We're not used to cold and snow down here in Georgia, and this past week we had our second dousing of snow. Luckily, it didn't last long. Since I don't have a job where calling out because of snow is an option, when I came home I'd made a nice hot treat for everyone that is really simple.
After making a cup of standard hot cocoa, I'd add a small scoop of mint chocolate chip ice cream. My favorite is Graeter's which is originally made in my hometown of Cincinnati, OH. It can be purchased now at Kroger Grocery Stores.
I've also tried this with Graeter's Black Cherry Chip and dark chocolate hot cocoa. It is sooooo good!!
Friday, February 11, 2011
Thursday, February 3, 2011
Book Review: Homemade
This is a great reference book for the home. I found some things I loved and some things I didn't. But mostly I think it is a good resource to have around the house. So the things I didn't like first:
* I didn't like that half the book was food recipes. I would have liked more of the cleaners, health remedies, bath products, and such. But I will say that I am sure that many could and would use the food section just as much as the rest of the book.
* It uses the same phrase of it will the ingredients cost pennies on SO MANY recipes. We get it. It could have been used in the intro and that is IT.
* Not sure all the recipes really do cost pennies. I am not sure all the recipes would work.
Things I liked:
* I like how things are laid out in the book - very easy to follow and find thing. Each section has a list to reference on what is to come in the following pages.
* When using these recipes - you know exactly what is in each product. And they often are less expensive then the commercial brand.
* Such a huge variety of recipes - ketchup, chicken noodle soup, jam, face cream, household cleaners, insect repellent, sore throat lozenges, pet food, craft paste - just so many things you can use around the house.
* There are "helpful hints" and highlighted tips posted through out the book.
Overall I am sure this is a book that many could use and would reference often. I checked it out from the library but will be adding it to my wish list.
Friday, January 28, 2011
Friday Favorites
Painting Kitchen Cabinets - She gives some basics steps and shows before and after photos10 Things To Know About Your Knife - such as how to dice an onion and to hand wash your knife
Il Modellismo, Istituto Burgo Milano - which is tutorial of fashion design for man, women, children's, with detailed descriptions, examples and drawings. In Italian and English.
Daily Quick Cleaning Check List - by Real Simple
Martha Stewart's Chocolate Pudding Cake - only 6 ingredients! And chocolate!
Wednesday, January 19, 2011
5 Menu Planning Tips
Luna of Submissive Guide is doing a month of Domestic Service posts. She asked me to participate in it. And I was thrilled to be able to provide 2 posts. One was on menu planning which she posted last week and the other is a recipe that will be posted soon. But I did want to follow up with a few more menu planning tips.
1. No need to be extravagant - I remember when I first started meal planning and was looking through cookbooks and recipes online. I had big dreams of making wonderful meals every night. But one, our budget can't handle that and two, I can't handle that. I don't have the time to always cook a big meal. So sometimes grilled cheese and soup is good.
2. Theme Nights - Friday nights here is pizza or hamburgers and fries. Basically homemade junk food. Sunday often is a meat and potatoes meal or soup so that we can eat it for lunch during the week. Wednesday we usually have several appointments so it is left overs or something from the crockpot. I want to start doing Monday's as meatless nights. But think about what your family likes and make it a theme - Mexican, sandwiches, stir fry, breakfast for dinner, soup and salad or whatever theme you want.
3. Go-to-Recipes - spaghetti and meatballs, tacos, tuna casserole, pizza, goulash, chicken noodle soup, meatloaf and so on. They are your go-to-recipes because they are things you can make with your eyes closed so use them. No doubt the people in your household love them - so make your life easy and use those meals in your menus.
4. Repeat - When making a month menu, having spaghetti twice in one month isn't a big deal. Have your go to meals that you repeat a couple times a month. If you do repeat, think about making a double batch and freezing so that you don't have to cook down the road.
5. Use the Web - use google calendar, the resources I listed in the essay I wrote for Luna's site, recipes online, delicious to bookmark and keep things organized. It just cuts down losing paper menus, recipes and such when everything is organized online.
Tuesday, January 18, 2011
Recycling Greeting Cards
One of my girls at work gave me a wonderful idea for recycling Holiday Cards instead of throwing them away. St. Jude's Children's Ranch takes old cards and uses them to make new ones to sell to raise money. Cards should be 5x7 or smaller. They use just the front piece of the card and request that what you send not have anything on the back of that piece. I'm assuming they mean writing rather than any part of the greeting or pictures stamped on the back.
They DO NOT accept cards from Hallmark, American Greetings and Disney. Any other cards are OK.
The awesome part is that they don't just do Holiday Cards, but also Birthday, Thank You etc.
Mail cards to:
St. Jude's Ranch for Children
Recycled Card Program
100 St. Jude's Street
Boulder City, NV 89005
If you want to visit their website to find out more information or to purchase cards:
St. Jude's Recycled Card Program
They DO NOT accept cards from Hallmark, American Greetings and Disney. Any other cards are OK.
The awesome part is that they don't just do Holiday Cards, but also Birthday, Thank You etc.
Mail cards to:
St. Jude's Ranch for Children
Recycled Card Program
100 St. Jude's Street
Boulder City, NV 89005
If you want to visit their website to find out more information or to purchase cards:
St. Jude's Recycled Card Program
Sunday, January 16, 2011
Sunday Six....
Well... while we didn't have this weeks Friday Favorites, I do have Sunday Six for you :) With the new year here in our household it always brings about opportunities for growth and change. Right now I am all about ways to continue enjoying the wonderful life we have, but with conserving and saving where we can. With that in mind, I found the following links to be of value to me:
Light Bulbs By changing over most of our regular light bulbs to CFL lights we are lighting our house more efficiently and hopefully reducing our electric bill a little bit. After all every little bit helps. We are also trying to teach our three year old that not every light needs to be on in the house at the same time (she seems to want to light up America one bulb at a time). I found this site to have a great variety of bulb types and prices lower than that of my local home depot and lowes.
13 ways to lower your electric costs This article came out over the summer but I re-read it this past week and found there were some areas we could be changing our habits in to help reduce our electric bill.
Ways for the small business owner to save Another article that came out on Market Watch back in the summer but worth reading. There are many small business owners out there and some of these tips may be things you can implement into your business to save yourself some money and increase your profits.
Travel on a Budget If you are planning to do some traveling in 2011, here is an article that gives you tips and tricks on how to travel while on a budget. While you might not follow all of the tips, even changing one thing that you do may help to save you money.
Pellet Stoves for those of you who are looking for alternate ways of heating localized areas of your home, you may want to read this article about Pellet Stoves for an alternative heating solution. Our house is layed out in such a way that the lowest level of the house is always the coldest. As such we have to use other methods to heat that part of the house during the winter months. If we used our central oil heat system for that part of the house, our utility bills would be unaffordable, not to mention the rest of the house would feel like a sauna. We currently use an electric fireplace, but Himself is considering switching to a pellet stove. Just something to consider for heat and saving money.
Coupon Mom I am all about getting the most bang for my buck at the grocery store [or any store for that matter], and I LOVE LOVE LOVE this site and can't say enough good things about it. Check it out, try it for yourself, and see if you too can challenge yourself to start saving more money on groceries.
Light Bulbs By changing over most of our regular light bulbs to CFL lights we are lighting our house more efficiently and hopefully reducing our electric bill a little bit. After all every little bit helps. We are also trying to teach our three year old that not every light needs to be on in the house at the same time (she seems to want to light up America one bulb at a time). I found this site to have a great variety of bulb types and prices lower than that of my local home depot and lowes.
13 ways to lower your electric costs This article came out over the summer but I re-read it this past week and found there were some areas we could be changing our habits in to help reduce our electric bill.
Ways for the small business owner to save Another article that came out on Market Watch back in the summer but worth reading. There are many small business owners out there and some of these tips may be things you can implement into your business to save yourself some money and increase your profits.
Travel on a Budget If you are planning to do some traveling in 2011, here is an article that gives you tips and tricks on how to travel while on a budget. While you might not follow all of the tips, even changing one thing that you do may help to save you money.
Pellet Stoves for those of you who are looking for alternate ways of heating localized areas of your home, you may want to read this article about Pellet Stoves for an alternative heating solution. Our house is layed out in such a way that the lowest level of the house is always the coldest. As such we have to use other methods to heat that part of the house during the winter months. If we used our central oil heat system for that part of the house, our utility bills would be unaffordable, not to mention the rest of the house would feel like a sauna. We currently use an electric fireplace, but Himself is considering switching to a pellet stove. Just something to consider for heat and saving money.
Coupon Mom I am all about getting the most bang for my buck at the grocery store [or any store for that matter], and I LOVE LOVE LOVE this site and can't say enough good things about it. Check it out, try it for yourself, and see if you too can challenge yourself to start saving more money on groceries.
Thursday, January 13, 2011
Vegetable Curry
I am always on the look out for new recipes and new foods for my family to try. Himself is pretty easy going about trying new things and my girls are not picky eaters at all. (thank god!) A friend gave me this recipe the other week for Vegetable Curry. I just got around to trying it and liked it so much I thought I would share it with all of you. It's been very snowy and cold here the past few weeks, and I love really hot yummy dishes that make the house smell great on a cold snowy day. So here is a great one to try, plus it's filled with wonderful vegetables that are good for you.
Ingredients:
1 sweet potato, peeled and cubed (I would not recommend leaving the peel on as you won't get the same texture in your curry with it on)
1 medium eggplant, peeled and cubed
1 orange bell pepper, chopped (you could also use green peppers)
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped (my preference is Vidallia onions, but any yellow onion would do)
6 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
3/4 tablespoon sea salt
3/4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
1 zucchini, sliced
1 cup orange juice
1/4 cup blanched almonds (optional)
2 or 3 tablespoons yellow raisins (optional -- but my kids love it in there for a touch of sweetness)
10 ounces spinach
Cooking Instructions:
In a large Dutch oven place sweet potato, eggplant, bell peppers, carrots, onion, and three tablespoons olive oil. Saute over medium heat for 5 minutes. In a medium saucepan place 3 tablespoons olive oil, garlic, curry powder, turmeric, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
Pour garlic and spice mixture into the Dutch oven with vegetables. Add the garbanzo beans, zucchini, orange juice, almonds, and raisins. Simmer 20 minutes, covered.
Add spinach to Dutch oven and cook for 5 more minutes. Serve!
I served the above with jasmine rice, but you could serve it with any type of rice or couscous if you prefer. Would also be good over mashed potatoes, but we prefer the rice.
Also if you like you can round out the meal with either a green salad or with something like baked peaches or a bit of broiled grapefruit. You can also serve with Naan or some other type of flat bread.
Enjoy :)
Ingredients:
1 sweet potato, peeled and cubed (I would not recommend leaving the peel on as you won't get the same texture in your curry with it on)
1 medium eggplant, peeled and cubed
1 orange bell pepper, chopped (you could also use green peppers)
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped (my preference is Vidallia onions, but any yellow onion would do)
6 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
3/4 tablespoon sea salt
3/4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
1 zucchini, sliced
1 cup orange juice
1/4 cup blanched almonds (optional)
2 or 3 tablespoons yellow raisins (optional -- but my kids love it in there for a touch of sweetness)
10 ounces spinach
Cooking Instructions:
In a large Dutch oven place sweet potato, eggplant, bell peppers, carrots, onion, and three tablespoons olive oil. Saute over medium heat for 5 minutes. In a medium saucepan place 3 tablespoons olive oil, garlic, curry powder, turmeric, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
Pour garlic and spice mixture into the Dutch oven with vegetables. Add the garbanzo beans, zucchini, orange juice, almonds, and raisins. Simmer 20 minutes, covered.
Add spinach to Dutch oven and cook for 5 more minutes. Serve!
I served the above with jasmine rice, but you could serve it with any type of rice or couscous if you prefer. Would also be good over mashed potatoes, but we prefer the rice.
Also if you like you can round out the meal with either a green salad or with something like baked peaches or a bit of broiled grapefruit. You can also serve with Naan or some other type of flat bread.
Enjoy :)
Monday, January 10, 2011
Kitchen Counter
I don't like kitchen clutter but it often seems like it is something that just happens. But one thing that I think at least helps make my kitchen counters not look so cluttered is nicer containers for the things that need to be sitting out. Here are a few of my containers....
The olive oil bottle has dish soap in it. The small little shaker in the front on the right that you often see at pizza places with peppers in it - has baking soda in it. I clean with it quite a bit so I shaking it on to a surfaces with this bottle is quick and easy. The sugar pour bottle on the left is dishwasher detergent. I really like having it in this bottle because I don't use as much as it comes out more slowly then the box it comes in.
I got the 2 smaller bottles in the front from Dollar Tree. But I have seen smaller olive oil bottles at Dollar Tree and Big Lots.
* As pointed out in the comments that these could be mistaken for sugar. If you, have kids or those in your household that you feel would, easy solution would be to label them. We have a label maker that I use all the time to label shelves and such and I can see using that on these as well but in our house we both know what is in them and it wouldn't be mistaken for anything other then what is in them.
The olive oil bottle has dish soap in it. The small little shaker in the front on the right that you often see at pizza places with peppers in it - has baking soda in it. I clean with it quite a bit so I shaking it on to a surfaces with this bottle is quick and easy. The sugar pour bottle on the left is dishwasher detergent. I really like having it in this bottle because I don't use as much as it comes out more slowly then the box it comes in.
I got the 2 smaller bottles in the front from Dollar Tree. But I have seen smaller olive oil bottles at Dollar Tree and Big Lots.
* As pointed out in the comments that these could be mistaken for sugar. If you, have kids or those in your household that you feel would, easy solution would be to label them. We have a label maker that I use all the time to label shelves and such and I can see using that on these as well but in our house we both know what is in them and it wouldn't be mistaken for anything other then what is in them.
Friday, January 7, 2011
Good Southern Sweet Tea
I am not a Southern girl. I was born and raised in the Midwest. For me, iced tea has always been the unsweetened variety. I prefer mine straight up, with lemon, no sweetener added. I had never even heard of Sweet Tea until I moved to the Washington, DC area.
For those of you not familiar with Sweet Tea, the sugar is added when the tea is hot to make sure it completely dissolves. Sweet Tea in the south ranges from lightly sweet to something akin to pancake syrup.
Although I am not a fan of it, my Sir is. And I learned from him and his mother the best way to make Sweet Tea and I wanted to share it with you. One of the big things I learned from Sir's mother was how to take the bitterness out of any brewed tea, sweet or not. The trick is baking soda, which counteracts the natural Tannic Acid in tea. The other trick that makes Sweet Tea better (according to Sir) is brewing it in a enamel pot.
So here's a list of what you need.
Fill pot with water and add tea bag. Place on burner and heat till boiling.
While water is coming to a boil, place the pitcher in the sink add sugar. Add ice until about 1/2 full. When the water boils, add a pinch of baking soda and immediately turn off the stove, or else your pot will boil over.
Remove the tea bag from the pot and pour the tea into the pitcher and stir, adding cold water until the pitcher is full. Stir the entire time to make sure the sugar is well dissolved.
And that's all it takes!
** as a side note, cooled tea bags are good for puffy eyes.
For those of you not familiar with Sweet Tea, the sugar is added when the tea is hot to make sure it completely dissolves. Sweet Tea in the south ranges from lightly sweet to something akin to pancake syrup.
Although I am not a fan of it, my Sir is. And I learned from him and his mother the best way to make Sweet Tea and I wanted to share it with you. One of the big things I learned from Sir's mother was how to take the bitterness out of any brewed tea, sweet or not. The trick is baking soda, which counteracts the natural Tannic Acid in tea. The other trick that makes Sweet Tea better (according to Sir) is brewing it in a enamel pot.
So here's a list of what you need.
- 1 Gallon Pitcher
- 1 Enamel Pot
- 1 Family Size Tea Bag
- 1 1/3 cups of sugar (*this is how much Sir requires, some people want more or less)
- Water & Ice
- Baking Soda
Fill pot with water and add tea bag. Place on burner and heat till boiling.
While water is coming to a boil, place the pitcher in the sink add sugar. Add ice until about 1/2 full. When the water boils, add a pinch of baking soda and immediately turn off the stove, or else your pot will boil over.
Remove the tea bag from the pot and pour the tea into the pitcher and stir, adding cold water until the pitcher is full. Stir the entire time to make sure the sugar is well dissolved.
And that's all it takes!
** as a side note, cooled tea bags are good for puffy eyes.
Friday Favorites
Good Guide - I haven't had a lot of time to explore this but I did a bit tonight. I checked out a few products we use and some are above average to average. Basically it provides information about the health, environmental and social performance of products and companies. It also has an iphone app.
Organic: It's Worth It - It has some good articles and recipes on it.
Bread Pudding Pancakes - I made French Toast for dinner on Wednesday night and I should have made these instead.
Recipe Matcher - scroll down a bit to the quick search and you can type ingredients and then it will give you recipes to match those ingredients
Winter Sunflower and Oat Soak/Scrub - It is suppose to be good for dry itchy skin
Sunday, January 2, 2011
Buffalo Chicken Pizza
I created a pizza dish the other day for lunch using the items I had on hand and it turned out so yummy I wanted to post the recipe here for you all.
Ingredients:
Pizza dough (Today I used some pizza dough I had made previously and frozen, but you could just as easily use Pillsbury pizza dough, or one you make fresh -- any and all would work)
Left over grilled chicken already cooked. (I had about 2 cups of left over chicken that I cut up into bite size pieces)
Ranch Dressing (you could make your own or used store bought) -- you need about 1 to 1/2 cups
hot sauce (any brand works that you prefer -- we like ours super spicey)
shredded cheddar cheese (2 cups)
Directions:
Preheat oven to 425*F
Mix cut up chicken with 1/2 of the ranch dressing, about 10 shakes of hot sauce (use more or less depending on how spicey you like thngs)
Roll out your pizza dough.
Spread remaining ranch dressing on the dough.
Spread chicken mixture on top of dough.
Sprinkle the cheese on top of chicken mixture.
Dash a bit more hot sauce on the pizza before popping it into the oven.
Bake for about 20 minutes, or until crust is browned and cheese is bubbling.
Remove from oven, cut into slices and enjoy.
We serve it with a fresh salad or carrot & celery sticks depending on our mood.
Ingredients:
Pizza dough (Today I used some pizza dough I had made previously and frozen, but you could just as easily use Pillsbury pizza dough, or one you make fresh -- any and all would work)
Left over grilled chicken already cooked. (I had about 2 cups of left over chicken that I cut up into bite size pieces)
Ranch Dressing (you could make your own or used store bought) -- you need about 1 to 1/2 cups
hot sauce (any brand works that you prefer -- we like ours super spicey)
shredded cheddar cheese (2 cups)
Directions:
Preheat oven to 425*F
Mix cut up chicken with 1/2 of the ranch dressing, about 10 shakes of hot sauce (use more or less depending on how spicey you like thngs)
Roll out your pizza dough.
Spread remaining ranch dressing on the dough.
Spread chicken mixture on top of dough.
Sprinkle the cheese on top of chicken mixture.
Dash a bit more hot sauce on the pizza before popping it into the oven.
Bake for about 20 minutes, or until crust is browned and cheese is bubbling.
Remove from oven, cut into slices and enjoy.
We serve it with a fresh salad or carrot & celery sticks depending on our mood.
Saturday, January 1, 2011
Holiday Traditions: New Year’s Superstitions
Most of us are familiar with the idea that eating Black-Eyed Peas on New Year’s Day is supposed to be lucky.
How about some other New Year’s Traditions and Superstitions?
• First Footer – If the first person to cross your threshold is a dark-haired man, it is supposed to be good luck. It is BAD luck if the first footer is a woman. Also it is considered lucky if visitors on New Year’s Day come bearing gifts, bringing prosperity to the household they are visiting. Conversely, nothing should be taken from the home on New Year’s Day (which makes me wonder where you are supposed to store the items you are taking to friends??)
• Along these same lines, your pantry should be stocked, your wallet have money and you should wear new clothes on New Year’s Day. A full pantry and wallet ensure you will want for nothing in the coming year, the new clothes, especially red, ensure good fortune.
• A favorite tradition of mine is that a few minutes before midnight, I open up all the windows in the house, to let the bad luck from the previous year flow out and good luck for the new year flow in.
• Do some work, but not dishes or laundry. Doing work shows that you are willing to work during the new year, but washing dishes or laundry is said to foreshadow a death in the family. However, do not start a big project on New Year’s Day.
• Baba Jaga (or Yaga) – Now I haven’t been able to find anything on this particular tradition, but I remember it from my childhood. My Polish step-grandmother used to say that on New Year’s it was good luck to make a Baba Yaga figure and put it on the front door. Baba Yaga is a witch in Slavic/Russian tradition. She is sometimes seen as an old hag who steals children, but is often portrayed as someone who you seek out for wisdom and guidance. My own Baba Yaga is a Styrofoam ball covered in strips of cloth, with a handkerchief tied around her head and buttons for eyes.
• My favorite New Year’s tradition is one that is said to bring luck and wealth. You burn a bayberry scented candle and while lighting it say the following charm.
A bayberry candle when burned to the socket,
Brings luck to the home and money to the pocket!
• All Holiday decorations should be taken down by January 5th, which is the 12th Night or 12th Day of Christmas (remember the song?)
• I mentioned black-eyed peas, but how about some other New Year’s Foods? The following foods consumed on New Year’s Day are all said to bring luck:
- Grapes – in Spain it is lucky to eat 12 grapes at the stroke of midnight, one for each month of the year. If the grape is sweet or bitter, it represents how well that month will go for the person eating it.
- Greens – Collards, Kale, Mustard, the green represents money, which we all want more of right?
- Beans – Not just black eyed peas, but peas and lentils as well because they resemble coins.
- Pork – different countries all over the world will eat different parts of the pig for New Year’s. In Sweden, it’s pig’s feet, in Germany, sausage, in a lot of different countries including Spain, Portugal and Austria, roast suckling pig is served. Pigs mean prosperity (again with the money theme!)
- Cakes/Baked Goods - Sometimes with a hidden surprise (like King’s Cake in New Orleans that is served at Mardi Gras). In Italy they make fried dough called chiacchiere drenched in honey. I have a dim memory of my grandmother making these as a small child. Honey for a “sweet” New Year.
How about a few recipes?
Hoppin ‘ John
Traditionally served with ham hocks, I found a recipe that was slightly quicker and easier!
1 lb of bulk sausage, crumbled
½ small onion chopped
3 cans of black eyed peas, rinsed and drained
3 cups of chicken broth
½ cup – 1 cup water
½ tsp cayenne pepper
Dash of cumin
Salt and Pepper
Cooked rice
Place the sausage and onion into a large saucepan over medium heat, and cook and stir until the sausage begins to brown, about 10 minutes. Stir in the black-eyed peas, chicken stock, water, and spices, and bring to a boil, simmer till reduced Serve over Rice.
I had a hard time finding a chiacchiere that matched what I remember my grandmother making. Everything I found dusted them with powdered sugar or chocolate chips. Also, she never called them chiacchiere, but crostoli. I found out doing my research that different areas of Italy refer to the pastries by different names. The EASIEST way to celebrate would be to buy some Stella D’oro Palmiere cookies. These are the closest to what I remember Grandma’s tasting like (and my aunties used to buy them as treats for us when I was younger!)
However, if you really want to make your own…
4 cups flour
4 eggs
1 1/3 sticks unsalted butter
1 cup sugar
Dash of salt
Dash of dry white wine or grappa (optional)
Oil for frying
Honey
Sanding Sugar
Combine flour, salt and melted butter in large bowl. Add eggs one at a time and mix well. Add wine or grappa if desired. Let dough stand for about 1 hour, covered.
Roll dough into 1 inch balls, then roll out into a circle or rectangle
Heat oil, fry each piece of dough, turning twice until golden. Remove to paper towel to drain of excess oil, drizzle honey while hot, sprinkle with sanding sugar.
My name is Rheya. If you would have asked me 20 years ago if I saw myself cooking, cleaning, sewing and serving the needs of another over my own, I would have told you to get your crystal ball checked. I was not a girl whose idea of bliss was being domestically oriented. I shunned Home Ec! A lot can change can’t it? I’ve found my happiness though in just that, domestic service. I currently live in an area south of Atlanta. I work outside the home, so balancing the two is always a challenge. But I try to manage it all with a smile on my face and remember that everything I do is for His honor.
NOTE from Danae: I am very excited to announce that this will Rheya's last "Guest post" as she will be an official Domestic Servitude blogger.
A New Way To Save in the New Year
Happy New Year everyone!
Recently we had a post about ways to cut costs, save money, and it made me realize I wanted to post about how I saved a lot of money last year just doing what I normally do while on the computer. During my normal day when using search engines on the computer, I used the Swag Bucks search engine first for my searches. By doing this I won swagbucks, which are basically imaginary money/points that you can then trade in for real things, such as merchandise, gift cards, etc.
Last year with only using the search engine a few times a day for minimal amounts of time, I was able to earn enough swagbucks to get $300 in amazon.com gift cards. It didn't take me any longer to use the computer than I was already spending. It didn't cost me a thing to do it, and I "earned" $300 cash money that I then used when I was doing my christmas shopping.
If you haven't heard of swagbucks, I suggest you try it out. If you have heard of it, but aren't using it actively, I suggest you start. Why not save/make money while you are doing the things you already do.
You can sign up here if you would like...
Swagbucks
It really does work and work well. I wasn't a believer until it worked for me. Hopefully it can work for you in 2011 as well. Every little bit helps.
Recently we had a post about ways to cut costs, save money, and it made me realize I wanted to post about how I saved a lot of money last year just doing what I normally do while on the computer. During my normal day when using search engines on the computer, I used the Swag Bucks search engine first for my searches. By doing this I won swagbucks, which are basically imaginary money/points that you can then trade in for real things, such as merchandise, gift cards, etc.
Last year with only using the search engine a few times a day for minimal amounts of time, I was able to earn enough swagbucks to get $300 in amazon.com gift cards. It didn't take me any longer to use the computer than I was already spending. It didn't cost me a thing to do it, and I "earned" $300 cash money that I then used when I was doing my christmas shopping.
If you haven't heard of swagbucks, I suggest you try it out. If you have heard of it, but aren't using it actively, I suggest you start. Why not save/make money while you are doing the things you already do.
You can sign up here if you would like...
Swagbucks
It really does work and work well. I wasn't a believer until it worked for me. Hopefully it can work for you in 2011 as well. Every little bit helps.
Tuesday, December 28, 2010
Save Money
Things to do to save money...
* Don't use paper towels or napkins - instead use cloth towels and napkins
* Cancel subscription to cable and watch things online
* Drop landline if you have a cell phone
* Use rechargable batteries
* Chop and grate yourself - cheese, fruit and veggies
* Don't shop on an empty stomach and make a list - then you won't be filling your cart with items that are more expensive or just grab junk food to make instead of a real meal.
* When you find a good sale, stock up but only enough to last until the next sale so that you don't waste by purchasing too much and it expires or you find another brand that is less expensive.
* Don't buy box cake and brownie mixes as basic ingredients such as flour and sugar are far less expensive.
* Cancel gym and work out at home - youtube has many exercise videos or check out exercise dvd's from the library
* Cut down on dry cleaning - I saved money doing more things on delicate or handwashing. If it says dry clean only then only dry clean but if the tag says dry clean it does mean that dry cleaning is preferable but not necessary. Wash things in cold water with a cool water detergent and either wash on delicate or hand wash. Now of course be careful what you do this with...I just started taking the chance and it has worked out for me. So use this tip with care as some items it might not work for - so if it is your very favorite dress then don't chance it
* If you have some clothes that aren't even suitable for donating, instead repurpose and salvage - cutting up old clothes for rags or use the fabric to make something else, salvage buttons, zippers, drawstrings and any trim that can be reused for mending or remaking.
* Don't print - think before you print. Do you really need to print the grocery list you just typed up? Could you hand write it on a piece of scrap paper? Can some things be stored on online storage or a disc instead of being printed.
* Pick up the store brand instead of the name brands. No-name cereals - are just as good as the name brand. Make sure you look down on the shelves as sometimes no-name items are on lower shelves instead of eye level next to the name brand.
* Check out day-old breads or meats about to expire in your grocery stores. Check closely for freshness.
* Make and bring your lunch instead of going out everyday.
* Go to the library to check out books, audiobooks, music and movies
Please share your money saver ideas.
* Don't use paper towels or napkins - instead use cloth towels and napkins
* Cancel subscription to cable and watch things online
* Drop landline if you have a cell phone
* Use rechargable batteries
* Chop and grate yourself - cheese, fruit and veggies
* Don't shop on an empty stomach and make a list - then you won't be filling your cart with items that are more expensive or just grab junk food to make instead of a real meal.
* When you find a good sale, stock up but only enough to last until the next sale so that you don't waste by purchasing too much and it expires or you find another brand that is less expensive.
* Don't buy box cake and brownie mixes as basic ingredients such as flour and sugar are far less expensive.
* Cancel gym and work out at home - youtube has many exercise videos or check out exercise dvd's from the library
* Cut down on dry cleaning - I saved money doing more things on delicate or handwashing. If it says dry clean only then only dry clean but if the tag says dry clean it does mean that dry cleaning is preferable but not necessary. Wash things in cold water with a cool water detergent and either wash on delicate or hand wash. Now of course be careful what you do this with...I just started taking the chance and it has worked out for me. So use this tip with care as some items it might not work for - so if it is your very favorite dress then don't chance it
* If you have some clothes that aren't even suitable for donating, instead repurpose and salvage - cutting up old clothes for rags or use the fabric to make something else, salvage buttons, zippers, drawstrings and any trim that can be reused for mending or remaking.
* Don't print - think before you print. Do you really need to print the grocery list you just typed up? Could you hand write it on a piece of scrap paper? Can some things be stored on online storage or a disc instead of being printed.
* Pick up the store brand instead of the name brands. No-name cereals - are just as good as the name brand. Make sure you look down on the shelves as sometimes no-name items are on lower shelves instead of eye level next to the name brand.
* Check out day-old breads or meats about to expire in your grocery stores. Check closely for freshness.
* Make and bring your lunch instead of going out everyday.
* Go to the library to check out books, audiobooks, music and movies
Please share your money saver ideas.
Friday, December 24, 2010
Holiday Candy
Here are two candy recipes that I tried this year and they came out so well I wanted to share with everyone. They are simple and easy and very yummy!
From All You Magazine, December 12, 2010 Issue 12
Peppermint Bark Trees
1 Cup lightly crushed starlight peppermints or candy canes
1 14 oz bag white chocolate candy melts, melted
1 12 oz bag dark cocoa candy melts (I substituted light cocoa and they were just as good),melted
Sprinkle about 1 Tsp crushed peppermint candies into the bottom of an 18 mini-tree shaped silicone mold or ice cube trays.
Spoon white candy melts into a ziplock bag; seal bag. Snip a small corner off bag. Pipe enough candy to cover mints by about ½ inch. Tap pan on countertop to smooth melted white candy. Refrigerate until candy is just set, about 5 minutes.
Spoon dark cocoa candy melts into another ziplock bag; seal bag. Pipe a thin layer of dark cocoa candy melts on top of the white candy melts. Tap tray on countertop to smooth. Refrigerate until firm, about 15 minutes.
Makes 18 trees
Ok, here’s what I learned.
1) I can’t pipe things in a ziplock bag. I found it much easier to spoon the candy into the molds
2) Hold off on melting the dark cocoa until after you have finished the white and have it cooling.
3) For melting the candy, put in microwavable bowl ( I used glass) put on ½ power for 2 minutes, stir and then microwave ½ power for 30 second intervals , stirring after each interval.
4) My silicone tray only has 12 spaces. So, after the first batch, I made a second half batch, and had to remelt the candy.
From Taste of Home Magazine “Come Home for Chrismas” December and January 2011
Delectable Maple Nut Chocolates
1 can (14 oz) sweetened condensed milk
½ cup butter, cubed
7 ½ cups powdered sugar
2 cups chopped walnuts
2 tsp maple flavoring
1 tsp vanilla extract
4 cups (24 oz or 2 bags) semisweet chocolate chips
2 oz bittersweet (or unsweetened) chocolate, chopped
2 tsp shortening
In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted.
Place powdered sugar in a large bowl; add milk mixture and beat until smooth. Stir in walnuts, maple flavor, and vanilla. Roll into ¾ inch balls; place on wax paper lined baking sheets. Refrigerate until firm, about 1 hour.
In microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate, allow excess to drip off. Place on waxed paper, let stand until set. Store in airtight container.
Makes 13 dozen
Notes:
1) I did not get 13 dozen, I got a little over 9.
2) You will need 2-3 times the space for the chocolate covered balls that you did for the rolled centers.
3) There is not a non-messy way to dip these that I found. I tried toothpicks, a fork, a spoon… make sure you have your apron on, you will likely be covered in chocolate.
4) I found I needed 3 bags of chips, 3 oz of bittersweet chocolate and 3 tsp of shortening for the chocolate candy shell.
My name is Rheya. If you would have asked me 20 years ago if I saw myself cooking, cleaning, sewing and serving the needs of another over my own, I would have told you to get your crystal ball checked. I was not a girl whose idea of bliss was being domestically oriented. I shunned Home Ec! A lot can change can’t it? I’ve found my happiness though in just that, domestic service. I currently live in an area south of Atlanta. I work outside the home, so balancing the two is always a challenge. But I try to manage it all with a smile on my face and remember that everything I do is for His honor.
From All You Magazine, December 12, 2010 Issue 12
Peppermint Bark Trees
1 Cup lightly crushed starlight peppermints or candy canes
1 14 oz bag white chocolate candy melts, melted
1 12 oz bag dark cocoa candy melts (I substituted light cocoa and they were just as good),melted
Sprinkle about 1 Tsp crushed peppermint candies into the bottom of an 18 mini-tree shaped silicone mold or ice cube trays.
Spoon white candy melts into a ziplock bag; seal bag. Snip a small corner off bag. Pipe enough candy to cover mints by about ½ inch. Tap pan on countertop to smooth melted white candy. Refrigerate until candy is just set, about 5 minutes.
Spoon dark cocoa candy melts into another ziplock bag; seal bag. Pipe a thin layer of dark cocoa candy melts on top of the white candy melts. Tap tray on countertop to smooth. Refrigerate until firm, about 15 minutes.
Makes 18 trees
Ok, here’s what I learned.
1) I can’t pipe things in a ziplock bag. I found it much easier to spoon the candy into the molds
2) Hold off on melting the dark cocoa until after you have finished the white and have it cooling.
3) For melting the candy, put in microwavable bowl ( I used glass) put on ½ power for 2 minutes, stir and then microwave ½ power for 30 second intervals , stirring after each interval.
4) My silicone tray only has 12 spaces. So, after the first batch, I made a second half batch, and had to remelt the candy.
From Taste of Home Magazine “Come Home for Chrismas” December and January 2011
Delectable Maple Nut Chocolates
1 can (14 oz) sweetened condensed milk
½ cup butter, cubed
7 ½ cups powdered sugar
2 cups chopped walnuts
2 tsp maple flavoring
1 tsp vanilla extract
4 cups (24 oz or 2 bags) semisweet chocolate chips
2 oz bittersweet (or unsweetened) chocolate, chopped
2 tsp shortening
In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted.
Place powdered sugar in a large bowl; add milk mixture and beat until smooth. Stir in walnuts, maple flavor, and vanilla. Roll into ¾ inch balls; place on wax paper lined baking sheets. Refrigerate until firm, about 1 hour.
In microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate, allow excess to drip off. Place on waxed paper, let stand until set. Store in airtight container.
Makes 13 dozen
Notes:
1) I did not get 13 dozen, I got a little over 9.
2) You will need 2-3 times the space for the chocolate covered balls that you did for the rolled centers.
3) There is not a non-messy way to dip these that I found. I tried toothpicks, a fork, a spoon… make sure you have your apron on, you will likely be covered in chocolate.
4) I found I needed 3 bags of chips, 3 oz of bittersweet chocolate and 3 tsp of shortening for the chocolate candy shell.
My name is Rheya. If you would have asked me 20 years ago if I saw myself cooking, cleaning, sewing and serving the needs of another over my own, I would have told you to get your crystal ball checked. I was not a girl whose idea of bliss was being domestically oriented. I shunned Home Ec! A lot can change can’t it? I’ve found my happiness though in just that, domestic service. I currently live in an area south of Atlanta. I work outside the home, so balancing the two is always a challenge. But I try to manage it all with a smile on my face and remember that everything I do is for His honor.
Tuesday, December 21, 2010
Apple Butter
4lbs of apples (sour ones, preferably)
1 cup apple cider (alcohol between 2.25% and 4.5%)
1 lemon (juice and zest)
2 tbs cinnamon
1 tbs all spice (whole)
1 tbs cloves (whole)
~ 4 cups of sugar
A knife edge of salt.
(You need one big pot, a mesh sieve, a mortar and pestle, a ladle and measuring cups, six to eight 8oz jars)
Cut the apples in quarters, and dump in a pot, kernels and peels and all. Add the apple cider. Heat to a boil, then simmer for 20 minutes until soft. Put clean and dry jars in the oven and heat it to 200F, boil the lids in water with a heavy boil for 10 minutes.
Mean while, grind the cloves and all spice with the mortar, to a fine powder.
Peek at the apples. If they're soft, put a bowl beneath the sieve, and pour the apples into the sieve. Grind them with the pestle, until all that's left in the sieve is peels and kernels and the apples are att the bottom. Scrape the bottom of the sieve.
Measure the apple pulp you now have. Add about ½ a cup of sugar per cup of apple pulp. Put the puple and sugar back on the stove, then stirr till the sugar has disolved. Add the spices, the salt, the lemon juice and zest.
Simmer for 10 minutes, then taste with a clean spoon (after using the spoon, put it in the dishwasher/sink and use a clean one again next time). Add more spices if you like.
Simmer while stirring until it's thick, which may take 30-40 minutes. Sieve again if you like, if the zest is in large pieces. Take out your jars. Then pour into *warm* sterilized jars and screw the lids on. Turn the jars upside down and cool them on the counter over the night. Mark the jars with content and today's date. Refridgerate. It should keep for at least 12 weeks in the fridge, and around 5-7 days after opening a jar as long as there's no fingers or used utensils poked into it. You can freeze it too, but use plastic containers for that.
Bio: I'm Daphne, and I'm a service-oriented submissive. I'm from Sweden, which is not to be confused with Switzerland - we don't make clocks or chocolate, nor do we wear leatherhosen. I've been in service for the past four years, to my Owner Mephisto. I love cooking, cleaning and organizing. My passion lies in making my Owner's life as pleasant and smooth as possible. I'm also a strong advocate for organic food without additives and cooking from scratch. I recycle, buy used and don't own a car, to minimize my carbon footprint. I'm studying for a Bachelor's in Culinary Arts and Meal Science
Monday, December 20, 2010
Gourmet Popcorn
For a last minute gift, something to bring to a party or to have around during the holidays for your guests is Popcorn. The popcorn kernels are very inexpensive and many of the ingredients I had on hand.
Chocolate Popcorn with Nuts
1/2 cup popcorn kernels
1 1/2 cups nuts (last year I used just peanuts this year I added mixed nuts to it)
3/4 cup sugar
3/4 cup light corn syrup
6 tablespoons butter
1/3 cup unsweetened cocoa powder
1 teaspoons coarse salt
Preheat oven to 200 degrees. Take a rimmed large cookie sheet (or jelly roll pan or 2 smaller rimmed cookie sheets) and line it with tinfoil. Spray it with cooking spray. Pop the popcorn and place in a large bowl. Add the peanuts and set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
Pour sugar mixture over popcorn and nuts; toss to coat. Keeping tossing even if it doesn't look like it is coating well. And even if you are having trouble getting it to coat "well" - it doesn't need to have chocolate on every bit of popcorn. It will be good no matter how the chocolate mixture coated the popcorn. Transfer to baking sheet. Bake until dry. Stirring every 20 minutes and cooking about 1 hour. Cool on sheet on wire racks. And then break apart into pieces. Store in airtight containers or ziplocks.
Zesty Popcorn
1/2 cup unpopped popcorn
6 tablespoons butter, melted
3/4 teaspoon paprika
1 1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 salt
1/3 to 1/2 cup grated Parmesan cheese
2 cups pretzels - optional
1 cup nuts - optional
Pop the popcorn. Place in a large bowl with pretzels and nuts if you are adding those (or 2 bowls if you don't have anything large enough to to place all the popcorn).
Combine butter, paprika, chili powder, salt, garlic and onion powder - stirring well. Pour over popped corn; stir to coat popcorn as evenly as possible. Turn mixture onto baking sheet. Sprinkle half the cheese on the popcorn. Bake at 250 degrees F for 20 minutes or until crispy; stirring once. Sprinkle with remaining cheese and toss to coat evenly. Let stand on baking sheet, stirring once or twice as mixture cools.
When thoroughly cool, store in airtight ziplock bags or container.
NOTES:
* I used butter but I am sure margarine would work also.
* My second batch of this I used Penzey's BBQ 3000 in place of the paprika and chili powder and it was even better. The first batch, as the recipe is above, was really good but the BBQ 3000 just gave it a little something extra.
Butterscotch Popcorn
1/2 cup popcorn kernels
1 cup light brown sugar, packed
1/2 cup corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanuts (optional)
Heat oven to 250 degrees F. Line a large cookie sheet (or 2) with tinfoil. Spray with cooking spray.
Pop the popcorn. Put nuts and popcorn in a very large bowl.
Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla extract, baking soda and salt until blended and smooth. It will foam up when you put in the baking soda - that is normal.
Working quickly and using two spoons, pour syrup over popcorn and nuts, stirring to coat thoroughly.
Pour mixture into pan; bake 45 minutes, stirring every 15 minutes.
Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely.
Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.
Chocolate Popcorn with Nuts
1/2 cup popcorn kernels
1 1/2 cups nuts (last year I used just peanuts this year I added mixed nuts to it)
3/4 cup sugar
3/4 cup light corn syrup
6 tablespoons butter
1/3 cup unsweetened cocoa powder
1 teaspoons coarse salt
Preheat oven to 200 degrees. Take a rimmed large cookie sheet (or jelly roll pan or 2 smaller rimmed cookie sheets) and line it with tinfoil. Spray it with cooking spray. Pop the popcorn and place in a large bowl. Add the peanuts and set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
Pour sugar mixture over popcorn and nuts; toss to coat. Keeping tossing even if it doesn't look like it is coating well. And even if you are having trouble getting it to coat "well" - it doesn't need to have chocolate on every bit of popcorn. It will be good no matter how the chocolate mixture coated the popcorn. Transfer to baking sheet. Bake until dry. Stirring every 20 minutes and cooking about 1 hour. Cool on sheet on wire racks. And then break apart into pieces. Store in airtight containers or ziplocks.
Zesty Popcorn
1/2 cup unpopped popcorn
6 tablespoons butter, melted
3/4 teaspoon paprika
1 1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 salt
1/3 to 1/2 cup grated Parmesan cheese
2 cups pretzels - optional
1 cup nuts - optional
Pop the popcorn. Place in a large bowl with pretzels and nuts if you are adding those (or 2 bowls if you don't have anything large enough to to place all the popcorn).
Combine butter, paprika, chili powder, salt, garlic and onion powder - stirring well. Pour over popped corn; stir to coat popcorn as evenly as possible. Turn mixture onto baking sheet. Sprinkle half the cheese on the popcorn. Bake at 250 degrees F for 20 minutes or until crispy; stirring once. Sprinkle with remaining cheese and toss to coat evenly. Let stand on baking sheet, stirring once or twice as mixture cools.
When thoroughly cool, store in airtight ziplock bags or container.
NOTES:
* I used butter but I am sure margarine would work also.
* My second batch of this I used Penzey's BBQ 3000 in place of the paprika and chili powder and it was even better. The first batch, as the recipe is above, was really good but the BBQ 3000 just gave it a little something extra.
Butterscotch Popcorn
1/2 cup popcorn kernels
1 cup light brown sugar, packed
1/2 cup corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanuts (optional)
Heat oven to 250 degrees F. Line a large cookie sheet (or 2) with tinfoil. Spray with cooking spray.
Pop the popcorn. Put nuts and popcorn in a very large bowl.
Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla extract, baking soda and salt until blended and smooth. It will foam up when you put in the baking soda - that is normal.
Working quickly and using two spoons, pour syrup over popcorn and nuts, stirring to coat thoroughly.
Pour mixture into pan; bake 45 minutes, stirring every 15 minutes.
Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely.
Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.
Sunday, December 19, 2010
Holiday Traditions
Last year Jen contributed some posts on Chanukah and so this year I asked my friend Rheya to contribute some about her holiday traditions. Thank you Rheya!Danae asked me to write a little about holiday traditions around my house. Now, I grew up in a traditional Catholic household. Christmas was very much centered on the birth of the Christ Child. There was always a Nativity Set under the tree and angels were more prevalent than Santa Claus.
Around my house, we celebrate both Christmas for Sir and the rest of both my family and His, and Yule for me. Yule can be called by many names, Winter Solstice being the most common. I am an initiate of Celtic Traditional Witchcraft and in my tradition, it was always referred to it as Alban Arthan, which is I believe is Welsh, but also the same name given in Druidic Tradition.
I was always quite discontent with Christianity, and felt like didn’t suit me. I found my own path in Paganism. And I learned where the Christian holidays have their roots. Christmas has its roots in the pagan holidays of Yule, the celebration of the Winter Solstice and Saturnalia. Both are about the return of the sun king (or oak king depending on your tradition) as a child born of the Goddess. The Winter Solstice marks the longest night of the year, after that the days begin to get longer and longer (the return of the sun). Saturnalia is the Roman equivalent, celebrating the return of Mithros, the Sun King.
Many traditions we associate with Christmas come from Pagan custom. The bringing of evergreen and holly into the house to decorate, for instance was begun to remind us that life still does exist under the heavy blankets of snow. Holly was thought to bring luck, and it was encourage that a sprig harvested at Yule be kept by the door. My High Priest used to say that it kept the house from being struck by lightning as well.
The tradition of decorating the boughs of evergreen came from offering gifts to the Earth Spirits, and to entice them to bless the fruits of the next year. Early ornaments were oranges with cloves pierced through the skin, apples, and woven wheat, nuts, berries, etc.
Bonfires and hearth fires were rekindled to invite the return of the sun and the sun king. The fires were relit using the Yule Log, which as part of the tradition was either harvested off the land, or gifted. It was bad luck to purchase it. In my coven, I can remember libating the log with ale and wassail before we burned it, putting all my good energy and hopes for the new year into the log.
And let’s not forget Santa Claus. Who is really a gnome, or earth spirit, possibly originally derived from the Norse God, Odin, who at Yule, lead a hunting party across the sky. Children would place treats for Odin’s horses near the chimney, in return Odin would leave sweets.
Some traditions my own coven used to practice that are not necessarily “standard” were our gift exchange. Instead of drawing names, we would bring gifts, and each gift would be set under an altar, according to what element it fit into. Candles would go under Fire, incense under Air, you get the idea. After the all gifts were placed accordingly, we would choose a gift from under the altar of the element we felt we needed to learn the most from in the coming year.
We would also make Wassail, a traditional holiday drink and we’d all take turns stirring the Wassail pot. After it was done, we would all gather and toast the return of the Sun King, and each other.
I’m going to try an re-create our Wassail recipe for you. But it has been many years since I moved 600 miles from my covenstead and I don’t seem to have the recipe written down anywhere. Or if I do, I can’t put my fingers on it. I guess it has been too long since I made it.
Wassail:
2 Gallon Jugs of Apple Cider
½ Gallon of Orange Juice
3-4 Oranges, sliced
3-4 Lemons, sliced
Cinnamon Sticks
Ground Nutmeg
Apple Pie Spice
Option: Dark Rum
Put the apple cider, orange juice, the slices fruit and 2-3 cinnamon sticks in a large pot (or pots!) and stir over low heat. Add ground nutmeg and ginger to taste. Add Rum to taste if desired.
That’s what I remember. Feel free to tweak it to your liking.
There is a lot more tradition I could have talked about, I merely skimmed the surface and did not get into any great detail (I could spend hours talking about traditions for Yule!). If you have questions or would like more information, please feel free to contact me.
I hope you all have a blessed holiday season, no matter what holiday you celebrate!
Winter Solstice/Yule falls on December 21 this year.
Bio: My name is Rheya. If you would have asked me 20 years ago if I saw myself cooking, cleaning, sewing and serving the needs of another over my own, I would have told you to get your crystal ball checked. I was not a girl whose idea of bliss was being domestically oriented. I shunned Home Ec! A lot can change can’t it? I’ve found my happiness though in just that, domestic service. I currently live in an area south of Atlanta. I work outside the home, so balancing the two is always a challenge. But I try to manage it all with a smile on my face and remember that everything I do is for His honor.
Saturday, December 18, 2010
Stocking Stuffer
Want a quick, fun, easy stocking stuffer? Clothes Pin Magnets. I made these the last couple years and stuck them in almost every stocking and package last year.
I bought a package of clothes pins at the dollar store (36 in a package). I painted them with a foam bush using the cheapest acrylic paint. They did dry very quickly because I didn't put the paint on thick - just almost a thin wash of it on the clothes pin. Once dry I took rubber stamps to stamp them with images. It didn't matter if the image fit on the clothes pin or not...having it run off the edge worked still. And then I glued a magnet to the back.
They would be cute too if you stamped names on them or to-do, urgent, read and so on them for an office or teacher. Michael's sells tiny alphabet stamps for $1 that work well on them.
I bought a package of clothes pins at the dollar store (36 in a package). I painted them with a foam bush using the cheapest acrylic paint. They did dry very quickly because I didn't put the paint on thick - just almost a thin wash of it on the clothes pin. Once dry I took rubber stamps to stamp them with images. It didn't matter if the image fit on the clothes pin or not...having it run off the edge worked still. And then I glued a magnet to the back.
They would be cute too if you stamped names on them or to-do, urgent, read and so on them for an office or teacher. Michael's sells tiny alphabet stamps for $1 that work well on them.
Thursday, December 16, 2010
Kitchen Hygiene
Kitchen hygiene. How how I (sometimes) despiseth thou. Keeping a kitchen clean and hygenic can be quite the nightmare, sometimes. If it's not for you being sick, tired or overworked, there's little sticky hands looking for crackers and jam, or just Owners having midnight snacks. I know if I just look away for two seconds, it's suddenly full of packages, dishes, pots and pans, and I'm wondering where the heck they came from.
Sometimes I wonder why I bother. Then, just now, at school, we've gone through kitchen bacteria and food poisoning - suddenly I think I need to give my kitchen a good scrubdown. There are some main pointers to keep your kitchen hygenic and your food safe, and I'll try explain why they're important:
Heat everything to 70C (160F) - This will kill most bacteria, for example salmonella, campylobacter and staphylococus aureus. It's really important to know this if you have a poor immunesystem or children. Now, most greens and vegetables can be served cold and uncooked, but wash them carefully in that case. EHEC is a version of e. coli. which can in lead to a fatal disease in the elderly and in children. If you google "e. coli. child death", the 754.000 pages found are quite depressing.
Keep your kitchen dry and clean. - Bacteria thives on moist, warm surfaces. Normal room-temperature is plenty enough warmth for most bacteria to grow. Small flecks of soup or water on already dingy surfaces become a breeding ground, a nest, for all kinds of yucky stuff that we'd rather not think about. Tidy up, dry off and avoid the hazard.
Wash hands after cracking eggs or touching raw meat – with soap that you rub vigorously for 20 seconds. - Washing your hands is the one of the most important thing you can do while cooking. Properly washing you hands means removing all jewelry (which you shouldn't wear while cooking anyway - engravings on rings can be filled with gunk), wetting your hands and taking some soap. Then rubb vigorously while singing Twinkle Twinkle Little Star. Remember between your fingers, under your nails and your cuticles - if you're baking, go up to your elbow. Rinse and dry off on a clean towel. If you touch raw meat, eggshells, your nose, sneeze, cough or accept something from your little one, you need to wash your hands again.
Wash all utensils promptly and always use fresh clean utensils between foods. - Don't touch cooked food with utensils that have just touched raw food. Don't use the same knife for all your ingredients. Wash and dry them in hot water with dishwashing liquid, dry and then go back. If one ingredient is contaminated, you will avoid contaminating the rest of them this way.
Never stick a finger in to taste, always use a fresh clean spoon. - I don't care how many spoons you have to wash. If you stick your finger in to have a taste, the food in the pot is contaminated. The end. Your mouth may carry Staphylocous aureus, and it may be on your skin. If whatever you're tasting is boiling, that's probably not a big problem, but for safety's sake - use a clean spoon every time and toss it in the sink after tasting.
Wash all cutting boards promply and buy new ones at least yearly. - Ah, yes. The cutting board issue. Wood or plastic? In my kitchen at school, we've one wood for vegetables and greens, and one plastic for meat, poultry and fish. That works out pretty well, since they won't contaminate each other. When your cutting board starts to get worn, get a new one. In one of those cracks, just as in your ring engraving, there may be hiding some nasty stuff that you can't get off. In the meanwhile, wash all cutting boards as soon as you're done. Hot, sudsy water works great, but do disenfect them from time to time, please?
Keep your fridge at 4C (39F) and your freezer at -18C (-1F). - 4C, or 40F, is the highest temperature allowed to store raw fish at (in Sweden). Fish should actually be stored at the point where ice starts melting, to keep the longest. But anyway, proper temperature in fridge and freezer will keep bacteria at a minimum. There are still bacteria that grow in fridge temperature, like Aeromonas Hydrophilas which is found in, among other things, freshwater fish, can grow in a fridge. When you take things out and the slowly heat up again, the bacteria growth increases. It does not, in anyway, decrease when the item is chilled again. It simply keeps growing, but slower.
Chill food rapidly, so that it reaces 4C (40F) within four hours. - A pot of beef stew can keep a core temp high for a long time, which is also oxygen free and clostridium perfringens mentioned above is having a field day. To avoid that window where bacteria can and does grow, you need to chill food rapidly. In winter, if you can, put it outside in snow and stirr ocationally. In summer, fill your sink with cold water and dump ice in it, then add the pot. Stirr about ever 15 minutes, so that it cools evenly. Add more ice and swap water as needed. Never EVER fall for the old custom of keeping a pot of soup or stew by the stove and reheating the entire thing when you want to eat, only to leave it to cool to room temperature on it's own.
Always reheat to 65C (150F), or serve at below 8C (46F). - Hot food is to be hot and cold food to be cold. That keeps you from that window where bacteria grows. Of course, eating food that's just cooled off on your plate is a rather low risk, but don't serve lukewarm food. Don't buy grilled chicken being kept warm, unless it's hot to the touch. Don't eat at a restaurant or buffé if you food is lukewarm.
Sanitize rags, dishcloths, sponges and brushes, knives and cuttingboards by submerging in bleach solution – two teaspoons of bleach to one quart of water for five minutes. - Or discard them, wash them or change them, as apprpriate. This keeps your utensils and cleaning tools ... well, clean. Sanitary. Hygenic. And all that good stuff. Weekly is a good idea, if not every few days.
Use rubbing alcohol on counter tops, in the fridge, on doors, door knobs, handles and lightfixtures. - ... and anywhere else you touch a lot, like the side of that door that you tend to swing shut behind you. You don't need to go crazy with the sanitizing - it's a home, not a hospital, after all. I'd suggest doing it ever once in a while or when spring and/or fall cleaning, anyway. Or after someone has had a flu or stomach bug. It's so easy to touch these places and not think about it when you return to cooking.
Of course, after writing about this, studying and breathing it for the past fourteen days, I'm a bit obsessive. However, I consider the above to be commonsense, normal guidelines for kitchen hygiene. So, being a good (pompous) example, I'm now off to clean the kitchen. Without a black-light or petry-dish, thank good God.
Bio: I'm Daphne, and I'm a service-oriented submissive. I'm from Sweden, which is not to be confused with Switzerland - we don't make clocks or chocolate, nor do we wear leatherhosen. I've been in service for the past four years, to my Owner Mephisto. I love cooking, cleaning and organizing. My passion lies in making my Owner's life as pleasant and smooth as possible. I'm also a strong advocate for organic food without additives and cooking from scratch. I recycle, buy used and don't own a car, to minimize my carbon footprint. I'm studying for a Bachelor's in Culinary Arts and Meal Science
Sometimes I wonder why I bother. Then, just now, at school, we've gone through kitchen bacteria and food poisoning - suddenly I think I need to give my kitchen a good scrubdown. There are some main pointers to keep your kitchen hygenic and your food safe, and I'll try explain why they're important:
Heat everything to 70C (160F) - This will kill most bacteria, for example salmonella, campylobacter and staphylococus aureus. It's really important to know this if you have a poor immunesystem or children. Now, most greens and vegetables can be served cold and uncooked, but wash them carefully in that case. EHEC is a version of e. coli. which can in lead to a fatal disease in the elderly and in children. If you google "e. coli. child death", the 754.000 pages found are quite depressing.
Keep your kitchen dry and clean. - Bacteria thives on moist, warm surfaces. Normal room-temperature is plenty enough warmth for most bacteria to grow. Small flecks of soup or water on already dingy surfaces become a breeding ground, a nest, for all kinds of yucky stuff that we'd rather not think about. Tidy up, dry off and avoid the hazard.
Wash hands after cracking eggs or touching raw meat – with soap that you rub vigorously for 20 seconds. - Washing your hands is the one of the most important thing you can do while cooking. Properly washing you hands means removing all jewelry (which you shouldn't wear while cooking anyway - engravings on rings can be filled with gunk), wetting your hands and taking some soap. Then rubb vigorously while singing Twinkle Twinkle Little Star. Remember between your fingers, under your nails and your cuticles - if you're baking, go up to your elbow. Rinse and dry off on a clean towel. If you touch raw meat, eggshells, your nose, sneeze, cough or accept something from your little one, you need to wash your hands again.
Wash all utensils promptly and always use fresh clean utensils between foods. - Don't touch cooked food with utensils that have just touched raw food. Don't use the same knife for all your ingredients. Wash and dry them in hot water with dishwashing liquid, dry and then go back. If one ingredient is contaminated, you will avoid contaminating the rest of them this way.
Never stick a finger in to taste, always use a fresh clean spoon. - I don't care how many spoons you have to wash. If you stick your finger in to have a taste, the food in the pot is contaminated. The end. Your mouth may carry Staphylocous aureus, and it may be on your skin. If whatever you're tasting is boiling, that's probably not a big problem, but for safety's sake - use a clean spoon every time and toss it in the sink after tasting.
Wash all cutting boards promply and buy new ones at least yearly. - Ah, yes. The cutting board issue. Wood or plastic? In my kitchen at school, we've one wood for vegetables and greens, and one plastic for meat, poultry and fish. That works out pretty well, since they won't contaminate each other. When your cutting board starts to get worn, get a new one. In one of those cracks, just as in your ring engraving, there may be hiding some nasty stuff that you can't get off. In the meanwhile, wash all cutting boards as soon as you're done. Hot, sudsy water works great, but do disenfect them from time to time, please?
Keep your fridge at 4C (39F) and your freezer at -18C (-1F). - 4C, or 40F, is the highest temperature allowed to store raw fish at (in Sweden). Fish should actually be stored at the point where ice starts melting, to keep the longest. But anyway, proper temperature in fridge and freezer will keep bacteria at a minimum. There are still bacteria that grow in fridge temperature, like Aeromonas Hydrophilas which is found in, among other things, freshwater fish, can grow in a fridge. When you take things out and the slowly heat up again, the bacteria growth increases. It does not, in anyway, decrease when the item is chilled again. It simply keeps growing, but slower.
Chill food rapidly, so that it reaces 4C (40F) within four hours. - A pot of beef stew can keep a core temp high for a long time, which is also oxygen free and clostridium perfringens mentioned above is having a field day. To avoid that window where bacteria can and does grow, you need to chill food rapidly. In winter, if you can, put it outside in snow and stirr ocationally. In summer, fill your sink with cold water and dump ice in it, then add the pot. Stirr about ever 15 minutes, so that it cools evenly. Add more ice and swap water as needed. Never EVER fall for the old custom of keeping a pot of soup or stew by the stove and reheating the entire thing when you want to eat, only to leave it to cool to room temperature on it's own.
Always reheat to 65C (150F), or serve at below 8C (46F). - Hot food is to be hot and cold food to be cold. That keeps you from that window where bacteria grows. Of course, eating food that's just cooled off on your plate is a rather low risk, but don't serve lukewarm food. Don't buy grilled chicken being kept warm, unless it's hot to the touch. Don't eat at a restaurant or buffé if you food is lukewarm.
Sanitize rags, dishcloths, sponges and brushes, knives and cuttingboards by submerging in bleach solution – two teaspoons of bleach to one quart of water for five minutes. - Or discard them, wash them or change them, as apprpriate. This keeps your utensils and cleaning tools ... well, clean. Sanitary. Hygenic. And all that good stuff. Weekly is a good idea, if not every few days.
Use rubbing alcohol on counter tops, in the fridge, on doors, door knobs, handles and lightfixtures. - ... and anywhere else you touch a lot, like the side of that door that you tend to swing shut behind you. You don't need to go crazy with the sanitizing - it's a home, not a hospital, after all. I'd suggest doing it ever once in a while or when spring and/or fall cleaning, anyway. Or after someone has had a flu or stomach bug. It's so easy to touch these places and not think about it when you return to cooking.
Of course, after writing about this, studying and breathing it for the past fourteen days, I'm a bit obsessive. However, I consider the above to be commonsense, normal guidelines for kitchen hygiene. So, being a good (pompous) example, I'm now off to clean the kitchen. Without a black-light or petry-dish, thank good God.
Bio: I'm Daphne, and I'm a service-oriented submissive. I'm from Sweden, which is not to be confused with Switzerland - we don't make clocks or chocolate, nor do we wear leatherhosen. I've been in service for the past four years, to my Owner Mephisto. I love cooking, cleaning and organizing. My passion lies in making my Owner's life as pleasant and smooth as possible. I'm also a strong advocate for organic food without additives and cooking from scratch. I recycle, buy used and don't own a car, to minimize my carbon footprint. I'm studying for a Bachelor's in Culinary Arts and Meal Science
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