Friday, July 23, 2010

This Moment

{this moment}

So I am joining SouleMamma with sharing a moment with you all! Hope you have a peaceful weekend! We are headed off to a family camping trip! Cheers!!

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see.

*** *** ***

Wednesday, July 21, 2010

Wandering Wednesday

So I am joining GardenMamma with taking a photo of a place where my feet have lead me. So......

Here I stand by my daughter's bed, tucking her in after a trip through some story books. Oh these days are so precious to me..

Tuesday, July 20, 2010

CSA Share

So this is my third year of doing a CSA share, the first year it was all new to me and even more so the food, second year was getting my groove, and well this year getting a lot more experimental with things.
This week when we arrived it was so beautiful, all the colors, kids playing, flowers, oh my!!

There was some sampling this week"boy do my kids love that" they act like I don't feed them and what hurts is they look like I don't either but I swear I do and boy can my boy eat my girl not so much more like a bird. The lady was handing out pickled carrots Oh my are they good and addicting. The kids loved them. And now the 2lbs of carrots are soaking in the fridge should be ready to taste for dinner tomm night.
Here is the receipe for :

Pickled Carrot Sticks:

1lb carrots cut into 3 1/2 inch sticks
1 1/4 cups of water
1 cup cider vinegar
1/4 cup of sugar
2 garlic cloves,lightly crushed
1 1/12 tablespoons dill seed( during summer add fresh dill with seed heads to make a pretty jar)
1 1/12 Tablespoons of salt

Blanch carrots in a 4 qt saucepan of boiling water well-salted water for 1 minute, drain in a colander and rinse under cold water to stop the cooking. Transfer to any heatproof bowl or glass jars with a sprig of fresh dill.

Combine water, vinegar, sugar, garlic dill seed, and salt to the same saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Pour mixture over carrots, cool carrots uncovered, then refrigerate tightly covered for at least a day to allow flavors to develop. The carrots keep refridgerated in airtight container for up to a month.

I can't wait to try ours, here's hoping!!

Monday, July 19, 2010

Taking the time to empower our little ones

So this morning like many mornings I find myself getting all in a tissy because of the days work load ahead, all the things that I need to do knowing there will be a bunch that will still remain left undone and left for the next day. But this morning as the tissy was growing I realized that I need to take the time to included my little ones, they really are capable of a lot. Sometimes when they are crawling under my feet and in my back pocket, they are trying to tell me something( they want to help, and they want some of me) "Don''t they now I have a million things to do" Just Kidding! I want my kids to remember good things not me running around with my head cut off. So I included.... So here I pledge that I am going to try to do this more often to ask not demand their help, to included and teach so they will one day know how........So every Monday for the next few months I am going to post pics on how I am including and teaching will you join me??? How do you included yours????

Saturday, July 17, 2010