Campaigns Northwest Part 2

In 1979 our group traveled to Oregon City, Oregon for our first stop. We stayed in the homes of members of the Oregon City Church of Christ. I stayed with Sam and Mary Lovelace. We spent 3 weeks sharing our faith door to door. We studied the Bible with young and old. We had some amazing times praising God, studying the scriptures, sharing life with those we were staying with and those we met on the streets. We even washed a foot or two. We were impressed with the outpouring of love from this congregation. One thing I remember hearing from some of these wonderful folks was that they were not going to let their campaign stop. They were so full of love and they wanted to continue sharing. I remember our circles of songs and praise and prayer. Several memories stand out in my memory.

  • Sweet wild pink roses blooming beside the building.
  • Brothers and Sisters praying and waiting for us to return late one night when we were engaged in outreach and hadn’t returned. (This was way before cell phones ).
  • Christians stretching themselves to learn to do things they had not done before.
  • A special gift of my first NIV Bible which I was able to sit and read for hours. Shreds of this remain tucked away. This summer was when I really poured over the scriptures for the first time.
  • The incredible bond Christians share. Whether we have just met or have known each other for years. We share something special indeed because of Christ.  Still true today!
  • Meeting those who were truly looking for God and realizing there are people who want to know Christ.

All of these things impressed me. Some of the people I met at Oregon City I never saw again and others I bumped into from time to time and some not until 30 years later.

And the story continues.

If you missed part one :

Campaigns Northwest – Part 1

Campaigns Northwest – Part 1

In 1979 I had my first adventure to the Northwestern part of the United States. I traveled by car with a group of college students from Freed-Hardeman College and Harding University and the Obert Henderson family who had started Campaigns Northwest. The idea was to bring Christian college students to work with small churches in the Northwest for their summer break. Students who might want to settle there eventually and strengthen these Christians and churches. Many students brought their own cars. So we loaded up and No we didn’t head to Beverly but we headed to the Northwest. Obert arranged for us to be hosted by churches along the way who would house us for one night and feed us dinner that night, and breakfast the next morning and pack a sack lunch for us.  (Years later I would realize what a HUGE undertaking this was). There were about 50 students if my memory serves me correctly. The plan was to go to three congregations for about 3 weeks each. We also had a training session on the trip out while staying at a camp in the Colorado Rockies. Mid-Point we met up at  Camp Yamhill in Yamhill, Oregon.  (Is there a more glorious place?) Many experiences from this trip are seared into my mind. This trip and group of people as well as those we met probably impacted my faith and life more than any single event I experienced in my young life. I would be forever changed. I did not know this at the time.

 

Hurry Up Soup!

When the weather is chilly it just feels like soup and chili time! I usually make soup without a recipe. Maybe that is what most of you do when you make soup.  Sunday afternoon I realized I needed to bring soup to our life group. This was around 3:00 pm and our life group meets at 5 pm. So I made Hurry Up Soup!  It was yummy.

Hurry Up Soup!

Two bags of frozen Publix soup mix vegetables

1 jar of Classico pasta sauce

Two  15 ounce cans of beef broth

1.5 lbs. ground chuck

I added 2 Tablespoons of Lundberg Wild Blend rice

About a cup of chopped cabbage I had in the fridge

I started the broth and sauce and veggies cooking while I browned the ground beef. Then I drained it and added it to the broth and veggies. I added salt and pepper and covered it and simmered on low until the grains were soft.

Please feel free to share your Hurry Up recipes with me!

What Do You Do With Leftover Turkey?

What to do with leftover turkey.
What to do with leftover turkey. Turkey butternut squash soup!

What do you do with leftover turkey? Do you need some ideas?  In my area, a turkey was .59 cents a pound leading up to Thanksgiving. So why do I mention that? Because my family will be eating a lot of turkeys even after Thanksgiving Day. I thought it might be interesting and helpful to share what I have made with leftover turkey and maybe just maybe if I am lucky a few of you will share what you make. With 8 turkeys in the freezer, I might need some help!

Turkey Tacos/ Nachos ( no recipe) I just shredded turkey and seasoned it with taco seasoning. We had a nacho bar for dinner.

No-name Mexican casserole in my large iron skillet. I chopped leftover turkey, added some homemade salsa, black beans, kidney beans, white hominy, and topped it with cheese. I baked it in the oven until it was hot and bubbly. It made a quick and easy meal.

Turkey Stir-fry. I chopped onions, peppers, garlic, carrots, broccoli, and turkey for a stir-fry meal. I used a bit of hoisin sauce and soy sauce to flavor it. One of my kids cooked rice to go with it using bone broth instead of water! Yummy!

White Turkey and Sausage Chili.  I used a Publix recipe for this. You can find it at http://www.publix.com/aprons-recipes/white-turkey-and-sausage-chili

Turkey Wild Rice Soup I started making this soup several years ago. The recipe is from http://www.kitchenparade.com/2010/03/chicken-turkey-wild-rice-soup-recipe.php 

Turkey Broccoli Casserole. This is very similar to the freezer meal that most of my friends and  I have made for years called Chicken Broccoli Casserole. You may top the mixture with cheese and serve over rice or top it with a boxed stove top stuffing mix and bake until hot and bubbly. If you really need a recipe for this I will be happy to share it.

My creative husband also made Turkey Cakes similar to Salmon Patties.

Homemade Bone Broth is easy to make and has many health benefits. We make ours in the crock-pot by covering the turkey (or chicken) bones with water, we add some celery leaves or a stalk or two, some onion, carrot, and a Tablespoon or two of vinegar. We cook it on low for almost 24 hours. Take out the bones and strain it with cheesecloth or a fine mesh colander. Put it in jars and refrigerate.

Let me know what you make with leftover turkey!

Traveling with Children and Ironing Sandwiches

Several years ago when many of our children were little we did a lot of traveling! Whether moving,  out of town overnights for doctor appointments, traveling to visit relatives and friends, or mission trips, we were on the move. We did a lot of different things to maintain our sanity and to make the trip fun. Today I will share a few.

Car picnics. Most of the time I packed a cooler. We especially like raw veggies. I would make peanut butter and jelly or honey sandwiches in the van and hand them out on napkins. Or plates if we were having other foods.

At night I sometimes made ironed sandwiches. I would take a roll of aluminum foil and cheese and bread. If I didn’t have those on hand almost any store would, including convenience stores. You will also need an iron. I usually take an iron (I wear cotton) and almost any motel will have one, if not in the room, at the desk. I place the cheese between two slices of bread and wrap the sandwiches in foil and iron each side of the foil until the cheese is melted and the sandwich is toasted. (And no we did not have Panini makers way back then either.)  Even if we were going to eat out some, we got tired of fast food very quickly and this helped save time and money.

Motels. Because of the labor-intensive work of unpacking and repacking the car each night we came up with a simple solution. We would just take in the sleepwear (for whoever wore any) and toothbrushes, etc. After the kids went for a swim and/or took a shower and were ready to settle down and watch a movie, sleep, read, etc. I would gather up all the dirty clothes and wash them at the motel laundry. They would put them back on the next morning. This made stopping for the night and getting back on the road a lot simpler!

Entertainment in the van. There were various ways to keep children entertained in the van to avoid utter chaos. We memorized scriptures, ABC verses, multiplications, parts of speech, and worked on complicated math problems. There was always singing, mostly spirituals.

We usually had read-aloud books and other books for the children to read on their own. We also made use of audiobooks. I have several fond memories of listening to classics on the road. Sometimes we had themes for the day: kindness, sharing, courage, etc. Sometimes I wrapped up little surprises. When people started getting restless I would give a surprise. Some things we tried worked better than others. Some we used with the older kids and should have used it with the younger ones too. Some we just didn’t think of with the older boys.

Bathroom breaks,  fuel stops, and rest stops. At times to cut down on bathroom breaks I would control when the kids would have a drink. If I knew we were going to make a stop down the road in the next half hour or so I would give the children their drinks. I didn’t want 10 people drinking at 10 different times and all wanting to go to the bathroom at every exit. Each stop takes up a lot of time.  When we were stopping for fuel we tried to take care of everything that we could. Bathroom breaks, snacks, stretching, etc.

Sometimes we needed an extra stop between fuel stops. We made use of rest stops. Everyone got out of the van. We would take the younger kids for a run around while everyone finished their business. We didn’t have to encourage the older ones to stretch their legs they found ways! Climbing trees, on the roofs of rest stops, etc. It felt good to stretch. If we were just making a quick bathroom stop I would make a game of it by timing how long it would take for us to all go to the bathroom and water fountain and back to the car and on the road again. I know this sounds torturous to some but we all survived just fine.

I absolutely loved traveling with my children. I am not sure my children loved it near as much as I did. For many years there were no cell phones, no electronics, no TVs, etc. It was a glorious time for me to spend time with my children. Sometimes it could be long and tiring for all of us but I have many wonderful memories of our traipsing about.

I know that many of you have great ideas so please share them in the comments below. I would love to read them!

 

Update on My Kombucha Making

What is Kombucha? Kombucha is a fermented drink. Non-alcoholic! Fermentation has many benefits. It breaks down hard-to-digest substances; it leaves beneficial lactic acid and other healthy substances, it preserves food and makes it taste better. It benefits our overall health.

In August I took a Kombucha-making class from Ann Green, of Bread, Stock and Barrel. I have now divided my first SCOBY ( an acronym for Symbiotic Culture of Bacteria and Yeast) and I have started three more batches of Kombucha. I let my first batch go a little longer while I looked for jars* that would be appropriate for my other batches. My first batch was a little on the vinegar side. The earlier you drink it the sweeter. I think my favorite has been to drink it after 8-10 days of fermenting.

I used most of the first batch to make second fermented kombucha. I added kombucha to my bottles**, added some juice, left some room at the top and sealed it. I left it in a dark place for a week. Fizzy Kombucha! For my next batch, I decided that I would strain the Kombucha I put in the bottles for a second fermentation. I think I prefer that. The pressure can really build up so do not forget your second fermented batch. Two weeks max at room temperature and then refrigerate for up to a year. So far grape is my favorite and tastes like sparkling grape juice. I think most of my family prefer the plain Kombucha second fermented. I really like it too.

Here is the recipe I received in my class.

Kombucha

1 gallon-sized jar preferably with a large mouth

cotton cloth and rubber band

SCOBY

2 Family sized tea bags, 6-8 regular, or 3-4 teaspoons loose (green or black preferably organic)

1 cup of sugar (any you prefer)

1-gallon filtered water (no chlorine)

Brew your tea with 6 cups of water. Steep 10 minutes and add 1 cup of sugar (don’t skimp) and stir until dissolved. Allow your tea to cool to room temperature to avoid killing your SCOBY. When it is cool pour your tea into your jar and fill with your SCOBY and 1 -2 cups kombucha from your previous batch. If needed fill the space with your filtered water leaving 1-2 inches from the top. Your SCOBY may sink to the bottom but will float back to the top in a couple of days. Place the towel over the top and secure with a rubber band, NOT THE LID. Place the container in a warm, dark place and leave it for a week or more. If you like it sweeter, leave it for 1-2 weeks. If you like it more vinegary leave it for about 3-4 weeks.

I am feeling more comfortable with my Kombucha making. It is very easy to make.

If you have any questions please post them below. If you are a Kombucha maker please chime in with your tips, favorites, or any recipes.

 

* The best gallon size jars I have found are at Walmart with pickles in them 🙂 A gallon jar of pickles is half the price of an empty gallon jar.

**Also, for the second fermenting I bought bottles on Amazon, Grolsch swing top bottles and a couple of bottles from Bed, Bath, and Beyond.

You may reach Ann Green at  www.breadstockandbarrel.com

Thai Chicken Vegetable Soup

 

Thai Chicken Vegetable Soup
Thai chicken vegetable soup is delicious!

Thai chicken vegetable soup is delicious! A couple of weeks ago I saw this Thai Ginger broth on the clearance rack at Publix. I found a wonderful recipe on the back for Thai Chicken Vegetable Soup! So I am sharing it with you right off the back of the box because I wouldn’t want you to miss out! It is very simple and quick to make. The broth is a bit spicier than I anticipated but suited our family very well. To accompany our soup we made rice. Using our homemade bone broth for the liquid in the rice adds a lot of flavors. I had a bit of onion and zucchini left from other cooking so I sauteed them in a bit of olive oil and then added the bone broth and the rice and covered it until it was done. Some of us ate ours over the rice and some ate the rice separately. Either way, it was all good.

Swanson’s Thai Chicken Vegetable Soup

1 Tablespoon cooking oil

1 medium carrot, cut into 2-inch matchstick-thin strips

1 medium red pepper  cut into 2-inch matchstick-thin strips

1 cup mushrooms ( I used baby Bella)

1 quart Swanson’s Thai Ginger Flavor Infused Broth

2 cups shredded chicken

1 can unsweetened coconut milk

2 Tablespoons of lime juice

2 Tablespoons of chopped fresh cilantro

Heat the oil in a 4-quart saucepan over medium-high heat. Add carrot and pepper and cook 5 minutes until slightly tender. Stir in mushrooms. Add broth to the saucepan and heat to a boil. Reduce heat to medium-low. Stir in chicken, cook 5 minutes until it is hot. Stir in coconut milk and cook until the mixture is hot and bubbling. Stir in lime juice and cilantro.

Thank you, Swanson’s for making a great broth meal starter!

Swanson's Thai Chicken Vegetable Soup
Swanson’s Thai Chicken Vegetable Soup
Swanson's Thai Chicken Vegetable Soup
Swanson’s Thai Chicken Vegetable Soup

 

Cooking Without Recipes

I enjoy looking in my fridge or for that matter other people’s too! I have a friend who likes me to cook with her. So when I am at her house we look in her fridge and pantry and create something from what we find. We have a lot of fun in the kitchen pounding chicken breasts and cutting up veggies. I have been creating meals using whatever was on hand since childhood. It helped that I grew up on a mini farm and we had a lot of choices. Although sometimes too many cucumbers 🙂 We didn’t run to the store all the time either. I love to cook and sometimes I get in my head a certain thing I want to cook. It may not make sense at the time if I have a fridge full of food and meals which have been planned.  I try to practice self-control. This year we have been blessed to meet Farmer John! He is new to farming and has tried several things. We take some of whatever he has. As the season is nearing an end I was looking at what we had purchased from Farmer John and decided to create some meals using those things.

I did not write down a recipe but I will share what I did do. I did NOT measure anything.

First I will share the ingredients I had. Mini eggplants, zucchini, onions, green peppers, fresh basil, store-bought pasta sauce, ground beef, mushrooms, mozzarella cheese, parmesan cheese, rice, etc.

Preheat the oven 350°. I cooked the ground beef with onions, green peppers, and mushrooms and drained it after it was done. I placed pasta sauce in the bottom of two pans. Then to one pan I added a layers of slice baby eggplants, zuchini, meat mixture, sauce and cheese. On the top I spread sauce and mozarella and sprinkled the top with paremsan. I baked it in the oven for a while and then took it out and covered it with foil. I cooked it for about an hour total. I wish I had covered it from the beginning and taken the foil off for the last 15 minutes. I also wish I had added more sweet basil. It turned out YUMMY!!

 

For the second pan. I cut the tops off of the green peppers I had and cleaned them out. I placed them in the bottom of the second pan. I added some cooked rice to the leftover meat mixture and stuffed the peppers with the mixture. I then covered them with sauce and sprinkled with parmesan. I baked it in the oven at 350° for almost an hour. Remove the foil. (See I learned something !) Sprinkle more parmesan on top! Enjoy!

 

Fermenting Foods

About 3 years ago my husband was diagnosed with an auto-immune disease. This began a close examination of the foods we eat. My non-cooking husband started making homemade mayo, ketchup, pickles, saur-kraut, bone broth and now he has begun fermenting foods. He has made several batches of saur-kraut, fermented tomatoes, peppers, saur-kraut, and cucumbers. I grew up with pickle and saur-kraut making but fermenting is a new thing for me.

So what is the difference between pickling and fermenting. My understanding is that pickling is preserving by acidity. Fermenting is a specific process of preserving but uses lactic acid (Lacto-fermentation). In her booklet, Cultured Beverages, Ann Green of Bread Stock and Barrel, says, “Fermentation began with creation – bacteria and/or yeast and vegetables, fruits, dairy or animals were all that was necessary. Man has had the joy and thrill of discovering and cultivating various combinations of these elements to produce such things as wine, cheese, chocolate, bread, pickles, and even …kombucha.”

What happens in the process of fermentation? Again quoting from Ann Green. “In every case, lactobacillus bacteria and sometimes various strains of yeast eat the sugar and starches found in the medium and replace the sugar and starch with lactic acid. In the process, many vitamins and minerals are increased, the food, juice or milk is made more digestible and sugar and starch are either eliminated or reduced. Antioxidant and anticancer substances may also be produced or enhanced. The bacteria are also very happy to eat the sugar and starch and reproduce to create what we call a “probiotic” beverage or food.”

There are a lot of resources available online for free about fermenting foods. Check it out! Let me know if you ferment foods and what you have found helpful.

***You can find out more about Ann Green at www.breadstockandbarrel.com or on Facebook  – Bread, Stock, and Barrel

 

Fermented saur-kraut
Bone broth

 

 

Easy Communion Bread – 4 Recipes

Learning to Make Communion Bread is Easy

Easy Communion Bread? Yes, it is easy. Today, I will share recipes I have collected over the years. It all started with Campaigns Northwest 1979 and a special sister, Madge. I was blessed to be a part of Campaigns Northwest. Little did I know that this would be a life-changing experience for me!  I worked in West Seattle, Washington for 3 weeks.

After our mission was over I stayed an extra day to spend time with a couple of the ladies from the church. One was Madge Boubonik (I am sure the spelling is butchered). I remember this day very well. I was so excited. Madge and I walked around her sunny yard with flowers growing and some rhubarb too! We talked and visited but I was there for a purpose.

Madge made the communion bread for the church and she had agreed to teach me how to make it! I was very excited to spend the day with her. She treated this with great respect and thoughtfulness. She used olive oil because she felt that was most likely what was used in making unleaved bread. I thoroughly enjoyed spending the day with her and that was almost 40 years ago. I  never saw her after this day but she lives on in my memory and I hope to walk in heaven with her one day.

Aberdeen Washington

In 2011 we moved from Spanaway to Aberdeen, Washington to work with the Aberdeen Church of Christ. We hosted a VBS day which was about the Tabernacle. We had loaves of unleavened bread leftover from that day. One of the ladies asked if we could use that for communion and so we did. Our son James started making it for the church after that. He was 11 years old. He enjoyed making the bread and helping to fix communion each Sunday.

Today I am sharing three recipes * that have been used in various places I have worshipped (from homes to buildings to church camps). The first one is the one our family has used for many years. I am not sure it is the original one I received from Madge, if not it is very similar.

Our Family Communion Bread
4 cups all-purpose flour
1 cup olive oil
1 cup of water
pinch of salt

Mix the dry ingredients and add the wet ingredients and knead a little until it easily forms a ball to roll out. I roll mine out into about 6-inch circles. This recipe makes about 16 small loaves! You may want to half the recipe. Bake at 350° for 10 – 15 minutes until lightly browned on the bottom. I usually do mine by smell 🙂

Our family recipe

Delano Bay Christian Camp Communion Bread
1-quart whipping cream
¾ lb. of butter
5 cups flour

Mix ingredients and divide into 4 sections and roll them about 1 inch thick each. Poke holes in batter with a fork, and bake at 325° until no longer doughy. This makes a big batch of communion bread. Enough for 100 campers at least.

Susan’s Unleaved Bread
1 cup all-purpose flour ( use ½ whole wheat)
1 Tablespoon sugar (brown or honey)
¼ teaspoon salt
2 Tablespoons olive oil
¼ cup of warm water

Mix dry ingredients. Cut in 2 Tablespoons olive oil and ¼ cup warm water, Knead. Roll into a circle. Next, you prick with a fork and fry in a nonstick pan until both sides are light brown.

Communion Bread
Communion bread

*A Fourth ADDED (3/15/2020) Lee’s Communion Bread

Here is a fourth recipe I received from my friend Lee. With her notes.

1 cup of unleavened flour (all-purpose)

1/4 cup olive oil

3 Tablespoons cold water

Preheat oven to 400°. Be sure to wash and dry your hands first. This is holy bread. Use clean utensils and a mixing bowl to mix the ingredients. Gently knead the dough and roll out flat to about 1/16 inch thickness. Using a biscuit cutter or other round object cut out circles of bread. Lay on an ungreased cookie sheet and score with a fork or rolling piercing tool. This represents the body of Christ. Bake for about 20 minutes. They should not be sticky or brown. Let them cool completely. Store in an airtight container and they can be kept in the freezer.

Please send me your communion bread recipes and I will update this collection as time allows.