Emily

Author's details

Name: Emily
Date registered: March 3, 2012
URL: http://umonfire.blogspot.com/

Latest posts

  1. nashvillian pastoral: todd: 19 months — December 16, 2014
  2. nashvillian pastoral: menu plan december iii — December 15, 2014
  3. nashvillian pastoral: simple baked apples — December 9, 2014
  4. nashvillian pastoral: menu plan december ii & real food challenge updates — December 8, 2014
  5. nashvillian pastoral: vicki jo: 3 years and 8 months — December 2, 2014

Author's posts listings

Dec 16 2014

nashvillian pastoral: todd: 19 months

Original post at http://feedproxy.google.com/~r/NashvillianPastoral/~3/PlSFfPLkNV0/todd-19-months.html


Well, he's officially not "baby Todd" anymore.  I was worried the poor guy was going to be called baby Todd until he went to college.  Now, thanks to Vicki Jo's deep, deep obsession with Mickey Mouse Clubhouse, he is called "Toodles."  If you don't know what I'm talking about, please just count yourself lucky.  Here's what Todd's been up to this last month:


He's really into spinning around and around until he falls down like a drunkard.  Here he is showcasing his skills at the ice cream shop.


The poor, poor dog.  Sweet pup is the longest-suffering member of our family, by far.


His favorite lounging position for a stroll.  He and Vicki both also insist on taking along a drink for every walk and car ride.  So funny because their dad has always done the same thing.


He did really well on our long car trip to my sister's, then to Chicago area for a wedding, then back home.  This is in a rest stop in Indiana somewhere.


At my sister's he experienced real snow for the first time!  This is one of my complaints about Nashville - no winter.  Playing in the snow was a quintessential element of my Kansas childhood, so I'm glad they could do it, if just for one day.


Giving his Christmas jammies a spin, in preparation for Christmas Eve.  :)

He is also talking like crazy.  I was fully prepared for him to take longer to talk a lot, as Vicki is unusually loquacious and boys typically take longer.  But nope - he's jabbering up a storm.  "Read book," "no puppy," "big car," and other phrases are his recent additions.

Permanent link to this article: http://methoblog.com/3_0/2014/12/todd-19-months/

Dec 15 2014

nashvillian pastoral: menu plan december iii

Original post at http://feedproxy.google.com/~r/NashvillianPastoral/~3/AR8AEzrp3GQ/menu-plan-december-iii.html


Anyone out there?  I'm having a hard time keeping up my motivation to blog.  The one thing that I want to keep doing is the weekly meal plans - mostly for myself!  I love the idea that if I keep this up for a year, I will essentially have made myself a year-long seasonal/local template for menus.  Great resource.

Huge news this week - our order of a naturally-foraging half-hog will be in!  So, I'm anticipating some chops or ribs or a roast later on this week, for sure.  Sometimes I feel like my whole life revolves around sourcing, preparing, cooking, and enjoying amazing homemade food.  And the really crazy part is that I enjoy it and don't feel that it is abnormal.  Lol.  Does this mean it's a calling?

Christmas jammies brought to you courtesy of Grandpa Mark and Grandma Rosalie.
On to the food!

Some notes:  we literally always have one of two things for breakfast if we are at home.

1)  -- scrambled eggs from our Mennonite hens
     -- homemade sourdough toast/English muffins/biscuits
     -- raw butter we have been making from our Mennonite cow cream
     -- local raw honey or homemade preserves (green rhubarb lately - yum!)
     -- seasonal fruit from our CSA or satsumas (in the winter)

2) -- pancakes
    -- raw butter
    -- real maple syrup
    -- seasonal fruit

Vicki usually requests #2.  If we have time, I'm happy to oblige.  If I do any sourdough baking, though, we will use the excess starter to have sourdough pancakes.

Since it is so monotonous, I'm not going to put breakfast on the menu plan.

Lunches are pretty much always leftovers.  If I do some actual cooking for lunch, I will put it in the plan.  If not, just assume it's something unexciting.

For drinks, we always have raw milk on hand.  We also drink Berkey filtered water, kombucha, or homemade soda from our ginger bug.  I would love to start messing with water kefir soon.

Finally, I try to make one dessert-ish item that we nibble on all week for snacks and desserts.  This week I made maple marshmallows from scratch, which we are also using as part of our Christmas gift baskets.  I will post a recipe this week!  Super easy and very satisfying.

Sunday
--lunch:  I made a meatloaf, braised kale, mashed turnips, and sourdough rolls
--supper:  Family Dinner!  It was our week to bring appetizer, so I did a caramelized onion dip.  I'll do a recipe on this soon, too.  Easy and delicious.  Served with kohlrabi sticks and kettle chips.

Monday
--lunch:  leftover kale pizza, home-canned cranberry sauce, kombucha
--supper:  black bean soup (minus chicken) with cheese quesadillas (raw cheese, homemade tortillas), home-canned salsa, sour cream, avocado, etc

Tuesday
--lunch:  Living Word Sunday school class Christmas party luncheon!  Can't wait.  One of the great perks of my job is getting invited to about 134890235 Christmas parties with awesome food.
--supper:  Korean beef with cabbage, steamed rice, homemade extra-spicy kimchi

Wednesday
--lunch:  out with some lady friends at PF Chang's!  Lettuce wraps here I come.
--supper:  salmon fillets with ginger butter, honey-glazed carrots, sauteed kale, sourdough dinner rolls

Thursday
--lunch:  leftover meatloaf, turnips, sourdough roll, kombucha
--supper:  pork chops!!  With home-canned pear sauce, sauteed cabbage, roasted potatoes, and sourdough rolls

Friday
--lunch:  egg salad, sourdough toast, home-canned cranberry sauce, kombucha
--supper:  acorn squash pizza on sourdough crust (sub goat cheese for gorgonzola) with homemade mozzarella cheese, ginger bug sodas

Saturday
--lunch:  tomato soup, grilled cheese on sourdough toast, homemade lacto-fermented chili-garlic dill pickles
--supper:  roast chicken, mashed potatoes, green beans from the freezer, garlicky kale salad, sourdough dinner rolls

What are you eating?  Anything amazing to share?

[This post submitted to Menu Plan Monday 12/15/14 and Homestead Barn Hop #188.]



Permanent link to this article: http://methoblog.com/3_0/2014/12/menu-plan-december-iii/

Dec 09 2014

nashvillian pastoral: simple baked apples

Original post at http://feedproxy.google.com/~r/NashvillianPastoral/~3/myR9cfgBwHk/simple-baked-apples.html


Are you starting to feel a little overwhelmed by the holiday indulgences?  I love a good pumpkin or pecan pie as much as the next girl, especially when made from scratch from whole ingredients.  But sometimes you want something to satisfy the sweet tooth, without all the hullabaloo.  This is it!

We did our annual order of a bushel of apples in October, and I have a few lingering in the crisper drawer.  Also, our winter CSA has begun, and we got several beautiful, crisp apples in our box.  So, for Family Dinner last night, I whipped up some baked apples!  My Grandma Joy, who died when I was in sixth grade, used to make these a lot, so it's a happy food memory.

The recipe is adapted from one of my trustiest sources - a Better Homes & Gardens cookbook I received at one of my bridal showers.

Simple Baked Apples
6 baking apples (Granny Smith, Jonathan, Rome - something that will hold its shape.  I used Cameos)
1/4 C sucanat or other evaporated cane juice product
1/2 C raisins or other dried fruit (cut into raisin-sized pieces if large)
1/2 t nutmeg
1 t cinnamon
pinch salt
1 C freshly-squeezed orange juice

Oven 350



Core the apples, leaving them intact.  Use a paring knife to cut away the ring of skin around the top core.  Place the apples in an oven-safe baking dish.

Combine sucanat, raisins, nutmeg, cinnamon, and salt in a bowl.  Stuff the mixture into the holes in the apples.  Place any excess stuffing mixture into the baking dish with the apples.

Pour the orange juice into the baking dish.  Use a spoon to scoop some juice over each apple.

Bake for 45 minutes, or until apples are tender.  Baste 2-3 times during baking, using a spoon to scoop juice over each apple.

Serve plain, with whipped cream, or with vanilla ice cream.  Make sure to spoon a little of the sweet syrup over the apples and ice cream!

Serves 6

[This post submitted to Fat Tuesday 12/9/14.]

Permanent link to this article: http://methoblog.com/3_0/2014/12/simple-baked-apples/

Dec 08 2014

nashvillian pastoral: menu plan december ii & real food challenge updates

Original post at http://feedproxy.google.com/~r/NashvillianPastoral/~3/B6RMtoFPTzs/menu-plan-december-ii-real-food.html


December is in full swing!  The Real Food Challenge has also been going strong.  There was just one night in the past week when no one had thought about what we were going to have for dinner.  Someone brought home some fast food, and I went for it.  Bad idea.  Within hours, my stomach felt upset.  In the morning, I felt like my insides had rusted.  Also, my fingers and feet were swollen.  I've noticed that I'm very sensitive to holding water on my hands and feet if I'm not eating correctly.  It's kind of like my instant inflammation-meter.  Throughout this week, as I've been focusing on only putting things in my mouth and my body that will support health, my fingers have been been slim, and my shoes have started to be a little more loose!

So - onward and upward!  I've started giving away my homemade Christmas baskets.  My sister's family got theirs first, when we were there for Thanksgiving, and the church staff got theirs on Friday at our Staff Christmas Party.  I'll do a full post on them soon, but they have been so fun to put together.  I've been organizing them around a theme (Afternoon Snack, Chip & Dipper, Easy Entertaining, etc.) and including plenty of homemade and home-canned goodness.

Let's get to this week's eats.

Some notes:  we literally always have one of two things for breakfast if we are at home.

1)  -- scrambled eggs from our Mennonite hens
     -- homemade sourdough toast/English muffins/biscuits
     -- raw butter we have been making from our Mennonite cow cream
     -- local raw honey or homemade preserves
     -- seasonal fruit from our CSA or something I canned like peaches, pears, or applesauce

2) -- pancakes
    -- raw butter
    -- real maple syrup
    -- seasonal fruit

Vicki usually requests #2.  If we have time, I'm happy to oblige.  However, for the month of the Real Food Challenge, I'm probably going to stick to eggs.  If I do any sourdough baking, though, we will use the excess starter to have sourdough pancakes.

Since it is so monotonous, I'm not going to put breakfast on the menu plan.

Lunches are pretty much always leftovers.  If I do some actual cooking for lunch, I will put it in the plan.  If not, just assume it's something unexciting.

For drinks, we always have raw milk on hand.  We also drink Berkey filtered water, kombucha, or homemade soda from our ginger bug.  I made a cranberry soda last week that is amazing.

Finally, I try to make one dessert-ish item that we nibble on all week for snacks and desserts.  For this week, I'm making a big batch of baked apples.  I used a standard recipe from my BH&G cookbook, but subbed sucanat for the brown sugar.  I'll do a recipe for it soon!



Sunday
-- lunch:  we had chicken wings!  I brought sweet potatoes to make oven fries, and carrot sticks with ranch dressing on the side.
-- supper:  Family Dinner.  We've had a few weeks off, and I'm excited to be reunited with everyone.  I'm bringing baked apples, as shown above.

Monday
-- lunch:  egg salad, homemade sourdough bread, cranberry ginger bug soda, home-canned pear sauce
-- supper:  Moroccan-style stuffed acorn squash (this has been a huge favorite lately!), kale salad

Tuesday
-- lunch:  same as Monday except with tuna salad and homemade sourdough pita
-- supper:  hamburger corn pone.  I will do a recipe on this soon, but it is a Southern dish that I was unacquainted with before moving to Nashville.  Basically think:  shepherd's pie, except with chili on the bottom and cornbread on the top.  It's ridiculously good.  Plus a vinegar slaw on the side.

Wednesday
-- lunch:  carrot ginger soup, grilled cheese on homemade sourdough with pepper relish
-- supper:  home-fried fish & chips with cod and roast potatoes, roast broccoli
Thursday
-- lunch:  same as Monday except with chicken salad (sensing a theme!?)
-- supper:  pork carnitas soft tacos with sourdough tortillas, home-canned salsa, sour cream, cheese, avocado, pickled cabbage & onion salad

Friday
-- lunch:  same as Monday, maybe with some home-canned cranberry sauce if I finish the jar of pear sauce
-- supper:  kale pizza with homemade mozzarella and sourdough crust, roasted sweet potatoes

Saturday
-- lunch:  leftovers
-- supper:  roast chicken, mashed turnips, sauteed turnip greens, maple-glazed carrots, homemade sourdough rolls

[This post submitted to Menu Plan Monday 12/8/14.]

Permanent link to this article: http://methoblog.com/3_0/2014/12/menu-plan-december-ii-real-food-challenge-updates/

Dec 02 2014

nashvillian pastoral: vicki jo: 3 years and 8 months

Original post at http://feedproxy.google.com/~r/NashvillianPastoral/~3/bLLmeRdNt5g/vicki-jo-3-years-and-8-months.html


Today, Vicki adds another month to her life.  Baby girl is not such a baby anymore.  As we think through our school decisions for the year(s) to come, I'm reminded that she is growing every day.  Here's what the last month held:


Getting a ridiculously bad bang trim.  Uhhh . . . sorry kid, hairstyling ain't Mom's forte!

Going on a field trip to TPAC with her Encore class to see a play, then having lunch downtown with me.  I'm so happy that she loves urban centers as much as I do . . . (hey Vicki, remember you're a legacy to Columbia!)


Dancing her face off at Julianne and Parth's wedding, until someone stepped on her foot and it was all over.  She also got to see her old friend Remy, which was amazing.  They remembered each other like it was yesterday.


Getting too grown to ride in the stroller anymore.  Until she gets tired.  


Verrrry occasionally taking a nap at the same time as her brother.  Like blue-moon frequency.


Getting some super-sweet new kicks from her cousin Sloane.

Also spending Thanksgiving with her Aunt Nelle, Uncle Matt, and cousins Sloane and Elliott.  I always wish my sister and I lived closer together so our kids could hang out all the time.  


Being my super-helper with Bubba on our 8-hour drive home from the wedding.  (Thank God for good weather and rest areas with playgrounds!)


Enjoying the climbing wall at Izzy and Jamie's house, down the road from Memaw's.

Isn't she lovely!?

Permanent link to this article: http://methoblog.com/3_0/2014/12/vicki-jo-3-years-and-8-months/

Dec 01 2014

nashvillian pastoral: menu plan december i & real food challenge!!

Original post at http://feedproxy.google.com/~r/NashvillianPastoral/~3/bzqIz_GRR-8/menu-plan-december-1-real-food-challenge.html


I'm back!!  Thanksgiving and the wedding were awesome.  I will do a full recap this week, but here is a sneak peak of the kids at our lunch break on the way to my sister's house.  I got wise and packed a cooler full of awesome, nourishing foods.  The weather was merciful and we were able to get out at a rest stop, run and play and stretch our legs, and enjoy some raw cheese, homemade sourdough bread, raw milk, kombucha, satsumas, and veggie beef soup.  Way more satisfying than fast food.  And probably even faster.  :)

Displaying photo.JPG
I think I caught Todd mid-chew.  He's usually much cuter than this.  
Before I get into our meal plan for the week, I want to announce my challenge, and invite others to join in!  I strive for a diet free of processed foods.  A diet that is supportive of health and also responsible to our environment and local farmers.  But we all know that life gets in the way.  I am not in control of every bite that goes into the mouth of my family.  And, to be honest, if I were - I would get a little crazy, I think.  I have that perfectionistic streak.  

However, I am in control of everything that I eat.  By that I mean that no one is holding a gun to my head and making me eat chips or popsicles or candy or whatever.  And for this month, I want to be extra-mindful of what goes into my mouth.  I have two main areas that cause me to struggle in this:

1)  I work full-time and often have to scramble to find something to eat for lunch.

2)  We eat most evenings with my amazing grandmother-in-law.  She is always open to me cooking, but getting all the ingredients there and prepped and ready after a long day can be challenging.

So, for the month of December, I'm doing a Real Food Challenge!  Every bite that goes into my mouth this month will be carefully considered.  You can read about what I believe constitutes real food here.  I would love to lose some weight and also feel healthier this month.  Does anyone want to join me!?  I know this is a hard month to do this kind of challenge, but it just felt like the right time.  Comment below if you'd like to join in for accountability.  :)

Now, on to the food!

Some notes:  we literally always have one of two things for breakfast if we are at home.

1)  -- scrambled eggs from our Mennonite hens
     -- homemade sourdough toast/English muffins/biscuits
     -- raw butter we have been making from our Mennonite cow cream
     -- local raw honey or homemade preserves
     -- seasonal fruit from our CSA or something I canned like peaches, pears, or applesauce

2) -- pancakes
    -- raw butter
    -- real maple syrup
    -- seasonal fruit

Vicki usually requests #2.  If we have time, I'm happy to oblige.  However, for the month of the Real Food Challenge, I'm probably going to stick to eggs.  Unless I make pancakes from sourdough starter.  (Sidenote:  I really need to update you on my sourdough journey!  It has changed a lot since that last link.)

Since it is so monotonous, I'm not going to put breakfast on the menu plan.

Lunches are pretty much always leftovers.  If I do some actual cooking for lunch, I will put it in the plan.  If not, just assume it's something unexciting.

For drinks, we always have raw milk on hand.  We also drink Berkey filtered water, kombucha, or homemade soda from our ginger bug.  Lately I've been drinking the buttermilk left after butter-making - yum!

Finally, I try to make one dessert-ish item that we nibble on all week for snacks and desserts.  For this week, I will make a brown rice pudding from some soaked rice.

Sunday
-- lunch:  we were on the road!  We had leftover Thanksgiving ham, raw cheese, sourdough bread, raw milk, satsumas, homemade cranberry sauce, and some leftover pumpkin-sorghum pie.
-- supper:  we had just arrived home and ate some leftover BBQ pork, potato salad, white beans with pepper relish, potato chips, and God knows what else.

Monday
-- supper:  ham & white beans, soaked cornbread, pepper relish

Tuesday
-- supper:  beef soft tacos with homemade taco seasoning, whole wheat sourdough tortillas, sour cream, raw cheese, pickled cabbage salad (going to adapt Deb's recipe a little), avocado, chopped tomato (can you believe I still have a few little green tomatoes that ripened on the counter!?)

Wednesday
-- supper:  shrimp in Thai red curry peanut sauce (recipe coming soon!), Asian green beans, soaked brown rice

Thursday
-- supper:  pork chops and cabbage braised in apple cider, mashed sweet potatoes, pear sauce

Friday
-- supper:  ham & pineapple pizza on sourdough crust with homemade mozzarella, marinated tomato salad

Saturday
-- supper:  roast chicken, roasted spiced cauliflower and oven fries, leftover pickled cabbage salad

What are you going to eat!?

[This post submitted to Menu Plan Monday 12/1/14 and the Homestead Barn Hop 12/1/14.]

Permanent link to this article: http://methoblog.com/3_0/2014/12/menu-plan-december-i-real-food-challenge/

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