My New Life – Recipe: Individual Breakfast Egg Scramble

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As I have mentioned, the littles all three started school on Monday.  In the blink of an eye, my life changed a little bit.   Sean and I joked that I would be sitting around eating bon bons all day.  In all honesty, though, I have not had much time for idle nothingness yet.  I have purposefully stayed busy because, well, the house is just way too quiet these days.

When the littles asked me last night if I liked being at home alone, I did not know how to answer.  I did not want to exclaim, “No!” because I did not want them to become clingy and worry about leaving me.  I did not want to say, “Yes!” because that is simply not the truth. So, I did the typical mom thing and remained neutral.  I told them that I missed them during the day but that it helped knowing that they were having so much fun.  I also told them that I feel like I can get more done during the day so that I can just focus on them each afternoon when they get home from school.

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The truth is that when I am looking for the rainbow, there is one.  The one thing that I do like is that I can complete a project without stopping to fix a snack or a meal.  When I decide to eat lunch at 2 or breakfast at 10, I can do that.  While those things certainly do not make up for all of the ways that I miss my littles all day, it does help me to focus on the positive about having all three in school, happily learning, making new friends, and growing in so many wonderful ways.

For today, I will enjoy my late morning tea and breakfast cooked up in 5 minutes flat.  When I was deciding what to make, I remembered that sweet Kristen had posted a breakfast scramble recipe a few weeks ago.  I made one for my family that very weekend, and they loved it.  When I made one for myself today, it was literally ready in about 5 minutes.  I love meals that are quick, easy, and healthy.  And, as an added bonus, I was able to focus on cooking and taking pictures for a few minutes instead of watching the clock to determine exactly where my littles were at that given moment in time.

Individual Breakfast Egg Scramble

Individual Breakfast Egg Scramble

Ingredients

1 tablespoon butter

2 eggs

salt

pepper

1 tablespoon feta cheese

1/4 cup black beans

2-3 tablespoons fresh salsa

1 tablespoon sour cream

Instructions

  1. Spoon butter into small cooking pan, and heat over medium heat.
  2. Add the eggs, and sprinkle in the feta cheese, salt, and pepper.
  3. Once the whites start to cook, scramble the eggs together until they are the consistency that you prefer them. I like mine a bit soft.
  4. Remove from pan and place on a plate.
  5. Spoon the beans on the eggs, then add the salsa, and top off with the sour cream.
  6. Enjoy!
http://cookingformykids.com/2012/08/29/my-new-life-recipe-individual-breakfast-egg-scramble/

The littles truly are doing great, and I am very, very happy about that.  I know that I will adjust to this new life.  I will eventually get into more of a routine of substitute teaching, menu planning, organizing our daily schedules, and taking care of our household.  I will be thankful for the time that I have to complete tasks without saying, “Just give me one more minute.” School is hard, but it is also amazingly wonderful.  I often tell people to “just embrace it” when things in life are not going exactly as planned.  So, I am giving myself that advise today.  I am going to embrace this new life…and maybe even take a nap this afternoon after eating some bon bons and watching a movie.

Summer Fun: Make Doughnuts – Recipe: Baked Doughnuts

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With summer break officially wrapping up this week, I am still trying to focus on the days that we have left together, not dwelling on the fact that it is almost over.  There are still some things that I want to mark off of the summer fun list.  And, more than that, there are just some memories that I know we are destined to make this last week.

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I have been wanting to make doughnuts all summer.  Every time I would think that I was all set, something else would come up that would prevent me from getting everything going early enough to let the dough rise.

Saturday was the perfect day to attempt to make Krissy’s Baked doughnuts.  I put everything in the bread machine and let it do the work while I went on my early morning walk.

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Summer woke up just as the dough was ready to roll out, so she was thrilled to get to help roll and cut out the doughnuts with me.  Even more exciting than rolling and cutting, though, was the fact that I allowed her to decorate some of them fresh out of the oven.

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We all really enjoyed the doughnuts.  Since they are not fried, they are not only healthier, but they are also easier to make.  And, now that I have experienced making doughnuts for the first time, I cannot wait to try it again.   For the recipe, jump on over to Krissy’s Creations right here.

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Now, I have some memories to make, and I hope that you do, too.  Have a great week!

 

Summer Vacation on the Farm – Recipe: Nonna’s Cinnamon Rolls

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As I have mentioned, we spent last week with my parents.

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While the Peach and Melon Festival Parade is always one of the highlights of the trip, there are so many other things that we enjoy, too.

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We always go back to school shopping while we are there.  When we got home, I had the littles all try on their clothes and perform a little fashion show.

Summer is all ready to shine in Kindergarten.

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Ethan seems very prepared to be the class clown.

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And, Gabriel is very relaxed about it all.  He is not necessarily ready for the routine just yet, but he will get there.

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The littles and my nieces all did a lot of swimming in the tank.  They put on diving shows, surfed on rafts, and played water games.

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They also discovered a new, ingenious way to fish.

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Throw in the food,

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watch the fish swim to the top,

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and use the net to catch them.

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They had the best time, and I loved watching them enjoy their new fishing experience.

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I loved the watermelon slicing.  I always enjoy taking pictures of it because the melons are so colorful, and the scenery is so lively and bright.

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This year, our sweet dog, Dakota, and the chickens got in on the action, too.

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In addition to all of the fun that we had while we were there, we were also quite spoiled.  My mother did all of our laundry and all of the cooking.  She knows that we work hard every day taking care of our homes, and she loves the opportunity to just take care of us for that week.  We are very blessed.

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One of the things that she made while we were there is her famous cinnamon rolls.  While I do bake, I do not make her cinnamon rolls.  They are reserved for our vacations on the farm because they are a huge treat.  When she makes them, they are beautiful, soft, delicious, and just perfect in every way.

Nonna’s Cinnamon Rolls

Nonna’s Cinnamon Rolls

Ingredients

Cinnamon Rolls

2 packages active dry yeast

1/2 cup warm water

2 cups lukewarm milk

1/3 cup sugar

1/3 cup oil

3 teaspoons baking powder

2 teaspoons salt

1 egg

5 to 6 cups all-purpose flour

Filling (per pan of cinnamon rolls)

2 tablespoons butter

1/4 cup sugar

2 teaspoons cinnamon

Frosting (per pan of cinnamon rolls)

1 cup powdered sugar

1 tablespoon milk

1/2 teaspoon vanilla

Instructions

    Cinnamon Rolls
  1. Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg, and 2 to 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle.
  2. Turn dough onto well-floured board. Knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1 1/2 hours.
  3. Grease 2 oblong pans, 13x9x2 inches. Punch down dough and divide into halves. Roll 1 half into rectangle, 12x10 inches. Spread with 2 tablespoons butter, 1/4 cups sugar, and 2 teaspoons cinnamon. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch roll to make even.
  4. Cut roll into 12 slices. Place rolls slightly apart in 1 pan. Wrap pan tightly with heavy foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours.
  5. *Note - to bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake as directed below.
  6. Heave oven to 350 degrees. Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with powdered sugar frosting.
  7. Frosting
  8. Mix together the powdered sugar, milk, and vanilla until smooth.
  9. Add the frosting to the cinnamon rolls while still warm.
http://cookingformykids.com/2012/08/15/summer-vacation-on-the-farm-recipe-nonnas-cinnamon-rolls/

Recipe by Gold Medal flour.

Thank you for a wonderful vacation, Nonna and Gran!  We loved every single minute of it.