Tag: homemaking

Posted in Homemaking, Inspiring, Recipes

Kids in the Kitchen

Posted on by Katharine

Children learning in kitchen

All my children are taller than I am. But when they were little, oh, did we have funny times!

One day our five-year-old came up with a great one-liner: “I know how to make brown bread–toast it!” We laughed, but he was serious. He honestly was exploring with his mind, the finer points of food preparation.

Our canning successes and failures have impressed our children. As we ate peas for supper one night long ago, the seven-year-old said, “I’m glad God made seeds because if you plant just a small pack, you get a LOT of peas to eat!” Me too, Dearie.

Our pickled peppers always received rave reviews from all the hot stuff eaters. And the muscadine jam–you’d have to taste it to believe it.

They learned so much.

When the deer got our peaches and crab apples and drought got our pears, their joy at what we had was sobered by what we lost. They couldn’t wait to start again, to do better. But in the meantime, we could open jars and remember.

One thing they loved helping with in the winter was apple leather. It is so easy to spread applesauce on a lubricated pan and set it near the fireplace to dry for a few days. How they loved making funny shapes of it with scissors! It was a favorite snack for them.

Actually, nothing beats the Winter Doldrums like the warmth and aromas of something happening in the kitchen. Whether Big Sis is rescuing some old bananas in yummy banana bread, or everyone is taking turns at the handle of the apple-slicing/coring device for apple crunch, we get miles of smiles from being close family in a simple kitchen full of love.

Kids love to cook. It’s a part of growing up.

They love to break eggs, dump ingredients, stir, set the timer, read recipes, etc. The kitchen, to them is like a big friendly science learning lab where we get to eat the experiment. Happy the child who feels welcome in the kitchen!

So is there a way a five-year-old can make brown bread? Probably not, but if you are making bread and let him count and dump in the part that makes it brown, wouldn’t he love it? How easy to launch from there into an explanation of differences in flours, complete with a microscope!

If his twelve-year-old sister does the bread making, she’ll beam when Daddy cuts himself a second slice. The seven-year-old could coat the pan with wonderful squishy grease. Teens love to rescue everyone when the hot pan is ready to exit the oven; the challenge of facing actual danger is like a tonic to them.

Are there any recipes a five-year-old can really do himself? Yes, the apple leather is one of them. He could make the butter for Big Sister’s bread: just shake 1 cup room-temperature cream in a quart jar for about 15 minutes and it makes butter. You strain off the remaining liquid for him, and let him pack it into a bowl. Or how about pie dough crackers? Hand him scraps to roll, cut, and sprinkle with milk and sugar or salt. Of course, you bake it for him.

A slightly older child can do more.

Let him slice some ice box cookies and arrange them on the cookie sheet. He can help you form the dough into the short, fat snake before you freeze it.

You might try a batch of coffee-can ice cream. Have him put a layer of ice cubes and salt into a large coffee can. Set a small, sealed coffee can ¾ full of ice cream mixture into the large can. Place ice and salt around the sides and over the top. Seal the large can and let the children roll this on the floor about 15 minutes until the ice cream sets. What fun!

When it comes to much older children, we know our future homemakers belong in the kitchen, but perhaps we’re lost about how and where to begin with them.

The first step is mentally to prepare for a mess.

Face it: you are neat and tidy in the kitchen because you learned the hard way it’s better to clean as you go. Your recipes are common to you and it’s no problem to fix a mess crisis while you cook. For the beginner, to cook IS the crisis and spills are commonplace. You can wipe up for her as she goes—an option that is good only for a while—or ask her to clean up when she’s done. We all must learn to police our own area.

So expect splatters from ceiling to floor. Grin and bear it. When my husband’s mother and I experimented with throwing pizza crust instead of rolling it, we gained a laughable moment that helped bond me to her like little else can. You want to bond with your own young chefs so they can feel loved and feel good about family life.

And don’t be surprised if your young men want to join in. I suspect when Jesus cooked fish for His disciples, it was scrumptious. And He did not learn that in the carpenter shop, either.

For beginning cooks, I like a mix.

Store bought or homemade, a mix is perfect for learning, because there is some fun measuring and beginners can concentrate on technique. Add skills gradually, layer over layer. You will know when you have come to the point where you can show her a recipe and do something else nearby. You can keep an eye on her and she can ask questions without leaving her station.

So, how old is old enough for each task?

Often I measure by height. No one should ever cook on a stove while standing on a box or chair. If you cannot reach the knobs, you are too young.

A lot has to do with motor skills. I have a cute photo of my daughter and one of her brothers when they were young—so young they sat ON the counter with the brownie bowl between them. It was their first try at egg-breaking. The egg was not exactly in the bowl. They were too young.

Invite them in, though. If you have many very little ones, start slowly, perhaps with licking the spoon. Do what you think is best for you, not forgetting the purpose: to have fun with Mom and be prepared for life.

Here are some easy or fun recipes to get you started:

No Knead Bread

2 cups white flour
1 package dry yeast
1 ¼ cup milk
½ cup butter
¼ cup sugar
1 teaspoon salt
1 egg
1 ¼ cup whole wheat flour

Mix white flour and yeast. Warm milk, butter, sugar and salt to 120 degrees. Add to flour mixture with egg. Mix on low speed of mixer for 30 seconds, then on high for 3 minutes. Stir in whole wheat flour by spoon. Let rise 1 hour. Stir. Pour into greased bread pan. Let rise 30 minutes. Bake at 375 degrees for 45 minutes. Makes 1 loaf, 12 slices. Calories: 215 per slice.

Fast Fruit Ice Cream

1 can evaporated milk (not sweetened condensed milk)
1 quart individually frozen peaches OR 5 peeled, ripe frozen bananas
sugar or honey, to taste

Place into blender, cap, and blend on high until fruit is well blended. Place into ice cold container and freeze for about 3 hours. Or eat as is for a milk shake. Serves four. Calories: about 395, using peaches and 1 cup sugar.

Play Clay

1 cup flour
½ cup salt
1 teaspoon powdered alum
2 teaspoons cooking oil
1 cup water
food color (opt.)

Place all in medium saucepan. Stir and cook on medium for 3 minutes, or until dough leaves sides of pan. It will not be too hot, only very warm. Knead. Store in covered jar, or air tight plastic bag, in refrigerator. Looks, smells, and feels just as they hoped.

Have a great weekend!

 

Posted in Blessings of Habit, Home School, Homemaking, Wisdom

3 Things Home-Educating Moms Don’t Know about Retirement

Posted on by Katharine

Woman resting

We began home educating our kiddos in the early ’80’s, when things were just beginning to fire up a bit and there was almost no homeschool support to be had, anywhere. No advice. And for SURE, no advice about retiring.

Because we spaced out our children*, mostly at roughly four-year intervals, it took me 25 years to finish the job. Then I retired.

I’d like to give you a short list of shocking things I found out about myself and the whole retirement thing. I hope to save you some grief:

1. You do NOT necessarily get more done with all the children gone.

Nope. Sorry.

I know; it was a shock to me, too. I was so sure. I had to think about it a long time before I got it.

But it’s true.

You may have thought: There will be less laundry to do and fewer mouths to feed. There will be NO mud tracked in the door. There will be no more events to chase. I’ll be FREE!!!!

Think again.

You only get more done when they are gone if you keep on doing things.

Don’t feel bad; it took me ages to get this.

I remember my thoughts that first child-free morning:

Ahh—listen to it: NOTHING! The beautiful sound of no clamor, no to-do guilt—nothing in the world stopping me from that third cup of coffee.

PEACE!

Hours later, I was still basking in it, although I had somehow extricated myself from the recliner. I roamed around the house thinking I’d just take inventory and spend a day marveling at how simple life would become, now. Mentally, I gave myself a couple of months to coast and figure out what direction my life should take. I thought longingly about several projects I could now finish.

My stomach growled.

Wow. It was past noon. Hmm.

Ah well, only one sandwich and a cup of tea would take care of all my lunchtime duties. Cleaning only one knife, one small plate, and a cup would get me up and out of the kitchen and on with life. I could even eat in the sunroom, where the recliner beckoned.

And so it went, for days. Many days.

I thought I must have been really tired, to collapse like this.

2. The needs, schedules, and opinions of your children are what get you through it all.

I began to see this when I had my own desires for something outside the four walls. Most of the world works on a schedule and you cannot go to the library to chat with the librarian if the building is locked and she’s gone home. I acquired a young child to tutor. I ran out of stockpiled food (not feeding eight anymore made bulk-buying a bit silly.) I had to organize my life, somehow! Why was I always late?

The answers lay in the fact that, in the past, I did my level best at every task I took on, kept up with the outside world, and kept a brave, cheery face about it because:

  • My children had long heard lectures from me about doing our best at all times,
  • My children needed to be places without the embarrassment of arriving late and needed to see a good example set for timeliness,
  • My children got into serious trouble if they griped or grumbled.

WHAT.

It was about the children? They were watching?

Exactly.

And now, no one was.

And the truest self-test of character is to see what you do when no one is watching.

3. Your children work hard.

Unless you’ve already died of overwork, you make your children do a few things around the house.

Mine folded half the laundry, loaded and unloaded the dishwasher, kept their own bedrooms clean, dusted and vacuumed the living areas whenever I asked, mowed, tended trash, fed pets—I know I’m forgetting something. Oh, I paid them to do windows.

If you’ve taught your children to help around the house, guess what: Your children graduate and get new jobs. They help around a different house, eventually .

Now days, I fold all the laundry and load and unload the dishwasher. Dust still falls into their bedrooms and the whole house, grass still grows, trash still piles up, and strays still adopt us.

And I still love sparkling windows.

When we first began homeschooling, I remember the serious lecture I gave my family:

“I will be like any mom who works outside the home. I will have many hours when I cannot do housework. I will need help from the whole family, the same as if we were not able to live on only my husband’s income and I was forced to supplement it by going out of the home.”

That truth remains. Just remove the many hours when I cannot do housework, and insert: me.

Me doing housework.

How can you do better?

  • Spend your last year or two seeking God about what He wants you to do in your retirement.
    Get ready for those tasks.Begin walking in them before the last child leaves, so it will be less of a transition and you’ll have your new schedule nearly in place.
  • Keep a to-do list as you always did.
    Make yourself obey it for your OWN good, to please the Lord, to do your best.
  • Work, work, work!
    As we age, we lose muscle mass. Plan on a quick burn, maybe 30 minutes of hard work, every day—the kind that makes you perspire.
    Think of mowing in summer as a lovely multi-task that keeps you out of the weight room, the tanning bed, and the sauna.
    Wrap crime-zone tape around the recliner!

Any more discoveries? Ideas? Solutions? Share! Thanks!

*Those who know me know: When I say “children” I mean anyone under age 18, and several who are 18 or above. Mostly, I just mean “my own kids, grown or not, still living under my roof”. No offense meant to any kids who think they are grownups although still dependent, nor to any 32-year-olds who act like two-year-olds! 😉

Posted in Homemaking, Recipes

How to Make Mashed Potatoes (that are not from a box)

Posted on by Katharine

Some things just have to be done right. Really.

Mashed PotatoesWhen something as wonderfully delicious as mashed potatoes gets messed up, it can hurt feelings!

If you try to pick the serving spoon up out of the bowl, and you get the entire bowl of mashed potatoes with it, they’re messed up.

Sorry.

But there is a cure and you have found it, right here! Yay YOU! Read this and have lots of fun!

Mashed Potatoes

  1. Scrub well: one potato for each serving. (People often overeat this wonderful dish and leftovers are superb for many uses.)
  2. If the potatoes are not organically grown, peel them. If you do not enjoy peel in your mashed potatoes, peel them. Save the peelings for the chickens; they love ’em.
  3. Cut the potatoes into half-inch slices or one-inch cubes.
  4. Place cut potatoes into pan large enough for an inch of water over them, and also room to boil.
  5. Bring potatoes and water to a boil and add salt: For only one or two potatoes, add just a half teaspoon salt; for a big boiler full, add a tablespoon or so. Lower heat to simmer. (Just a few bubbles, not splashing around.)
  6. Simmer for about twenty minutes, at least. Test for doneness. Potatoes should be really soft and tender, to be done. If you stick a piece and it sinks down into the rest of the pieces, it’s too hard yet. If the fork goes straight into the piece or even breaks it easily, they’re done.
  7. Pour “done”potatoes and water into a colander over a large bowl. Set the cooking water aside to cool.
  8. Dump hot potato pieces into large mixer bowl and use beaters on low to break them up a lot. Then turn up speed to medium, to make them very mashed and fluffy.
  9. Add butter: If the large mixer bowl is close to full, add a whole stick of butter, at least; if you cooked only two potatoes, use less. Beat the butter in.
  10. Add milk: Do not be shy to add milk. Add it in small doses, but do add it. You do not want the potatoes to be stiff. It should be liked whipped cream or only slightly stiffer. It should not be like dried out playdough. Scrape edges into the middle to make sure all is blended well. Do not be afraid of overbeating–they need this.
  11. Turn off mixer and use spatula to smooth top of potatoes and mound them in the middle.
  12. Wipe edges of bowl clean and serve with a smile.

Variations:

  • Add garlic powder while beating.
  • Use cream instead of milk.
  • Add herbs of choice, dried and powdered, a pinch or two at a time to not overdo. Parsley is popular. Italian herbs are good. A few light flecks of something mysterious adds a lot, in this case.
  • Use cream cheese instead of butter.
  • Add chives.
  • Stir in bacon crumbles (not fake! real bacon!) with spoon, before mounding.

Leftover Mashed Potatoes

To Reheat: Place a small bit of milk in the bottom of a good pan and add cold mashed potatoes. Stir often and watch carefully while warming over medium heat. Be sure to heat through. Serve.

Potato Patties: Fry some bacon or sausage and set aside. Mix cold, leftover mashed potatoes with egg, about one egg for each cup or two of mashed potatoes. Drop by heaping tablespoon into hot pan drippings and fry until richly brown on one side; turn and fry other side.
Serve with gravy or honey. Mmm!

Potato Soup: Soften chopped onion and celery in small amount of butter, over medium heat, using a small pot. Add mashed potatoes and stir to warm. Add enough milk to make it a thin soup. Continue on medium heat until heated through and about to simmer. Serve with cheese (Swiss is a good one) and crackers.

That Cooled and Saved Potato Broth

Save in refrigerator for no more than a week. Use in recipes such as gravy, soups, and bread making. Just substitute for the liquid called for in the recipe. You will be pleased. Reduce or eliminate the salt called for in the recipe.

Posted in Blessings of Habit, Homemaking, Inspiring, Womanhood

Can I Teach You to Love Ironing?

Posted on by Katharine

learn to love ironing

Maybe I can; I surely hope I can . . . .

A lot depends upon where your heart is.

Ironing is an art.

I mean, we take the raw material and turn it into a sort of sculpture, don’t we? And it is most beautiful when the shirt is made right, in the first place, so the ironing chore is a joy for the one who irons: The plaids fall naturally into the pleats, the seams fold in the right direction, and the button placket is flat and cooperative.

In that way, ironing is like two artists who’ve worked together to send someone out into the world looking finely sculpted.

I’ll tell you, there is something about a man with a fresh haircut, who has groomed his face, and possesses the wealth of freshly ironed shirts to choose from in his closet, that makes him stand out, not only to his employer, but also to me.

I love giving that to my man. And that is the basis of my love for ironing.

The entire foundation for this love lies in the finished product.

  • I love looking at the shirts all lined up in the closet, ready to indulge in.
  • I love slipping into a smooth and lovely fresh-ironed shirt.
  • I love the way I look in the clothing that must be ironed.
  • I love feeling rich, as I do wearing an ironed shirt.
  • I love that my husband goes to work looking totally sharp every day.
  • I love knowing how to iron, and knowing not everyone does know how.

Ironing is probably very much an elitist, self-gratifying thing with me.

After all, I also love when building a tall lasagna that tastes magnificent because we grew the tomatoes, the onions, and even the eggs for making the pasta.

It’s a sort of self-satisfaction with the doing of it, I suppose. However, it also is totally a self-indulgence, quite a bit like rushing to be the first one to dig into the whipped cream carton…

Does that help?

How did I become so nutty?

It all began with my mother. I can remember watching her iron for hours on end, to make some spare cash for our family. It was something she could do and still be available for her children.

I remember she ironed for a woman who explained in an embarrassed way that she could not do ironing herself, due to arthritis in her hands, which were all gnarly with the devastation. This woman’s husband played an instrument in a dance band in the early 60’s. His white shirts had to be starched and ironed to a specific degree of perfection.

Watching that project taught me a lot about the right and wrong ways to perform with iron in hand.

I remember she also ironed for a woman who worked outside the home as a nurse. Think white uniform dresses, again totally starched and totally in need of perfection in ironing skills.

My mom was exceptionally skilled at the job, and loved knowing how, teaching me how, and devising new ways to improve.

(She tried re-inventing distilled water for her steam iron, by melting down frost from the refrigerator. Didn’t turn out too well, since the clothing then smelled like fish and bell peppers.)

Oh, it helps to know how.

One factor that adds to the pleasure is adding a bit of cooked starch to the last rinse water, and then hanging the shirts to dry.

After that, spritzing with water to iron makes the fabric stay glossy and in place, and makes the work last until you are ready to waste it on yourself.

As I said it is a self-indulgence thing.

And here is the boiled starch recipe: 1/2 cup corn starch stirred into 2 cups of water, then that mixture stirred into 2 quarts of boiling water. It thickens, some, as you stir, and becomes semi-transparent. Add this hot little mess to a half-washer-load of rinse water and then add all the clothing you want to starch, up to about six shirts or so. Agitate and spin on the gentle spin cycle, which leaves a bit more of the liquid in the fabric.

Hang this clothing indoors to dry.

That is the secret, and it is worth it, to me. This method keeps spray starch off the walls, floor, ironing board, iron, and everything else. It’s how we who really iron get that really good-looking shirt.

More about hanging clothing to dry, here.

Starching also adds to the longevity of any article of clothing, adding durability and protecting from body oils. It is truly worth every moment of the time it takes.

One small note before you reject every bit of this post: Try starching and ironing your favorite piece made of rayon.

You will be forever hooked.

Mmm.

Posted in Blessings of Habit, Homemaking, Inspiring, Wives

3 Best Times to Begin a Project

Posted on by Katharine

Ever wonder when would be the best time to begin a new project?

The Best Time!I do that from time to time.

And when we spend a great deal of time deciding when to begin, we are wasting time.

Wouldn’t it help to have a plan for when to begin a project?

Yes it would.

We often do not realize there are three basic types of projects, each with a sensible set of parameters that nearly dictate how to decide when to begin.

First, there is the long-term, self-started, easily interrupted project.

Crocheting an afghan for that wedding scheduled for next spring? Yes, you could begin it any day. It’s so far away, when you begin is not very important.

The best time to begin, if you really want to accomplish this project, is now.

Today. As soon as you finish reading this post.

Realize that beginning such a project includes, first, scheduling its progress. Scheduling means counting the units of the project such as skeins of yarn, and comparing to the time left, such as six months. Does the afghan include 12 skeins of yarn? Then you must complete two skeins every month, one-half skein every week.

Scheduling such a huge project this way accomplishes three objectives:

  • You will realize you must begin soon.
  • You will see how easy it will be to finish on time.
  • You will know, immediately, when you need to stay up past bedtime or work while talking on the phone, thus avoiding putting it all off until it’s too late.

Second, the Help You Promised to Provide

Get roped into making cookies for the next event at church? Promised to present a workshop at the ladies’ retreat? Someone counting on you to . . .

. . . It doesn’t really matter what we place in the blank, here, you have given your word you will do this thing. On time.

Guess when the best time is, to begin.

Now.

Immediately.

This is a matter nearly of life/death importance: It is your word. At least you can find the recipe and make sure you have all the ingredients. At least you can make an outline of the points you hope to present in the workshop, or a list of the visual aids you will need.

When I promise to bring something to somewhere, I often place that thing in my purse or in my car, immediately, before I forget. Then it’s done. If I arrive at the appointed place, it will be there with me. If I am not home when I give my word, I record a note to myself in my “palm pilot”. These notes MUST be dealt with before my next shampoo, or they will be erased. I know that and act accordingly.

Even if I say I will provide the thing next WEEK, it goes into the car NOW (unless it will melt, in which case it goes by the front door, in the way or even hung from the doorknob, obviously outward-bound.) With food items, I post a sticky note on the door at eye level, then another on the steering wheel of the car.

And when you say you will pray for someone, do so in the next breath, especially if you say this in an email. Then it’s done, and the prayer-ee will notice any effects, such as unexplainable peace, immediately, and remember it came from God.

Third, Those Projects You Wish You Could Accomplish

No one really cares if your kitchen is reorganized, but you wish it. Few will notice the grass in your day lilies, but you’d like to get it out of there. No one but you knows how messy your filing system on your laptop is, but it’s driving you slowly and completely crazy.

Begin now, by scheduling a non-negotiable time, each day, to work on it. By non-negotiable, I mean telling the children, “You know Mom has to fix the kitchen (flower bed, computer) right now, every day, so can it wait?” I consider interruptions akin to interrupting a phone call, if I am keeping a promise to myself. Children can even answer the phone for you while you are elbow-deep in kitchen utensils, you know, and you can train them to answer however you want, such as: “Mom is at work, right now. May she call back later? Thanks!”

So: At 10:00 each morning, I will empty one kitchen drawer, get the ick-o out of it, hammer the thing back together better, re-line it with new liner, eliminate the extraneous contents, and reload. It only takes a half hour, or less, and you will not believe how much more you’ll like yourself at 10:30.

OR: At 6:30 each morning, I will pull the grass from the day lilies for ½ hour.

OR: At 10:00 each night, I will get the misfiled folders out of one file and find all the missing things that should be in it.

Then give yourself another such kiss and hug tomorrow, on schedule.

I know, it seems like so much work, it seems so far away, it seems I’d never forget such a promise. However, the truth is that if we decide NOW how to deal with these challenges, we succeed. He who fails to plan, plans to fail.

So, here’s a quiz:

Posted in 'Tis the Season, Food, Recipes

The Organized Turkey!

Posted on by Katharine

Okay, I’ve been working more on being organized because I got a good start when I froze leftover turkey from the holiday, in approximately one-pound packages.

I hope you did not throw yours out or force your family to eat turkey until it was coming out of their ears!

Anyway, I’ve had three pounds of frozen turkey to look at in the freezer and have been dreaming until I just could not STAND it anymore!

So I made turkey minestrone. Sort of. Except I am not sure what that is and I did not have eggs to make noodles with (after making two cakes in a row. Well, really four, if you count mistakes…)

Anyway, the more I thought about turkey minestrone, the better it smelled, in my imagination. Nothing like it to get the cooking juices flowing!

Turkey Minestrone

So, here is the final product, in all its glory, followed by a recipe, of sorts, because I actually just dumped whatever sounded good, and I truly don’t know what minestrone IS! 🙂

I am sure if you think and add what you like in a soup, yours will be just as yum as mine!

Turkey Minestrone

4 Tbsp. bacon grease or olive oil
2 c. sliced mushrooms
1 c. onion, chopped small
1 c. celery, chopped
1 c. carrot, sliced
1/2 c. chopped parsley
Any or all of the following, to taste: rosemary, oregano, sage, lemon grass, basil.
1 jalapeno pepper and brewing bag for easy removal
1 clove garlic, pressed (or more!)
2-3 t. salt
1 t. black pepper
2 gal. filtered water
1-2 lb. of frozen turkey, cut bite-sized
1 can cut green beans
1 can cannellini beans
1 c. raw brown rice

In a large, non-stick pan, fry all raw vegetables and herbs until caramelized, on medium-high heat, stirring often and watching carefully. Take care not to break the pepper. Vegetables should be browned, some, and somewhat soft. Pan drippings should be a golden-rosy brown.

Retrieve the pepper and place inside bag. Set aside.

Pour some of the water into the hot pan to loosen all the drippings and create a rich broth. Pour entire contents of pan into a large stock pot (12 quart or more). Scrape pan well, to get all the goodie.

Add the rest of the ingredients, including bagged pepper, and bring to boil. Simmer, stirring constantly, for at least an hour. Enjoy with cornbread, sour cream, cheddar cheese, etc.

Perfect for a cold day! Mmm!