Quentin works both jobs today and the next two days, so we got our picnicking in early. 🙂
I hope you all have a wonderful Labor Day weekend!
This soup was just plain good. I think I will can the rest of our beets for this recipe instead of pickling them.
Beet and Potato Soup
Saute onions with dill in butter until softened.
Add cubed potatoes and saute for a few minutes.
Add stock and beets.
Bring to a boil, reduce to a simmer and cook for approximately 30 minute.
Blend with a hand blender until desired texture.
Finish with cream or half/half, salt and pepper to taste.
Note: prep. time includes cooking of the beets.
We used deer stock in place of the vegetable stock and left out the cream.
Because we have just been too busy with school, the garden, and life.
Our carrots don’t usually grow this large!
We have almost finished putting up our corn.
A break from school to have a picnic with friends.
Chocolate Chip Cookies!!
Gluten-free, dairy-free pizza is actually quite tasty.
Black bean brownies are tasty too.
Marigolds. Madison has started selling the seeds.
Gluten-free cake with peanut butter glaze.
A frog on a lily pad in our little pond.
Another break from school to enjoy a movie with friends.
Making grape juice.
Grape jelly & grape juice.
Pumpkin bundt cakes.
And that just about does it. Have a great week!!
Seems I’ll try anything for soft, shiny hair. 🙂
I used the petals from 4 flowers and 20 leaves.
Soak the petals and leaves in 1/2 cup water for 10 minutes.
I put the leaves and petals in the blender along with the soaking water. I think, perhaps, I wasn’t supposed to put in the water. 🙂
Pour your mixture into a bowl. You now have 2-in1 Shampoo & Conditioner to use right away. It doesn’t keep.
I didn’t use a blow dryer and waited until my hair was completely dry to comb it. It was a messy process, but I was pretty pleased with the results.
Our garden sat dormant for a while but is really starting to produce again.
I find that kind of surprising since I am pretty sure I haven’t weeded it in close to a month. 🙂
Garden tomatoes are the best.
Today we had steamed zucchini, okra, and tomatoes straight from the garden.
Along with our first watermelon this year!
After reading this post today, we checked our watermelons. We had been afraid to pick any. Thanks, Fabulous Farm Girl!
This is a really good recipe. And I was afraid my kids wouldn’t eat sweet potatoes. 🙂
Chili Roasted Sweet Potatoes
- 2 -3 medium sweet potatoes
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
Preheat oven to 425º. Cut each potato lengthwise into 8 wedges.
Line a baking sheet with parchment paper.
Toss sweet potatoes with oil, sugar, chili powder, salt, and pepper.
Place sweet potatoes cut side down on baking sheet.
Roast until browned and tender 15-20 minutes.
We finished up our first day of school.
August 1 seemed like a good day to start. It is Friday and everybody loves Friday. 🙂
Madison made us these cute (and yummy) poptarts for our first day back.
Some were chocolate and some were cinnamon and sugar.
And this was our lunch in case you are curious. (I know I have read a lot about school lunches lately.)
Homeschool Lunch 🙂 Egg & Tuna Salad with whole wheat crackers
We have slowly been cutting back on our sugar intake. If you are trying to do the same, I think this post from The Family Homestead is really encouraging.
Right now we are working on math, grammar, spelling, biology, civics, and economics.
I plan on finishing biology and civics before Christmas break. After Christmas we will work on health and computer.
I also purchased the audio book for biology. Madison, McKenzie, and Bub listened to our lesson during lunch and afterwards used the textbook to answer questions and review modules. They seem to have really enjoyed this new way to do school.
I feel like we will have a very good school year.