Pancakes and Waffles

A friend of mine and her family has a special weekly tradition. Every Monday night, cure find everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, healing waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, viagra 100mg after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

BASIC PANCAKES:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 eggs, room temperature
4 tablespoons butter, melted
2 cups milk, room temperature

In a medium bowl, sift in the flour, powder, and salt. Add the melted butter to the milk, stir to combine. Add the eggs and all of the milk to the flour. Whisk until combined.

Heat a skillet over medium heat. Brush with oil. Pour 1/4 to 1/3 cupfuls of batter onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute until cooked through and golden brown.

Makes 10-12 4-inch pancakes

Variations:
-Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
-Add 1 tsp cinnamon to flour.
-Replace part of the all purpose flour with whole wheat, oat flour or coconut flour.
-Add 1 tablespoon protein powder.
-Add 1 tablespoon ground flaxseed meal or wheat germ.

waffles

WAFFLES:
2 cup flour
1 1/2 c buttermilk, room temperature
2 eggs, room temperature, separated
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
-Serve with syrup, yogurt and fruit, cream cheese, jam and fruit.
-Make an egg sandwich.
-Substitute all or part of the flour with white wheat flour.

Simply Italian Roasted Vegetables

I believe that eating healthy does not have to taste like cardboard and can be satisfying. Salmon happens to be one of my favorite foods. I love the natural rich buttery flavor of salmon. It can be a little expensive but oh so worth the money. Salmon are loaded with Omega 3 fatty acids. Fatty acids are essential to the body; but, viagra buy because the body cannot make fatty acids they must be consumed through food. In addition to being a very good source of protein, information pills salmon are also low in fat and an excellent source of vitamin B6 and B12. So eat up!

To make a complete meal serve brown sugar mustard glazed salmon with long grain and wild rice and steamed or sauteed green beans (see below).

Source: unknown
1/2 cup brown sugar
2 1/2 tbsp Dijon Mustard
Juice of 1/2 lemon
Salt and Pepper
4 (7-oz) Salmon fillets
2 tsp oil

Preheat the over to 400 degrees. In a small bowl, information pills whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.

Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip over and coat with the brown sugar mixture. Transfer skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.

Green Beans:
Saute sliced onions and chopped garlic until slightly blackened. Add frozen french cut green beans and saute until heated through 2-3 minutes. Season with salt and pepper and a pinch of Italian seasoning.

I believe that eating healthy does not have to taste like cardboard and can be satisfying. Salmon happens to be one of my favorite foods. I love the natural rich buttery flavor of salmon. It can be a little expensive but oh so worth the money. Salmon are loaded with Omega 3 fatty acids. Fatty acids are essential to the body; but, viagra buy because the body cannot make fatty acids they must be consumed through food. In addition to being a very good source of protein, information pills salmon are also low in fat and an excellent source of vitamin B6 and B12. So eat up!

To make a complete meal serve brown sugar mustard glazed salmon with long grain and wild rice and steamed or sauteed green beans (see below).

Source: unknown
1/2 cup brown sugar
2 1/2 tbsp Dijon Mustard
Juice of 1/2 lemon
Salt and Pepper
4 (7-oz) Salmon fillets
2 tsp oil

Preheat the over to 400 degrees. In a small bowl, information pills whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.

Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip over and coat with the brown sugar mixture. Transfer skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.

Green Beans:
Saute sliced onions and chopped garlic until slightly blackened. Add frozen french cut green beans and saute until heated through 2-3 minutes. Season with salt and pepper and a pinch of Italian seasoning.

This is a great dish to clean out the refrigerator with. I am not good with measurements. I just eye and toss stuff in. So the measurements listed below are guesses. That is the beauty of simple pasta dishes. After I made it I wondered if next time I might try adding some pumpkin, side effects butternut squash or lemon zest.
Adapted from Farfalle with Zucchini from Pioneer Woman.

1 pound penne pasta
Olive oil
2-4 chicken breasts
1-2 medium zucchini, capsule halved, help quartered then chopped
12 asparagus stalks, chopped into 1 inch pieces
1/2 cup chopped bell peppers
1 cup Onion, chopped
4 cloves of garlic
1 cup Cherry tomatoes, sliced in half
Salt and Pepper
basil, chopped
parsley, chopped
1/2 cup plain yogurt or cream
3/4 cup chicken broth or white wine

Boil pasta to desired tenderness.

Meanwhile, season chicken with salt and pepper. (I also like to use Emerils chicken rub). Grill the chicken until no longer pink. Chop into 1 inch pieces.

In a large pan, heat about a tbsp of oil over medium-heat heat. Add zucchini, peppers and asparagus. Sprinkle with a pinch of salt. Let brown, but do not let the veggies get soft. Remove from pan. Pour another tablespoon of oil in the pan if needed. Add garlic and onions. Cook onions until soft. Add tomatoes. Toss. Add 1/2 cup broth to the pan. Use spoon to scrape the burnt bits from the bottom of the pan. Mix remaining 1/4 cup broth with a tablespoon of thickening agent such as a cornstarch, flour or arrowroot and add to the pan and toss. Remove from heat. Add the yogurt, veggies and chicken. Season with salt and pepper. Mix thoroughly.

Toss herbs with pasta. Top with veggies. Sprinkle with Parmesan cheese and serve.

Variations:
White wine in the place of broth. Cream in the place of yogurt.
Try adding mushrooms, pine nuts or butternut squash

I believe that eating healthy does not have to taste like cardboard and can be satisfying. Salmon happens to be one of my favorite foods. I love the natural rich buttery flavor of salmon. It can be a little expensive but oh so worth the money. Salmon are loaded with Omega 3 fatty acids. Fatty acids are essential to the body; but, viagra buy because the body cannot make fatty acids they must be consumed through food. In addition to being a very good source of protein, information pills salmon are also low in fat and an excellent source of vitamin B6 and B12. So eat up!

To make a complete meal serve brown sugar mustard glazed salmon with long grain and wild rice and steamed or sauteed green beans (see below).

Source: unknown
1/2 cup brown sugar
2 1/2 tbsp Dijon Mustard
Juice of 1/2 lemon
Salt and Pepper
4 (7-oz) Salmon fillets
2 tsp oil

Preheat the over to 400 degrees. In a small bowl, information pills whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.

Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip over and coat with the brown sugar mixture. Transfer skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.

Green Beans:
Saute sliced onions and chopped garlic until slightly blackened. Add frozen french cut green beans and saute until heated through 2-3 minutes. Season with salt and pepper and a pinch of Italian seasoning.

This is a great dish to clean out the refrigerator with. I am not good with measurements. I just eye and toss stuff in. So the measurements listed below are guesses. That is the beauty of simple pasta dishes. After I made it I wondered if next time I might try adding some pumpkin, side effects butternut squash or lemon zest.
Adapted from Farfalle with Zucchini from Pioneer Woman.

1 pound penne pasta
Olive oil
2-4 chicken breasts
1-2 medium zucchini, capsule halved, help quartered then chopped
12 asparagus stalks, chopped into 1 inch pieces
1/2 cup chopped bell peppers
1 cup Onion, chopped
4 cloves of garlic
1 cup Cherry tomatoes, sliced in half
Salt and Pepper
basil, chopped
parsley, chopped
1/2 cup plain yogurt or cream
3/4 cup chicken broth or white wine

Boil pasta to desired tenderness.

Meanwhile, season chicken with salt and pepper. (I also like to use Emerils chicken rub). Grill the chicken until no longer pink. Chop into 1 inch pieces.

In a large pan, heat about a tbsp of oil over medium-heat heat. Add zucchini, peppers and asparagus. Sprinkle with a pinch of salt. Let brown, but do not let the veggies get soft. Remove from pan. Pour another tablespoon of oil in the pan if needed. Add garlic and onions. Cook onions until soft. Add tomatoes. Toss. Add 1/2 cup broth to the pan. Use spoon to scrape the burnt bits from the bottom of the pan. Mix remaining 1/4 cup broth with a tablespoon of thickening agent such as a cornstarch, flour or arrowroot and add to the pan and toss. Remove from heat. Add the yogurt, veggies and chicken. Season with salt and pepper. Mix thoroughly.

Toss herbs with pasta. Top with veggies. Sprinkle with Parmesan cheese and serve.

Variations:
White wine in the place of broth. Cream in the place of yogurt.
Try adding mushrooms, pine nuts or butternut squash
This is one of my favorite ways to prepare vegetables. I love simple recipes made with only a few ingredients. I used to make this with top Ramen all the time when I was in college. Today, viagra I serve the vegetables with rice, pasta, tortillas or just meat like salmon. Leftovers make a great omelet.

Variety of bell peppers (orange, yellow, red)
Red Onion, Sliced
Asparagus
Salt
Pinch black pepper
1 tablespoon Olive Oil

Warm oil in a pan. Add your choice of vegetables. Season to taste with salt, pepper and garlic. Saute over medium to medium-high heat until slightly tender but still crunchy. I like mine burned a little bit.

Variations:
This can also be baked in the oven. Roast at 350 degrees. Toss vegetables with oil and seasonings. Spread out on a baking sheet and back until slightly tender but still crunchy and a little blackened on the edges.
To add some heat throw in a dash of red pepper flakes.
Add a few cherry tomatoes.

I Love Dirt: Discover the Wonders of Nature

The first time I made this was on Valentine’s Day. I used a heart cookie cutter to cut out the center. My kids love it.

Bread
Cookie cutter in desired shape
Eggs
Butter

Butter a piece of bread. Use the cookie cutter to cut out the center of the piece of bread. Place bread on a grilling pan or skillet. Crack an egg and pour into center of bread. Cook until set then flip over.  I also cook the piece I cut out and give it to the kids with some jam on it.

Variations:
Place a slice of cheese on top before serving.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
In college, ed I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.

What I took away from those experiences was, when you are sick you just want comfort. You don’t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.

1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes

Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.

Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
In college, ed I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.

What I took away from those experiences was, when you are sick you just want comfort. You don’t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.

1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes

Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.

Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.
Once a week, physician we like to schedule time to be together as a family. Sometimes, we take a day trip; other times, we take a bike ride, go on a walk, watch a movie, wrestle or play sports in the backyard. This week, we pulled out Rock Band. The set comes with the game, a guitar, a drum set and a microphone.

You can play locally or create your own band, complete with your own personal style and play gigs for money to buy better equipment, a tour bus, roadies, hair cuts and clothing. You can even play online against your friends. Check it out at rockband.com.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
In college, ed I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.

What I took away from those experiences was, when you are sick you just want comfort. You don’t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.

1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes

Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.

Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.
Once a week, physician we like to schedule time to be together as a family. Sometimes, we take a day trip; other times, we take a bike ride, go on a walk, watch a movie, wrestle or play sports in the backyard. This week, we pulled out Rock Band. The set comes with the game, a guitar, a drum set and a microphone.

You can play locally or create your own band, complete with your own personal style and play gigs for money to buy better equipment, a tour bus, roadies, hair cuts and clothing. You can even play online against your friends. Check it out at rockband.com.
This morning, ambulance a new book I have been waiting for finally arrived; I Love Dirt by Jennifer Ward. It was a beautiful day today. So, what is ed I stole a moment while the kids were napping to escape and enjoy the silence and my new book. I was treated with a gentle breeze and a song from the leaves in the trees rustling merrily. What is it about being in nature that seems to wash all the negativity away and lends to the mind we can do whatever we deem possible?

“I love Dirt”, is filled with wonder and knowledge. The book’s title includes the line “52 activities to help you and your kids discover the wonder of nature”. I would not call them activities, but more along the lines of science exploration. The chapters are divided by season. The “activity” will suggest a part of nature to explore such as animals, plants, weather and space. Using a scientist’s point of view you and your child discuss the elements.

Fall has begun in select areas of the world. You could talk about why leaves fall. You could discuss gravity and the seasons. You could talk about wind and the sounds it makes and how wind is used for energy. Try catching falling leaves. Play a game by collecting objects to see which ones can be moved by the wind. Another idea I liked requires a game of hide-n-seek. First, explain what camouflage is. Then, ask your child to think about how different bugs and animals in nature use markings and color to survive.

I Love Dirt is a fun book filled with adventures to explore with the whole family. It is simple to read. And the best part is, you do not need buy anything.

Take your nature journey even farther by heading to your local library. Find books based on the aspects of nature that your child would like to know more about. Better yet, grab your books, a blanket and some snacks and head outside to connect with nature.

The Trees Are Alive With the Sound of Music

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Back to Basics CM300BR Cocoa-Latte Hot Drink Maker, unhealthy Chrome
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Back to Basics CM300BR Cocoa-Latte Hot Drink Maker, unhealthy Chrome
I have to laugh at the irony of the classic song “To Grandma’s House We Go”. Now while my mom is a grandmother, more about she does not live in the country. However, advice her parents did, as well as Stephen’s parents. Growing up, we took a Sunday drive around the lake and over the dam to Grandmother’s house. We were graciously welcomed with the aroma of a pot roast with carrots and potatoes roasting in the oven. While dinner was cooking, we would head outside to climb the tree in the front yard or take a walk down the street to a nearby park dotted with perfect trees to dangle from. The ritual was the same for every grandchild who visited my grandparents home.

Several years ago my grandfather passed away. Sadly, my grandmother was moved to a nursing home and their loving little green home was cleaned out and sold. The day of the funeral, the cousins, my siblings and I stood in the yard remembering the huge old tree and the fond memories we hold dear. That day, we all climbed the tree one last time.

Climbing trees is a child’s rite of passage. I love climbing trees even to this day. I lived in Freemont Texas many, many years ago and one re-occurring site I always saw were dangling feet and delightful squeals coming from the trees in many a friend’s yard. It was a scene right out of “The Sound of Music”. Watching the children climb trees must have unlocked my inner child, because I was often compelled to join them.

Recently we were visiting my children’s grandparents and for the first time I noticed the tree in the front yard was just the right size for the kids to climb. It was Mason’s and Adelin’s first time climbing a tree. Watching them, I saw true elation. Mason, who is four, thought he was so daring. He beamed as he climbed from limb to limb. Climbing the tree was an amazing accomplishment that was far more satisfying than the jungle gym at the park. All weekend all they wanted to do was climb the tree. Times like these when the children are experiencing true elation, is when I feel the most joy as a mother. I am also thrilled that my children get to experience the same family tradition of climbing trees at grandma’s house.

Egg in the Middle Toast

The first time I made this was on Valentine’s Day. I used a heart cookie cutter to cut out the center. My kids love it.

Bread
Cookie cutter in desired shape
Eggs
Butter

Butter a piece of bread. Use the cookie cutter to cut out the center of the piece of bread. Place bread on a grilling pan or skillet. Crack an egg and pour into center of bread. Cook until set then flip over.  I also cook the piece I cut out and give it to the kids with some jam on it.

Variations:
Place a slice of cheese on top before serving.

Chicken Caesar Salad

A friend of mine and her family has a special weekly tradition. Every Monday night, cure find everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, healing waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, viagra 100mg after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

BASIC PANCAKES:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 eggs, room temperature
4 tablespoons butter, melted
2 cups milk, room temperature

In a medium bowl, sift in the flour, powder, and salt. Add the melted butter to the milk, stir to combine. Add the eggs and all of the milk to the flour. Whisk until combined.

Heat a skillet over medium heat. Brush with oil. Pour 1/4 to 1/3 cupfuls of batter onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute until cooked through and golden brown.

Makes 10-12 4-inch pancakes

Variations:
-Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
-Add 1 tsp cinnamon to flour.
-Replace part of the all purpose flour with whole wheat, oat flour or coconut flour.
-Add 1 tablespoon protein powder.
-Add 1 tablespoon ground flaxseed meal or wheat germ.

waffles

WAFFLES:
2 cup flour
1 1/2 c buttermilk, room temperature
2 eggs, room temperature, separated
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
-Serve with syrup, yogurt and fruit, cream cheese, jam and fruit.
-Make an egg sandwich.
-Substitute all or part of the flour with white wheat flour.

A friend of mine and her family has a special weekly tradition. Every Monday night, cure find everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, healing waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, viagra 100mg after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

BASIC PANCAKES:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 eggs, room temperature
4 tablespoons butter, melted
2 cups milk, room temperature

In a medium bowl, sift in the flour, powder, and salt. Add the melted butter to the milk, stir to combine. Add the eggs and all of the milk to the flour. Whisk until combined.

Heat a skillet over medium heat. Brush with oil. Pour 1/4 to 1/3 cupfuls of batter onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute until cooked through and golden brown.

Makes 10-12 4-inch pancakes

Variations:
-Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
-Add 1 tsp cinnamon to flour.
-Replace part of the all purpose flour with whole wheat, oat flour or coconut flour.
-Add 1 tablespoon protein powder.
-Add 1 tablespoon ground flaxseed meal or wheat germ.

waffles

WAFFLES:
2 cup flour
1 1/2 c buttermilk, room temperature
2 eggs, room temperature, separated
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
-Serve with syrup, yogurt and fruit, cream cheese, jam and fruit.
-Make an egg sandwich.
-Substitute all or part of the flour with white wheat flour.

At the end of the day, try the last thing I want to do is clean. I sometimes stare at the horde of toys before me and wonder how my siblings and I ever conquered childhood with such a minimal collection. I began this year on a quest to simplify and reorganize my life. Longing for a more simplistic environment for my children, order I turned back to nature. Fortunately, I found a friend who happened to be on the same path towards simplicity.

I have always loved gardening and figured one way to get back to basics and teach my children the joys of nature was to become more self-reliant by growing and preserving our own fruits and vegetables, to can or make jams from. Gardening or tapping into the local farmers took us away from the grocery store and in turn, my children learned about the wholeness of fresh fruits and vegetables and where they come from. Shaving money off of our grocery bill was another added benefit.

The next hurdle I overcame was how to deal with messes and the importance of creative freedom. The phrase I hear all the time is, “that’s ok, it was just an accident!” I must say those words a lot. Kids are going to make messes, such as finger paint with their yogurt. They are going to draw on the wall no matter how many times I tell them we only write on paper. Such a large canvas is too much of a temptation for them. In time, their little minds will begin to comprehend. Until then, they understand if they make a mess they have to help clean it up.

I often think back to the by-gone days; a time when life seemed to linger a little longer. In my day, the city was our playground. There was not a park that we could not reach on foot or by bicycle. Experimenting with mud was a child’s rite. Christmas and birthdays were special occasions and the treasures we received, were dearer to us because they were toys we dreamed about and often begged for throughout the year.

I want my children to be allowed to be kids. They need to run and play; explore, create and discover. They need to get dirty and play with their friends. They need more love and patience; less schedules and toys; more family time letting loose and being free. I read an article once that said, paraphrasing horribly, that when you have small children it gives you the excuse to have a bright (meaning paint) fun (referring to furniture) home.
A friend of mine and her family has a special weekly tradition. Every Monday night, cure find everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, healing waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, viagra 100mg after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

BASIC PANCAKES:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 eggs, room temperature
4 tablespoons butter, melted
2 cups milk, room temperature

In a medium bowl, sift in the flour, powder, and salt. Add the melted butter to the milk, stir to combine. Add the eggs and all of the milk to the flour. Whisk until combined.

Heat a skillet over medium heat. Brush with oil. Pour 1/4 to 1/3 cupfuls of batter onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute until cooked through and golden brown.

Makes 10-12 4-inch pancakes

Variations:
-Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
-Add 1 tsp cinnamon to flour.
-Replace part of the all purpose flour with whole wheat, oat flour or coconut flour.
-Add 1 tablespoon protein powder.
-Add 1 tablespoon ground flaxseed meal or wheat germ.

waffles

WAFFLES:
2 cup flour
1 1/2 c buttermilk, room temperature
2 eggs, room temperature, separated
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
-Serve with syrup, yogurt and fruit, cream cheese, jam and fruit.
-Make an egg sandwich.
-Substitute all or part of the flour with white wheat flour.

At the end of the day, try the last thing I want to do is clean. I sometimes stare at the horde of toys before me and wonder how my siblings and I ever conquered childhood with such a minimal collection. I began this year on a quest to simplify and reorganize my life. Longing for a more simplistic environment for my children, order I turned back to nature. Fortunately, I found a friend who happened to be on the same path towards simplicity.

I have always loved gardening and figured one way to get back to basics and teach my children the joys of nature was to become more self-reliant by growing and preserving our own fruits and vegetables, to can or make jams from. Gardening or tapping into the local farmers took us away from the grocery store and in turn, my children learned about the wholeness of fresh fruits and vegetables and where they come from. Shaving money off of our grocery bill was another added benefit.

The next hurdle I overcame was how to deal with messes and the importance of creative freedom. The phrase I hear all the time is, “that’s ok, it was just an accident!” I must say those words a lot. Kids are going to make messes, such as finger paint with their yogurt. They are going to draw on the wall no matter how many times I tell them we only write on paper. Such a large canvas is too much of a temptation for them. In time, their little minds will begin to comprehend. Until then, they understand if they make a mess they have to help clean it up.

I often think back to the by-gone days; a time when life seemed to linger a little longer. In my day, the city was our playground. There was not a park that we could not reach on foot or by bicycle. Experimenting with mud was a child’s rite. Christmas and birthdays were special occasions and the treasures we received, were dearer to us because they were toys we dreamed about and often begged for throughout the year.

I want my children to be allowed to be kids. They need to run and play; explore, create and discover. They need to get dirty and play with their friends. They need more love and patience; less schedules and toys; more family time letting loose and being free. I read an article once that said, paraphrasing horribly, that when you have small children it gives you the excuse to have a bright (meaning paint) fun (referring to furniture) home.
One of my all time favorite comfort foods is simply pasta with a little pad of butter. It is so satisfying.

1/2 bag egg noodles or 1/2 box spaghetti noodles, patient cooked
4 tbsp butter
1 clove garlic, website minced or 1/2 tsp garlic powder
Salt and Pepper, to taste
1/2 c peas
3 tbsp Parmesan cheese

Melt butter in a sauce pan. Add peas, garlic, salt and pepper. Cook until heated through. Stir in the noodles and cheese.

Alternatives:
Substitute asparagus or green beans.
Replace the butter with a tbsp olive oil.
Omit the noodles and cheese.
A friend of mine and her family has a special weekly tradition. Every Monday night, cure find everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, healing waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, viagra 100mg after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

BASIC PANCAKES:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 eggs, room temperature
4 tablespoons butter, melted
2 cups milk, room temperature

In a medium bowl, sift in the flour, powder, and salt. Add the melted butter to the milk, stir to combine. Add the eggs and all of the milk to the flour. Whisk until combined.

Heat a skillet over medium heat. Brush with oil. Pour 1/4 to 1/3 cupfuls of batter onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute until cooked through and golden brown.

Makes 10-12 4-inch pancakes

Variations:
-Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
-Add 1 tsp cinnamon to flour.
-Replace part of the all purpose flour with whole wheat, oat flour or coconut flour.
-Add 1 tablespoon protein powder.
-Add 1 tablespoon ground flaxseed meal or wheat germ.

waffles

WAFFLES:
2 cup flour
1 1/2 c buttermilk, room temperature
2 eggs, room temperature, separated
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
-Serve with syrup, yogurt and fruit, cream cheese, jam and fruit.
-Make an egg sandwich.
-Substitute all or part of the flour with white wheat flour.

At the end of the day, try the last thing I want to do is clean. I sometimes stare at the horde of toys before me and wonder how my siblings and I ever conquered childhood with such a minimal collection. I began this year on a quest to simplify and reorganize my life. Longing for a more simplistic environment for my children, order I turned back to nature. Fortunately, I found a friend who happened to be on the same path towards simplicity.

I have always loved gardening and figured one way to get back to basics and teach my children the joys of nature was to become more self-reliant by growing and preserving our own fruits and vegetables, to can or make jams from. Gardening or tapping into the local farmers took us away from the grocery store and in turn, my children learned about the wholeness of fresh fruits and vegetables and where they come from. Shaving money off of our grocery bill was another added benefit.

The next hurdle I overcame was how to deal with messes and the importance of creative freedom. The phrase I hear all the time is, “that’s ok, it was just an accident!” I must say those words a lot. Kids are going to make messes, such as finger paint with their yogurt. They are going to draw on the wall no matter how many times I tell them we only write on paper. Such a large canvas is too much of a temptation for them. In time, their little minds will begin to comprehend. Until then, they understand if they make a mess they have to help clean it up.

I often think back to the by-gone days; a time when life seemed to linger a little longer. In my day, the city was our playground. There was not a park that we could not reach on foot or by bicycle. Experimenting with mud was a child’s rite. Christmas and birthdays were special occasions and the treasures we received, were dearer to us because they were toys we dreamed about and often begged for throughout the year.

I want my children to be allowed to be kids. They need to run and play; explore, create and discover. They need to get dirty and play with their friends. They need more love and patience; less schedules and toys; more family time letting loose and being free. I read an article once that said, paraphrasing horribly, that when you have small children it gives you the excuse to have a bright (meaning paint) fun (referring to furniture) home.
One of my all time favorite comfort foods is simply pasta with a little pad of butter. It is so satisfying.

1/2 bag egg noodles or 1/2 box spaghetti noodles, patient cooked
4 tbsp butter
1 clove garlic, website minced or 1/2 tsp garlic powder
Salt and Pepper, to taste
1/2 c peas
3 tbsp Parmesan cheese

Melt butter in a sauce pan. Add peas, garlic, salt and pepper. Cook until heated through. Stir in the noodles and cheese.

Alternatives:
Substitute asparagus or green beans.
Replace the butter with a tbsp olive oil.
Omit the noodles and cheese.
Ok, drugs this is not really a meal I cook from scratch, information pills but it is fast and it is our favorite meal. Whenever my husband and I celebrate our Anniversary or Valentines Day or just get a night out together, medications this is what we want to have. Paired with some apple cider and voila, you have an elegant tasty dinner.

Caesar dressing mix (use white wine vinegar) or ready made salad dressing
Iceberg or Romaine lettuce
Grilled Chicken Breasts, chopped
Parmesan Cheese, freshly grated
Croutons (recipe follows)

Croutons:
Day old bread (1 slice per person)
Garlic powder
Italian seasoning
Olive oil.

Cut bread into 1-2 inch pieces. Toss with olive oil. Sprinkle with garlic powder and herbs. Bake 350 until browned. About 10 minutes. Let cool. Croutons will harden as they cool so do not over cook.

Variations:
-1 rotisserie chicken
-1 bag Caesar salad kit

Family Night Jam Session

The first time I made this was on Valentine’s Day. I used a heart cookie cutter to cut out the center. My kids love it.

Bread
Cookie cutter in desired shape
Eggs
Butter

Butter a piece of bread. Use the cookie cutter to cut out the center of the piece of bread. Place bread on a grilling pan or skillet. Crack an egg and pour into center of bread. Cook until set then flip over.  I also cook the piece I cut out and give it to the kids with some jam on it.

Variations:
Place a slice of cheese on top before serving.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
In college, ed I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.

What I took away from those experiences was, when you are sick you just want comfort. You don’t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.

1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes

Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.

Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
In college, ed I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.

What I took away from those experiences was, when you are sick you just want comfort. You don’t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.

1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes

Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.

Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.
Once a week, physician we like to schedule time to be together as a family. Sometimes, we take a day trip; other times, we take a bike ride, go on a walk, watch a movie, wrestle or play sports in the backyard. This week, we pulled out Rock Band. The set comes with the game, a guitar, a drum set and a microphone.

You can play locally or create your own band, complete with your own personal style and play gigs for money to buy better equipment, a tour bus, roadies, hair cuts and clothing. You can even play online against your friends. Check it out at rockband.com.

Cultivate a Love Affair with Nature

The first time I made this was on Valentine’s Day. I used a heart cookie cutter to cut out the center. My kids love it.

Bread
Cookie cutter in desired shape
Eggs
Butter

Butter a piece of bread. Use the cookie cutter to cut out the center of the piece of bread. Place bread on a grilling pan or skillet. Crack an egg and pour into center of bread. Cook until set then flip over.  I also cook the piece I cut out and give it to the kids with some jam on it.

Variations:
Place a slice of cheese on top before serving.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
In college, ed I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.

What I took away from those experiences was, when you are sick you just want comfort. You don’t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.

1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes

Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.

Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
In college, ed I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.

What I took away from those experiences was, when you are sick you just want comfort. You don’t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.

1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes

Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.

Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.
Once a week, physician we like to schedule time to be together as a family. Sometimes, we take a day trip; other times, we take a bike ride, go on a walk, watch a movie, wrestle or play sports in the backyard. This week, we pulled out Rock Band. The set comes with the game, a guitar, a drum set and a microphone.

You can play locally or create your own band, complete with your own personal style and play gigs for money to buy better equipment, a tour bus, roadies, hair cuts and clothing. You can even play online against your friends. Check it out at rockband.com.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
In college, ed I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.

What I took away from those experiences was, when you are sick you just want comfort. You don’t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.

1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes

Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.

Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.
Once a week, physician we like to schedule time to be together as a family. Sometimes, we take a day trip; other times, we take a bike ride, go on a walk, watch a movie, wrestle or play sports in the backyard. This week, we pulled out Rock Band. The set comes with the game, a guitar, a drum set and a microphone.

You can play locally or create your own band, complete with your own personal style and play gigs for money to buy better equipment, a tour bus, roadies, hair cuts and clothing. You can even play online against your friends. Check it out at rockband.com.
This morning, ambulance a new book I have been waiting for finally arrived; I Love Dirt by Jennifer Ward. It was a beautiful day today. So, what is ed I stole a moment while the kids were napping to escape and enjoy the silence and my new book. I was treated with a gentle breeze and a song from the leaves in the trees rustling merrily. What is it about being in nature that seems to wash all the negativity away and lends to the mind we can do whatever we deem possible?

“I love Dirt”, is filled with wonder and knowledge. The book’s title includes the line “52 activities to help you and your kids discover the wonder of nature”. I would not call them activities, but more along the lines of science exploration. The chapters are divided by season. The “activity” will suggest a part of nature to explore such as animals, plants, weather and space. Using a scientist’s point of view you and your child discuss the elements.

Fall has begun in select areas of the world. You could talk about why leaves fall. You could discuss gravity and the seasons. You could talk about wind and the sounds it makes and how wind is used for energy. Try catching falling leaves. Play a game by collecting objects to see which ones can be moved by the wind. Another idea I liked requires a game of hide-n-seek. First, explain what camouflage is. Then, ask your child to think about how different bugs and animals in nature use markings and color to survive.

I Love Dirt is a fun book filled with adventures to explore with the whole family. It is simple to read. And the best part is, you do not need buy anything.

Take your nature journey even farther by heading to your local library. Find books based on the aspects of nature that your child would like to know more about. Better yet, grab your books, a blanket and some snacks and head outside to connect with nature.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
In college, ed I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.

What I took away from those experiences was, when you are sick you just want comfort. You don’t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.

1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes

Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.

Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.
Once a week, physician we like to schedule time to be together as a family. Sometimes, we take a day trip; other times, we take a bike ride, go on a walk, watch a movie, wrestle or play sports in the backyard. This week, we pulled out Rock Band. The set comes with the game, a guitar, a drum set and a microphone.

You can play locally or create your own band, complete with your own personal style and play gigs for money to buy better equipment, a tour bus, roadies, hair cuts and clothing. You can even play online against your friends. Check it out at rockband.com.
This morning, ambulance a new book I have been waiting for finally arrived; I Love Dirt by Jennifer Ward. It was a beautiful day today. So, what is ed I stole a moment while the kids were napping to escape and enjoy the silence and my new book. I was treated with a gentle breeze and a song from the leaves in the trees rustling merrily. What is it about being in nature that seems to wash all the negativity away and lends to the mind we can do whatever we deem possible?

“I love Dirt”, is filled with wonder and knowledge. The book’s title includes the line “52 activities to help you and your kids discover the wonder of nature”. I would not call them activities, but more along the lines of science exploration. The chapters are divided by season. The “activity” will suggest a part of nature to explore such as animals, plants, weather and space. Using a scientist’s point of view you and your child discuss the elements.

Fall has begun in select areas of the world. You could talk about why leaves fall. You could discuss gravity and the seasons. You could talk about wind and the sounds it makes and how wind is used for energy. Try catching falling leaves. Play a game by collecting objects to see which ones can be moved by the wind. Another idea I liked requires a game of hide-n-seek. First, explain what camouflage is. Then, ask your child to think about how different bugs and animals in nature use markings and color to survive.

I Love Dirt is a fun book filled with adventures to explore with the whole family. It is simple to read. And the best part is, you do not need buy anything.

Take your nature journey even farther by heading to your local library. Find books based on the aspects of nature that your child would like to know more about. Better yet, grab your books, a blanket and some snacks and head outside to connect with nature.
Many years ago, advice my brother and his little family came out for a visit. While here, health we took a trip to the Muir Woods, a state park north of San Francisco. The Red Woods are one of my most favorite places to explore. I love hiking through the calm, majestic trails. The tranquility always opens my mind to what it would have been like in JR Tolkien’s Lord of the Rings as they trekked across uninhibited lands.

During our visit to the red woods, I remember watching my brother’s kids stomping in the puddles of water. They were having so much fun getting all muddy and wet. My first reaction was, “oh no, they are getting wet”. But, my sister-in-law, Emily, was not concerned. She came prepared with extra clothes in the car. Several people passed by with looks of disdain and shock. However, one older couple stopped to congratulate Emily on allowing her children to be children. Seeing my little niece and nephew play, made their day. They were troubled by parents today who do not allow their little ones the chance to play so freely.

Growing up, my siblings and I lived outdoors. The town was our playground to explore and discover from dawn to dusk. Our backyard was a world filled with amazement. My desire is to instill the same passion for nature in my children. Ever since we moved to a city lacking forest trails and nature parks, and moved into a house nestled in a small barren yard, I have felt hard pressed to come up with ways to share the importance of being among nature.

Getting into the car everyday to drive 30 minutes to an hour seems to take the creative soul right out of me. It took a while, but I have learned there are ways to enjoy my surroundings here at home.

  • Sometimes Stephen takes the children to jump on the trampoline. Exhausted, they lie down and watch the clouds roll by or look for shooting stars.
  • Where we live, clay is not my idea of mud, but it holds water well enough to splash in and get dirty.
  • In the planters, we love to uncover earthworms and other creepy crawly critters.
  • Early morning walks are the best time to catch snails and worms making their way across the sidewalks or listen to birds busily looking for breakfast.
  • Behind our home is a canal and plenty of rocks and sticks to throw.
  • Along the canal is a path with a variety of trees to study. Next time, we will have to bring our notebooks to make sketches and then we could attach the matching leaf and/or berry/flower.

There is something about nature that has the ability to reset the mind and calm the spirit. The demands of life seem to flitter away.  We can stop and we can begin to create.

Chicken with Rice and Peas

The first time I made this was on Valentine’s Day. I used a heart cookie cutter to cut out the center. My kids love it.

Bread
Cookie cutter in desired shape
Eggs
Butter

Butter a piece of bread. Use the cookie cutter to cut out the center of the piece of bread. Place bread on a grilling pan or skillet. Crack an egg and pour into center of bread. Cook until set then flip over.  I also cook the piece I cut out and give it to the kids with some jam on it.

Variations:
Place a slice of cheese on top before serving.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
A friend of mine Jacey Hill, nurse prostate brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, advice cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Last year, pharmacy I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, remedy plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.

Southwestern Chicken Salad

A friend of mine and her family has a special weekly tradition. Every Monday night, cure find everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, healing waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, viagra 100mg after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

BASIC PANCAKES:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 eggs, room temperature
4 tablespoons butter, melted
2 cups milk, room temperature

In a medium bowl, sift in the flour, powder, and salt. Add the melted butter to the milk, stir to combine. Add the eggs and all of the milk to the flour. Whisk until combined.

Heat a skillet over medium heat. Brush with oil. Pour 1/4 to 1/3 cupfuls of batter onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute until cooked through and golden brown.

Makes 10-12 4-inch pancakes

Variations:
-Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
-Add 1 tsp cinnamon to flour.
-Replace part of the all purpose flour with whole wheat, oat flour or coconut flour.
-Add 1 tablespoon protein powder.
-Add 1 tablespoon ground flaxseed meal or wheat germ.

waffles

WAFFLES:
2 cup flour
1 1/2 c buttermilk, room temperature
2 eggs, room temperature, separated
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
-Serve with syrup, yogurt and fruit, cream cheese, jam and fruit.
-Make an egg sandwich.
-Substitute all or part of the flour with white wheat flour.

A friend of mine and her family has a special weekly tradition. Every Monday night, cure find everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, healing waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, viagra 100mg after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

BASIC PANCAKES:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 eggs, room temperature
4 tablespoons butter, melted
2 cups milk, room temperature

In a medium bowl, sift in the flour, powder, and salt. Add the melted butter to the milk, stir to combine. Add the eggs and all of the milk to the flour. Whisk until combined.

Heat a skillet over medium heat. Brush with oil. Pour 1/4 to 1/3 cupfuls of batter onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute until cooked through and golden brown.

Makes 10-12 4-inch pancakes

Variations:
-Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
-Add 1 tsp cinnamon to flour.
-Replace part of the all purpose flour with whole wheat, oat flour or coconut flour.
-Add 1 tablespoon protein powder.
-Add 1 tablespoon ground flaxseed meal or wheat germ.

waffles

WAFFLES:
2 cup flour
1 1/2 c buttermilk, room temperature
2 eggs, room temperature, separated
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
-Serve with syrup, yogurt and fruit, cream cheese, jam and fruit.
-Make an egg sandwich.
-Substitute all or part of the flour with white wheat flour.

At the end of the day, try the last thing I want to do is clean. I sometimes stare at the horde of toys before me and wonder how my siblings and I ever conquered childhood with such a minimal collection. I began this year on a quest to simplify and reorganize my life. Longing for a more simplistic environment for my children, order I turned back to nature. Fortunately, I found a friend who happened to be on the same path towards simplicity.

I have always loved gardening and figured one way to get back to basics and teach my children the joys of nature was to become more self-reliant by growing and preserving our own fruits and vegetables, to can or make jams from. Gardening or tapping into the local farmers took us away from the grocery store and in turn, my children learned about the wholeness of fresh fruits and vegetables and where they come from. Shaving money off of our grocery bill was another added benefit.

The next hurdle I overcame was how to deal with messes and the importance of creative freedom. The phrase I hear all the time is, “that’s ok, it was just an accident!” I must say those words a lot. Kids are going to make messes, such as finger paint with their yogurt. They are going to draw on the wall no matter how many times I tell them we only write on paper. Such a large canvas is too much of a temptation for them. In time, their little minds will begin to comprehend. Until then, they understand if they make a mess they have to help clean it up.

I often think back to the by-gone days; a time when life seemed to linger a little longer. In my day, the city was our playground. There was not a park that we could not reach on foot or by bicycle. Experimenting with mud was a child’s rite. Christmas and birthdays were special occasions and the treasures we received, were dearer to us because they were toys we dreamed about and often begged for throughout the year.

I want my children to be allowed to be kids. They need to run and play; explore, create and discover. They need to get dirty and play with their friends. They need more love and patience; less schedules and toys; more family time letting loose and being free. I read an article once that said, paraphrasing horribly, that when you have small children it gives you the excuse to have a bright (meaning paint) fun (referring to furniture) home.
A friend of mine and her family has a special weekly tradition. Every Monday night, cure find everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, healing waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, viagra 100mg after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

BASIC PANCAKES:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 eggs, room temperature
4 tablespoons butter, melted
2 cups milk, room temperature

In a medium bowl, sift in the flour, powder, and salt. Add the melted butter to the milk, stir to combine. Add the eggs and all of the milk to the flour. Whisk until combined.

Heat a skillet over medium heat. Brush with oil. Pour 1/4 to 1/3 cupfuls of batter onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute until cooked through and golden brown.

Makes 10-12 4-inch pancakes

Variations:
-Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
-Add 1 tsp cinnamon to flour.
-Replace part of the all purpose flour with whole wheat, oat flour or coconut flour.
-Add 1 tablespoon protein powder.
-Add 1 tablespoon ground flaxseed meal or wheat germ.

waffles

WAFFLES:
2 cup flour
1 1/2 c buttermilk, room temperature
2 eggs, room temperature, separated
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
-Serve with syrup, yogurt and fruit, cream cheese, jam and fruit.
-Make an egg sandwich.
-Substitute all or part of the flour with white wheat flour.

At the end of the day, try the last thing I want to do is clean. I sometimes stare at the horde of toys before me and wonder how my siblings and I ever conquered childhood with such a minimal collection. I began this year on a quest to simplify and reorganize my life. Longing for a more simplistic environment for my children, order I turned back to nature. Fortunately, I found a friend who happened to be on the same path towards simplicity.

I have always loved gardening and figured one way to get back to basics and teach my children the joys of nature was to become more self-reliant by growing and preserving our own fruits and vegetables, to can or make jams from. Gardening or tapping into the local farmers took us away from the grocery store and in turn, my children learned about the wholeness of fresh fruits and vegetables and where they come from. Shaving money off of our grocery bill was another added benefit.

The next hurdle I overcame was how to deal with messes and the importance of creative freedom. The phrase I hear all the time is, “that’s ok, it was just an accident!” I must say those words a lot. Kids are going to make messes, such as finger paint with their yogurt. They are going to draw on the wall no matter how many times I tell them we only write on paper. Such a large canvas is too much of a temptation for them. In time, their little minds will begin to comprehend. Until then, they understand if they make a mess they have to help clean it up.

I often think back to the by-gone days; a time when life seemed to linger a little longer. In my day, the city was our playground. There was not a park that we could not reach on foot or by bicycle. Experimenting with mud was a child’s rite. Christmas and birthdays were special occasions and the treasures we received, were dearer to us because they were toys we dreamed about and often begged for throughout the year.

I want my children to be allowed to be kids. They need to run and play; explore, create and discover. They need to get dirty and play with their friends. They need more love and patience; less schedules and toys; more family time letting loose and being free. I read an article once that said, paraphrasing horribly, that when you have small children it gives you the excuse to have a bright (meaning paint) fun (referring to furniture) home.
One of my all time favorite comfort foods is simply pasta with a little pad of butter. It is so satisfying.

1/2 bag egg noodles or 1/2 box spaghetti noodles, patient cooked
4 tbsp butter
1 clove garlic, website minced or 1/2 tsp garlic powder
Salt and Pepper, to taste
1/2 c peas
3 tbsp Parmesan cheese

Melt butter in a sauce pan. Add peas, garlic, salt and pepper. Cook until heated through. Stir in the noodles and cheese.

Alternatives:
Substitute asparagus or green beans.
Replace the butter with a tbsp olive oil.
Omit the noodles and cheese.
A friend of mine and her family has a special weekly tradition. Every Monday night, cure find everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, healing waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, viagra 100mg after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

BASIC PANCAKES:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 eggs, room temperature
4 tablespoons butter, melted
2 cups milk, room temperature

In a medium bowl, sift in the flour, powder, and salt. Add the melted butter to the milk, stir to combine. Add the eggs and all of the milk to the flour. Whisk until combined.

Heat a skillet over medium heat. Brush with oil. Pour 1/4 to 1/3 cupfuls of batter onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute until cooked through and golden brown.

Makes 10-12 4-inch pancakes

Variations:
-Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
-Add 1 tsp cinnamon to flour.
-Replace part of the all purpose flour with whole wheat, oat flour or coconut flour.
-Add 1 tablespoon protein powder.
-Add 1 tablespoon ground flaxseed meal or wheat germ.

waffles

WAFFLES:
2 cup flour
1 1/2 c buttermilk, room temperature
2 eggs, room temperature, separated
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
-Serve with syrup, yogurt and fruit, cream cheese, jam and fruit.
-Make an egg sandwich.
-Substitute all or part of the flour with white wheat flour.

At the end of the day, try the last thing I want to do is clean. I sometimes stare at the horde of toys before me and wonder how my siblings and I ever conquered childhood with such a minimal collection. I began this year on a quest to simplify and reorganize my life. Longing for a more simplistic environment for my children, order I turned back to nature. Fortunately, I found a friend who happened to be on the same path towards simplicity.

I have always loved gardening and figured one way to get back to basics and teach my children the joys of nature was to become more self-reliant by growing and preserving our own fruits and vegetables, to can or make jams from. Gardening or tapping into the local farmers took us away from the grocery store and in turn, my children learned about the wholeness of fresh fruits and vegetables and where they come from. Shaving money off of our grocery bill was another added benefit.

The next hurdle I overcame was how to deal with messes and the importance of creative freedom. The phrase I hear all the time is, “that’s ok, it was just an accident!” I must say those words a lot. Kids are going to make messes, such as finger paint with their yogurt. They are going to draw on the wall no matter how many times I tell them we only write on paper. Such a large canvas is too much of a temptation for them. In time, their little minds will begin to comprehend. Until then, they understand if they make a mess they have to help clean it up.

I often think back to the by-gone days; a time when life seemed to linger a little longer. In my day, the city was our playground. There was not a park that we could not reach on foot or by bicycle. Experimenting with mud was a child’s rite. Christmas and birthdays were special occasions and the treasures we received, were dearer to us because they were toys we dreamed about and often begged for throughout the year.

I want my children to be allowed to be kids. They need to run and play; explore, create and discover. They need to get dirty and play with their friends. They need more love and patience; less schedules and toys; more family time letting loose and being free. I read an article once that said, paraphrasing horribly, that when you have small children it gives you the excuse to have a bright (meaning paint) fun (referring to furniture) home.
One of my all time favorite comfort foods is simply pasta with a little pad of butter. It is so satisfying.

1/2 bag egg noodles or 1/2 box spaghetti noodles, patient cooked
4 tbsp butter
1 clove garlic, website minced or 1/2 tsp garlic powder
Salt and Pepper, to taste
1/2 c peas
3 tbsp Parmesan cheese

Melt butter in a sauce pan. Add peas, garlic, salt and pepper. Cook until heated through. Stir in the noodles and cheese.

Alternatives:
Substitute asparagus or green beans.
Replace the butter with a tbsp olive oil.
Omit the noodles and cheese.
Ok, drugs this is not really a meal I cook from scratch, information pills but it is fast and it is our favorite meal. Whenever my husband and I celebrate our Anniversary or Valentines Day or just get a night out together, medications this is what we want to have. Paired with some apple cider and voila, you have an elegant tasty dinner.

Caesar dressing mix (use white wine vinegar) or ready made salad dressing
Iceberg or Romaine lettuce
Grilled Chicken Breasts, chopped
Parmesan Cheese, freshly grated
Croutons (recipe follows)

Croutons:
Day old bread (1 slice per person)
Garlic powder
Italian seasoning
Olive oil.

Cut bread into 1-2 inch pieces. Toss with olive oil. Sprinkle with garlic powder and herbs. Bake 350 until browned. About 10 minutes. Let cool. Croutons will harden as they cool so do not over cook.

Variations:
-1 rotisserie chicken
-1 bag Caesar salad kit
A friend of mine and her family has a special weekly tradition. Every Monday night, cure find everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, healing waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, viagra 100mg after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

BASIC PANCAKES:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 eggs, room temperature
4 tablespoons butter, melted
2 cups milk, room temperature

In a medium bowl, sift in the flour, powder, and salt. Add the melted butter to the milk, stir to combine. Add the eggs and all of the milk to the flour. Whisk until combined.

Heat a skillet over medium heat. Brush with oil. Pour 1/4 to 1/3 cupfuls of batter onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute until cooked through and golden brown.

Makes 10-12 4-inch pancakes

Variations:
-Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
-Add 1 tsp cinnamon to flour.
-Replace part of the all purpose flour with whole wheat, oat flour or coconut flour.
-Add 1 tablespoon protein powder.
-Add 1 tablespoon ground flaxseed meal or wheat germ.

waffles

WAFFLES:
2 cup flour
1 1/2 c buttermilk, room temperature
2 eggs, room temperature, separated
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
-Serve with syrup, yogurt and fruit, cream cheese, jam and fruit.
-Make an egg sandwich.
-Substitute all or part of the flour with white wheat flour.

At the end of the day, try the last thing I want to do is clean. I sometimes stare at the horde of toys before me and wonder how my siblings and I ever conquered childhood with such a minimal collection. I began this year on a quest to simplify and reorganize my life. Longing for a more simplistic environment for my children, order I turned back to nature. Fortunately, I found a friend who happened to be on the same path towards simplicity.

I have always loved gardening and figured one way to get back to basics and teach my children the joys of nature was to become more self-reliant by growing and preserving our own fruits and vegetables, to can or make jams from. Gardening or tapping into the local farmers took us away from the grocery store and in turn, my children learned about the wholeness of fresh fruits and vegetables and where they come from. Shaving money off of our grocery bill was another added benefit.

The next hurdle I overcame was how to deal with messes and the importance of creative freedom. The phrase I hear all the time is, “that’s ok, it was just an accident!” I must say those words a lot. Kids are going to make messes, such as finger paint with their yogurt. They are going to draw on the wall no matter how many times I tell them we only write on paper. Such a large canvas is too much of a temptation for them. In time, their little minds will begin to comprehend. Until then, they understand if they make a mess they have to help clean it up.

I often think back to the by-gone days; a time when life seemed to linger a little longer. In my day, the city was our playground. There was not a park that we could not reach on foot or by bicycle. Experimenting with mud was a child’s rite. Christmas and birthdays were special occasions and the treasures we received, were dearer to us because they were toys we dreamed about and often begged for throughout the year.

I want my children to be allowed to be kids. They need to run and play; explore, create and discover. They need to get dirty and play with their friends. They need more love and patience; less schedules and toys; more family time letting loose and being free. I read an article once that said, paraphrasing horribly, that when you have small children it gives you the excuse to have a bright (meaning paint) fun (referring to furniture) home.
One of my all time favorite comfort foods is simply pasta with a little pad of butter. It is so satisfying.

1/2 bag egg noodles or 1/2 box spaghetti noodles, patient cooked
4 tbsp butter
1 clove garlic, website minced or 1/2 tsp garlic powder
Salt and Pepper, to taste
1/2 c peas
3 tbsp Parmesan cheese

Melt butter in a sauce pan. Add peas, garlic, salt and pepper. Cook until heated through. Stir in the noodles and cheese.

Alternatives:
Substitute asparagus or green beans.
Replace the butter with a tbsp olive oil.
Omit the noodles and cheese.
Ok, drugs this is not really a meal I cook from scratch, information pills but it is fast and it is our favorite meal. Whenever my husband and I celebrate our Anniversary or Valentines Day or just get a night out together, medications this is what we want to have. Paired with some apple cider and voila, you have an elegant tasty dinner.

Caesar dressing mix (use white wine vinegar) or ready made salad dressing
Iceberg or Romaine lettuce
Grilled Chicken Breasts, chopped
Parmesan Cheese, freshly grated
Croutons (recipe follows)

Croutons:
Day old bread (1 slice per person)
Garlic powder
Italian seasoning
Olive oil.

Cut bread into 1-2 inch pieces. Toss with olive oil. Sprinkle with garlic powder and herbs. Bake 350 until browned. About 10 minutes. Let cool. Croutons will harden as they cool so do not over cook.

Variations:
-1 rotisserie chicken
-1 bag Caesar salad kit
We are firm believers in helping our children get the recommended amount of sleep. I notice a huge difference when my kids are well rested. They are pleasant to be around, pharm not as crabby and much more helpful.

Our bedtime ritual starts after dinner. We play really hard for an hour to get the energy all out. Then, it is off to the bathroom for a nice bath or shower. They each choose one to two books depending on how long they take to get ready for bed. We end with a song or two, a ten minute back rub and a goodnight kiss.

The back rub is the trick. Mason who is four loves it when I “brush” his legs. It relaxes him whereas when I have not given him a massage, he forces himself to stay up. I have also found he opens up more about things that are bothering him. There are nights when they are harder to keep in bed, but taking the extra time to keep peace makes our home happier.
A friend of mine and her family has a special weekly tradition. Every Monday night, cure find everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, healing waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, viagra 100mg after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

BASIC PANCAKES:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 eggs, room temperature
4 tablespoons butter, melted
2 cups milk, room temperature

In a medium bowl, sift in the flour, powder, and salt. Add the melted butter to the milk, stir to combine. Add the eggs and all of the milk to the flour. Whisk until combined.

Heat a skillet over medium heat. Brush with oil. Pour 1/4 to 1/3 cupfuls of batter onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute until cooked through and golden brown.

Makes 10-12 4-inch pancakes

Variations:
-Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
-Add 1 tsp cinnamon to flour.
-Replace part of the all purpose flour with whole wheat, oat flour or coconut flour.
-Add 1 tablespoon protein powder.
-Add 1 tablespoon ground flaxseed meal or wheat germ.

waffles

WAFFLES:
2 cup flour
1 1/2 c buttermilk, room temperature
2 eggs, room temperature, separated
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
-Serve with syrup, yogurt and fruit, cream cheese, jam and fruit.
-Make an egg sandwich.
-Substitute all or part of the flour with white wheat flour.

At the end of the day, try the last thing I want to do is clean. I sometimes stare at the horde of toys before me and wonder how my siblings and I ever conquered childhood with such a minimal collection. I began this year on a quest to simplify and reorganize my life. Longing for a more simplistic environment for my children, order I turned back to nature. Fortunately, I found a friend who happened to be on the same path towards simplicity.

I have always loved gardening and figured one way to get back to basics and teach my children the joys of nature was to become more self-reliant by growing and preserving our own fruits and vegetables, to can or make jams from. Gardening or tapping into the local farmers took us away from the grocery store and in turn, my children learned about the wholeness of fresh fruits and vegetables and where they come from. Shaving money off of our grocery bill was another added benefit.

The next hurdle I overcame was how to deal with messes and the importance of creative freedom. The phrase I hear all the time is, “that’s ok, it was just an accident!” I must say those words a lot. Kids are going to make messes, such as finger paint with their yogurt. They are going to draw on the wall no matter how many times I tell them we only write on paper. Such a large canvas is too much of a temptation for them. In time, their little minds will begin to comprehend. Until then, they understand if they make a mess they have to help clean it up.

I often think back to the by-gone days; a time when life seemed to linger a little longer. In my day, the city was our playground. There was not a park that we could not reach on foot or by bicycle. Experimenting with mud was a child’s rite. Christmas and birthdays were special occasions and the treasures we received, were dearer to us because they were toys we dreamed about and often begged for throughout the year.

I want my children to be allowed to be kids. They need to run and play; explore, create and discover. They need to get dirty and play with their friends. They need more love and patience; less schedules and toys; more family time letting loose and being free. I read an article once that said, paraphrasing horribly, that when you have small children it gives you the excuse to have a bright (meaning paint) fun (referring to furniture) home.
One of my all time favorite comfort foods is simply pasta with a little pad of butter. It is so satisfying.

1/2 bag egg noodles or 1/2 box spaghetti noodles, patient cooked
4 tbsp butter
1 clove garlic, website minced or 1/2 tsp garlic powder
Salt and Pepper, to taste
1/2 c peas
3 tbsp Parmesan cheese

Melt butter in a sauce pan. Add peas, garlic, salt and pepper. Cook until heated through. Stir in the noodles and cheese.

Alternatives:
Substitute asparagus or green beans.
Replace the butter with a tbsp olive oil.
Omit the noodles and cheese.
Ok, drugs this is not really a meal I cook from scratch, information pills but it is fast and it is our favorite meal. Whenever my husband and I celebrate our Anniversary or Valentines Day or just get a night out together, medications this is what we want to have. Paired with some apple cider and voila, you have an elegant tasty dinner.

Caesar dressing mix (use white wine vinegar) or ready made salad dressing
Iceberg or Romaine lettuce
Grilled Chicken Breasts, chopped
Parmesan Cheese, freshly grated
Croutons (recipe follows)

Croutons:
Day old bread (1 slice per person)
Garlic powder
Italian seasoning
Olive oil.

Cut bread into 1-2 inch pieces. Toss with olive oil. Sprinkle with garlic powder and herbs. Bake 350 until browned. About 10 minutes. Let cool. Croutons will harden as they cool so do not over cook.

Variations:
-1 rotisserie chicken
-1 bag Caesar salad kit
We are firm believers in helping our children get the recommended amount of sleep. I notice a huge difference when my kids are well rested. They are pleasant to be around, pharm not as crabby and much more helpful.

Our bedtime ritual starts after dinner. We play really hard for an hour to get the energy all out. Then, it is off to the bathroom for a nice bath or shower. They each choose one to two books depending on how long they take to get ready for bed. We end with a song or two, a ten minute back rub and a goodnight kiss.

The back rub is the trick. Mason who is four loves it when I “brush” his legs. It relaxes him whereas when I have not given him a massage, he forces himself to stay up. I have also found he opens up more about things that are bothering him. There are nights when they are harder to keep in bed, but taking the extra time to keep peace makes our home happier.
I came across this recipe in a magazine a couple of years ago. I love how simple it is to make.

1/2 tsp or more ground cumin
Salt, prescription to taste
3 cups chopped rotisserie chicken
2 limes, patient quartered
1 head of Romaine lettuce, approved shredded (you can use any type of lettuce)
1 (15.5 oz) can black beans, rinsed
1 cups grape tomatoes, halved
3/4 cups chopped cilantro
1 1/2 cups shredded cheddar cheese
2 avocados, thinly sliced

Heat chicken in a skillet on medium to low heat. Combine the cumin with ½ tsp salt and sprinkle over chicken. Add juice from two lime wedges. Heat until cooked through, about five minutes.
In a large bowl add lettuce. Season with the remaining salt and lime wedges. Toss to combine. Add chicken, beans, tomatoes, cilantro, cheese and avocado.