I found a lot of interesting vintage salt and pepper shakers while thrifting and decided to put them in the shop! A side note: after being out of work for two months, I have been offered a full-time job, which starts tomorrow. Therefore, I have reduced my Homeschool Mama Helper services to a small few and discontinued the live page that was once linked in the navigation bar. Thanks to all who contributed to that venture during a much needed time!
I have opened up my Etsy shop and I hope to stock it with two or three new items each week, either vintage/repurposed houseware or things that I create, like the miniature canvas art pictured above.
A dear friend recommended “Money Making Mom” by Crystal Paine to me recently. I read it within two weeks and it taught me some valuable lessons in this season of my life. Although I am not married, I gleaned much from the book. It increased my motivation to work consistently on this website, but also to consider the power and effect of consistency in all areas of life. Dollars do add up, for better or for worse. I bought the Kindle version on Amazon – which can be read on any…read more
I have tried buttermilk pancakes and sour cream pancakes, but this one is a keeper that I am planning to use as a base for pancake recipes. I didn’t have sour cream, buttermilk, or enough milk, but I did have about one cup of kefir. After some Internet research, I found out that kefir is a traditional base for Russian pancakes! I wanted to make the recipe a bit healthier, so I opened the freezer and used up the last of my Odlum’s Extra Course Wholemeal Flour. I ordered it…read more
The possibilities for a meal are endless with Indian cuisine. One dish can be as simple or complicated as you would like to make it. I decided to make a simple Indian curry with a bit of greenery in it. For authentic Indian cooking demonstrations, check out Manjula’s Kitchen and VahChef on YouTube. Amazon has some great cookbooks that I am looking forward to checking out: Classic Indian Cooking, 660 Curries, and An Invitation to Indian Cooking. INGREDIENTS: 2 chicken breasts, chopped Madras curry powder, 1 tablespoon Plain yogurt, 1 1/2 to 2…read more
Braising, which in this case is searing and baking in chicken stock, is one of my favorite ways to cook vegetables. In this recipe, I combined leafy greens, cruciferous and root vegetables. I used about 1/4 of the red and green kale pictured. In the last photo of slideshow below, I show one of the many uses of this dish. It tastes amazing alone, but it could also be added to things. I had leftover meatballs and pasta planned for lunch the next day, but the sauce was scant. I…read more
This was another dish that I tried at a local Lebanese restaurant recently and decided to recreate it at home. I could not pinpoint the exact spices used, but I determined garam marsala (an Indian spice blend of Cardamom, cinnamon, cloves, cumin, black pepper, and coriander) would be close enough. This salad is super healthy and super easy to make. Shredding cabbage is messy (and I usually do it the night before) but other than that, there is minimal prep work involved. To shred the cabbage, I used the side of…read more
This is one of my favorite soups. I usually have all the ingredients on hand, so it is very convenient to make. As with most soups, it freezes well too. An aside on sauerkraut: When purchasing fermented or pickled foods, you should look for water and salt on the label of ingredients, rather than vinegar. Brine (a salt and water combo) reacts with food and creates probiotic bacteria. Vinegar gives the taste of fermentation, but not the substance. To learn more about fermented foods, read Nourishing Traditions by Sally Fallon. Her…read more
I took a trip last year where I decided to bring my own food, save for one lunch and one dinner out. As I shopped in preparation for the trip, I saw a curiosity at the grocery store – a tube of Pesto Paste. I bought the paste and used it to make a tomato sandwich. It tasted pretty good. Having tasted homemade pesto before – the best! – I know that store-bought pesto can be a gamble sometimes. I decided to make quesadillas recently, but I didn’t have…read more
I saw a spice blend for beef shawarma at a local middle eastern grocery and decided to try it. Beef shawarma is traditionally made with roasted beef which is thinly sliced, but I had ground beef on hand, so I used that. I didn’t measure some things so the measurements below are estimates. I was pleased with the result of this recipe, very flavorful! It tastes great in a wrap or mixed in with Marshoosheh. I am looking forward to learning more about Lebanese cooking, I found some great cookbooks…read more