Just Some Pictures

We had a few pants-optional days (for the younger set). We used those up planting all the acorns we could find. Good practice for winter weeding.


This is not an uncommon sight.

This is Margot doing her daily/hourly Bible teaching for Stella (with an Italian-English dictionary, because she thinks it's a hymnal -- don't ask). The picture is terrible because I have to sneak and skip the auto focus because they break up if they hear me coming. The focus is on the crib. Eeek. I'll try to get another shot because the posture of each sister is hilarious.



Toddler photography really does rock.










Porch stroller races





Expeditions






Birthday parties.

When Mama is Sick

There is lots of jumping, pajama wearing, rough housing, frozen/convenience food eating, drive through runs, plan changing, and daddy praising.

--Tonight--

My chard!


Tonight, I am going to make Heidi Swanson's Poached Eggs Over Rice

"You can use any type of wholegrain rice you like - just think non-white. There are many wonderful whole grain rice varietals out there to try - brown rice, red rice, wild rice - I used a black Japonica rice in the version pictured here. If I were sharing this with a friend or guests I might make the dressing a bit more elaborate (for example using the dressing from Otsu salad in Super Natural Cooking). As far as poaching the eggs is concerned, I've tried varying techniques over the years to achieve nicely poached eggs - recently abandoning the vinegar-water (as well as the whirlpool/ vortex technique) and instead opting for an approach more in line with the one highlighted in Michael Ruhlman's new book - utilizing a strainer to minimize flyaway whites.

1 tablespoon olive oil
1/2 onion, chopped
2 pinches of salt
pinch of crushed red pepper flakes (optional)
3/4 cup organic extra-firm tofu (optional), 1/4 inch dice
1 small clove garlic, chopped
2 - 3 cups dark leafy green, deveined and finely chopped
2 - 3 cups pre-cooked whole grain rice (brown is fine)
4 good quality eggs

Fill a wide-mouthed saucepan with 3-4 inches of water and bring to a simmer.

Separately, warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit - a couple minutes. Stir in the tofu if you are using it - let that heat up and brown a tad. Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.

Now back to the simmering water. You are going to use this to poach the eggs one at a time. Gently crack egg into a ramekin, carefully slip it into a mesh strainer over your sink - some of the whites will run through and strain off (if the mesh is too fine, you won't get the desired effect). This minimizes the fly-away whites you normally get. Now, carefully slide the egg back into the ramekin. Lower the ramekin down into the simmering water and let the egg slip out. Let it simmer there for a few minutes, past the point when the whites have become opaque. If you like a loose yolk, cook for less time. Remove the egg with a strainer or slotted spoon and either serve it atop some rice or set aside while you repeat the process with the remaining eggs.

Divide the rice between four bowls and serve each topped with one of the poached eggs.

Makes four servings."

above photo from her amazing blog

Uprooted

I had to re-do this picture. The first one just never really felt right to me. I hope you enjoy it. If you want a copy of the full sized version, please click that Gmail button at the top and ask me! If you want a copy of the other one, I will send that one too, just be sure to specify.

Then I did it again with some nandinas.



When did I become such a leaf lover?

We've spent some good time outdoors nurturing our plants. Margot only talks about gardening in Italian, since her only book experience with cultivating plants is in Italian. She's out there talking about pianti, and I just nod my head, pretending I understand.




Stella uprooted my heartiest pumpkin squash plant. Just like that. Up it came; the leaves have been weeping ever since.


Does any one know when to harvest carrots?

Home Already

I'm home from True Woman! My family is so happy to have me back, most notably Stella.




I made this for dinner with fresh green onions from my garden. I think I yanked them prematurely, but I couldn't wait!




They look so tiny chopped!



It's good to be home. I had a great time with my mother in law, sister in law and sweet niece Karis.

Fort Worthwards

I'm on my way out of town! Praying that the lord fills these little girls with heaps of grace for their daddy! And that he would fill me with his Spirit.

Love you guys



!