We had a fun time today celebrating the opening of my new business, and I would like to give you all the opportunity to participate from far away! (Or nearby, if you were unable to make it) So come on in and join the fun! There's a party goin' on!!
So, go visit my personal site, take a look around, and for one entry in the drawing, tell me something new you found, something you didn't know that Pampered Chef made or something they've improved since you last took a look in a catalogue. If you really want to win, you can book a show (cooking or catalogue) by emailing me for 2 entries, place an order, which will earn you five entries.
And let me know if that website is giving you fits. It's new.
Try to win this, okay? And then when you do, you can give it to me for my birthday. *grin* I seriously LOVE this quilt!!!! And go check out the quilts that are for sale and have free shipping here.
We eat beans, a lot. I like the convenience of canned, but the extra cents quickly add up to be more than the cost of dried, plus some brands have preservatives and other things I would like to avoid. When calculating your cost, remember that the cost savings might not be that different pound for pound, but bean for bean it is quite different. One pound of beans around here costs a little over a dollar, which yields 5+ pints. A 15 oz can also costs around a dollar (unless you find a sale). Also, please remember that if you don't already have canning jars and a pressure cooker *YAY GARAGE SALES* then canning beans might not be as cost effective. Oh, and PLEASE read the instruction manual that came with your pressure canner. Very enlightening.
I'm not a bean-nazi, but it is nice to avoid unnatural things whenever possible. So, here's my method, for those who are curious. These taste every bit the same as canned beans, and the entire family gobbles them up.
Please note, I am a canning beginner. It is addicting. That is all I will say about that.
I've canned beans using 2 different methods. These methods work for black, navy, pinto, red, kidney, etc. Here is my favorite way, which I did not do this time, but I WILL do next time. It makes it MUCH easier, and I know they will turn out perfectly. Here's where I got my instructions.
So, to recap - for pints, it's 3/4 cup beans and 1/2 tsp salt, 10lb for 75 min or you can use 2/3 cup of beans if you like more bean juice, same processing time.
For Quarts (I found this info somewhere else) it is 1 cup of beans, 1 tsp salt (or to taste). Process in pressure cooker @ 10lb for 90 minutes.
Remember to adjust for high altitude. I have a table somewhere if you need that.
This time, I did the Quick Soak method on the beans, boiling for 2 min and soaking for 1 hour, then cooking for 30 minutes and hot packing with the bean juice I cooked them in, 1 inch head space, same processing time. I felt it took longer and was more time on my feet, and that is not always fun with children who need attention. It's easy when the jars are all packed and ready as soon as you wake up, and you can just process the next batch as soon as the pressure cooker depressurizes.
The most important thing is NOT to add salt until you are ready to pressure cook the beans. Salt inhibits the re-hydration process and your beans will be crunchy. YUCK. If you are just cooking beans at home in a pot, same thing. Your beans will take much, much longer - like maybe 17 days - if you add salt during soaking or before the beans are soft. Don't quote me on that time frame.
This ends up being a big time saver when you are cooking and the best part is that you can do this in the winter, when the weather is cold enough to open the windows and keep the place cool (also when you are emptying your canning jars of the summer's produce). We ran out, which is why I did more now.
Our produce canning season is still at least a month away. I might be doing salsa, but will probably be canning quarts of that since my pint jars are occupied, at least for now, and I have a husband who may or may not think that a pint is a serving.
Happy Canning!
If you want an easier beginning canning project that requires less expensive equipment - say, a large pot and boiling water, stay tuned this summer - I'll be trying and posting my adventures with an all-fruit spread recipe!
Evan is up on his feet - scooting around on the furniture like an old pro. And today, for the first time, he's pushing himself up from crawling to his feet and hands, in a tripod-like stance. It is looking like walking is right around the corner. He's 11 months on the fifteenth. Oh, friends. Oh, friends. Pray.For.Me.
I say this while smiling, but there is much trepidation in my heart. *grins through teeth*
So, yes, this is Tuesday, and I have to admit that posting yesterday was one of the last things on my mind, but it did flit in and out throughout the day. Let's just say that my offline responsibilities drew my attention more, um, loudly. Literally.
God has been faithful, encouraging and strengthening me and allowing me to see Him working in others. His grace is so amazing, so awe-some, and I am floored with the outpouring of it on us this week.
We had a great week last week, and are continually seeing God at work in our family and all around us. Sunday was (finally) the day we dedicated Evan to God, and publically declared our dependence on God for wisdom in rearing him to be a godly man. What a blessed family we are to have Evan - he is a fantastic kiddo and a delight to have around, and we are SO grateful and humbled that God has chosen to give him to us. It was also very fun to share this day with a friend from way back and their newly adopted little one. Blessings abound!
Yesterday I went to a few of our neighbors' houses to hand out some flyers for my Pampered Chef Grand Opening open house, and I knew one family had recently had a baby, so I inquired about him and found out that he is very sick and in Ann Arbor! Please pray with me for K, and his family. I cannot imagine the hardship and emotional distress this family is under. I am also very glad I went around to the neighbors! Please pray for me that God would allow Pampered Chef to open doors of relationship building in our neighborhood. I would love to be able to share our family and our faith with our local mission field!
So, I know some of you have already written a post - would you still link it, even though it's Tuesday? And if you haven't posted about God's working in your life, consider it Works of God Tuesday, or Wednesday, or whatever day and link away!!
"Therefore encourage one another and build one another up..." 1 Thess. 5:11
In the Mister Linky widget below, simply type your name in the top box, or a short description of the work that God has done, and then in the second box, pastethe link from your specific"Works of God Monday" post. Feel free to use the image from the top of this post if you like.
I canned some dried beans this week. The weather been so cool - in the 60's! I was happy it worked out - we have been out of home canned beans for awhile, and I have such a hard time preparing dried beans - it's my forgetfulness in this stage of life!! Dried beans take awhile, even with the quick soak method.
So with a shelf full of beans, I thought I'd share one of our favorite "Mexican" recipes - for rice. This IS the best rice I've eaten with Mexican food. Tweaked from a great cookbook I bought shortly after Michael and I were married.
1-2 T olive oil 1 tsp or one clove minced garlic 1/4 cup finely chopped onion 1 cup long grain rice (or whatever rice you have) 1 can or one pint petite diced tomatoes (or any tomatoes you have) 1 8 oz can tomato sauce 2 cups or one can chicken broth OR 2 cups of water
In a medium saucepan, saute the first 3 ingredients for a few minutes. When the onions are transparent and the kitchen smells good enough to eat, add the rice only. Saute until golden, then add the rest of the ingredients. If you add water, also add 1 tsp salt. Chicken broth has a lot of sodium in it already, so you may wish to cut back on the salt if you use chicken broth. Stirring frequently, cook until the rice is done. You will want to stir frequently as this has a tendency to stick once the rice gets, er, sticky. This is awesome with beans, as a burrito filling, or as a side dish to pretty much any tex-mex or mexican dish.
Please note - I have only tried this recipe with white rice. And, if you have any rice and beans recipes, I would LOVE them!! I'm always looking for a twist on rice and beans!!
I'm always in the market for new songs to share and to sing and even songs to keep to myself. This one has an amazing text. I hope it is a blessing to you today!
I Have A Shelter
I have a shelter in the storm When troubles pour upon me Though fears are rising like a flood My soul can rest securely O Jesus, I will hide in You My place of peace and solace No trial is deeper than Your love That comforts all my sorrows
I have a shelter in the storm When all my sins accuse me Though justice charges me with guilt Your grace will not refuse me O Jesus, I will hide in You Who bore my condemnation I find my refuge in Your wounds For there I find salvation
Spend Freely is having a giveaway - an adorable boutique style wipes case. Enter to win now!
Don't have babies? No worries! Use it as a shower gift, or if you win and you're really having a hard time getting rid of it, I know a mom with the initials J.M. who would gladly take it off your hands.
Michael's had full days of work this week, despite predicted torrential downpours and thunderstorms. They are working on a roof, and the rain hasn't been bad enough to stop or slow them down. PRAISE THE LORD! Steady work is good.
We met at Northland Baptist Bible College, were married in December 2003, and are living and working in Midland for now, excited to see what God has planned for our future! We are in the process of fixing up our fixer-upper, and are slowly seeing progress! Our firstborn, Aaron, was born August 1, 2006, and Evan joined our family on August 15, 2008. We are loving life and blessed beyond measure!
