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Refreshing Gazpacho

I made this for a Ladies group Leslie had here and everyone seemed to love it, so here's the recipe.


1 1/2 pounds roma tomatoes chopped24 oz.Tomato juice1 english cucumber, peeled and chopped3 stalks Celery 1/2 cup chopped red & yellow bell pepper1/2 medium red onion chopped1 small jalapeno, seeded and minced1 medium garlic clove, minced1 lime, juiced2 teaspoons balsamic vinegar1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 tablespoons fresh basil leaves, chiffonade

If you have a vitamix or similar mixer, combine all ingredients and run on slow speed until desired consistency ( should be plenty of juice but have medium to small chunks for texture)

If you don't have a vitamix take half of all the veggies and puree them in blender or food processor. Take remaining veggies in food processor and pulse 5 or 6 times until veggies are small chunks, combine all ingredients.

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Slow cooker Osso Buco with Sweet Potato Noodles

Slow cooker Osso Buco with Sweet Potato Noodles

So, I've made many an Osso Buco over the years, both traditional and crockpot recipes, but this time I was challenged to make it Whole 30 compliant. This really isn't a big deal except when it comes to "What to serve it over?"


Well I've seen and tried recipes for zuchinni noodles but have never had any that really seemed like noodles. I was very hopeful when I saw someone posting about sweet potato noodles so I figured I'd give it a try. WOW they really do eat like noodles and don't have much sweet potato flavor, and they're super easy.


You'll need a good mandolin for this or maybe a spiral cutter (but I haven't tried that method). I did try to use a good veggie peeler with very little success, the sweet potatos were to hard and I ended up making very short wierd shaped strips so I went with the mandolin.

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Gratefulness Revisited

I've been feeling a bit down the last few days. Nothing serious, just feeling under the weight of my children's choices, and hurting as a result. I know, I should be beyond the grief of it. And most of the time I am. But sometimes, I just forget. And I wander into the pit again and feel sad. 

And if I am not careful, I begin to try to figure it out again, and I end up looking at the pain, and the here and now, instead of looking at Him, and trusting He is doing what He needs to do.


This time, it was a result of a conversation, an email, and some facebook posts. 

And before I knew it, I found myself hurt, and under the weight of all of the mess again.

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What's My Line?

There was a TV show when I was a kid called, "What's My Line".

On it, the contestant tried to stump the panel of celebrities as they asked him or her about their line of work. Basically, the panel asked questions about what the contestant did as a job, and they only had a few questions each, and if the person could stump the panel, the contestant won.  It was a funny show, with even funnier jobs. 

I used to wonder what I was supposed to be when I grew up. Still do, sometimes. Sometimes I wonder if I will ever grow up. Thank God he is patient with me! 

But no matter what profession we choose, or what we do, we have a calling.

A High Calling. 

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Leslie's Pumpkin Roll

Leslie’s Pumpkin Roll

Loving true scrap 5!! I had a request to post my pumpkin roll recipe. So here it is:  

 Leslie’s Pumpkin Roll   For the Cake: Powered Sugar 3/4 cup flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. cloves 1/4 tsp. salt 3 large eggs 1 cup sugar 2/3 cup pureed pumpkin   Filling: 1-8 oz. pkg. creme cheese, softened 1 cup powdered sugar 6 tbsp. softened butter 1 tsp. vanilla   For cake: preheat oven to 375. line 15x10 in. jelly roll pan, with parchment and grease. I use coconut oil but any oil or butter will work. Sprinkle a thin kitchen towel with powdered sugar, or you can use parchment paper.   Combine dry ingredients except sugars in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared parchment in pan. If you would like, sprinkle with nuts.   Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper and roll up cake and towel together, starting with narrow end. Cool on wire rack.    For filling: beat filling ingredients together.   When cake is cool, carefully unroll the cake. Then spread cream cheese mixture carefully on cake. Re-roll cake, without towel. Wrap in plastic wrap and refrigerate at least an hour. Sprinkle with powered sugar before serving, if desired.   
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