A Post In Pictures

These pictures are from this past week...

...a week of remembrance, of laughter amidst sadness, the brilliance of autumn fading as the last of the leaves hang on with tenacity, cherishing loved ones, the purity of a child's smile, and the joy of being busy at home. Enjoy!

Grandpa Lentz and Nana Ruth


The trees at Byerland Mennonite Church were just beautiful.




Grandpa's legacy.


Me and my groom.


My younger brother Joe and his wife Kim. Aren't they cute?


I did get a good pic of my parents, but this one just makes me smile...because they make each other so happy, and that makes me so happy. :o)


Natalia and "Cousin" Hannah. They were immediate buds. :o) You can clearly see their penchant for cheese, can't you?


My newest nephew Eli--isn't he delicious?


My house smelled so good yesterday. (Recipes for White Wheat Oat Nut Bread and Pumpkin Cupcakes with Cream Cheese Frosting will follow soon.)




And a few shots from outside the house this morning.

Employee of the Month

I'd like to introduce to you Winkler Enterprises' newest employee...drumroll please...Natalia Marie!

Not only does she give great hugs and tell funny jokes, she scribbles 180 squiggles a minute, takes elaborate phone messages, and has an amazing imagination. That comes in handy in this line of work, let me tell ya!

Her personal goals include going to preschool, growing up to be taller than her daddy, getting her masters in "Letters and Numbers", and becoming fluent in Polish.

Let's make her feel welcome, folks!

Leaves of Change

The biggest change came a few days ago. My grandpa said goodbye to his earthly body and is now experiencing glory. I can only imagine what heaven must be like, while I cry tears of sorrow and joy.

I'm anticipating sweet time with family this weekend as we gather, both far and near, to celebrate his life and mourn the hole he's leaving behind. He used to always say, "be sweet" as we'd say goodbye after a visit. And he gave the biggest of bear hugs that left you with the lingering smell of his spicy cologne. I could always count on his regular prayers for me, for Pete, and our children. And I loved the sound of his laugh.

In the midst of my sadness though I've been enjoying the beautiful colors of autumn in our area.

The other morning the kids and I took a walk (it was 70 degrees afterall) and collected some leaves. I love decorating with natural things, and got the idea last year to preserve some leaves by dipping them in parafin wax.

If you're interested in doing the same, here is what I did.

MATERIALS:

about 30 leaves (make sure they aren't dried out and crumbly, or wet)
24 tealights
a clean, empty coffee can
a small saucepan
wax paper


DIRECTIONS:

1. Remove tealights from their tins and pull out wicks.
2. Place coffee can in saucepan, load with tealights (as many will fit), then add 1 inch of water to the pan. ***If you add the empty can to the pan of water before adding the tealights, you'll create a pocket of air underneath the can. Not what you want.
3. Use medium heat to gradually melt wax. (About 10 mins. to melt all of the tealights.) Do not boil.
4. Then, holding leaves by their stem, dip just the leaf portion in the wax, let excess drip off, then lay on wax paper until dry (about 10 mins.).

***You can also use a black permanent marker to write things you are thankful for on the leaves prior to dipping and later clip to a string with tiny clothespins to display.

~~~~~~~~~~~~

Welcome to our home.

Today I am thankful for...

...my husband and children, our home, family and friends, the sunshine and bright blue skies, the free gift of salvation and grace for each day, my heritage, that I can be a stay-at-home mommy, my husband's stable job, good nutricious food to eat, the many years and memories I had with my grandpa, and the hope of heaven.

Another Recipe Post--Crockpot Roast Beef

...because life is pretty full right now. Personal goals, family things, saying goodbye to my Grandpa...life.

This is a crockpot recipe, perfect for a chilly day when the cold threatens to seep into your bones.


Roast Beef With Mushrooms (Crockpot)

*You can also use venison or lamb with this recipe...especially if you want to disguise the taste of wild game.

1 roast (2-3 lbs.), cut into a few pieces
1 envelope dry onion soup mix
2 cans cream of mushroom soup
1 sm. package fresh mushrooms, quartered
1 c. Red or Burgundy cooking wine
1 c. beef broth
2 tsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. salt

1. Layer ingredients in a greased crockpot in the order they appear above.
2. Cook on LOW for 6-8 hours.

Extra Hands

Adam makes a beeline for the laundry in the hallway as soon as he hears those doors open. He's recently discovered how much fun it is to take things out for Mommy. (And now Mommy has to be ever-so-vigilant that he doesn't put something IN as well!)

Here are some pictures from our APPLESAUCE making day this past week. Mom and I remarked what a difference a year makes in terms of a certain young helper we had. This year, with Grandma giving most of the instruction (Mommy had her hands full with another young one for part of the morning), Natalia did very well and actually helped! (Notice the lack of quotations marks around that word.)

Washing the apples.

Pot full of pink yumminess.

The fancy shmancy operation. :o)

Stirring in the sugar.

(I put this on facebook but wanted to recall it here too.) Later that day Natalia was telling Pete how she hurt her hand alittle bit when she was helping Grandma stir the sugar into the hot applesauce. When he began to comiserate with her about it though, she quickly added, "But I didn't die."

Good to know, eh? LOL.

Soup's On

This is one soup that I use when I'm short on time and want something to warm me from head to toe. It's very versatile too in that you can add bacon like the recipe calls for, and/or precooked sausage, precooked chicken...whatever you have on hand.

Again, I like some crusty bread to go alongside of it, be that buttered toast or garlic bread.

Potato Corn Chowder

2 cans cream of Potato Soup
1 c. milk
1 c. water
6 strips of bacon
2 c. sweet corn
1 teaspoon dried chives (or basil)
salt and pepper to taste

DIRECTIONS:

1. Gently whisk potato soup, water and milk together in a saucepan, then add corn and seasonings and slowly bring to a simmer over medium low heat.
2. Meanwhile, cook bacon, drain fat and then chop it up. (You can add this right away or save as a garnish for on top.)
3. Soup should be hot and ready to serve in about 15 minutes.

***Makes 6 generous servings.


OR...

if you're not a fan of prepared canned soup, here's an alternate recipe that's also very good.

6 slices bacon
chopped onion, if desired
2 medium potatoes, pared and diced (1 1/2 c.)
1/2 c. water
1 pt. frozen corn (or 16 oz. can of cream style corn)
2 c. milk
1 tsp. salt
dash of pepper

DIRECTIONS:

1. In large saucepan cook bacon until crisp. Remove, crumble and set aside.
2. Reserve 2 tsp. bacon drippings in saucepan, discard remainder. Add onion to pan and cook until lightly browned.
3. Add diced potatoes and water; cook over medium heat until potatoes are tender, about 10-15 minutes.
4. Add corn, milk, salt and pepper; heat throughout but do not boil.
5. Top with bacon.

***Yields 4 servings.
(Recipe from MEALS AND MEMORIES--LMHS)

Savory

One thing I love about autumn and cooler temperatures is how heartwarming a bowl of soup and bread tastes.

Recently some friends were asking about my Beef Barley soup recipe post. So, here it is...from way back in the archives. I'll have to put some more soup recipes on here soon. Like my Potato Corn Chowder. Yum.

Here is another one of our favorites. It's especially good with garlic herb bread, straight out of the oven. And, if you're looking for a meatless dinner option, this one is loaded with veggies and fiber.


Minestrone Soup



INGREDIENTS:

4 Tbsp. butter
3/4 c. onion
1/4 c. celery
1/2 c. carrots
1 1/2 c. potatoes
2 c. sweet corn
1-2 cans pinto beans (or bean of your choice: cannelini, kidney, etc.)
1/2 c. shredded cabbage
1 can stewed tomatoes
1 Tbsp. tomato paste
6 c. chicken stock
2 cans of V8
1 tsp. minced garlic
2 Tbsp. dried parsley
1 tsp. salt
1 tsp. pepper
1/2 c. uncooked elbow macaroni
grated parmesan cheese, for serving


DIRECTIONS:

1. Prepare and dice onion, carrots, celery, and potatoes.
2. Melt butter over medium heat in large stockpot; add onion, celery & carrots and saute a few minutes. Meanwhile, thinly chop cabbage.
3. Add remaining ingredients (except for macaroni) and bring to a boil. Then cover and reduce heat. Simmer 1 hour.
4. Add macaroni and simmer an additional 30 mins.
5. Serve with grated parmesan on top.

Farm Fair, Friends, and Fun

What a gorgeous day to enjoy the local Farm Show!

Natalia, Adam, and I met a few friends this morning to check out the animals, partake of some farm show fare, and of course climb on the tractors!

(Double click on slideshow box to see the pictures larger.)



Thanks Jen and Jen for bringing your kiddos! We had a lot of fun!