There are no words that could adequately describe the sadness that we feel for the community of Newtown, CT. It breaks my heart that something so senseless can still happen. My husband and I send out our deepest sympathies and prayers to the parents and families of those children, teachers and school staff who died.
Hug your loved ones close. Treasure every moment, every day, every member of your family, your extended family and your chosen family. Life is so fragile, so short and so precious.
God bless each and every one.
Waking up to a rainy day, I decided it was perfect for something substantial for breakfast. This is Labor Day and what better way to start the day together than to have homemade oat waffles and some homemade syrup? With such crazy busy lives, how often are you able to have a lazy, slow start to a week day with your Love? Not often enough for us!
Since I didn’t have any oat flour in the pantry, I decided to make about a half cup of it. Start by putting 1 cup of rolled oats into your food processor and pulse until ground into a fine flour. You should end up with about a 1/2 cup of oat flour.
To this add 1/2 cup soy flour and 1/2 cup unbleached all-purpose flour, 1/2 tsp. baking soda and 2 tsp aluminum-free baking powder, 3 tbsp. buttermilk powder and a pinch of kosher salt. blend all together. (Feel free to substitute any flours out for any of your favorites.) Add about 1 – 1/2 cups of water or low-fat milk and 2 tsp. pure vanilla extract. Stir until well combined and all the dry ingredients are wet, adding more liquid if too dry.
The batter will be heavier than regular pancake batter and a little lumpy as well. This ratio seems to make just enough for the two of us with maybe 1 or 2 leftover for snacking on later!
In the meantime, I had my little waffle maker heating up.
When it’s ready, I spray it liberally with non-stick spray. Pour about 1 ladle full of batter in the center of the waffle iron, close the top and wait for the light to go off!
The oat flour cooks a little differently than all-purpose flour does, but it does make a nice browned waffle and smelled absolutely wonderful! I eat mine with my homemade syrup while my husband adds peanut butter and applesauce and a little syrup to his. I like my fruit on the side.
This will be a stick-to-your-ribs kind of breakfast! Enjoy!
Thank you to Paula Manning Lewis for nominating my blog this week for the One Lovely Blog Award. My husband and I have enjoyed her Native American artwork for years and recently found her blog and began following her. You can see her work if you click here: Paula Manning-Lewis blog.
1. Thank the person who nominated you and link back to their blog – see above.
2. List seven random things about yourself –
a. I love to garden and try to mimic my Mom sometimes, although I’m not as good as her and she can put me to shame!
b. My creativity started at an early age because my parents sent me to piano lessons and I sketched all over the church bulletins every week!
c. Mom started me in the kitchen at the age of 6. My first experience with the stove – a shriveled up handprint because I thought the pretty red coils looked really cool and laid my hand on one.
d. I sang a solo part in the Christmas program in the 3rd grade. I think there were a million people there! (Not really, but it seemed like it!)
e. Cooking has become a real joy to me. I love to feed anyone who likes to eat whatever I can create!
f. Someone really wise pushed me into blogging…..now I really love it!
3. Nominate 15 other blogs – these are blogs that I follow and they also follow me. I love many different things about each one, which is why I chose them. I am new to this, but here goes:
4. Notify the 15 bloggers
5. Put the award logo on your blog.
Thanks again to Paula Manning-Lewis for nominating my blog for this One Lovely Blog Award!
I really thought this was an excellent reminder to us all. Kenneth Todd shares from his heart.It’s a gentle reminder that we are what our children mirror. It is very important what we are teaching and not teaching them…. Enjoy this post! I sure did. And thanks to Kenneth Todd for the insight. I just had to share it.
Lady came to visit us recently and the poor thing ended up very sick from her travels. She was gasping for air and her tongue had turned blue. We knew she was losing oxygen, but we didn’t know until later what exactly had happened. The vet told us she was in the midst of a heat stroke when we and her Mom/Dad rushed her to the doggie emergency room.
Once we knew Lady was okay, I decided to try out this wonderful recipe that The Scrumptious Pumpkin posted recently. It looked so easy and so healthy! I doubled the recipe so my mom’s dog, Skipper, will be able to enjoy these, too.
I started by making my own peanut butter. Using dry roasted, unsalted peanuts, I am able to control exactly what goes into the peanut butter and know for sure that there are no added hydrogenated fats, no salt, and no sugar. This peanut butter was made with peanuts and a little water, pulsed in the food processor until smooth.
As anyone who bakes bread knows, kneading dough is a lot of fun and this dough was no exception! My friend, Jozee, and I made a huge mess in the kitchen, but it was a lot of fun!
Stamping out the doggie bone shapes was just as fun, too!
Here is the actual recipe:
Doggie Peanut Butter Honey Treats
Yield: 20 Treats
1-1/2 tbsp canola oil
2 tbsp smooth, plain peanut butter
2 tbsp honey
1 c whole wheat flour
Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. Knead dough on a lightly floured surface and roll out to about half an inch thick. Cut treats with a cookie cutter and place on a parchment lined baking sheet. Bake about 10 minutes or until treats are firm to the touch.
Before freezing or storing, allow treats to cool and harden, about 30 minutes.
Lady would have eaten the whole batch if we hadn’t kept them from her!
Your doggie friend/baby will love you if you make these! It was a hit with Lady and I can’t wait for Skipper to get his! Thank you to The Scrumptious Pumpkin for the inspiration, the recipe and the idea!
After making the yogurt cheese, I just had to try the tzatziki! The recipe just looked so good and I was so hungry for something savory and full of garlic!
First start with getting the pita chips ready. Take a pita bread and slice it like a pizza then slice around the edge to separate the pita into two halves. Layer them in a baking sheet and brush with olive oil and lightly season with sea salt and freshly ground black pepper. Bake in a 350-degree oven until golden brown.
The recipe that came with the yogurt cheese maker looked so easy, so I decided to just go with it. Here is the recipe:
1 English cucumber, grated
2 cloves garlic, minced
1 tsp salt
1-1/2 cups yogurt cheese
2 tbsp. parsley, minced
After grating the cucumber, place it in a colander and sprinkle with the sea salt. Let the cucumber drain for 30 minutes. Squeeze the cucumber to remove all the excess liquid. Place the cucumber in a bowl with the yogurt cheese, add minced garlic cloves and parsley. If you like a little extra heat, add 1/4 tsp. hot pepper sauce. Cover and chill for 30 minutes to blend the flavors.
Serve with pita chips or cut vegetables.
These were absolutely delicious and the garlic was a very present scent and flavor! My garlic cloves were quite large, so that will account for the strong flavor. If you are a garlic lover, then, like me, use the largest cloves you can find! If you aren’t, then use smaller cloves to get the flavor a bit more understated! And the pita chips were crispy wonderful!