Saturday, July 12, 2008

First Post

This is an experiment to see how I like using blogging to keep in touch.

What's new lately?

A couple of days ago we decided to take Nathanael to a podiatrist, because he had been complaining off and on of a sore foot for a while. Turns out he has a stress fracture in that foot! We have no idea how it happened, but he has to wear a special boot for the next month.

Today's excitement began when we smelled a very alarming hot smell in the house. We searched high and low for the better part of an hour, and finally John discovered that there was a fan in the boys' room that was turned on "High," but the blades weren't turning! Needless to say it was getting very hot, and we're grateful he found it before a fire broke out!

Our family is currently attending Discovery Fellowship Church. We are very pleased with the solid Biblical teaching and are strongly considering joining.

Dinner tonight is Cheesy Ham Chowder and Ginger Ale Bread. Recipes below!

Cheesy Ham Chowder

10 strips bacon; diced (I use Bacon Bits to taste and skip the bacon-cooking step, substituting butter for the bacon drippings.)
1 large onion; chopped
1 cup carrot; diced
3 tablespoon all-purpose flour
3 cup milk
1-1/2 cup Water
2-1/2 cup potato; cubed
1 can (15 oz) corn; drained
2 teaspoon chicken bouillon
1 to taste pepper
12 oz cheddar cheese
2 cup ham; cooked, diced (I use Turkey Ham)

In a large soup kettle, cook the bacon over medium heat until crisp.
Remove to paper towels to drain. In the drippings,saute onion and carrots
until tender. Stir in flour until blended. Gradually add milk and water.
Bring to a boil; cook and stir for 2 minutes or until thickened.* Add the
potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for
20 minutes or until potatoes are tender. Add cheese and ham; heat until
cheese is melted. Stir in bacon. *(I usually transfer this to the crock pot after doing the "cook and stir for 2 minutes" step. I add everything else but the cheese at that point, and put the cheese in during the last half-hour.)


Ginger Ale Bread

3 cup bread flour
3 tablespoon sugar
1-1/2 teaspoon salt
1 cup ginger ale; warm
1/3 cup water
2 tablespoon vegetable oil
2-1/4 teaspoon active dry yeast

Place all ingredients in bread machine in order suggested by manufacturer.
Use basic bread setting. Check dough after five minutes of mixing; add
one to 2 tbsp. of water or flour if needed.

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