The gin version is definitely easier to scrape out as slush, but both are refreshing on a HOT day.
Wednesday, July 11, 2012
My favorite 'beat the heat' drink!
This slush recipe is a favorite in our house. I make both a non-alcoholic version and the gin version. I often just use 1/2 a bottle of gin to make it go further. Gin is a bit pricey :)
The gin version is definitely easier to scrape out as slush, but both are refreshing on a HOT day.
The gin version is definitely easier to scrape out as slush, but both are refreshing on a HOT day.
Wednesday, June 13, 2012
Fizzy Ginger Soda
Thanks to a book I picked up at our local library some time ago "Urban Pantry" by Amy Pennington, I found this amazing recipe that I've made a number of times now!
Note: Be careful during the fermentation process. I had a container explode on me once, and it made a sticky mess! Now, I make sure I check on it after about 7 days, and often it's ready then depending on the time of year (longer in winter).
Absolute cure for an ailing tummy!
From Amy's book:
This homemade version of ginger soda uses naturally occurring yeasts to ferment sugar into alcohol, which creates a light carbonation in the drink. Start to finish, this process takes about three weeks, possibly less time. The fermentation does create a small amount of alcohol in the final beverage, but not enough to get children loopy by any means.
Start:
1 cup water
2 teaspoons sugar
2 teaspoons ginger, freshly grated
Cheesecloth
Soda:
8 cups water
One (2- to 3-inch) piece of ginger, grated
1 ½ cups sugar
3 limes, grated outer peel and juice
Water
Begin with the ginger start. Combine 1 cup water, 2 teaspoons sugar, and 2 teaspoons ginger in a small bowl and stir well. Cover the bowl with a piece of cheesecloth, folded into several layers. This will keep gnats and insects out but allow air in. Hold the cheesecloth in place with a tight rubber band and store the bowl in a warm spot in your kitchen. Every two days, add another 2 teaspoons sugar and 2 teaspoons ginger. Stir and cover with each addition, leaving the mixture to sit for a total of 8 days.
After that, your start should be bubbly and fermenting. If not, continue adding sugar and ginger in equal proportions every 2 days, until bubbly and active.
Next make the soda. In a large saucepan, boil the water, ginger, and sugar. Once boiling, remove the mixture from the heat and stir in the grated lime peel. Set aside. Meanwhile, strain the liquid from your ginger start, passing through a cheesecloth until the liquid is fairly clean and clear. (Reserve the pulp from the ginger start—see Pantry Note below about restarting a batch of ginger soda.) Set aside the ginger start liquid. Once the soda water has completely cooled, strain out the ginger and lime peel.
Add the lime juice and the ginger start liquid. Add water to this mixture until it measures 1 gallon.
Bottle in a sealable jar or a recycled plastic soda bottle (any container that is sealable will suffice). If using large (or small) bail-top jars or jugs with a rubber gasket, clamp down the gasket fully to seal. (I use two half-gallon wide-mouth mason jars.) If reusing plastic bottles, screw on the lid but leave a bit of give in the torque, so air is able to move about some. Store in a warm, dark spot for 10 to 14 days before opening. This allows time for fermentation to occur. Cool your jars before opening. Cooling halts the fermentation process. Be careful when opening, as carbonation has built up and soda may escape from the bottle quickly.
Pantry Note: You can restart a batch of ginger soda by using the same start pulp you strained and adding 1 cup of water, 2 teaspoons of ginger, and 2 teaspoons of sugar. And speaking of sugar, if you double this batch, you’ll need to add a bit more sugar to your soda, otherwise the result is slightly sour. (I learned this the hard way.) Also, if carbonation is very strong, it’s possible that some bottles may explode during fermentation. Make sure to store in a cool place, away from other foodstuffs. I store my jars in my pots and pans cupboard. Craft-brewing supply stores carry 12-ounce “beer” bottles and caps, if you’d like to bottle your ginger soda individually.
The finished product:
Note: Be careful during the fermentation process. I had a container explode on me once, and it made a sticky mess! Now, I make sure I check on it after about 7 days, and often it's ready then depending on the time of year (longer in winter).
Absolute cure for an ailing tummy!
From Amy's book:
This homemade version of ginger soda uses naturally occurring yeasts to ferment sugar into alcohol, which creates a light carbonation in the drink. Start to finish, this process takes about three weeks, possibly less time. The fermentation does create a small amount of alcohol in the final beverage, but not enough to get children loopy by any means.
Start:
1 cup water
2 teaspoons sugar
2 teaspoons ginger, freshly grated
Cheesecloth
Soda:
8 cups water
One (2- to 3-inch) piece of ginger, grated
1 ½ cups sugar
3 limes, grated outer peel and juice
Water
Begin with the ginger start. Combine 1 cup water, 2 teaspoons sugar, and 2 teaspoons ginger in a small bowl and stir well. Cover the bowl with a piece of cheesecloth, folded into several layers. This will keep gnats and insects out but allow air in. Hold the cheesecloth in place with a tight rubber band and store the bowl in a warm spot in your kitchen. Every two days, add another 2 teaspoons sugar and 2 teaspoons ginger. Stir and cover with each addition, leaving the mixture to sit for a total of 8 days.
After that, your start should be bubbly and fermenting. If not, continue adding sugar and ginger in equal proportions every 2 days, until bubbly and active.
Next make the soda. In a large saucepan, boil the water, ginger, and sugar. Once boiling, remove the mixture from the heat and stir in the grated lime peel. Set aside. Meanwhile, strain the liquid from your ginger start, passing through a cheesecloth until the liquid is fairly clean and clear. (Reserve the pulp from the ginger start—see Pantry Note below about restarting a batch of ginger soda.) Set aside the ginger start liquid. Once the soda water has completely cooled, strain out the ginger and lime peel.
Add the lime juice and the ginger start liquid. Add water to this mixture until it measures 1 gallon.
Bottle in a sealable jar or a recycled plastic soda bottle (any container that is sealable will suffice). If using large (or small) bail-top jars or jugs with a rubber gasket, clamp down the gasket fully to seal. (I use two half-gallon wide-mouth mason jars.) If reusing plastic bottles, screw on the lid but leave a bit of give in the torque, so air is able to move about some. Store in a warm, dark spot for 10 to 14 days before opening. This allows time for fermentation to occur. Cool your jars before opening. Cooling halts the fermentation process. Be careful when opening, as carbonation has built up and soda may escape from the bottle quickly.
Pantry Note: You can restart a batch of ginger soda by using the same start pulp you strained and adding 1 cup of water, 2 teaspoons of ginger, and 2 teaspoons of sugar. And speaking of sugar, if you double this batch, you’ll need to add a bit more sugar to your soda, otherwise the result is slightly sour. (I learned this the hard way.) Also, if carbonation is very strong, it’s possible that some bottles may explode during fermentation. Make sure to store in a cool place, away from other foodstuffs. I store my jars in my pots and pans cupboard. Craft-brewing supply stores carry 12-ounce “beer” bottles and caps, if you’d like to bottle your ginger soda individually.
The finished product:
Thursday, March 22, 2012
Staying on budget
Well, I graduated from Dave Ramsey's course "Financial Peace", and figured I should put the principles taught into action. Easier said than done. I spent a good two hours transferring my basic budget into a full-blown, "count every penny" budget on Excel. But, it felt good!
Thankfully, we're already debt free, so we didn't have that worry over our heads, but we do still have $25,000 left owing on our home. It's time to be more pro-active in getting that paid off quicker. Our goal: 1 year from now! Our mortgage allows us to pay an extra 20% of the original principle per year. That's $13000 per year in addition to our regular mortgage payments. Lord willing, we will have our mortgage paid in full in less than 15 years. With 8 of those years seeing Randy in full-time university, I'd say that's a huge blessing!
My next project was to try and use the credit cards less. We didn't feel we could live without them totally, because we purchase items online and use them when travelling rather than carrying cash. Our bank doesn't offer the debit credit card, so that wasn't an option.
But, we did decide to use cash for all other purchases. Dave says that we generally spend an extra 30% when shopping with credit cards. I think he's right, and wanted to change that. And, so, I reverted to Dave's envelope system. I figured paper envelopes wouldn't last, and Dave's envelope system that he sells just wasn't part of my budget.
So, using scraps of fabric from my stash and a few zippers I had laying around, I made my own. Simple and fun. I will want to use these. They took me less than 30 minutes to throw together. Nothing too fancy, but they will do the trick.
I like how they turned out. Today I will start using them, and we'll seeing how effective they are.
Note: we are using Dave's recommendation of having "blow money" every month, but I didn't see the need for an envelope for that. That will just go into my wallet, as I can't have an empty wallet, can I.
Thankfully, we're already debt free, so we didn't have that worry over our heads, but we do still have $25,000 left owing on our home. It's time to be more pro-active in getting that paid off quicker. Our goal: 1 year from now! Our mortgage allows us to pay an extra 20% of the original principle per year. That's $13000 per year in addition to our regular mortgage payments. Lord willing, we will have our mortgage paid in full in less than 15 years. With 8 of those years seeing Randy in full-time university, I'd say that's a huge blessing!
My next project was to try and use the credit cards less. We didn't feel we could live without them totally, because we purchase items online and use them when travelling rather than carrying cash. Our bank doesn't offer the debit credit card, so that wasn't an option.
But, we did decide to use cash for all other purchases. Dave says that we generally spend an extra 30% when shopping with credit cards. I think he's right, and wanted to change that. And, so, I reverted to Dave's envelope system. I figured paper envelopes wouldn't last, and Dave's envelope system that he sells just wasn't part of my budget.
So, using scraps of fabric from my stash and a few zippers I had laying around, I made my own. Simple and fun. I will want to use these. They took me less than 30 minutes to throw together. Nothing too fancy, but they will do the trick.
I like how they turned out. Today I will start using them, and we'll seeing how effective they are.
Note: we are using Dave's recommendation of having "blow money" every month, but I didn't see the need for an envelope for that. That will just go into my wallet, as I can't have an empty wallet, can I.
Monday, March 19, 2012
Yummmy...Homemade Little Debbie Oatmeal Cookies
Thanks to Pinterest and this gal http://bloomingonbainbridge.blogspot.ca/2011/11/oatmeal-creme-pies.html, I found a recipe for one of my favs! I decereased the amounts of butter, but left everything else the same.
Oatmeal Cream Pies:
1 1/4 cup margerine/butter, softened
1 cup brown sugar (packed)
1/2 cup sugar
1 1/2 cups flour
3 cups oatmeal
1 egg
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
Heat oven to 375 F. Mix all ingredients together and drop by rounded tablespoon 2" apart on parchment lined baking sheet.
Bake for 10 minutes, leave on pan for 2 minutes to cool. Remove from pan and cool completely.
Cream Filling:
1/4 cup soft margerine/butter
1 tsp vanilla
2 cups icing sugar
1 - 2 Tbsp cream
Combine all in bowl and beat on low until well mixed. Then beat on high until light and fluffy.
Spread 1 Tbsp cream filing between 2 cookies.
I did a trial run a few weeks ago and they were a huge hit with my family. Today I made them again, this time a double batch. They're coming to my next Bible study for my friends to enjoy.
Oatmeal Cream Pies:
1 1/4 cup margerine/butter, softened
1 cup brown sugar (packed)
1/2 cup sugar
1 1/2 cups flour
3 cups oatmeal
1 egg
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
Heat oven to 375 F. Mix all ingredients together and drop by rounded tablespoon 2" apart on parchment lined baking sheet.
Bake for 10 minutes, leave on pan for 2 minutes to cool. Remove from pan and cool completely.
Cream Filling:
1/4 cup soft margerine/butter
1 tsp vanilla
2 cups icing sugar
1 - 2 Tbsp cream
Combine all in bowl and beat on low until well mixed. Then beat on high until light and fluffy.
Spread 1 Tbsp cream filing between 2 cookies.
I did a trial run a few weeks ago and they were a huge hit with my family. Today I made them again, this time a double batch. They're coming to my next Bible study for my friends to enjoy.
Friday, March 16, 2012
Thai Fisherman Pants, please!
On my last trip to Marare, Uganda, one of our team mates had a pair of fisherman pants and always seemed so comfortable in them. I decided on our return that I would figure out how to make a pair, even if it meant taking hers and using them as a pattern.
Burda Patterns(www.burdastyle.com/patterns)came to my rescue (and my teammate's -- I don't think she would've given hers up too easily). They had a pattern for purchase that looked like the real thing. I found a number of other patterns online, but they didn't have the extra crotch piece. I paid the $ and downloaded the pattern. This was in September. Then life got busy. Finally, this March I pulled out the print outs and got busy.
Once I pieced everything together, and cut out the fabric, the rest was quick and easy. I did find a few sections of the pattern instructions unclear, and had to think through a couple of those steps.
I just used a cheap cotton that I picked up at a garage sale for $1 because I didn't know how they'd turn out.
I LOVE them, and will be making a couple more pairs. The ones I made are capri style; the next ones will be full length.
I will be LIVING in these when I can.
For the pattern: http://www.burdastyle.com/patterns/thai-fishermens-pants--2
Burda Patterns(www.burdastyle.com/patterns)came to my rescue (and my teammate's -- I don't think she would've given hers up too easily). They had a pattern for purchase that looked like the real thing. I found a number of other patterns online, but they didn't have the extra crotch piece. I paid the $ and downloaded the pattern. This was in September. Then life got busy. Finally, this March I pulled out the print outs and got busy.
Once I pieced everything together, and cut out the fabric, the rest was quick and easy. I did find a few sections of the pattern instructions unclear, and had to think through a couple of those steps.
I just used a cheap cotton that I picked up at a garage sale for $1 because I didn't know how they'd turn out.
I LOVE them, and will be making a couple more pairs. The ones I made are capri style; the next ones will be full length.
I will be LIVING in these when I can.
For the pattern: http://www.burdastyle.com/patterns/thai-fishermens-pants--2
Saturday, February 18, 2012
Taste of BPs -- my fav: Spicy Perogy Pizza
The last number of years, my order at BPs is a no-brainer. I love convincing my family that's where we should eat out just so I can order my item. Spicy Perogy Pizza. Just typing that makes my mouth water.
The other day I had a craving for it, but it wasn't in my budget to visit our local BPs. So google came to my rescue, and this copycate recipe made me take action! http://www.copykatchat.com/copykat-recipes/50285.htm
Boston Pizza's Spicy Perogy 'Copy Cat' Pizza
5 Potatoes (peeled and sliced thin)
1 Pizza Crust (homemade or bought)
1 1/2 cups Mozzarella Cheese (grated)
1 cup Medium Cheddar Cheese (grated)
1/2 tsp Cayenne Pepper
1/2 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Salt
1/4 tsp Pepper
1 tsp Vegetable Oil
8 Bacon Slices (cooked and cut into pieces)
5 TBSP Sour Cream
For Garnish:
3 Green Onions (chopped)
Dollop of sour cream for each piece
Prepare your favorite pizza dough recipe and roll out to fit pizza pan. I like to pre-bake a homemade or bread dough crust for about 5 minutes per side before assembling the Pizza.
Place potatoes and spices into a large covered skillet with 2 cups of water. Cook on medium-high heat until potatoes are tender. Remove lid and simmer until liquid is no longer present. Add about 1 teaspoon of cooking oil; toss potatoes so they don’t stick to skillet. Watch carefully, as the potatoes can burn easily. Place cooked potatoes into a bowl and set aside. Spread evenly, 5 tablespoons of sour cream onto the pizza crust. Top with spicy potatoes. Add cheddar and 1/4 of the mozzarella cheese. Add cooked bacon pieces and cover with the remaining mozzarella.
Bake in a preheated 400 degree oven for 20 to 25 minutes. Before cutting, allow the pizza to sit for about 5 to ten minutes. Serve each slice of pizza with a dollop of sour cream and some green onions.
Yield: 1 large Pizza
cooked and chopped up bacon.
thinly sliced potatoes cooking in spices and liquid
homemade whole wheat pizza crust
grated cheddar and mozzarella
sour cream spread over the pizza crust
followed by the cooked potatoes
and topped with 1/2 the cheese, the bacon, and the last of the cheese. Ready for the oven!
Yum, ready to eat!!
It did not disappoint. Tasted truely similar to the BPs version. The only change I would make is to increase the cayenne, as I like more zip to it. Otherwise, a big hit!
Sorry BPs, my family won't frequent your restaurant quite as often, but it still will be my regular order when we do.
The other day I had a craving for it, but it wasn't in my budget to visit our local BPs. So google came to my rescue, and this copycate recipe made me take action! http://www.copykatchat.com/copykat-recipes/50285.htm
Boston Pizza's Spicy Perogy 'Copy Cat' Pizza
5 Potatoes (peeled and sliced thin)
1 Pizza Crust (homemade or bought)
1 1/2 cups Mozzarella Cheese (grated)
1 cup Medium Cheddar Cheese (grated)
1/2 tsp Cayenne Pepper
1/2 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Salt
1/4 tsp Pepper
1 tsp Vegetable Oil
8 Bacon Slices (cooked and cut into pieces)
5 TBSP Sour Cream
For Garnish:
3 Green Onions (chopped)
Dollop of sour cream for each piece
Prepare your favorite pizza dough recipe and roll out to fit pizza pan. I like to pre-bake a homemade or bread dough crust for about 5 minutes per side before assembling the Pizza.
Place potatoes and spices into a large covered skillet with 2 cups of water. Cook on medium-high heat until potatoes are tender. Remove lid and simmer until liquid is no longer present. Add about 1 teaspoon of cooking oil; toss potatoes so they don’t stick to skillet. Watch carefully, as the potatoes can burn easily. Place cooked potatoes into a bowl and set aside. Spread evenly, 5 tablespoons of sour cream onto the pizza crust. Top with spicy potatoes. Add cheddar and 1/4 of the mozzarella cheese. Add cooked bacon pieces and cover with the remaining mozzarella.
Bake in a preheated 400 degree oven for 20 to 25 minutes. Before cutting, allow the pizza to sit for about 5 to ten minutes. Serve each slice of pizza with a dollop of sour cream and some green onions.
Yield: 1 large Pizza
It did not disappoint. Tasted truely similar to the BPs version. The only change I would make is to increase the cayenne, as I like more zip to it. Otherwise, a big hit!
Sorry BPs, my family won't frequent your restaurant quite as often, but it still will be my regular order when we do.
Wednesday, January 18, 2012
SLOW DOWN TIME!
So, this year I decided it was time that I "got with the times" and started my own blog. I've wanted to do this for a while, but life kept getting in the way...as it always does.
This morning I was forced to because I was trying to "pin" something on Pinterest from my desktop, but it wasn't allowing me. Thus, here I am.
I know I have a lot to learn, and likely there will be BIG gaps between my postings. BUT, I'm excited to use this as a way to keep up a bit with the hectic pace of life and keep track of what happens in my family because it seems the next month I often can't remember the last month's events.
This year my eldest turns 18, and that's making me realize how fast time is going. All those little moments that I've forgotten...why didn't I continue to document them each day like I did for the first 3 years of his life?
And, this weekend, my baby turns double digits!! I want to be able to go back and say, I remember that because I have it documented. I also started a photo of the day for this year...I tried last year but only made it through the first 2 months.
So, today, I'm preparing for my baby's 10th birthday. I feel blessed, and so grateful to my Lord, for the gifts of my children, but BOY do I wish I could SLOW DOWN TIME!
This is his birthday party invitation. I found the idea on pinterest, and could have ordered them from the site but my Dutch genes came out, as they often do. I knew I could make something similar on my scrapbooking program without paying the high costs, and feel a whole lot better about it. I love how it turned out:
Storybook Creator rocks! Try the 30-day free version! Click on the Creative Memories link at the bottom of this page for more info.
This morning I was forced to because I was trying to "pin" something on Pinterest from my desktop, but it wasn't allowing me. Thus, here I am.
I know I have a lot to learn, and likely there will be BIG gaps between my postings. BUT, I'm excited to use this as a way to keep up a bit with the hectic pace of life and keep track of what happens in my family because it seems the next month I often can't remember the last month's events.
This year my eldest turns 18, and that's making me realize how fast time is going. All those little moments that I've forgotten...why didn't I continue to document them each day like I did for the first 3 years of his life?
And, this weekend, my baby turns double digits!! I want to be able to go back and say, I remember that because I have it documented. I also started
So, today, I'm preparing for my baby's 10th birthday. I feel blessed, and so grateful to my Lord, for the gifts of my children, but BOY do I wish I could SLOW DOWN TIME!
This is his birthday party invitation. I found the idea on pinterest, and could have ordered them from the site but my Dutch genes came out, as they often do. I knew I could make something similar on my scrapbooking program without paying the high costs, and feel a whole lot better about it. I love how it turned out:
Storybook Creator rocks! Try the 30-day free version! Click on the Creative Memories link at the bottom of this page for more info.
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