October 15, 2015
Dewey's 24 Hour Read-a-Thon Tradition
August 05, 2013
On the River...
August 14, 2011
Baked Macaroni and Cheese
2 cups of elbow noodles... can use gluten free noodles if you like and it works great.
4 Tbsp REAL butter not margarine. ;)
2 cups cheddar cheese
2 cups colby/jack
2 eggs
1 can evaporated milk
salt and white pepper to taste
Cook elbow noodles according to package.
Strain water off and add the butter. Stir in to melt
While you are waiting for the noodles to cook you can heat the evaporated milk in a saucepan just to boiling and then turn off. Temper the hot milk into the eggs (meaning whip the eggs while you slowly pour hot milk into them so they don't cook or curdle). Add the cheese into the hot milk and eggs to start incorporating and melting the cheese.
Once the pasta is done and buttered and the cheese/egg/ and milk mixture is ready stir all together plus a bit of salt and pepper to taste and put into a baking dish. Bake at 350 degrees for about 20 to 30 minutes or until cheese is bubbly.
April 30, 2011
13 Days...
I have taken on a few more hours at work lately. For those who do not know... I am an official sous chef for a local caterer now. I am part-time in my hours right now. I am still homeschooling two of my kiddos and this works out beautifully for us.
Thought I would drop by and say hello. I am hoping to really and truly get back to much more blogging since my time is more my own from now on. Here is a little treat from the dinner we had for my husband's birthday. Enjoy...
May 21, 2010
Changing the name...
For as far back as I can remember that is how food has been served here in my home, in my in-laws home, and in my Meemaw's home. At my childhood home we often served from the stove and took our plates to the table but it was still very family style in it's method with the counter being full of delicious looking bowls and pots of food.
As I get closer to graduation I have been thinking about who I am as a cook and what kind of work I want to do. I really feel a pull toward personal chef responsibilities and nutritional counseling. I would love to teach people how to cook for their families. I would also love to run a bed and breakfast at some point in my life. This is all geared toward families and eating together so a family table theme is appropriate as well.
As I take this new theme and run with it I hope to share the food of our lives... of our family... of our circle of friends. We are a church family... a scout family... a family with teens and small children... a family of special dietary needs... and I hope to share all of that with you as well as memories of food that have impacted me and my family along the way. All the archives will stay because so much of it is just us and what we love. I will still share books and cookbooks, recipes, photos, tools of the trade, setting a table, aprons I love, etc... Not much is changing but I have a little better focus for my sake in doing this. I hope you enjoy the changes and if there is ever something you would like to see, please feel free to let me know.
UPDATE... I found the name I want... it is from a book off of my shelf and now I won't change it again unless I find that someone else has this already. SOME DAYS THERE'S PIE!!!!!!!!!!!! I LOVE IT!!! Still family in nature... still food from our every day lives.... and some days there will be pie... ;)
July 31, 2009
A Frozen Treat...
July 10, 2009
My fascination with food...
I remember baking with my Mama and my Meemaw as a little girl. It was hard to get into the kitchen with my Daddy because he was such a perfectionist but when I went away to college and began my own food and cooking journey he was ALWAYS the one I called for instruction. I called when I needed to make a roast or cook a brisket. I called when I was making vegetable soup and potato soup. I called for just the right way to cook squash and carrots and any other vegetable I remember eating as a child.
It was not always pretty.... I remember as a newly wedded wife burning spam! LOL My precious husband ate whatever I put in front of him and never complained one bit. If something was really good, though, he would say that it needed practice and wink. I knew that meant it was a hit and I should hang onto that recipe to use again and again. He still says that, btw, but now it is just about every meal. He is truly encouraging and precious! He tells me that if I had a bed in the kitchen I would NEVER leave it!!! He is probably right... ;)
I can honestly say that I am a cookbook addict. It is true... with over 200 cookbooks and counting my shelves are buckling under the weight. LOL See?...
I am also the recipient of a few foodie magazines, too...
* Gourmet
* Vegetarian Times
* ACF Culinary Journal and Student Journals
* and Cook's Illustrated which is a gift from my Mama every year.... I love her!
With all of these cookbooks you better believe that I have Julia Child's Mastering the Art of French Cooking Volumes 1 and 2... thank you very much! ;) (this is my copy... 13th printing the year I was born so my copy is as old as ME! lol )
I started reading Julie and Julia today, too.... (this is my copy, btw)
and I now have a hankerin' for some good old fashioned Potage Parmentier (Onion and Potato Soup). I think of all the foods my Daddy made for me that is the most wonderful... he made it for us after we had been ill with just about anything... there was something very healing in it and to this day I crave it after a bought with whatever virus has plagued our home. I have not been sick lately but I might just need a bowl of comfort just because. I will try Julia's recipe this time... in the spirit of the book I am reading and in preparation for that movie coming on August 7th.
I will share if I do... :)
May 27, 2009
Grandma Carrie's Tea Cakes
1 cup butter
1/2 cup sugar
1 egg
2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/8 tsp salt
I cream the butter and sugar and then add the egg and vanilla. Measure out all the remaining dry ingredients and sift it into the creamed sugar and butter mixture and mix until fully incorporated. Then I roll out the dough on the counter and press the shapes I want. The cookie is about 1/4 to 1/2 inch thick. Place on parchment covered baking sheet and bake at 350 degrees for 15 to 20 minutes. Let cool and serve with tea.
June 02, 2008
About a boy's cake...
June 01, 2007
KAAAAAA CHOW!!!!!!!!!!!!!!!!!!!!
Another one of my experiments on one of my darling children.
Some cracks and mistakes but my precious boy recognized it
and it made me cry when I saw that little face light up so!!!
April 06, 2007
Sunday dinner...

Sunday dinner has always, ALWAYS been a big thing in my family. When I was a little girl I remember coming in from church to the smell of pot roast, potatoes and carrots or meatloaf and mashed potatoes and green beans. There was always a big family meal and we always ate together on Sundays. It did not change when I grew up and got married. Dan and I always ate a big meal together at home or with church members. When we lived in Crowley and were commuting on weekends to Paluxy for services as a young pastor and wife we would often spend the afternoons with congregation members for lunch and visiting time.
Holidays are especially memorable with Thanksgiving meals and Christmas meals. With Easter this weekend I am remembering Easter's past... Spring is particularly memorable in my mind because of Easter dinner together. There were lots of dinners followed by Easter egg hunts as a child. We would be dressed in our most magnificent attire and have to change into play clothes before eating and running off to find eggs. Sometimes we would be at my Meemaw's for chicken, black eyed peas, cabbage and a whole host of other southern delights. Dinner was ALWAYS followed by something scrumptious in the pie family.
I recall a particular Easter dinner we spent with a friend in college and his mother was from Scotland. I love the traditions that people share as a family. This dinner was complete with a corned beef, cabbage, potatoes and a luscious trifle, little spring table decorations and decorated boiled eggs for each person. We also spent one Easter with a couple in Kansas that took us out to eat because she did not cook but we sat around the table for hours at their home drinking coffee and tea, eating a cake she had baked from a box (which was just as lovely because of the company) and visiting after we had been out to eat. Everyone is so different in what they do and how they celebrate.
Once we moved back here to El Paso we have taken on the tradition of Sunday dinner at Grandma's (MIL). She often makes things like roast, roulade, chicken and meatloaf for Sunday celebrations together. This year will be a bit different, though. We are still eating at Grandma's but I am bringing the leg of lamb and the challah. No, we are not Jewish but we do celebrate a tradition of Old Testament Passover (along with a Seder) combined with the New Testament Resurrection Sunday. I am looking forward to cooking my first leg of lamb for the family. I will take pictures...
In the meantime, I pray you all have a lovely weekend with your families and all the traditions you will share!!! Please share some with us here if you feel so inclined. I would love to hear what you are having!!!!!
December 23, 2006
Kids finished the gingerbread today...


The decorators!!! They were so excited that I was not playing dictator today... LOL
What I did while they decorated! I made pillowcases for cousins today. See, I do more than cook!!! LOLHave a Merry Christmas!!!!!
You can read more at my main blog on our Advent and some Christmas G.I.F.T. Challenges.
See you after Christmas. :)
December 22, 2006
The Gingerbread start....
This was the first year that we baked out own gingerbread and it was really easy. I cannot believe we have not done this before. You can see more of the process at my Flickr account.
For the record... I am TOTALLY sugared out!!! I think I shall be eating grapefruit for the next week. LOL
December 14, 2006
Look what we have been up to...

Chocolate Walnut Biscotti - got the basic recipe
from Danielle at Never Trust a Culinary Student

Cranberry Pistachio Biscotti
from a little book I picked up a few years ago called
Mary Engelbreit's Cookie Cookbook.
(my favorite of the whole bunch we made today)

German Spritz - very good recipe! Got it online here...

Russian Tea Cakes - also a great recipe I found here...

Scottish Shortbread or Irish Sweet Biscuit
(same recipe different names)
I use a recipe I have from Darina Allen's little book
called Festive Food of Ireland
December 07, 2006
Seasonal Fun...

Looking for some recipes to do with your kids? Here are some fun links for you...
Mrs. C's Kitchen
Mrs. Claus's Cookbook
Making Cookies? Try Christmas-Cookies.com
or you can try these...
Baking Christmas Cookies
All-Recipes Christmas Cookies
Razzle-Dazzle Recipes Christmas Cookie Page
The Garden Helper offers Grandma Clara's Cookie Page
Family Fun's Christmas Recipe Page - Cookies Around the World (for our unit)
We will be building our Gingerbread House in the coming week. Here are some great links for you to get you started if you are doing one, too.
The Best Instructions I Have EVER Seen
Bob Villa Builds a Gingerbread House
Gingerbread Houses and lots of links
A Bit of History and some more instructions
Food Network tips and patterns
Home Sweet Gingerbread Home - Family Fun pages
I don't care what your politics are the White House is MAGNIFICENT this time of year.
If you are not into baking and building a real one then build a VIRTUAL GINGERBREAD HOUSE
ENJOY!!!!!!
November 10, 2006
Feast Day...
Here is dinner tonight, too...

Sweet Potato
Pumpkin Dinner Roll
Jellied Cranberry Sauce
Turkey and gravy
Wild Rice
Spinach (I did this instead of brussel sprouts
'cause I could not find them in the freezer)
For the record this was the BEST TURKEY I have EVER made.
Chef told me to smother it in catsup
(something about an acid on the skin)
and then I cooked it at 475 degrees for 15 minutes
and then turned the oven down to 375 and
cooked it an hour for every 4 pounds or so.
I also cooked the breast on the bottom and had water
in the pan to start and added more about
halfway through the cooking time.
This was also EXTREMELY HEALTHY!!!
I used very little salt and sugar only went into the cranberries.
My heart is thanking me!!!!! ;)
July 20, 2006
Some treasures from my parents...
July 19, 2006
The cobbler dish...
While I was home we dug this out of the cabinet. I have laid claim to this precious stoneware when my mom is done with it. It sat for many years in the kitche of my beloved Meemaw. You see, so much of what I do in the kitchen is about preserving the memories I have of sitting on a little bright red diner bench and table in the kitchen of my Meemaw while she would make such wonderful concoctions. I enjoyed homemade buttermilk biscuits, a big steaming bowl of freshly hulled and cooked peas with little chunks of bacon floating in it. I had so many wonderful things from her kitchen including a peanut butter and homemade plum jelly sandwich with a serving of Fritos corn chips and a glass 8 ounce bottle of Coca Cola while catching her daily Soap Operas with her before she had to dash off to work in the local hospital as a nurses aid. I have since let go of the soaps for better things but the memories of those foods and now trying to replicate them are a real treasure for me.
This particular cookware was the home to many desserts over the years. One such dessert was the recipe I shared with you below. After my Meemaw passed away in 1988, my Pawpaw took over the responsibility of baking that cobbler for my family each week when he would come for Sunday dinner. I reintroduced it to the cobbler recipe this week and cobbler never tasted so good. Yes, this little bit of stoneware is much more than meets the eye. It is pure gold in my book!!!
July 18, 2006
The Peach Cobbler
I made peach cobbler while I was home. My Dad brought fresh peaches from a local farmer for me to use. Here is the recipe and some pictures for you to enjoy...
Melt one stick of butter or margarine in a casserole dish. In a mixing bowl combine 1 cup flour, 1 cup sugar, four teaspoons baking powder and one cup milk. Mix them well and then pour them into the baking dish with the melted butter. DO NOT STIR TOGETHER JUST POUR IT AND LEAVE IT ALONE. Then add your peaches, which have been macerating in sugar and a bit of flour to thicken and form juice, into the batter mixture and DO NOT STIR THAT EITHER. It will cook in such a way that the batter will form a crust all the way around the peaches and up to cover the top. Place baking dish on a baking sheet and put into a 350 degree oven for about 40-50 minutes or until golden brown on top. You can use canned fruit pie filling for this recipe, too. Serve with ice cream or whipped topping. Here are the results...


