Saturday, April 13, 2013

March Reading

My reading time really slowed down in March due to many family and church commitments. We had a baptism service with pot luck following, a family birthday, our yearly communion service in which we did a Seder meal, and then Easter. I felt like I never sat down for two weeks!

I finished Mere Christianity by C.S. Lewis. I was hoping to have time to write posts on things that stood out to me, but as I said before, that just didn't happen. I still might try to write a post or two. It is a great book for Christians and non-Christians to read. In fact, I think I will be adding it to my girls' reading lists for school. I just have to decide which year I would like them to read it.

I am still working on Family Driven Faith by Voddie Baucham. I'm taking my time and making notes. I would love to have my husband read it along with me, but time just hasn't allowed it yet. I read him portions and we discuss things, but I am hoping to read it a second time along with him soon.

Friday, April 12, 2013

Planting Potatoes

The following story was in one of our church bulletins and it was so good that I wanted to share it.

When I was a boy growing up we had several gardens around our old house. The largest one of all was used just for growing otatoes. I can still remember those potato planting days. The whole family helped. After my Dad had tilled the soil, my Mom, brothers, and I went to work. It was my job to drop the little seed potatoes in the rows while my Mom dropped handfuls of fertilizer beside them. My brothers then covered them all with the freshly turned earth.

For months afterward I would glance over at the garden while I played outside and wonder what was going on underneath the ground. When the harvest time came I was amazed at the huge size of the potatoes my Dad pulled out of the soil. Those little seedlings had grown into bushels and bushels of sweet sustenance. They would be turned into meal after meal of baked potatoes, mashed potatoes, fried potatoes, and my personal favorite: potatoes slow cooked in spaghetti sauce. They would keep the entire family well fed throughout the whole year. It truly was a miracle to behold.

Thinking back on those special times makes me wonder how many other seeds I have planted in this life that have grown unseen in the hearts and minds ofothers. How many times has God used some little thing that I said or did to  grow something beautiful? How many times has Heaven used these little seedlings to provide another's souls with sweet sustenance.

Every single day of our lives we step out into the garden of this world. Every single day we plant seeds that can grow into something wonderful. We may never see the growth that comes from the kinds words or loving acts we share but God does. I hope then that you always tend the garden around you with care. I hope that you plant only goodness, peace, and compassion in the lives of everyone you meet. I hope that everyday you hell miracles to grow.

Thursday, April 11, 2013

Delicious Gluten Free Pizza!

Pizza with venison sausage

2 cups Organic Tapioca Starch
2/3 cup real Romano cheese (real Romano cheese is made with sheep milk so it works for those of us who have dairy issues)
1/2 cup olive oil
2 Tbsp water
2 organic pastured egg

-Preheat oven to 390 degrees with stone bar pan in oven.
-Combine all crust ingredients into mixing bowl and stir/knead with spoon
 -Cut two pieces of parchment paper to fit your bar pan
-Place one piece on the counter, apply some oil to the paper, and place the dough in the center.
-Push the dough out as flat and apply some more oil to surface of dough.
-Place 2nd piece of parchment paper on top of dough and roll out with pin until the crust touches the edge of the paper on all four sides (or close to it)
-Remove top parchment paper (save it for next time)
-Use finger to push a crust up around the dough
I cut these into 8 large pieces
 -Apply sauce and toppings
-Transfer pizza (parchment paper and all) onto stone.
-Cook for about 20 minutes.
-Remove pizza (and parchment paper) onto cooling rack
-Allow it to cool, cut and serve!


Open jars of homemade tomato sauce or store bought sauce. Add Italian seasoning blend, salt, pepper, garlic powder, onion powder, olive oil and a little sugar to taste. Simmer on stove until thickened.


Whatever you desire--ground meat, sausage, veggies, etc. and shredded mozzarella (homemade mozzarella made with goat milk is great!) or provolone cheese (or combination).

I make four of these to feed my family of 11.  The first time I made these the girls asked me how I got gluten free store bought pizza--it's that good!

Wednesday, April 10, 2013

Lemon Bars

2 c gluten free flour
1 c butter or coconut oil, softened
1/2 c powdered sugar
Mix the above ingredients press into a 9x13 inch pan.  
Bake for 20 min at 350.
2 c evaporated cane juice crystals
4 tsp grated lemon peel
4 tbsp lemon juice
1 tsp baking powder
1/2 tsp salt 4 large eggs
Beat the above ingredients for about 
3 min or until light and fluffy.  Pour over
 hot crust. Bake 25-30 min at 350.  Cool completely on a wire rack, about
1 hour.  Dust with powdered sugar.

Tuesday, April 9, 2013

Homemade Yogurt

I had a few people ask about how I make my yogurt, so I thought I would do a post on my method.


1 gallon milk (I use goat milk most of the time)
2 ½ tbsp plain gelatin
½ cup cold water
1 cup plain yogurt (I started with store bought, but now keep some from a previous batch)
1 ½ cup evaporated cane juice crystals (optional)

Heat milk in large double boiler to 180 degrees. Remove from heat, let cool to 110 degrees. I put the pot in a sink full of ice water to speed up the process. Meanwhile, soak gelatin in cold water. When milk reaches 110 degrees, stir in gelatin, yogurt, and sugar. Beat until smooth. Set back into double-boiler and cover with a towel and set aside
for 4-6 hours. When yogurt has set for 4-6 hours, beat again and chill for 4 hours.

Eat plain or add fresh or frozen fruit. Thicken any thawed frozen fruit you add by combining 1 cup cold water and ¼ cup arrowroot powder and whatever fruit and cook until thick. Cool before mixing in with yogurt. Make sure you reserve 1 cup of plain yogurt first for your next batch.