Friday, October 31, 2008

Saturday Plan

Stuffed Cabbage
This is a long day for me. I do these about once a year and make tons of them to freeze for the whole winter. I do so love them. The boys even eat the whole thing now too. After working on them all day it is such a comforting dinner to have. My stomach is already growling just anticipating tomorrow.

You will need to start a big pot of water to boil. Also go ahead and make rice. However you make it. I am sorry for not giving amounts, I just make a lot and if there are any leftovers I just save it for later. This needs to cool so you can mix everything together with your hands later. Once the water boils you will add a head of cabbage to it. As you are standing over the cabbage you will watch it for a few minutes and cut near the stump a layer at a time as it softens. You want it soft so you can roll it but not cooked. Lay them off to the side, they can cool too. If there is a piece here and there with a lot of hard gristle stuff at the end I kind of shave it. Okay so this is all a little hard to explain. It is so much easier to show you. I can't believe no one took me up on my offer to cook together tomorrow??? As the rice gets done and cools and the cabbage gets done (I do about 3 or 4 cabbages depending on how big or little they are) put into a big bowl or a big pot the rice. I start out with a few pounds of hamburger meat and a few pounds of mild sausage adding it to the rice. Add salt and pepper and that's it! I put garlic in it one time because I love garlic and my Polish mother-in-law said that was a no no. So...I will leave that up to you. Now roll the cabbage rolls, add a tooth pick, wrap in freezer paper, and freezer bag them. I bag enough for a whole meal in each bag.

When you are ready to cook them I buy a big can of tomato soup add a little water not all of it. Because I use the soup as a gravy for the smashed potatoes. Add a sliced onion and pepper on top. Put a lid on it, bake around 300 for about 4-5 hours. Stir occasionally. So good and simple. Even though it is time consuming you now have dinner in the freezer for those cold wintry nights ahead when you don't feel like doing anything but drinking hot chocolate and reading.

Wednesday, October 29, 2008

Friday Plan

Spinach Pie. I LOVE it! LOVE it!

1 stick (4 ounces) plus 1 tablespoon butter
1 small onion, finely chopped
Three 10-ounce boxes frozen chopped spinach, thawed
1 pound cottage cheese
12 ounces feta cheese, crumbled
5 large eggs, lightly beaten
Salt and pepper
One 1-pound box phyllo dough

1. Preheat the oven to 350°. In a small skillet, melt 1 tablespoon butter over medium heat. Add the onion and cook until softened, about 5 minutes; transfer to a large bowl. Wipe out the skillet.
2. Place the spinach in a clean kitchen towel and squeeze out any excess water. Add the spinach, cottage cheese, feta, eggs and 1/2 teaspoon each salt and pepper to the onion and stir to combine. Set aside.
3. In the reserved skillet, melt the remaining 1 stick butter. Using a pastry brush, coat a 9-by-12-inch baking dish with melted butter.
4. Unfold the phyllo dough and line the baking dish with 1 phyllo sheet, gently pressing into place and letting any excess hang over the sides. Brush the sheet with more melted butter. Repeat until there are 8 layers of buttered phyllo in the dish. Cover the remaining phyllo sheets with a damp cloth to keep them from drying out.
5. Fill the phyllo-lined baking dish with the reserved spinach mixture. Fold in the overhanging phyllo, sheet by sheet, brushing butter on each sheet. Place another phyllo sheet over the filling and brush with butter. Repeat with the remaining phyllo sheets and butter, brushing the top layer generously with butter. Using a sharp knife, trim the overhanging phyllo sheets to fit the baking dish. Score the top to mark eight servings.
6. Bake the spanakopita until golden-brown, about 45 minutes. Let cool for 30 minutes before slicing.

Tuesday, October 28, 2008

Thursday Plan

I know what you are thinking, fried potatoes? How healthy can that be? Well, if you don't do many fried things and you use the right kind of oil, then it can be healthier. So to fry with you can use:
canola oil
olive oil, not virgin with some butter to make smoking point higher
canola/olive oil blend
coconut oil
I will leave the choice up to you.

Fried Potatoes & Eggs
Wash and cut potatoes into small cubes. Fry in oil until brown and crispy. Drain on paper towels. In a little left over oil fry each egg individually. Lightly fried eggs with the white cooked, the yolk runny, is the healthiest way to eat eggs. Besides raw. (disclaimer: If you choose to do the raw egg thing they should be organic free range)

Now if you feel you need some more protein add some cooked sausage or bacon.

Now to serve this all you have to do it put down some potatoes, add the meat if you so choose on top of the potatoes. Add the fried eggs on top of that and sprinkle with some nice raw milk cheese. Salt and pepper it all. When you cut into those eggs the warm yellow yolk will run all over everything. This is another Czepinski favorite!


Wednesday Plan

Polish Kraut & Apples
1 lb sauerkraut
1 lb polish sausage
3 tart cooking apples, sliced thick
1/2 c packed brown sugar
3/4 tsp salt
1/2 tsp caraway seeds-optional
3/4 c apple cider or juice
Squeeze dry sauerkraut. Place 1/2 of it in a crockpot.
Cut sausage into 2 in sliced. Place in crockpot.
Layer in order:
Top with remaining sauerkraut. Add apple cider or juice. DO NOT STIR.
Cover and cook on high 3 to 3 1/2 hours or on low for 6 to 7 hours.
Stir before serving. Serve with butter and rye bread or small boiled potatoes.

Stuffed Cabbage day is getting close. Do I have any takers for a class on stuffed cabbage for Saturday?

Sunday, October 26, 2008


Your chili recipes.
Starting the week of 11/9 I will post a week's full of chili recipes. I am looking for tried and true recipes. All are welcome. Anything goes, Texas, Bison, Chicken...even those weird ingredient ones. Leave in the comment section or email me at
Now it will be up to you if you are as brave as we are and try the chili recipes every night for a week ;o)

Saturday, October 25, 2008

Tuesday Plan

Crockpot Beef with Black-Eyed Peas
NOTICE: Soak these beans overnight, so start them on Monday night.
Soak 2 c peas drain and add:
1 can diced chilies
1-2 qt broth
3 garlic cloves, minced
1 tsp paprika
2 carrots sliced
1 1/2 lb beef roast
2 tbsp sea salt
Cook on high until beef can be shredded with a fork. Make a pan of cornbread and enjoy.

With the cold weather setting in and the less sunshine we have I want to give you a link to why we should all take a big heaping dose of Cod Liver oil. I will also include a link to the kind we use that is lemon flavored and the boys don't mind it at all.
This is half the price you can get it at any store!

Monday Plan

Meatloaf can be good. Forget the frozen pressed meat, or should I say pressed ??? log. We are using real food here.

for 1 loaf
1 1/2 lb ground beef
1 egg
1/2 tsp Dijon mustard
1/2 c ketchup
onion, finely chopped
green pepper, finely chopped
1/4 - 1/2 c milk
1 1/2 tsp salt
1/2 c oats
1 c bread, torn up
1 1/2 tbsp sweetener of your choice I like agave or honey
Add all this to a bowl and well, mix it up but a rough mix. We don't want it all mixed up good or mush. Bake at 350 for 1 - 1 1/2 hours. Top with this the last 10 minutes:
1/2 c ketchup
3 tbsp sweetener of choice
2 tsp mustard
1/2 tsp chili powder

High Fructose Corn Syrup. Know what it is? Well look it up and all the bad things it does to your body. Now look at your ketchup bottle. See it? Why oh why do they have to put it in ketchup? I make my own now. Here is the recipe. You are very welcome.

12 0z can tomato paste
1/2 c apple cider vinegar
1/2 c water
1/2 tsp salt
1 tsp oregano
1/8 tsp cumin
1/8 tsp nutmeg
1/8 tsp pepper
1 tsp mustard
1 clove garlic, minced
Whisk all together. If your family is hooked on the sweetness of bottled ketchup you can use some maple syrup or some other sweetener. Each time you make it use less sweetener and they will eventually be use to it with out any at all.

Sunday Plan

Well here we are at the beginning of a new week. Can you see the theme for the week? Polish comfort food. My oldest son said the "w" word this morning. Winter. We have had to turn on the heat, which I hated. But we are keeping it at 63 at night so in the mornings it is a little chilly. We normally are out and about by this time on a Saturday morning but we slept in and are cuddled up on the couch with blanket in hand watching I Love Lucy. He then says it, "Mom It feels like winter is here." I do look forward to the many sledding days we will have and of course the big pots of chicken noodle soup, chili, tomato bisque... With the change of seasons there is a change in food as well. It becomes heartier, more filling. It makes you rest even. Know what I mean, it warms you and relaxes. Time for a good book and a cup of coffee and, "Hey kid get off my end of the couch!"

I am cheating with Pierogies. I do get them frozen. They are good though, I promise. Now the rest of the Polish recipes are homemade. Wanna have a good old fashioned Stuffed Cabbage assembly line going on Saturday morning? You are officially invited, for real! Let me know and we can really plan it.

Fill a big pot with water and bring to a boil. When it does drop about 5 in at a time and boil for about 4 minutes. Remove with a slotted spoon onto a plate to drain. Get a skillet going with butter and oil, either a canola or an olive oil, not virgin though. It should be about an inch deep. Brown the pierogies. Keep them in a warm oven and cut up a few onions, add them to the skillet and brown up the onions for about 10 minutes on med. low heat. Add these on top of the pierogies and don't forget the sour cream!

Green Beans
I add some olive oil, Bragg's and sesame seeds to a pot with green beans and simmer away(with a lid). We like our beans soft with no crunch left but cook them until how you like them.

Menu Plan - Fall 10/26

Pierogies & green beans

Meatloaf & corn

Crockpot Beef with Black-eyed Peas

Polish Kraut & Apples

Fried Potatoes & Eggs

Spanakopita & carrots

Stuffed Cabbage & Smashed Potatoes

Tuesday, October 21, 2008

Saturday Plan

Well here it is, the last day to complete a full week of dinners at our house, plus some sweets! I do have one request. If you like my blog please consider following it. There is a link on the left side of the page that allows you to follow me. There, now I know you really want to see what we are eating and how I am cooking it. Leave a comment too. If you try a recipe please let me know how you liked it or how you would change it. I also like to learn. Have a family favorite email it to me and I will try it and post it when I do. Today's stew is hearty. I do serve it with some french bread and butter. The bulgar actually resembles ground beef and is very filling.

Lentil Stew
3 c dried green or brown lentils
14 c vegetable or chicken stock
2 tbsp salt
1/3 c olive oil
3 onions, chopped
2 c bulgar
I do have chicken stock in the freezer so I will us that and maybe this weekend I will post on how to make your own stocks.

Cook the lentils, stock, and salt on high for 30 minutes. While that is cooking saute the onions in oil until tender. Add the bulgar to onions and cook another 2 minutes, stirring. Add onion mixture to lentils and continue to simmer for another 15 minutes or until lentils are soft. If you have left overs it will thicken up so just add some water or more stock.
Possible toppings~
sour cream

How simple was that? Try it and rate it for me under the comment section with 1-5 stars, 5 stars being the best score.

Have a grand weekend!

Friday Plan

Okay we have several things going on today. I can not stress enough to relax and enjoy what you are doing in the kitchen making meals from scratch. I must confess though that one major reason I can relax more in the kitchen is I have a wonderful husband that does the dishes. I was talking with a friend one day when it dawned on me that many times when I think I look like I am doing good or have it all together it is because of him. My husband, he makes me look good. So there, I confessed it and I agree with it. On to the food ~

So today we are:
roasting fresh garlic
making hummus
making pita bread
making spaghetti
making garlic bread

Now that we know what we are doing we can prioritize. First things first, I already have a bag in the freezer of stewed tomatoes from the garden so I need to pull that out to defrost.

Now we need to drain the beans add them to the crock pot and fill with water. Turn on high add 2 tbsp sea salt and turn on high.

You can go ahead and roast the garlic in the morning too. That way maybe the heat from the oven will get the chill out of the air, because I refuse to turn the heat on just yet. Turn the oven on 400 and cut the top off of a whole head of garlic. Yes the whole thing and if they are small do two of them. Just leave the cloves attached and take a little off the top with a sharp knife to expose the garlic. Pour a little olive oil on top and wrap in foil. Set on rack in oven and roast for about 30 minutes. Pull them out and leave them on the counter to cool until later. Simple eh? Wait until you taste it though...

Now if you are able just to take advantage of the heat factor you can do the pita bread. Here is the recipe~

Pita Bread
2 1/2 cups warm water (110 degrees)
1 1/2 teaspoon active dry yeast
1 tablespoon honey
2 cups wheat flour
3 cups all purpose flour
1 teaspoon salt
1 teaspoon vegetable oil
Preparation:Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.Combine white flour, wheat flour, and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression.Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours, or until it has doubled in size. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat non stick skillet to almost smoking. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. Place each circle in skillet one at a time turning once until the bread puffs up.

31 oz. chick peas, drained but keep the juice to use some
1/4 cup Tahini
2 teaspoons salt and a little
3 garlic cloves, minced (I actually like roasted garlic here instead and use a whole head of it)
1/2 cup lemon juice
1/4 cup olive oil
Add all but a few chickpeas (save a dozen for presentation) and all ingredients into food processor to create a smooth dip. Use some of the water the beans were cooked in if it is to thick. Just add a little at a time. Hummus is thick.
Place mix in serving bowl. Hummus can be served in a deep dish, or more commonly on a shallow dish, spreading the hummus around to cover the plate.
Pour extra olive oil on hummus dip to create pockets (do not cover completely).
Add several of the saved fresh garbanzo beans to the the center.

Garlic Bread
Cut in half lenghtwise a good loaf French Bread. Turn broiler on. Butter lavishly both sides of bread. Take roasted garlic head and squish out the cloves into a bowl. Smash all together and spread on top of butter on bread. Broil for about 3-5 minutes keeping a close eye out not to burn it.

Spaghetti Sauce
Last month when I had some fresh tomatoes I just washed them, took the top off and stuck them in my crock pot. I cooked them for about 8 hours on low skins, seeds and all. I then salted it, added fresh basil and oregano and whizzed it with my handy hand held blender stick until smooth and stuck it in the freezer. For spaghetti sauce I will simmer it with a can of tomato paste more herbs like basil, marjoram, oregano, garlic, thyme. Then I will add to it 1 pound cooked ground beef cooked with an onion and a few carrots sliced thin (cook until soft). Serve it over noodles and grate fresh REAL Parmesan cheese.

Thursday Plan

Shepherd's Pie
This is a favorite in my house we make it every few weeks.

Set a big pot with water to boiling for making mashed potatoes on high when it comes to a boil add diced potatoes to soften.

Brown 2 lbs ground beef with 1 onion diced and sea salt in a skillet. When done pour into a casserole dish. In the same skillet add about
1/2 c bragg's or soy sauce
a spoonful of bacon grease or other grease
1/4 c water
3 carrots sliced
pkg of mushrooms chopped

Simmer for about 10 minutes with a lid on to keep water from evaporating.

Add about 2 tbsp flour and let this cook stirring it for 1 minute

Add about 1/2 c milk mixed with 1/4 c water to skillet and make a gravy. If you need more liquid add water a little at a time. We don't want this to soupy though. Now pour this over the meat in the casserole dish. After the potatoes cook, drain and put back in the pot. Add 1/4 c butter some milk, salt and pepper. Beat until semi smooth top your casserole now with the potatoes. Add some paprika and 1/4 c pats of butter to the top and bake at 350 for about 20 minutes.

Friday night two of the boys have a piano recital and we are taking snacks so I am taking hummus and pita bread so this recipe is a bonus. But first you have to soak the garbanzo beans overnight. So add about 3 c dry beans to a pot in lots of water put on a lid and let sit overnight.

Sunday, October 19, 2008

Wednesday Plan

Wednesday's are our busiest day of the week. We pick up milk every other Wednesday in the mornings. We have music and then the boys have Alive and Awana at church. Wednesday's are our for sure crock pot days but I try to use the crock pot twice a week especially during the winter. I will later teach you how to make homemade stocks in the crock pot. Soon...for now just trust me and start a freezer bag and every time you cut off ends to the celery, onions, carrots what ever vegetable put them into it and place it all together into the freezer. You can even put the garlic skins. Oh, and while you are at it just throw any chicken skins and bones in there raw or cooked. Trust me that is what is in the chicken broth that you buy plus a whole bunch of MSG and artificial flavorings??? Okay back to beans. Now we don't eat a lot of pork simply because it is not all that good for you. But for pinto beans it is a must. Your beans and your taste buds will thank you.

Pinto Beans & Pork
Drain the beans you soaked last night~
You did right? I reminded you!
Add them to the crock pot and place about 2 ham hocks in the middle of them. Now add 2 tbsp sea salt and fill with water. You can also add some thyme, rosemary, basil, 2 carrots sliced, and onion diced before filling with water. Turn this all on low if you are an early riser and get it going about 9 if not and it is around noon no problem turn it on high. Around dinner it will all be ready all you really have to do is take out the ham hocks and take off any meat that may still be on them and put the meat back in the beans. Top with sour cream or cheese and enjoy. You can also make a pan of corn bread that is a nice accompaniment to beans.

My dad would have to have a pan of cornbread made in a cast iron skillet, that is how he taught me. But then he would fill his glass with piece of cornbread and pour buttermilk over it and have it with his beans that way. Sometimes it was just the cornbread and buttermilk for dinner for him. So what things did your mom or dad teach you to cook? What do you remember them eating that is weird now adays? Leave a comment and let me know.

Tuesday Plan

What a wonderful fall day. We went on a good old fashioned hay ride. I have hay on my bathroom floor from changing into my pj's tonight. It is falling out everywhere! Tuesday's dinner is a favorite of ours. It is from a cookbook titled, From the Kitchen of Two Sisters. They eat meat but the whole cookbook is only using vegetables and fruit because we just simply don't get enough of them. They feel we all know how to cook a piece of meat but need more recipes for vegetables as sides and main dishes. I also have a reminder for Wednesday that will have to be done before going to bed on Tuesday night.

Oriental Lemon-Honey Pasta
Cook 1 lb whole wheat spaghetti noodles according to pkg and drain
In a jar combine:
1 c olive oil
1/2 c lemon juice
3 garlic cloves, minced
1/2 c braggs or soy sauce
2 tbsp grated fresh ginger
1/4 c warm honey
Add 1 cup of this to a skillet and saute 3 carrots julienne or sliced very thin for 5 minutes
Add 1 c mushrooms, sliced and 3-4 c broccoli florets and cook 5 minutes more
Toss now the remaining sauce, the vegetables in the skillet and the noodles, serve.

This recipe is so filling and makes enough for us 5 that we eat nothing else with it but maybe a slice of buttered bread.

IMPORTANT NOTICE: Tomorrow's dinner is Pork & Beans so tonight you must soak your dry beans. Add 2-3 c dry pinto beans in a big pot. Add water, lots. They will soak it up and to much is okay they don't over soak (for lack of a better way to say it). In the morning you will drain them. See you in the morning! Good night!

Saturday, October 18, 2008

Monday plan

So who all has the Pampered Chef stones? I have the medium bar pan. Actually I have 2. I use them for everything. No I don't sell Pampered chef (but I am having a party in February so friends this is your invite). I do sell Mary Kay though (so that was a plug). This past year we tried Brussels sprouts and the boys love them. Who knew? Now I do put a whole stick of butter in them but I am one of those weird butter eating, raw milk drinkers. So I say the more animal fat the healthier you are. (disclaimer, I may be wrong here but I don't think so ;o) We are trying to eat less bread needlessly. I say needlessly because some meals just require bread but I say save the bread for those meals and throw the hamburger bun out.

Hamburger patty
2 lbs meat for 5 patties
shape into patty and place on a stone or oven proof pan. Top with salt (sea salt) red pepper flakes and bake until done at 350. Top with your favorite cheese and melt.

Black Forest Brussels Sprouts
(courtesy of the new Rachael Ray magazine)
3 pounds brussels sprouts, trimmed and halved lengthwise
12 ounces thick-cut bacon, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 onions (about 1 pound), halved lengthwise and thinly sliced
Salt and pepper
1. In a large pot of boiling, salted water, cook the brussels sprouts for 5 minutes. Drain and rinse with cold water.
2. In a large skillet, cook the bacon over medium heat, stirring, until crisp, 8 to 10 minutes; drain, reserving the bacon fat. Add 2 tablespoons olive oil to the skillet, then stir in the onions and cook over medium heat, stirring, until browned, 8 to 10 minutes. Transfer to a bowl.
3. Add 2 tablespoons of the reserved bacon fat and the remaining 1 tablespoon olive oil to the skillet and increase the heat to high. Add the brussels sprouts and cook, tossing, until beginning to brown, about 5 minutes. Remove from the heat and stir in the onions and half the bacon; season with salt and pepper. Top with the remaining bacon.

Sunday plan

I will try to post several days in advance what the plan for the day is. If I'm lucky and I have a free Saturday I will try to do the whole week.

So this Sunday is a special day. I plan to start going to the ladies Sunday school class at Lake Hills Baptist Church. This is new to me because I usually go to Sunday school with my husband. No, I am not mad or making a point. I am looking forward to learning from our music Pastor's wife who teaches the class. She is so funny and full of wisdom. So I am taking a treat ~ my remake of Cinnabon cinnamon rolls. Some of you may not know this but I briefly ran a Saturday only bakery out of my home a few years ago. It went very well and one of the things that brought people from all over was my cinnamon rolls. I sold them by the dozens!

Cinnabon Remakes
Add to a big bowl:
2 stks butter
1/2 c sugar
2 c hot water
Blend and add 3 tbsp yeast, let rest for 5 minutes.
Add 2 eggs
1 tbsp salt
6-8 c all purpose flour
Knead for 10 minutes, place in bowl and let rise until double. Roll out into 2 logs and top each with melted butter, brown sugar, and cinnamon. Roll up and slice into rolls about 1 in. thick or more with either waxed dental floss or thread. Place on a stone or a greased cookie sheet and let rise until double again. Cook at 400 for 10-20 minutes.
Frosting ~
2 stks butter
3 c powdered sugar
4 oz cream cheese
1/2 tsp vanilla
1/4 tsp salt
Blend until smooth and top warm rolls.

That takes care of breakfast now onto lunch. We are having a picnic with some dear friends and I plan to take 2 sides and the cookies. I will give you the recipe this time for the Ramen Salad.

Ramen Salad
2 pkgs vegetable flavored ramen noodles
3/4 c safflower oil
1/4 c sugar
8 tbsp apple cider vinegar
1 c sunflower seeds
1 c sliced almonds
1 c green onions, chopped
2 pkg broccoli slaw
Break noodles up with hands into a large bowl. Add broccoli slaw, sunflower seeds, almonds and green onions. Add remaining ingredients in jar that has a lid and shake. Pour this over mixture, toss and refrigerate for a few hours.

Now dinner! We are meeting some new friends and reacquainting ourselves with some friends we lost touch with this past year. They are cooking up some chili, soup and cornbread and I plan to bring apple pies.

Apple Pie with caramels
I do not do pie crusts. I have a dear friend back in Michigan (Hi Diana! if you are reading) that tried to teach me but I just can't do it so I cheat!
2 pie crusts
Combine in a bowl:
1/2 c flour
6-7 c mixed apples, peeled and sliced
3/4 c brown sugar
2 tsp cinnamon
Add to one crust this mixture. Add 2 tbsp butter cut up and a few caramels cut in half. Top with 2nd crust, seal, make hole in top of pie to vent. Bake at 375 for 20 minutes, place foil around edges and cook another 25 minutes.

I normally don't have this much "sugary" food in one day but this Sunday will be a party all day and I can't wait! Food, God, friends, music and a glass of wine to end the day. Does it get any better? I say NO.

Menu Plan - Fall 10/19

Cinnabon remakes
Ramen salad
Blue cheese dressing with carrots
Apple pie with caramels

Baked hamburger patty
Black forest Brussels sprouts

Oriental lemon honey pasta

Pinto beans & pork

Shepherd's pie
Green beans

Spaghetti & fresh roasted garlic bread

Lentil stew

What's for dinner?

Good Morning!
I am so glad you have decided to read my blog journey with food. Everything will be basic to start but I am now dreaming of owning one of those cool cameras so I can post step by step directions to this blog. A little history first. I wrote a "book" a few years ago journaling what was for dinner and a little about our week. I have never attempted to publish it but I love to look back and see what did we do for Harvest Week at our house? What did we have for Thanksgiving dinner? What cake did I try for Easter? What did Bryce pick out for his birthday meals? I love to cook and I love to try new recipes. Don't expect grammatically correct or superior posts on food. That won't happen. As a matter of fact if you know me you will know I hate writing. If however you are looking for weekly dinner plans that a mom has time for, recipes with everyday ingredients, and fun then that is what I will give you!