Monday, March 4, 2013

Catholic Woman's Almanac

Thankful for
- a Saturday afternoon spent with friends
- a thoughtful and hardworking teenager
- brothers playing games together and being kind
- a husband that gives me the gift of a day off from cooking dinner

- Uglies  

"When we live life in balance - bringing prayer, moderation, and mindfulness into our cooking, our eating, and other aspects of our busy lives - we discover what the monastics and other holy men and women have long known: Whether we are feasting or fasting or somehere in between, food should have a sacred role in our lives. It can be something we sacrifice, something we savor, something we share, and through it all we can reamin fulfilled because we are grounded in God, the only One who can satisfy our hungry hearts."

Praying for
- Cardinal Severino Poletto, given to me through
- the special needs of family and friends

Home Education
- We enjoyed the Drive Thru History last week. We will watch and discuss Patriots, Penn, and the Freedom Trail this week.

In the Kitchen
- taco salad
- vegan lasagna
- lentil shepherd's pie
- shrimp and pasta in a lemon sauce
- taco ranch bean soup
- spicy black bean burgers, oven fries, and baked beans
- roasted cauliflower and onion soup
Sharing a recipe from the menu last week.

Spicy Peanut Sauce

2 1/4 c. vegetable broth
1 Tbsp whole wheat flour
1 tsp ground ginger
1/2 tsp tumeric
1/2 tsp garlic powder
1/4 c. low sodium soy sauce
2 Tbsp cayenne pepper sauce
1/2 c. natural peanut butter
1 Tbsp molasses
1 Tbsp agave nectar, honey, or natural sugar
salt and pepper to taste

Put vegetable broth in a sauce pan. Whisk in flour and spices. Bring to a boil on med/high heat, continue to whisk occasionally. Reduce heat to low/med, stir in remaining ingredients. Simmer, continue to stir occasionally for about 10 minutes. Remove from heat. Serve over rice noodles and sauteed cabbage (optional).

*We like Thai Kitchen Thin Rice Noodles

** You can chop up a head of cabbage to saute, but I usually just use a bag of shredded cabbage and carrot mix. I put that in a pan with a couple Tbsp of vegetable broth (you can also use oil) and a chopped onion. I cook it until almost tender. Then I add 15 oz can cut baby corn, 8 oz can sliced water chestnuts, and 8 oz can sliced bamboo. I drain and rinse them first. Continue to cook until the cabbage and onion are tender.

*** Top with dry roasted peanuts. We like the unsalted peanuts the best. 

In the Craft Room

- knitting: rainbow scarf, pink sweater, gray bag for felting
- jewelry: key chains

Looking Ahead

- Thursday - a much needed girls days trip to Ikea
- Friday -  homeschool group meeting at St. John's
- Sunday - basketball tournament in the Church gym


I made this popcorn mix to take to a friend's house on Saturday. It is a mixture of air popped popcorn, almonds, angry bird shaped graham crackers, and marshmallows. Topped with melted white chocolate and rainbow nonpareils. It was yummy!

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  1. I seriously NEED some of that popcorn mix.
    I love that quote from the Cravings book. I am seriously thinking of getting it. But if you knew how many books I have that I haven't read. AACK!

    Anyway - have a super week. Sounds fun!


    1. Hi Emily! The popcorn mix was very good. I enjoyed the book. You should definitely get it! :)

    2. I intend to make it soon. I want to wait till my cold leaves and I can bask in all the flavors. YUM!

  2. Oh my gracious that popcorn looks delicious and dangerous all in one tasty mouthful!


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