Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

Tuesday, December 31, 2019

Kid-Friendly New Year's Eve Ideas From Kidstir!

Look what we are doing for New Year's Eve! Kidstir has put together some fun things for families with kids to ring in the New Year and you can join in the fun. Teach your kids how to say cheers from countries around the globe with this downloadable print out for some around-the-world fun.

Kidstir also has a healthy drink recipe for your kids to toast the New Year called Grape Fizz! Yum! 



And don't forget to put on some Silly 'Staches & Smiles while you count down to midnight! You can even add them to your straw for fun while you drink.

Zari with her silly stash 😁


About Kidstir
Kidstir is a unique cooking kit subscription service for children that can be joined or given as a gift, or you can send one of the single kits, as well. Each month, Kidstir will send your child a box filled with three delicious, nutritious recipes, kid-size cooking tools, games and activities! This subscription focuses on nutrition and hands-on fun. Created by moms who know that through cooking, children will gain important life skills in the kitchen — and cook up some fun family memories through the process.



Monthly, 3 month, 6 month, and 12 month subscriptions are available with free shipping. Plus, Kidstir will debut a new surprise kit which will be revealed on the 21st of each month! All subscribers receive a 2 year magazine subscription to Real Simple, Parents or All Recipes magazines as a thank you bonus. A Cookbook Binder and Sibling cooking tools & creative materials can be added at checkout.


DISCLOSURE/DISCLAIMER: I received this information and images for this post. I wrote this blog post because I thought you might be interested in knowing this information and taking part of the fun. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I will be receiving samples later to try out and review.

Tuesday, August 22, 2017

Everyday Homemaking Everyday Cooking Cookbook Review


My family had the privilege of trying the Everyday Cooking from Everyday Homemaking for this review to use in conjunction with our own homeschool curriculum. This is a Homeschool Review Crew Review. All opinions expressed are my own or those of my family.

Everyday Homemaking is a website designed by Vicki Bentley. On this website she has created practical tools to help parents and caregivers teach life skills like: managing time, cooking, cleaning, planning, organizing, home education, etc. She is the author of a handful of books that teach these skills to others. These include Everyday Cooking and The Everyday Family Chore System. Vicki is a mother of eight children and a foster/adoptive mom of almost fifty. Her family knows well how to work with their busy lifestyle and still get things accomplished.

Everyday Cooking is Vicki's cookbook that she has just newly revised and expanded to include even more of her family's tried and true favorite recipes and helpful tips. Everyday Cooking is book one of the Everyday Homemaking Series. This book emphasizes whole foods and also contains pressure cooker basics, low-carb staples, sample menus, shopping and equipment tips, and even a few of Vicki's kitchen mishap stories. This comes either as a physical book with a glossy cover and coil bound pages or a digital e-book PDF. Both have 198 pages, except the print book has black and white pictures and the digital has color. You may choose from two different colors of cover (red or blue), though the content is the same.

Table of Contents:
  • Preface
  • Introduction
  • Time Saving Tips
  • Breakfast Ideas
  • Appetizers and Dressings
  • Bread and Grains
  • Main Dishes & Soups & Sides
  • Desserts and Snacks
  • Homemade Vanilla Extract
  • Low-Carb and Gluten-Free Pantry Helpers
  • Basic Measurements and Helps
  • Meal Planning and Shopping Hints
  • Sample Menus & Menu Planning Masters
  • Basic Cooking Skills Checklist
  • Basic Kitchen Accessories
  • Kitchen Equipment
  • The Tortoise and the Hare
  • Pressure Cooker Tips and Favorites
  • Index of Recipes
  • Index of Practical Tips

How We Used This and Our Thoughts:
We received the digital PDF version of the Everyday Cooking. I like color photos for the dishes so I opted for this version rather than the print that had black and white photos. I wish both had the color pictures because the print would have been nice for having instead of going back and forth to my computer (my printer is out of ink). I like the thought of having the coil bound pages and glossy wipe able cover so that it can be used right where you are cooking.

I like the layout of Everyday Cooking. It is pretty straight forward and has similar things lumped together in one chapter. After each chapter there is a section that you may write your own notes. I do wish there were more pictures of the recipes because I am very visual. However, the book does say you can visit their website and social media sites and see more of the color pictures of many of the recipes if needed.Some ingredients are also italicized so you know that they have a recipe in the book to make them from scratch as well. There are also "broken eggs" pictures throughout the cookbook that tell "oops!" moments that Vicki experienced and wanted to share. Grey boxes throughout the cookbook mention time saving or budget-stretching tips too. I love that she puts meal planning masters and checklists in the back so you can print them out and use them. There is also a Food & Nutrition Mini-Unit Study (1-2 weeks) towards the end for junior high/high school students as one portion of a home economics credit that uses the Basic Cooking Skills Checklist.

There are a lot of very simple recipes in Everyday Cooking. My teenagers and even my 9 year old could make a lot of these recipes themselves without any trouble. I like that most of these can be made in 30-45 minutes or less. I didn't know what parboiled or converted rice was and a lot of her recipes that call for rice call for this specific type. This is described in the Basic Measurements and Helps section. This type of rice is NOT minute/instant rice and has higher nutritional benefits than regular white rice and much closer to nutritional value of brown rice, I learned. Some recipes also called for margarine and canned mushrooms...I do not use that stuff, instead I use real butter and real mushrooms which seem to work just fine as an alternative. I like that she has how long to cook recipes with and without a slow cooker or pressure cooker. If you haven't done a lot of homemade breads this is an awesome cookbook for this because it has so many to choose from. It also has multiple ways you can make the main bread recipe into other breads, for example, sweet rolls. I also love that there is a recipe for homemade ricotta cheese, noodles, and pie crust...these are recipes that I would like to try some day.

Everyday Cooking Kielbasa with Kale & Potatoes

We made the Kielbasa with Kale & Potatoes in Everyday Homemaking one night for dinner. I had all the ingredients at home except for the red sweet pepper and McCormick’s All-Purpose Seasoning. I used a green sweet pepper and I looked up the ingredients in this seasoning and added a little bit of each to the pot. The kale we picked fresh from our garden. It had come back from last years planting and taken over almost a whole raised bed. I didn't know a lot of kale recipes and so because we have so much of it this year I wanted to use a bunch of it before winter hits. This recipe sounded really good and hearty. The only thing I would have added was the setting on the stove top when cooking (like high, medium, or low). It cooked fine, but I would have liked to know to make sure I had it on the right heat setting while it cooked. I am so glad I tried it out though because it was delicious! Even my daughter who does not really like kale loved this meal. I will be making the Kielbasa with Kale & Potatoes recipe again and trying it next time with the red sweet pepper!

I will be making more from this cookbook. We are excited to make the Chicken Cordon Bleu because it sounds so good with the alternate smoked Gouda cheese. I will be making this in the next week or so. There are a lot of recipes that sound like they would be wins for my family. These are all easy to prepare & make and don't take that much time to do so. I like cookbooks like this that are not too complicated, but also focus mainly on the healthy foods. I will probably use this as a credit for homeschool home economics for my teens as well. We can not wait to use it more.


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Hashtags: #hsreviews #homemaking #cooking

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Get 10% off The Everyday Family Chore System and/or Everyday Cooking (print or e-book) through Labor Day! The code to use is TOS10books -- apply it to as many books in your cart as you'd like, but make sure to shop first and apply the 10% discount code last. This expires Sept 5th.
  
Read other homeschool curriculum reviews for Everyday Homemaking...
Everyday Cooking and Chores Systems for your Family {Everyday Homemaking Reviews}

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Monday, February 27, 2017

FreezEasy Electric Pressure Cooking 101 Class


I would love to tell you all about a semi-new course that Erin Chase of FreezEasy and MyFreezEasy has put together for all of us that want to learn the ins and outs of cooking with an electric pressure cooker, or Instant Pot as most people know them as. The Electric Pressure Cooking 101 Class consists of 4 modules to teach you about everything you should know about your Instant Pot, how to use the functions, cooking basic ingredients in it, and recipes to make with it.

Here is what you will be learning:
  • Module 1: Your Electric Pressure Cooker - all about the: buttons, lid, insert, and cooking speeds. cleaning and care.
  • Module 2: A Deeper Look at the EPC Cooking Functions - tips and tricks for the following cooking methods and settings: Soup, Porridge, Poultry, Meat/Stew, Beans/Chili, Rice, Grain, Steam.
  • Module 3: Learn How to Cook Different Types or Categories of Recipes - learn how to better understand how to cook these types of meals: Grains - Rice, Pasta, Oatmeal and other grains; Beans, Potatoes, Roasts, Soups & Chilis, Freezer Meals, and Vegetables.
  • Module 4: The First 10 Meals You Should Make in Your EPC - cooking demos for the first 10 meals or ingredients you should make in your EPC. You'll make:
    • Week 1: Brown Rice, Hard Boiled Eggs (Egg Salad), Dry Beans (Cuban Black Beans), 40 Garlic Clove Whole Chicken, and Three Bean Chili (Ground Beef based)
    • Week 2: Steel Cut Oatmeal with Berries, Butternut Squash-Apple Soup, Mashed Sweet Potatoes, ​Steamed Broccoli, and Chive Crusted Beef Roast with Red Potatoes
    • BONUS: Meal Plan & Shopping List digital downloads for Making These 10 Meals


The class and video lessons are short and to the point so you can take your time and learn at your own speed. You can watch as many of the videos as you like when you can and even come back and pick up where you left off! We know that you have a busy schedule, so learn as your schedule allows. Before you know it your EPC (Instant Pot) will be helping you save time preparing and making dinners at home for your family!

Secure your spot in the online class now and save money! Register now and get the whole package for only $12!!

DISCLOSURE/DISCLAIMER: I wrote this post to let my readers know about this great opportunity and deal. I received the course free to facilitate a review later in the year. My thoughts are mine and my family's own opinion and have not been altered by anyone else. Affiliate links may be in this posting. Thanks for supporting my blog.

Friday, February 10, 2017

Foodie Friday Sweet Pepper & Tomato Crustless Quiche #FoodieFriday


I love living on a farm and owning chickens! One of the benefits of having my 8 hens is the free abundance of farm fresh eggs. We get many different colors and sizes. Sometimes we are blessed with an unusually large egg. I am not sure which one of our hens laid the one shown in the picture, but it turned out to have a double yolk inside!

I also love that I can teach my kids where our food actually comes from. Having it come straight from our own farm is a wonderful teaching and learning experience for them. I believe that this is extremely important for future generations because so many children now grow up thinking that food comes from the grocery store or supermarket. I love that I have this awesome opportunity with my children to teach them gardening, agriculture, home cooking/baking and other dying skills that need to be passed on.

Speaking of home cooking, my kids and I made two Sweet Pepper & Tomato Crustless Quiches the other day for dinner. I love a good quiche and crustless ones are so easy to whip together! My chickens' eggs also make them the best! Here is the recipe for this one...


Sweet Pepper & Tomato Crustless Quiche

Ingredients for one quiche:
  • 1 tablespoon butter
  • 1 large sweet pepper; seeded, destemmed and diced (We used a green and red one because we made two quiches, but any color is fine.)
  • 5 eggs
  • 1 medium onion; peeled and diced
  • 3 tablespoons whole milk
  • 1 cup cheddar cheese, shredded
  • A handful of dried tomatoes (We had these in a bag from a summer of slicing, dehydrating, and freezing them. If you don't have homemade dried ones I suggest getting some sun dried ones from the store.)
Equipment needed:
  • 1 - 9 inch round pie plate
  • 1 whisk
  • 1 - 12 inch skillet (I love my cast iron ones!)
  • 1 spatula
  • 1 mixing spoon
  • 1 mixing bowl 
  • 1 oven with stove top
Directions:
  1. Preheat oven to 350°F with rack in the middle. 
  2. Lightly butter the inside of the pie plate to make it nonstick and set it aside.
  3. Saute the onion and sweet pepper in butter in the skillet over medium-high heat, stirring with the spatula occasionally, about 5 minutes.
  4. Whisk together eggs and milk in the mixing bowl, then add the onion and sweet pepper mixture and most of the cheese, saving some out to go on top before baking. Fold this mixture together with the mixing spoon.
  5. Pour this mixture into the pie plate, sprinkling the last of the cheese on top.
  6. Take the handful of dried tomatoes and place them evenly on top.
  7. Bake uncovered until top is golden and egg blend has set in center, about 35 minutes.
  8. Cool slightly, about 10 minutes, before cutting into wedges.
  9. Enjoy!
  10.  

Saturday, June 25, 2016

The Make Ahead Kitchen Cookbook Review


Cedar Fort Publishing & Media has provided me with a complimentary copy of this cookbook free to facilitate this review. Affiliate links may be in this posting. Thanks for supporting my blog.

 Annalise Thomas is from the big city and married to a man that is from a small town. As she learns to love small town life she enjoys sharing her foodie passions with others. Annalise is a wife and mom, a baker, a cook, and a blogger. She is also the author of The Make-ahead Kitchen.

The Make-ahead Kitchen: 75 Slow Cooker, Freezer, and Prepared Meals for the Busy Lifestyle by Annalise Thomas is a gorgeous picture-filled cookbook with simple recipes of delicious, healthy, and easy-to-prepare make-ahead dishes. No more kids asking what's for dinner and having to dig around the fridge, leftovers, or pantry for a last-minute meal. These family friendly foods, drinks, and desserts are just the ticket for less stress and no hassle.

The contents of this book are well laid out and easy to navigate. They start out with acknowledgements and general notes. The general notes are basically helpful tidbits of information about her recipes and way of cooking/using ingredients. In the notes she lets us know that their are symbols for those recipes that are gluten free (GF) and the ingredients that can be gluten free alternatives (GFA). The introduction is next with a little history of why the author wrote the book and a some background of the cookbook. The middle of the cookbook has recipes in 7 sections: Breakfast, Soups & Salads; Appetizers, Snacks & Sides; Main Dishes, Cookies & Bars, Desserts, and Drinks. The book ends with a wonderful index and about the author page.

The layout of each recipe is quite simple and each one has beautiful photograph of the completed meal, dessert, drink, etc. to accompany it. At the left side, each recipe includes the title, if it is GF or GFA or not, background of the recipe, and notes. On the right hand side it has the ingredients, directions, notes on what you can do ahead of time and freezing, and how many it serves.

All in all I believe this cookbook is a lovely addition to my cookbook library. It will be treasured in my kitchen. I am excited to make the recipes inside its pages for my family and friends.

BUY IT


DISCLOSURE/DISCLAIMER: I received this book for free to facilitate this review from Cedar Fort Publishing & Media. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this review. Affiliate links may be in this posting. Thanks for supporting my blog.

Monday, April 4, 2016

The Homemade Kitchen: Recipes For Cooking With Pleasure Cookbook Review

I received this cookbook free to facilitate this review. Affiliate links may be in this posting. Thanks for supporting my blog.

Alana Chernila is a writer, cook, teacher of cheese making, and blogger at EatingFromTheGroundUp.com. She lives with her husband and daughters in Western Massachusetts. She is also the author of two cookbooks, the first one being The Homemade Pantry and her newest one being The Homemade Kitchen.

The Homemade Kitchen is a gorgeous, inspirational cookbook. It has beautiful pictures of Alana's delicious sounding recipes and her in her kitchen, garden, at the market, and outside; with family and friends or just by herself. The inviting nature of her narrative is delightful and friendly. Alana feels like kindred spirit as she offers up her thoughts on life and collection of homemade dishes that make one's mouth water.

I love how Alana puts this cookbook together. Every chapter starts with an encouraging phrase that she has taped on her fridge. These makeup the framework of her philosophy and this cookbook. Te recipes start with a title and how much it makes or how many it serves. Then a narrative from Alana usually follows with the ingredient list and instructions listed below. Most of these recipes with a few exceptions have beautiful photos of the dish to represent them. There are also pages of narrative and tips throughout.

CHAPTER CONTENTS:
  • Start Where You Are - Introduction about Alana's thoughts of why we cook, and who we are.
  • Be a Beginner - How to section of: cooking eggs, cooking vegetables, making jam, pickling things, making salads and dressings, roasting a chicken, making other dairy products out of milk, cooking grains, making piecrust and pie, using fresh herbs, and making pasta. These are all things of which we should all learn how to do in my opinion.
  • Feed Yourself - Wonderful dishes to cook for just yourself. Since I am to be growing radishes in my garden this year I will definitely try the Bread with Radish Butter!
  • Put Your Hands in the Earth - Recipes with fresh edibles from the garden. The Queen Garlic with Chèvre and Tomatoes look divine.
  • Be Active - Making fermented things using vinegar, kefir grains, starter culture, or yeast & making other delicious things with them. I love a good Kimchi! The Kefir Banana Cake and Chèvre Cheesecake with Mint and Berries also sound so yummy!
  • Use Your Scraps - How to make use of food waste, reuse in the kitchen & help foods last longer. Includes recipes that make use of these bits and scraps. I never knew that peach pits were so useful!
  • Do Your Best, and Then Let Go - Good advice about choosing what you eat. In this chapter, Alana acknowledges how her family really eats, "Organicish. Locenough. Homemade when I can. Fresh. Good. Mine." I love this because this is more my style than fretting over every last little thing. Tips and recipes on buying: cow, chicken, fish; making tofu and its alternatives, using pastas, making homemade snacks and a popover recipe everyone will love.
  • Be Helpful - Wonderful dishes to feed the soul, when there is a birth, death, or anything big in between. I love when Alana says, "When we bring dinner, we say: I'm in your community. I'm here for you. Eat."
  • Do the Work - This chapter is all about breads that are beautiful and practical to make. Alana reminds us that homemade bread is actually easy to make and many appliances can do most the work for you. To quote her, "Bread , like so many other staples, is one of those foods that we imagine to be more of a project than it really is."
  • Slow Down - Alana reminisces about her quiet time outside in her orchard, hanging clothes on the line, or looking for beautiful flowers to put in a vase for the table. I, myself love having me time with nature or a cup of herbal tea. It gives me calm before the chaos kicks in. In this chapter the recipes focus around this concept.
  • Eat Outside - I agree with Alana so much that, "Everything just tastes better outside". I happen to believe that picnics are a perfect way to celebrate the outdoors. The recipes in this section are great to make and take for a lovely spread.
  • Invite People Over - I love to entertain guests, family, or friends at my home. Being LDS, I occasionally invite the missionaries into my home for dinner. Making food for others is a wonderful pastime. I love the idea of "Social Tuesday", which Alana's friend thought up. It centers around a single family in a group of friends or neighborhood community, hosting a themed potluck of sorts, where everyone invited brings a dish for a dinner together on a Tuesday night. I've been involved in work parties and love doing service for friends or family, then filling my belly with good home cooking. When we lived in Reedsport we used to go over to a great chainsaw buddy's house and sometimes he would make sushi packed with a number of interesting, but delectable ingredients. I learned how to make my own sushi from him and love to make it for my friends that are a bit adventurous. I was surprised to find a sushi recipe, Maki Rolls, in this chapter, yet it was obvious to me why it was included...like tacos you can make-your-own and have your guests do so as well. With so many options for fillings this is a no-brainer why it is great for parties. I also love that there is a great chili recipe with corn bread because this is also my go to food of choice for company.
  • Don't Be Afraid of Food - Oh yes...Alana saved the best for last. Last, but certainly not least...the scrumptious, delicious, delectable desserts! I love trifle and Alana's Summer Trifle looks so fabulous. I will definitely have to try it as it gets to be berry picking season. The Plum tart...you know, the one on the front cover... is what lured me to review this cookbook in the first place. I love tarts, but admittedly have not made one ever myself, so maybe I just might when the plums on my tree are ready.

In the end she has Acknowledgements, a very nice Bibliography filled with books that I now have to check out, and an Index to help you find your way throughout this cookbook.

The Homemade Kitchen: Recipes For Cooking With Pleasure is a wonderful cookbook that I highly recommend to anyone that would love to get back to home cooking from scratch without the fuss. The author, Alana Chernila is such a pleasure. This cookbook is a treasure indeed.

BUY IT

DISCLOSURE/DISCLAIMER: Thanks to Blogging For Books for sending me this book for free to review. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this review. Affiliate links may be in this posting. Thanks for supporting my blog.

Monday, December 14, 2015

Trudeau Stocking Stuffers Review

I received these products free to facilitate this review.

The holiday season is upon us and Christmas isn't too far behind. Trudeau has innovative kitchen tools, gadgets and other houseware products that are perfect to take your holiday entertaining from kitchen to table in style. Their products are perfect to gift to those on our lists that love cooking, baking, and entertaining guests. The smaller of the products in their catalog fit very nicely in a stocking.

Trudeau Star Cookie Cutters and Gingerbread Cookies.

Set of Five Star Cookie Cutters: These festive star cookie cutters are great for dough, fondant, pastries, shortbread, Jello, fruit cutouts, etc. They come in a gift pack of 5 stars of varying sizes so they nest together conveniently for space-saving storage. Made of stainless steel with a nice coral colored finish, these are made to last. We love these and made star shaped gingerbread cookies easily with them. SRP $11.99

Sparkling Apple Cranberry Cider in festive glasses with the Trudeau International Wine Charms.

International Wine Charms: The International Wine Charms are great for adding class to your glass stemware and to make sure everyone knows who's beverage is who's. They are easily identifiable featuring 5 different fine wine regions of the globe that they represent including: Italy, France, Argentina, Australia and California with a sixth charm representing the world wines. Since my family doesn't drink alcohol we used them for our sparkling cider glasses. These charms are made of stainless steel and have a soft-touch backing to protect delicate glassware. SRP $11.99

Trudeau Flex Pot Clip working its magic!

Flex Pot Clip: The Flex Pot Clip is great for keeping messy cooking utensils off the counter and stovetop. It easily clips onto the side of a saucepan or stockpot to hold the utensil, eliminating the need for a spoon rest. Drips go right into the pot, not onto your counter or stovetop. This really is a great little gadget! I love that I don't have to clean a utensil AND a spoon rest now. It has heat-resistant silicone pads that protect your pot from getting scratched by the stainless steel underneath and the silicone that holds the utensil keeps it from slipping. Can withhold heat up to 428 degree Fahrenheit and is dishwasher safe. Comes in red, blue, or green. 5-year warranty. SRP $8.99

Trudeau Zest Grater zesting limes.

Zest Grater: This compact ultra fine Zest Grater is perfect for adding flavorful garnish to your meal or recipe. It is great for: citrus zest, hard cheese, garlic, nutmeg, and other spices. It features a built in protective sleeve handle that slides shut for safe and convenient storage. It slides open with a push of a button on the handle. Stainless steel blades are at the optimal cutting angle for zesting and grating. With a little pressure and back and forth movement of the fruit on the blades of the Zest Grater it was easy to grate the lime peels I had. It rests easily on a bowl for the zest to fall right into. It also has a nonskid rubber tip that keeps it from slipping and sliding off the surface where you are doing the grating. The lime zest was also really good sprinkled onto the potato wedges we made. It gave everything a little more zing. I love the bright green and yellow color that the Zest Grater come in. It goes so well with lemons and limes. Dishwasher-safe on top rack; washing by hand recommended to preserve blade sharpness. 5-year warranty. SRP $9.99

Olive Oil with the Trudeau Universal Dripless Spout for Garlic Herbed Potato Wedges.

Universal Dripless Spout: This Universal Dripless Spout is very handy for dispensing oil or vinegar without mess from virtually any bottle. I found a glass bottle that I had saved and the graduated silicone stopper fit perfectly into the neck. It is 100% dripless and pours the olive oil I put into the bottle neatly. Comes with a cap for storage and a integrated holder for the cap so you won't misplace it. I loved this for the Garlic Herbed Potato Wedges that I made. It made drizzling the oil over them so much easier. 5-year warranty. SRP $11.99

Be Social:
Facebook - http://www.facebook.com/trudeaucuisine
Twitter - http://twitter.com/trudeaukitchen
YouTube - http://www.youtube.com/trudeaucorp

BUY IT
You can purchase the Star Cookie Cutters and other items from Trudeau.  Or you can help me out this Christmas by purchasing on Amazon with my affiliate links. Thanks...


DISCLOSURE/DISCLAIMER: I received these products for free to review. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this review.

Monday, November 9, 2015

Ann McCallum Books Eat Your Science Homework Cookbook Review

My family had the privilege of trying the Eat Your Science Homework cookbook by Ann McCallum Books from the Eat Your Homework Book Series for this review to use in conjunction with our own homeschool curriculum. This is a Schoolhouse Review Crew Review. All opinions expressed are my own or those of my family.

Ann McCallum is a teacher and writer of educational books for kids. She has written a number of books about math like: Rabbits, Rabbits Everywhere: A Fibonacci Sequence, The Secret Life of Math, Beanstalk: The Measure of a Giant, and Eat Your Math Homework: Recipes for Hungry Minds. In the Eat Your Homework Book Series she has written three books: Eat Your Math Homework: Recipes For Hungry Minds, Eat Your Science Homework: Recipes For Inquiring Minds, and Eat Your US History Homework: Recipes For Revolutionary Minds. These three books are all Illustrated by Leeza Hernandez.

Have you ever tried doing homework on an empty stomach? The growling and rumbling of your tummy and hunger pains are very distracting. They sure don't help you focus on the task at hand.

The Eat Your Science Homework cookbook helps turn your kitchen into a laboratory, recipes into experiments, and food into science. It is a 48 page paperback book that teaches bits and pieces of science while making stuff to eat. The book starts off with an introduction with a page on safety in the kitchen. Then it goes into six science themed recipes for children ages 7-10 to make with adults. Recipes range from popcorn balls to lasagna that has pizza ingredients. Each recipe has a page about the science, what ingredients and equipment you will need and the directions on how to make it, and lastly a page or two of science facts and a science sampler which gives more activities and experiments to do. After the recipes there is a section in the book that is a review of the science learned, a glossary, and an index. On the website you can also download an Educators Guide to expand upon the science concepts even more and give the student extra activities to do. Not only do you get to do fun science experiments, but you get to eat them too! This edible science will get your student thinking and make their tummies less grumbly.

How We Used This and Our Thoughts:

My girls who are 5 and 7 years old made the Sedimentary Pizza Lasagna recipe from this book with me for one of our dinners. We had fun tuning our kitchen into a science lab, making this meal for our family, and learning about the science behind rocks while we baked it. My kids love helping in the kitchen and researching all things scientific, so this was the best of both worlds. We learned about sedimentary, metamorphic, and igneous rock properties, what a mineral is, and the Mohs Scale of hardness while making this delicious food. The recipe turned out perfect and it was super yummy as well.

Making Sedimentary Pizza Lasagna from the Eat Your Science Homework cookbook.

Eat Your Science Homework is well written and the illustrations are adorable. The approach is easy to understand, even for my 5 year old. With help from parents or other care giving adults kids can have fun in the kitchen while learning key scientific ideas.

With Eat Your Science Homework I found that my girls understood the scientific concepts better than just telling them because it is makes the learning very hands-on. Besides the science it teaches, it also shows the student how to read and decipher recipes and how to use the equipment properly in the kitchen. I believe that all children should be able to know their way around the kitchen and recipes. My girls got to mix, stir, measure, layer, pour, spread, etc. The skills involved in preparing food, cooking and baking are skills that all children should acquire so they can grow up eating homemade, healthy well-balanced meals. This is the reason I involve my kids in the kitchen as much as possible.

Sedimentary Pizza Lasagna...look at the layers!

I highly recommend the Eat Your Science Homework cookbook for anyone who wants to help teach science in a fun, positive way with something more than just a science experiment in the end. We absolutely love this book by Ann McCallum and we are planning on purchasing the rest of the series.

BUY IT
You can purchase Eat Your Science Homework for $16.95 on the Charlesbridge books website.

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Read other homeschool curriculum reviews for Ann McCallum Books...
Ann McCallum Books Review

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Tuesday, February 24, 2015

The Portlandia Cook Book Review


I received this book free to facilitate this review. Affiliate links may be in this posting. Thanks for supporting my blog.

If you are a fan of the hit satire TV series Potlandia by the Emmy-nominated stars and writers Fred Armisen and Carrie Brownstein or if you just love Portland Oregon you will love the companion cookbook which is aptly named The Portlandia Cook Book. It features local cuisine and delectable dishes from all around the Rose City.

Portland a.k.a Rose City is a food mecca! As well put in the cookbook, "The city is home to community gardens, breweries, farmer's markets,  brunch spots, salt stores, backyard chicken coops, food cart pods, artisanal ice cream parlors, co-ops, mixologists, olive-oil-ologists, ice cube artists, butcherariums, designer doughnut shops, and an unreasonable amount of thoughtfully named coffee shops." This is so true and is also why Portland is so great to catch a bite to eat especially if you love unique food fare and drinks.

Since I live moderately close to Portland Oregon I try to visit when I can. I have been to many of those thoughtfully named coffee shops, farmer's markets, food cart pods, artisanal ice cream parlors, and even some kombucha breweries. I love Portland because of all the interesting things to do, see, and eat. I am very thankful to have many friends that live in and around Portland too. After all the city hustle and bustle I retreat back to my home in Rainier to be with my horses, mini pony, llamas, bunnies, dog...and my very own backyard chicken coop (although technically it is in the front yard) with two chickens. I am a farm girl at heart and as much as I also love the city, I need my wide open spaces and rolling hills to come back to.

If you want to bring a little bit of Portland Oregon's cuisine home with you wherever you may be The Portlandia Cook Book is the perfect cookbook to get. With 50 delicious recipes for every food lover a.k.a. foodie, freegan, organic farmer, and food truck diehard this fun cookbook has something for everyone. The recipes are made up of five sections; Small Plates, Main Courses, Desserts, Drinks, and Brunch. Given at the beginning of most of the recipes is serving sizes, prep time, and total time till done. The recipes are accompanied by mouth watering full-color photographs and illustrations. Tucked into the pages there are also funny stories and sidebars from the characters of Portlandia (such as Mr. Mayor, Peter and Nance, and even Colin the chicken).

My kids and I had fun shaping Pretzel Knots from The Portlandia Cook Book.

I had so much fun reading this cookbook! I laughed and laughed so much. Besides humor The Portlandia Cook Book has a lot of yummy sounding recipes. We tried the Pretzel Knots which is not really a recipe, but more of a work of art. My kids had fun shaping and baking them. Next I think I would love to try the Brussel Sprouts with Bacon, Tagliata with Artichoke Salad, Fruit Semifreddo, Mango Lassi Smoothie, and/or Red Flannel Hash with Poached Eggs, Smoked Salmon, & Horseradish. I admit that not all the ingredients in this cookbook are readily found, especially if you do not live in Portland, but substitutes can be made. I have made this a honorary member of my kitchen and plan to use it often. Great as a coffee table book as well for a conversation starter piece. This book is a must have if you want to cook like a local!

BUY IT:


DISCLOSURE/DISCLAIMER: Thanks to Blogging For Books for sending me this book for free to review. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this review. Affiliate links may be in this posting. Thanks for supporting my blog.

Thursday, October 3, 2013

CanCooker Jr. Review

CanCooker Jr. on a Camp Stove.
We received products free to facilitate this review.

Inspired by good old milk-can cooking, Seth McGinn's CanCooker Jr. is a wonderful cooking device that steams your food to cook it. It locks all the nutrients right into the food making it healthier. It is the smaller version of the original CanCooker, but it still holds a good 2 gallons of food, which is actually quite a lot. Makes delicious hearty food with less time and less cleanup. Feeds a family of 1-6 in about 40 minutes or less!

It's an ideal size for taking to: tailgating parties, cookouts, sporting events, camping, family picnics, fishing, hunting, RV and all sorts of other travel. It can go on the stove top in your kitchen, a turkey burner (on the lowest setting), grill, camp stove, and camp fire. It is so versatile and can be taken just about anywhere.

There are so many awesome recipes that you can cook in the CanCooker Jr. The food below is just the tip of the iceberg. I may get a little more creative down the line, but I have seen it or its larger cousin cook all sorts of things from omelets and tamales to desserts like bread pudding and steamed cakes. I'm definitely going to try some of the steamed cakes and breads once I get mini loaf pans that fit my CanCooker Jr. So, stay tuned :)

I also received the rack for free to facilitate my review. It is an additional investment of $13.99. This is a two piece stainless steel rack that fits in the bottom of the CanCooker or CanCooker Jr. preventing burning of food on the bottom of the cooker and aids in an easier cleanup. Also, you can use empty mini soda cans to raise the level of the rack up higher.

Features:
  • Riveted, heavy-duty handles
  • Safety clamps hold lid in place
  • Wide mouth design for easy stocking and removal of food
  • Vented lid-for pressure release
  • Premium high temperature silicone gasket
  • Sturdy, one piece *aluminum construction
  • Comes with FREE convenient storage bag 
*Anodized FDA (food grade) 1060 aluminum. The anodizing is important as it means the actual aluminum never touches your food so it’s totally safe!
How it works:
  1. Prepare for use (if new clean with soap and water before use)
  2. Choose a recipe
  3. Prepare your food
  4. Place food and liquid in chamber (usually veggies, then meat, liquid, sauce, and seasoning)
  5. Secure lid
  6. Place on heat source
  7. Allow steam to vent (The steam will cause a natural convection inside.)
  8. Cook according to recipe (usually 40 minutes)
  9. Remove with oven mitts
  10. Let sit for 5-10 minutes
  11. Open lid, be careful of HOT steam
  12. Place food in tray or large container
  13. Enjoy meal
  14. Cleanup is easy (Clean with soap and water. Because of steam, food will rarely stick or burn to sides or bottom.)

CanCooker Jr. German Feast. You can see the gasket comes off the lid for easy cleaning.
CanCooker Jr. German Feast

1 small cabbage cut in bite size pieces
1lb red potatoes, quartered
1 small yellow squash, sliced
1lb kielbasa sausage, cut into 1 1/2 inch slices
2 tsp caraway seeds
1 cup Italian dressing (I used  Safeway Select Italian Parmesan & Herb)
1 can beer (I used 8oz cup of water or apple juice)
salt and Lawry's seasoned pepper to taste

Place all veggies in bottom of CanCooker Jr. Then put meat on top of the veggies. Add all other ingredients on top. Latch lid and place on heat source. Once it starts steaming cook for 25-30 minutes. Remove from heat (be careful handles and lid can be really hot). Let stand for 10 minutes. Transfer food to large container. Serve.

CanCooker Jr. Rabbit and Red Potatoes
Everything I cooked in my CanCooker Jr. came out really good. The potatoes never got too mushy, they stayed tender and perfect. The meat got cooked all the way through. The sauces and seasonings I added got soaked up by both veggies and meat that I cooked in it and nothing was ever dry or bland tasting.

CanCooker Jr. Brats & Purple Sauerkraut
CanCooker Jr. steaming on the stove top.
CanCooker Jr. on a Turkey Burner.
We love to go camping and this has become our go to cooking device to take with us. We recommend this to anyone wanting to make their camp cooking or outdoor cooking easier.

CanCooker Jr. on a Grill.

BUY IT
You can purchase the CanCooker, CanCooker Jr., and/or its accessories online at CanCooker.com

FOLLOW THEM
For updates follow CanCooker on Facebook. You can also get a list of yummy recipes here that you can make in the CanCooker.

DISCLOSURE/DISCLAIMER: I received products for free to facilitate my review. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this review.

Monday, June 24, 2013

Way Back in the Gardenia Rows: Everyday God-Moments and the Recipes that Accompany Them by Kay Wheeler Moore FWCT Book Review

It is time for a FIRST Wild Card Tour book review! If you wish to join the FIRST blog alliance, just click the button. We are a group of reviewers who tour Christian books. A Wild Card post includes a brief bio of the author and a full chapter from each book toured. The reason it is called a FIRST Wild Card Tour is that you never know if the book will be fiction, non~fiction, for young, or for old...or for somewhere in between! Enjoy your free peek into the book!

You never know when I might play a wild card on you!



Today's Wild Card author is:


and the book:

Hannibal Books (April 29, 2013)

***Special thanks to Jennifer Nelson, PR Specialist, Hannibal Books for sending me a review copy.***

ABOUT THE AUTHOR:

Kay Wheeler Moore is a Pulitzer-Prize nominee who stirred up her heirloom cornbread from "Way Back in the Country" and her tangy orange/pecan salad from "Way Back in the Country Garden" on live TV while she promoted preserving family history through recipes. Her other previous books are "When the Heart Soars Free", a book of Christian fiction, and "Gathering the Missing Pieces in an Adopted Life", based on her newspaper series when she was a Houston Chronicle reporter. She and husband, Louis, are parents of two adult children and their spouses and grandparents of three.

Visit the author's website.

SHORT BOOK DESCRIPTION:

What are the tangible moments in life when God has been so real to you, you can almost hear His heart beating? When has He provided such an unlikely solution to a dilemma, the answer had to be His doing and a result of no other source?

Pulitzer Prize nominee Kay Moore, author of "Way Back in the Country" and "Way Back in the Country Garden", collections of family recipes and the stories behind them, now inspires readers to preserve God-moments in their own lives and to capture recipes of the foods that were served accompanying those life-changing times. Using illustrations from her own experiences, she contends that God shows up in quiet, everydaylife lessons as well as in miracles that may not be of the Damascus Road scale but nonetheless make a permanent imprint on the human heart.

As with her other "Way Back" books, Kay’s newest is packed with recipes for tantalizing foods, all of which are accompanied by small vignettes describing the context in which they were served and which illustrate the bond of food, family, and faith.


Product Details:
List Price: $14.95
Paperback: 272 pages
Publisher: Hannibal Books (April 29, 2013)
Language: English
ISBN-10: 1613150253
ISBN-13: 978-1613150252


AND NOW...THE FIRST CHAPTER:

Introduction



Food and Faith:

Holy Ground



Early June mornings, while the dew still shimmered on the summer grass, I wordlessly followed my mother out back to her prized spot by the hedge.



In my shirtwaist of starched organdy with its prodigious bow I stood expectantly while she took her shears and lopped off the most showy bloom from a bush in her gardenia rows.



Fragrance from the creamy white petals invaded my nostrils as she pulled a silver safety pin from her apron pocket and fastened the flower to my dress.



Down the street, bells from the tile-roofed steeple called neighboring children to line up for Vacation Bible School. Mother wanted to be sure I wore (and smelled) my church-going best even though the morning would find me wrist-deep in finger paints.



At noon, after my class of kindergarteners had memorized our Scripture verses and heard flannelgraph Bible stories and pledged allegiance to the Christian flag, I walked the short block back home to my house.



By that point my gardenia was limp and brown-tipped; its scent was diluted by my sweatdrops from the playground.



But none of that mattered, because my mother was waiting with her welcoming lunch of tuna-salad sandwiches and chocolate-chip cookies formed into bars.



When I think about the days in which the concept of God’s love first was introduced in my life, I can’t help associating those happenings with the gardenia blossoms and tuna fish and bars of chewy chocolate.



Those summer-sweet days at Bible School helped teach me Who God was, how He created the world, how He moved in history, and how He was a personal Father Who knew and loved me.



Interlaced with all those memories, something yummy to eat always was around the corner. Food and faith—they were an everpresent duo in my life—just as I know they are in the lives of others, as well.





* * * * * * * *

This book, simply put, tells stories of ways I’ve experienced God—and the food that accompanied some of those God-moments.



Some think Christian testimonies must be linked to a pat, memorized format of Scriptures or must cover a set of key points that spring from a proper acronym.



In God’s Word, however, Bible figures simply share their testimonies by relating what God has done for them. The blind man Jesus heals proclaims through the simple statement, “I was blind but now I see!” (John 9:25). The forgiven woman at the well merely narrates, “He told me everything I ever did” (John 4:39). Before Agrippa, the apostle Paul quietly recalls the Damascus Road (Acts 26).



Old Testament writers repeatedly recount God’s hand in history (for example, Ps. 18). All are simple stories, earnestly told, of golden God-moments in each of their lives.



Way Back in the Gardenia Rows represents a collection of my faith stories—certainly not every one of them, since they happen every day and every hour. Oceans of ink could not possibly describe them all.



Part of them recount my “faith genealogy”—religious influences from past generations that trickled down to merge into the river of faith that flows into my heart. They show how God was at work in my life for generations before I ever was born.



Others delineate times in which God’s hand was so apparent that I could only stop and acknowledge, as Moses did, that I stood on holy ground. Some occur during a tsunami of tragedy and challenge; others happen on spiritual mountaintops; still others take place during unremarkable, quiet moments with nothing afoot except the stirring of the Spirit.



These are family stories; God works in families in every generation. From the first biblical grouping of Adam and Eve and their offspring He picks the family as the milieu in which He accomplishes His work. He places Jesus into a family. This is what He does with me as well.



Although our paltry lives may seem inconsequential, they actually are no different from those of the Old Testament patriarchs or the New Testament martyrs. All of us, as our pastor once instructed us, are involved in an epic that surpasses the great epic films such as Braveheart or Last of the Mohicans or Gladiator. We are involved in an epic tale that is the redemption of humankind. Every single day “we get to play a part in that huge story,” he told us.1



This is simply my version of my particular bit-part in that epic. One generation will commend your works to another; they will tell of your mighty acts, says Psalm 145:4. I want to make sure that the next generations are reminded of His mighty acts in my life and theirs, too.



As with my previous two cookbooks, which featured the antics of The Three Red-Haired Miller Girls (my mother and two aunts) and the generations that surrounded them, these family stories are linked to recipes—a food that was served at the dinner after a baptism, cookies that were prepared as we celebrated the miracle of our daughter’s graduation. I consider these foods to be integral to that particular memory from my faith journey. The story of that event wouldn’t be complete without remembering what we ate, who originated the recipes, and other lore that surrounded the cooking and consuming.



Many of these cooks have left this earth and today are dining in the banquet hall of the King. Telling about their special dishes almost seems to bring these dear ones back to life again.



* * * * * * * *

These happen to be my stories, but they are undistinguished. Every reader can spin similar yarns—only the names and circumstances differ from those of mine. Again, as with my two previous recipe books, I repeat the urging: tell your own tales, preserve your own happenings. Commend God’s works in your life to the generation that follows yours. While you’re at it, throw in a good recipe or two. Lock all this in for those that live after you.



Make sure they know that throughout your life, humble and ordinary as it may seem in the scope of human history, you—as I—have been standing on holy ground.













Today’s tuna-salad versions are so soigné with upscale additions, our forebears wouldn’t recognize this basic staple that was on the table at least three or four times a week (served on white bread with crusts removed) when I was a pup. All these years later I still think my mother’s cloth-coat variety is best.





Mable’s Tuna-Fish Sandwich Spread



1 (5-ounce) can tuna, packed in water

1 hard-boiled egg, diced

1 medium apple, chopped

2 ribs celery, chopped

1/2 cup mayonnaise



In a medium bowl flake tuna that has been drained. Stir in egg, apple, and celery. Fold in mayonnaise. Spread on bread slices.





Chapter 1



Tippy-Toeing By



“Keep your eyes straight ahead, and whatever you do, don’t look out at the audience.”



No set of instructions could have been more of a siren song to a 5 1/2-year-old—even one about to follow Christ in baptism as she stood in slightly chilly waters on a spring morning.



After all, I had to know whether my daddy was out there among the onlookers. Daddy typically worshiped at his own church—Austin Street Church of Christ—on Sundays, while Mother and I filled the pews at First Baptist, Garland.



But on this red-letter day Daddy made a special exception and joined the Baptists in worship. All the more reason why I simply must careen my head ever so slightly toward the crowd to see whether I could nab a glimpse of him.



Then, just as the service was about to start, I heard him clear his throat. Nobody made this trademark, gutteral throat-



clearing sound like my Daddy. Suddenly I had the answer I needed. He’s here! I could assure myself.



I righted myself on the platform with its few bricks added so my shrimpy little head could be seen above the baptistery rail. Bro. Cockrell then baptized me as a symbol of my pledge to live for Jesus from that time on.



How did it happen that one so young—barely a first-grader—was making the most important decision of her life?



Long before my birth, did certain foundation stones that would help me one day decide I wanted to become a Christian get cemented in place?



Granted, God has no grandchildren. We do not inherit salvation just because we had righteous forebears. Every person must make his or her own decision about trusting Christ as Savior.



Yet the milieu in which I was reared most certainly created a fertile ground for being open to the gospel. Who had plowed that ground before me?



* * * * * * * *

To answer that question, I started by looking at the faith-lives of some of the Christians on my family tree. For example, if anyone ever found God’s grace dumped smack-dab in the center of her lap, it would be my maternal great-grandmother, Frances Mitchell Harris.



I let my imagination wander back to 1873 and tried to envision 20-year-old Frances as she and her family of eight jostled along in their ox-wagon on the rutted roads between their home near Jackson, MS, and their new location in northeast Texas.



Did Frances hear, No going back. No going back, every time a loose side board on their wagon made a clomp-clomp-clack, clomp-clomp-clack sound? As the prairie road snaked by her, Frances doubtless knew she might never return to her birthplace in the Deep South. Frances was the oldest offspring of her parents, Littleton and Annie Eliza Mitchell. What would Texas be like for the Mitchells in this new state to the west? she may have pondered.



In Frances’ mind, just about any place would have been good for putting the past behind her. Like many others, her family had lost everything in the Civil War. Littleton’s plantation near Jackson was burned out in the “late conflict”, as many called it. A friend of “Lit” already had relocated to Kaufman County, TX, and had a large farm there. He asked Lit to join him in Texas and help work the blackland prairie in that area.



Frances also had another reason for needing a new locale. She had ended a brief marriage to her young husband, James Miller. They had married in Mississippi a few days before Frances’ 15th birthday but parted only about a year later when things didn’t work out. James had been 21.



Twin babies lay buried under the soil back home in the Magnolia State.1 A wedded life that began with high hopes had gone afoul. Perhaps Texas would bring happier times.



* * * * * * * *

Another Texas newcomer—Joseph Francis Harris, who farmed land nearby—already made his home in Kaufman County, where the Mitchells soon would build their log cabin with its dirt floor. Though only 23 Joe Harris already had his share of rip-snorting life experiences.



Hailing from Washington County, IL, Joe at age 18 enlisted in the War Between the States, where he fought opposite Frances Mitchell’s South. Although he is not thought to have seen much combat, Joe was injured in a fall from a bucking horse while he was on Army duty in May 1865.2 After his discharge he was badly hurt while he worked on a dredge boat on the Mississippi River. Once in Texas he became a stagecoach driver; while doing this he almost froze to death in a snow-and-sleet storm.



But by the time the Mitchell family arrived in Kaufman County in 1872 or 1873, Joe had settled into farming. Sometime soon after the Mitchells landed in Texas, Joe and Frances met and fell in love. Frances never had obtained a divorce from James Miller, although they had been separated for several years. But a few days after that divorce was granted, a JP married Frances and Joe. The newlyweds lived on a farm about 12 miles from Terrell, TX.3



Before 11 months of marriage went by, a baby boy was born to the couple. Indeed, if Frances were grieving an empty cradle from an earlier time, the arrival of Charles Cornelius Harris on December 31, 1873, helped fill the hole in her heart. Before young Charlie reached age 2, a second boy, Eddie, joined the family; another brother, Thomas, was born before Charlie was 3. Twins Jesse and Albert would appear on the scene before Charlie celebrated his 5th birthday.



God truly had granted Frances a second chance from the life she left behind in Mississippi. At the end of the clomp-clomp-clack, no-going-back of the ox-wagon, God had made sure the man who would become her life’s companion and by whom she would have 14 children was already in place, waiting for her.



* * * * * * * *

How Frances Harris’ faith shaped her life in those days is not precisely defined in the record left behind her. Her obituary states that she had been a member of the Baptist church all her life. I feel fortunate to possess her family Bible and know she must have opened it for guidance, especially during times of heartache that were to lie ahead for her and Joe.



Their second and third boys, Eddie and Thomas, each died in young childhood. Their first daughter, Mollie May, did not live to see her 2nd birthday. A later son, John Delbert, died as a teen. Jesse, one of the twins born to Joe and Frances, ultimately left his wife and their five young children and didn’t return to the family. How I wish we knew the verses Frances claimed as anchors during those hours of trial.



But Frances had to realize that God was the source of all her blessings and was the One who turned her life around from those dark days in Mississippi. A total of 57 grandchildren, including my mother, Mable Miller, and her sisters Frances and Bonnie, emerged from the 49-year union of Frances and Joe. Among Frances’ offspring are many committed Christians. My maternal grandmother, Mattie (ninth child of Joe and Frances), no doubt was put on that pathway by a godly mother.

A loving family surrounded Grandma Harris with affection and care until her life ended at 92. As I wrote in my first cookbook, Way Back in the Country, Grandma’s photographs in later years always showed her with a contented smile, even though a broken hip left her wheelchair-confined during many of those latter years.



I’m convinced that Frances Harris was a woman with peace in her heart because she knew that God was the Source of all she had received in this life and would provide for her in the next.



Frances Mitchell Harris—the first plank in the platform of faith that would shape my years.



* * * * * * * *

The second plank—the Miller clan on the paternal side—also demonstrated faith in times of severe hardship—faith that would trickle down to my mother and ultimately to me. (This Miller family was no relation to Grandma Harris’ first husband, James.)



My great-great-grandmother, Rebecca Compton Miller, remained devoted to God even after her husband, Peter White Miller Sr., was butchered4 up and died from complications of his war injuries. He had served in the Confederate Army from Tennessee.



Rebecca, like many other Civil War widows, no doubt experienced cruelties in the years just after the war. Likely her land and other property eventually were seized. At the time, she was 46. Her children included a 2-year-old son.



Ultimately she moved from Tennessee to Delta County, TX, to join several of her kin. One of them was son Alfred Compton Miller, eventually grandfather to the Miller Girls.



Family historian Garland Button conjectures that a life of Christian dignity even in the face of suffering and separation characterized stalwart Rebecca. “The life of Rebecca Compton Miller must have undoubtedly been deeply rooted in the Christian faith,” Button writes. He says this was reflected in the lives of the 15 Miller children, all of whom lived to adulthood.



“This family is one that throughout its history has been made up of people dedicated to the Christian ethic in its fullest sense,” Button continued.



Like his father, Alfred C. Miller was not given the gift of years. At age 40 in 1892 he passed from this life and left his wife, Margaret, as a young widow with six children—a seventh one died just three weeks before Alf did.



At this point my mother and her sisters became direct eyewitnesses to the Miller family faith legacy.



Their grandmother, Margaret, as had her mother-in-law, Rebecca, lived with the families of various children after she was widowed. My mother, Mable, remembers Grandma Miller kneeling every night by her bedside while she stayed in the home of the Miller Girls’ parents, Mark and Mattie.



“We would see her praying and would tippy-toe by the door so we wouldn’t disturb her,” my mother recalled.



The bowed countenance of Margaret Miller, a grandmother who had suffered much, impressed Mable, Frances, and Bonnie Miller. In their adult lives all three sisters were Christian women devoted to prayer.



As they grew up, the Miller Girls were always in church—singing their red-haired father’s favorite hymn, “Wonderful Words of Life”, as well as other classics. As I wrote in the chapter, “Roll, Jordan, Roll”, in my first cookbook, Way Back in the Country, the three sisters never had a question about whether the family would attend services on Sunday; the question of where depended on the weather. Their own church was the New Hope Baptist Church, where Papa was ordained a deacon. But if rains had fallen on Saturday night and the roads weren’t dry, the Methodist church in Brushy Mound was closer to them and would do just fine.



All three girls trusted Christ as Savior and were baptized in the pool adjacent to the cotton gin in their community. Way Back in the Country describes frequent two-week tent revivals. At one of them Mable made her profession of faith.



History repeated itself into a third generation when the Miller Girls’ mother, Mattie, was left a widow while in the prime of her life—age 49. Three successive Miller men—Peter Miller; Peter’s son, Alfred, and Alf’s son, Marcus—all died in middle age, leaving wives and families that depended on them.



Once again a grieving Miller woman turned to—and found—help in the Heavenly Father. Mattie easily could have given God a real flaying and demanded to know why her beloved was abruptly taken from her. Instead she leaned on Him in her needy hour. Just as the Miller Girls had observed their grandmother in prayer, I often saw my Nanny with bowed head as she sat in her rocker with her Bible open. I always felt confident that some of those prayers were for me. Almost until she died, she gave enthusiastically to the Billy Graham Evangelistic Association. Her means were few, but out of them she contributed to spread the gospel.



Christian role-modeling from this second plank of my faith legacy—the Millers. In you our fathers put their trust; they trusted and you delivered them (Ps. 22:4).



* * * * * * * *

Matters of faith in the Wheeler family—the third plank in my platform—are detailed in chapter 2, “The Runaway”. But a visual that I observed when I once visited my grandfather Wheeler’s place of origin—Borden Springs, AL—summed up the story for me.



There, in a graveyard adjacent to the Church of Christ, were Wheeler markers as far as the eye could see. Towering over them was the headstone for the grave of Calvin Marshall Wheeler, my granddad’s grandfather—the progenitor.



Churches of Christ had a heavy concentration in Alabama as the movement grew in the middle of the 19th century. It traces its origins to the Restoration Movement (also called the Stone-Campbell movement) of the late 18th and early 19th centuries, as Barton Stone-Alexander Campbell followers from Kentucky and Tennessee migrated into northern Alabama.



Cathryn Killian, my late cousin on the Wheeler side, told me that the Wheeler family had been aligned with Churches of Christ for many generations, which probably explains why my dad never quite was willing to sprint over and join my Baptist mom in her church membership. My granddad, James Devastus Wheeler (I nicknamed him “Bandad”), became a lay Church of Christ preacher, as the next chapter explains. His spiritual impact on my life was immeasurable.



My grandfather was a boy of 3 when his father, James Washington Wheeler (more on him in the next chapter) pulled up stakes from this idyllic setting in the Blue Ridge foothills and began his Texas migration. Whether my grandfather’s branch ever made return trips to Alabama to see those left behind is a matter of mystery.



But in their new state they decidedly brought their Church of Christ heritage. Once settled into Antioch, TX, in Delta County, they joined the Church of Christ. James Devastus grew up in that setting and at age 13 was baptized at nearby Rattan.6 As an adult, when he and Zella moved to Cooper in 1910, he found no Church of Christ congregation existed and drew together a few disciples to begin a local body.7 My Bandad, in my estimation, was one of the truest Christians that ever walked on the earth.



* * * * * * * *

The spiritual roots of the W.H. Wright family–my dad’s maternal side—are obtuse because of the situation that makes most Wright information cloudy. Chapter 10, “In Search of Mollie V.”, describes the early passing of my grandmother’s mother, Mollie V. Wright, when Mammaw was 6. Mammaw—Zella Mae Wright—then died when I was 10, so I was physically around her less and “caught” less information from her (except one rare jewel of a fact described later) than I did from any of my other living grandparents.



I do know that her family also evacuated from northern Mississippi in the wake of the Civil War aftermath—no doubt for some of the same atrocities that caused the Mitchells and Millers to flee the Deep South.



Regardless of the W.H. Wrights’ faith tradition, soon after Zella married my Bandad, J.D. Wheeler, she joined the Church of Christ and became a part of his family faith practices. She was baptized by C.E. Holt at Rattan, TX.



Here is what my grandfather, her life’s companion of 57 years, wrote on the one-year anniversary of Zella’s passing: “She spent much time in the study of the Bible and was a good Bible student. She spent much time in prayer. Zella was a devoted Christian and a true helper in life, in joy and in sorrow. I believe she is safe in the arms of Jesus.”



Little else needs to be said from this one who knew her best. As with my Nanny, the prayers of my devoted Mammaw, Zella Wright, may just have been some of her greatest spiritual contributions to my life.





* * * * * * * *

What were those prayers by my Nanny and Mammaw? I have no doubt that in part, they pled with God to send a child to their infertile children—Mable and J.D. (Doyce).



And does God answer prayers retroactively? Since prayer transcends time and space, did He know of the urgent petitions my Nanny and my Mammaw one day would utter and start answering them . . . before either of those godly women was even born?



Consider the following story, which concludes my first chapter. The name in this amazing tale—W.F. Kimmell—won’t appear on any of the family trees at the end of the book. But this Civil War narrative about W.F. is as vital to my family faith heritage as are any of these already told.



* * * * * * * *

Eager to do his part for his country, Albion, IN, native William Francis Kimmell enlisted in the 8th Regiment, Ohio Volunteer Infantry in April 1861. Enthusiastically he wrote regular and highly detailed letters home to his lady friend, Leah Crispell, back in Albion.8



Initially W.F.’s letters are cheery and buoyant. “I am here a United States soldier enlisted for three years and hoping to do something for my country before I come home again,” he wrote in June 1861.



As days wore on, the realities of the War Between the States set in for this Union frontline infantryman—who fought in some of the bloodiest battles of the American Civil War. Many times the enemy troops that faced the 8th Ohio were led by none other than the brilliant strategist, Confederate Gen. Stonewall Jackson, who knew nothing if not how to annihilate troops. “I helped bury fifteen rebels today,” William’s letter in October 1861 said. “A person never thinks of the dead and wounded during a battle. But it is a horrible sight after it’s all over.”



After the Battle of Blue’s Gap (WV), Kimmell wrote Leah on January 15, 1862, “There was a bullet went through my coat.” After the battle of Winchester, VA, in April 1862, he penned, “I had four bullet ho(l)e in my overcoat, one of them give me a little scratch on the arm.”



At the Battle of Antietam, the bloodiest day of the war, Kimmell wrote of his group, “Four killed and sixteen wounded out of the thirty-two engaged. How I ever escaped unharmed is a mystery to me . . ..”



After the Battle of Gettysburg, Kimmell wrote Leah, “There is but eleven of us left out of the ninety-eight that came into Virginia two years ago. My chances are growing smaller all the time.”



In December 1863 Kimmell described continued carnage: “I am now the last one of the six men left in the company (six men who shared a tent as they first came into Virginia two years beforehand). . .. Why should they all go before me? I was always considered the smallest and the weakest one of the lot.”



But W.F. continued to survive fray after fray and returned safely home to Albion in late July 1864. William and Leah, to whom he mailed the letters considered to be a unique, firsthand glimpse of frontline Civil War military life, married shortly afterward.



* * * * * * * *

A pensive W.F. once posed the question, “Why should they all go before me?” Earlier he had written, “How I ever escaped unharmed is a mystery to me.” W.F. pondered how he was allowed to live when bullets whirred all around him and death claimed comrade after comrade.



To God, however, the answer to W.F.’s questions was anything but a mystery. God saw beyond those bloody fields of battle and down through the generations to those Delta County prayers that one day Mattie and Zella would pray. The two women’s children—Mable and J.D.—were so, so, so meant to be parents but could not produce them genetically. Mattie and Zella surely begged heaven for a child to occupy this deserving home.



I believe God preserved W.F. because He knew that through his bloodline would spring the child God—from before the foundation of the world—already had picked out to fill those empty arms. He knew that in W.F.’s bloodline one day would be an infant who would need an adoptive mom and dad.



On a November day in 1948, a husband and wife from the combined merger of the Millers, the Harrises, the Mitchells, the Wrights, the Wheelers—all the families mentioned previously in this chapter—would show up at Florence Nightingale Maternity Hospital in Dallas and would present themselves to be just the adoptive parents that this child would need.



On the Civil War’s bloodiest days, God took me into account. It was an example of God’s prevenient grace—the grace that works ahead of time for a specific event in the future. “Before I formed you in the womb I knew you,” Jeremiah 1:5 tells us.

I believe He kept W.F. alive so that His perfect will might be enacted.







My mother’s Golden Fried Okra was an after-church staple we could count on. Although I can’t guarantee it was on the table the Sunday after I was raised out of the baptismal waters, I know my mother missed very few Sundays preparing this dish, which has been called the “pâté of the South”.





Golden Fried Okra



20 okra pods, cut into 1/2-inch pieces

2 eggs, beaten

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon salt

1/4 teaspoon paprika

1-inch cooking oil



Stir cut-up okra into beaten eggs; then dredge in mixture of flour, cornmeal, salt, and paprika. In large skillet fry in hot oil until golden brown. Drain on paper towels. Makes 4 servings.