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Bryan's not feeling great this weekend, which is such a bummer. He still insisted that I spend the afternoon and evening scrapbook yesterday with my buddies. We had such a wonderful time! More giggling than scrapbooking, but excellent therapy all the way around!
I'm working on yet another big grocery list. One of the biggest up-sides to grocery-ing for two months at a time: We only have to do it in the cold once or twice a year! I'm hoping for decent temps this weekend with no wind!
This list will also include most of our fixins for Thanksgiving. The children have started their pie list. I'm beginning to think we should just skip Turkey and the trimmings!
Here's a recipe for a quick and easy dinner that we made and enjoyed in the hour between homeschool group and heading off to karate last week.
Hot Cornbread Sandwich
2 (8 ounce) Jiffy corn muffin mix
2 eggs, beaten
2/3 C milk
12 slices American cheese
6 slices deli ham
In a bowl, combine muffin mix, milk and eggs. Pour half of mixture into a greased 7x11 baking dish. Carefully place 6 slices of cheese, then ham, then remaining cheese. Spoon remaining cornbread batter over the top. Bake 25 minutes at 400, or until cornbread is golden brown. Cut into squares and serve hot. Serves 4-6.
Notes: I upped it to three boxes of mix, 3 eggs, and 1 C milk to put into a 9x13 pan. Most was devoured, so I'll go to 4 boxes next time so we have some leftovers for lunch the next day.
This week we'll be enjoying:
Monday - Spaghetti & Meatballs
Tuesday - Mexican Casserole
Wednesday (AWANA) - Nachos
Thursday (Homeschool Mom's Meeting, Karate) - Teriyaki Chicken
Friday - Potato Beef Bake
Saturday - Big Grocery Day!
Our menus for last year can be found at our website. Breakfast menu is here; lunch menu is here.
Find more menus at:
As we were awaiting our Friday Night Bible Study buddies to arrive, it started snowing. Snow had been predicted, but no believed it. The weather men always predict snow for weeks before it really happens.
Friday it began to flurry, then sleet, then really snow for a bit! We couldn't believe it when early November started looking like a winter wonderland. The dusting even hung around until Saturday morning.
Has anyone read their Almanac? Are we in for a doozy?
We recently decided that Bryan needed a home office where he could lay-out plans from work. Preferably a place where there is no concern for jelly or crafting residue (which nixed out dining room table!). We'd talked before about him taking over my small craft room, and this past weekend we made it a reality.
He thought the most economical way to get a layout table would be a cheap door on simple legs.
I got to thinking, "Hey! This has possibilities!" So he picked up one for me too. We bought two bookcases at Walmart to support the door (which he attached with screws). The table is about kitchen counter height, perfect for cutting out patterns and scrapbooking standing up which I enjoy for some reason. Total cost for mine was around $50.
Bryan is already reading books about how to finish this corner of the basement for my dream craft room, but for now I'm just giddy about my big table!
Time for a little honesty... Due to our crazy schedule this week, we're not having a "normal" menu plan. But, after all, this is our reality - rarely neat and tidy! It's going to be a roller coaster week, but full of experiences that I hope the children will remember for a long time!
But first, here's a little number that I whipped up after church yesterday. Had it on the table in about 10 minutes! Pretty tasty, too!
Asian Beans & Noodles
1 Can Black Beans, drained and rinsed
1 lb. Frozen Broccoli
2 (3 oz.) Packages Ramen Noodles (oriental or beef flavor)
1/2 teaspn Ginger
3 Tblspn Thinly Sliced Green Onions
In a skillet, combine 2 C water, broken up noodles, both seasoning packets, and ginger. Bring to a boil and reduce heat. Cover and simmer for 3 minutes or until noodles and broccoli are tender, stirring occasionally. Stir in beans and green onions, heat through. Serves 6-8.
Notes: We doubled this recipe and it was perfect for our dinner with leftovers for lunch the next day. The original recipe called for 1.5 lbs. of ground beef, but cooked beans are what we had plus most of my children prefer them. Chicken would also be tasty. Try substituting a frozen stir-fry mix for the broccoli if you're feeling adventurous!
This week we'll be enjoying:
Monday (Missionary Night) - Pitch-In at Church
Tuesday (Whole family working at the polls for election day, Horse Judging) - Probably McD's on the Road
Wednesday (AWANA) - Hot Dogs, Chips
Thursday (Homeschool Group, Karate) - Tater Tot Casserole
Friday - Bible Study (I think we'll serve these recipes)
Saturday (Scrapbooking Crop - Whoo Hoo!) - Broccoli Cheese Soup, Cornbread
Our menus for last year can be found at our website. Breakfast menu is here; lunch menu is here.
Find more menus at:
I'm up to my elbows in boxes and piles of clothes. I've put it off as long as I can, but with temps going into below freezing tonight, it's time to bust out the fall and winter clothes. The little girls have almost all seersucker and sleeveless on their rack in the closet. "Pull a sweater over it" is sounding a little heartless now.
For a post I wrote a while back on how we handle the change, click here. My inspiration came from Kimberly over at Raising Olives. She really lays it out. I just re-read her article today to get me pumped up!
The biggest thing to remember is: Less is Best!! Less to fall on the floor. Less to end up in the laundry while with the hanger still attached. Less to fold and put away. The children are much more responsible about their clothes when there isn't an endless supply.
OK, time to attack it. Go Team!