finding the calm

found on pinterest via here



how do you all deal with life's stresses?  i find afternoon lattes, clean sinks, list making, making smoothies with h., and family time with my loves are the way i cope best.  my mom's husband died and she has been less than receptive when it comes to taking our advice and help.  mike's company is also in the throes of busy season, plus, it is planting season.  it makes for long days, short nights, and little together time.  i find the older i get, the better i get, at recognizing when taking a coffee break and watching a video will be helpful to my mind AND spirits.  i also now know that if i let the chores pile up or eat crap food that i will feel even worse and more stressed out.  i've been really trying to devote my mondays to getting prepped for the week's meals by making a mason jar of salad dressing, thawing meat or made ahead dinners, and making granola.
how helpful all this enlightenment would of been in my early 20's. i guess that time was for being as drunk and crazy as possible. 
i have had the opportunity to allow my ideas percolate more and more.  so that is a good thing.  perhaps one day i will be able to verbalize them.  also, i have been helping mike's cousin with her garden plan and she is testing a new growing system of ours...it has been really fun to talk gardening with someone so eager to learn and eager to feed her family well. 
mike and i also managed to till up and compost (20 wheelbarrows full!!) our large garden area where we will be growing our hot weather stuff.  the cole crops are doing well, we have already been munching on kale and herbs. in april!!
i just wanted to check in with you all.  in the meantime, here is what we are eating this week if you are still looking for ideas on what to make for dinner.  some of it is not the healthiest but comfort food is where it is at this week. may you all be well and do share your ideas for de-stressing.

weekly menu
slowcooker chili
baked sausages with potatoes + apples
buffalo chicken sandwiches with oven fries & salad
chicken wing pizza with salad
cheeseburger macaroni with veggie slaw
meatloaf with roasted potatoes + cabbage
kale + feta pizza
spaghetti carbonara

things i love this week

things i am loving this week...

this friday OH DARLING opens!!! mike's cousins are opening a mom + baby boutique in downtown papillion.  they will be carrying maternity clothes, baby clothes (up to 24 mos), and refurbished furniture.  be sure to check them out!!

spring break!!  hendrix is on spring break next week and we got a week of festivities planned.

tulip lined walkways

my husband and the new fancy phone he set up for me

the heart ministry center! they have a run coming up in april.  your $15 sign up fee will help 4 people in their clinics and get you a tshirt & breakfast.  check back for a post on my cooking class there yesterday.

happy birthday!! ...to my brother, alissa, and annie who all had one this week.

iced coffees

this blog post on one of my favorites blogs, DALS. you gotta have a plan, folks!!

people who can make fun of themselves

making smoothie creations with hendrix

menu planning! here's what we're eating at the farm...
shrimp pizza
slowcooker hungarian beef goulash
stuffed peppers (meat for mike, quinoa for hendrix & i)
burgers with caramelized onions & muenster cheese + oven fries + herby salad
fish tacos with jicama + cabbage + black beans
wimmers hot dogs with slaw + zucchini fries + melon
chicken & biscuit potpies

meatloaf my kid will actually eat

so my kid will eat pretty much any fruit, vegetable, bean, grain, and eggs in any form.  he will not eat meat or fish.  unless, it is an all beef hot dog or breakfast sausage.  quinoa? sure! barley salad? sure! blueberries? sure! chicken? nope!  i am not overly concerned because i don't believe meat is all that necessary in a diet.  however, i am married to meat lover-mike.  so it can make dinner time tricky.  so i am always making our sides very veggie heavy and adding quinoa or beans, if necessary.  but, friends, i made a meatloaf that my kid ate....apparently hoisin sauce is the trick with this kid.  dude loves it. 

hoisin meatloaf inspired and adapted from this bon appetit recipe and time for dinner cookbook (pages 136-139)
1 1/2 lb. ground meat (i used venison)
6 pieces of bacon, diced
1" piece ginger, peeled and grated
1 large carrot, grated
1 bunch green onions, white and pale parts, sliced thin
1/4 c. hoisin sauce
3/4 -1 c. breadcrumbs
1/2 t. chinese five spice
in skillet, fry bacon until crispy.  remove from pan and add carrots, ginger, and green onions.  cook until soft and golden.  remove and let cool with bacon.  when cooled combine with ground meat, breadcrumbs, hoisin sauce, and chinese five spice.  form into a loaf and bake at 350 degrees for about 30-40 minutes.  during the last ten minutes of cooking time, drizzle another 1/4 c. of hoisin sauce over meatloaf. 
{can be assembled the night before &
makes a great sandwich the next day with a bit of coleslaw on top}
...i served it wirh roasted brussel sprouts and cauliflower drizzled with this ginger-scallion sauce from DALS. and, by the way, that salmon + brussel sprouts recipe is totally worth making. 

dinner pocket

last thursday, we were going to have pizza salad per hendrix's request.  pizza salad is basically flatbread baked with cheese and toppings.  the moment you remove it from the oven you add a bit of arugula, olive oil, and salt...voila! pizza salad.  however, he refused to help with the dinner prep and i wasn't in the mood for pizza salad.  so i made a pizza pocket, calzone, hand pie sort of thing.  they were simple and delicious.  they can also be tailored made for the difficult diners in your home.  if you're into that sort of thing...which i am because i like it when my toddler eats food. this recipe is incredibly versatile.  it can also be made ahead and/or frozen.  feel free to fill with whatever you like or have in the house.

dinner pocket
2/3 cup of very warm water
2 1/4 t. active dry yeast (or one packet)
1 t. sugar
1 1/3 c. flour
3/4 t. salt
3/4 t. olive oil
1-1 1/2 c. shredded mozzarella
1 sliced onion, caramelized
1 1/2 c. baby spinach
6 slices of salami
8 slices of pepperoni
1/2 c. ground beef, browned
parmesan
olive oil
cornmeal
make dough: combine water, yeast, and sugar.  allow to sit for ten minutes to proof (or until mixture is foamy).  in food processor, combine flour and salt.  pour in yeast mixture and mix.  add olive oil and pulse until ball forms.  set aside while you assemble pocket fixings.
make pockets:  preheat oven to 400 degrees. roll out dough and cut into four sections.  fill 2 pockets with onion, spinach, and mozzarella.  fill other 2 pockets with 3 slices of salami, 4 slices of pepperoni, 1/4 c. browned beef, and mozzarella each.  brush each pocket with olive oil and dust with parmesan.  bake on cookie sheet dusted with cornmeal.  bake for 15-20 minutes or until pockets are golden.  if freezing, allow to cool completely then wrap in saran wrap and foil.  can freeze for up to three months.

things i love this week

it is a rainy week here in nebraska, but the farmers could use it so you won't hear any complaints from us.  last year, it was so cold and rainy for so long that the weeds took awhile to emerge.  this year, it started out pretty warm and now the rain has taken this year's weeds to a new level.  already.  and it is only march.  i don't love weeds.  however, here is what i do love this week. 

iced green tea: i read somewhere it a good idea to start your day with some green tea as opposed to coffee.  i have been slowly eliminating my daily caffeine intake.  my morning glass of iced, decaf green tea with honey and lemon really has helped me feel more rejuvenated.

our new family doctor:  she is amazing.  if you need a dr. referral...ask me.

vitamin  d3: i recently learned that i have a super low level of vitamin d.  vitamin d helps regulate your mood, helps your body absorb calcium, and helps you not feel so tired.  my dr. has me on a vitamin d3 supplement and let me tell you....i really feel better.  it is wonderful to have a doctor that will listen to the words that are coming out of your mouth.  also, if i was a b*tch to you...it may or may not of been the {lack of} vitamin d talking.

homemade granola

big batches of quinoa

this felt wall: my imagination has me almost convinced that it is a good idea for me to turn our storage cupboard's doors into a felt wall.  i can almost see a baby sitting there, too. (baby fever much???)

this sunday is crafternoon day!! we'll be making easter egg garlands, treats for the bunny, and more.  we will also be gossiping and boozing.  i love crafternoon!!

hendrix has his first soccer game on saturday!!! i am so excited for him.  his uniform is so precious, it hurts my soul.  this is going to be a riot.  i can't wait for him to run and make new friends. 

these toy bin labels are changing the way we play.

.....
i hope this week has been kind to you all and that this weekend is even kinder.
also, if you need photos done of your family, kids, or pets...contact cami rawlings.  she is now scheduling for the spring.  she is awesome. 

spring is here! photo by cami rawlings

potato soup

this soup recipe is easy and much healthier than traditional potato soup.  best part? it goes in the slow cooker, of course!!  we had it last night with corned beef sandwiches.  perfect for this rainy weather we are having.

slow cooker potato soup
6 c. chicken or veg broth
4 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
4-6 yukon gold or red potatoes, sliced into 1" rounds (i used 6 med. yukon golds)
2 large handfuls of spinach (or other greens)
1 c. skim milk
combine all ingredients except greens and milk in slow cooker.  cook on high for 5 hours or low for 8.  vegetables will be tender when done.  before serving add greens and milk, turn to warm.  serve with grated cheese, if you like. 
{if freezing: do not add milk until right before you serve}

virtual gardening clinic:: what ya'll should be doing and planting

in putting these virtual clinics on, i am assuming that the majority of the reading audience are novice or pseudo-novice gardeners.  if my assuming makes an ass out of you and me...sorry.  i am also not covering every vegetable on the planet.  just the ones gardeners in zone 5 mostly grow.
the early warm weather and above normal soil temps has a lot of people scrambling this year.  but, you know what? we can all relax.  if you are new to gardening i firmly believe the best way to set yourself up for success is do what you can with starter plants.  starter plants won't be available at most nurseries for a few weeks, at least.  any nightshade plants, squash, melons, etc.  are at risk of frost anytime before mother's day. i know this weather is making us all excited, though, so let's talk about what you all CAN be doing and planting.

getting the garden ready....
mike tilled 5 garden plots this weekend.  he tilled in compost in almost all of them.  this is the time, if you haven't already, to get those gardens prepped for planting.  if you are doing raised gardens...get them dug, add compost (if needed), till, and build.  decide what sort of fencing you need based on what the critter situation is in your area.  it seems overwhelming to do all the planning and physical labor now, but it will save you time and heartache in the long run.  i made the great decision {for the first time EVER} to add a bit of compost, dig up, and cover my raised gardens with hay last fall. as a result, my kale overwintered and it was super simple to remove the hay and plant this year. 
chicken wire, lumber, stakes, deck screws, a drill, and staple gun can make some major things happen.  if you are doing containers....get them now and fill them up.  most hardware stores and nurseries are stocking the soil needed for growing veggies in containers now. 

getting your seed and starting seed....
some veggies have to or really should grow from seeds.  roots:  carrots, beets, turnips, radishes, and parsnips are some of those veggies.  some say peas and cukes are the same way.  i have had success starting peas and cukes and then transplanting them.  and for container gardeners...this is really the only way.  so right now the soil temp is about 56 degrees meaning that you can plant those root veggie, peas, and greens seeds directly in the ground.  if you haven't bought any seed, but want to grow some of these...now is the time to buy them.  if you have bought them and want to try to start them indoors before planting in a container...now is the time for the peas and greens.  root veggies should be directly planted in the ground.  the warmer veggie seeds like cukes, tomatoes, green beans, eggplant, okra, & peppers can be put in seed trays in a week or two.  even though the weather and soil are warm, i am still subscribing to the "wait until after mother's day" rule for planting these outside.  i have been burned one too many times by hail and frost when i was a little too eager.

if you garden is prepped and ready to go....
if you have a prepped garden or containers and some experience {or a sense of adventure} go ahead and plant the following from seed: swiss chard, kale, lettuces, collards, turnips, carrots, radishes, beets, parsnips, arugula, spinach, peas, onions, potatoes, and broccoli.  broccoli can be fickle when started from seed and not a plant, but it is possible. as a rule, i have found a lot of the brassicas to be fickle but it can be done...the cabbage needs warmer weather and the brussels need long stretches of cool weather {and i would only do a starter plant with these} the rest of these in a properly prepped garden with loose, rich soil should take right off.

here is some more information on what can be planted now....

GREENS
(cooking + salad: lettuces, kale, collards, chard, mesculans, spinach, arugula, etc.)
these can typically be planted in early spring and fall. some like collards, kale, and chard are pretty heat tolerant and will produce most of the growing season. others like arugula, spinach, and lettuces will bolt &/or burn when it gets too hot. some varieties, like spinach, come in a heat tolerant hybrid. i prefer planting greens in containers or raised beds because weeding them can be time intensive when planted in rows the traditional way. however, if you do choose to have a traditional garden then do not forgo planting in straight lines using stakes and twine. this will make hoeing and hand weeding easier. kale, collards, chard, arugula, and spinach are big producers since you can just harvest the outer leaves as needed. most lettuces like buttercrunch and frisee require harvesting the whole head. 4 - 8 hours of direct sun is needed daily, water at least 3 times a week, for most: expect a crop in about 35-60 days, cooking greens can be washed and frozen. all grow well and easily from seed however starter plants are a great was to set a first time gardener up for success.

ROOTS
roots like carrots, radishes, beets, and parsnips need very deep and loose dirt. containers can work, but i like raised beds best and they allow you to really pack them in. if going with a traditional garden do plant in very straight rows to help make weeding easier. not big producers (what you plant is what you get) so if you are planting to store them or love them than do succession planting. plant rows every week during the planting season. early spring and grow. roots produce in 35-65 days typically depending on variety. beets and radishes tolerate part shade. beet and radish greens are edible and delicious. carrots and parsnips need lots of sun. water at least 3 times a week. pickling and canning work great for carrots, beets, and radishes. carrots can easily be frozen, as well. root cellar storage is great for all root varieties.

BRASSICAS
these brassicas: cauliflower, cabbage, broccoli, kohlrabi, and brussel sprouts
grow best in the ground since they take awhile to grow, need room, and can become too heavy (i.e. cabbage) for a container. early sping is the time for them to be planted. doing a raised bed is also recommended. raised bed will also allow you to till deep for root brassicas like rutabagas and turnips. brassicas are not typically big producers. cauliflower, broccoli, cabbage, kohlrabi, and brussel sprouts starter plants are recommend. need 6-8 hrs direct sun. water at least 3 times a week. almost all can be frozen except cabbage. cabbage is wonderful pickled.

PEAS
sugar snap peas grow great in containers or raised beds.  either way plan on training them up a trellis or cage of some sort.  if they lay on themselves they begin to rot and stop producing.  they are super prolific.  they love cool weather, so plant in early spring.  they will tolerate a bit of frost. full sun is needed and water at least three times a week.  can be frozen.

ONIONS
onions grow best in traditional ground gardens or raised beds.  spring is a good time to plant them.  they do not store well, but can be using in canning and i have had success freezing.  they also make good pest deterrents, so feel free to plant among other veggie and flower plants to deter critters from having a snack at your garden. do not over water.  full sun needed.

POTATOES
potatoes grow best in barrels, containers, or tires because weeding them is very time intensive.  do not over water.  store very well in a root cellar.  fun to grow in containers and nothing is quite as delicious as a homegrown potato. full sun needed.

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if you need help getting your garden planned or prepped, contact us for consulting, compost, or tilling.  in any case, i really hope you choose to grow some food this year.  it is so fulfilling and very possible for everyone. happy planting, friends.