"The willingness to be and to have just what God wants us to be and to have, nothing more, nothing less, and nothing else, would set our hearts at rest, and we would discover that the simpler the life the greater the peace." - Elisabeth Elliot in The Shaping of a Christian Family

Monday, August 28, 2017

Another Look at the Angoras

Because they're so cute, and I've gotten to enjoy some time with them recently, I have to post some pics of the angora babies.


They're not so little anymore.


Because of a family emergency, they hadn't been brushed in awhile, so there was some matting that had to be cut and brushed out, but these three young bucks are looking pretty good now. Ready for new homes, if you're interested.


Saturday, August 26, 2017

Easy Elegant Chicken Dinner

I can't believe I'm sharing another recipe cuz I'm definitely not a food blogger, but this one is so wonderful and so easy and nutritious and not too expensive to make, so here goes...

Here's what you need:

  • Skinless, boneless chicken breasts or tenders
  • Marinated artichoke hearts
  • Sundried tomato pesto (found in the tomato sauces section at the grocery store)
  • Olives, if you want (my husband can't stand them so they were a side dish at our house)


Slap the chicken breasts into a lightly oiled 9x13 pan. Since the ones I'd bought were rather large (think Dolly Parton here), I sliced mine thinner so they'd cook quicker and so the good stuff would get onto more surface.

Top with the artichoke hearts, oil and all, and spread on the tomato pesto. Bake at 350 degrees for close to an hour, depending on how well-done you like your meat.


It's really not a thing of beauty, except to your taste buds. My 13yo who doesn't usually gravitate toward meat or artichokes had three helpings during which time she discovered she does like artichoke hearts.

Bon appetit!

Saturday, August 12, 2017

Help! I'm Overloaded With So Much Zucchini

Are you, like most gardeners, overblessed with zucchini at this time of the year?


Do many more blossoms on your plants promise future excess of blessing?


Well, there are a lot of ways to take care of such blessings that don't include sneaking them onto your neighbor's front steps in the wee hours of the night. We've all seen all kinds of recipes of breads and even chocolate cakes. And for those purposes we grated and froze a bunch of zucchini today.


Of course, zucchini is good eaten raw as well as in stir-fry, but today I want to share a recipe I got from my father-in-law for a Cheesy Zucchini Casserole (Cheezucchini, anyone?) Even my children who aren't too excited about zucchini like this side dish.

Here goes:

In a large bowl, mix:
1 1/3 c. flour (I tried an almond/coconut flour mix and it wasn't as good as wheat flour)
2 tsp. baking powder
salt and pepper to taste
2 beaten eggs
1/2 c. oil
1 c. grated cheese

Add:
4 c. grated zucchini
1/2 onion, grated or chopped small (I used about 1 T. onion powder because I have one who doesn't             care for the texture of onion.)
2 tsp. garlic powder


Bake at 350 degrees for 55 minutes. Top with a sprinkling of parmesan cheese if desired. You can add herbs and spices to your family's taste, but I'm thinking next time I'm going to try adding Italian seasonings. Maybe some fresh ones from the herb garden.


Happy gardening and cooking!