Frogs in the Kneading Bowls! When Bread is On The Menu

Salutations!

I could handle frogs in my bed, and I could handle frogs in the hall, I could even handle frogs in the bathtub, but not in the kneading bowls! There were frogs all over the Sunday school classroom as we listened to the story of the plagues in Exodus. The Word said that there were frogs in the kneading bowls.

I am attached to my bread bowl. I love its wide rim and deep body. I love the way the stainless steel shines. I labor with that bowl! It's so satisfying to lift the towel off the top, and see bread raised and ready for the oven!

One of my favorite bread recipes is this one from Edward Espe Brown.

Focaccia-Olive Oil Bread With Fresh Rosemary
Makes two loaves.


2 c. warm water
2 tbsp. dry yeast
3 tbsp. fresh rosemary, minced
1/4 c. olive oil
1 tsp. salt
1 c. unbleached white flour
1 1/2 c. whole wheat flour
3 c. unbleached white flour
Olive oil for glazing
Coarse sea salt

Start with the water. Stir in the yeast, then the rosemary, olive oil, and salt. Stir in the one cup of white flour and the 1 1/2 c. whole wheat flour. Beat about 100 strokes.

Fold in 2 cups of white flour, 1/2 c. at a time. Turn the dough out on a floured board and knead using up to one more cup of flour to keep from sticking. Knead until smooth and elastic.

Let the dough rise for about an hour until it doubles in size. Punch down and let rise another 40 minutes.

Divide the dough in half. Shape each half as desired. Place on oiled sheet pan and brush the top with olive oil. Sprinkle with coarse sea salt.

Preheat oven to 375. Let rise about 20 minutes, and then bake about 25-30 minutes until browned.


This bread smells so good! Have you ever noticed what happens when bread is on the menu? Put out a pretty dish of butter and it disappears! At first we cut it with a serrated bread knife into evenly spaced portions, and soon we just rip it off like wolves in the woods! Bread goes with anything. Have you ever asked yourself, "What should we have with...?" and all the while you were thinking about that one thing... Bread?

When you are plagued with the doldrums, and stuck in a slump, get out your kneading bowls! Teach your children about Pharaoh. I like to sing a little ditty, "No! No! They cannot go!"

This is dedicated to my very special little people at HBC. Especially James, whom I can hear singing our ditty with great enthusiasm.

Swinging with you,
Alis

Fit Children

Good Morning Porch Pals!

Track season has started! It's time to lug the shoes, shorts, water bottles, snacks, and other equipment around in duffle bags. Martial Arts practices year-round. Often a stray belt, white cotton pants, or t-shirt finds its way to the car or laundry basket.

Boys need activity. Climbing trees, balancing on a rip-stick, riding a dirt-bike, lifting weights, these are all activities that my boys enjoy.

With all that exercise they also need fuel. I've got baked oatmeal in the oven right now just waiting for the youngest to wake up to. The aroma of apples, vanilla-flavored almond milk, and cinnamon should have him up in record speed. The oldest will need energy later today after practice. I've got delicious little power balls in the freezer. The recipe is easy and nutritious.


Almond Butter Balls

1c. almond butter
1c. almonds, finely chopped
1c. dried cherries
dash of cinnamon
pinch of salt
dash of cayenne pepper
1/4c. unsweetened cocoa powder
2tbs. honey or agave

Mix all ingredients until blended. Roll spoon-size portions into balls. Freeze.
Store in freezer. I like to store three balls in a snack-size bag, and store all the snack-size bags in a larger zip-lock. The recipe will make about 2 1/2 dz.

Our whole family loves these!

I'm so glad that I can be involved in keeping my boys full of strength and stamina. It brings me joy to see them healthy and feeling great!

Little changes like skipping soda, staying away from fast foods, and making sure that something is available for them to snack on that is healthy is so important.


Full of vigor,
Alis

When "Kid-Friendly" is on the Menu

Good Morning Friends! (Including Little Ones!)

Wake up, sleepy heads! It's time to rise and shine and give God the glory!
I was so blessed last night to discover a love note written many years ago to me from my oldest. It was carefully tucked inside the book that I was reading at the time, Apples of Gold. Such a treasure! Here's what it said,

Great Forever

During hard times I hope she'll look at this letter,

when in the seek of better.

My mom is great, my mom is awesome,

her berry-blue eyes, they are orchids in blossom.

She works so hard,

when in grief, I wish for her to daze at this card.

I could never take her for granted, no not never,

not for worse or for better. It would be too difficult,

considering she'll be great

forever!

Oh My Stars! The tears, friends, that wash a mother's cheek when she receives the blessings of admiration from her children.

I wanted to share the recipe with you for Peachy-Berry Breakfast Cobbler.

Torn from an old Raley's Supermarket advertisement, it has warmed our home and children many times over the years! A bowl of oatmeal, or a healthy muffin makes it a meal.

2 (15 oz.) cans juice-packed peaches, drained

1c. frozen raspberries

1/4c. fruit preserves (we like raspberry)

1/2 tsp. cinnamon

1/4 tsp. almond extract (don't skip)

dash nutmeg

1c. low-fat granola with almonds

Combine peaches, raspberries, preserves, cinnamon, almond extract and nutmeg in a square 8" pan, sprayed with non-stick cooking spray.

Bake at 325 for 20 minutes. Sprinkle granola over the top and stir. Bake for an additional five minutes.

Have you ever noticed what happens when you make a kid-friendly meal? Your children write love notes, and their smiles are like a post-it, stuck to your heart forever.

"What makes you think your children are secure in your love?"

from Apples of Gold. Something for us to think on today.

Praising Him from the porch,

Alis

Thank you God for the children in my family!

The Three O'Clock Cure

Good Day Ladies!

I have a confession to make. There are days that I become quite cantankerous around three o'clock. My body is tired, my energy is low and there could be casualties. However, we have the capability to use sound nutrition to remedy this predicament!

Cheddar-Apple Quesadillas

1 Granny Smith apple, cored and sliced
4 whole-wheat flour tortillas
1c. shredded sharp cheddar cheese (4oz.)

Preheat a large non-stick skillet over medium-high heat.
Fan out the apple slices over the bottom half of each tortilla and top with the cheese. Fold the tortillas in half. Place one tortilla into skillet and weigh down with a plate or soup can. Cook until cheese melts and tortilla is golden. Cut in half and eat.

These are so good on-the-go!
Make sure to use Granny Smith apples for optimal flavor.

No more galloping grumps,
Alis

*recipe from Ellie Krieger

Zuppa di Pesce

Good Morning!

Happy New Year! Have you had to write the date yet? Did you have to cross out a zero and put a one there instead? For me, a new year is exciting, open to possibilities, turning over a new leaf, and yet... it can be bittersweet. I'm getting older, the boys are getting older. Time is marching on, and it seems to go faster with each passing day. It's like arriving at the end of a great book in a series. There might be three books, and you've read through two.

The new year brought fresh snow with it. White as far as the eye could see. A clean chalkboard just waiting for a story to be written across it. A swing dangling from a frozen tree branch, a parked riding lawnmower skeptical of spring coming. The bird-bath substituting as an ice rink and the row of decorative porch furniture seeking shelter under the covered patio. I put on a pair of boots, grabbed Wonderdog and headed out into deep, dry powder. There is something pristine about fresh fallen snow. And it was so quiet! I got a lot of enjoyment from snapping a few shots with the camera.

It was a perfect day to try Italian Fish Stew. There is a Sicilian tradition called Meal of the Seven Fishes. Italian families savor several dishes on Christmas Eve which are prepared using a variety of fish types, cod, shrimp, squid, etc.
I was introduced to Fish Stew by a family member.

This stew is perfect for using up produce at the end of the week. Almost anything will work. A pound of fish is sufficient, and using up to two pounds will make a hearty meal! It is delicious with crostini or homemade croutons from peasant bread. White wine can be added for a more robust flavor. The stew is very healthy and low in fat.

Here are the ingredients:

olive oil
1/2 c. chopped onion
2 diced carrots
2 diced stalks of celery
2 garlic cloves, minced
28 oz. Muir Glen chopped tomatoes
1/2 red pepper, diced
the rind and juice from one whole orange
1/2 Tbs. sugar
red chili flakes to taste
2c. quality chicken broth or clam juice
1/2c. white wine
a bit of thyme
salt and pepper to taste
a bit of basil
fresh fish 1-2 lbs. (shrimp, cod or both)

The procedure:

1.) Saute the vegetables in 2 tsp. olive oil until tender, but not soft.

2.) Next add the tomatoes, red pepper and orange.

3.) Now add the remaining ingredients (except the fish) and simmer.

4.) During the last few minutes add the fish until cooked through.

Serving bread is important for sopping up this soup.

This soup/stew depending on your choice of thickness has real bite! Something fishy is going on around here. Since last night, I've probably indulged in six cups of this!

Bon Appetit!
Alis

When Breakfast is on the Menu

Welcome Friends!

What a pleasure to meet with you again after the holidays. Let's just take a jiffy and check out the porch. Most of the greenery is parched and the red ribbons are unfurling. The once tightly wrapped garland is
weary and sagging. The overall mood is implying that it's time to take down, renew and refresh.

Inside, the teetering towers of crumpled wrapping paper and remnants of packing peanuts litter the ground. I'll have to admit that the room is upside-down. This temporary status of my space is swelling with keepsakes and memories of Christmas. Cleaning up will validate the very real truth that this year's celebration is indeed over. I'd rather hold on a little longer.

Perhaps a piping hot breakfast will delay the job for a few more hours. I know, let's make Upside-Down French Toast! This recipe comes from an old Girl Scouts book. It's delicious.


1/3 c. butter
1/3c. packed brown sugar
1 8oz. can crushed pineapple (drained)
4 eggs
1 c. milk
1/4 tsp. salt
6  1" thick slices French bread

Preheat the oven to 400 F.
Melt the butter in a 13x9 baking pan. Stir in brown sugar and pineapple.
In a shallow dish, beat eggs, milk and salt. Dip bread slices into egg mixture, letting bread soak about 10 seconds on each side. Arrange bread slices on top of pineapple mixture.
Bake for 20-25 minutes. Spoon on a serving plate, upside-down.

Makes 6 servings.

Have you ever noticed what happens when breakfast is on the menu? Families have more energy for the rest of the day. Lunch doesn't seem nearly as far off, and most of the family lingers... long enough to say, "I love you!"

Things will be right-side up in no time! Enjoy this easy recipe and let me know what you think. If I can make this busy day uncomplicated, all of us will have a better day!

From the porch,
Alis

When Cookies Are On The Menu

There is something exceptional about a homemade gingerbread cookie. Is it the way the aroma of cloves and nutmeg steep into the corners of the kitchen? Or the textures of the molasses and butter colliding against the wooden spoon? Is it the sprig of ribbon tied to the top, in the hole punched there? Or the icing piped in curlicues fancifully around the edges? I doubt it!

Get real! It's the devouring them in your mouth part!

Have you ever noticed what happens when cookies are on the menu? Children smile wider! Schoolwork gets done faster, and the oven keeps the house warmer.

Gingerbread Cookies

1c. sugar
3 tsp. ginger
1 tsp. nutmeg
2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 tsp. baking soda
1/2 tsp. salt

Combine the ingredients above and then add:

1c. melted butter
1/2 c. evaporated milk
1c. molasses
3/4 tsp. vanilla

Mix well. Lastly, add:
4c. flour (one cup at a time)

When the dough is smooth, roll out 1/4" thick on a floured surface. Cut into shapes and bake on greased cookie sheets at 375 F oven for 7-10 minutes.
Recipe from kellishouse. blogspot.com

Do some baking mom!

From the porch,
Alis