Toilet Paper - Over or Under?

I like the toilet paper coming from over the roll. My main reason I do it that way is because I was a maid in a hotel. We were taught that it is over. We were taught it was more "sanitary" over as well as easier to pull and just presentation neater with the little fold corners to give it a tip. Personally it seems to me to rip off easier that way and it just seem less germy then reaching under the roll where you end up touching a lot more roll.

From Old Bread to Croutons

I take and put stale/close to stale bread in the freezer. And then I take it all out every once in a while and put it through the food processor to make the bread crumbs. Well I hadn't done that in a while and this morning when cleaning out the freezer/fridge (trash day tomorrow), I found quite a lot of bread. So I made up bread crumbs but still had so much bread. We just bought a big container of spring mix salad greens on Friday so I thought croutons. I cut the crust off (saved to make more crumbs from it) and then brushed the fronts and backs with a mixture of olive oil, basil, garlic powder and Parmesan cheese. I then cut the bread into squares and put them on a pan - baked on 350 for about 10 minutes. They smelled delicious and taste really good too.

Mr. Clean Magic Erasers

I mostly clean with natural products - vinegar, baking soda, tea tree oil but there is one product I can't give up that isn't natural. Mr. Clean Magic Erasers. Wal-Mart does have a Great Value equivalent that I have used with almost as much success as the Mr. Clean brand.

Have marks or crayon on your painted walls? Have a scuff on the floor? Want to make your appliances look like new? You know how grease can build on up the indoor grills like the George Formans? I have the Hamilton Beach indoor grill and I take a magic eraser to it regularly and it looks like I took the grill right out of the box. Coffee pot, fridge, stovetop, shower -- all grim comes out fairly easily and again make things look brand new. We live in Western Colorado - 30 minutes from Utah border so we get Colorado type weather but also desert type conditions. The sun hits our white door and gives it brown sun spots. The magic eraser takes them out every time (they do take a little more elbow grease then usual with the Magic Erasers but still worth it and not as much if I was just scrubbing it with a rag.)

I have no idea what that thing is made of but I am so glad to have it around. It just makes me so happy to see things sparkle!

Coupon booklet -- includes Mr. Clean Eraser coupons

**I don't not get paid for this making this tip or any other on this blog. I just recommend things I like

Toffee and Caramel Cheesecake

I made this for a dinner party a while back and you could have heard a pin drop when this was set in front of them. And then the first bit was like little foodgasms going off all around the table.



This recipe was adapted from Epicurious Toffee Crunch Caramel Cheesecake...

Gingersnap crust
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies
1 cup ground peacons
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar

Cheesecake
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
2 tablespoons flour
1 teaspoon vanilla extract
1/3 cup toffee bits (Heath Bits O'Brickle)

Caramel topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream

OR

Mrs. Richardsons Caramel topping or your favorite caramel topping to save yourself the trouble of making homemade caramel which can at times be a little tricky

1/3 to 1/2 cup toffee bits


Photos of the toffee bits just in case anyone wanted to know what to look for at the supermarket

For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

For cheesecake: Beat cream cheese and sugar in large bowl until smooth. Beat in flour and butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour 1/2 of batter over crust in pan. Sprinkle 1/3 cup toffee bits over the batter. Then pour remaining batter over the bits. Place a large roasting pan or jelly roll pan on lower shelf of oven. Pour water 1/2 way to the lip of the pan. Place cheesecake pan on middle shelf. Bake cake uncovered for 15 minutes at 350. Turn oven down to 250 and bake 30 minutes. Bake 350 for another 15 minutes and then turn down and bake at 250 again for another 15 to 30 minutes. The edges will puff up and the center moves slightly when pan is gently shaken. Total bake time is 1 hour 15 minutes to 1 hour 30 minutes. Remove from oven and cool on wire rack. Slide a knife around the sides and then cover with foil and refrigerate 6 hours to over night.

For topping: 2 hours before serving stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours.


Tips:
* Adding flour helps it not to crack
* Make sure the cream cheese and sugar are really beaten well before adding eggs. Over beating eggs will add air which causes cracks.
* I never do a waterbath as it always made the crust soggy when I tried so I have done the water in the pan below. Supposedly the moisture in the oven helps to prevent cracking also.
* The reason I do the weird turn up and down of the oven temperature again is to prevent cracking and also over baking the cheesecake.
* Doing this cheesecake 24 hours before eating is always best. It just seems to taste better even better after 24 hours in the fridge.

Meal/Menu Planning Resources

Just a couple meal planning resources.....

Organized Home Meal Planning Article and Printable Lists

And with that one that will help in meal planning....

Organized Home Pantry Pride

White Beans with Pancetta and Sage

White Beans with Pancetta and Sage
1/2 pound large dried white beans -- corona beans (have used lima beans too...whatever larger white bean I can find)
2 bay leaves
3 garlic cloves
1/2 cup all-purpose flour - for dredging
salt and ground black pepper
1/4 cup olive oil
1/4 pound thinly sliced pancetta (when I have not been able to find it as I live in a smaller town I by just regular bacon or some prosciutto)
4 sage leaves - chopped

Prepare beans - put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.

Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic (I also added some of the sage this time and it really added a good flavor to the beans and extra pop of flavor). Reduce the heat to medium and simmer for 1 1/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly and dry off a little.

Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.

Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.

Return the pancetta and fried sage to the pan, stir everything together, and serve.

Quick Fix....Special Occasion....& so on

What meal is a quick fix meal for you? The menu for a special occasion? What your favorite comfort food to cook? What favorite dessert to make?

Quick fix meal: Grilled chicken that I let sit in some balsamic vinegar for about 10 minutes. Sprinkle with some grillmate before I throw on the grill*. Baked potato (I microwave them for 4 to 6 minutes depending on size of them and sometimes stick in the oven with a little rock salt and olive oil on the skin for about 10 to 15 minutes while finishing up other things), steamed green beans. It is a quick fix because we get those bags of frozen individual skinless chicken breasts so I take 2 of those out thawing in the microwave for a few minutes if I haven't taken them out in the morning. And then I marinate them for 10 minutes before throwing on the grill for 5 to 7 minutes. It makes a meal done in 30 minutes or less! No I am not Rachael Ray.

Special occasion: Well Master's birthday would be Beef Stroganoff, with a steamed veggie, and garlic toast. That is one of his favorites. Usually special occasion food just is whatever sounds really good at the time. Like we have had a herb crusted roast, roasted veggies with balsamic vinegar, salad, homemade rolls for one anniversary. We had ham with a brown sugar orange juice glaze, creamed potatoes, green beans with roasted red peppers and garlic Parmesan homemade rolls for Christmas. So it really just is decided based on what we are craving or what is the tradition for the occasion.

Favorite comfort food: Take out Chinese! But I guess that is not something I make...well I do make Chinese dishes but usually that is not something I make for comfort food. Comfort food for me....right now has been a casserole I made called Meatball Sandwich Casserole. Nachos are another thing that is comfort food for me. Those are also quick fix meal because just browning ground turkey with taco seasoning and then the fixing is something we always have in fridge and pantry.

Dessert: I love to bake so I am not sure there is a favorite. I really like to make my Mom's homemade chocolate chocolate chip cake. It is very yummy! Some other: sour cream cookies, cinnamon chocolate brownies, chocolate chip cookies, chocolate buttermilk pie, and cream puffs.


*I use an indoor grill - like the George Forman but the one I have is a Hamilton beach with removable grill plates and also other plates for a griddle that I use to make grilled cheese sandwiches or panini's. It is another kitchen appliance that I really like and use a lot!

Home Comforts: The Arts and Science of Keeping House

My favorite resource is Home Comforts: The Arts and Science of Keeping House by Cheryl Mendelson

It is a book I have used countless of times. It has everything in it: How to do all basic sewing stitches. How to iron a dress shirt and how to fold sheets. How to make up a bed with hospital corners. How to choose proper sizes for sheets, tablecloths, and other household linens. How to set the table for informal and formal meals. Expert recommendations for safe food storage. The most exhaustive and reliable information on fabrics, textile fibers, and their laundering, and drying. A thorough explanation of care labels and why and how you should often (carefully) disregard them. Housekeeping guidelines for people with pets or with allergies. What to do about dust mites. How to clean and care for wood, china and crystal, jewelry, ceramic tile, metals, and more. Guides to stain and spot removal.  It is a great resource for domestic service.

Just keep in mind while reading this - that is can seem impossible that the author does ALL of the things in this book. My suggestion is to use it as a guide to find things that work for you and incorporate them into your life.

THE 10-MINUTE RESCUE

THE 10-MINUTE RESCUE by Mrs. Mary Hunt

The phone rings. Surprise! Long lost friends will be at your front door in 10 minutes. You have no time to clean the house. What you need is a 10-minute rescue. This is a terrific technique you should learn right now, and then keep tucked away for that time when despite your best efforts, you’re caught in a jam. So, are you ready? Go!

1. Set a small pan of water over medium heat. Dump in spices like cinnamon, allspice and cloves and leave it to heat.

2. Grab a box or grocery bag. Move through the house starting in the kitchen clearing counters, coffee tables, end tables and all other flat surfaces of clutter. Just scoop everything into the container and stash it in a closet.

3. Gather all bathroom clutter including towels, stuff lining the walls and ledges of the tub and shower, toys, and all the stuff on the vanity and deposit it in the tub or shower. Draw the curtain.

4. Clean all the flat surfaces you have just cleared using furniture polish or all-purpose cleaner as appropriate.

5. Empty the kitchen sink of dishes, pots and so on using the stash methods described above if necessary. The oven and dishwasher are handy hiding places. Scrub the sink, rinse quickly and perform a quick polish.

6. Starting at the front door vacuum the visible areas.

7. Light the candles and the fireplace.

8. Switch on the stereo and turn down the lights.

Whew! You made it. The house looks great. Smells good, too. Enjoy your company and when they are gone, take a few more minutes to go through the box in the closet, the pile in the tub and, above all, anything you stashed in the oven!

** Just remember to clean out all the places you stashed stuff after. I know when I was a young housewife I forgot that pile of pans was in the oven and turned it on to preheat! It wasn't a good experience. Also this really seems like it would take more then 10 minutes but it is a quick clean up if you have guests dropping by!

Maple Fudge

1 can sweetened condensed milk

1 cup brown sugar

1 1/4 cups butterscotch chips

2 sticks of butter

3 teaspoons maple extract

Place all ingredients except the maple extract into a 2-quart microwave safe mixing bowl and microwave on high for 10 minutes, stopping and stirring every 2 minutes. THE MIXTURE IS VERY HOT - so be CAREFUL! Let cool slightly and then beat with a mixer for 2 minutes. Add the extract and beat for another 3 to 4 minutes. It almost looks caramel in texture but it does come out fudge consistency.

Spread mixture into a parchment paper-lined 8 x 8 inch square pan or you can also just butter the pan really well. I have done fudge both ways and it works fine. Chill to set and then cut into squares. I think it was close to 60 to 64 squares.

Service Quote

This is from an old Daily Om horoscope but thought it was a good one to keep around....

"Being of service to others can make us feel empowered. When you participate in making someone’s life better, you honor that person as well as yourself. As you exert your personal power in ways that benefit others, you derive a strong sense of fulfillment because you see how you have the ability to change the world for the better. When you’re of service to others, you receive their gratitude, which raises your self-esteem and revitalizes you. By being of service to others today, you can come to understand that even your smallest contributions to the world’s well-being have merit."

Banana Bread

I have went through many Banana Bread recipes. And they all turn out fine, but for some reason I always come back to the one out of Betty Crocker cookbook. It is easy for me to make. I like that it uses buttermilk too. I always have powdered buttermilk on hand and works and tastes just as good as real buttermilk.

Last week I had a couple bananas nearing that bad point so I peeled them, wrapped them and put them in the freezer as I didn't have time to do banana bread last week. But today I got some time so took those out and made Betty Crocker's Banana Bread (this one on the website is the same one in the cookbook).



1 1/4 cups sugar
1/2 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 medium bananas)
1/2 cups of buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts - optional

Heat oven to 350. Grease a 9" x 5" x 3" pan. (Or 2 - 8 1/2 x 4 1/2 x 2 1/2 inch pans)

Mix together sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk* and vanilla. Beat until smooth. Stir in remaining ingredients except nuts and mix until just moistened. Stir in nuts. Pour into pan.

Bake 8-inch loaves for about 1 hour or 9-inch loaf 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan and remove from pan. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

* I put the powder for the buttermilk with the flour and then add equivalent in water where it says to add buttermilk.

Meal/Menu Planning

When I make my grocery list, I make up a meal list. I don't put mine on a calendar that says Tuesday is going to be homemade pizza because our schedules just change so often that I might not have the time to make dough on Tuesday. So I have a list I can refer to and see the options. There are also things that are staples in our pantry/freezer/fridge that I can make almost anytime so those meal ideas are usually on the list too. If you have a fairly consistent schedule, writing out the menu on a calendar is a great idea. And if you see on Thursday you are making a roast -- you can write on the calendar the day you need to take it out to thaw. We have a dry erase board on our fridge so I usually write a note to myself there if I need to take something out that morning.

In making my grocery list and planning meals, I clean out the fridge, freezer and pantry. I toss things that are don't look good or are expired. I usually try to wipe down the shelves as I do that too. But also in cleaning out things, it makes it easier for planning meals because I have a clear view of what is actually available. It also makes unloading groceries easier if things are organized and cleared out.

I try to plan about 2 weeks worth of menus besides the usual staple dinners I just always have on hand (such as stir fry).

In planning the menus I...
go through my recipe box


go through cookbooks


look at recipes I have bookmarked online


look at past meal lists/menu calendars - helps me get ideas but also helps me not repeat


look through grocery ads - often looking through them I find something that sparks an idea or sounds good

look in pantry, fridge, freezer -- is there something that needs to be used soon? Is there something I have quite a bit of so should start using it up? Also is there something I have in the pantry that I always prepare the same way - maybe I can come up with something new for it?

think about seasonal produce -- I think about what I can incorporate that is in season. Fresh produce that is in season always tastes extraordinary without a lot of work put into it. Just a little olive oil and salt and pepper and usually you can have a wonderful side.

ask - I ask Himself if there is anything he is craving or would like to see on the menu

This all might seem a little daunting - taking the time to do this, but the more menu planning you do, the easier it becomes. And you will be thankful that you are not looking in the pantry thinking what's can I make for dinner.


Additional Resources:
Meals.com - I haven't ever used them for planning menus but used a couple recipes before

mealsmatter.org - I just found them today when googling menu planning and signed up so will let you know how I like them in a week or so

Livejournal - Dinner Ideas -- You have to be a member of Livejournal but is it a community I find useful. Because it helps me remember what I made. I can go back and look at what we have had for dinner for the last month very easily.

Uncluttered -- they have an exel spreadsheet or pdf file that you can download to help in menu planning

Whole Wheat & Dark Chocolate Scones

Does everyone have a well seasoned pan they can't part with but probably should? The one that these scones sits on in the 2nd photo -- is mine. It has traveled through all my moves and I just can't get rid of it because I like how things bake on it.

But on to the main thing of this post....the Scones....Oh MY....these are fantastic! I really like to make tasty breads and sweets using whole wheat flour. And at times it just doesn't seem to work out with the whole wheat flour but these really do hit so many levels of wonderfulness! And isn't the dough just so pretty?

* 1 3/4 cup whole wheat flour
* 1 3/4 cup white all purpose flour
* 1/4 cup white sugar
* 1/4 cup light brown sugar
* 1 tsp. baking powder

* 1 tsp. baking soda
* 1/2 tsp. salt
* 2 Tbsp. ground yellow flaxseed meal
* 4 Tbsp. oats
* 6 Tbsp. butter
* 1 large egg
* 1 cup nonfat buttermilk
* 1 tsp vanilla extract
* 3/4 cup dark chocolate chips (such as Ghiradelli 60% cocoa or Nestle 63% dark chips)

(I have used flaxseed instead of oats so 6 tablespoons of flaxseed and tasted just as good and also when I was out of flaxseed I used oats in place of flaxseed and again just as delicious)

Spray a cookie sheet with nonstick cooking spray. In a large mixing bowl, stir together flour, sugars, baking powder, baking soda, salt, flaxseed meal and oats. Cut in butter using two knives or a pastry blender, until mixture resembles coarse crumbs.

In a small bowl, whisk egg, buttermilk and vanilla together. Pour into dry ingredients. Using a fork, stir until dough is moist. Stir in chocolate chips. Turn dough out onto a lightly floured surface, kneading two or three times. Divide dough in half.

Pat each half into a circle, about 6 inches across. Cut dough into 6 wedges. Transfer to the prepared cookie sheet. Bake at 375 on middle rack of oven for 20-22 minutes.

Makes 12 scones

Cleaning Tip: Garbage Disposal

Whenever I need to juice or zest from lemons, limes or oranges, I take the leftover juiced/zested fruit and cut them into little pieces maybe the size a quarter. I then put them in a zip lock and put them in the freezer. I pull a couple out pieces every once in a while to put in the garbage disposal as it makes it smell good. Plus helps clean it.

Another thing I do with the garbage disposal to help clean it is pour some baking soda down it and then let it sit for a bit. I then take some vinegar that I warmed up in the microwave and I pour that in and you can hear it fizz. I let it sit for a little bit and then run hot water while the disposal is turned on. It suppose to help clean as well as be good for keeping drain clear.

Sour Cream Orange Muffins

SOUR CREAM ORANGE MUFFINS

1/2 cup sugar
1/3 cup vegetable oil
1 egg
3/4 teaspoon almond extract
1 tablespoon orange zest
1/2 cup of sour cream - I used light because it is what I had on hand
1/4 cup milk
1 1/3 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspon baking soda
1 tablespoon sugar

Heat oven to 375. Line 12 regular-sized muffin cups with paper baking cups (or spray with cooking spray.)

In a large bowl mix 1/2 cup sugar, oil, egg, almond extract and orange zest. Add sour cream and milk and mix until just blended. Mix in flour, baking powder, salt and baking soda.

Divide batter evenly between 12 muffin cups. Sprinkle batter with 1 tablespoon sugar. Bake for 14 to 18 minutes or until a toothpick inserted in the center of the muffin comes out clean. Remove from pan to cooling rack. Serve warm or cold.

Danae

I live in western Colorado and have been in a service oriented M/s relationship with Michael for the last 6 years. I am wired for service, to obey and be property. I am bisexual, masochistic, sexually submissive and poly.

I am a long time blogger - blogging about my life and thoughts/beliefs of the lifestyle. We have a website that is called within Reality because although we are a kinky Master/slave couple we believe in keeping our feet firmly planted in reality. It has our thoughts on the lifestyle as well as various resources and essays. I also have a group on FetLife devoted to Domestic Servitude.

This blog was started because I enjoy making Master's home life streamlined and satisfying. I enjoy being in domestic service to him as I am a girl who enjoys all things domestic: cooking, entertaining, crafts, DIY, decorating and even cleaning.

From my favorite resource Home Comforts: The Art & Science of Keeping a House by Cheryl Mendelson:

"It is scarcely surprising then, that so many people imagine housekeeping to be boring, frustrating, repetitive, unintelligent drudgery. I cannot agree. Each of its regular routines brings satisfaction when it is completed . These routines echo the rhythm of life, and the housekeeping rhythm is the rhythm of the body. You get satisfaction not only from the sense of order, cleanliness, freshness, peace and plenty restored, but from the knowledge that you yourself and those you care about are going to enjoy these benefits."

my blog
website: within Reality
within Reality: Domestic Service
FetLife Domestic Servitude Group
Domestic Servitude Books
Email Me

Rheya

My name is Rheya and I live in an area caught between being a suburb of Atlanta and part of rural Central Georgia with my owner and my kitties. I work outside the home as well as taking care of my domestic responsibilities.

If you had asked me 20 years ago where I would be now, and suggested that I might find my bliss in domestic servitude, I would have thought you were crazy. I shunned domestic responsibilities having taken care of young nieces and nephews since I was young myself.

But... cooking, cleaning, sewing ... those were in my blood. My family tells stories about my crazy aunts and their cleaning rituals. Someday I'm sure there will be stories about me.

Email Rheya

Princess Mandy

I grew up in Texas but currently live with my Owner (and two cats) in California . I knew from a very early age that I had different ideas about love and relationships, but while the ideas were clear in my head, an actual definition of what I craved eluded me. I guess I was about 16 when I heard the band Depeche Mode for the first time and after hearing songs like Master and Servant and Strangelove, I realized there must be others like me out there. Of course it wasn’t until a few years later when I got my first computer that I was able to actually find anyone else like me.

I attended my first lifestyle event at 21. Eight years later I met my Daddy and Owner. I always knew I needed an Owner, but the Daddy part was a surprise (for both of us!). We stumbled across one another on a mutual friend’s Live journal. We corresponded for 3 months before I flew to North Dakota to meet Him on December 26th, 2003. The following May I left all my family and friends to pursue the relationship that I had been dreaming about my whole life. The relationship was great, but the subzero temperatures and near constant snow were not…thankfully we were transferred to California in September of 2005.

We were married on February 18th, 2006.

I am submissive and enjoy all aspects of service, humiliation, and control. I joke that I used to be a masochist, but He beat those desires right out of me. Thankfully there’s a weird trigger in my brain that’s able to eroticize sessions after the fact – otherwise, I don’t know where I’d be!

I love cooking, baking, entertaining, and all things crafty. I love to travel and my favorite place in the world is Disneyland . I take more pictures than any one person should – especially when the one craft I struggle with is scrapbooking. When I grow up I’d love to be a submissive Martha Stewart – but for now I guess being Daddy’s little domestic slave will have to do.

Email Me
FetLife Profile
My Livejournal

Jen

I am a wife, mother, sister, daughter, and friend. I just turned 40 and have to say that I am looking forward to what my 40’s bring. I have one child who is 2 years old and an absolute delight. We are expecting another baby in April of this year to round out our family. I have been married to my Owner for the past 5 years, and in his service for the past 8 years. It’s been an interesting evolution from a non-emotional M/s relationship to one of complete love, friendship, adoration, service, obedience, marriage and family. Our dynamic is ever changing and evolving with the one thing remaining constant is that he is the head of our family, the captain of the ship, so to speak. All else follows his will.

I am fortunate enough to be afforded the luxury of being able to stay at home with my child and be the best wife, mother, slave, and all around obedient driven person that I know how to be.

We live in Northern New Jersey and while not the ideal state that I would choose to live in, it is one that is centrally located to the beach, mountains, large cities, and all things cultural.

I have a love for all things domestic and have since I was a young child. Cooking especially is a passion for me and it is something I find most rewarding and relaxing. I especially enjoy it now that I am feeding a family and getting to watch my child learn about food and the things that she does and does not enjoy. It is a wonderful way to be able to open the door to all things around the world, through food.

I love searching out new things to make my domestic bliss a bit more complete and am always in search of a new cleaning tip, new craft idea for things around the house, new recipe to try out, or new website filled with tons of family related information.

I also enjoy sharing all of that type of information with others. And look forward to sharing all of this and more with you.

Jen
email: surrenderedsoul70@gmail.com