Three kids later I have read some christian parenting books,
but
This is the most balanced Christian parenting book I have ever read.
I highly recommend.
Cute cover huh.
(i know i broke my silence)...
Tuesday, March 29, 2011
Tuesday, March 15, 2011
Family
We are cultivating patience at our house.
Planting a garden, waiting for it to grow.
Making cookies and waiting for them to cook.
Memorizing verses and reading about patience.
Also taking a break from blogging and other things like facebook...
Cultivating patience just leads to more joy and peace around the house.
I don't get a lot of readers, but just wanted to let the few know we are taking a break to focus on some things that are more important.
Family.
BTW: for all the women out there the message "what's a women to do" by our pastor Chip Ingram is just so GREAT...:)
http://venturechristian.org/sermons.php
BTW: for all the women out there the message "what's a women to do" by our pastor Chip Ingram is just so GREAT...:)
http://venturechristian.org/sermons.php
Wednesday, March 2, 2011
Dinner Swap. Dinner Revealed.
A couple of weeks ago a friend of mine and I decided to exchange dinners.
Here's how it works so far.
I double a dinner one week and she comes and picks hers up...
The next week it's her turn.
We take turns getting a night off from cooking every other week.
So far it's been really fun.
We are able to exchange recipe's with one another, it's actually really motivating for meal planning.
They LOVED this recipe and maybe your family will as well. She said even her kids ate it. It's one of our favorites.
Don't forget to dust a little cornmeal on top of the olive oil (on cookie sheet) before baking, it adds that extra touch...
This is what I made this week:)
Roasted Chicken-Artichoke Calzones
Becky Luigart-Stayner; Cindy Barr
Ingredients
• 1 (14-ounce) can artichoke hearts, drained and finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 cups thinly sliced fresh spinach leaves
• 1 1/4 cups (5 ounces) shredded sharp provolone cheese
• 1 cup shredded cooked chicken breast (about 5 ounces)
• 1 teaspoon olive oil
• 2 teaspoons cornmeal
• 1 (13.8-ounce) can refrigerated pizza crust dough
Preparation
Preheat oven to 425°.
Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.
Maureen Callahan, Cooking Light, JULY 2004
So far it's been really fun.
We are able to exchange recipe's with one another, it's actually really motivating for meal planning.
They LOVED this recipe and maybe your family will as well. She said even her kids ate it. It's one of our favorites.
Don't forget to dust a little cornmeal on top of the olive oil (on cookie sheet) before baking, it adds that extra touch...
This is what I made this week:)
Roasted Chicken-Artichoke Calzones
Becky Luigart-Stayner; Cindy Barr
Ingredients
• 1 (14-ounce) can artichoke hearts, drained and finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 cups thinly sliced fresh spinach leaves
• 1 1/4 cups (5 ounces) shredded sharp provolone cheese
• 1 cup shredded cooked chicken breast (about 5 ounces)
• 1 teaspoon olive oil
• 2 teaspoons cornmeal
• 1 (13.8-ounce) can refrigerated pizza crust dough
Preparation
Preheat oven to 425°.
Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.
Maureen Callahan, Cooking Light, JULY 2004
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