This morning I brewed a pot and now I’m down to just enough beans for one more round.

It’s been a hectic morning, with the furnace man here to do a seasonal check up, DH in and out, the twins running free, putting together lesson plans and assignments… But now DD is doing schoolwork. DH is outside swinging with the twins. I’m somewhat alone.

A quiet moment for me and I’m contemplating which direction I want to take this year.

A delicious cup of coffee makes the process delightful.

~~Rhonda

Update…DD went out to take pictures of the twins with Pa and came back with this one…

I’m not feeling so quiet and peaceful! I texted DH to ask him to put that away where they can’t get to it when they are done. I can see the girls helping themselves, if they found it within reach! D&S have been heating the farmhouse with wood. Maybe the twins will take their “logs” home for the fire.

Bye, again… ~~Rhonda

Here’s the menu for this week. My family is coming Sunday for our family Christmas party that had been postponed due to Mom’s funeral just before Christmas. It will be good to see everyone.

Monday
Golden Nectar Soup (Cheesy Potato Sausage Soup)

Tuesday
Lasagna with Homemade Sauce
Rosemary Bread
Green Salad
Peas and Steamed Carrots

Wednesday
Tacoritos

Thursday
Hearty Vegetable Soup

Friday
Homemade Pizza with Portobello Mushrooms

Saturday
Fridge Food

Sunday
My-Side-of-the-Family Christmas Party. Everyone brings something. I’m making the meat, buns, and providing beverages.

Alton Brown’s Pot Roast for sandwiches
Spicy Shredded Pork for sandwiches
Homemade Buns
Cheese Spread with Crackers and Bagel Chips
Veggie Tray and Dip
Fruit Tray
Green Salad
Desserts

You’ll find more menu and recipe ideas at Menu Plan Monday.

~~Rhonda

Planning the menu has been a little challenging. I’m trying to work around the move, taking into consideration everyone’s food likes and dislikes, and the extra company in the house. Meals that can wait are good, as I am not sure just how the timing is going to work out. Following is what I’ve come up with.

Monday
Homemade Pizza

Tuesday
Lunch ~
Tomato Soup
Grilled Cheese Sandwiches
Celery / Carrot Sticks
Red Grapes

Supper ~
Baked Penne with Chicken
Steamed Carrots
Peas
Green Salad

Wednesday
Lunch ~
Hamburgers on Homemade Buns
Veggies and Ranch Dip
Honeydew Melon

If everyone is at the house, unloading the truck, I’ll send a crock pot of beef stew over for an easy, eat-when-you’re-hungry lunch.

Supper ~
Vegetarian Lasagna
Garlic Bread
Steamed Sugar Snap Peas
Green Salad

Thursday
Tacoritos
Tortilla Chips
Green Salad

Friday
Ham or Turkey Sandwiches
Chips
Grapes

Saturday
Fridge Food

Sunday
Baked Chicken
Mashed Potatoes
Steamed Green Beans
Steamed Carrots
Green Salad

You’ll find more menu and recipe ideas at Menu Plan Monday.

The twins went outside to play. While outside, they picked up acorns. I told Twin2 she could plant them at the farm and grow oak trees. She said, “No! ACORN trees!” Well, of course. What was I thinking?

~~Rhonda

The twins played in the mud puddles Sunday afternoon.

DH reintroduced the girls to his mom, their great-grandma.

And we’re getting and giving plenty of lovin’.

Lots of fridge food (leftovers), so most of the time everyone does his/her own thing for breakfast, lunch and snacks. Here are the supper menus for the week.

Monday
Chef Salad
Watermelon

Tuesday
Fridge Food

Wednesday
Vegetable Lasagna
Garlic Bread
Garden Salad
Corn
Peas

Thursday
Lunch ~ Sandwiches / Veggies and Ranch Dressing / Grapes

Supper
Pork Chops
Mashed Potatoes
Steamed Green Beans
Garden Salad
Corn on the Cob

Friday
Taco Salad
Tortilla Chips

Saturday
Fridge Food

Sunday
Turkey in the Crock Pot
Rice
Garden Salad
Corn
Steamed Sugar Snap Peas

You’ll find more menu and recipe ideas at Menu Plan Monday.

~~Rhonda

The first black swallowtail was spotted by DH.

The dwarf iris ‘Baby Blessed’ is blooming.

Last week, we visited our son’s family…

…so the menu this week starts with pizza, just to keep things easy while DD gets back into the swing of school.

Monday
Homemade Pizza with Portobello Mushrooms

Tuesday
Baked Salmon
Rice
Steamed Sugar Snap Peas
Corn

Wednesday
Hamburgers / Homemade Buns
Celery / Carrot sticks with Ranch Dressing Dip
Red Grapes

Thursday
Baked Lemon Pasta
Garlic Bread
Green Salad
Steamed Sugar Snap Peas

Friday
Chicken Stir Fry
Rice

Saturday
Fridge Food

Sunday
Spaghetti / Homemade Sauce
Corn
Peas
Garlic Bread
Green Salad

You’ll find more menu and recipe ideas at Menu Plan Monday.

~~Rhonda

~~Rhonda

This week, I chose the hymn “Have Thine Own Way, Lord” to use for tomorrow. While researching the hymn, I found this little statement, which I liked so much that I printed it and put it in a frame, after modifying it from “Thou givest,” etc. It was simply titled “I am Willing.”

The women at church are preparing to study “Respectable Sins” by Jerry Bridges and I’ve been reading that. Today, I also read an interview with John McArthur where he talks about being a slave for Christ. Between the hymn, the book, and the interview…a lot to think about. And the statement above seems to resonate with what I’ve been reading.

If you like the statement, here it is to copy for yourself.

I AM WILLING, MY GOD
To receive what You give,
To lack what You withhold,
To relinquish what You take,
To surrender what You claim,
To suffer what You ordain,
To do what You command,
To wait until You say “Go.”
~Unknown

~~Rhonda

~~Rhonda

I had a couple of posts I wanted to put up this week, so need to work on those. Just wanted to check in and let you know I’m still around.

Tuesday evening two of our daughters ended up in the ditch (icy roads and about 10* out there) and that took some time to set things straight. We are thankful for God’s watchful care over them while they waited in the car, then at a nearby gas station, then on the way home from there with DH, who had to go get them. And we’re thankful, too, for all the people who stopped and offered and/or tried to help them. Someone even tried to pull them out, but the ditch was too deep and too steep. They finally accepted a ride from a young lady and her little girl to the nearest gas station to wait for Dad. The lady offered to take them to DD’s house (30 miles away), offered them money to buy food, offered to sit with them at the gas station, offered to charge DD’s phone that was running down, etc. An hour after she left them there, she came back to check on them. How kind is that?? God set His angels around them and I’m very grateful. They are safe and sound and that is the important thing.

Today our temps are up to 36* and the snow and ice are melting. The south facing slope in our back yard is snow free, though the opposite north facing slope is still snow covered. From my perch on the second story, in the scrapbook room, it’s beginning to look better out there.

I’ve spent a little time working out patterns for a couple of vintage putz houses I saw online. I have bookmarked more of the little glitter houses online that I want to draw patterns for. January and February seem like good months to sit at the desk and work on such projects. I’ll keep you posted.

~~Rhonda

I concocted this recipe years ago, when my four older children were in school. I was making peanut butter cookies one day and didn’t want to take a long time to cook them, so I put the whole batch on the cookie sheet and baked them. After they cooled, I thought they’d be better with frosting, so I made up the frosting mixture and spread it over the cookie bars. After making them a few times, I decided to dress them up with some chocolate drizzle and sprinkles.

They’ve been a favorite of our family since then, and a favorite everywhere we take them. While my older children were in high school, peanut butter bars were a frequent take-to-school treat. I still get the occasional request from those school families for the recipe for our peanut butter bars. And it never fails, when I take these to a social function, I am always asked for the recipe. Melissa, this is for you. And for my son Daniel, to whom I promised the recipe two weeks ago…

Peanut Butter Bars

1 cup (2 sticks) margarine, room temperature
1 c. peanut butter (any kind)
1 c. brown sugar, packed
1 c. white sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
3/4 tsp. baking soda
2 1/4 c. all purpose flour

Preheat oven to 350*F. Grease a 10″ x 15″ cookie sheet with 1″ sides.

Soften the margarine, if it is not at room temperature. [I throw the fridge hard margarine into my KitchenAid and let it beat it into creamy submission...but that won't work well with most mixers.] Cream the margarine and the peanut butter together. Beat in the two sugars till light and fluffy, then add the eggs and the vanilla. Mix well.

In a separate bowl, mix the salt, baking soda, and the flour. Add it to the first mixture, combining thoroughly.

Scrape the mixture onto the greased cookie sheet and spread the dough evenly over the pan.

Bake for 22-25 minutes. Dough will puff up during baking and then fall back as it cools. Do not over bake. The dough may look like it is not quite done, but it should not be left in the oven longer than 25 minutes.

This batch was left in the oven a minute or two too long. The top is a bit too brown. That didn’t keep the fam from cutting the edges to check for “quality control.” The cookie bars passed.

Let it cool completely and frost with the following.

1 stick (1/2 cup) margarine
1/2 c. peanut butter
8 c. powdered sugar
dash of salt
1/4 c. milk

Cream the margarine and the peanut butter. Add the other ingredients and blend well. If the frosting is too thick, add milk, a little at a time, until it’s of spreading consistency. If it’s too thin, add more powdered sugar, a bit at a time, until you like the feel of the frosting. Mine was a shade too thick, but I let it go. Doesn’t really affect the flavor.

Frost the cookie bars and drizzle with 6 oz. melted chocolate. Garnish with sprinkles if desired.

Enjoy! ~~Rhonda