Well, I finally imported from an old blog…  and it worked!  Who knows, maybe I’ll like WordPress…  😉

In other news, Davey and Barak had their first basketball practice today.  Their team is the Sabres.  They’ll be practicing twice a week, and their home games will be at the Arlington school.  Should be a good experience.

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Hello world!

Welcome to my WordPress blog. I have (mostly) given up on DotNetNuke.  The installation process is a little too finicky, and the blogging is a little too out-dated.  And I’m not willing to pay a fortune for excellent, current, strong blogging tools for DNN.  So, here we are!  And we’ll see how it goes.

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June 13, 2006 – Copyright 2006 The New York Times Company

Breast-Feed or Else



Warning: Public health officials have determined that not breast-feeding may be hazardous to your baby’s health.

Continue reading

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Our Experience With Plantain

A couple of summers ago, I was bitten by a brown recluse spider.  I research on the internet frequently, and that was my natural instinct in this situation.  Most of the information I initially found pretty much told me that I was out of luck – that unless I had made it to the doctor almost immediately, I would just have to suffer the effects of the poision.  And from the way my body was responding to this bite, I was guessing that I was going to lose a good-sized chunk of my thigh. Continue reading

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Identifying Plantain

Yes, plantain is a kind of super-banana that grows in South America.  I have no explanation why a common yard plant in North America is given the same name, but there it is.  There are two types of plantain common in North America, and someday I shall find their proper names and put them in here.  For now, I have pictures! Continue reading

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Breakfast Cobbler

This was inspired by Flying Fruit Cobbler from www.flylady.net, but I made enough changes that I’m going to post the recipe here as my own.

Melt 1/2 stick of butter in cast iron skillet while preheating oven to 350′

Dump fruit on top of melted butter.  This morning I used 1 can of crushed pineapple and a smallish can of tropical fruit salad, tomorrow I shall try several apples and some cinnamon… Continue reading

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Pancakes for 10

This recipe is what I am currently using for the 10 of us:

Stir together the dry ingredients:

  • 4 cups flour (usually half-and-half)
  • 4T sugar
  • 8 t baking powder (2T + 2t)
  • 1 tsp salt

Blend wet ingredients, then add to dry all at once:

  • 4 beaten eggs
  • 5 1/2 c milk
  • 1/2 c oil

I use a wisk to combine the wet and dry ingredients and get the chunks worked out.

I usually use a 1/4 c measure to place the pancakes on a 350′ skillet.


contributed by Laurel Smith

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Self-Rising Flour

To make your own self-rising flour (I find it handy to have these proportions around since I don’t buy SR flour and some recipes call for it):

  • 4c Flour
  • 2T Baking Powder
  • 2t Salt


contributed by Laurel Smith

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Wheat/Oatmeal Bread

always seem to put off making “Beka Bread” (aka Honey/Wheat/Oatmeal Bread) because we don’t have enough honey in the house.  So today I got brave and decide to adapt it to use with turbinado (raw) sugar.  This is what I came up with, and it yielded some beautiful loaves!

Wheat/Oatmeal Bread

Combine and cool to lukewarm:

  • 3 cups boiling water
  • 2 cups oatmeal (Beka uses old fashioned; I’ve been using my steel cut oats with good success as well.  That’s what we have on hand, and it gives a nice texture.)


  • 1 1/4 c warm water
  • 2 T yeast

Add to the oats:

  • 1 c turbinado sugar
  • 2 T oil
  • 3 eggs (Beka uses 4 egg whites, but I always find those good yolks going to waste)

Combine all and add 4 cups flour (half white/half wheat)

Sponge for 15 minutes (aka “let it sit”)

Add 1 cup of flour at a time – about 5-6 cups (again, half and half)

IMPORTANT – add 1 1/2 t salt with the flour after sponging.  This gives additional time at the beginning for the yeast to do its thing.  I will get a cup measure of flour, dump half in the bowl, then stir the salt into the remaining half before adding it to the bowl.

Knead about 5-8 minutes

Let rise in buttered or oiled bowl for 1 hour

Make loaves (coat those bread pans too!) and let rise again.  If you have full-sized loaf pans, this will make 3 loaves.  If you have smaller ones, you could probably do  4. 

Bake at 350′ for 25-30 minutes.

contributed by Laurel Smith

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An Explanation Of The Setting For The Last Pic

Well, the last pic, in which the new van is displayed, showed a cemetery visible. I thought it warranted a little explanation (plus I wanted to test using pictures some more).  Here’s the same place from a different angle.

2007_11_01_HicksChapelBaptistChurch_cemetary 013

The chapel in the background is Hicks Chapel.  Laurel’s ggpa and ggma used to attend church there.  Laure’s ggma was buried here when she died, and they had purchased a double memorial stone with her ggpa’s name on it also, but without the birthdate and deathdate inscribed.

We had the opportunity to stop by and see their memorial stone, as well as other ones more distantly related.  We also visited another cemetery nearby which had her great uncle and several additional relatives and friends of the family.

Anyway, while we were there, I finally thought of getting a pic of the van!  I’m a little slow sometimes….

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