Just a little update

I decided from now on, I'm only going to write (or schedule) posts for Monday, Wednesday, Friday. I've been having a really hard time thinking of topics for today's and tomorrow's posts and realized I already did three this week so I'm taking today and tomorrow off.

Next week: Monday I will post my new menu plan, Wednesday I will post a new topic on Going Back to Nature, and Friday is still up in the air - but I will have something.

Have a great weekend! This might be Robert's and my last full weekend together for a couple months so I think we are going to the beach!

More Ways to Save

Saving money is becoming a big part of my life. Right now it's because we're paying off our debts and in the future it will be for setting up an emergency fund and saving for retirement and other things. So I'm always looking for and thinking about ways to save. It's almost become my "job" - Robert makes the money and I save it!

Here's some ideas I've come across recently:

1. Reuse items instead of trashing them (or buying new). You can use a gallon ice cream bucket for soaking small stained items and plastic food containers for leftovers or to organize your desk supplies. Also, we were going to throw away our nightstand that got broken by the movers but we really needed a nightstand and decided to fix it (just needed some glue) instead of spending money on a new one.

2. Take advantage of the library. This can potentially be a huge money saver. If you buy books or movies, or rent through Netflix or at Blockbuster - why are you wasting your money? The library has tons of resources at your disposal for free.

3. Use cash (if you can't, it means you're spending above your means). This is huge. Not only because it has been statistically proven that you spend 12-18% more when you use plastic, but because it also shows you when you need to stop spending. Use envelopes. If the money is gone, you can no longer spend from that category anymore (if it's groceries ... either make do with your pantry items or take money from another category).

4. Make a few meatless meals a week. Meat can be expensive depending on what type you're buying. Beans, rice, and pasta are very inexpensive in comparison and you can make great meals with those ingredients. Another way to save with meat is to make meat a "side dish" instead of the main course of the meal or half the amount you put in casseroles, etc.

5. Make a meal plan. If you just buy food without a plan for that food that's the same as spending money without a plan for that money (most of it will go down the drain i.e. the garbage disposal). Make a plan of what meals you will serve throughout the week (or two weeks or month) and make a grocery list for those meals based on what you will need. This can save you tons of money in no last minute trips to the store, no food expiring before it's used, etc.

6. Stick to that grocery list. When you're at the store keep your eyes on what you need. If it's not on your list, it doesn't go in the cart! Even if something is a "great deal" who cares. You're buying more than you need and could potentially be throwing it away!

7. Combine all your errands. Save gas and time by running all of your errands at once. No quick trips to one place everyday. Try making one "errand trip" per week instead.

8. Stay home. The more you go out (trips to the grocery store, movies, mall, "browsing", "window shopping") the more likely you are to spend money.

9. Turn off the lights. I hardly ever use the lights when I'm at home during the day. The sun is bright enough (even with the blinds closed) that I don't need any extra. Also turn off lights when you leave a room. Even only a few minutes of the lights being on is costing you more in electricity than turning them off and back on when you return.

The Total Money Makeover

The Total Money Makeover by Dave Ramsey was so wonderful and uplifting. I enjoyed reading the debt and money myths and the encouraging stories of others. Even though we have already started our "money makeover" without realizing that's what we were doing, I still learned a great deal about where to go from here.

Before reading this book, my favorite financial author was Mary Hunt, but I think, no I know, Dave Ramsey has surpassed my expectations, become my favorite, and his is one of the best books I've ever read.

Now that I have read this book, I'm looking forward to reading other books by Dave Ramsey. I also started listening to his radio show on the internet.

This was the first book I checked out of the library in a long time. And I'm certainly glad that I did. I definitely recommend this book to anyone with any kind of debt.

Going Back to Nature: Raw Milk

It took me days of research and writing to come up with the information here, but it's definitely worth reading. I tried to cut this as short as I possibly could while still including tons of valuable information!

Reasons NOT to Drink Pasteurized Milk:
--Pasteurization destroys vitamin B12, B6, beneficial bacteria (called probitics), damages fragile milk proteins, enzymes, and promotes pathogens (pathogens which cause pasteurized milk to rot quickly, rather than sour naturally). Pasteurization's main purpose today is to clean milk coming from dirty cows and to lengthen the shelf life of the product.

"Not only does pasteurization kill the friendly bacteria, it also greatly diminishes the nutrient content of the milk. Pasteurized milk has up to a 66 percent loss of vitamins A, D and E. Vitamin C loss usually exceeds 50 percent. Heat affects water soluble vitamins and can make them 38 percent to 80 percent less effective. Vitamins B6 and B12 are completely destroyed during pasteurization. Pasteurization also destroys beneficial enzymes, antibodies and hormones. Pasteurization destroys lipase (an enzyme that breaks down fat), which impairs fat metabolism and the ability to properly absorb fat soluble vitamins A and D. (The dairy industry is aware of the diminished vitamin D content in commercial milk, so they fortify it with a form of this vitamin.) (from Weston A. Price)

--Cows in almost all non-organic dairies are not fed grass. They are fed grain, animal by-products, and even waste materials which affects their health and the composition of their milk.

--It can cause allergies:

"After pasteurization, bacteria found naturally in milk are killed. During the high temperature heating process, cell bodies of these bacteria are ruptured and their contents are spilled, releasing intracellular proteins. This causes many milk drinkers to suffer histamine or allergic reactions. Almost all of these same consumers can drink raw milk and not have allergies. The high levels of bacteria permitted in milk intended for pasteurization are still found in pasteurized milk; they are just dead and not removed by the process." (from Organic Pastures)

--Homogenization is an unnecessary process that can result in heart disease and atherosclerosis.

"Homogenization is the process of destroying the natural butter fat cells found in raw natural milk. This process uses extreme pressure to break apart the soft buoyant fat cells, which cause the remaining small fat pieces to blend into milk and no longer float to the top making the cream line. Some European countries have studies that show that this process is dangerous and may strongly contribute to heart disease and arterial plaguing. Our FDA disputes these findings under pressure from the strong dairy lobby. Homogenization is not a required step, but rather a step of convenience to deny the consumer the ability to see how much cream is actually in the milk they buy." (from Organic Pastures)
"In its natural form, the fat in milk would normally be broken down and digested in the stomach, facilitating the absorption of the proteins and nutrients in the milk. But because homogenization has made it an abnormal, very small size, it is absorbed into the bloodstream instead. The fat globules now found in the bloodstream react negatively against arterial walls and a layer of cholesterol is then created as a protective lining." (from Vital Earth Minerals)

Reasons to Drink Raw Milk:
-- There is an immense amount of vitamins, minerals, probiotics (beneficial bacteria such as those found in yogurt), and enzymes found in raw milk. Most of these are destroyed in the process of pasteurization (as shown above).

--Enzymes (which are destroyed by pasteurization) make raw milk easier to digest and help in the absorption of minerals such as calcium.

--Many people who are allergic to milk or lactose intolerant find they are able to drink raw milk with no problems.

--Raw milk assists in maintaining a healthy balance of good bacteria in the intestines.

--Raw milk sours naturally but pasteurized milk will rot (as you've probably "smelled" before). Soured raw milk can still be consumed! Just put in some yogurt or kefir starter and let it sit for 24 hours at 80-85 degrees.

A few things you should know:
**Make sure you know where your milk comes from. Drinking raw milk can be dangerous (just as eating raw eggs or raw meat) if you don't know your source. But is completely safe and healthy from a clean source. In fact, pathogens can be killed by the living organisms in the milk:

"OPDC has demonstrated that even when high levels of pathogens were introduced into raw milk, they die off and do not grow (BSK tests). In fact, pathogen killing safety systems are hard at work, keeping raw milk safe even if it has been contaminated." (from Organic Pastures)

**A cow's diet, the seasons, and even the breed of the cow can all affect the flavor of raw milk.

**It is illegal for raw milk to be sold across state lines (therefore you will have to find a local source).

To Find Raw Milk sold in your area visit: Real Milk or Local Harvest

For more information: Campaign for Real Milk, Raw Milk Facts, Milk: It Does a Body Good?, Robinson's Farm, Organic Pastures

Parmesan Chicken

We had this last night. It was one of our new recipes for the week. Robert really enjoyed the flavor from the onion soup mix. I thought the rice was a little mushy and the chicken dry, but I'm a bad critic of my own food. We also used brown rice instead of white.

Parmesan Chicken
from Mary Hunt's Everyday Cheapskate newsletter
Makes: 6 servings Cook: 8 hours

1	envelope onion soup mix
1 ½ c	milk
2 cans	condensed cream of mushroom soup OR make your own
1 c	long-grain white rice (not instant or Minute rice)
6	boneless skinless chicken breast halves
¼ c	butter, cut into bits
¼ c	Parmesan cheese
	salt and pepper to taste

Combine onion soup mix, milk, mushroom soup, and rice in a bowl. Place chicken breasts in bottom of greased slow cooker. Top with butter. Pour mixture over top.

Sprinkle with salt, pepper, and Parmesan cheese. Cover; cook on Low for 8-10 hours or on High for 4-6 hours.

One Year!!

Yesterday was Robert's and my 1 year anniversary. We've decided that this year will be the only year we will celebrate our civil ceremony - July 22, 2008. Next year we will have "another" 1 year anniversary on June 6th (our Catholic ceremony).

For our special dinner we had some delicious homemade tortillas, homemade refried beans, shredded beef, and homemade tomato and onion "salsa".

Going Back to Nature

Last week, I was going back through Laura's posts (yes, we have the same name) at Heavenly Homemakers and noticed her enthusiasm about raw food including milk and unprocessed sugars. I've been wanting to get Back to Nature lately in regards to our food and life.

So, I thought I would start a new topic. Each week I will discuss a new food or idea related to going back to nature.

Future topics I'm mulling over: raw milk; organic beef, dairy, and produce; sugar; processed foods; fast food; mineral make-up; natural cleaners; reducing trash, clutter, and consumption; reusing instead of wasting; and recycling.

Twice-Baked Potatoes

When I made my meal plan, I was originally going to go with this recipe. But after looking at it (and seeing that I had another recipe in my cookbook for twice-baked potatoes), I decided to make up my own. So here it is:

Twice-Baked Potatoes
Makes: 2 servings Bake: 65 min

2	large baking potatoes
½ c	sour cream
¼ c	half-and-half (more if needed)
1 t	garlic powder
1 c	onion, diced (1)
6	strips of bacon, cooked and diced
1 c	shredded cheese
1	green onion, thinly sliced

Bake the potatoes at 400 degrees for 50 minutes or until tender (don't forget to poke holes in the skin). Slice top off each potato and discard. Scoop out potato from shells (leave a thin layer of potato on skin).

Add sour cream and half-and-half to the potato; mix well. Add more half-and-half if needed to get desired consistency.

Stir in garlic powder, onion, bacon, and cheese. Carefully fill the potato skins (there might be extra mixture). Bake for 15 minutes (at 400 degrees). Top with green onion; serve.

--These were excellent and very filling.

Menu Plan 7/19 - 8/1

I'm trying a few new recipes this week ... so get ready for them on my blog! I was also really excited about our grocery bill this week - $130. And that includes 1 ½ gallons of organic milk ($10.50), $11.43-worth of chicken breasts (cheaper to buy the larger size), $8.25 sushi -- which was delicious!, and two bags of chips ($6) (which we haven't bought in a while).

I'm going to try making my own tortillas and hamburger buns this week too! ... Keep an eye out for that!

S	7/19	BLT Sandwiches*
M	7/20	Chicken Alfredo
T	7/21	n/a
W	7/22	Shredded Beef Burritos
R	7/23	Parmesan Chicken*
F	7/24	Pizza
S	7/25	Grilled Cheese & Tomato Soup

S	7/26	Barbecued Beef Sandwiches* (just shredded beef with BBQ sauce)
M	7/27	LO Potato Soup
T	7/28	Chicken Tostadas
W	7/29	n/a
R	7/30	Salmon Burgers*
F	7/31	Pizza
S	8/1	Chicken with Black Bean Salsa*

--LO = left-over
-- * = new recipe

Yesterday's BLT sandwiches were delicious. I made a tomato and onion "salad" to have with it instead of sliced tomatoes which made them excellent.

Mexican Casserole

This has always been one of my favorite foods ever since I can remember. I changed a few of the quantities to make it a little healthier - it is originally very cheesy and creamy. I'm trying to get Robert to be just as enthusiastic about it too, but he prefers burritos over any other Mexican food!

Mexican Casserole
my mom's recipe
Makes: 6-8 servings Bake: 30 minutes

1 lb	ground beef, cooked and drained
1 c	onion, chopped (1)
1 pkg	taco seasoning
1	can tomatoes with green chiles, undrained
⅓ c	black olives, sliced (1 small can)
1	small bag corn tortilla chips
2 c	Monterrey jack cheese, shredded (8 oz)
8 oz	sour cream

Cook beef, onion, taco seasoning, tomatoes, and olives until heated through. Smash ½ chips in a 9"x13" baking dish. Layer meat mixture, then cheese. Spread sour cream on top. Top with remaining chips (smashed if desired). Bake at 350 degrees for 30 minutes. Let stand 15 minutes before serving.

--It will freeze and tastes just as great after reheating!

Chili & Cornbread

The chili is my own recipe. It's a mix between my mom's and Betty Crocker's.

Chili
**my own recipe**
Makes: 4-6 servings

1 lb	ground beef, cooked and drained
1 c	onion, chopped (1)
1-	28 oz can diced tomatoes, undrained
1-	15oz can tomato sauce
1-	4 oz can diced green chiles
1	can hot chili beans (reg. size, not sure of weight)
1 T	chili powder
½ t	garlic powder (or 2 cloves finely chopped)

Add all ingredients to a slow cooker. Cook on Low heat setting 6 to 8 hours.

--Serve with cornbread, shredded cheese, sour cream, and sliced black olives!

Cornbread
Makes: 9 servings

1 c	flour (I use whole wheat)
¾ c	corn meal
3 T	sugar
2 t	baking powder
½ t	salt
1 c	skim milk
¼ c	vegetable oil or butter
1	egg, beaten

Grease 8 or 9-inch square baking dish. Combine dry ingredients. Stir in milk, oil (or butter), and egg just until moistened. Pour batter into prepared pan. Bake at 400 degrees for 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean.

--For corn muffins: Pour batter into 12 greased or paper-lined muffins cups. Bake at 400 degrees for 15 to 20 minutes or until golden brown.

Salmon Patties

Another great fast and easy seafood recipe - salmon patties!

Salmon Patties
my mom's recipe
Makes: 4 servings

1-	14 oz can salmon, UNdrained, flaked, skin and bones removed
2	eggs, beaten
1 T	onion flakes
1 t	dried dill
1 c	saltine crackers, crushed

Open salmon and pour into a medium bowl. Pick out larger bones and skin. Mash salmon and smaller bones (they're very soft) all up.

Add the rest of ingredients. Use enough cracker crumbs until mixture holds together when you make it into a bowl. Roll each ball into more cracker crumbs to coat.

Place into a frying pan sprayed with non-stick spray (or you could fry in oil). Flatten balls with spatula to form patties. Cook on medium-low heat until golden brown (about 6-8 minutes), turning once.

Crab Cakes

These crab cakes are delicious. We've eaten this meal twice within six weeks.

Crab Cakes
Better Homes & Gardens (75th Anniv. Ed. p. 299)
Prep: 20 min Bake: 12 min Makes: 4 servings

1	egg, beaten
1 c	soft bread crumbs
3 T	mayonnaise or salad dressing (I used ranch once instead)
2 T	green onion, thinly sliced (1)
1 t	dried dill
1 t	seafood seasoning (I used McCormick's salmon seasoning)
¼	black pepper
2-	6 ½ oz cans crab meat, drained and flaked
3 T	fine dry bread crumbs
2 t	cooking oil

In a medium mixing bowl, combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crab meat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2 ½-inch patty.

Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and oil. Sprinkle over crab cakes, pressing to adhere. Bake, uncovered, in a 450 degree oven fr 12 to 15 minutes or until light brown.

French Dip Sandwiches

I thought I would get caught up on all my recipes this week. I have so many that aren't online, so that means I have to write them out - which can get a bit tedious after a while. Note, none of these recipes have pictures, but as soon as I make them again, I will post some. So, here's the first one:

French Dip Sandwiches
Betty Crocker Cookbook (10th Ed. p. 156)
Makes: 10 sandwiches Prep: 5 min Cook: 8 hr

3 lb	beef boneless chuck roast
1 ½ c	water
⅓ c	soy sauce
1 t	dried rosemary leaves
1 t	dried thyme leaves
1 clove	garlic, finely chopped (or ¼ t garlic powder)
1	dried bay leaf
3 or 4	peppercorns
2- 1 lb	loaves French bread

If beef roast comes in netting or is tied, do not remove. In 3 ½- to 4-quart slow cooker, place beef. In small bowl, mix remaining ingredients except bread; pour over beef.

Cover and cook on Low heat setting 7 to 8 hours.

Skim fat from surface of juices in cooker; discard bay leaf and peppercorns. Remove beef from cooker; place on cutting board. Remove netting or strings from beef. Cut beef into thin slices. Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half. Fill bread with beef. Serve with broth for dipping.

--This is delicious. We've eaten it twice already!

More Money Savings

One thing that I've learned through reading all the "tips and tricks" from others, is that, when saving money, not everything applies. So here are some tips that apply to us, hopefully some of them apply to you too!

**Lowest cell phone plan - Make sure that you're not spending more money that you have to. Check your bill and see if you can cut your minutes, text messages, etc.

**No home phone - For the most part, there's no reason to have a home phone. If you do need one, shop around and make sure you're getting the best plan. There is so much competition with plans, it's not worth it to stay with your current plan just for convenience.

**No cable TV - There are so many other things you can do with your time. Having a TV on can be distracting and dissuading. Sometimes I felt I "needed" to finish watching a TV show instead of finishing laundry or dusting the furniture. We've started collecting TV series DVDs so that the shows we love, we can watch anytime. It's much cheaper than cable. - Just to be fair, we haven't given it up yet, but I have a plan (in my budget) to cancel it in September.

**Budget - I've talked about this before, but I'll say it again, "If you don't know where you're money is going, you'll never get ahead."

**Give 10% - Giving to others is a wonderful way to save money. If you're focused on others, you don't need as much for yourself.

**Save 10% - Giving to yourself is important also. You have to save to get ahead. If you keep living paycheck to paycheck and have no way to deal with emergencies that come up, you'll just get into (more) debt.

**Lessen eating out - We're still working on this one, but I'm trying to get us down to just one meal out a month. The more you eat out (even fast food costs $3-10 per person) the more money you're wasting. I can make our meals at home for less than $1 to $2 per serving.

These final tips are more about being healthy than they are about saving money but I thought I would share anyway.

**No/less convenience food - Don't buy boxes, mixes, fresh or frozen doughs, or already made corn bread, oatmeal, cookies, tomato sauce/pizza sauce, bread, rolls, muffins, pizza dough. This can sometimes be more expensive because with coupons and sales processed, convenience foods can be next to nothing or even free. But it is healthier to know (and control) exactly what goes into what you're making.

**Make food from scratch - Use more fresh ingredients and whole foods. If the label has more than five ingredients or you cannot pronounce an ingredient on the label, the item is most likely not healthy and highly processed.

**Using organic - This is definitely far from saving money (as a note it is four times the price for organic milk than for non-organic milk), but eating less pesticides, herbicides, hormones, and antibiotics is better for your body. It is more natural and healthier to eat certified organic food. Think about this, if you were making this food yourself in a garden or on a farm, would you use these things (pesticides, herbicides, hormones, and antibiotics)?

Check back for more tips in the future.

Chicken Enchiladas

Tonight for dinner ...

The last time I made this, Robert and I didn't care for it because Velveeta has no taste to us. Plus I'm just not a big fan of it anymore because it's so processed. So here is "my version" of the recipe from Easy to Bake, Easy to Make. Just to let you know, I did not, nor will I ever, subscribe to this kind of junk. I got this and a few other recipes (like the Double Decker Confetti Brownies) free as an advertisement to buy more!

Chicken Enchiladas
Makes: 4-6 servings Bake: 20 min

2	chicken breast, cooked & chopped
2 T	taco seasoning
1	green bell pepper, chopped
1	onion, chopped
8 oz	cream cheese, cubed
1 c	salsa, divided
8	6" flour tortillas
2 c	sharp cheddar, shredded
¼ c	milk
1 T	flour

Lightly grease 9"x13" baking dish.

Stir chicken, taco seasoning, bell pepper, onion, cream cheese, and ½ c salsa in saucepan on low heat until cream cheese is melted.

Spoon ⅓ c chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared pan.

Stir cheddar, milk, and flour in sauce pan on low heat until smooth and thickened. Pour sauce over tortillas; cover with foil.

Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining (½ c) salsa over tortillas.

Note: Robert thought they tasted as great as those you get in Mexican restaurants!

Chicken Tetrazzini

Since the recipe was on my meal plan this week, I figured I'd better share!

Chicken Tetrazzini
Better Homes & Gardens (75th Anniv Ed. p. 432)
Makes: 6 servings Prep: 30 min Bake: 15 min

8 oz	spaghetti or linguine
2 c	fresh mushrooms, sliced
½ c	green onions, sliced (4)
2 T	butter
¼ c	flour
⅛ t	black pepper
⅛ t	ground nutmeg
1 ¼ c	chicken broth
1 ¼ c	milk, half and half, or light cream
2 c	cooked chicken or turkey, chopped
2 T	dry sherry (optional)
¼ c	Parmesan cheese
¼ c	almonds, toasted and sliced
2 T	fresh parsley, snipped (optional)

Cook spaghetti or linguine according to package directions; drain.

Meanwhile, in a large saucepan cook mushrooms and green onions in hot butter until tender. Stir in flour, pepper, and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken, sherry (if using), and half of the Parmesan cheese. Add cooked spaghetti; stir gently to coat.

Transfer pasta mixture to a 2-quart rectangular baking dish. Sprinkle with the remaining Parmesan cheese and the almonds. Bake in a 350 degree oven, uncovered, for 15 minutes. If desired, sprinkle with parsley before serving.

Menu Plan 7/5 - 7/18

We ate leftovers yesterday instead of fettuccine alfredo so we're having that tonight and saving the chicken tetrazzini for another time. But here's the rest of the meal plan! There's a couple new recipes that I'm going to try this time too (they're labeled with an "*").

S	7/5	Fettuccine Alfredo*
M	7/6	Chicken Tetrazzini
T	7/7	Twice-Baked Potatoes*
W	7/8	Chicken Enchiladas
R	7/9	Grilled Cheese & Tomato Soup
F	7/10	Veggie Pizza
S	7/11	Deviled Eggs & Homemade Rolls

S	7/12	Artichoke & Spinach Dip
M	7/13	Creamy Chicken & Rice
T	7/14	Sweet Potato Soup*
W	7/15	Tostadas
R	7/16	Leftovers
F	7/17	Spinach & Artichoke Pizza
S	7/18	Cheesy Potato Casserole*

Independence Day

Robert's home today (national holiday) so this post is short ...

Have a beautiful, happy, and safe Fourth! Go have fun and make sure to watch FIREWORKS!!!!! The fireworks have always been my favorite part!

Most importantly - don't forget what this day is all about!


I love God Bless the USA by Lee Greenwood

If tomorrow all the things were gone,
I’d worked for all my life.
And I had to start again,
with just my children and my wife.

I’d thank my lucky stars,
to be living here today.
‘Cause the flag still stands for freedom,
and they can’t take that away.

And I’m proud to be an American,
where at least I know I’m free.
And I won't forget the men who died,
who gave that right to me.

And I gladly stand up next to you
and defend her still today.
‘Cause there ain’t no doubt I love this land,
God bless the USA.

From the lakes of Minnesota,
to the hills of Tennessee.
Across the plains of Texas,
From sea to shining sea.

From Detroit down to Houston,
and New York to L.A.
Well there's pride in every American heart,
and it's time we stand and say.

That I’m proud to be an American,
where at least I know I’m free.
And I won't forget the men who died,
who gave that right to me.

And I gladly stand up next to you
and defend her still today.
‘Cause there ain’t no doubt I love this land,
God bless the USA.

And I’m proud to be and American,
where at least I know I’m free.
And I won't forget the men who died,
who gave that right to me.

And I gladly stand up, next to you
and defend her still today.
‘Cause there ain’t no doubt I love this land,
God bless the USA

Busy Day (yesterday)

I achieved another goal!!

I finally made my own bread!!!!! I used the recipe from The Happy Housewife. I had to make one loaf short and fat because I currently only have one loaf pan (we're getting me another one very soon!!). And it's delicious - when Robert tries it, I'll let you know what he thinks, since my opinion could be bias.

I'm so excited to be making my own bread. I don't think I'll go back to buying it unless I have to. I really enjoyed it (making and eating)!

I even ate the heel - and if you know much about me, you know that I hate edges, crust, and heels! But I ate it and it was good! I have been changing in that regard as well. I used to despise leftovers and now (if I made it) I'll eat them! I am thoroughly enjoying making homemade food for my family.

Yesterday, I also made Cheesy Potato Casserole (to which I added 1t garlic powder and 1T parsley flakes - it is delicious) and Potato Salad yesterday so my kitchen was a mess! But it's clean now and ready for me to make tomato sauce. I'm using up the last of our spaghetti sauce tonight and pizza sauce tomorrow so I will be using homemade for pizza sauce and spaghetti sauce from now on.

1950's Housewife

With all my changes this week, I thought I would comment on why exactly I feel I need to make these changes. Lately I have been seeing a shift in my ideals. I've always been a little "old-fashioned". I was raised in a home where my mother stayed home. She did the cooking and the cleaning and even taught me how to crotchet, embroider, sew, and a little about how to use a sewing machine.

When I was younger, I always knew that I wanted to be a stay at home mother like my mom, but that's about where the idea ended. Now as I've grown a little older, I'm starting to see how the stereotypical 1950's housewife had it right.

I believe it’s a good thing for mothers to be at home with their children, for wives to have dinner ready when the husband returns home from work and to “keep the home fires burning” while their sailor/soldier/etc. is away. Why do I believe it’s good? In a nutshell, women were doing that for thousands of years and families were thriving. So what changed forty years ago that made women think differently?

A woman’s first priority should always be to her family. When other things come first, and let’s face it, sometimes work has to, that can greatly affect the family by reducing time available to clean and have a healthy meal on the table. So how can she justify going to work unless she has to, to support her family?

I’m not saying that every “dust bunny” has to be cleaned and every meal has to be healthy, but I think we’ve gotten to the point where “just enough” is now the standard instead of the exception. It’s more acceptable today to have a dirty home and fast food for dinner because “there’s just no time to do it all”! Something has to be sacrificed and it shouldn’t be the family.

I also believe that more families today have two working adults, not to get by, but to keep up their standard of living. Society says you have to have the biggest house, the nicest car, and all the luxuries you can get your hands on. But in the Bible, material goods do not make you wealthy; modesty, charity, and kindness do.

I think we all need to take a look back at our roots and see the destruction that this current way of life has brought us – higher divorce rates than ever before, higher suicide rates (of children, teens, and adults), abortion, and more debt than we’ve ever had.

Photo: 1950s magazine ad (from Flikr)