Monthly Archives: November 2012

Dagmar’s New Wheels

Look what Dagmar bought –

Car

Yep. Her very own wheels.

A 2002 4 X 4 Ford Escape with leather interior, a sun roof, and a non-working 6 disc CD player (but Pedro’s working on that!).

But you know the feature I like best?

She paid for it herself. (Well – almost – as of her next paycheck it will be fully hers.)

And since she has been driving the family mini-van to and from the hospital – I will now have wheels again!

And she will have a reliable 4 wheel drive vehicle to get her through to ambulance calls night or day no matter what the weather.

Definitely a win-win.

The amazing thing is – it looks like her. Seriously. It fits her personality. If Dagmar was a car she would be metallic blue Ford Escape.

Everybody who knows Dagmar comments on it.

We were discussing this fact on the way home from church on Sunday when one of the kids asked me, “If you were a car, what kind of a car would you be?

An interesting question which yielded some very interesting answers.  I’m just glad that no one said a Model T or even worse – a horse and buggy.

I’m afraid I can’t answer that question for myself since I really don’t know much about cars. If they run, have gas in the tank and have lots of room for groceries – I’m happy.  A working radio and AC are icing on the cake.

But what about you readers? If you were a car – what kind of a car would you be?

Frozen Pumpkin Dessert

PumpkinJust as soon as I turned the calendar page to November I started craving pumpkin.

Pumpkin pie, pumpkin muffins, pumpkin bars…

…and this yummy pumpkin dessert that my mother-in-law makes.

Even with three different layers, it was pretty simple to put together. And then it just sits quietly in the freezer out of the way until we need it – making it perfect for the holidays!

Frozen Pumpkin Dessert
Recipe from Jan’s Mom

Crust:

2 1/2 cups Rice Chex, coarsely crushed (we used Crispix)
1 cup brown sugar
1/2 cup melted butter or margarine
1 cup shredded coconut
1/2 cup chopped nuts

Filling:

30 large marshmallows
2 tablespoons milk
1 cup pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 ounces Cool Whip
1 quart vanilla ice cream

Mix together the ingredients for the crust and press up to 2/3 into a 9 x 13 pan, saving the remaining mix for a topping.

For the filling, melt the marshmallows with the milk in a double broiler over boiling water. Stir in the pumpkin,  cinnamon, ginger and nutmeg. Let it cool.

Fold in Cool Whip.

Spread 1 quart vanilla ice cream over crust, then the cooled pumpkin mixture and reserved topping.

Freeze.

It cuts better if removed from freezer 15 minutes or so before serving.

Enjoy!

My Tea Addiction

TeaI think it’s safe to say that I am slightly addicted to tea.

Every day I drink several super sized mugs. And I do mean super sized. My nieces called them “Aunt alinna’a BIG tea”.

The problem with a tea addiction is that one tends to buy a lot of tea.

And that tea soon takes over the cupboard.

I have Christmas teas from two years ago.

Three kinds of Chai teas from one of Dagmar’s past obsessions.

Green tea, black tea, white tea, and herbal tea.

A little bit of this.

Three bags left of that.

Enough already.

I have decided that from now till Christmas I will drink up the tea in my stash and clean it out. Even if they aren’t my favorites.

I will drink Chai tea.

I will drink sugar plum fairy tea.

I will drink the little bit of this and the little bit of that in my tea cupboard.

And I will like it.

Then – I will start restocking with all my favorites. 🙂

The kettle’s boiling – anyone want a cup of tea to help me out?

The Lord Will Provide – Christmas Costumes

Can you believe it’s November already? The countdown to Christmas has begun!

First on my priority list – costumes for this year’s Christmas program. Dagmar made all the costumes for me last year – but this year she’s been working double shifts at the hospital. When she is around she is either sleeping – or should be!

Looks like my it will be my sewing machine that is humming!

This year’s program takes place in 1910. Yep. A period piece.
Boys

Boys in knickers with argyle socks and sweaters. Girls in jumpers and aprons with big hair ribbons.

Plus 4 piglets, a horse and a traveling salesman.

The lesson taught in this year’s program is that God always provides. And He’s proving it to be true even now.

We’ve been combing the thrift stores for pieces that could be altered – like a set of dark green curtains that became a jumper or a plaid ladies jumper that yielded enough material for a skirt.
Shoes
We’ve found pairs of black shoes – even some boots for the girls – all free.

Boys dress pants in the right sizes – ready to be cut off below the knee and elastic added to make knickers.

Sweaters, socks, blouses, flannel shirts.

We’ve even found pig snouts for our piglets.
Girls
I have pattern pieces in my dining room, stacks of material on my floor and costumes spread out over the futon in the library.

But it’s coming together!

Bit by bit. Piece by piece.

There are several important items that I’m still praying for –  including the horse!

But – to borrow a line from this year’s script – “Remember what Grandpa says, God always provides!”

I can’t wait to see how!

Barbeque Baked Beans

BeansIt’s a cold, blustery day outside today.  But inside there’s a cinnamon candle burning on my table, a Focus on the Family radio drama in the CD player, a yummy supper cooking in the crock pot.

On the menu tonight – barbeque baked beans – a stick to your ribs comfort food that is fast and cheap – especially when you use dry beans that you cooked yourself.

Tonight we added a pound of fried sausage to the beans to make it even more hearty.

It took about 10 minutes to throw together and is sending the most delicious smells through the house!

Barbecue Baked Beans

1/2 cup ketchup
3/4 cup tangy barbecue sauce
1/2 cup water
3 tablespoon Worcestershire sauce
2 tablespoons honey
1 tablespoons mustard
3 cup canned white beans
salt to taste

Mix the ketchup, barbecue sauce, water, Worcestershire sauce, honey and mustard.  Bring to a boil. Simmer 5 minutes.

Add beans and salt to taste.

Transfer to a greased casserole dish and bake uncovered at 325 degrees for 1 hour.

Or put in a greased crock pot and cook on low for 4 hours or on high for 2 hours. The crock pot version won’t be as thick – but just as delicious!