Life on our corner

I was prepared at the beginning of the week for it to be crazy and maybe a little too crazy, but looking back we had a great week. We were on seizure watch right off the bat because Reuben got sick again but no such thing!  I am not sure if it was all the attention I paid to his electrolytes, and I am not sure that we will ever know if that is exactly what trips his seizure threshold.  That is what we watched, and we had a positive outcome.   Hooray! I have been on a declutter kick the last two weeks, and we made a hasty decision to have a garage sale on Thursday and Friday.  It was a success!  I have always thought that you make about the same if you price high and sell less or price low and sale more.  The only difference is how much you have left after the garage sale.  I priced low and we nearly sold out!  Having participated in garage sales before it is always amazing what sales and what doesn't.  Jordan's clothes were hot, and I ...

I have had a few people ask what we are doing with Jonah for school this year.  We are doing a couple of different things.  We began using a curriculum called My Father's World  in July.  For the most part I like it.  I had researched it quite a bit so there have not been a lot of surprises.  I am figuring out how to tweak it to fit him and adding some math as needed because I thought that we could step it up a notch there.  Jonah has had a pretty good attitude about the whole thing, and that has been one of my main goals.  Most kids his age are excited about school and so curious and eager to learn that I just don't want to squelch that!  We started early so that we can take a chunk of time off for Christmas and baby this winter without extending school too far into summer!  I have been taking advantage of the fact that he loves to be read to and spend a little Jonah/Mommy time each day reading chapter books.  We just finished "Lit...

2 quarts popped corn 1 lightly beaten egg white 1/2 cup sugar 2 tsp cinnamon Mix and spread on cookie sheet-bake 15 minutes at 325.

1 cup fresh raspberries 3/4 cup plus 2 Tbs sugar 1/4 cup butter softened 1 egg 1/2 tsp almond extract 1/2 tsp vanilla extract 2 1/4 cups flour 3 tsp baking powder 1/2 tsp salt 1 cup half-and-half cream 1 cups finely chopped vanilla or white chips 2 Tbs brown sugar In a small bowl, toss the raspberries with 1/4 cup sugar; set aside.  In a large mixing bowl, cream the butter and 1/2 cup sugar.  Beat in egg and extracts.  Combine the flour, baking powder and salt; add to creamed mixture alternately with cream.  Stir in chips and reserved raspberries. Fill greased or paper-lined muffin cups 3/4 full.  Combine brown sugar and remaining sugar; sprinkle over batter.  Bake at 375 for 25-30 minutes or until a toothpick comes our clean.  Coll for 5 minutes before removing from the pan to wire rack.  Serve warm.

Biscuits: 2 cups flour 1 Tbs baking powder 1 tsp salt 2/3 milk 1/3 vegetable oil Creamed Chicken: 1/4 cup chopped onion 1/4 cup butter 1/4 cup flour 1/4-1/2 tsp salt 1/8 tsp pepper 2 cups milk or chicken broth 2 cups cooked chicken, chopped Minced fresh parsley In a large bowl, combine the flour, baking power and salt; add milk and oil.   Stir until the dough forms a ball.  On a lightly floured surface, knead 8-10 times or until smooth. Roll or pat dough into a 6 inch square about 1 inch thick.  Cut into 2 rectangles.  Place on a lightly greased baking sheet.  Bake at 450 for 10-12 minutes or until biscuits are golden brown. Meanwhile, in a large skillet, saute the onion in butter until tender.  Stir in flour, salt and pepper until blended.  Gradually add milk; bring to a boil.  Reduce heat; cook and stir mixture for 1-2 minute or until thickened.   Stir in the chicken and parsley; cook until heated through. ...