Monday, July 26, 2010


He who distinguishes
 the true savor of his food
can never be a glutton;
 he who does not
 cannot be otherwise.
- Henry David Thoreau

Savory Soup

Soak your favorite dried beans the night before making soup. Rinse the next morning and cook beans in chicken broth. Season to taste. (I added a pinch of salt, fresh rosemary, basil, and a bay leaf)

Once beans are tender, add sauteed ingredients and simmer on low for at least two hours. Serve with your favorite warm, crusty bread.

ingredients to chop/slice/sautee in olive oil:

1 bulb garlic

2 tsp. fresh thyme

3 stalks celery

4 carrots

5 green onions, with stalks

When you see something as true and beautiful and valuable, you savor it ...When we see Jesus for who he really is we savor him. -John Piper

savoring more true, beautiful, and valuable gifts....
673. cooking with my niece
674. fresh, crisp vegetables
675. laughs shared with my sister
676. a daughter healing
677. sweet peaches
678. a dinner invite from sister in law
679. iced tea
680. C. S. Lewis quotes
681. a long soak in the tub
682. a new magazine
683. surprising daughter

Monday, July 19, 2010

Small wonders. Daily joys. Overflowing riches.

659. geraniums
660. friends and family who pray
661. a new day
662. my dear husband
663. a smile from a stranger

664. children's books on sale
665. a churn of ice cream and family to share it with
666. a meal shared with my father in law
667. watching grandaughter dance
668. music
669. ice water with lemon slice
670. a daughter's smile
671. phone calls from both sons
672. a visit with my parents

Sunday, July 18, 2010

I Scream, You Scream, We All Scream for Ice Cream

Because it's the middle of the sticky-hot, humid, miserable summer, and because my daughter made a pound cake today, I hinted to my dear husband that it was time. Time for ice cream.

Apparently, it was good timing.

Unbenounced to me, back in 1984, the month of July and the third Sunday in July (that's today) were designated by President Ronald Regan as National Ice Cream Month and National Ice Cream Day. I look for any excuse to celebrate and love having my friends and family over, so I was extra excited that the entire country was eating ice cream right along with me and my family today.When it comes to national holidays, this one is the sweetest, we can all agree.

Now, you may be shocked to find out that ice cream is not really one of my favorite sweet pleasures. But, I will admit, my husband has a tried-and-true simple recipe that's sure to please even me. But, the biggest fans and greatest supporters of Guy's Almost-Famous Ice Cream are my Daddy and my grandaughter, Malli.

My Dad is basically an ice cream connoisseur, having tasted ice cream from all over the world, and in possession of a well-stocked freezer filled with many varieties and flavors. And he will readily attest that this ice cream is a perfect 10.

Upon grandaughter's first taste of the delicious concoction, she uttered the word, "WOW," and she was only 18 months old at the time! The picture above is of the two of them getting down with some of the sweetness today.

Since I love you and want you to experience the sweet life, too I have decided to share Guy's Almost-Famous Ice Cream recipe, with his reluctant permission. But you have to promise to reply in my comment box and let me know what you think. Or else.
Just kidding.


Guy's Almost-Famous Ice Cream

3 cans sweetened condensed milk
2 cans evaporated milk
1 pint carton whipping cream
1 pint half and half
2 cups sugar
Vanilla Flavoring
(or Vanilla Bean if you have it)

Mix ingredients well and pour into ice cream freezer can.
Add whole milk to fill line on freezer can.
Insert the dasher and mix well by turning dasher back and forth. 
Freeze in an ice cream freezer according to the manufacturer’s instructions.


I have a beautiful fig tree in my yard planted by my late mother-in-law. For some reason, I have never ate a fig from that tree. Or any fig tree for, that matter. I'm odd like that. I have been known to consume Fig Newtons, if that counts for anything.

My mother has picked figs off the tree in my yard and made fig preserves once or twice but I have never been inclined to do that either. I don't know why.
Well, today I turned over a new (fig) leaf. And I am smitten.

First, a little education for the fignorant among us. (me included)

After hours and hours a few minutes of research on, I learned some interesting things about figs For instance, this small, pear-shaped fruit, has long been revered for its apparent aphrodisiac properties. Note: My Guy has now read this and is outside in the 105 degree sweltering heat picking more figs for me. Hmm...I am beginning to see why some things should be kept a secret. And remember Adam and Eve? Yep, they clothed themselves with fig leaves.

Now for some seriously interesting nutritional information about figs:

-they have the highest overall mineral content of all common fruits.

-figs are an excellent source of potassium

-they may help to control blood pressure

-figs are also high in calcium, which protects bone density

-the fruit is also a source of iron, vitamin B6 and the trace mineral manganese

-they have higher quantities of fiber than any other dried or fresh fruit. (Insoluble fiber protects against colon and breast cancer, while soluble fiber helps lower blood cholesterol. Figs offer both types in one compact package. Since Americans on average eat less than half the minimum amount of dietary fiber thought to be necessary for good health, figs are a sweet and easy way to increase intake. Diets rich in fiber may also help manage weight. Additionally, figs’ fiber makes them a mild laxative.)

-figs are a good source of flavonoids and polyphenols, plant-based antioxidants that fight free radicals in the body.

-dried figs also contain Omega-3 and Omega-6 essential fatty acids, which may reduce the risk of coronary heart disease and improve immune function

-figs are one of the most perishable fruits and must be eaten within one to two days of harvest.
(As the old saying goes, nothing good lasts forever.)

So, after I have studied up and tasted the former forbidden fruit of my past, I guess I'll learn to make some fig preserves for those long winter days when it's just me and the Mister. Romantic, huh? Just don't count on me walking around adorned with fig leaves, honey.