Eyes of Wonder

Still standing in her stead

A Simply Lovely Life

Hello everyone, my mom's still not feeling well, so I thought I'd take this opportunity to share another of our family's favorite summertime suppers with you.

New England Clam Chowder

You will need

5 lbs of red potatoes--chopped

About 6-8 stalks of celery--chopped

2-3 onions--chopped

3 tablespoons of fresh parsley--minced

2 lbs of bacon--cooked and then crumbled

2--32 to 51 ounce containers of fresh or canned clams--chopped
Just barely cover the potatoes with water and cook until they're tender

Saute celery, onions, and parsley

Add celery, onions, parsley, bacon, clams and all the clam broth to the potatoes

Add salt, freshly ground pepper, and 4 tablespoons of butter

For clear broth chowder serve as is. Be sure and have fresh cream for those that enjoy a creamy chowder to add to their bowls.

Serve hot with oyster crackers.

I also got some random pictures from today that I thought you might enjoy.

The makings of dinner......





A thriving ivy plant in the sunny kitchen window, over the sink.



James and Joseph just finished putting up a new ceiling in the dining room.




Cleaning up after a pottery lesson, given by a big brother and sister that are just learning, themselves.



Which turned into a one-sided water battle, with Sophia spraying everyone.



Beautiful butterfly hunters.....





One of them lost her clogs.



And look what they found. Monarch butterflies on the butterfly bushes.







Thanks so much for all your kind and encouraging comments, I really enjoyed reading them. Thank-you for all of your very thoughtful and caring words to my mom, too. I hope each one of you had a great day, too.
Warmly, Rosie

P.S I just want to say for the sake of those that have written to my Mom, I think between getting the house ready to put on the market, traveling back and forth to the area we plan to move to, little ones being sick and being sick, herself, she's many emails behind on writing back to those who have written her. I just wanted to share that so that no one would take it personally or be hurt if you've written to her anytime recently and haven't heard back from her. I know she's received many loving letters, and will respond to them as soon as she's able to.

Banana Friendship Cake

A Simply Lovely Life

This cake was the family favorite for birthdays for years. In fact, It's the cake that I've faithfully made *just before the birth* of each child--tucking the layers away in the freezer until the appointed time of, *this is it*, when they were then ceremoniously pulled out, stacked and frosted and gaily crowned with a festive garland of berries. The cake, that we've gathered 'round, in all it's candlelit brightness, as we've sung the birthday welcome to our newest life and love/s, just moments after they've entered the world. The cake we've gathered 'round birthday after birthday, year after year, to say we're so thankful God made you. What an amazing job he did! We're so thankful that you're ours. Though in the past few years it's found a rival in the chocolate torte and the homemade icecream cake, it's still a dear friend, that's marked many years of precious friendship between us, as a family, and stirs up lots of great memories evertime it's made.

It's a nice moist cake and is so pretty garnished with strawberries (or any berries) in a variety of ways. Again, this is a wonderful recipe to use with those cute little cake pans, allowing the children to mix and pour and bake and frost, and then to happily each embellish--all their own, with blueberries, and/or raspberries, strawberries, nuts, raisins, etc.......

~~Banana Friendship Cake

What you'll need

1/2 cup of butter

1 and 1/2 cups of sugar

2 eggs

2-3 nice ripe bananas, mashed well (I always use about 3 medium)

1/2 cup of buttermilk

1/2 teaspoon of baking powder

3/4 of a teaspoon of baking soda

1 teaspoon of salt

2 1/4 cups of unbleached flour (freshly milled pastry flour is best)

1/2 cup of chopped nuts (if you like nuts--you can use your favorite kind)

Peel, and mash your ripe bananas.

In a large bowl combine:

Butter and sugar, and beat

Add eggs, bananas, and buttermilk.

Beat well with a spoon, or with a mixer for about 2 minutes.

Add baking powder, baking soda, salt, and flour.

Beat until well combined, by hand, or with a mixer for about 2 minutes.

Fold in nuts, if you're using them.

Butter and flour 2 round cake pans (or whatever shape pans you prefer).

Pour batter into your pans and bake at 350 degrees for about 25-30 minutes. Do not over bake.

After the cake has sufficiently cooled, frost with cream cheese frosting and garnish with fruit of your choice. We think it's especially nice with strawberries.

~~Cream Cheese Frosting

1 cup of softened butter
1 8 ounce package of cream cheese, softened
2 teaspoons of vanilla
4 cups of sifted confectioner's sugar

Cream together butter and cream cheese, and stir in vanilla

Add confectioner's sugar a little at a time, beating well until blended.

Today was actually one of the most beautiful days of my life. It was one of those magical, hold it in your heart for always, days, like the day we went to look at the lovely house. It was equally special for Julia and Chubb, and I think I took more photos in one day than ever before--many of those being among my favorite I've ever taken. I moved in the direction of sharing about it tonight but very quickly realized that I couldn't do it justice in the short time I had available to me, to post. So, I've decided to save it to share on Monday. I think you guys will enjoy it so much, too.

We spent a wonderfully lovely day away, today, and will be rising very early to make another day trip to look at one more house, and property, tomorrow. We hadn't anticipated going again so soon, but this house (one among many we have looked at the listing for) does look as though it might be a good possibility (the best of two so far). Both Big Papa and I think it wise to go and check it out, and we are hoping to go through the (favored :o) first house, again. Maybe, maybe not--we'll see.

So, I probably won't be posting, tomorrow, and by the time I got everything squared away and everyone tucked into bed, tonight, I've only had a chance to go over everyones beautiful sharing in notes and emails, once--what sweet treasures they were, and am looking forward to loading the page(s) (the blog and comments and my email) and taking my laptop with me tomorrow morning on my trip, when I can kick back and drink in every single hello and precious word that you shared about your own lives. What dear beautiful women you are. I can't wait to re-read your notes, and hope to respond, to each one, soon as time allows. If I do pop in, tomorrow, it will just be for a quick hello. But it's a long trip and by the time I get the little ones snugged in bed, I am so tired that I'm usually crawling in right after. So, I'll *probably see* you again, on Sunday :o)

I hope that your day was lovely. Thanks once again for the very priceless sharing of your hearts and your lives. Thanks for your loving thoughts and prayers. I'll look forward to sharing the special blessings of today, with you all, on Monday.

Lovingly, your sister and friend, Jewels

P.S. Joseph made this lovely and delicious cake, above, today. What a friend, and what a friendship cake! Mmmmm :o)

Pretty Delicious

A Simply Lovely Life

Well, I am looking forward to a wonderful propane stove, that is making it's way, out of my very dear friend, Kelly's big barn, and on over to my house, most likely, tomorrow. Taking up my cause in true loving friendship, Kelly, in advance of the stove, actually very kindly dropped by a great big ole electric roasting pan.

I hadn't even known that such a thing existed, really, and not having baked in a good while, was just thrilled at the prospect of giving baking in this roasting pan a whirl. So, we mixed up enough carrot cake batter for a double layer cake, poured it into the pans, and popped it into the roaster. We all (everyone gathered 'round) truly marveled that the pans actually fit in side-by-side without any finagling. But, the real thrill came when I lifted that great big lid off at the appointed time and saw the sweet success of those perfectly golden-browned delacies gazing back up and out at me. Quite honestly, it took me about 40 years back to my happy childhood days with my Easy Bake Oven, stirring up that very same excitement that I felt, as I'd watch those tiny cakes, cookies and pretzels go in one end and emerge out the other, magically baked to perfection, by the heat of a lightbulb (of course I was blissfully oblivious to the lightbulb bit, and only very finely tuned in to the seemingly magic of the whole affair :o). So, for those of you that were likewise blessed to spend hours baking away with your Easy Bake, I don't have to tell you what joy was mine, actually baking a cake in a nifty (new-fangled, to me) mini oven, that was so sweetly delivered right to my door.



For today we just used the simple straightforward carrot cake recipe, passed along to us by our good old friend, Betty Crocker (with just a couple of changes). You can use any carrot cake recipe that you like, but for here, I'll go ahead and share Betty's. Joseph is actually the chief baker in our family, and he has a favorite recipe that he uses, that we all especially love, but, he was out and about and we were on our own, not knowing where his recipe was tucked away. So, for the less gifted bakers in the family, Betty to the rescue. If anyone has a real winner favorite and you want to share it on your blog and tell us about it, that would be just great too. Same goes for cream cheese frosting.

~~Carrot Cake

1 1/2 cups sugar
1 cup of melted butter
3 eggs
2 cups of flour (freshly milled pastry flour is best)
1 1/2 teaspoons of cinnamon
1 teaspoon of baking soda
1 teaspoon vanilla
1/2 teaspoon of salt
1/4 teaspoon of ground nutmeg
3 cups of shredded carrots (about 5 medium)
1 cup of coarsely chopped nuts (optional)

Heat oven to 350 degrees. Butter and flour 2 round cake pans. Mix sugar, oil, and eggs in large bowl until well blended; we beat it by hand. Stir in remaining ingredients except carrots and nuts; blend all together well. Stir in carrots and nuts Pour into your buttered and floured cake pans. Bake about 35-45 minutes, or it's risen nicely and is just golden. Check the center by inserting a knife in the middle. It's fully cooked when the knife comes out clean. Try not to over bake. You do want nice moist cakes. Keep a close eye on them in the end so they come out just right.

Here's the retrieved favorite carrot cake recipe. You can try either one. We especially like the moistness of this one, with the pineapple added. I see Kimberly very sweetly volunteered to share her recipe on her blog soon, too. So, we can all be on the lookout for that. It sounds absolutely wonderful, too.

~~Family Favorite Carrot Cake

Heat your oven to 350 degrees

2 cups of flour (freshly-milled pastry flour is best if possible)

2 cups of sugar (you can use 1/2 white and 1/2 brown if you like--we often do)

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

3 eggs (at room temperature, best)

1 1/2 cups melted butter

2 cups grated carrots (about 4 or--some grate their carrot finely, we don't)

2 teaspoons vanilla 

1  8 ounce can of crushed pineapple--well drained

1 cup shredded coconut

1 cup chopped walnuts or nuts of your choice--optional. We really like nuts, so we are sure to add them in if we have them. You do whatever your family would most enjoy.

Measure all of your dry ingredients into a bowl and stir well to blend.  Crack your eggs into a bowl and lightly beat. Next combine the lightly beaten eggs, butter, grated carrot and vanilla and beat them (we ususally just beat by hand) until they are nicely blended. Then add in the pineapple, shredded coconut and nuts (if you choose to add them) and give it all a good stirring.

Lastly, you'll pour your batter into 2 buttered and floured round cake pans, or 1-- 9x13 rectangular baking pan, or heart shaped pans, or bundt pans, or a whole bunch of little heart or round shaped pans for the children (you can get these at kitchen stores and often many large craft shops, like A. C. Moore, etc.........whatever suits your particular fancy.

My children **love** to each make their own little cakes in their small child-sized cake pans. We nearly always make up extra batter and frosting, so that the little ones can use some to make their own cakes. Mine will be making their little cakes, this morning, so I'll try and add photos of those, later, today.

Bake the regular-sized rounds for about 35-45 minutes, and the rectangular 9x13 for about 50-60 minutes or so. The little ones cook up in not time, keep a close eye on them for about 10-15 minutes. You want the tops to be nicely golden browned and a knife or wooden toothpick inserted in the center to come out clean. Always watch you cakes closely dutring those final minutes of baking, so you catch them at the just right point of doneness. Try not to over bake. You want your cake to be nice and moist.

Another word about the little cake pans. I have used them throughout all of the children's childhood and they have been a priceless investment.

Remember that the more you include your children in the happy things of home, making the simplest things a delight, the more they'll flourish and come to see how very capable they are of doing just about any and everything, and with much joy and satisfaction. Allowing your children to spend many pleasant, moments, hours and days occupied creating alongside you, will eliminate many, many, many of your child training troubles--I can't stress this enough. Contentment and joyfullness will overflow and It will cause their little hearts to sing with precious sweet attitudes. Treat them like the best of friends, enjoy them, let them make messes and clean up alongside you, with smiles and songs and stories about when you were little, and when they were born and they were little/r, etc......Share your heart and your life, with your precious children, amidst the daily day-to-day, and you will all be so very blessed. The most important thing in mothering is to capture and keep hold of your precious children's hearts. You do this by being lovingly firm, yes, but so much is accomplished effortlessly by being their very, very, best and most kind, caring, loving, and FUN friend.

After your cakes are done, plan something special for when papa gets home......music, candles, a song or two for the children to sing, while you strum the guitar, and sing along, some cards they made with glue sticks and construction paper, magazine photos and markers. Let them juice lemons and make lemonade. The next day, while they're good and inspired gather them together to sew up the simplest of aprons for themselves, to wear while they are cutting up veggies with a butter knife on the cutting board---for supper's salad.

Praise them, praise them, praise them, and sincerely thank them for all their sweet little-person-helpfulness, letting them know that you couldn't have done it without them. If you can--give Papa a head's up call at work, so he can ready himself on the way home, for the loving reception that awaits him at home, and be ready to receive it with gasps of delight, smiles,hugs and kisses. Take time to take joy--each and every day. It's the very best way, and the rewards are immeasureable.

Kimberly is planning to share her favorite carrot cake recipe on her lovely blog, soon, too--so we can all be looking forward to that--it sounds wondeful! Thanks so much, Kimberly :o)

Okay now, when your cakes are nicely done....................

Let them settle for a short bit and then run your knife around the outside edge of the pan and give your pan a little drop on the cutting board, to jostle it sufficiently from the pan, so that you can put a plate over it, flip it over and pop your cake right on out.

While your cake is sitting aside on your plate or a cooling rack, turn your attention to your cream cheese frosting, that you'll use to frost your lovely cooled cakes.

~~Cream Cheese Frosting

1 cup of softened butter
1 8 ounce package of cream cheese, softened
2 teaspoons of vanilla
4 cups of sifted confectioner's sugar

Cream together butter and cream cheese, and stir in vanilla

Add confectioner's sugar a little at a time, beating well until blended.

Frost your cake.

Then, if you'd like to decorate your cake with lovely carrot roses with (and for) your children.

You'll also need
a few cups of crushed nuts for decorating the cake
a bowl full of carrot ribbons
and a bunch of small mint leaves
For adorning the top of the cake

Peel about 5 carrots and then, using your veggie peeler, peel long continuous ribbons off of each side, gather up as many as you can in a bowl.

Meanwhile, while your peeling, have a medium sized saucepan about half full of water, with about 1/4 cup of sugar added to it, boiling on the stove. After you've finished peeling your carrot ribbons, scoop them up by the handfuls and pop them into the boiling sugar water, for about 4 to 5 minutes or so--this length will vary a bit, depending upon the thickness of your carrot ribbons. You don't want them to be fully cooked, or they'll break off when you try to twirl them into roses, but cooked just enough to be pliable.

Set your carrots aside for a moment if you decide that you'd like to garnish the sides and outer ring of the top of your cake with either toasted shredded coconut (just quickly toasted 'til brown in your oven), or with chopped walnuts. This time around we used chopped walnuts but we've oftentimes used toasted coconut, too. Both are delicious, or you can forgo either. Whatever your family would most enjoy. You could even do half and half, or half one and half nothing.

In order to get the toasted coconut or the chopped walnuts on nicely and be able to rescue whatever doesn't cling to the sides, I place a bowl that allows the amount of margin or framing I want, gently over the top of the cake, and then place the entire cake on it's plate inside of a larger container with sides, to catch everything that falls off so that I can tuck it back in a container to use for something else another time.

Once you've got your framework in place, or if chosen to forgo it, you're ready to settle in to making your carrot roses. If you've never done it before, it can be a bit tricky. The children and I love making them, and the key is not to insist on perfection. Your children will think they are absolutely beautiful, even if they are not all matched in size or perfectly wrapped. The roses are edible and they will be especially delightful to your children.

Okay, so here's an idea of how you go about making them. As I said, you'll get a feel for it after you've made a few. We have lots of fun making them, and even if they're not perfect, they're beautiful. Especially to the children.

Fold over the edge of a long ribbon a couple of times.

Then as you continue to roll--about the third round or so, fold your ribbon over backwards and continue wrapping. You form the petals by the fold backwards.

About every other round or so, fold your ribbon backwards again and continue on your way around. You have to hold it fairly securely in your fingertips and you kind of shape it as you go along. Each rose is unique. The inside of the rose will begin to pop up and push out, which is what gives it it's loveliness, but don't let it unfurl too far, or it will completely unravel..........then you get to begin all over again, which you may have to do a few times in the beginning--but don't lose heart, just give it another whirl :o)

It's really not difficult at all, and you'll be so pleased by even your/s and your children's very beginning results.

Once your rose is rolled out between your finger tips, take it and gently tuck it into your frosting, which will then hold it securely. You can arrange the roses in any design that you like, covering as little or as much of the top of your layer cake as you you think looks nice. We've gone from covering the the entire top, to just barely lacing the outer edge. When your roses are all happily situated then you can take small mint leaves--again be entirely free to be creative in what type of leaves you use, based on what type of leaves you have available to you (or your good neighbors),and snug them in, here and there around your roses.

Make sure that you let the children help you frost the cake and lick the spoons, praise them to the sky for their superb artistry in adorning their cake with their lovely carrot roses, and then be sure and take photos of them proudly around it, before Papa comes home, dinner is done, and you delightedly slice into it and gobble it up.

I just wanted to say, that I enjoy each one of you so much. You are the very sweetest of neighbors, and I look forward to your kind and thoughtful sharing, each day. I smile, laugh, and sometimes cry, as I read your precious comments and emails. Thank-you for sharing your lives, and your hearts, with me, and with everyone else that comes by. I count it such a privilege, and know it's such a blessing for countless others as well. Truly, thank-you.

And, I will close by saying that in the end, Kelly also blessed me with the *gift* of this amazing easy bake roaster, in addition *to* that wonderful propane stove she's digging out of her barn for me! How's that for the icing on the cake??!? :o)

I hope your day was beautiful.
Lovingly, Jewels

P.S. If you decide to give it a try, be sure and share your special creation with us all if you can, okay :o) I'd just love to see yours if at any point you decide to make one. I'm sure everyone else would, too.

Summer celebration food

A Simply Lovely Life

Basic Quiche

This is another of our quick and easy family favorites. It's also another recipe that you can entirely adjust to suit your family's likes and dislikes, and make a bit differently each time, or even bake up several at once, each one unique from the others.


You can prepare this quiche with or without a crust. We tend to prefer the lightness of it without, served with a mushroom, onion, gorgonzola salad (one of our particular favorite salads) topped with a balsamic vinagrette dressing, and lots of warm, buttered, crusty bread alongside.

So, I'm going to give you the quick and easy, crustless version, here.

For each quiche

Egg mixture:

Combine

6 eggs

1 cup of milk/or half milk and half cream

Salt and freshly ground pepper, to taste.

Beat egg mixture, and add:

About 2 cups of a grated cheese of your choice. We seem to favor an extra-sharp cheddar, but also occasionally use colby, monterey jack, pepperjack, or sharp cheddar horseradish. You can use any type, any combination. You can add more or less cheese, depending on how your family best likes it.

Here's the next place where you can be creative.

You could saute onions, chives, scallions, leeks, red and/or green peppers, steamed broccoli and/or cauliflower, or asparagus, fresh corn off the cob, etc..... We also like to use greens; spinach, kale, etc...which could be chopped and used raw, or very lightly steamed.

You could also take a 10 oz. box of frozen chopped greens and using one box per quiche, put the frozen greens in a colander over a bowl with a plate placed over the greens as they thaw. Once thawed, you can then use the plate to press down on the greens to thoroughly drain all the excess liquid off, before adding to your egg mixture, uncooked.

You can use any veggies, in whatever amount/s you prefer. We don't usually ever measure, but I would think it would be around a couple of cups of veggies, per quiche. If that looks like too much for you, omit some, or, too little, add a bit more.

Then, and lastly, if you'd like to, you can add any type of meat. Again, without knowing exact measurements--perhaps around 1 and 1/2 cups per quiche as a starting point. Any meat you like, chopped ham, cooked and drained sausage, crumbled bacon, browned ground beef, turkey or chicken.

We liberally butter our pie plates, and usually pour in the egg mixture, then distribute the cheese, veggies, and meat over the top, determining just how much of each ingredient looks to be about right. We use all different combinations and as a family now have certain favorites. This is very fun and easy for children to make , with delicious results.

Bake in a 350 degree oven for about 45 minutes or so, or until top of quiche begins to turn golden brown.

As I shared above, this is especially nice with a fresh salad and warm, buttered, crusty bread. Sometimes we'll just have greens fresh from the garden, tossed with fresh tomato wedges and cucumber slices and a nice homemade ranch or bleu cheese dressing. We enjoy it as a family, and I often take it along to summer picnics and/or potlucks.

We usually make up 4 or 5 at a time for our family. The leftovers are wonderful, for a lunch meal the next day. We even like it cold. It might sound a tiny bit complicated at first, due to the way I've explained it, but it's really so easy. Once you've done it a couple of times, you'll be able to whip them up on the spur of the moment for a nice lunch or supper meal with what you have on hand, and/or what you especially like. Do let me know how it turns out, if you ive it a try, okay :o)

Well, all the littlest loves are snugged in bed sound asleep so I'm off to spend some time enjoying Big Papa and the older children. I hope your day was lovely. Ours was nice and busy and full, and I know everyone will sleep well, tonight. Thanks so much for coming by.

Warmly, Jewels

P.S. Baby goats are doing really well, getting to know all of us, and the chickens, ducks, goose.......so far, so good :o) Thanks so much for all your sweet words and kind, caring, thoughts.

Chocolate Lover's Delight

A Simply Lovely Life

~Chocolate Brownie Torte~

First make your brownies.

You can use any recipe, but this is one of our particular favorites. The moister and more chocolate-y the better---but of course, right :o)

1 and 1/3 cups of all purpose flour. We grind our grain, so often make and use whole wheat pastry flour.

1 tsp. of baking powder

1/2 tsp. of salt

1 cup of butter

1 cup of the best cocoa available to you.

2 cups of sugar

4 eggs (at room temperature is best)

1 and 1/2 tsp. of vanilla

1 cup of chopped nuts--optional. We like nuts and usually use walnuts.

Preheat your oven to 350 degrees.

Stir together flour, baking powder, and salt, in a small bowl.

Melt butter in a large saucepan. Stir cocoa into melted butter.

Blend and lightly beat together sugar, eggs, and vanilla.

Mix in dry ingredients and nuts.

Pour into 2 greased, round cake pans, and and bake about 25 to 30 minutes. Better to have a bit *under*done than overdone or dry. It will continue to cook a bit after it's taken out of the oven.

Cool cakes and pop out of their pans.

Now.......

Chocolate glaze

Melt 2 sticks of butter and 2 cups of chocolate chips in the top of a double boiler.

Meanwhile, be cooling your 2 brownie cakes in the fridge or outside, depending upon the weather wherever you're blessed to be found.

When your cakes are nice and cooled off, place your first cake on the most especially lovely cake plate you have (and if you don't have a really lovely one, be on the lookout for one at yard sales, estate sales, and thrift shops. I see so many of them, that I often wonder if cake baking is becoming a lost art) and--back to your first cake--drizzle about half of the chocolate glaze over the top of it. Place the second cake over the top of the first and then drizzle the remaining chocolate sauce over the top of it all. Set this aside in a cool place--again the fridge or outdoors to solidify 'til nice and firm.

Then comes the sweet cloud of white for crowning.

Place about 1 quart of heavy cream in a fairly deep, cooled bowl and whip it (by hand with your non-electric beater, or with your electric hand beater--which have also been chilled in your freezer or fridge in advance). You can probably get by with less--let's say 1 pint, but we always have leftovers of torte, as this fairly magnificent dessert--as I'm sure you have already been telling yourself while reading this recipe-- is very rich (but, you are only going to have the tiniest sliver, right? :o). And, we use the remaining delicious whipped cream on all kinds of things to make them sing. If you are going to take the time to whip the cream, you may as well do a fair amount all at once. You won't regret it. Well, we never do. You probably won't either. But, if you think you would, don't do so much. I will never know, and you are probably considerably thinner than I am. :o) We add a dash of vanilla--about a teaspoon, and a couple of teaspoons of sugar to our quart of whipped cream.


After the chocolate on your cake has cooled and hardened to just the right degree, take your whipped cream out of the fridge and slather and twirl and swirl it over the top of your deliciously moist and chocolate-y torte, unitl it looks so good that you could eat it--before the appointed time.

Now, if you are into nuts, as we are, take your fairly-well chopped nuts of choice--we like walnuts and just eyeball the amount we think would suit our fancy jeweling the very top of our chocolate wonder--ful, and place them in a gallon-sized freezer bag to be firmly gone over with our wooden rolling pin. They end up just about perfect with this simple method. Then, out they come by the handfuls to be (again generously) tossed over the sweetly pristine halo of white.

Lastly, take a bar of your very favorite chocolate and either grate it to your desired degree of fineness on a hand grater, or make shavings with your veggie peeler. Take whichever you choose and sprinkle in as fine to heavy a dusting to coating overall, as you like. You can include strawberries, raspeberries, or cherries, to garnish or create an additonal sauce or glaze as well. You can be creatively free with this simple dessert, without any fear of flop or failure.

It is rich, but *very* delicious and goes a long way. Just delightful with with a nice warm or iced tea, freshly brewed coffee, hot chocolate, or fresh cold milk, and.........of course ice cream. We have a hand crank ice cream maker and this is just too good to be true with freshly churned ice cream.

Everyone was busy here, as usual, today. The boys were in their shop, and out and about. The girls, the littlest ones, Chubb and I, found lots to do in the house--some foundational and some for fancy cleaning and situating, some laundry, cooking and sewing, as well as tending to some things outside in the gardens and with the animals. It was a peaceful, quiet, full but slow moving day, spent relaxing and enjoying the sweet pleasures of summer--reading, writing, and lots of running and playing for the littlest as the sun moved overhead and the early part of the day and it's flurry of activity passed by.

Big Papa actually surprised me and came home early, for a *date night* for the two of us--the older children will kindly watch the little ones for a bit, while we enjoy a meal and quiet time together. This has been working wonderfully well for us for 20-some years, now. So, since my dear man is home, I'll share the rest of the photos I had planned to share, today, tomorrow. Again, I know, let down and disappointment for the dreamy/*and* the scientifically minded, fellow cloud lovers--after I had to go and make such a big deal about it, yesterday ;o)

It was such a joy to receive all your lovely notes, today. What a blessing it is to me, and my family, to hear about your lives and families, where many of you live and what you love and enjoy and how in God's loving goodness and time, you're learning and growing, as am I. Thanks so very much for taking the time to share. It's precious to me.

Your friend, Jewels.

Summer garden goodness

This is one of the very favorite among the favorites, of our summertime meals. If you like tomatoes, garlic, and basil, you will love this. When the tomatoes and basil are picked fresh from your garden just before it's prepared, it's especially wonderful. Too good to be true, really, in my humble opinion.

We don't really use a recipe, I just grab a colander and poke around out in the garden grabbing a goodly amount of the cheeriest looking tomatoes and friendliest looking basil before making my way back to the kitchen. I may make another trip back out if I decide I need a bit more of one or the other. So, I'll just share near abouts what we use and do.

There is much room for personal preference when making this. Because it is so simple, good fresh ingredients are the key. You can even use it for a salsa. I love to just eat it by the spoonfuls.

Following is about half of what we would do for our large family. I did take the time to write the recipe out once for a friend, but didn't have an opportunity to make a copy. So, here is today's version, which was no doubt a little different last time and will no doubt be a little different next time, and the time after that, and the time after that.........

Fresh Tomato Pasta Sauce

About 7 nice large ripe tomatoes--finely diced.

About 1/2 a head of garlic (about 6 or so cloves) depending upon how much you and your family like garlic, this could vary enormously. Finely minced.

About 1/2 cup--firmly packed with fresh basil. Wash and place in a larger cup or mug, to finely chop with kitchen scissors.

In one of your especially lovely large bowls place your chopped tomatoes, garlic, and basil.

Using a nice cold pressed virgin olive oil, pour about 1/2 cup over all your fresh, beautiful garden goodness--again this amount will vary according to your liking, but this is a good starting place.

Another thing that makes a huge difference is using a good sea salt--Atlantic or Celtic sea salt (you can get them at your natural foods store) are so good for you and very delicious. They're truly worth the bit of extra money and effort to obtain. Sprinkle about 1/2 to 1 teaspoon of sea salt over all--this is what will cause your tomatoes to juice, and be perfect over your pasta as sauce.

Another bit of delight in this whole affair, is freshly ground peppercorns. If you don't have a pepper mill and like pepper, you don't know what you're missing. We grind fresh pepper liberally over all.

Now, cover with a plate and set aside for several hours to let the tomatoes juice and flavors mingle.

Meanwhile, prepare a big fresh salad of nice dark leafy greens, and get several loaves of good crusty bread ready to be popped in the oven.

Here is something special to do with your bread. You can make garlic, herbed, or plain:

Take your loaves and slice into them diagnally or straight, as though for serving-sized pieces, but don't cut all the way through. Soften butter-- maybe a couple of sticks, and you can either use it plain or add minced chives, or minced garlic (I wiil oftentimes saute the garlic in advance for this--then add it) and spread a fairly liberal amount of your butter of preference, over each piece (I use my fingers to do this).

Now, to heat them up. You can either pop the loaves into paper bags or foil, and place them in a 350 degree oven for about 20 minutes to a half hour or so. When the bread is done it is just too delightfully warm and soft and buttery and you'll be tempted to eat way too much--trust me, I know.

Though the sauce is at room temperature, it is served over hot, buttered pasta. I can't tell you how good it is.

Our particular favorite pasta is, Debole's tomato, basil, artichoke, angel hair pasta--again good for you, very delicious, and you can get it at your natural foods store. We love angel hair--you use whatever type of pasta you like. Try different things. We always liberally butter our hot pasta before serving, too. You could also give it a good dousing with your fine olive oil, if you prefer.

We also use a good-sized wedge of an especially nice parmesan cheese, finely grated and sprinkled in hefty amounts over each plateful.

This is a frequent meal at our home during the summer, and we vary ingredients and amounts to our liking even making a couple of batches to accomadate the different tastes within our family, or in consideration of our guests--we love garlic, and realize some of our guests may not be quite as enthusiastically head over heels for it as we are.

We sometimes add freshly sliced sweet onion, black olives and usually always, freshly sauted mushrooms. We also serve meatballs and sausage with it.

Do trust me and give it a try, okay. You will be eternally grateful that you did.
Lovely cloths on your picnic table/s beautiful dishes, music playing, refreshing drinks, a campfire and a nice big fat chocolate torte and ice cream for dessert (I'll share that next week, okay :o).

This is the best of summer.

Wonderful day, here. Julia was sewing away on little peasant tops for the little gals. I think she completed nearly a clothesline-full. Rosie and I headed out shopping and stopped by Lin's lovely shop along the quiet backroads way, and I had to pull myself away once again--she is just far sweeter than words could say, and it is not easy for me. I've decided next time to go for a real visit, with just a couple of the littlest and dear Rosie to kindly tend to them for me. I got an **adorable** vintage pattern for a little girls cirlce skirt and the cutest hat! I'm dying to sew one up and will share the pattern and the skirt (and hopefully hat, too) soon as I do.

We then went to visit my dear friend Kelly, and I though I planned to stay no more than a half hour then head out shopping, the lovely visit blossomed into far longer, so I got each of the little ones an ice cream cone and made my way back home. Shopping can wait 'til tomorrow :o)

I hope your day was special. Let me know how your fresh tomato pasta sauce comes out, okay--you know how much I love photos, too :o) I'd love to hear. You dear southern gals, in the US should be able to be out in that garden gathering tomatoes, soon, right? And *some of*, you dear Australian gals ((hugs)).......I'll post some photos of *mine* for you, soon--keep warm dear ones :o)

Warmly, Jewels

As we warmly welcome summer

A Simply Lovely Life

A couple more wonderful recipes for summer gatherings with family and friends.

~~Oven-Fried Chicken~~

This recipe is enough for our (large:o) family, and friends.

3 family-sized packages of chicken pieces--we use 2 packages of thighs and 1 package of drumsticks.

1 large box of cornflake type cereal--crushed finely with a rolling pin, or in a food processor.

1 tsp of oregano

1 tsp of pepper

1 tsp of salt

1 lb of butter, melted in a saucepan on the stove.

Mix the cornflake cereal, oregano, salt and pepper in a large bowl.

Dip the chicken pieces in butter to thoroughly cover,

Then dredge in, and completely cover with, cereal mixture.

If you'd like you can drizzle any remaining butter over the top of all the chicken pieces, once they are in the pan/s.

Place chicken pieces in a large buttered baking pan/s, and bake uncovered, in a 400 degree oven for about 1 and 1/2 to 2 hours 'til chicken is moist and tender, nearly falling off the bone.

And, to go with the chicken:

~~Make-Ahead Mashed Potatoes~~

This recipe makes enough potatoes to fill a 6 quart crockpot, or a large baking pan. We usually fill 2 crockpots if we are having a gathering with friends.

5 lbs of potatoes (we prefer red) washed, peeled/or no--as you prefer, and cut into consistently-sized chunks. Cook until nice and tender-ly done.

Drain water off potatoes, and return to pot, or place in a large bowl.

Add:

1 stick of butter

3/4 cup of sour cream

4-6 ounces of cream cheese

and salt and pepper to taste.

Mash all together until smooth. Add in 1/4 to 1/2 of a cup of milk, and continue to blend, until smooth.

Place in your buttered crockpot or baking pan or crock and heat as follows:

Cold in crockpot--cook 3 hours or so

Warm in crockpot--1 and 1/2 to 2 hours

Cold in oven--about 1 and 1/2 hours

Warm in oven--45 minutes to an hour.

Keep warmed until serving time.

They should be hot and bubbly when they're ready.

These are both very nice recipes, because they can be made up in advance, freeing you up to sit back, relax, and enjoy visiting.

************************************************************************************************************************

Also, for those that have the time and might enjoy some summer fun, my very dear friend, Peggy, has a Kitchen Bingo Game going on over at her lovely blog. As prizes for the winner, she has a book, called, "The Simpler Life", a notepad, and a clothespin bag and an apron of vintage fabric--that her sweet daughter, Livvie made. Everyone is warmly welcomed to join in.

And, for the flower lovers among us, just after the rain subsided, today, I poked out and around in the gardens for a bit and got a few last photos of the peonies, before they bid us adieu 'til next spring. They're so especially beautiful and smell so delightful that I'm always sorry to see them go. Can you see the raindrops on the petals of all the flowers?







And, foxglove.

I hope your first day of summer is an especially lovely one.

Warmly, Jewels

Sunshine and lemon lollipops

A Simply Lovely Life

The sun appeared again today at long last, shining warm and bright in all it's undisputed glory. How good it felt to stretch our wings and make our way outside, after being tucked away in the house for days. A busy morning of the usual things, after a nice lunch of re-heated and enjoyed all over again enchiladas, James (nearly 19) and Joseph (17) had work to do and some errands to run, Rosie settled in to pick up where Julia left off with the sewing, whilst Julia and Chubb indulged in a nice long dip in the pool with all the Littles, minus Celeisa.

Celeisa chose rather to curl up long and lazy beside her mama, fill her belly with sweet warm mama's milk and drift away for two hours or more. Nestled in beside her it wasn't long before my breathing slowed, falling in line with hers, pulling me away to a deep peace of sleep. Another window of loveliness, too deep and wide for words. For such times I am so grateful. I love being a mother.

The afternoon, beyond the naptime, seemed to stretch out for hours beyond "real time", slowly meandering--time on the swing doing some hand-sewing with the little ones alternately curled up by my side and hopping off to run and play, and the older ones gathered around in chairs as we talked and laughed in the blissful perfect brightness of the day---which by and by made it's way into the welcoming hour of Papa's coming home.

Tables set outside, cloths spread over them, china and glass, dijon chicken breasts, brown rice, steamed broccoli and cauliflower, corn, iced lemonade and watermelon.

After the leisurely gathering and catching up over supper, Papa took the little ones just down the road to the playground while the older children and I chatted away with more laughter--clearing the tables, washing the dishes, and putting away the food. My days with them have passed by more quickly than I ever could have imagined they would. How I love being their mother and friend.

Another day--another gift from God, of life and love; of shared food and sunshine, music, lemon lollipops, conversation, kissing, hugging, holding, singing, napping and dreaming, joy and laughter, tears, comfort, hope and understanding. In the midst of the darkness and difficulties, pain, sorrow and sufferring that this life inevitably holds, let us take the joy that is held out to us, when and as it is, throughout the many moments of each day--in it's most simple, basic, and too often overlooked shapes and forms. And let it make it's happy home in our hearts, welling up and overflowing to those He's entrusted to our care, as well as those He places in our way.





One of four little matching peasant blouses from the first freshly-dyed-fuschia sheet--with plenty of fabric to spare for more. Pockets for holding treasures made from the four corners of a vintage table runner and applied with a simple backstitch. A running stitch arcross the top gathers it in, just right.





More simple summer fare:

~~Dijon Chicken Breasts~~

Juice from 2 lemons
1/3 cup of brown sugar
2-3 Tbsp of dijon mustard
1/4 teaspoon salt and 1/4 teaspoon of pepper

Family pack of chicken breasts, sliced in half lengthwise

~~Preheat oven to 400 degrees

Mix first 5 ingredients
Pour over chicken and bake for 10-15 minutes or until no pink remains inside.

These are very quick and simple to make and so good!



Very delicious and lovely served with brown rice or brown rice pilaf. You might even want to double the mustard mixture, because it's very nice spooned over the rice at serving time.



And as this lovely day draws to a close, we bid you sweet adieu as we drive off into the sunset, in our lovely new (to us) $5.00 automobile ......



Yes, we're shifing into gear and going, now--off to bed. Sleep well, sweet dreams, and a lovely new day to greet you, with the breaking of the dawn.

Toad, of "The Wind in the Willows"?



Warmly, Jewels

Perfect lazy day Summer fare

A Simply Lovely Life

For hot summer days
For picnics
For company
For a large gathering, feasting and merrymaking

Crock Pot Enchiladas

~~Ingredients~~

2 1/2 to 3 lbs of ground beef

2 onions finely chopped

1 -1/2 bags (3 cups) of pinto beans (soaked the night before--cooked and drained) or 4 cans of pinto beans

2-3 jalapeno peppers de-seeded and minced or 2 small cans of minced green chilies

3 jars of salsa (2 med. and 1 mild, or 1 med. and 2 mild) sweetened somewhat--to whatever degree you prefer (if you prefer), with honey.

taco seasoning 1/4 cup (or 2 packages)


32 oz (2 lb) block of extra-sharp cheddar cheese or pepper jack (Monterey Jack with jalapenos peppers) if you'd like it more spicy--grated

about 8 tortillas (better to have a couple of extras than too few)

~~Garnish with~~

sour cream or plain yogurt

chopped scallions

salsa (we use half medium and half mild and I always sweeten it with just a bit of honey. A touch of sweetener cuts the heat a bit)

black olives

freshly ground pepper and salt

---To prepare---

brown ground beef and onion (and jalapenos, if you use them)

add pinto beans, chili peppers, salsa and taco seasoning. Salt and pepper to taste.


~~In crockpot layer ingredients as follows:

ground meat/salsa mixture on bottom

tortilla

cheese

continue alternating, ending with cheese on top.

~~Cook on high for 2-3 hours

or on

low for about twice as long.

It may require a bit longer if you made it the day or night before, and had it in the refrigerator.

It will look bubbly and cheesy and delicious when it's done.

Now for all the particulars. We have made this a gazillion times, but don't actually have a recipe for it, and might even make up our own salsa or sauce. So, this is a bare bones, what *I think* a recipe would look like, recipe. It's very easy and you will get a feel for just how you like it after making it a couple of times; milder, spicier, cheesier, moister, more layers, more meat less beans, etc......

I do find that it's nicer a with a bit extra in the sauce and cheese departments--moist and cheesy, And, the more layers, the better.

We use a 6 quart crock pot (we actually double the "recipe" and fill 2-- 6 quart crock pots, but we typically have leftovers from supper for the following day's lunch--so we plan accordingly). One crockpot full ought to be an ample amount for most families. Remember, we are feeding an army, here :o)

We like ours a bit on the spicy side. So, we might add extra onions, peppers, more medium than mild salsa, and like to use a fair amount of a hot cheese. They also have chili tortillas at our Whole Foods Market and the recipe comes out especially nice if we're able to use those. You will probably be able to find all sorts of tortillas to experiment with. Or you can surely just use plain. We get our taco seasoning through our co-op in bulk, and just play it by taste when adding it. So, you taste as you go along, and see what you like best.

Just to let you in on a little secret, here. This should taste really good when you're done. My apologies if it doesn't. Don't give up, just re-read this jumbled recipe, cross off whatever I did or didn't do that did or didn't particularly suit your fancy, and give it another whirl, okay :o)

We have had this for company many times. You can make it up the day before along with this overnight salad, or just a nice green salad, and a big 2 gallon jar of lemonade or mixed juices with slices of lemons, limes, and oranges-- sleep like a baby that night, rise fresh as a daisy the following day and peacefully mosie along getting everything else readied for your friends to come anticipating the lovely time you're going to have, together.

You could even do a separate or smaller crockpot for children/and adults who aren't especially fond of spicy foods, and then everyone can be happy.

Well, I'm off to finish tidying up the house, tend to the laundry, get supper in the crock pots, and then spend some time curled up on the couch doing school with the little ones, while the older ones do their work independently at the table.

We're looking forward to doing a bit more sewing this afternoon. We got the two king-sized cotton sheets dyed a lovely berry color and dried on the line over the weekend, and hope to get them pressed and the little peasant tops for the gals cut out and perhaps sewn, this afternoon.



And, I'm looking forward to taking a stroll around the gardens, having a look-see at who's poking out, who's growing, who's coming and who's going, out there.

I hope your day is especially beautiful. Hold your children close, rain down smiles of approval upon them, sincerely thank them and praise them for all the many things they do to help you and show love to you and each other. Look into their eyes, kiss them, hug them--treasure them. The days go by quickly and they grow up all too fast.

Warmly, Jewels

And, for the dear ones that have taken the time to email me, that I haven't yet had a chance to write back to, please know how much I've appreciated, enjoyed, and been blessed, by your lovely notes; the sharing of your hearts and precious lives. I'll be writing back soon as time allows.

This fine day

A Simply Lovely Life.

Beneath the Weeping Cherry

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Our Favorite Seven Layer Overnight Salad
For Spring, Summer, and Autumn picnics

1 head of lettuce (not iceburg as it's not very nutritious) chopped
1 cucumber chopped
1 red pepper chopped
1 c. of celery chopped
1 onion chopped (white, yellow, red, or a combination)

1 10 oz. package of frozen green peas, uncooked. Thawed under cold water.

1c. mayonnaise
1/2 c. sugar

3 c. grated sharp cheddar cheese

1 1/2 to 2 lbs of bacon fried and crumbled

In a large baking pan or bowl, layer lettuce, cucumber, pepper, celery, onion and thawed peas on top of each other.

Spread mayonnaise over all layers.
Sprinkle sugar over top of mayonnaise.
Toss grated cheese evenly over mayonnaise.
Sprinkle crumbled bacon over all.

Cover and chill in refrigerator overnight, or throughout the day.

We like to leave the veggies fairly chunky, and layer them deeply. You can vary ingredients and amounts to your family's liking. Quickly made and delicious. Great with crusty bread and quiche. A good hearty salad, that's one of our very favorites for picnic fare.

A pleasant week's end

A Simply Lovely Life.

Perfect Spring day. You know, one of those where an infinite amount of pleasure is derived, from every single snatched moment--simply sittin' around; eyes closed, face towards the sun, wind in your hair, breathing in deeply, contentedly, for as long as time might allow. Not a care in the world.

Celeisa's first time in the sandbox.







Celeisa, being duly warned by Aimaija, of the perils of eating sand. Firm word taken to heart.




Four good-sized pork roasts in the oven, that have been baking away throughout the afternoon. Potatoes to be mashed, steamed spinach, and baby carrots, salad, and a few loaves of crusty bread.

The delightful surprise....

Wesley, Claire and Josie are headed over to share it with us. Though we get excited about seeing Wesley and Claire, we really get excited about seeing Josie. No favoritism, that's just the way it is. Claire and Wesley, though they grow and change by degrees, are basically the same each time we see them. Now Josie, on the other hand, she's a whole 'nother story! Every single time we see her, no matter how little time has passed, seems she's grown, changed, and is doing something new; more wondrous and amazing then the last.

Josie, saying hello to the ducks, chickens, and the goose.



First time on the trampoline, with Auntie Julia.



Josie the WonderNose, who as you can see, is also, Josie the Firefly.



Playing the piano with Auntie Rosie.



Dancing with Grammy.

The day winds down, drawing to a close.




Tug-of-war right up til darkness, just before farewells.

Little Mama, with her babies.



Tired and worn out. Falling sound asleep, before making it to bed.

I hope you had a nice weekend. Have a beautiful Monday.

Jewels

Long remembered, simple joys of childhood

 A Simply Lovely Life.

A day in May, through the eyes and the heart, of a child.

Early morning, being "Laura", playing school.

Fun on the trampoline.

Picking short-stemmed bouquets, for Mama.



Taking a walk,



and starting a campfire, with your big brother (or your little sister).





Eagerly anticipating Big Papa's homecoming, and suppertime--the first official picnic of the year.



Hamburgers and sausages on the grill.



Big Papa's favorite, Rosie's potato salad. Made especially for him.



And lots of delectable picnic good stuff, to go with it. S'mores for dessert.

Deep in thought, workin' on projects.





Riding trikes and bikes, all around the yard.



Workin' alongside Big Papa--gettin' ready to powerwash the house.



Watching the littlest love, run, chasing after a chicken.







Playing army.



Endless hours of fun; eating, working, playing. Getting good and dirty, and tired out.





Hopping in the tub; soothing warm, bubbly water, and songs. Popping out nice and clean.



And while the sun's beginning to set-- the crowning highlight of the day--the first big kickball game of the year, and a major-battle-tug-of-war (Big Papa, James, Nicholai, And Aimaija on one side--Rosie, Joseph, Julia, Chubb, and Sophia, on the other--BIG fun :o). Running 'round the yard laughing, whooping and hollering, having Big fun with Big Papa, while Mama nurses the littlest love to sleep.

Full bellies. Tired bodies. Happy hearts. Sweet sleep in cosy beds.
Pleasant memories, of childhood, tucked away, to be remembered and treasured, forever.

The priceless gift. The gift of children--to love; hold close, kiss and hug, smile at and laugh with, work alongside and play with, talk with and cry with, to teach and to learn from.

To enjoy, to enjoy, to enjoy.

When we bless them, with the irreplaceable gift, of our time and best friendship.

Childhood; pure, simple, filled with wonder and delight. The day-by-day makings, of a grown-up.

At the close of the day

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The sun is setting on yet another day, as I sit to type out a quick hello, for tomorrow. Rosie made a delicious meal of stuffed roast chicken/s, mashed potatoes, gravy, carrots, and green and yellow squash. The dishes are done, little ones bathed and in their pajamas, winding down with Big Papa.

They had an especially nice afternoon, playing in their Little House and working around the yard, doing this, that and the other thing, with Big Papa. Celeisa was happy as could be, all snugged in on his back while he worked.



And it wasn't long before his, rhythmic movement--and her, swaying back and forth--while he raked the yard, had her lulled, sound asleep.



Which is just how she remained for over an hour, as her Papa worked away, thankful for the special time, with his littlest love.







The past few days have been full and fairly busy--especially busy for dear Wesley, Claire and Josie, as they've been moving from the small apartment that's been their cozy home for the past two years, and are beginning to build a brand new nest, in the beautiful trailer that they recently bought. They're so thankful for the way every little detail has worked out for them, in God's perfect timing, and are looking forward to making this their new home. Big Papa and I are just sitting back, marveling at it all--God is very good. Very good, indeed.



Claire's been such a trooper--Elsie to watch over, her littlest one tucked away in her belly--packing, through this past week, and moving over the weekend. They were very blessed to have *her* wonderful mama there with them for two days, working hard right alongside them, to get a great deal done. So, the week draws to an end, with them having made their way, to the other side. Completely tired out, I'm sure, and so thankful for God's loving provision for their beautiful growing family. And, for those that have asked--Yes, they're even closer to us, now. How wonderful. I am very grateful to the Lord, for keeping them close by.

Big Papa and the boys were able to help them move their things, yesterday, and when they got home, the boys kept excitedly saying--"What a wonderful place they've got! It's so nice!". They're so happy for them. We all are. It must be, incredibly special watching your big brother grow, and pave the way-- as your big brother, but also as a husband, a father, and a provider.

All through the day, today, I kept envisioning them in their new home. I can only imagine how lovely it will be, once they get everything situated and put away, their little garden put in, and Claire's cooking away in her big sunny new kitchen. Yes, it will be so nice.

Speaking of Claire, I do have to say, that, happy as I am for her, Wesley, and their babes, I think the true highlight of my weekend was receiving a call on the cell phone while we were away shopping on Friday, with the news that Claire's precious sister, Annie, was going to be getting married, to her longtime sweetheart and dearest friend, Drew. There was *much* rejoicing, with them and for them, in the big red bus, let me tell you!  We bought some really festive looking cupcakes, and a cherry-vanilla soda for everyone, at Whole Foods, and right on the spot, broke out in celebration, in their honor. What wonderful, joyous news! Loving congratulations to you, beautiful Annie, and Drew--Drew will be blessed, as Georg(i)e has been, to have such a wonderful, devoted, caring wife, and (we'll be praying :o) gentle, loving, mama to their children.

Well, Celeisa is asleep and nursing in my arms, and I have a few things to finish up, before getting the other little ones tucked in, and getting snugged in myself. I hope you had a nice weekend, too. Have a lovely Monday.

Jewels

A day in early Springtime

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We had the most delightful day on Saturday. We got up early and the girls and I busied ourselves inside, cleaning all around--working away, fast as we could, so that we could take a quick spin around the neighborhood, to stop by a few yard sales, and then get back home to enjoy the incredibly lovely weather.

The boys lent us a hand, and then headed out to begin to do some badly needed mending, on the front porch, with Big Papa.

So, once we had things fairly squared away, the gals and I loaded up the littlest love bugs--Celeisa and Aimaija, to go along treausure hunting with us. The two next in line--Nicholai and Sophia, stayed back with Big Papa and the older fellas, to get in on the action with the front porch. Well, we only made it to a few yard sales, but believe it or not, most of what we were blessed to find, was at just one of them. A dear gal was going through her mother's things and a good number of those that she was parting with, found a new home and new life, here with us.

Just a few of the many treasures that we found....

13 vintage aprons--sewn by her mother. $3.00, for all 13 of them.

A washboard

Apron number one, good and dirty. Give it a good scrubbing, after first donning apron number two.

Vintage Baby Bathe-A-Lot. Brand-new, in it's box--$1.00. Which made Aimaija very, very, happy. Baby, got good and dirty throughout the lovely long afternoon, and hopped in the tub with her mama (who had likewise gotten good and dirty throughout the lovely long afternoon) at the close of the day.

A vintage drying rack, for the wall--$7.00

A non-electric food processor brand new--$6.00

And this nifty chair, just like my grandparents had, in excellent shape, for $1.00.

The day was practically perfect in every way; sunny and simple, hard work and relaxation, good food and good company, good finds put to good use. A truly beautiful day.

I hope you had a wonderful weekend, too. And, I hope your Monday is especially nice--the fresh beginning of a brand new week. Put on your apron, and roll up your sleeves. A little work inside, a little work outside. Some reading, some writing, some cooking, some sewing. The garden. Bird song in the morning. Sunshine and fresh air. Lovely sunset at the close of the day. The moon and the stars--soft and quiet, in the dark of the night.

Thanks for comin' by.
Lovingly, Jewels

Do you have time for cookies and milk?

A Simply Lovely Life.

Julia and Chubby's Quick and Easy

Peanut butter, Chocolate Chip, and Oatmeal

Friendship Cookies



One and a half cups white sugar

One and a half cups brown sugar

Two and a quarter cups (one-full 18 oz. jar) of peanut, almond, or cashew butter

Two teaspoons vanilla

Cream together sugars, nut butter, and vanilla

In a separate bowl, beat four eggs, and add them to the creamed mixture



A>

Stir well, or blend in a mixer.

Add three-to-four cups of chocolate chips or carob chips (1 1/2 to 2 12 oz. bags)

And, if desired, one-to-two cups of chopped walnuts



Combine in separate bowl:

Two-to-two and a half cups of flour (freshly ground if you have a mill), and always start with two cups

Two teaspoons of baking powder

One teaspoon of salt (optional. If you use salted nut butter, you don't need to add it)



Add dry ingredients to creamed mixture and combine

Lastly, (gradually) add in three-to-three and a half cups of oats. You can use quick or rolled oats (always begin with three cups, as it's usually enough)



If you're not using a mixer, you'll have to mix in the oatmeal with your hands. We like how the cookies come out, better, if we mix them by hand. The consistency of the dough seems to be nicer. Dough should stay, together, and just barely stick to your hands when fully mixed. (you don't want it to be too dry, and will get a feel for the best amounts after you've made up a few batches). Adjust amounts of oats, walnuts, and chocolate chips, to suit your taste.



Form dough into balls about one--to--one and a half inches in diameter. Place balls on buttered baking sheet, spaced a bit apart, as they will spread slightly.





Bake at 375 degrees for 5-10 minutes, depending on size of balls and moisture of your cookie dough--again, you'll get a feel for what you like best after you've whipped up your first few batches. They should be a bit brown on the bottom, but only barely-browned on top.

Cookies are done when they're barely-browned and lightly-set. They'll be quite soft, and may not look entirely done when you take them out, but they'll firm up a bit, really quickly. If you let them bake too long ('til they really *look* good and done, out of the oven), they will be good to use as ammunition!

And there you have it--a few chores--dishes, laundry, making beds, picking up rooms, vacuuming, taking care of the animals, etc.... Devotions, a little reading, a little writing, some history, geography, and math. Scalloped potatoes and ham hot out of the oven for lunch. A little bit of Little House on the Prairie--Farmer Boy, and few of Uncle Arthur's Bedtime Stories, before curling up snug and cozy for a nice long nap, and by and by, cookies just out of the oven, with creamy cold milk--fresh from the farm.....aaahhh, maybe we'll get up, and do it all over again, tomorrow. Yes, I do believe we will :o)





If you get a chance to make them, I hope you enjoy them, too.



You have a wonderful day.

Lovingly, Jewels

The immeasureable beauty of a Mama and her babe

uploaded by A Simply Lovely Life.

A while back, I shared an especially favorite treasure of mine; an etching on silk, of a mother tenderly cradling her child, that I guess would be about my most treasured material possesion--for it's beauty, as well as for by whom it was gifted to me, and when. By my dear Uncle Leigh and Aunt Cheryl, a way back when--when I, had no children, not even a husband. A way back when, in the far-off long ago.

God has kindly added to my little collection of mother and child art over the years, through the thoughtful gifts of loved ones, through my random treasure hunting here and there along the way. The various pieces that fill my home, be they ever so humble, are, each one, immensley lovely and meaningful, to me. I never tire of looking at the paintings, the photographs, the sculptures. And again, I look forward to knowing, that Lord willing, that they will one day go on, each of them, to find a home in the homes of each of my own children.... one day.

The above painting is done in oil. It's a copy that some dear soul did of a famous original, that I only wish I knew, the artist and title, of. If anyone does, please do let me know. I seem to never have the extra time to search it out, but have alwasy had a desire to know more about it. I was overjoyed when I found this in an old antique/thrift mall that I get a chance to pop into now and then. It's done in warm rich colors and is in excellent condition.

This old photograph of a mama and her babe, was a gift to me from my very dear friend and next door neighbor, Judy. Just one of the many kind, thoughtful, fun and beautiful things she finds and shares with the children and/or me. Judy is an antique collector and has a booth in an antique shop, locally. She makes her way to lots of auctions (estate sales and field auctions) and finds the most amazing things. Isn't this photograph beautiful. I am so grateful to have it. Again, so lovely in an of itself, but made even more so, by the tender, caring, giving heart, of the dear one from which it came, and the loving spirit in which it was given.

I so hope to take/get some lovely photos, in many ways similar to this; artful, beautiful, speaking the things for which words simply aren't good enough, of Claire and the rest of my dear girls, as they one-by-one, welcome the gift/s of their very own children into their hearts and lives--embracing motherhood.



And lastly, a gem that I found at an outdoor estate sale, for $5.00. Can you believe it, $5.00?! I was just so thrilled to have found it. Another oil painting--in the rough. I appreciate it, and enjoy it, everyday, just the way it is.



We did go for a walk, today, but because we chose a spot right on the ocean, it was **cold**! Windy and cold. Too cold, for me. But, the children, impervious to the cold, as children somehow always amazingly manage to be, enjoyed being outside, running, jumping and sword fighting, together. Julia toted Celeisa around a bit in the ergo (keeping her especially snugged and warmed), which was the highlight of Celeisa's day (and Julia's too), I'm sure. A young mama in the makin' and her bab(y sister).



Beef stew has been simmering in the crock pots all day, oatmeal raisin muffins have just come out of the oven, and there's milk fresh from the farm to go with them. The table is set, candles are lit, and soon Big Papa will be home from work--the beginning of another peaceful week's end, that I'm going to so enjoy. It was a slow and easy-goin' Friday. Still saying the long good-bye to Winter, and patiently waiting for all that is Spring.

I hope you have a wonderful day, and a great weekend.
Lovingly, Jewels

Just what, are they doing?

uploaded by A Simply Lovely Life.

Some clues......

First the milkmaid takes the cream, fresh from the farm...



And she and her best pals set to work, shakin' it.....



All else set aside, they shake and they shake, for a good long while. Everyone gets in on the action...



Looking good....



Almost done...



It's time, to empty the jar/s into a colander to drain off the buttermilk....



And, just what, were they doin?? Yes, you guessed it! The butter--second batch, remains.....



And, the fresh buttermilk...



Rinse the butter, under cold water....



Whole wheat-walnut-cheese bread (with freshly ground grain) in the oven. Lentil sausage stew on the stove. Butter's on it's way to the fridge, 'til candlelit dinnertime, when Big Papa gets home....



I hope you and those dearest to your heart, are enjoying this lovely day :o)

Lovingly, Jewels

An age old tradition

A Simply Lovely Life.

Simple Sauerkraut

1 medium cabbage cored and shredded/or chopped
1 Tbsp sea salt
1/4 cup of whey

Whey (along with the by-product of cream cheese) is easily made by good quality commercial plain yogurt (Stonyfield Farm, Brown Cow, etc..) like this....

Line a large strainer set over a bowl with a clean dish towel or cheesecloth, pour in the yogurt and let it stand at room temperature for several hours. The whey will run into the bowl and the milk solids will stay in the strainer. Tie up the towel, with the milk solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon, placed across the top of a container so that more whey can drip out. When the back stops dripping, the cheese is ready--a cream cheese far superior to commercial cream cheese. Store whey in a mason jar (to use as a starter culture for lacto-fermented vegetables and fruits--such as this simple sauerkraut), and cream cheese in a covered glass container. The cream cheese keeps for about a month, and the whey for about 6 months.

(if whey isn't available, use an addtional Tbsp of sea salt)

Mix cabbage, sea salt and whey in large bowl and pound, with a wooden pounder or meat hammer, for about 10 minutes, to release juices. (little ones love to get involved with the hammering of the cabbage :o)

We happen to have a very old wooden potato masher that was gifted to us many years ago by Grace, our 95 year old land lady, whose parents, when she was a child, had carried it (and used it all along the way) across America, in their covered wagon. Then she continued to use it throughout her lifetime. Isn't it a beauty! We've been using it in our family now, for nearly 20 years.



Here's a close-up of the lovely old potato masher, that's been in use for well over 100 years.



Next, spoon the mixture into a clean, wide-mouthed mason jar, and press down firmly with your wooden pounder or meat hammer, until the juices come to the top of the cabbage.



The top of the cabbage should be at least 1 inch below the top of the jar.

Cover the jar tightly and keep at room temperature for about 3 days, before moving to cold storage. We tuck ours in the cupboard for the 3 day period. The sauerkraut may be eaten immediately, but improves with age.

Cultured cabbage is really high in Vitamin C. Cultured foods significantly aid in the digestion of cooked foods.

Note, the jar on the left is a variation, including grated carrot, chopped onions, and red pepper flakes.

Latin American Sauerkraut

1 large head of cabbage
1 cup of grated carrot
2 medium onions--chopped
1 Tbsp of dried oregano (optional)
1/4 to 1/2 tsp of red pepper flakes
1 Tbsp of sea salt
1/4 cup of whey

mix all together and proceed as same for regular sauerkraut, above.

Serene Allison says:

The new craze is culturing food. It has been done for centuries, and across the globe. It was the way our forefathers preserved their food before refrigeration. Nearly every condiment we know was originally cultured and invented to aid digestion. They were considered health foods, rather than than sugar or corn syrup and the heavily salted pasteurized kinds we lace our foods with today.

Raw foods contain lactic acid. To culture food, we put our food in the perfect environment for this lactic acid to incubate and flourish. In no time it turns into an army of "good guys", namely lactobacillus. When you eat them, this amazing regiment moves into the bowels and sets up base camp. they take over from the "bad guys" that are intent on wreaking havoc all through your body.

Because of giving frequent antibiotics, many of our children's bodies become unbalanced. The "good guys" have been decimated and the "baddies" now rule the roost.

Adding cultured foods to your family's meals, not only adds addtional enzymes to aid digestion, but restores the flora and balance back to the bowel. This is incredibly important, because a lack of good flora is the beginning of a hoedown of bad bacteria that initiates many annoying complaints and life-threatening diseases.

Culturing food is as easy as brushing your teeth...

Captain Cook, while 27 months at sea, ate 60 barrels of sauerkraut (cultured cabbage) along with his crew. This stuff was the real McCoy, not the fake pasteurized stuff you find today. Despite the incessant rocking of the ship, the sailor's weather and no refrigeration, he opened his last barrel after two years and it was better than the first. On his ship there were no cases of scurvy, which often wiped out entire crews.

Hope your day was a beautiful one :o)
Lovingly, Jewels

Busy Bees, right up 'til bedtime....

A Simply Lovely Life.

Well, I have so much to do, today, I thought about just skipping a day and not posting, 'til tomorrow.

But, since I'm in the groove of takin' lots of photos of all the day's happenings, everyday, now, I thought I'd just grab a few to share, and say a quick hello--though we all know that my "quick hellos" are often *anything but*!

Here goes.....

Well, despite the fact that I've gotten precious little sleep this past week or more, life as usual,  marches on, here at the homestead!

I guess I can't complain, though. A gal should be awfully glad, I suppose (especially an especially tired one), to have so much energy continually buzzing around her, attaching itself to her , infusing itself into her (with Paddington stares, hugs and kisses), cheering her on (pleaasse mama, you said....), holding her to commitments she unwittingly made in her dream-like, ongoing state of sleep deficiency, to keep her movin' along, when she can hardly keep her eyes propped open!

Such is the state of things, as of late. Between Sophia's foot, Celeisa's bug and latest turn of teething, and (whispering, here--though let me tell ya, the actual thing is the antithesis of any whispering I've ever heard!) Big Papa's snoring, sleep seems to only be comin' my way, in little tiny installments, with broad expanses in between. Despite which fact, I, still (creature of habit--glutton for punishment) continue to rise far before sunrise to greet the day.  Yes, this seems to somehow be the case, do or die.

Actually, the past week or more, I think I've *risen* (if we can call it that) about 10-15 times, l-o-n-g before sunrise, for this that and the other thing, by the time it's actually legal to get up, and call it a new day.

I even kind of have a new ritual going, where I have my light wedge (fancy book light) tucked into my latest and greatest read (which for all intents and purposes means the biggest, fattest, most b-o-r-i-n-g, book on my shelves)  and stuffed along the edge of the bed, down by my knees. Just right about where it's kinda-sorta, out of the way, but close enough so I can stretch to reach it without waking the (super hyper-sensitive, teething) nursling--that I've just coaxed back to sleep-- for the umpteenth time, and now focus on rising above the relentless, rythmic roar of the afforementioned snoring (non-verbal argument that b.p. has me engaged in during *his* sleep), to get myself back to sleep (though I've been asking myself--do I *really* go to sleep, at all??, or am I just dreaming that I do??)--before it's time to *rise* again.

Anyways, back to the intended quick hello and the photos......

The good thing about little children (especially your own little ones--one of the real perks of motherhood, actually)  is that  you look *good* to them, no matter how *bad*, you might actually look, in real life (exempli gratia-- to everybody else that's not crazy about you, and whose thinking and reasoning abitlities have fully matured). Not only good, but G-O-O-D........

(And here comes the downside).....

and ready, for any and everything, their great big creative imaginations can dream up. And hey, once "the cat is out of the bag", and you've done something with them, or for them, even once, they *KNOW* you can (and assume you will--are actually dyin' to) do it with them, again.... whenever the mood sweeps over them, to have a repeat performance!

But, like I said, better to be carried along on the wings of someone else's enthusiasm, than to sit, and sit, and sit, going on *molding* in your own lack of, right?!

Okay, so in the name of remaining accountable, and holding out hope to the lovely Katherine Claire--in the multi-purpose suit department, I leave you with.......yesterday's doings, despite the fact that I was more than a bit, undone.  It's Tuesday, but don't we know it---*Fry*day's comin' :o)

Claire's pattern went back to the drawing board. New pieces have been traced-off, the fabric is washed and at the ready--AND--big-hearted Kel, has even volunteered to bring out the big guns and make *pizza* for Friday's dinner, for us, if neccesary, to free me up. What a good egg, hunh! (true blue, all the way, I'll tell ya) Kel, don't worry though, just the thought of you rallying with me (and holding me accountable--thanks Rabbit :o) will, I'm sure, do the trick!

The littles, who do always seem to have boundless energy--with, like I said--enough to share, were as usual, busy right up 'til bedtime (weren't we all :o)....

Baking bread and pretzels, which we had for lunch, with a great chowder that  Rosie made (no, though you would be led to believe otherwise by the way I'm droning on and on, here--I *definitely don't* do *every*thing :o).

Were they proud of their goodies?? Hmmm, well, I **guess SO**!  All I can tell you is, I was treated like royalty, one doll-sized-slathered-in-butter-delicious bite after another. I'm obviously not too tired to eat---so I might not be quite as bad off as I've led you all to believe......for the sake of honesty, just thought I'd mention that :o)

I've been *promising*( is that what you call saying things like):

"yes, I know"
"yes, I will"
" I *know* I said I would"
"I said I would, and I will"
"I'm going to".............

in response to their begging to do something you mentioned a week ago, back when you were a normal and sane, sleeping human being??

Anyways, I've been teaching the little ones hand-sewing/embroidery, which has proven to be a highly desirable, one-to-be-oft-repeated experience--that seems to give almost as much joy in the end result(ing product) as it does in the process! Inspired by dear Amanda (sweet, crafty mama that she is) that made one just like it for her little ones (very cute, isn't it :o), I cut out this little felt bunny for Aimaija to work on.

So, with the inspiration gathered, yesterday, we continued on with our hand-sewing adventure, and *Bunny*, was born. A little felt,  a little needle, a bit of embroidery thread in various colors, a couple of buttons, a ceremonious stuffing with "fluff", and voila', Aimaija has a new "best buddy"--Bunny, that she's mighty proud of! Thanks Amanda--from both of us.

And baking and stories, and drawing, and painting.....

A brief (though welcomed, however short it may have been, or seemed) bit of unwinding and recharging, at naptime........

Then........ get up, and do it all some more....

reading stories, drawing, painting, playing outside havin' lots of fun, gettin' good and dirty, which brings us to big-bubbly bath time, at the end of the long, full day...........

Bedtime does come, just when you think it never will. And now, I know, I know. The big question is, did I sleep, *last* night?? Well, let's put it this way, about twice as long as I have any other night for the past week or so. Things are definitely lookin' up.

I'm not complaining mind you. But I ask ya... A little bit of sympathy never hurt anybody, did it??

Okay, like I said, I've got alot to do, so I can just be hangin' around here chewin' the fat with you guys all day.

Since the *helper mice* only come out at night, to lend a hand, in, "The Tailor of Gloucester" .......I've *gotta* go... :o)

All righty. I (very) quickly type the posts out (straight out of my little bean, onto the page), over at Flickr, and then send them on over to the blog. Not sure when I'll have a chance to edit this one (busy gal I am, today, and all :o). but, when I do, it may metamorphosize into something entirely different, than what it's here begun as--usually does.  For those that stumble upon it, before I get a chance to give it the going over--my apologies and best wishes--at deciphering it. Remember, be kind. I'm the woman who isn't sure if she's actually slept, or just dreamt that she did :o)

I hope your day's a wonderful one.

So thankful for this life of mine, and sendin' love your way, Jewels