tag:blogger.com,1999:blog-5570306129281072922024-02-20T00:10:28.633-06:00Life at the Holman'sKaren Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-557030612928107292.post-8928314810067463382019-09-29T14:03:00.000-05:002019-09-29T14:04:30.991-05:00National Coffee Day!Of course, we all know that there is a "National _______ Day" for just about everything....National Pancake Day, National Chewing Gum Day (which is tomorrow September 30th by the way), etc. In case you unaware of the "National Day of..." that I am talking about, here is a link to the <a href="https://nationaldaycalendar.com/september/" target="_blank">September National Days</a>. 😊 And....today is National Coffee Day! This is one day I will gladly celebrate. As a matter of fact, I could make EVERY day national coffee day. Yum!<br />
<br />
In honor of this very special day, I am going to share my morning cup of joy with you. It starts with my wonderful Moka pot. It is a stovetop espresso maker. I was introduced to the Moka Pot in 2007 when I was gifted one through a friend. Thus, my love of mocha and all things coffee began.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYGQnU4AafrxAl3sTPQR66eMMkr_k5CNXo72Bf0p7nE7xk1zPg4o3cOD29G0iCsjoeej7GcjSGhlFyFk2elbUJd3-1-bN-t1pza6PCRiAniEMpWa4c0TNGXcPdqJ2SMjTv6QSvZfcStX3/s1600/20190929_083545.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYGQnU4AafrxAl3sTPQR66eMMkr_k5CNXo72Bf0p7nE7xk1zPg4o3cOD29G0iCsjoeej7GcjSGhlFyFk2elbUJd3-1-bN-t1pza6PCRiAniEMpWa4c0TNGXcPdqJ2SMjTv6QSvZfcStX3/s200/20190929_083545.jpg" width="150" /></a>Anyway....here is how they work. They come in different sizes: 3 cups, 6 cups, 9 cups, and 12 cups. My pot is the 6 cup. It is a 6 cup espresso...not an actual 6 cup in measure. It is 6 cups meaning it is very strong coffee...6 espresso shots would be a possibly a more correct comparison I guess. The actual liquid measure is only 1 cup (8 fluid ounces).<br />
<br />
<br />
Directions: Fill the lower portion to the air release hole.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczfB4XXD6iLoFIwg4sUH-vR3JkAgHtXWhySIsy5EVuZGhg8f-lPkzBR8tbLvJRioZlGEK-EEoOqUbhtjJkJKGe_lLVxrGqu0hCaS_tZOr_hwoZ-WTpRJV4XFMPKw1-My8Fmgepw9MqYix/s1600/20190929_083448.jpg" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczfB4XXD6iLoFIwg4sUH-vR3JkAgHtXWhySIsy5EVuZGhg8f-lPkzBR8tbLvJRioZlGEK-EEoOqUbhtjJkJKGe_lLVxrGqu0hCaS_tZOr_hwoZ-WTpRJV4XFMPKw1-My8Fmgepw9MqYix/s200/20190929_083448.jpg" width="150" /></a></div>
<br />
Place the coffee filter inside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8qy1oaL8Mf3RTSqvxG8RbF0w6yFL32JfiIDzsc39KA53s2fWsdkVTYpgUBOH6X3L4UKP-gt9SpjA_Jbdd3GfvMS6L50rOlcV3yY_liu9oGPp0KBag1mt0qKLInPuSzVp7WA3EEBOWjrq/s1600/20190929_083454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8qy1oaL8Mf3RTSqvxG8RbF0w6yFL32JfiIDzsc39KA53s2fWsdkVTYpgUBOH6X3L4UKP-gt9SpjA_Jbdd3GfvMS6L50rOlcV3yY_liu9oGPp0KBag1mt0qKLInPuSzVp7WA3EEBOWjrq/s200/20190929_083454.jpg" width="150" /></a></div>
Fill and pace the filter area with espresso ground coffee. This is a VERY finely (powder-like) grind. Regular coffee does work, but it does not produce as strong of a final espresso.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffHiH_oMBnUcDdqnOiKSFC9vscZFm4Lt95U4hR1yIYvvYEEfyc6Sxo9aOij2jS_fQC9fZTxSphPyxcLD1dAlVo3aEdo0ndNCvSzd4Hu8_ZFcbnmQnqnKgcvXBKgdEI_OPjzQUOCi2yKWm/s1600/20190929_083526.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffHiH_oMBnUcDdqnOiKSFC9vscZFm4Lt95U4hR1yIYvvYEEfyc6Sxo9aOij2jS_fQC9fZTxSphPyxcLD1dAlVo3aEdo0ndNCvSzd4Hu8_ZFcbnmQnqnKgcvXBKgdEI_OPjzQUOCi2yKWm/s200/20190929_083526.jpg" width="150" /></a>Place the upper portion on and screw it tightly.<br />
<br />
Put it on the stove and adjust the flame to the width of the lower portion of the pot. Or, if your stove is electric....maybe just turn it on high??? Not really sure since I have not had an electric stove in years.<br />
<br />
Be careful if you decide you want to open the lid to see the process. One time, I did this and the pressure shot coffee out the middle and everywhere.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQCL8jW8ak8llRGvneH18k8_EBJa2a-rtYpY-iPjiPkd_Zxj7EKls9uR3LDy98fjMeGCHHGJ54UD9yj0mvz6ecsopOdnC_cOwrItex7S96wo2t2unxOpHCPl793hIFzmfF6dcuTHc8fY5/s1600/20190929_084020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQCL8jW8ak8llRGvneH18k8_EBJa2a-rtYpY-iPjiPkd_Zxj7EKls9uR3LDy98fjMeGCHHGJ54UD9yj0mvz6ecsopOdnC_cOwrItex7S96wo2t2unxOpHCPl793hIFzmfF6dcuTHc8fY5/s200/20190929_084020.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GtYeEJ-z9MMpkO_hlLHy_1Jg6ruIkZonQqxwKFgZf9Wa-jVu9XHfEEDN-Rez2N2xM9f0C8aEykCvfzKuiSuJJWMw3y-GHx2Ma-w7MGcu-IziaoTWeqoa6ROaXn5E_8NrOTcqYi2_aGz9/s1600/20190929_084114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GtYeEJ-z9MMpkO_hlLHy_1Jg6ruIkZonQqxwKFgZf9Wa-jVu9XHfEEDN-Rez2N2xM9f0C8aEykCvfzKuiSuJJWMw3y-GHx2Ma-w7MGcu-IziaoTWeqoa6ROaXn5E_8NrOTcqYi2_aGz9/s200/20190929_084114.jpg" width="150" /></a></div>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIXXB_2nsJS4LE0GdIdP7MFAeoeJfj1sjsLd_d5oqurr5XGGmRUiK1oBoMOj3D0QXOKHeHHARNfccBeqXk8nsV7dzEBE3Pq8ivrpUkk2T6yanq7tomObXGG8D6qdVf30ruSdmn5jtj_96/s1600/20190929_083808.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIXXB_2nsJS4LE0GdIdP7MFAeoeJfj1sjsLd_d5oqurr5XGGmRUiK1oBoMOj3D0QXOKHeHHARNfccBeqXk8nsV7dzEBE3Pq8ivrpUkk2T6yanq7tomObXGG8D6qdVf30ruSdmn5jtj_96/s200/20190929_083808.jpg" width="150" /></a>While your coffee is percolating, place about 3/4 cup of milk in a coffee mug. Put it in the microwave for 1 minute or until it is hot to the touch.<br />
<br />
Next comes the frothing! I have a hand-held frother that works wonderfully and is easy to store.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD610NYsK0SHXmNZh1iy1nMp7zt8h2ExAJNoatH53EW6huvg6RwTpnNUuQu6qHvy44QSOdChuUumIjY_N2LfPkOxhNW4DXed5vwQr9Ayi6DE9WoNi27coayoLiQhq6UpLneTrTufFB9_ux/s1600/20190929_083820.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85vgg4LDOXwKX4Rlq9JCre9yzIMU0RYguiZkzGdh4_To0RbPkYPwWYcuaP9ZcCek0K-WdO7iXLmzL1TDSrMmlNdL74AynMVDeY28WU0x6X8uGJHeZkcuWyeasE3tu1pGSu8wkdq4tB6Gw/s1600/20190929_083832.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85vgg4LDOXwKX4Rlq9JCre9yzIMU0RYguiZkzGdh4_To0RbPkYPwWYcuaP9ZcCek0K-WdO7iXLmzL1TDSrMmlNdL74AynMVDeY28WU0x6X8uGJHeZkcuWyeasE3tu1pGSu8wkdq4tB6Gw/s200/20190929_083832.jpg" width="150" /></a><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD610NYsK0SHXmNZh1iy1nMp7zt8h2ExAJNoatH53EW6huvg6RwTpnNUuQu6qHvy44QSOdChuUumIjY_N2LfPkOxhNW4DXed5vwQr9Ayi6DE9WoNi27coayoLiQhq6UpLneTrTufFB9_ux/s200/20190929_083820.jpg" width="150" /></div>
By the time the froth is complete, the coffee is ready to be poured.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5bxoYQW0uHWTprfDIEfxMH6MkvZYPbsQMnRcc-SmmmYeAVjfLCANKS6YvNWs3zaLkRvq03_VotlpSQzz5H0Iilu1hdOfecQ6dgsyu1cQv6rO3TOqKrFHjxQWHfsogHd2i7VaE6Aky-zC/s1600/20190929_083958.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9qWdqx8vE7zU93KtxHEFAL-g-1uN9uTa7E8W6fsh7haFK7uvf1twMaFIQOhVfMzE0q5rEmylpve0439cArRoglUaMhovgbuVFBo5uOY2d3emeYxW53v61V6F8lqHy-F1nBdcMA-4IRh-/s1600/20190929_083853.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9qWdqx8vE7zU93KtxHEFAL-g-1uN9uTa7E8W6fsh7haFK7uvf1twMaFIQOhVfMzE0q5rEmylpve0439cArRoglUaMhovgbuVFBo5uOY2d3emeYxW53v61V6F8lqHy-F1nBdcMA-4IRh-/s200/20190929_083853.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5bxoYQW0uHWTprfDIEfxMH6MkvZYPbsQMnRcc-SmmmYeAVjfLCANKS6YvNWs3zaLkRvq03_VotlpSQzz5H0Iilu1hdOfecQ6dgsyu1cQv6rO3TOqKrFHjxQWHfsogHd2i7VaE6Aky-zC/s1600/20190929_083958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5bxoYQW0uHWTprfDIEfxMH6MkvZYPbsQMnRcc-SmmmYeAVjfLCANKS6YvNWs3zaLkRvq03_VotlpSQzz5H0Iilu1hdOfecQ6dgsyu1cQv6rO3TOqKrFHjxQWHfsogHd2i7VaE6Aky-zC/s200/20190929_083958.jpg" width="150" /></a></div>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTf-y8iJ0AKeX1jPkzxPMvRqdpMjQVdfUGyNKooYRus3GKywGMQ9j4Un_fpH_gRUMCAQzKmPOZZ8f4kQuEF9vK9CYz1PGXuhdmxWt94EkLVa5g7zgcYrO5V6Ll3kGZu3Sw4MANGm11P9e2/s1600/20190929_084217.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTf-y8iJ0AKeX1jPkzxPMvRqdpMjQVdfUGyNKooYRus3GKywGMQ9j4Un_fpH_gRUMCAQzKmPOZZ8f4kQuEF9vK9CYz1PGXuhdmxWt94EkLVa5g7zgcYrO5V6Ll3kGZu3Sw4MANGm11P9e2/s200/20190929_084217.jpg" width="150" /></a>Add in any flavorings that you might like. I always add chocolate. Mmmm...sometimes a bit of sugar if I am wanting it a tad sweeter.<br />
<br />
<br />
<br />
Layer on the fluff (or whipped topping as it is commonly known) and drizzle the top with chocolate!<br />
<br />
While I can not say this is coffee-house quality, it is sure close and SO much cheaper than driving to town every morning for my daily fix!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ssM1jfiA8Nn7_Yp3nr2JFgRayCKIUqTqikp0KuZpHQPn84dYqzdRlGz44LsJrb4KwSCGhrxuzT5W-O40EtY95WudUjxWRcBExYtKG_AO_KNAuE6pfd0XD_4PhxZB_rTF0SltFLcW9yPL/s1600/20190929_084323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ssM1jfiA8Nn7_Yp3nr2JFgRayCKIUqTqikp0KuZpHQPn84dYqzdRlGz44LsJrb4KwSCGhrxuzT5W-O40EtY95WudUjxWRcBExYtKG_AO_KNAuE6pfd0XD_4PhxZB_rTF0SltFLcW9yPL/s320/20190929_084323.jpg" width="240" /></a></div>
<br />
<br />
As for the amount of espresso I use: I typically use about half of my 6 cup espresso in my morning brew. If it just doesn't taste strong enough on a given morning, I will add more.<br />
<br />
Here is a link to a <a href="https://www.amazon.com/gp/product/B001J1L59E/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1" target="_blank">stovetop espresso pot</a> on Amazon. This is the one that I purchased. There are several styles available online and an actual Moka brand. <br />
<br />
This is the<a href="https://www.amazon.com/Cremafacile-Milk-Frother-by-Biesse/dp/B002U7F00G" target="_blank"> milk frother</a> that I have by Biesse. Again, there are many styles and types of milk frothers from electric to battery operated.<br />
<br />
<br />Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-47856205000662249412019-09-17T13:37:00.001-05:002019-09-17T13:37:42.536-05:00Cinnamon Raisin Twist Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnfzVdpiUhwLgvHsJXpEK3TXydeFMrF26pZ8-HNGE9rixLvxbJIrkucQG4Q282wcvm0fVTt6OPhRg95uxMGA5z9mE4gYmb1g1Y1w3X94zh6fYFAUZ3pnWKKnyoTzrUuxXgSPp34W1dTaA/s1600/20190909_214838.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnfzVdpiUhwLgvHsJXpEK3TXydeFMrF26pZ8-HNGE9rixLvxbJIrkucQG4Q282wcvm0fVTt6OPhRg95uxMGA5z9mE4gYmb1g1Y1w3X94zh6fYFAUZ3pnWKKnyoTzrUuxXgSPp34W1dTaA/s200/20190909_214838.jpg" width="150" /></a>America's Test Kitchen or Cook's Country (not sure which one exactly) did an episode on Cinnamon Swirl Bread in October 1998. I watched the episode on our local PBS station several years later. The bread looked fabulous and tasted even better.<br />
<br />
First, I will post the recipe, and then I will follow with some pictures and hints! While the recipe is long and involved, the end product is well worth the effort Without further adieu, my tweaked recipe for <i>Cinnamon Raisin Twist Bread:</i><br />
<div class="separator" style="clear: both; text-align: center;">
<b style="background-color: white;"><i><span style="color: red; font-size: 22.0pt;">Cinnamon Raisin Twist Bread</span></i></b></div>
<div class="WordSection1">
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><i><span style="color: #404147; font-size: 16.0pt;"> Dough</span></i></b></div>
</div>
<div class="WordSection2">
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGnuM_A2ZG3wa8tGjmJ7R-VGvzaQUByLkHGgH7HsU1LYtYFfvdHzV2fr4Ch0YcPK5xniAe2_yAGKmz_VvYUWXX_viO5ek4I0y9WWu7NTRrXRGbKsCFmjxbU_9im5TjeVrMyGvdBHeevm6/s1600/20190909_214347.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGnuM_A2ZG3wa8tGjmJ7R-VGvzaQUByLkHGgH7HsU1LYtYFfvdHzV2fr4Ch0YcPK5xniAe2_yAGKmz_VvYUWXX_viO5ek4I0y9WWu7NTRrXRGbKsCFmjxbU_9im5TjeVrMyGvdBHeevm6/s200/20190909_214347.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The recipe creates a <br />very eye-appealing loaf!</td></tr>
</tbody></table>
<span style="color: #404147; font-size: 11.5pt;">8 Tbsps. butter<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">3¾ c. (20⅔ oz.) bread
flour, <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">separate 1Tbsp. for
butter tossing<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">Extra Flour for dough-working
surface<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">1½ c. scalded milk,
cooled to 110⁰<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">⅓ c. (2⅓ oz.) granulated
sugar<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">1 Tbsp. instant or
rapid-rise yeast<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">1 large egg, lightly
beaten<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">1¼ tsp. salt<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">1 ½ c. (7½ oz.) raisins</span><br />
<span style="color: #404147; font-size: 11.5pt;"><br /></span></div>
</div>
<div class="WordSection3">
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><i><span style="color: #404147; font-size: 16.0pt;">Filling</span></i></b></div>
</div>
<br />
<div class="WordSection4">
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">1 c. (4 oz.) powdered sugar<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">3 Tbsp. cinnamon<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">1 tsp. vanilla extract<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">½ tsp. salt</span><br />
<span style="color: #404147; font-size: 11.5pt;"><br /></span></div>
</div>
<div class="WordSection5">
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><i><span style="color: #404147; font-size: 16.0pt;">Egg Wash<o:p></o:p></span></i></b></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #404147; font-size: 11.5pt;">1 egg, lightly beaten
with a pinch of salt</span><br />
<span style="color: #404147; font-size: 11.5pt;"><br /></span></div>
</div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><i><span style="color: #404147; font-size: 16.0pt;">Directions:<o:p></o:p></span></i></b></div>
<div class="MsoNormalCxSpLast" style="background: white; line-height: normal; margin-left: -.25in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<i><span style="color: #404147; font-size: 13.0pt;">The Dough:</span></i><span style="color: #404147; font-size: 13.0pt;"><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">Cut the cold butter into 32 pieces and toss with 1 Tbsp. flour.
Set in aside to soften while mixing the remaining dough ingredients. Scald 1 ½ cup
of milk and set aside to cool (110⁰).<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">Whisk about remaining flour, sugar, and instant yeast together
in the bowl of a stand mixer. Using a stand mixer fitted with a dough hook, add cooled,
scalded milk and egg and mix on medium-low speed until well-mixed dough forms
(about 2 minutes), scraping down bowl as you go. Cover mixing bowl with plastic
wrap and let stand for 20 minutes.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">After 20 minutes, remove plastic from the mixer bowl, add salt, and
mix on medium-low speed until the dough is smooth and elastic and clears sides of the bowl, 7-15 minutes. With the mixer running, begin adding the floured butter a few
pieces at a time. Knead about 3-5 minutes longer until butter is fully incorporated
and the dough is smooth, elastic, and clears sides of the bowl. Add raisins and mix
until raisins are evenly distributed.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">4.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">Place the dough in a large greased bowl and use a scraper or spatula
to fold the dough over, gently lifting the edge of dough toward middle. Fold the
dough 8 times, rotating the bowl a quarter turn each time. Cover tightly with
plastic<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">5.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">Adjust oven rack to the middle position. Place a pan with
approximately 3 cups of boiling water into the oven. Put the bowl of dough in the oven, allowing
it to rise undisturbed for 45 minutes.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">6.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">Remove bowl from oven and punch down the center of the dough. Repeat the
folding process with another 8 folds, rotating a quarter turn each time. Re-cover
the bowl with plastic wrap and place it in the oven until doubled (about 45
minutes more).<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: -.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<i><span style="color: #404147; font-size: 13.0pt;">The
Filling and Final Prep:</span></i><span style="color: #404147; font-size: 13.0pt;"><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">Whisk filling ingredients together until well combined; set
aside. Grease two 8½ by 4½-inch loaf pans. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">Transfer dough to a lightly floured counter and divide in half.
Working with 1 piece of dough, pat into a rough 6x11-inch rectangle. With short
side facing you, fold long sides in like a business letter to form 3x11-inch
rectangle. Roll dough away from you into a ball. Dust the ball with flour and flatten
with a rolling pin into a 7x18-inch rectangle with ¼-inch thickness. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">Using a spray bottle, spray dough lightly with water. Sprinkle
half of filling mixture evenly over dough, leaving a 1/4-inch border on the sides
and 3/4-inch border on the top and bottom; spray filling lightly on top with
the water. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">4.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">With the short side facing you, roll the dough away from you
(into a log-roll shape). Pinch it
closed, dust it lightly with flour, and set it aside for a rest while you
prepare the other dough ball the same way.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">5.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">After a resting period (10 minutes), take the first rolled dough
and lay it lengthways in front of you.
Using scissors or a very sharp knife, cut the dough down the
middle. Line the 2 strips of dough up side
by side, pinching the end furthest away from you together. Begin “braiding” the 2 pieces left over
right, twisting it tightly. Pinch the
final end together. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">6.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">Transfer the braided loaf, cut side up, to a loaf pan. If there are any exposed raisins, press them
into the loaf to prevent them from burning. Cover the loaf with plastic wrap
and return it to the oven. Continue the
process with the second dough roll. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">7.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">After 45 minutes, remove the loaves and the water from the
oven. Heat the oven to 350⁰. Allow the
loaves to continue to rise at room temperature until they are doubled (about 1
in. over the pan).<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-left: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #404147; font-size: 11.5pt;">8.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #404147; font-size: 11.5pt;">Brush the crust with the egg/salt mixture. Bake until the crust is well browned, 20-25
minutes. Then, reduce the temperature to
325⁰ and tent the loaves with foil to prevent over-browning. Continue baking until the center reaches 190⁰
(15-25 minutes).<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast">
<br /></div>
<span style="color: #404147; font-family: "calibri" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">Remove
the loaves from the oven and allow to cool in the pan for 5-10 minutes. Then,
remove them from the pan and continue cooling on a wire rack.</span><br />
<br />
<span style="color: #404147; font-family: georgia, times new roman, serif;"><span style="font-size: 15.3333px;"><i>Now for a bit more of the particulars:</i></span></span><br />
<span style="color: #404147; font-family: georgia, times new roman, serif;"><span style="font-size: 15.3333px;"><i><br /></i></span></span>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvYbTk03AI3OUSgLmO3VFw9VoalFk6qJEqSD668kVGAsNzqT1xO5HELmAx0Peag55DRq97GTpO_udfa4z0RbGqnyotD6vqkYyy0YQisZt2rkyU0XUOSUBGBhInlTGu_YNBB-ADl-yJXHm/s1600/Message_1568064584850.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvYbTk03AI3OUSgLmO3VFw9VoalFk6qJEqSD668kVGAsNzqT1xO5HELmAx0Peag55DRq97GTpO_udfa4z0RbGqnyotD6vqkYyy0YQisZt2rkyU0XUOSUBGBhInlTGu_YNBB-ADl-yJXHm/s200/Message_1568064584850.jpg" width="150" /></a></div>
<br />
<span style="color: #404147; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15.3333px;">First off, this was my original recipe until I typed it out for this blog post. It is three written pages!</span></span><br />
<span style="color: #404147; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15.3333px;"><br /></span></span>
<span style="color: #404147; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15.3333px;"><br /></span></span>
<span style="color: #404147; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15.3333px;"><br /></span></span>
<span style="color: #404147; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15.3333px;"><br /></span></span>
<span style="color: #404147; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15.3333px;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSG6v6L0jAq2jiVpHKBdTnud_2JOH40mnktMkPpqRVOplMk7rB6LtZV26nrMDhLUGHTbodM5TxrKUALWuwFy6ohyzQ7PNxuSWzmwKQ4ZTwU9VSXNcA_ApzZb_BGxO07OIw6fVV9nHR1c-/s1600/IMG_4738.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSG6v6L0jAq2jiVpHKBdTnud_2JOH40mnktMkPpqRVOplMk7rB6LtZV26nrMDhLUGHTbodM5TxrKUALWuwFy6ohyzQ7PNxuSWzmwKQ4ZTwU9VSXNcA_ApzZb_BGxO07OIw6fVV9nHR1c-/s200/IMG_4738.JPG" width="200" /></a></div>
When you have your final dough ball with raisins evenly distributed, you will have a mass of dough that is not sticky to the touch. However, make sure you do not over flour your dough. If you add too much flour while you are working your dough, you will end up with a heavy-textured loaf. Only lightly sprinkle your dough board or countertop surface enough to be able to work your dough without it sticking to your hands. Use <i><u>as little flour as you can</u></i> to keep the dough from being sticky.<br />
<span style="color: #404147; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15.3333px;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Here are some step-by-step pictures for the final braiding process:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLruSzZK0deWaDvGVChXFgSLpdj7YyfUazng7dgr-SKfr6wPfszYKDqVBdtRBxngy-ewEPqkbXtPlGSc0kr5I84axyGjKJ2t2PHEDyNQgN4hxTezQq949JJ_SvwkBhkTcmLyL6bCRdNkt/s1600/IMG_4739.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1066" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLruSzZK0deWaDvGVChXFgSLpdj7YyfUazng7dgr-SKfr6wPfszYKDqVBdtRBxngy-ewEPqkbXtPlGSc0kr5I84axyGjKJ2t2PHEDyNQgN4hxTezQq949JJ_SvwkBhkTcmLyL6bCRdNkt/s320/IMG_4739.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolled dough, allowed to sit for 10 minutes</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="1066" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaynAUCcmK_w28_Fsi3mBH6u_lR63q3wvZkZ8uV5bMbkgn5iUaIIEe8zM_ghI5B72D11cWZQfeiSk19MLODFSGSs5WvbKPLUcpTO2sKaetL1W76ez_oWiZzrS4A1JlyBU2NIVgMEsE46A/s320/IMG_4748.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut evenly through the center</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_bJk3EI1TtwyCudz4g-RDd1v5zf0A0R1ReOkTwRAZrf5VQCfwornFVaeFYQO_3IKHYoq9gzzNvUXrs2drMza48mA5awpWB9nJQrQF1q0ioi_LczmPEAPZzieJwuKY1hTsknhnSyhDyguS/s1600/IMG_4749.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1066" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_bJk3EI1TtwyCudz4g-RDd1v5zf0A0R1ReOkTwRAZrf5VQCfwornFVaeFYQO_3IKHYoq9gzzNvUXrs2drMza48mA5awpWB9nJQrQF1q0ioi_LczmPEAPZzieJwuKY1hTsknhnSyhDyguS/s320/IMG_4749.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lay pieces cut side up</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEGgEFSfuQTTrRM7Ezdqzn4m8hCDMJ82E278LcWmw1553yr5g0jGJScWYQVn01lfsy02bNRV-1FHLTtJE9pLBCRzaaqWR4mI8iz-3WDBlwIgHVlDGHaDlBthWkMhKFIAJvzJ29vkn_7RK/s1600/IMG_4751.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1066" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEGgEFSfuQTTrRM7Ezdqzn4m8hCDMJ82E278LcWmw1553yr5g0jGJScWYQVn01lfsy02bNRV-1FHLTtJE9pLBCRzaaqWR4mI8iz-3WDBlwIgHVlDGHaDlBthWkMhKFIAJvzJ29vkn_7RK/s320/IMG_4751.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pinch together one end</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-7Qtbq-t7DxmM5fAXVXnR_4mUd34-zGsdSKyb6HB0nr9F-u9qr1PslVKSvDSdwl9wPcsrH-KZRFtGxgO_EXlIMnmpPmPlqUzeaSyKDHyEJOGE3OUTWcUPStmXXpJek6weCx4Zlp9VzIv/s1600/IMG_4752.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1066" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-7Qtbq-t7DxmM5fAXVXnR_4mUd34-zGsdSKyb6HB0nr9F-u9qr1PslVKSvDSdwl9wPcsrH-KZRFtGxgO_EXlIMnmpPmPlqUzeaSyKDHyEJOGE3OUTWcUPStmXXpJek6weCx4Zlp9VzIv/s320/IMG_4752.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Twist over-under until you reach the end and pinch together tightly</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicfczcZytBFRxz3Jh2ZswZdtzulgWi46oXczeIMDRt1ObTUXAuIoddwIyUfho8X0Tdr6ZkbqYXn0zNVgruV7hwucbTzm5IqKpPHE0uRJjd59aH6tmyjl1lDWiW4B6YlQcGFl6xbdTUKm6/s1600/IMG_4753.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1066" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicfczcZytBFRxz3Jh2ZswZdtzulgWi46oXczeIMDRt1ObTUXAuIoddwIyUfho8X0Tdr6ZkbqYXn0zNVgruV7hwucbTzm5IqKpPHE0uRJjd59aH6tmyjl1lDWiW4B6YlQcGFl6xbdTUKm6/s320/IMG_4753.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place in a loaf pan, cut side up, tucking the ends under.<br />
Allow to rise to one inch over the pan.</td></tr>
</tbody></table>
Hints:<br />
<div>
1. The original recipe calls for 3/4 cup of nonfat dry milk powder (2.75 ounces). If using the milk powder, you would use 1.5 cups of warm water in place of the scalded milk that I used. I do not typically have dried milk on-hand, so I adapted the recipe to use the ingredients that I would normally use.</div>
<div>
<br /></div>
<div>
2. If you use unsalted butter, increase the salt to 1.5 tsp. of salt.</div>
<div>
<br /></div>
<div>
3. If you do not have 2 loaf pans or just want a different "look," place the braided loaf on a piece of parchment paper on a jelly roll pan. This will give the loaf a more spread-out look because it is forced to raise outward instead of just upwards as in a loaf pan.<br />
<br />
4. The main reason for the cutting and braiding is that it helps to evenly distribute the flavorings throughout the loaf. Many times when you make a cinnamon raisin or filled style bread, it is just on the rolled-up swirl areas. This cut and braid method spreads it throughout, on top, and all around. <br />
<br />
Hope you enjoy! If you have any questions or if any part of the recipe is unclear, please feel free to leave a comment, and I will do my best to clarify.</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaynAUCcmK_w28_Fsi3mBH6u_lR63q3wvZkZ8uV5bMbkgn5iUaIIEe8zM_ghI5B72D11cWZQfeiSk19MLODFSGSs5WvbKPLUcpTO2sKaetL1W76ez_oWiZzrS4A1JlyBU2NIVgMEsE46A/s1600/IMG_4748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaynAUCcmK_w28_Fsi3mBH6u_lR63q3wvZkZ8uV5bMbkgn5iUaIIEe8zM_ghI5B72D11cWZQfeiSk19MLODFSGSs5WvbKPLUcpTO2sKaetL1W76ez_oWiZzrS4A1JlyBU2NIVgMEsE46A/s1600/IMG_4748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-76132165537258093362019-09-07T12:07:00.002-05:002019-09-07T12:10:11.794-05:00What's for Dinner? Quick Yeast RollsYes, you can have yeast rolls on the table in less than an hour! The following recipe came from friend of mine, Karla W. This is a recipe that she used at a meal with them while living in Guam. While the original recipe was for 30 minute Quick Yeast Rolls, I have used it for cinnamon rolls as well as pizza dough.<br />
<div>
<br /></div>
<div>
<div class="WordSection1">
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span style="color: #c00000; font-size: 20.0pt; line-height: 115%;">Quick Yeast Rolls</span></u></i></b><span style="color: #c00000; font-size: 16.0pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-size: 16.0pt; line-height: 115%;">Ingredients:<o:p></o:p></span></i></div>
</div>
<span style="font-size: 14pt;">1
package yeast</span><br />
<div class="WordSection2">
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%;">1
c. warm water, 110</span><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">⁰</span><span style="font-size: 14.0pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%;">2
¼ c. flour<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%;">½
tsp. salt<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%;">3
Tbsp. sugar<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%;">2
Tbsp. melted butter<o:p></o:p></span></div>
</div>
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span style="color: #17365d; font-family: "calibri" , "sans-serif"; font-size: 20.0pt; line-height: 115%;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span></u></i></b>
<br />
<div class="MsoNormal">
<i><span style="font-size: 16.0pt; line-height: 115%;">Directions:</span></i></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">Dissolve
yeast packet in warm water.<span style="mso-spacerun: yes;"> </span>Mix in
remaining dry ingredients.<span style="mso-spacerun: yes;"> </span>Add in
butter.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">Knead for
7-8 minutes.<span style="mso-spacerun: yes;"> </span>Shape into rolls and place
in a 9X13 pans and let rise for 30 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">Bake at 400</span><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">⁰</span><span style="font-size: 14.0pt; line-height: 115%;"> until golden brown.<span style="mso-spacerun: yes;">
</span>Remove from oven and butter the tops.<span style="mso-spacerun: yes;">
</span>Serve and enjoy!<o:p></o:p></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-size: 14.0pt; line-height: 115%;"><br /></span></i>
<i style="mso-bidi-font-style: normal;"><span style="font-size: 14.0pt; line-height: 115%;">Notes:<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">Be sure to
note what kind of yeast you are using and change the directions accordingly. If you are unsure how to proceed with your yeast, see my yeast directions <a href="http://lifeattheholmans.blogspot.com/2019/09/yeasts-and-bread-baking.html" target="_blank">here</a>.</span></div>
<div class="MsoNormal">
<br /></div>
</div>
Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-58734772769663291322019-09-07T12:06:00.002-05:002019-09-07T12:10:35.492-05:00Yeasts and Bread Baking<span style="font-family: "georgia" , "times new roman" , serif;">Many years ago, I was making bread and could not figure out why my proof didn't bubble right. If my memory serves me correctly, I remember talking to my granny about it one day. Her immediate response was that my yeast was probably dead and she said, "If you ever have yeast that does not foam after it sets, throw it out and start over because it is probably dead, and you will be wasting the rest of your ingredients." </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">When dealing with yeast, it is important to realize that it is a living organism. When you put warm water (or other liquid) into yeast, it activates the "sleeping" yeast and allows it to begin to grow and multiply. The multiplying is witnessed as a foam that develops on the top of the liquid after a proofing period or as the bread rising. I won't even attempt to go into the scientific reasoning, but know that yeast is a fungus. As in all living cells, yeast requires the right environment in which to grow and food in order to multiply. When making bread, you add the warm water (around 110 degrees) and food (usually sugar to start a proof). This creates that perfect growing environment.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">With that said, there are two main types of yeast that most people will come across in baking. Below is a bit of general yeast information straight from my own kitchen:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="color: #00b050; line-height: 115%;">Yeasts Directions:</span></i><i><span style="line-height: 115%;"><o:p></o:p></span></i></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">1 packet of yeast = ¼ ounce yeast = 2
¼ tsp. yeast<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">To use yeast, you want to make sure
your initial liquid is around 110⁰.<span style="mso-spacerun: yes;"> </span>If
you have water over 110⁰, it might kill the yeast.<span style="mso-spacerun: yes;"> </span>I allow my tap water to run to the hottest
level, which is about the perfect temperature at our house.<span style="mso-spacerun: yes;"> </span>You want the water hot to the touch where you
can stand to put your finger in, but it feels hot.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #00b050; line-height: 115%;">(Regular) Active Dry
Yeast</span><span style="line-height: 115%;">: To use active dry yeast, place the
initial amount of water/liquid, heated to approximately 110⁰, in a liquid
measuring cup.<span style="mso-spacerun: yes;"> </span>Add the initial sugar (usually
about 1 tsp.) that the recipe calls for along with the yeast and stir.<span style="mso-spacerun: yes;"> </span>Allow it to sit for about 5 minutes to become
foamy. If the mixture does not foam, then your yeast is not activated and is
possibly a “dead” yeast.<span style="mso-spacerun: yes;"> </span>You will need
to get some new yeast and start over.<span style="mso-spacerun: yes;">
</span>You want to have a nice foamy look on the surface of the water to know
that your yeast will successfully make bread.<span style="mso-spacerun: yes;">
</span>Once the foam has developed, proceed with the rest of the recipe.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #00b050; line-height: 115%;">Instant Yeast:</span><span style="line-height: 115%;"> Instant Yeast (which is what I buy in bulk at
Sam’s Club) does not require you to activate it by dissolving before being
added to the rest of the ingredients.<span style="mso-spacerun: yes;"> </span>It
can be mixed in with your dry ingredients directly. To use instant yeast, mix
the yeast with about half of the flour the recipe calls for and the sugar (or
at least 1 tbsp. of the total amount of sugar called for) together in a
bowl.<span style="mso-spacerun: yes;"> </span>Add the hot liquid. <span style="mso-spacerun: yes;"> </span>Mix until it is incorporated.<span style="mso-spacerun: yes;"> </span>Let it sit for 10 minutes to allow the yeast
mixture to grow.<span style="mso-spacerun: yes;"> </span>Then proceed with your
recipe.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;">For many years now, I have used the instant yeast because it is so much cheaper to buy the yeast in bulk. I pay $4.50 for 2 pounds of yeast instead of $1.00 for .75 </span><span style="font-family: "georgia" , "times new roman" , serif;">ounces. At first, I rejected the idea of skipping the proofing step because in my mind that was a necessary part of bread making. How will I know if my yeast is alive? </span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;">When using the instant yeast for my recipes, I usually only mix in the yeast, sugar (or at least part of the sugar), and about ⅓ to ½ of the total flour the recipe calls for. I mix this portion together and allow it to sit for 10 minutes or until it is bubbly and partially risen. So, in effect, this is the initial proofing stage. This allows me the opportunity to "wake-up" the yeast and to make sure my yeast is alive. </span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;">And once again....if you do not have any response from your yeast whether in actual foam during proofing or in the bubbly, beginning raise, throw it out and start over.</span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;">Here are a couple links to some of the yeast bread recipes that I have posted in the past. </span></div>
<div class="MsoNormal">
<br />
<a href="http://lifeattheholmans.blogspot.com/2019/09/whats-for-dinner-quick-yeast-rolls.html" target="_blank">Quick Yeast Rolls</a></div>
<div class="MsoNormal">
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://lifeattheholmans.blogspot.com/2010/06/whats-for-dinner-little-caesars-copycat_06.html" target="_blank">Little Caesar's Crazy Bread Copy Cat</a></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://lifeattheholmans.blogspot.com/2010/08/whats-for-dinner-gyros-homemade-pitas.html" target="_blank">Pita Bread</a><br />
<br />
<br /></div>
Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-76564245246128825492019-09-07T11:20:00.000-05:002019-09-07T11:20:34.624-05:00What's for Dinner? Onion Straws<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">A couple of years ago I was making hamburgers and onion rings and decided to attempt some onion straws. After a quick search, I found a recipe on the Pioneer Woman website. (Here is the original <a href="https://thepioneerwoman.com/cooking/onion-strings-oh-yeah-baby/" target="_blank">link</a>.) The following recipe is the PW recipe tweaked to my liking:</span><br />
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<div align="center" style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong><i><u><span style="color: purple;">PW’s Onion Straws</span></u></i></strong><i><u><span style="color: #0070c0;"><o:p></o:p></span></u></i></span></div>
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients:<o:p></o:p></span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1
large onion</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">
2 c. milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 tsp. lemon juice or white vinegar<br />
2 c. flour<br />
1 scant Tbsp. salt<br />1 ½ - 2 tsp. black pepper<br />
¼ to ½ teaspoon Cayenne Pepper<br />Oil<o:p></o:p></span><br />
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i>
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Directions:<o:p></o:p></span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Mix the milk and lemon juice or vinegar together and set to the side (This is a quick buttermilk substitute). Slice the onion very thinly using a mandoline or a sharp knife. With your fingers, toss the onion slices until the onion rings are separated. Place the onion pieces in the milk/lemon juice mixture and allow to sit for at least 30 minutes (the longer the better). </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Combine dry ingredients and set aside.<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Heat
oil to 375-400 degrees.<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Once the oil is heated, take a handful of onions from the milk and toss them into the flour mixture. Shake off excess flour and
place the onions into the hot oil. Fry for 2-3 minutes or until golden brown. </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Repeat
until all the onions are fried.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Eat before anyone else sees them! </i></span><i style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Repeat with another onion!</i><br />
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i>
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Notes: Do not be tempted to put all the onions in the flour at once because the flour mixture gets soggy on the onions before you fry them, and the result is a tougher texture.</span></i><br />
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i>
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve with the sauce for
Bloomin’ Onion Petals. <o:p></o:p></span></i><br />
<i><span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Good on top of burgers!</span></span></i><br />
<i><span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></i>
<i><span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">No picture....just imagine string, thin slices of lightly golden batter dipped goodness! Mmmmm!</span></span></i></div>
Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-41522358864200109652019-08-06T11:08:00.002-05:002019-08-06T11:08:20.968-05:00Breakfast....a morning delight? Quick and Easy - Fried RiceBreakfast is one of my least favorite times to cook. It is not because I don't like the food - it is merely the time of day it is happening! I am a morning person and -- much to my <i><u>not-a-morning</u></i> husband's dismay -- that is when I am most alert and talkative. All the pent up, overnight, energy-building sleep just explodes and...whew! Did I mention that my husband is NOT a morning person? There has been many a time that Jason has not-so-subtly told me to be quiet and leave him alone in the morning because...it is morning and time to be quiet. (Brenda Holman, I know you can appreciate what I am saying! 😉)<br />
<br />
I was not always a morning person. Growing up in the Hasty home, a full breakfast was an everyday occurrence. Early morning was an EVERY day event. Whether you had just returned from an overnight birthday party or had a friend over and indulged a little too long in the midnight hour, there was never a reason to sleep the day away unless you were dying. When the sun was up, it was time to get up. If you needed sleep, you should have gone to bed earlier. The only reprieve was when mom would take pity and let me go back to bed after dad left for work. Looking back, I realize Mom probably allowed me to return to bed because I was a nightmare (and still am....Sorry Jason!) when I am tired.<br />
<br />
Many times, 6:00-6:30 (yes that is A.M.) would roll around, even in the summertime or on the weekend, and we would get the call, "Get up. It's time to eat." Oh, the agony! Of course, that late-night revelry was clearly worth it, but breakfast was the last thing I wanted, having just gone to bed a few short hours earlier. After a groggy, head-bobbing breakfast of pretending to be awake and alert, I would listen for the sound of the front door closing and dad leaving, knowing that mom would allow me a little more sleep. <i>Shhh....don't tell my dad</i>. <i>Thanks, mom!</i> At the time, being forced to get up, eat breakfast, and start the day was torture, but I survived! It was character building! And Dad....now I willingly get up (when I am there visiting) at 6:00 A.M. and talk your head off while you are trying to read! 😊<br />
<br />
Back to breakfast....I can say we had a real, homecooked breakfast probably 95% of my childhood. The breakfast was either bacon and eggs, biscuits with gravy or cooked fruit preserves, or an egg dish of some sort with a meat and bread side. We did have cereal on occasion when dad was away at men's breakfast meeting or out of town, but that was rare. My mom cooked. Yes...the biscuits, as well as everything else (including the jelly canned at some point), was made from scratch! My mother rose EVERY morning and prepared breakfast for the family before my dad left for work around 6:30. Again, thank you, Mom! <br />
<br />
Along with the homecooked food, there was always a small glass of juice and a larger glass of milk. Oh, how I detested drinking milk, 2% milk! The combination of milk and eggs NEVER sat well with me. I tasted it the entire day at school. PLEASE, PEOPLE, do not pity me. I know that in today's world it would probably be considered child abuse if a parent made their kid eat a well-balanced breakfast that they didn't want to eat. I was NOT abused, I was just strongly encouraged to obey and not to complain about it. Besides, I don't think my mother ever knew about my dislike of eggs and milk, especially together, until I was grown and moved out of the house (if she even knows now). <br />
<br />
As for the milk, I still do not drink it willingly unless it is accompanied by a brownie, cookie, or some other delightful delicacy. Also, marriage brought along the discovery of the pink-lidded, skim milk. Much more palatable in my opinion! And...by the way, my parents still arise at the crack of dawn (make that before the crack of dawn) to walk, read, and then eat breakfast, usually all done before 7:00 A.M. Yes, I still sit down and eat with them, although now I do it willingly and do not drink the milk!<br />
<br />
Breakfast and I still do not agree. The time set forth for "breaking the fast" can not occur at the crack of dawn for me. My stomach just doesn't do mornings. I wake up and make my coffee first thing in the morning, but oftentimes, 10:00-10:30 in the morning comes along and I get a bit light-headed and realize, "Oh! I need to eat!" <br />
<br />
As much as I like to cook, I do not enjoy cooking in the morning. For me, it needs to be already prepared burritos, egg muffins, a bagel, or something else quick and easy to fix. That is what led me to this post. <br />
<br />
This morning, I knew I needed to eat something because I had a long day ahead of me and would be driving out-of-town with a friend for a doctor's appointment. I opened the refrigerator with my typical "yuck!" feeling. Nothing ever sounds good to me first thing in the morning except coffee! After perusing the fridge, I found some left-over white rice and mixed veggies and decided on fried rice. Here is how I made it:<br />
<br />
<div style="text-align: center;">
<span style="color: purple; font-size: x-large;"><i style="background-color: white;">Quick and Easy Fried Rice</i></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9eD123hpAEzZd1CKoAbP02Bp0GvQ_SHQxHFm4dRCDCXr1eo9InuNMFIHJWUO8riAKNP6xE2fAh10R1gOPwJJ-SEDDi9jtHdImDeYyTZWF7Ndvj1HttWe-p91DTh8oQD-F979xUzMWMHv/s1600/20190806_085917.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1550" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9eD123hpAEzZd1CKoAbP02Bp0GvQ_SHQxHFm4dRCDCXr1eo9InuNMFIHJWUO8riAKNP6xE2fAh10R1gOPwJJ-SEDDi9jtHdImDeYyTZWF7Ndvj1HttWe-p91DTh8oQD-F979xUzMWMHv/s200/20190806_085917.jpg" width="193" /></a><br />
<i>Ingredients:</i><br />
<span style="text-align: right;">1½-2 c. cooked white rice</span><br />
<span style="text-align: right;">1 strip of bacon, cooked and cut into pieces</span><br />
<span style="text-align: right;">½-1 c. cooked mixed vegetables</span><br />
<span style="text-align: right;">1-1½ Tbsp. soy sauce</span><br />
<span style="text-align: right;">garlic powder, to taste</span><br />
<span style="text-align: right;">onion powder, to taste</span><br />
<span style="text-align: right;">salt, to taste</span><br />
<span style="text-align: right;">pepper, to taste</span><br />
<span style="text-align: right;">1 egg</span><br />
<div style="text-align: right;">
<br /></div>
Directions:<br />
<br />
Crack the egg in the skillet over medium heat. Begin stirring immediately and cook until done. Add in the rice, veggies, bacon, soy sauce, and seasonings, tasting to get the flavor you desire. Stir over medium heat until thoroughly heated. Remove from stove and serve. <br />
<br />
This was a quick, filling morning treat. You can use ham or bacon, 1 or 2 eggs, adjusting it to fit your taste and what you might have in the fridge. It took about 3-4 minutes from start to finish to be ready to eat.<br />
<br />
Happy breakfasting!<br />
<br />
<br />Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-48636685278246738142019-08-04T15:14:00.000-05:002019-08-04T15:14:14.878-05:00What's for dinner? Sweet and Sour Chicken<span style="font-family: "georgia" , "times new roman" , serif;">I have no idea where this recipe originally came from or what the original recipe looked like, but several years ago, I was looking for a recipe for sweet and sour chicken that was at least similar to the one found in our local Chinese restaurant. Of course, when I pictured sweet and sour sauce, I immediately imagined the bright red...unnaturally red... sauce found in a large warming pan at the end of a bar at a Chinese buffet. Actually, I did not even eat sweet and sour chicken (even on the buffets) until first having it at Hunan Restaurant in Jefferson City, Missouri. Yum!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbus_1zBEQUH2_Hr9OdR3LTVnvJW0MZPAUiRkkZ_q11Jf-65dJ1aaHHO9fFz5BvYM91MxQzo6CfHEuenFA0RsXOBcJ7CL_KFqMZTcNX-9G_lKxQVLGrmg_egZI36kQTLw_43pIDHcGOEcW/s1600/20190726_130150.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbus_1zBEQUH2_Hr9OdR3LTVnvJW0MZPAUiRkkZ_q11Jf-65dJ1aaHHO9fFz5BvYM91MxQzo6CfHEuenFA0RsXOBcJ7CL_KFqMZTcNX-9G_lKxQVLGrmg_egZI36kQTLw_43pIDHcGOEcW/s200/20190726_130150.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">July 2019<br />
Hunan in Jefferson City, Missouri<br />
Notice the bright red sauce</td></tr>
</tbody></table>
In my quest to mimic this delightful sweetness, I discovered that the red in the sauce was the result of oodles of red food coloring. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">After searching and experimenting, I found a tasty sauce that --as you will see in the photos to follow-- is not red at all. However, I assure you it is sweet and has the perfect amount of tangy sourness! For the chicken, I found a Long John Silvers copycat chicken batter recipe, adjusted it to better fit the fried chicken chunks for sweet and sour chicken, and v<span style="background-color: white; color: #222222;">oilà...Sweet and Sour Chicken</span><span style="background-color: white; color: #222222; font-size: 16px;">! </span></span><br />
<span style="background-color: white; color: #222222; font-size: 16px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white; color: #222222; font-size: 16px;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Important note: Don't forget to begin cooking your rice when you start preparing your meal. When I made this meal today, the chicken was fried and the sauce perfected. I called my husband to tell him it was ready. He sauntered into the kitchen and asked, "Do we get rice with this meal?" Whomp, whomp, whomp...I had totally forgotten the rice.</span></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Hope you enjoy!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Let's begin:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfzc53CShbuSEWsd0Sbnyw1S3Sf1eCHOrB0LdczmMt-YloNHxp4n8nLBhHACYW7EgeQUtW6ZezLljI00WDWF3-w8hMckbiOzeM9m7-wgtCoHA71X-3K4nQu19Rv615MGfLb8qCw1lBNOK/s1600/20190802_121143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfzc53CShbuSEWsd0Sbnyw1S3Sf1eCHOrB0LdczmMt-YloNHxp4n8nLBhHACYW7EgeQUtW6ZezLljI00WDWF3-w8hMckbiOzeM9m7-wgtCoHA71X-3K4nQu19Rv615MGfLb8qCw1lBNOK/s200/20190802_121143.jpg" width="200" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">Prepare the batter by mixing together all of the dry ingredients. </span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">Add in the egg and water. </span></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyndqBNG5RQpT_ECPri9IsM1l3WqRxP0EEK4N3LBpFUmizWrSmQeefgCukYFShvx9k8A_JtxM4mAkKCdGxDQ1Dj84y4j2zG7vPYgAjtdfeipB2hbrsgwCqakO73R277OGiGHtYtzshX-8/s1600/20190802_121257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyndqBNG5RQpT_ECPri9IsM1l3WqRxP0EEK4N3LBpFUmizWrSmQeefgCukYFShvx9k8A_JtxM4mAkKCdGxDQ1Dj84y4j2zG7vPYgAjtdfeipB2hbrsgwCqakO73R277OGiGHtYtzshX-8/s200/20190802_121257.jpg" width="200" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">Mix until well blended. </span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">Look at those nice bubbles. </span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">This will help the chicken have the fluffy, textured batter.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimr7YGTmETUDDTGLPw0iDD8n7_PpJaBGk5PPYEDYIfEOvl98XSI4Zl-4cYRXM76VkDMeW5a8N4FRKEHh0QuWQrlhj_0OwXIlpA8b_1sq1Wn0qOtVrFa0FuCDE7K7Zriy7ALC84q3HI2Ep3/s1600/20190802_121424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimr7YGTmETUDDTGLPw0iDD8n7_PpJaBGk5PPYEDYIfEOvl98XSI4Zl-4cYRXM76VkDMeW5a8N4FRKEHh0QuWQrlhj_0OwXIlpA8b_1sq1Wn0qOtVrFa0FuCDE7K7Zriy7ALC84q3HI2Ep3/s200/20190802_121424.jpg" width="200" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">Add in the chicken. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SVkDRDWoliNATd8d5y5ATzidPIzLSOU78D9yk5oUfYlVbXo0AriMxPNAZ0gdWI0U4-1SvyiaCc56h2zmDadTKoSwv2Nw2Q1o_rOQgYMUpUhH-No6ciX3miYSmMQPK1hf9XSvvoy2XTie/s1600/20190802_122811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SVkDRDWoliNATd8d5y5ATzidPIzLSOU78D9yk5oUfYlVbXo0AriMxPNAZ0gdWI0U4-1SvyiaCc56h2zmDadTKoSwv2Nw2Q1o_rOQgYMUpUhH-No6ciX3miYSmMQPK1hf9XSvvoy2XTie/s200/20190802_122811.jpg" width="200" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Heat oil to 375-400°. Drop in the chicken pieces and fry until golden brown. Do not put too many pieces of chicken in the oil at a time. You want the chicken to have space to fry all around. </span><span style="font-family: "georgia" , "times new roman" , serif;">Fry until a deep golden brown, approximately 5-6 minutes. Remove from oil and place on a towel to drain. </span><span style="font-family: "georgia" , "times new roman" , serif;"><i>At this point, taste a piece of the chicken to make sure it is as tasty as it looks. </i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Continue the process until all the chicken is fried. While frying, make sure you take the time to dip a piece of the fried chicken into the sauce that you have prepared along the way. <i>Be prepared to slap away the hands of those wandering through the kitchen attempting to taste the crunchy goodness!</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhz5vU0cAHcUhV1iylklwf5Br6VBLwQseMNZtlDzRHmzxDlmQFFiD7UvmcHJoydly4xYsL0KjXwUgzusNBLDZOtc4HnhdEZRv8TITZ8dTlEd_FsLhVCUf1fan_nGjau6N-TBLmFuWmWkd/s1600/20190802_123402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhz5vU0cAHcUhV1iylklwf5Br6VBLwQseMNZtlDzRHmzxDlmQFFiD7UvmcHJoydly4xYsL0KjXwUgzusNBLDZOtc4HnhdEZRv8TITZ8dTlEd_FsLhVCUf1fan_nGjau6N-TBLmFuWmWkd/s200/20190802_123402.jpg" width="200" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">While the chicken is frying, begin making the sauce. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RdzXdRP3fTIFp4ror8BuqaeF4cLs8bicrrBjLnvyxvcaURr6l1lK4fqgEs8dADjy1NibjeOfUz3CrqVn44U1tEsen21lj-5F3W8eL3Ox_yD0uslKo-8jEh2WjFuk9D8g_f5FokSP4nS-/s1600/20190802_122445.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RdzXdRP3fTIFp4ror8BuqaeF4cLs8bicrrBjLnvyxvcaURr6l1lK4fqgEs8dADjy1NibjeOfUz3CrqVn44U1tEsen21lj-5F3W8eL3Ox_yD0uslKo-8jEh2WjFuk9D8g_f5FokSP4nS-/s200/20190802_122445.jpg" width="200" /></span></a><span style="font-family: "georgia" , "times new roman" , serif;">Prepare the bell pepper by cutting cored and seeded pepper into 1-inch chunks. I usually use only red peppers, but I had some yellow on-hand and decided to try something new. You can also chop up onions in large chunks if you want to add them as well. The onions are optional but a nice addition.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />Place the sugar, water, vinegar, oil (1 tsp.), soy sauce, salt, and garlic in a pan and bring it to a boil, stirring occasionally. </span><span style="font-family: "georgia" , "times new roman" , serif;">Make a slurry of cornstarch and water. Stir it into the boiling sugar mixture. Make sure you constantly stir the sauce at this point. It will thicken quickly and you don't want it to clump or burn. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVXfdns3RlfK83Bc2ALCBTrwqZBefaP4MJLh6-UCYaz5ncxCD6VwYdXEd4xuGpwS36jkZA-C9gx0s7FUezOlwR0mDEyyeyP5LlSiRTIy1vO-jNYkXrC0WADHbGCbgKsqzeq9ifIH6ycoA/s1600/20190802_122037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVXfdns3RlfK83Bc2ALCBTrwqZBefaP4MJLh6-UCYaz5ncxCD6VwYdXEd4xuGpwS36jkZA-C9gx0s7FUezOlwR0mDEyyeyP5LlSiRTIy1vO-jNYkXrC0WADHbGCbgKsqzeq9ifIH6ycoA/s200/20190802_122037.jpg" width="200" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Continue cooking and stirring constantly until the mixture is thickened. As the mixture thickens, it will take on a more glassy appearance. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVaABn4tJY5zGz5p9HZxWYl8XOMOjbcyfSyiZSmP7z_Yad9ikEg5scjJFhtq2Ro3nNti4OaatoRZUVPvm95iqU36c33FCYIXhtC00e1OcF7xJjjMncRCDPgj6q2Je4BLPTqTXC6JfKeIq9/s1600/20190802_122353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVaABn4tJY5zGz5p9HZxWYl8XOMOjbcyfSyiZSmP7z_Yad9ikEg5scjJFhtq2Ro3nNti4OaatoRZUVPvm95iqU36c33FCYIXhtC00e1OcF7xJjjMncRCDPgj6q2Je4BLPTqTXC6JfKeIq9/s200/20190802_122353.jpg" width="200" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;">After about 10-15 seconds, the sauce will be gelled. It is now time to add in the vegetables and an 8 ounce of pineapple chunks, juice and all. Stir it all together and turn off the heat.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jtIHhaXbR4AaU5Q11CLi2ZDd3lgX3S8nMW_OhNHn7DF2uR-VzKtKn6QApf-zqpc3pDVT0xIMrKDrj0R2UtvDGBVgccKnBfYnUCwGD_rRN07TJcWxlZ5hmO2v6NgTuD8PNi7saNS-MLSP/s1600/20190802_122533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jtIHhaXbR4AaU5Q11CLi2ZDd3lgX3S8nMW_OhNHn7DF2uR-VzKtKn6QApf-zqpc3pDVT0xIMrKDrj0R2UtvDGBVgccKnBfYnUCwGD_rRN07TJcWxlZ5hmO2v6NgTuD8PNi7saNS-MLSP/s200/20190802_122533.jpg" width="200" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "georgia" , "times new roman" , serif;">Set the sauce aside until the chicken is finished. <i>Did you try your chicken? Go ahead and dip a couple of pieces. Cooks privilege.</i></span><br />
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">When all the chicken is fried, it is time to call the troops and dish it up. Place a big scoop of rice on a plate, grab a handful of chicken pieces and plop 'em on top of the rice, and ladle a healthy serving of sauce right on top. Delish!</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1I44cZxhoeI2fqgVgfBqh8XGqQj3oQxPi8Bh4rEveUk6nuZ0VJ56QeImbeACN_9_Q5i4DkC7YI6tUGo8Z7WXHwE8rIZ7OHF7Zy0KMQ7KYRg04-x3t1YN1qhRrV2rvWnOvKZEMVm9xyTi5/s1600/20190802_132450.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1412" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1I44cZxhoeI2fqgVgfBqh8XGqQj3oQxPi8Bh4rEveUk6nuZ0VJ56QeImbeACN_9_Q5i4DkC7YI6tUGo8Z7WXHwE8rIZ7OHF7Zy0KMQ7KYRg04-x3t1YN1qhRrV2rvWnOvKZEMVm9xyTi5/s320/20190802_132450.jpg" width="282" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">I had some homegrown zucchini that I fried up with the leftover batter.</span></td></tr>
</tbody></table>
</div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">This is a delectable recipe for sweet and sour chicken, and it is fairly quick to make. It takes about 40-45 minutes from start to finish (once you know what you are doing). Here is the recipe without pictures:</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b><i><u>Sweet and Sour Chicken </u></i></b></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<div class="MsoSubtitle" style="text-align: left;">
<span style="line-height: 115%;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Chicken Pieces</span></i></span></div>
<div class="MsoSubtitle" style="text-align: left;">
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients:</span></i></div>
<div class="MsoSubtitle">
<span style="line-height: 115%;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"> </span></i></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;">¾ c. flour</span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">¼ c. cornstarch<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 17.3333px;"><span style="font-family: "georgia" , "times new roman" , serif;">½ tsp. seasoning salt</span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp. baking soda<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">½ tsp. baking powder<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 egg<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpLast" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">¾ c. water<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpLast" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoSubtitle">
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: large;">Directions:</span></i><span style="font-size: 16pt;"><o:p></o:p></span></span></span></div>
<div class="MsoSubtitle">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;">Mix ingredients together until smooth. Dip chicken pieces and deep fry at 350-400º until
golden brown. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoSubtitle" style="text-align: left;">
<span style="font-size: 16pt; line-height: 115%;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Sweet and Sour Sauce </span></i></span></div>
<div class="MsoSubtitle" style="text-align: left;">
<span style="font-size: 16pt; line-height: 115%;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></i></span></div>
<div class="MsoSubtitle" style="text-align: left;">
<span style="line-height: 115%;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"> </span></i></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;">½ c. sugar</span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">½ c. chicken broth or water<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">⅓ c. white vinegar<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp. vegetable oil<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp. soy sauce<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">¼ tsp. salt<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 spoonful minced garlic<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp. cornstarch<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp. cold water<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 small red bell pepper cut into
1-inch pieces<o:p></o:p></span></span></div>
<div class="MsoNormalCxSpLast" style="line-height: normal;">
<span style="font-size: 13pt;"><span style="font-family: "georgia" , "times new roman" , serif;">8 oz. can of pineapple chunks<o:p></o:p></span></span></div>
<div class="MsoSubtitle">
<span style="font-size: 16pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoSubtitle">
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: large;">Directions:</span></i><span style="font-size: 16pt;"><o:p></o:p></span></span></span></div>
<div class="MsoSubtitle">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt; line-height: 115%;">Heat together sug</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;">ar, broth, vinegar, oil, soy sauce,
salt and garlic to boiling over medium-high heat.</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;"> </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;">Stir occasionally.</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;"> </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;">Mix cornstarch and water.</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;"> </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;">Stir into sugar mixture.</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;"> </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;">Cook and stir about 10 seconds or until
thickened.</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;"> </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;">Stir in bell pepper and
pineapple.</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;"> </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 13pt;">Serve with chicken and rice. </span></div>
</div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<i><span style="font-family: "georgia" , "times new roman" , serif;">Hints: If the sauce becomes too thick, add some additional water to reach the desired consistency.</span></i></div>
<div>
<i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></div>
<div>
<i><span style="font-family: "georgia" , "times new roman" , serif;">I have found that jasmine rice The Instant Pot Jasmine rice recipe found <a href="https://www.blogger.com/blogger.g?blogID=557030612928107292#editor/target=post;postID=1212475802641231194;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname" target="_blank">here</a> is an easy way to make perfect rice. </span></i></div>
<div>
<i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>If you need the "red" to make it feel authentic American Chinese buffet worthy, go ahead and add in some red food coloring to meet your satisfaction. </i>😉</span></div>
Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-83402248764716656842019-08-03T12:29:00.000-05:002019-08-03T12:29:13.769-05:00Back to the Blog<span style="font-size: large;">After several years of quiet, I have decided to try blogging again. Life has changed a great deal in the last nine years with children growing up, one moving out, and my job as a "Mommy" transitioning to "Mom." I started to say my time as a mom coming to a close, but I know that the job of mom doesn't ever truly end, rather it changes.</span><br />
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">When I first started this blog in 2010, it was my way of sharing things I had learned and tweaked to make life fun and easier for me and my family. It was for sharing some of our homeschool experiences as well as my love of cooking. I needed an outlet to just share. While my purpose is still much the same, I know that the focus has changed because I have changed. In essence, I want to share me. </span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">One thing I want to accomplish with this blog....at this point....is to share recipes that I have used and enjoyed. I really enjoy cooking. I love tweaking recipes. I relish a challenge. The challenge of making a copycat recipe has always been exciting to me; however, focusing on real everyday-ingredient recipes is an important area I hope to target. So many times while searching online for something to make for dinner, many of the recipes seemed to have an unusual ingredient or two that I didn't an on-hand item. Sometimes I don't even have a clue what it is. Hint: If I have to Google something to find out what it is...I probably don't have it. 😏</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sometimes when you come home from a busy day either at work or at play, you need to just fix something quick and easy to be able to advance to that coveted relaxation moment when dinner is done and put away. I've been there, frequently. Sometimes it is nice to be able to grab that frozen burrito or pizza, throw it in the oven, and add a side of broccoli to make it healthy! Yes, we always have a stash of the processed food for such occasions because while my husband loves a good homecooked meal, he thankfully also loves the frozen burritos, pizzas, and chicken nuggets! I have it pretty easy. 😊 </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Just a note: simple recipes are sometimes just as quick (and almost as easy) as the frozen option. That is why I want to take the time to document recipes that this downhome, Midwest, Missouri transitioned to Oklahoma girl would make on a regular basis.</span><br />
<span style="font-size: large;"><br /></span>
<i><span style="font-size: large;">Addendum: As stated before, I also enjoy challenges so I will be recording unusual recipes that I make for the pure enjoyment of cooking! Finding and creating semi-off-the-wall foods makes cooking more interesting. Exploring different ideas, different cultural foods, and different methods of food preparation creates variety and spice in life. A little Chinese one day, a little Mexican the next keeps life flavorful!</span></i></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">If there is a recipe that you have or enjoy, feel free to share. I would love to try new things, and often the best recipes are the recipes shared with friends!</span></div>
<div>
<br /></div>
<div>
<br /></div>
Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.comtag:blogger.com,1999:blog-557030612928107292.post-12124758026412311942018-03-03T12:36:00.000-06:002018-03-03T12:36:42.904-06:00The Perfect White Rice in an Instant Pot<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnWQSei8DyzucbfjE-fvu8YtWah3Kei15F0o0jb2r9KIG1Ih3G69HTikLn7ZwW86em62H2IA2IFWWO-JY0-zQvcCV8L0I2sCPATytvXDI_BdWNi6C-9wQmm0l8uUgpHwp3LSmpDoxaY4d/s1600/rice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="114" data-original-width="170" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnWQSei8DyzucbfjE-fvu8YtWah3Kei15F0o0jb2r9KIG1Ih3G69HTikLn7ZwW86em62H2IA2IFWWO-JY0-zQvcCV8L0I2sCPATytvXDI_BdWNi6C-9wQmm0l8uUgpHwp3LSmpDoxaY4d/s200/rice.jpg" width="200" /></a>I have had my Instant Pot for about a month now and have found my favorite thing, thus far, to make in it...RICE! It is so easy and has turned out perfect every time. <br />
<br />
In a previous post, I talked about making wild rice, but since then, I have made white rice several times and have decided that my IP is worth it just for cooking rice. Being able to set it and walk away is wonderful. It has worked every time to produce the perfect rice texture. The original directions I used are found at <a href="https://www.pressurecookrecipes.com/perfect-pressure-cooker-rice/">Perfect Pressure Cooker Recipes</a>.<br />
<br />
Here is how I make Perfect White Rice in my Instant Pot:<br />
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients </span></b><br />
<span style="font-family: "Times New Roman", serif; font-size: 12pt;">1 cup rice</span><br />
<span style="font-family: "Times New Roman", serif; font-size: 12pt;">1 cup water</span><br />
<span style="font-family: "Times New Roman", serif; font-size: 12pt;">¼ - ½ salt (optional)</span><br />
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></b>
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Instructions</span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal;">
</div>
<ol>
<li>Rinse the rice under cold water for a couple of minutes to wash off some of the outer starches. Drain it well.</li>
<li>Place the rice, water, and salt (optional) in the Instant Pot.</li>
<li>Close the lid and cook at MANUAL HIGH PRESSURE for 3 minutes. <br />After the 3 minutes, use the natural pressure release for 10 minutes and then finish with the quick release.</li>
<li>Remove the lid carefully and fluff the rice.</li>
</ol>
<div>
<b>NOTES:</b></div>
<div>
<ul>
<li>Rice doubles as it cooks, so one cup of dry rice yields 2 cups of cooked rice.</li>
<li>You can increase the amount of rice just make sure you use equal rice to water ratio and rinse the rice thoroughly.</li>
<li>Jasmine rice is my favorite white rice. It has a wonderful texture. </li>
<li>I have made it both with the salt and without, and I don't see much of a difference.</li>
</ul>
</div>
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; text-indent: -.25in;">
<br /></div>
Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.comtag:blogger.com,1999:blog-557030612928107292.post-52024977692373888032018-02-07T22:04:00.001-06:002018-02-07T22:10:12.273-06:00The Instant Pot has arrived!<div class="MsoNormal">
Three days of waiting and my Instant Pot finally arrived yesterday. After reading
a myriad of “directions” and suggestions, I couldn’t wait to cook with it. I finally opened the box to go through everything and had a moment of slight panic. There were/are a lot of directions! I had no idea what I was doing, and while
I am fairly proficient at using a pressure cooker, this machine was a different
story. I began reading.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
First up, I ran the beginner's water test. Basically you run your machine through on high pressure for 2 minutes with 2 cups of water in the pan. It is meant as a practice run. Next, I had to figure out what to make. Since I had wanted a rice cooker for so long,
I decided I would start with wild rice. While
the Instant Pot manual came with a general rundown of instructions for cooking
several types of foods, including rice, the instructions were very vague. Scouring the internet, my confusion began
mounting because there were so many different sets of instruction for making
the rice. The amounts of water and
cooking time were all different…for the same kind of rice! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I just decided to pick one. Here is what I did:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
1.5 cups wild rice<o:p></o:p></div>
<div class="MsoNormal">
1.5 cups water<o:p></o:p></div>
<div class="MsoNormal">
Pour the rice and water in the bottom of the Instant Pot
insert. Put the lid on in locking
position. Make sure the valve is on
sealing. Press the “Multigrain”
button. Sit back and wait. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I must admit I was a bit disappointed in the amount of time
it took to complete the cycle. During
the cooking process, it completes a soak for the rice before building up steam
and finally releasing the pressure after 35 minutes. The taste and texture, though, were perfect. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now for the good and the bad:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Good:<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li> <span style="text-indent: -24px;">I was able to set the rice to cook and walk away from it. This was the best part! When you make rice on the stove, you have to be close at hand the entire time from bringing the water to boil until it is done. </span></li>
<li>This rice did not boil over and did not stick to the pan like stove top rice making tends to do.</li>
<li><span style="text-indent: -24px;">It has a warming function so the rice was warm when we were ready to eat.</span></li>
</ol>
<br />
<div class="MsoNormal">
Bad:</div>
<div class="MsoNormal">
</div>
<ol>
<li> <span style="text-indent: -24px;">It took about 65 minutes to complete. Normal time would be 30 minutes plus the time to get the water boiling.</span></li>
</ol>
<br />
<br />
<div class="MsoNormal">
So far, I just “like” the Instant Pot. When I began reading about it, I thought it
was a device that would allow me to get foods done more quickly, which was my
biggest draw. Unfortunately, I did not
see the time-saving with rice cooking.
The 20 minute pressure build up seemed to take forever. The convenience of being able to start things and walk away was a plus. It was a bit stressful and there
seems to be so much to learn, but I think with time I will learn to use it more proficiently and will enjoy using it.<o:p></o:p></div>
Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.comtag:blogger.com,1999:blog-557030612928107292.post-90005151250843836852018-02-05T20:41:00.000-06:002018-02-05T20:47:39.159-06:00Ode to the Instant Pot<div class="MsoNormal">
Mmmm....cooking. I really like cooking. The smile on someone's face when you bring them that slice of warm chocolate cake or fresh baked bread is very satisfying. I love to try new recipes, old recipes, copycat recipes, etc. Cooking brings me such pleasure. Creating new dishes brings fulfillment. Visiting a kitchen store makes me giddy. So, here I sit excitedly awaiting my newest kitchen
appliance! The Instant Pot! For those of you that are unfamiliar with the
Instant Pot, it is a multi-function appliance
that, according to <a href="http://www.instantpot.com/">www.instantpot.com</a> ,
“...has 7 commonly used kitchen appliances in 1; Pressure Cooker, Slow Cooker,
Rice/Porridge Cooker, Yogurt Maker, Sauté/Searing, Steamer, and Warmer.” </div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I first
heard about the Instant Pot several months back when my mother-in-law mentioned having purchased one and
really liking it. At first, I could not justify one more gadget. However,
the taco soup she made for us during our recent visit was wonderful, and it got
me to thinking that …..if I purchased the instant pot, I could replace my crock
pot, eliminate one of my three pressure cookers, and get the rice cooker that I
have wanted for 18 years...all in one device! After all, I had been looking for a new crock pot because I wanted to upgrade to a
programmable one that I could actually set a temperature on, and it was going to cost $60-80 for the
replacement. As for the pressure
cookers, I have three: a 6 quart, a 8 quart, and a huge canning cooker. I will be able to get rid of the 6 quart, at least. I would be able to
eliminate some extra clutter from our kitchen and get my coveted …<i>rice cooker</i>. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It is a fairly rare occasion that I will just decide to
purchase something for myself. I love to
shop for my husband and kids but seldom have anything that I want badly enough to
actually buy for me because I don't like to spend money....translated....I'm cheap!. A friend had gifted
me some money recently. Sunday, I made
the decision to buy the Instant Pot. I began scouring the internet to figure out what model would best suit our family and what store had the best price. I asked my husband and he was all for it, or at least he was until I inundated him with question after question filling him with far more knowledge about the Instant Pot that I am sure he ever wanted to know.. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
You see, there are several sizes and models to choose from – 3 qt., 5 qt., 6 qt., and 8 qt. Then there is the LUX, DUO, ULTRA, and Smart Bluetooth. So much to decide. I read articles. I contacted my mother-in-law. I talked to my husband...again. At one point I found myself backing out of it all together and trying to decide if I really wanted one
at all. I hate making decisions, especially when more than one decision will work.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Finally, <a href="https://www.dadcooksdinner.com/first-look-at-the-8-quart-instant-pot-ip-duo80/">this
article</a> by DadsCookDinner, helped me decide. Before reading this post, I had all but hit purchase on the 8 quart
DUO80. It was when I read his last paragraph that I made my decision. He had purchased the 8 quart but had reverted back to the 6 quart for his family of 5 because of the size. I knew that I did not
want an item so big that I dreaded getting it out of the cabinet. While the 8 quart would have probably been
nice at times (and I even second guess myself now!!), I know that for most
things the 6 quart will be sufficient. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
After much stress and debate, I hit the purchase on the
Instant Pot DUO60 from Kohls.com. After the discounts and free shipping, it was $89.51. It is
set to arrive tomorrow. So far, I have joined
two Facebook recipe idea groups and started collecting recipes that I would
like to try. There are recipes
galore all over the internet. Looking forward to my new
Instant Pot adventure!<o:p></o:p></div>
Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.comtag:blogger.com,1999:blog-557030612928107292.post-21160618035832625362011-11-16T19:59:00.000-06:002011-11-16T19:59:15.010-06:00What's for dinner? - Ozark Apple PuddingMmm...mmm...good! I was online yesterday and found a recipe for <i>Ozark Apple Pudding</i>. It was on the website<a href="http://tastykitchen.com/"> TastyKitchen.com</a>. This particular recipe was in the blog tab in the step-by-step recipes.<br />
<br />
When we found the recipe, both Savannah and I agreed that it was a must that we try it today. While I would not consider it a pudding as the title would suggest, it is a wonderful apple cake and was so easy to make. There is a step-by-step recipe with pictures <a href="http://tastykitchen.com/blog/author/sprinkledwithflour/">here</a>. It smelled wonderful while it was baking and was moist and delicious when it was eaten! <br />
<br />
I did a couple of things different. First off, I used 1 cup of cinnamon flavored apple sauce for one cup of the oil and only used 1/4 cup of oil. I also left off the nuts...one - we were out of them and two - I am not really crazy about nuts in my cakes, cookies, or breads.<br />
<br />
Just a heads up...I also made the coconut granola from the same blog area (<a href="http://tastykitchen.com/blog/2011/11/coconut-granola/">here is the recipe</a>). It turned out alright and would have been much better had I not forgotten it in the oven. It turned out a little on the brown side but was still pretty good. The kids enjoyed eating it as cereal with milk on top. <br />
Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-32762620408665296142011-11-03T09:12:00.001-05:002011-11-03T09:14:47.180-05:00Scholastic Website Thanksgiving Webcast and ActivitiesLast year, we took part in the Scholastic Thanksgiving Webcast as part of our November activities. We were able to watch a live production of an interview with "Pilgrims," see various buildings and tools that were used during the Pilgrim era, and learn a little about their way of life. <br />
<br />
Last week, I received an email announcing that the Thanksgiving activities were available again this year. One example of an upcoming activity takes place on November 9th at 1 p.m. ET. There is a "Tour the Wampanoag Homesite" that will be available for viewing online. The website offers many other interesting activities and is really a fun way of learning a little about the past. For those of you interested in signing up, follow the link <a href="http://www.scholastic.com/scholastic_thanksgiving/webcast.htm?eml=OT/e/20111026//txtl/Thanksgiving/0//Tgiving/NonOpen/////&ym_MID=1374845&ym_rid=14142864">here</a>. This will take you to the sign-up page. <br />
<br />
We received our first Pilgrim email today. It is a letter from a Pilgrim child telling about the journey on the ship to the New World. This letter has links to a Thanksgiving unit and other audio versions of "letters from Pilgrims." We look forward to following the site a few days at a time up until our Thanksgiving break. It will be a chance to see what we remember from last year's unit and what new things we can discover.Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com2tag:blogger.com,1999:blog-557030612928107292.post-61702200299011561272011-11-02T12:42:00.000-05:002011-11-02T12:42:29.714-05:00Annual Trip to the Pear TreesThis morning started out with a round of beautiful fall weather. The temperature was perfect. Of course, our Oklahoma fall wind was coming in strong, but it was at least not cold. We decided to take a nature hike and head to the pear trees. We had not checked on the pears this year and were wondering just what we would find. <div><br />
</div><div>Last year the pear were abundant (<a href="http://lifeattheholmans.blogspot.com/2010/10/pears-pears-yummy-pears.html">here</a> is the post). However, this year...there was not a single pear to be had. Out of the 3 trees in the grove, there were no pears in sight. Now, we have the quest to try and solve the mystery of why. Could it be the extreme drought? Maybe it was just a "sleeper" year for the trees. I am leaning more toward the drought because there was so much vegetation that was destroyed. Our area was really hit hard. </div><div><br />
</div><div>Anyway, we still have some pears from last year in the freezer so we just have to wait until next year to see if the pears return.</div>Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-65710119515292259472011-10-31T09:33:00.001-05:002011-10-31T09:34:27.101-05:00Great WebsiteSome time back I stumbled upon a home school blog called <i><a href="http://practicalpages.wordpress.com/">Practical Pages</a></i>. It is a great site to find ideas for art ideas, notebooks, lap books, etc. If you click on the above link, it will take you to the "Sketch Tuesday" for this week. I signed up for her newsletter and the "Sketch Tuesday" posts are my favorite. She sends out ideas that sparks a creativity to help bolster up our weekly (or at least we are trying to do it weekly) art lesson.<br />
<br />
The following pictures are of the Sketch Tuesday ideas that we have completed so far. For each idea, we first made a list on the board of various items. Then we started drawing. We have completed a brown page, a blue page and a green page.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQEEe3jahKlYHmf04XQZXKN249i1rcub4Q6b8inf-3E2Xsd4NRZ3M68feyNCdWh2TGAD5IU3hK-KA2hSHWZp61gz6-CU0d6CKFYPofASMkqp92A5yCY30Sk0GgXNckeuj2ea8Cmoz1pDq/s1600/sketchtuesbrown2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQEEe3jahKlYHmf04XQZXKN249i1rcub4Q6b8inf-3E2Xsd4NRZ3M68feyNCdWh2TGAD5IU3hK-KA2hSHWZp61gz6-CU0d6CKFYPofASMkqp92A5yCY30Sk0GgXNckeuj2ea8Cmoz1pDq/s320/sketchtuesbrown2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">JJ's brown</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6aLMTynf-8QLb3ZKR1LiBCm4pIekSzcTG1hALL9l2CoEXdHzr-tgVWZlI-lrird-Vfw63yV_eKUymjgoc0XACEvzhMgHoOEHY3zGCR3yE78uuHJW-LO4P5kiD3FCC8K1I-DBXfxAwb-6/s1600/sketchtuesbrown1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6aLMTynf-8QLb3ZKR1LiBCm4pIekSzcTG1hALL9l2CoEXdHzr-tgVWZlI-lrird-Vfw63yV_eKUymjgoc0XACEvzhMgHoOEHY3zGCR3yE78uuHJW-LO4P5kiD3FCC8K1I-DBXfxAwb-6/s320/sketchtuesbrown1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Brown by Savannah<br />
Notice the "brown" Oklahoma. This stems from the extreme drought we have been having.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja89OMfr23rZTpE3s1DB2-uRoYUTRN4A4kKfmz3D2hb2aUHYssFSM3WCIfKp3zoJ3KZt0UgIKZHfZpo7J3BpPWkHQsWVAiIIWGPDyIfLLoimU6KanQDgLQRg-sZbatlkg_NEOn4TfcrBGE/s1600/sketchtuesgreen1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja89OMfr23rZTpE3s1DB2-uRoYUTRN4A4kKfmz3D2hb2aUHYssFSM3WCIfKp3zoJ3KZt0UgIKZHfZpo7J3BpPWkHQsWVAiIIWGPDyIfLLoimU6KanQDgLQRg-sZbatlkg_NEOn4TfcrBGE/s320/sketchtuesgreen1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Savannah's green<br />
Now if you notice Missouri is green. She always said that Missouri was taking all the rain and wouldn't share!</td></tr>
</tbody></table><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3Cy067objLMa6x9vq-BVJppbucS5OF5gMste6yJMj4EixWbW7ebaYM8j8NcfDF2jp1ZC8BiWMK-eHWplAMiUnv33pee8I9GZEZ1NP84YmgCqfSj7fbZX6QO9Rqe-n9-z0FQBgarAhARo/s1600/sketchtuesgreen2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3Cy067objLMa6x9vq-BVJppbucS5OF5gMste6yJMj4EixWbW7ebaYM8j8NcfDF2jp1ZC8BiWMK-eHWplAMiUnv33pee8I9GZEZ1NP84YmgCqfSj7fbZX6QO9Rqe-n9-z0FQBgarAhARo/s320/sketchtuesgreen2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">JJ's green</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbqJSWm26n9O-_KAXn1AwicSYyjczOYcdzGz56e0hly8QAK5xK8FnmHRhu0TlKB0ntj3WB5qqxPOiJw84BrbJe_TScuISZ_96iK4Fr1z4L2itGf_w2SFfO3w0bruvaRrMb02PSawPH0et/s1600/sketchtuesblue1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbqJSWm26n9O-_KAXn1AwicSYyjczOYcdzGz56e0hly8QAK5xK8FnmHRhu0TlKB0ntj3WB5qqxPOiJw84BrbJe_TScuISZ_96iK4Fr1z4L2itGf_w2SFfO3w0bruvaRrMb02PSawPH0et/s320/sketchtuesblue1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Savannah's Blue Jay</td></tr>
</tbody></table>Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-68518199190974587212011-10-28T09:58:00.000-05:002011-10-28T09:58:52.389-05:00Into Term 2Well, Term 1 is over, fall break is through, and have almost 2 weeks behind us for Term 2. It has been a few weeks since my last post because I actually took the time and relaxed (at least more than usual) during this break. Usually, I am always planning for the next round of lessons, but I decided to just take a break. I made sure the gist of my plans for the first week were already completed before fall break started. I wanted to take the time to evaluate our progress/feelings about the home school calendar change so far.<br />
<br />
First off, as for the idea of having the longer breaks...it is/was wonderful! I asked the kids how they liked the new 9-week straight terms with longer breaks in between and here are their responses:<br />
<br />
Savannah said, "I loved it. It was much easier. I needed the break."<br />
<br />
JJ's response was "You feel more refreshed and relaxed because you have one big long break." <br />
<br />
Jason and I both agree that the year long method of scheduling is a great improvement. Some of the advantages that I have found so far are:<br />
<ol><li>We can actually finish units and not be interrupted by shortened weeks. When we were trying to follow the regular local school year calendar, it seemed like we had shortened weeks constantly. The public school gets off for holidays as well as teacher meetings so every time we turned around, we had a day off. I am not complaining about the days off because believe me I look forward to days off just as much as the kiddos, but it seemed to really disrupt our normal flow of school because the random days off were constant. </li>
<li>We had something to look forward to....we knew that we would be working really hard for 9 weeks and that the hard work would be rewarded with a relaxing extended break.</li>
<li>We are also able to fit our schedule more along the lines of my husbands job. As a handyman, it is really hard for Jason to schedule time off in the warmer summer months. With this schedule we will be planning our winter break as an extended break during one of Jason's less busy times...the holiday season. We will have a full week off at Thanksgiving (instead of the traditional Thursday and Friday),and we will take 3 weeks during the December/New Year time frame. </li>
<li>Many subjects/lesson ideas are just better taught in a full week session. Maybe it is just old habit of a traditional 5 day a week lesson plan, but (for example) spelling lessons fit a lot better when you have a full week to complete it. When it comes to spelling, we have an order of doing things. We introduce our words on Monday with a "pretest" to see what words they know and what words they need to practice. We practice the missed words that day. On Tuesday, Wednesday, and Thursday, their spelling book provides an activity for extra practice. We do another review-practice test on Thursday and have the final test on Friday. Even as a public school elementary teacher, it was always frustrating to have the week shortened by losing a Monday or a Friday to break. You end up either shortening the lesson for the spelling unit in order to get it done, or you have to extend the unit into 2 weeks. Of course, the problem with extending the unit is that there are typically 34-36 units in a spelling book which accounts for the exact number of school weeks in a school year. As for shortening the lessons, if there are words that the kids are having trouble spelling, they need that extra day to practice and prepare before being tested.</li>
</ol><div>I will stop there for now with advantages. As for disadvantages to our new calendar, the one biggie that I noticed was the "getting back into the swing of things" lag. I knew that it would be a possibility and was actually expecting it. While I was excited to get back to work, the kids were thoroughly enjoying their free time. Part of it is that we had finally had some relief from the extreme heat and drought that was happening here in Oklahoma. (We actually had rain!) The back to school lag was not bad and would be compared to coming back to school after a 3 day weekend...getting used to getting up earlier and going to bed earlier...those kinds of things. So, the one idea that we have of trying to combat it is to have the first week a shortened Wednesday to Friday week and add the missing 2 days to the end of the session. It is a promising proposal because that would give us 2 days at the end that would strictly be for wrapping up the lessons. I am still working out the logistics of it, but it is a promising possibility for Term 3. </div><div><br />
</div><div>In a nutshell, I am really pleased with the change so far. I am sure that as time goes on and new changes and scenarios arise we will be forced to adjust, but that helps make home schooling more interesting and fun! </div>Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-80281137998986287972011-10-05T21:10:00.001-05:002011-10-07T10:56:27.508-05:00What's for dinner? - Chimichangas, Yellow Rice and Re-fried beans!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8GNVzyhBh9oAWxTFPW6bHUoJfKYZWCPzte9Sk5gvjwTq3_-pbMP9hQBjXtibCPXfPgZ7whaokyVAA1yGgrrgJ30fB-DmUEvXMvRMqLpCU9YD_2mcSYzzxg3hE4InRHARkJh2Kmnef19-/s1600/chimichangapicweb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8GNVzyhBh9oAWxTFPW6bHUoJfKYZWCPzte9Sk5gvjwTq3_-pbMP9hQBjXtibCPXfPgZ7whaokyVAA1yGgrrgJ30fB-DmUEvXMvRMqLpCU9YD_2mcSYzzxg3hE4InRHARkJh2Kmnef19-/s320/chimichangapicweb.JPG" width="320" /></a></div><div class="MsoNormal">Tonight's dinner was another dish from one of our favorite cuisines...Mexican! We eat a lot of Mexican foods whether it be at home or out at a restaurant. We recently tried a different Mexican restaurant here in town. I decided to stray from my usual taco salad and try some chimichangas. They were excellent! They were not the usual ground beef or chicken filled chimichinga, rather they were beef tip filled (tiny steak bites). </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Before we left, I talked to the waiter at the restaurant and asked how they get their chimichangas to stay together when they fry them. When I tried to make them in the past, the most difficult part was getting the tortilla to stay shut. He said that they actually have a basket that goes around the tortilla that holds it together. Great! Back to square one because I do not have that wonderful basket!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Anyway, we tried making chimichangas again tonight. We ended up with our own little Mexican restaurant. JJ had his typical cheese enchiladas, rice, and beans while Jason, Savannah, and I had chimichangas, yellow rice, beans and salad topping consisting of lettuce, tomato, sour cream, and homemade guacamole. Mmmm!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Here is how we did it:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="color: #45818e; font-family: inherit; font-size: large;"><b><i>Homemade Chimichangas</i></b></span><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients:</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormalCxSpMiddle">Chicken, Beef tips, or ground beef seasoned Mexican style<o:p></o:p></div><div class="MsoNormalCxSpMiddle">Tortillas (homemade or large store bought)<o:p></o:p></div><div class="MsoNormalCxSpMiddle">Mexican blend cheese<o:p></o:p></div><div class="MsoNormalCxSpMiddle">Toothpicks<o:p></o:p></div><div class="MsoNormalCxSpMiddle">Oil for frying<o:p></o:p></div><div class="MsoNormalCxSpMiddle"><o:p>White melted cheese </o:p></div><div class="MsoNormalCxSpMiddle">Shredded Lettuce</div><div class="MsoNormalCxSpMiddle">Diced Tomato</div><div class="MsoNormalCxSpMiddle">Sour Cream</div><div class="MsoNormalCxSpMiddle">Guacamole</div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle">Directions:<o:p></o:p></div><div class="MsoNormalCxSpMiddle">While the oil is heating, stuff your tortillas with a couple of spoons full of meat mixture and about 1 Tbsp. of cheese. Tightly roll the tortilla tucking in the ends (early in the rolling process) so that the stuffing does not fall out during the frying. Take a toothpick and use it to close the side. After all the tortillas are stuffed, then comes the difficult part.</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal">Since I do not have the fry basket, I used 2 tongs to hold the tortilla shut. It is necessary to hold the tortilla shut for a while even though you closed it with a toothpick because it will expand and open up in the frying process. The toothpick only holds the middle so make sure your tongs are toward the ends.<o:p></o:p></div><div class="MsoNormal">Allow the chimichanga to fry until it is a light golden brown turning it throughout the frying process. Remove it from the oil and allow it to drian on a paper towel.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><i><span class="Apple-style-span" style="color: #45818e; font-size: large;">Chicken Chimichanga Filling</span></i></b><o:p></o:p></div><div class="MsoNormal">Ingredients:<o:p></o:p></div><div class="MsoNormalCxSpMiddle">Boneless Skinless Chicken Breast, cut into small pieces<o:p></o:p></div><div class="MsoNormalCxSpMiddle">½ packet of Sazon Seasoning from Goya<o:p></o:p></div><div class="MsoNormalCxSpMiddle">Green pepper, finely chopped<o:p></o:p></div><div class="MsoNormalCxSpMiddle">Yellow Pepper, finely chopped <o:p></o:p></div><div class="MsoNormalCxSpMiddle">Onion, finely chopped<o:p></o:p></div><div class="MsoNormalCxSpMiddle">½ tsp. olive oil<o:p></o:p></div><div class="MsoNormalCxSpMiddle">Chili Powder<o:p></o:p></div><div class="MsoNormalCxSpMiddle">Cumin<o:p></o:p></div><div class="MsoNormalCxSpMiddle">Garlic Salt<o:p></o:p></div><div class="MsoNormalCxSpMiddle">Pepper<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Directions:<o:p></o:p></div><div class="MsoNormal">Sauté the peppers and onions in olive oil for 2-3 minutes in a cast iron skillet. Sprinkle the mixture with chili powder, garlic salt, and cumin (just enough to add flavor). Add the chicken pieces and about 2 tablespoons of water (to keep the chicken moist). Sprinkle the sazon over the top of the meat, pepper, and onion mixture. Allow it to fry for about 4-5 minutes until the chicken is cooked. Do not overcook the meat or it will be dry. Allow it to cool for a few minutes and then stuff the tortilla shells.<o:p></o:p></div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle">JJ requested that I make yellow rice instead of our traditional mexican (red) rice. He wanted his meal JUST LIKE the one at the restaurant, and this particular restaurant happens to serve yellow rice! I did a quick search online and found this recipe at ehow.com. <a href="http://www.ehow.com/how_4534544_rice-that-out-this-world.html"><b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Here</span></i></b></a> is the link to the exact recipe.</div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKY3XMlewX_l6d45IBhdBDeaVyMHUU1mufAbvisntOjf0mbM6AAKZr6An6MvN1EZrPm3euP_ESXOrW4Xb8dcX015KFgcsG8qJGEfYuimP31vf6ZJKAfyODKOGzjW3i-giSYlqcZcB0rzOq/s1600/mexyellowrice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKY3XMlewX_l6d45IBhdBDeaVyMHUU1mufAbvisntOjf0mbM6AAKZr6An6MvN1EZrPm3euP_ESXOrW4Xb8dcX015KFgcsG8qJGEfYuimP31vf6ZJKAfyODKOGzjW3i-giSYlqcZcB0rzOq/s320/mexyellowrice.JPG" width="320" /></a></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="color: #45818e; font-size: large;"><b><i>Mexican Yellow Rice</i></b></span><o:p></o:p></div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle"> 1 c. rice<o:p></o:p></div><div class="MsoNormalCxSpMiddle"> 2 c. water<o:p></o:p></div><div class="MsoNormalCxSpMiddle"> 1 tsp. crushed garlic<o:p></o:p></div><div class="MsoNormalCxSpMiddle"> 1 tsp. olive oil<o:p></o:p></div><div class="MsoNormalCxSpMiddle"> 1/2 tsp. Sazon seasoning by Goya<o:p></o:p></div><div class="MsoNormalCxSpMiddle"> 1/2 tsp. turmeric (I used ginger.)<o:p></o:p></div><div class="MsoNormalCxSpMiddle"> 1/2 tsp. salt<o:p></o:p></div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormal">Directions:<o:p></o:p></div><div class="MsoNormal">Add the oil to a sauce pan that is set on medium heat. Add the garlic, sazon, and tumeric (or ginger in my case) to the oil as it is heating. Brown the garlic slightly and then reduce the heat. Add the water and bring it to a boil. Once the water is at a full boil, add the rice to pot, stir, and return it to a boil. When the rice and water has returned to a boil, turn the heat down to low and allow it to finish cooking. It is important to keep an eye on the rice and stir it occasionally. If the water boils out and your rice is not completely cooked, add a little bit of water (about 1/4 cup at a time) to keep it from sticking and to give it more time to cook. The recipe says to allow it to cook for 25 minutes, but I typically only let long grain rice cook for 18-20 minutes. I just check it and see if it is cooked all the way through and soft.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">As mentioned above, I used ginger instead of turmeric. I had Savannah do a bit of research to find out exactly what turmeric was, and she found it to be an Asian plant that is in the ginger family. That was good enough for me! I replace the required turmeric with just a dash of ginger (I didn't want to over do it!). It worked. The rice was great!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">With everything done, it was time to put the plates together...chimichanga smothered with melted white cheese, refried beans with a bit of shredded cheese sprinkled on top, yellow rice, lettuce, tomato, sour cream, and guacamole. Here are a few tips:</div><div class="MsoNormal"></div><ol><li>Do not over fry the chimichanga. They will be extra crunchy if you do. (speaking from experience)</li>
<li>When you are draining the chimichanga, turn it on it's end to allow some of the extra oil that made its way inside to drain out. </li>
<li>You can also add a bit of fire to the meat stuffing by putting in some hot chilies or sprinkling it with red pepper. </li>
<li>If you do not have time to make refried beans from scratch, you can use a can of pinto beans. Heat 1 tsp. of bacon grease in an iron skillet. Pour in the whole can of pinto beans (juice and all) and use a potato masher to mash up the beans while they are "re-frying." Lightly sprinkle the beans with chili powder. Add water to the mix if they are getting too dry and sticking to the skillet. Savannah actually made the beans tonight. Using the canned pintos turned out much better than the "pre-smashed" variety of canned refried beans. </li>
</ol>Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-70251337379101992912011-09-27T21:41:00.002-05:002011-09-27T21:49:27.875-05:00Catch of the day!With the cooler weather, the whole family is spending the evenings out doors catching up for all the times we were heat bound over the last few months. This evening, the kids decided they wanted to head up to the half of the pond that is left (because of the drought) and go fishing. Of course, the prospect of digging up worms right now is about impossible so they decided that they would try fishing with hot dogs. We had a half package of cheesy hot dogs left that they decided to use (the kids did not like the cheesy dogs). They headed to the pond with the rods, hot dogs, and a bucket of water for all the fish they would catch. I have to admit...I was not expecting much!<br />
<br />
About 20-30 minutes after they left, we hear them screaming, "Come here! You have to see this." They yelled and yelled until Jason arrived at the pond (I followed a few minutes later.). Savannah was beaming with excitement because she caught a huge fish. It is by far the biggest fish we have pulled out of the pond yet. We had been told by one of the guys who lived here previously that there were some really big fish in the pond, but we were skeptical. Not any more!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hapJCrIkQtOrqE_SQCh2ZYI7biGpCn_0Mj7pynTloujSbCMmg-Fp0KTvOACRMecQyiEYCverVmlRZA1Z3EoQhHb1G5HZ2UaMyg8W2ByucUgQQKjITZiGOfuNJ1GatMPgUZA_qeL5VXsR/s1600/savannahfishblogpic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hapJCrIkQtOrqE_SQCh2ZYI7biGpCn_0Mj7pynTloujSbCMmg-Fp0KTvOACRMecQyiEYCverVmlRZA1Z3EoQhHb1G5HZ2UaMyg8W2ByucUgQQKjITZiGOfuNJ1GatMPgUZA_qeL5VXsR/s320/savannahfishblogpic.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvy32Cd2624Iw15tJZsZoe-lm874lEAJ3LPOIRu3V82IaCxhoRmC20gySSTzUP3HTpMH5AvNArZPlLo57vq6QAj7EVO4rIaIv2M-Giaby4w5dxea_Hruy3RSpUsb26iq_I0VYvXwRESWxc/s1600/savannahfishbloglength.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvy32Cd2624Iw15tJZsZoe-lm874lEAJ3LPOIRu3V82IaCxhoRmC20gySSTzUP3HTpMH5AvNArZPlLo57vq6QAj7EVO4rIaIv2M-Giaby4w5dxea_Hruy3RSpUsb26iq_I0VYvXwRESWxc/s320/savannahfishbloglength.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAyh2DxBPIAeIsBnFCGeGhGNJBqoxhEMO8moH9fl2SxqZAOCIy6s-Bz0QBUeFWfo3WmepyvciS7hrIZZ5g8a0VqBs2wmv1BxQQnuSfdCXP_ruDcifBIpc11wi2vZu6VJol_Us913tCxdh/s1600/savannahfishblogpic2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAyh2DxBPIAeIsBnFCGeGhGNJBqoxhEMO8moH9fl2SxqZAOCIy6s-Bz0QBUeFWfo3WmepyvciS7hrIZZ5g8a0VqBs2wmv1BxQQnuSfdCXP_ruDcifBIpc11wi2vZu6VJol_Us913tCxdh/s320/savannahfishblogpic2.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikR3krJmNFJoxxbUKV31pNPwJISeUc7Om9mOgwPhxuOArnswV-2eXuM7GRzMqcZ4fwFvkpJtUjQPQ1eOHK2eT5ER9URgpUvLc9a5eaMPQryTQ2iI7QlZB5Ts8XpxTA2MBAzUvlmyKurDeU/s1600/savannahfishblogweight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikR3krJmNFJoxxbUKV31pNPwJISeUc7Om9mOgwPhxuOArnswV-2eXuM7GRzMqcZ4fwFvkpJtUjQPQ1eOHK2eT5ER9URgpUvLc9a5eaMPQryTQ2iI7QlZB5Ts8XpxTA2MBAzUvlmyKurDeU/s320/savannahfishblogweight.jpg" width="320" /></a></div><br />
After the moment of fame, we did decide to allow the fish to continue to grow. We figured if he made it this far, he deserved to continue his life. Dad transported the fish back to the pond, and everyone watched him swim away. <br />
<br />
The kids fished until dark with JJ catching a fish of his own. It was too late to clean it for dinner so he decided he is getting up early to go catch some breakfast and lunch tomorrow.Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-69840504131053753872011-09-26T08:59:00.000-05:002011-09-26T08:59:57.136-05:00Homemade Butter Pecan SyrupWe recently ate at one of the local restaurants that served butter pecan syrup with our pancakes. Everyone in the family thoroughly enjoyed it so we decided to try and make some syrup of our own. I searched online for a recipe and<a href="http://www.ehow.com/how_4867697_make-pecan-pancake-syrup.html"> here</a> is the one that we tried. The only thing I changed was that I only boiled the syrup for about 4-5 minutes. We just didn't want to wait for the full 10 minutes, but it still turned out great and thick enough for out taste.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWeNAI15jVXMcHCm-igcJ-Cm_30HBfaRZArYJ2j4Jek7a5adJGD4VZyOnwiUru3FlcPJWcx6Aur9t1xJOe9m1TXCrbCps0fgRGuk8qGDsDhj9jGEtRJSJ_d23itoB9P0MHp27bbA0UtIQ/s1600/103_0804.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWeNAI15jVXMcHCm-igcJ-Cm_30HBfaRZArYJ2j4Jek7a5adJGD4VZyOnwiUru3FlcPJWcx6Aur9t1xJOe9m1TXCrbCps0fgRGuk8qGDsDhj9jGEtRJSJ_d23itoB9P0MHp27bbA0UtIQ/s320/103_0804.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">JJ stopped in the middle to let me take a quick picture!</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje10QhLI7tHUowdqh7oxv1ynmeeMNCqj1w3pu77WKMrkJrpxHCoC5_tGllBGMs7wSZmtuaznK6WiOTTUluUMWAsjGP5TuzEjiNun8UIKrYYSYeBfmDKZnAkvEfU1E22Bt_t8fKFTMOSVG2/s1600/103_0806.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje10QhLI7tHUowdqh7oxv1ynmeeMNCqj1w3pu77WKMrkJrpxHCoC5_tGllBGMs7wSZmtuaznK6WiOTTUluUMWAsjGP5TuzEjiNun8UIKrYYSYeBfmDKZnAkvEfU1E22Bt_t8fKFTMOSVG2/s320/103_0806.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is what is left!</td></tr>
</tbody></table><br />
I only made a half recipe which turned out to be just enough (with a little left over) for our family of four.Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-15095506764892502842011-09-25T17:39:00.000-05:002011-09-25T17:39:05.274-05:001st Quarter Down!...3 more to go!Yeah! Our first quarter is winding up and a good long break is here! <br />
<br />
This year we decided to change up our family home school yearly calendar and tried a new tactic. First a little background...This summer turned out to be a dreadfully hot, unbearably long summer. It was actually too hot to even go swimming. Oklahoma set a new record for days over 100 degrees...I am not sure exactly how many we ended up with because lost track after we broke the previous record of 50 days form back in 1985. It was big news on the stations around here. Every day the news anchors would come up with some way to let us know that is was really hot..."We are one more day closer to breaking that record," " Only ___ more days to go before we break that record for number of days over 100 degrees," etc. The worst part was that we had absolutely NO RAIN. <br />
<br />
I have never experienced a summer like this one. The fields around our area were bear where there were usually vast amounts of cattle grazing vegetation. Even the ponds were close to drying up or were dry. (Fortunately, the 2 ponds in our fields kept enough water to keep the fish alive.) However, as you travel around the region, you see the toll the hot, dry summer has played on the ponds that are empty and the grounds that are cracked. Our own yard is practically barren of grass and only has a few remaining weeds that are hanging on the for green look! We have sunken areas that were not there before and long breaks/cracks that run through our yard. That HOT, DRY summer is what helped us make the decision to draw up our new home school calendar. <br />
<br />
Oklahoma City public schools adopted a new school calendar this year. They decided to go to the year-long school calendar that would spread the number of school days out throughout the year. It has less focus on a long summer break and has more extended breaks during the year. <br />
<br />
Since the hot summer kept us sort of house bound this year, the kids were bored and that was when we opted to start school on July 18th and begin our quest of the year-long school calendar. Our first quarter which ends Tuesday was from July 18th to September 27th. It was a straight 9-week quarter with the exception of a Friday and Monday off for Labor Day. We will now have a little less than 3 weeks off. <br />
<br />
The rest of the school year will look like this:<br />
<br />
<b>Quarter 2:</b> October 24 to December 23 with one week off for Thanksgiving<br />
<span class="Apple-style-span" style="color: red;"><b>Winter Break:</b> December 24 to January 22 (3 week break)</span><br />
<b>Quarter 3:</b> January 16 to March 16<br />
<span class="Apple-style-span" style="color: red;"><b>Spring Break:</b> March 17 to April 15</span><br />
<b>Quarter 4: </b>April 16 to June 15<br />
<span class="Apple-style-span" style="color: red;"><b>Summer Break: </b>June 16 to July 29</span><br />
Then we will start our school year (2012-2013) after the 6-week summer break on July 30th.<br />
<br />
At first, the kids were not crazy about the idea of "losing" their summer break. We took the time to have a "family discussion" about the positive and negatives of the new calendar. Once they realized that they would have a long break after only one quarter, they decided that it was as great idea. They would be able to take their first break when the weather was nicer and camping out was more of an option,<br />
<br />
Well...the first break is here. Just a bit more odds and ends to tie up in the first session, and we are done! The weather has finally cooled, and we even had a couple of inches of rain this week. The kiddos are looking forward to setting up the tent in the yard. Of course, we are still on a "burn-ban" so there are no camp fires allowed which they are a little bummed about. I have to say that I am looking forward to the break, too. (Maybe even more than the kids!) While I love home schooling, I certainly like the relaxed days of no scheduled expectations. Just good ol' sweatshirt wearin', coffee drinkin' mornings to laze around before the day really begins. Look out break....here we come!Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-62660221768870955602011-05-13T12:10:00.001-05:002011-05-13T12:18:41.545-05:00Fun and Games WebsiteBoth of my kids enjoy working on the computer. When I find games that pique their interest and are educational all at the same time, I jump on it. Today, thanks to Dianne Flynn Keith at <a href="http://www.clickschooling.com/">www.Clickschooling.com</a>, I found this great educational games website: <a href="http://www.schooltimegames.com/">schooltimegames.com</a>. The first game that I found and tried myself was "Pharoah's Tomb." Now, I have to admit that I did not even make it through the first 3 rooms before I died (that was on the easy!). Also, I am not really sure what educational advancement this game will lead to, but it was fun and would go great with a unit on Egypt!<br />
<br />
The math section of the website has some great games, too. There are many games to choose from like logic games, multiplication, a "tetris" style game, and others. The "Incredibots" game under the science section is a great thinking game to use with alesson on machines and how/why they work! While I haven't explored the entire site yet, I have already found plenty of great games that we can use to incorporate into our curriculum. Thanks <a href="http://www.clickschooling.com/">Clickschooling</a>!Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-44854797843870873962011-04-25T19:41:00.000-05:002011-04-25T19:41:29.050-05:00What's For Dinner? - Baked Teriyaki ChickenIt has been a while since I have posted a recipe. Honestly, I have just not had time to try new things or experiment around with cooking new meals. However, tonight's meal was a keeper so I thought I would share. <br />
<br />
I am a member of the <a href="http://allrecipes.com/">Allrecipes.com</a> site. It is a sight that I have mentioned in the past as a great resource for recipe ideas. You can find a recipe for just about anything. If your looking for that wonderful recipe that your great great grandma used to make that everyone calls by a different name and you have never been able to figure out how to make, this is a great site to start your search. All you have to do is type in the recipe name in the search. For example, where I grew up we called this wonderful chocolate desert with chocolaty fudge icing by the name of <i>Mississippi Mud Cake</i>. Since I grew up along the Mississippi, this name was fitting in our area. However, many people know the same cake as <i>Texas Sheet Cake</i>. (I am sure there are probably other names for the same cake, too.) That is where the site comes in handy because you can type in a recipe by whatever ol' name you know it as, and many times find just what you are looking for. <br />
<br />
However, if that does not produce the results you need, there is a question and answer/recipe request area that you can use. Just describe the type of recipe you are looking for and within a short time (usually), someone will respond. I have never posted a question that someone has not at least attempted to answer. And...most of the time the advice is great! You can also use this area to get recipe ideas for a meal. For instance, if you have some chicken thighs and don't know what to make, just ask the group for ideas. You are notified through your email every time someone responds. <br />
<br />
That brings me to today's recipe. I am subscribed to a newsletter form Allrecipes.com, and this week one of the recipes caught my eye - <i>Baked Teriyaki Chicken</i>. You can find the direct link to the recipe <a href="http://allrecipes.com/Recipe/Baked-Teriyaki-Chicken/Detail.aspx?ms=1&prop25=57522671&prop26=DailyDish&prop27=2011-04-23&prop28=DailyRecipe&prop29=FullRecipe&me=1">here</a>. We made it tonight, and after taking a vote, the entire family agreed that this recipe was a keeper. The only thing I would change next time would be to make about half again the amount of sauce. My family really liked the sauce, and I made the meal with rice so a little extra sauce would have been a great addition for spreading on top of the rice. In addition to the chicken and rice, we had broccoli, raw carrots and celery, and ice tea. Unfortunately, I really did not know what to expect from the meal so I did not get any pictures, but the picture on the recipe site is actually pretty close to what it looks like except we did not have that much sauce. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a class="modal-link unsavedExempt open_modal-recipe-photos" href="http://allrecipes.com/Recipe/Baked-Teriyaki-Chicken/Photo-Gallery.aspx" id="ctl00_CenterColumnPlaceHolder_recipe_photoStuff_lnkOpenCarousel" rel="modal-recipe-photos" style="margin-left: auto; margin-right: auto;"><img alt="Baked Teriyaki Chicken Recipe" class="rec-image photo" id="ctl00_CenterColumnPlaceHolder_recipe_photoStuff_imgPhoto" src="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/435779.jpg" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; height: 140px; width: 140px;" title="Baked Teriyaki Chicken Recipe" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture from Allrecipes.com website</td></tr>
</tbody></table><span class="Apple-style-span" style="color: #0b5394; font-size: large;"><b><i>Baked Teriyaki Chicken</i></b></span><br />
<div>1 Tbsp. Cornstarch</div><div>1 Tbsp. Cold Water</div><div>1/2 c. Sugar</div><div>1/2 c. Soy Sauce</div><div>1/4 c. Apple Cider Vinegar</div><div>1 Minced Garlic Clove</div><div>1/2 tsp. Ground Ginger</div><div>1/4 tsp. Black Pepper</div><div>12 Skinless Chicken Thighs</div><div><br />
</div><div><i>Directions:</i></div><div>Preheat oven to 425 degrees. Combine all the above ingredients (except chicken) in a saucepan. Let simmer, stirring frequently until the mixture boils and thickens. Remove from the heat. Place the chicken thighs in a 9X13 pan and pour the sauce over the top of the chicken. Turn the chicken to make sure all sides are coated. Bake 30 minutes. Then turn the chicken and bake for an additional 30 minutes. The recipe suggests to brush with sauce every 10 minutes. However, I just returned the chicken about halfway through the last 30 minute baking segment to help re-coat it and keep it from drying out, and it was fine. </div><div><br />
</div><div>When we made our chicken, I accidentally got a bag of chicken legs out of the freezer instead of thighs. So we had about 6 chicken legs as well as 3 chicken thighs (not overly huge chicken thighs) in our 9X13 pan. This worked out fine, and they cooked evenly. As a matter of fact, I cut off about 5 minutes of cooking time, and the chicken was cooked to the perfect "done-ness" and was very moist. So the cooking times will definitely vary according to your specific oven as well as the size of the chicken thighs that you have. </div>Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com2tag:blogger.com,1999:blog-557030612928107292.post-15344780067214553052011-04-24T13:41:00.001-05:002011-04-24T13:43:55.092-05:00Meet Jason!The other day I realized that I had yet to introduce a very important person in my life. For some reason, in the beginning of my blogging, I introduced my kids and the animals but never took the time to introduce my husband. So here he is:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09h8ca3A8rTrqlsukf1NYZd4d2AZQWvVun2Hiy7HfRLFlr2gq091E0yGqPidgIx_uyfHlbtQt1p5lEwJbpSQcgEEhHvPL6GZf48W46EWpkWenVBz_QQBJ8AlAsoPMP-gq-1KMKqnyGaRf/s1600/2010octfallfunday39.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09h8ca3A8rTrqlsukf1NYZd4d2AZQWvVun2Hiy7HfRLFlr2gq091E0yGqPidgIx_uyfHlbtQt1p5lEwJbpSQcgEEhHvPL6GZf48W46EWpkWenVBz_QQBJ8AlAsoPMP-gq-1KMKqnyGaRf/s200/2010octfallfunday39.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is Jason!</td></tr>
</tbody></table>Jason and I have been married for almost 15 years. He is currently working as a full-time self-employed handyman here in Stillwater, Oklahoma. You can read more about his work at his blog - <a href="http://lifeasahandyman.blogspot.com/">Life As A Handyman</a>. <br />
<br />
Here is some loving family time with the kids:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORNA2I4bNA4UIRSTR50yen-KTQcBWPkshSgOARjG0nDVdtzRp4Enlh1M2lwh6Lm8MVIxCpJx5Aky0aubmHzlbohzkX2XHpM23cwrC9-9OFCInvI89vrvOtXVwKzMYOGmcrYzrJdrNM8JI/s1600/2010aprdadandkidswrestle1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORNA2I4bNA4UIRSTR50yen-KTQcBWPkshSgOARjG0nDVdtzRp4Enlh1M2lwh6Lm8MVIxCpJx5Aky0aubmHzlbohzkX2XHpM23cwrC9-9OFCInvI89vrvOtXVwKzMYOGmcrYzrJdrNM8JI/s320/2010aprdadandkidswrestle1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3CWFRJhYFYWJ86nB8we_7Wvvk5ILuJZOWZPY2fM7hcTAMwMAZJwRIWZSsxz6mq_RmJZn8FDVGXPiSkDrocoOUQwuoJ1yr5nluP3wTamycrTQof5FAWbVC-hNcW9ByZ-X6mQ5yoa7EHtA/s1600/2010aprjjanddad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3CWFRJhYFYWJ86nB8we_7Wvvk5ILuJZOWZPY2fM7hcTAMwMAZJwRIWZSsxz6mq_RmJZn8FDVGXPiSkDrocoOUQwuoJ1yr5nluP3wTamycrTQof5FAWbVC-hNcW9ByZ-X6mQ5yoa7EHtA/s320/2010aprjjanddad.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Wrestling is one of those fun family bonding times that we all enjoy! </div><div class="separator" style="clear: both; text-align: left;">I am very thankful that I have a great husband that is actively involved in the home. He makes a point to try to spend quality time with his children whether it be wrestling, playing a game, or just going up in the field for a walk. He is thankful and appreciates when I cook a good meal for him. He even helps out in the kitchen once in a while. I think I will keep him!</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkzV-on-v4oVkwTl5UWeUQkhRW73zV6Tqzmz3w8nzU5_wkrrwAwOvvmYC0naGkbYYmumowlLxwdZc8S7qnvhDe_JcGvprxyHIZ_gF77Qsv2_PRm1vtOKmWs9OR8Mh8rTh2bqc66u7dT5O/s1600/2009novdadrelax.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkzV-on-v4oVkwTl5UWeUQkhRW73zV6Tqzmz3w8nzU5_wkrrwAwOvvmYC0naGkbYYmumowlLxwdZc8S7qnvhDe_JcGvprxyHIZ_gF77Qsv2_PRm1vtOKmWs9OR8Mh8rTh2bqc66u7dT5O/s320/2009novdadrelax.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com1tag:blogger.com,1999:blog-557030612928107292.post-15099019406359198422011-04-24T12:56:00.000-05:002011-04-24T12:56:48.321-05:00Math, Science, Vocabulary, and Geography SiteIn our History and Geography, we have been studying the individual countries of the Asian continent. I want my children to both have a good geography background so that when they hear of countries, cities, etc. on the news and in everyday life they have a idea of what area of our world is being discussed. Throughout our study, they have located city/country names like Iraq, Kabul, Iran, Israel, Japan, etc that they can recall hearing about in the recent news stories. This gives them a visual picture of how far away various conflicts or disasters are that are being reported on.<br />
<br />
When we began this in depth continent study, I realized how lacking my own geographical knowledge was. I really do not recall a specific "geography" course that I took either in high school or in college. (I am not quite sure how I missed that!) I do, however, remember many of the history courses that I took and remember talking about various countries, but I never really "learned" the countries and their locations. For one thing, I think when I was in school my primary goal was to memorize the facts for the test enough to get a good grade and move on. As an adult, learning has taken on a whole new meaning and interest to me. I actually enjoy taking the time to learn rather than memorize. I find more pleasure in discovering how things work, move, and interrelate. <br />
<br />
Because of my lack of geography knowledge, I decided that I would learn as many of the countries and their locations that I could right along with the the kiddos! Right now we are slowly making our way through the largest continent Asia. (There are sure a lot of little countries shoved in that continent!) We have learned many of the larger more common countries and their capitals and are adding more as we go along. We are also studying various mountain ranges, major rivers, and deserts located on the continent. <br />
<br />
That brings me to the site that I found. There is a great site that has various quizzes in math, science, vocabulary, and geography. It is called That Quiz. (Here is the <a href="http://www.thatquiz.org/">link</a>.) We have been using this site to occasionally check our knowledge of the locations of various Asian countries, capitals, and rivers. It gives me a good idea of what exactly the children have really learned and gives them a chance to see their progress as well. There are level adjustments that you can make on each of the quizzes to be able to set it to the age appropriate level for your student. At the end of each completed page you are shown a running total of how many you have answered correctly/incorrectly. When the quiz is finished it gives you a percentage along with the answers that you answered incorrectly. You can then go back through the quiz and have them show the correct answer to see what you missed.<br />
<br />
Over the last couple of weeks, I have also used a couple of the other subjects just to check up on some basic knowledge in other areas. I remember now exactly what I missed learning in trigonometry! There is such a wide variety of topics covered in this site that it is a good resource for all ages.Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com0tag:blogger.com,1999:blog-557030612928107292.post-42980085677952556662011-04-13T19:34:00.003-05:002011-04-13T20:05:33.225-05:00New Chickens,Better Eggs by Savannah Holman<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrhGCWAUrw6cQ1S8dgXFpOF6NMsIeM-ggxtABFF6jlAnSQAlXR5rO6BeBOFcFi1wPOuh_xeEkkUfoFhF0JDQhWGJibCfULTdG9_STwzkEMitjRbZCA1-DKEbhUcuBC3irkHu5gX2JVShq/s1600/apr2011saveggpics11.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrhGCWAUrw6cQ1S8dgXFpOF6NMsIeM-ggxtABFF6jlAnSQAlXR5rO6BeBOFcFi1wPOuh_xeEkkUfoFhF0JDQhWGJibCfULTdG9_STwzkEMitjRbZCA1-DKEbhUcuBC3irkHu5gX2JVShq/s200/apr2011saveggpics11.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The only chicken left from <br />
the 1st batch, a Rhode Island Red.</td></tr>
</tbody></table>I recently purchased some chickens from Atwoods. I was wanting to start a farm of my own. I started off with five baby chicks. They were alot of work but it was alot of fun to watch them grow. I had one dark and light brown Araucana chick, two Rode Island Red chicks, and two Barred Rock chicks.<br />
The Araucana was my favorite one of them all. (You can watch a video of the type of chicken she was at <a href="http://www.mcmurrayhatchery.com/araucanas_americanas.html">http://www.mcmurrayhatchery.com/araucana_americanas.html</a>. It has a breed guide up at the corner )<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBJTrrdIRm-kTJB395j7zelViB2ckfYPYsJCjHY9EGk05N_4U3wUYHF9bHicR2ZnA6Zfj7CmCyMlwMmVYG3VeSl2GEcM6UvgvNYsmQa5MSvenYsyxvVvi9BbT1-rZRhT6TG49vxkujs-q/s1600/apr2011saveggpics10.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBJTrrdIRm-kTJB395j7zelViB2ckfYPYsJCjHY9EGk05N_4U3wUYHF9bHicR2ZnA6Zfj7CmCyMlwMmVYG3VeSl2GEcM6UvgvNYsmQa5MSvenYsyxvVvi9BbT1-rZRhT6TG49vxkujs-q/s200/apr2011saveggpics10.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The only Red Production <br />
left from batch #2.</td></tr>
</tbody></table>Later, I also bought two more younger chicks. Our new Chocolate Lab puppy Rocky (or Rocko) killed one of my chicks. Dad punished him. When we had chickens before, Lucy did not seem to bother them. She almost killed one of them though.<br />
<br />
One day I was checking on my chickens and I discovered something was trying to get to my chickens by digging a hole under the door. Lucky for my chickens (and me), it was not able to get in. I saw a track just the moment before I stepped on it. I thought it was a fox but Mom and Dad said it was probably a raccoon or coyote.<br />
<br />
One night, we ordered pizza and rented <i>Despicable</i> <i>Me</i>. Earlier in the day my dad let my chickens out to roam around. Before we went to pick up the pizza, we did not even think about putting them up. I now regret that because after we finished the movie, I went to go put my chickens up. I was calling for my chickens, but they did not come. I ran back up to the house and told my dad to come help me find them. He brought out the spotlight, and we looked all over, but we only found two of them . My Araucana was gone. I ran back up to the house to tell my mom. At this point, I was crying. We did not find them, but I still had two chicks left.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgMkVxgihwllxP3nPy-VbELPFJPg5wG2Wimw7OWQJZ0IX1yQ26bvqo8ZkRd87DPY7IqgN7EoX3kuH6V5mQFpAMv5sEGZ2chghzgmTCmUECBgVrRgTWp9c94AWV55K8TAl9XZq63pFDZr0/s1600/apr2011saveggpics15.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="121" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgMkVxgihwllxP3nPy-VbELPFJPg5wG2Wimw7OWQJZ0IX1yQ26bvqo8ZkRd87DPY7IqgN7EoX3kuH6V5mQFpAMv5sEGZ2chghzgmTCmUECBgVrRgTWp9c94AWV55K8TAl9XZq63pFDZr0/s200/apr2011saveggpics15.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rocko - the chicken lover!</td></tr>
</tbody></table>We went back to Atwoods and got four more chicks. Two of them were Australorps. The other two were a mixed breed. Rocko again killed two more. At least I do not have to worry about my little chicks getting cold with my original 2 chicks (that are bigger now) around. They keep them warm.<br />
<div><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKb_I1TSUYWeiaatHtgYQkZ3BAzjDq5Mjdu3pIl4kZPZyscDzimRZKt2fAEgPvoivSP4Pd76UmUag-CkuXNilmIB6dRhVBDSz3Rzq6F94HvxtLf47gyDgnMNtaDVV8b38kyGqD3LXrauiV/s1600/apr2011saveggpics14.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKb_I1TSUYWeiaatHtgYQkZ3BAzjDq5Mjdu3pIl4kZPZyscDzimRZKt2fAEgPvoivSP4Pd76UmUag-CkuXNilmIB6dRhVBDSz3Rzq6F94HvxtLf47gyDgnMNtaDVV8b38kyGqD3LXrauiV/s200/apr2011saveggpics14.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Araucana</td></tr>
</tbody></table>Our neighbor ordered some Australorps from Atwoods, but she accidentallly got Barred Rocks instead. Yesterday, she let me buy some chickens from her, and I went over and bought six. She also had a full grown Araucana chicken that she said I could have. The Araucana is already laying eggs.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0akoAG6RCu2HRYE4G7gTH0dlDYtsBbqSg74QqVVLsQ8gCKzGfyVzRMo5eSmRf5xFzhQG8P8fdsOCDsEmE6Kl01RhTYg2g9VNiI34hwww2fUvJ0otwJDDBQPUw9PxNwNB-D-AJp89TXWA/s1600/apr2011saveggpics05.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0akoAG6RCu2HRYE4G7gTH0dlDYtsBbqSg74QqVVLsQ8gCKzGfyVzRMo5eSmRf5xFzhQG8P8fdsOCDsEmE6Kl01RhTYg2g9VNiI34hwww2fUvJ0otwJDDBQPUw9PxNwNB-D-AJp89TXWA/s320/apr2011saveggpics05.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right: Store egg<br />
Left: Fresh Araucana blue egg</td></tr>
</tbody></table>Araucana eggs have a blue coloring to them.<br />
<br />
Today my dad went out and checked on my chickens while I was doing school . He said my Araucana was acting weird, and I should go check on it. So I went out to her coop and there was an egg in her nesting box I was so exited.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqcvq0QgrOZA5sQYFvDpyx9IgozwW2qwMmLevZiRvFiJcAoep4OFbUg9OfAsvO4Urb3VCZfiY0pPXaZuC6c-EsvdSJ2BRBIOL0Np3XyD4rNqEvp2VskkaZv-3MBNBQX3hO40YLhMiKHqb/s1600/apr2011saveggpics06.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqcvq0QgrOZA5sQYFvDpyx9IgozwW2qwMmLevZiRvFiJcAoep4OFbUg9OfAsvO4Urb3VCZfiY0pPXaZuC6c-EsvdSJ2BRBIOL0Np3XyD4rNqEvp2VskkaZv-3MBNBQX3hO40YLhMiKHqb/s200/apr2011saveggpics06.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The farm egg has a darker color to its yolk<br />
than the store egg.</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkNPGIFcBO9r8g-tiTezDUAlPIRAtryR74V0TN1Ty1Rizfm-Iw4oSld5Q_Y81OqyhIbfJg20qJRTGfVDPzrP0il1btZS8vwaCQyQ6YXOyofbq4AsMxV0cq7AfA9aVcs8z2snb5tS4squu/s1600/apr2011saveggpics07.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkNPGIFcBO9r8g-tiTezDUAlPIRAtryR74V0TN1Ty1Rizfm-Iw4oSld5Q_Y81OqyhIbfJg20qJRTGfVDPzrP0il1btZS8vwaCQyQ6YXOyofbq4AsMxV0cq7AfA9aVcs8z2snb5tS4squu/s200/apr2011saveggpics07.JPG" width="200" /></a></div>I decided to do a taste test with store bought eggs versus farm fresh eggs. Since I do not like eggs, I let Mom and J.J. do a taste test. Mom and J.J. both agreed that fresh eggs are better than store eggs.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU8V4j5arQ4Dm1sA8Yo_L2HGXqO185zGfH9-lMjODA1TWx6seSmoipH9veAp58-dyc_W1rd1MSLKot1rQDXQr2YTmBF4CIJwERT4vH8wnLgPuG8b6Hm7MlJi5RBJll3QrWr9-lFzT-DEf/s1600/apr2011saveggpics08.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU8V4j5arQ4Dm1sA8Yo_L2HGXqO185zGfH9-lMjODA1TWx6seSmoipH9veAp58-dyc_W1rd1MSLKot1rQDXQr2YTmBF4CIJwERT4vH8wnLgPuG8b6Hm7MlJi5RBJll3QrWr9-lFzT-DEf/s200/apr2011saveggpics08.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">JJ enjoying his Breakfast Egg<br />
Burritos!</td></tr>
</tbody></table>I love my chickens and am very glad to have them.<br />
<div class="separator" style="clear: both; text-align: center;"></div>Karen Holmanhttp://www.blogger.com/profile/03272444194225599380noreply@blogger.com1