting (velcro and battery operated tea lights), and are building a patio, while the younger pair just love playing with the furniture and acting out stories with the adorable figures. 

I wanted to make an old fashioned carrot cake for our family Easter celebration tomorrow, and searched for a recipe that called for both crushed pineapple and golden raisins. I found one that looked good at Taste of Home (here's the link) and my preliminary taste test affirms it is yummy.  Farmer John doesn't care for cream cheese icing, and so I made my standby buttercream.

Spring is not my favorite time of year; the time change always throws me for a loop and I have spring allergies that keep me indoors. But I can truthfully say that I enjoyed our ordinary March.

 Buttercream Frosting

2 lbs powdered sugar
1 cup butter or Earth Balance margarine
1/4 teaspoon salt, 3/8 teaspoon if you used unsalted butter
2 teaspoons vanilla
2 teaspoons fresh lemon juice 
Enough warm water to bring to spreading consistency

Combine all ingredients in bowl of electric mixer, add water a Tablespoon at a time until close to right consistency then whip frosting on medium high speed until fluffy, adding more water 1 teaspoon at a time until just right!  


Sunday, March 4, 2018

Photos From February (and a couple of recipes)!


February went rolling by at record speed. We seemed to pack a lot into the month, including two weeks of sickness; one for Farmer John during which I quarantined him and cooked a variety of foods I deemed healing, and another week for me when I succumbed to the virus that had felled him.  We didn't suffer the body aches and high fever associated with influenza as so many of our friends and acquaintances have, but it was an uncomfortable time nonetheless.  

With the busy times of spring pasture burning and moving cattle to pasture that are just ahead, we are sending up prayers for a healthier March.  

Recipes for the chicken burgers and fully loaded (but lightened-up) potato soup follow this post.  
Left, top to bottom:  I used my trusty Kitchen Aid mixer grinder attachment to grind chicken breasts to make these burgers, added seasonings and seasoned breadcrumbs, and browned them in olive oil (recipe below); a spring mix salad; chicken and "slicks."  Middle, top to bottom:  lightened up "fully loaded" potato soup (recipe below), and a baked chicken done the American Test Kitchen way in a preheated cast iron skillet in the oven.  Right, top to bottom: Quick red beans and rice made in the Instantpot, an egg white omelet buried in vegetables (which is the only way I can face an egg white omelet), and the honey/vinegar mixture John took as therapy for his cough while he was sick.  

Left: Granddaughter Rebekah paid us a visit while John was not feeling well, and so he had to greet her with the safety of a germ-stopping pane of glass between them.  Rebekah's mommy, Nicole, is a veterinarian who works long hours and so we didn't see much of her this month, though we had some nice phone conversations.  
These are our son-in-law and daughter's 3 boys, ages 2, 5, and 10. As I look at these photos I'm reminded of the virtuosity of our daughter as she orchestrates her days as a homeschooling mom! Daniel, upper right, is a member of our 4-H club's Western Heritage project and is supported in this endeavor by his hard-working dad, Brian. In this photo Daniel is dressed for a Western Heritage meeting in his period-correct outfit.



Lightened Up Loaded Potato Soup

Ingredients:

6 slices bacon
4 or 5 medium russet potatoes, peeled and cut into 1/2 inch cubes
1 medium onion, chopped
1 Tbsp Olive Oil
4 cups chicken broth
1 package Hidden Valley Original Ranch salad dressing mix
1 cup fat free half and half
2 tablespoons cornstarch
2 tablespoons water
8 oz. reduced fat Velveeta cheese, cut into cubes
2 cups shredded Fat Free cheddar cheese

  • ·      Cook bacon until crispy.  Refrigerate 3 slices, crumble remaining slices and put into a 6 quart cooking pot
  • ·      Cook onion in a skillet in 1 Tbsp olive oil for about 4 to 6 minutes, stirring occasionally until tender
  • ·      Put onion mixture into the  pot, stir in broth, prepared potatoes, and ranch dressing mix.  Bring to a boil and then reduce heat, simmer until potatoes are done, about 15 minutes.
  • ·      In small bowl mix cornstarch and water until smooth, stir this into the hot soup.
  • ·      Stir in the Velveeta until melted.
  • ·      Stir in the fat free half and half
  • ·      Add black pepper if desired—1/2 to 1 teaspoon
  • ·      Serve with reserved bacon, crumbled, and shredded fat free cheese. 


Chicken Burgers


--Grind one of those big packages of Walmart chicken breasts—slice into strips and feed it to the Kitchen Aid mixer using the grinder attachment, course insert...or just buy ground chicken.  If you are only doing a pound of meat the proportions below are way too much.  Not sure how much my package of chicken breasts weighed (probably around 5 pounds)—there were 7 or 8 large breast halves. 

--Add some Italian bread crumbs – about 1.5 cups or so. 
--Add a little skim milk—maybe 1/3rd cup or so
--garlic powder—about ¾ teaspoon
--black pepper—about 1 teaspoon
--salt—about 1.5 teaspoons or so
--minced onion, 1/4 cup

Mix with gloved hands. Form patties (I used a 1/3rd cup measure). Press each patty into more breadcrumbs on a dinner plate, flip, repeat.  Fry in olive oil over medium/low heat, watch carefully they tend to burn, 2-3 minutes on each side until golden....

Or, place raw patties in separate layers separated by wax paper or parchment, cover, and freeze. Let thaw before frying.  

Rinse and wash everything carefully.  Be careful not to cross-contaminate raw meat with fried patties if you are doing them in batches. Use a kitchen thermometer to assure that the centers of the cooked patties reach a minimum of 170ยบ F.