Chicken's in the oven with lots of onions, sage, salt and pepper. Potatoes are in with the chicken and are covered with olive oil, s & p, rosemary, onion powder. Num, house smells wonderful! The onions will be put in the blender with the juices and a bit of flour to make a gravy. Should be pretty good. Wish I had some carrots to put in with it all but I don't.
Tried making Italian bread today too. It is rising perfectly. It will need to be put int he oven soon. I am wanting to make some other types of bread as I love crusty breads. I have even thought I should make beget bread daily so it is always fresh. But then I think better as I really do not have the time.
No big plans for the weekend, just might rest some. I also have a quilt top I am nearly done with and hope to finish this week end as well. It will be a tie quilt as I do not want to quilt it. It is made from flannel and will be an extra one for company.
I need to get going on a nice one for our bed. Seems like hubby and I are always fighting over blankets in our sleep. I tend to loose. I get all sheet and he gets all blankets! Not god when we turn the heat down to 60 at night and I have the window on my side of the bed cracked open.
Lately I have been taking a hot water bottle to bed to keep at my feet. I have been having problems with nurothropthy and the burning pain seems less if I have hot feet. Strange since I normally like to have my feet uncovered. My grandson has fallen in love with my hot water bottle. He has to have it on his feet when he lays down for his naps. He thinks it is the greatest thing. Then if he is watching TV he wants it too. This is the boy who never gets cold. Said I should get him his own for his birthday that is coming up in March.
I need to get some of my pictures up loaded from my camera so I can put them up here. I have ones of my making bread will post them with my bread recipe.
My dad is doing so much better NOW that they put him on a new med for the seizures. He has not had one since the only one he had in August. That was how we found out he had lung cancer, it had gone to his brain. His cancer is the kind that comes only from smoking. When he was a young man and started smoking they promoted it as healthy. Sadly we have learned else wise since then.
Guess I should get going and finish my cleaning for the day. Then I can relax and knit tonight. I have been keeping up on my goals of knitting at least one dish cloth a week and then one quilt a month. I need to finish the one or I'll be behind on the quilts! Yikes! I have 10 dish cloths though so I am good there.
I read the first chapter in Romans today. Strange at how things hit you anew even though you have ready it 20 times or more. I like the book of Romans. I do plan on doing James next.
Oh I nearly forget to tell about the bird the kids found out side of church yesterday when we were leaving from bible study. It is a House Finch and has an eye problem. From what I have read it is a form of pink eye for birds. But the eyes get gooped up and they can not see. So I am now nursing him back to health bu washing the goop off and applying antibiotic ointment and coconut oil. He is a pretty little bird. Need to find a cage for him though. Just what I needed, another bird! But I am a softy for animals. We have named him Paul since Paul of the bible had eye afflictions and so does this little bird.
Kimi
Friday, January 30, 2009
Wednesday, January 28, 2009
My aunt's are stars
I wanted to share this link with every one. My dear Aunt Lee Vieburg is a star. She was part of a segment on our local TV Chanel. the segment is interviews with several Seniors who lived through the depression and their concerns for us living through it today. Sadly the segment is only a few minutes, really should be at least an hour long show. The Seniors who have been through the hardest of times have so much they can offer us. http://www.kare11.com/news/news_article.aspx?storyid=537876&catid=14 Go to the feature titled: "Survivors of Great Depression bring perspective to current crisis".
My Aunt lee is our family historian. She joyfully tells f the lives of relatives who are no longer here, she tells of her childhood and stories of my mom when she was little. Her stories can make you laugh till you have tears running down your face as she always sees the humor in things. She also passes along her great wisdom and insight to life as well. I am blessed to have her as my aunt.
Really, I am very blessed by all my aunts. Each of my aunts have blessed me in so many ways, they each have helped shape me into the person I am today. My aunt Loraie' taught compassion and poise. She always thinks of others and tries to make them comfortable and welcomed. Aunt Betty, I am perhaps the most like her, love of crafts, nature, herbs and not worrying about having the cleanest House, LOL. Aunt Darlene, giving and kindness and the giving of the gifts God blessed her with. Aunt Marlene, Strength, love, good out look on life even when things are not the best, courage. My only complaints about my aunts is not being able to see them enough. They are wonderful ladies and I do mean ladies too. I am greatly blessed to have such wonderful women in my life.
My mom has blessed me over and over, she is a combination of all those traits. She taught my sisters and I well what being a woman means. We are all strong capable women. She is not only my mom but also one of my dearest friends.
I am blessed.
Kimi
My Aunt lee is our family historian. She joyfully tells f the lives of relatives who are no longer here, she tells of her childhood and stories of my mom when she was little. Her stories can make you laugh till you have tears running down your face as she always sees the humor in things. She also passes along her great wisdom and insight to life as well. I am blessed to have her as my aunt.
Really, I am very blessed by all my aunts. Each of my aunts have blessed me in so many ways, they each have helped shape me into the person I am today. My aunt Loraie' taught compassion and poise. She always thinks of others and tries to make them comfortable and welcomed. Aunt Betty, I am perhaps the most like her, love of crafts, nature, herbs and not worrying about having the cleanest House, LOL. Aunt Darlene, giving and kindness and the giving of the gifts God blessed her with. Aunt Marlene, Strength, love, good out look on life even when things are not the best, courage. My only complaints about my aunts is not being able to see them enough. They are wonderful ladies and I do mean ladies too. I am greatly blessed to have such wonderful women in my life.
My mom has blessed me over and over, she is a combination of all those traits. She taught my sisters and I well what being a woman means. We are all strong capable women. She is not only my mom but also one of my dearest friends.
I am blessed.
Kimi
Tuesday, January 27, 2009
Making broth
I love to cook, my figure shows it too, LOL. One thing I am always asked questions about is how do I make my bone broth?? I will share it here today and please feel free to ask any questions.
I know I consider bone broth a family staple in our food pantry. It makes for quick easy meals when you add bits of meat and veggies. Then it is a matter of just adding noodles or rice and you have a wonderful healthy soup. I recencly started adding barely to my beef broth when I have meat pieces in there. I do not add meat bits to all my broths as I like having some that are pure broth. This is great for when some one is ill or when you just need a little pick me up in the afternoon.
To make my poultry broth I use all the left over chicken, turkey carcass's that I have frozen over several months. I usually have enough to fill a large sized stock pot (while they are still frozen). I will toss in any wing tips that I have cut off and frozen before cooking the birds too. This is cover with hot water and 1/4 to 1/3 c white vinegar. This helps pull the calcium and minerals out of the bones. Then the pot is put on to simmer for a few hours.
After maybe 3 to 4 hours I add in several sliced carrots, at least a half of head of celery, 1 to 2 large onions sliced, 1 t of dried thyme, 1 t ground rosemary, 1 to 2 t granulated garlic, 2 t onion powder, 1 to 2 t black pepper, 1/3 c parsley flakes, (can add a bunch of fresh parsley) 6 bay leaves, 1 T salt. These are estimated measurements on the spices as I do not measure. I will let this simmer for at least 24 hours.
Once done simmering I strain the broth and pick out any nice sized pieces of the meat and chill them. I cover the broth and chill over night. (I always start my broth in the afternoon so it is ready the next evening to chill) Oh, While cooking I do skim the fat off as much as I can.
Once I have chilled the broth over night, I take the fat off the top and reheat the broth. The meat is divided between the jars and the hot broth poured over till it is about 1 inch down from the top of the jar. Cover with a boiled lid and tighten with a ring. Place in prepared pressure canner and can according to your altitude for 90 minutes. For us here we do 11# of pressure. I know the higher up you go the more pressure you need.
I take the left over bones and tiny meat bits and add more water, veggies and herbs to that and simmer for a good 24 hours again. This will be broth only (no meat) to can.
I make my beef/vension/buffalo broth pretty much the same way except I add in a large can of diced tomatoes. I also simmer this broth for at least 36 hours soem times up to 60 hours. If I can beef broth with some meat, I also add in a handful of barely just before putting on the lids.
Makign broth is easy and makes the house smell so wonderful! Well worth the work, bt really, it is not that much work
Kimi
I know I consider bone broth a family staple in our food pantry. It makes for quick easy meals when you add bits of meat and veggies. Then it is a matter of just adding noodles or rice and you have a wonderful healthy soup. I recencly started adding barely to my beef broth when I have meat pieces in there. I do not add meat bits to all my broths as I like having some that are pure broth. This is great for when some one is ill or when you just need a little pick me up in the afternoon.
To make my poultry broth I use all the left over chicken, turkey carcass's that I have frozen over several months. I usually have enough to fill a large sized stock pot (while they are still frozen). I will toss in any wing tips that I have cut off and frozen before cooking the birds too. This is cover with hot water and 1/4 to 1/3 c white vinegar. This helps pull the calcium and minerals out of the bones. Then the pot is put on to simmer for a few hours.
After maybe 3 to 4 hours I add in several sliced carrots, at least a half of head of celery, 1 to 2 large onions sliced, 1 t of dried thyme, 1 t ground rosemary, 1 to 2 t granulated garlic, 2 t onion powder, 1 to 2 t black pepper, 1/3 c parsley flakes, (can add a bunch of fresh parsley) 6 bay leaves, 1 T salt. These are estimated measurements on the spices as I do not measure. I will let this simmer for at least 24 hours.
Once done simmering I strain the broth and pick out any nice sized pieces of the meat and chill them. I cover the broth and chill over night. (I always start my broth in the afternoon so it is ready the next evening to chill) Oh, While cooking I do skim the fat off as much as I can.
Once I have chilled the broth over night, I take the fat off the top and reheat the broth. The meat is divided between the jars and the hot broth poured over till it is about 1 inch down from the top of the jar. Cover with a boiled lid and tighten with a ring. Place in prepared pressure canner and can according to your altitude for 90 minutes. For us here we do 11# of pressure. I know the higher up you go the more pressure you need.
I take the left over bones and tiny meat bits and add more water, veggies and herbs to that and simmer for a good 24 hours again. This will be broth only (no meat) to can.
I make my beef/vension/buffalo broth pretty much the same way except I add in a large can of diced tomatoes. I also simmer this broth for at least 36 hours soem times up to 60 hours. If I can beef broth with some meat, I also add in a handful of barely just before putting on the lids.
Makign broth is easy and makes the house smell so wonderful! Well worth the work, bt really, it is not that much work
Kimi
Thursday, January 15, 2009
Mixes for family use
There are so many wonderful homemade hot coco mix recipes out there but I thought I would share mine anyways. I am also sharing our favorite desert recipe of Chocolate pudding! Enjoy!
Kimi's Hot Coco mix recipe
4 cups of instant powder milk
1-1/2 c sugar
1/2 c brown sugar
1 c powder coffee creamer
1 t salt
2/3 c coco (I use a really rich dark coco)
1 package of instant vanilla pudding mix
Mix all the ingredients well and then run through a mesh colander or blend in small batches in a blender. Re mix the coco and store in an 2 quart or two quart jars tightly covered.
To make use 1/4 to 1/3 c mix to 8 oz of hot water. I add maybe a couple of ounces of the hot water then mix before adding the remaining water. Seems to mix nicer this way.
Chocolate Pudding Mix Recipe
1 cup sugar
1/2 cup brown sugar
2 1/2 cups skim milk powder
1 cup cornstarch
3/4 cup cocoa
1 tsp. salt
Mix all the ingredients together thoroughly and store in an air tight jar. make sure you label it so you don't get it mixed up with the hot coco mix. This advice comes from experience! LOL
To make the pudding mix:
1-1/4 cups pudding mix
2-1/2 cups warm water
Add about 1 cup of the warm water to the pudding mix to make it smooth before adding the remaining water. Add in 1 to 2 T of butter. Bring to a simmer over medium heat, stirring constantly till nice and thick. Turn off heat.
Once thicken you can add 2 eggs to make it richer or just add 1 to 2 t of vanilla. Adding the eggs are optional and must be done correctly. Personally we think it taste so much better with the eggs. Beat the eggs with a teaspoon of water in a separate bowl. Once the pudding it thick, add small amounts of the hot pudding (till you have used about half the pudding) to the eggs and beat well as adding the pudding. This will warm the eggs so when you add it to the rest of the pudding you do not end up with scrambled eggs. This is called "Tempering" the eggs. Add the egg mix all at once to the remaining pudding and beat with a whisk. (Here is more info on tempering eggs: http://answers.yahoo.com/question/index?qid=20071207101159AAEwsTG )
Best if served slightly warm but our family likes it as soon as it is done cooking with ice cold milk poured around the sides of the pudding. Cream is even better! Makes a wonderful chocolate pie too! But make sure it is well chilled before serving and top with whipped cream.
Kimi's Hot Coco mix recipe
4 cups of instant powder milk
1-1/2 c sugar
1/2 c brown sugar
1 c powder coffee creamer
1 t salt
2/3 c coco (I use a really rich dark coco)
1 package of instant vanilla pudding mix
Mix all the ingredients well and then run through a mesh colander or blend in small batches in a blender. Re mix the coco and store in an 2 quart or two quart jars tightly covered.
To make use 1/4 to 1/3 c mix to 8 oz of hot water. I add maybe a couple of ounces of the hot water then mix before adding the remaining water. Seems to mix nicer this way.
Chocolate Pudding Mix Recipe
1 cup sugar
1/2 cup brown sugar
2 1/2 cups skim milk powder
1 cup cornstarch
3/4 cup cocoa
1 tsp. salt
Mix all the ingredients together thoroughly and store in an air tight jar. make sure you label it so you don't get it mixed up with the hot coco mix. This advice comes from experience! LOL
To make the pudding mix:
1-1/4 cups pudding mix
2-1/2 cups warm water
Add about 1 cup of the warm water to the pudding mix to make it smooth before adding the remaining water. Add in 1 to 2 T of butter. Bring to a simmer over medium heat, stirring constantly till nice and thick. Turn off heat.
Once thicken you can add 2 eggs to make it richer or just add 1 to 2 t of vanilla. Adding the eggs are optional and must be done correctly. Personally we think it taste so much better with the eggs. Beat the eggs with a teaspoon of water in a separate bowl. Once the pudding it thick, add small amounts of the hot pudding (till you have used about half the pudding) to the eggs and beat well as adding the pudding. This will warm the eggs so when you add it to the rest of the pudding you do not end up with scrambled eggs. This is called "Tempering" the eggs. Add the egg mix all at once to the remaining pudding and beat with a whisk. (Here is more info on tempering eggs: http://answers.yahoo.com/question/index?qid=20071207101159AAEwsTG )
Best if served slightly warm but our family likes it as soon as it is done cooking with ice cold milk poured around the sides of the pudding. Cream is even better! Makes a wonderful chocolate pie too! But make sure it is well chilled before serving and top with whipped cream.
Tuesday, January 13, 2009
Six Months
Have you ever wondered what six months takes in care for your family?? I mean, what is six months of food, clothing, medicines, Band-Aids, pet food, heating oil, toilet paper etc. I have been thinking along these lines of late. Maybe this is due to the economic hardship our country is having?
So what would I need just for hubby and me? Plus I have to remember my daughter and grandson who live up stairs of us as they would also be in need if things got that hard. As is we have been pooling things together and helping each other out.
So yesterday when I was in the bathroom filling the toilet paper roll, I got to thinking, how many rolls of paper would I need to have on hand to last six months? I use the Scott's brand as it last longer around here. I know hubby and I use a roll a week, some times more. But that is with company and visits from upstairs. So for six months we would need at least 26 rolls. My plan is to get three 12 roll packs of TP. That should make for plenty of extra for company! LOL.
Next is how much food do we consume in six months?? This I plan on keeping a one month diary of. That will help me plan for future. I want so store foods that we actually like and eat. I need to do this for the pets as well. I do not know how much to have on hand for them either.
Next I need to work out a rotation system to make sure things are getting used and replaced. It is not good to have things stored and not getting used. They will only go to waste and rot.
Then there are the things like vacuum cleaner bag, soap, laundry soaps, dish soap, cat litter and such. Again I will keep track for a month.
Once I know our monthly use of things I will multiply by 6 to get our basic needs. I plan on increasing that amount by 10% to make sure we have extra for unexpected things.
I need to figure out my six months of sewing and knitting supplies. This will take a few months of tracking to get an average. most gifts we give are home made and I work on things year round. I am doing one quilt at least a month to have for Christmas this year. So that means batting for 12 quilts or more. Slippers, hats and afghans are always welcomed gifts as well. But I am much slower at making those. Oh and knitted dish cloths and hot pad holders! Gotta have cotton yarn for them. I make at least one a week for giving.
As you can see, I have my work cut out for me. Lots of planning, calculating and then gathering little by little as we can. Why am I doing this?? Because it helps so with the budget as well as for if we are running low on money. Getting when we have the extra and then when we don't we will be doing fine.
I will be making a data base to track things on. I will try to post it here on the blog so others are able to use it as well. Have a good day in the Lord. Lovingly, Kimi
So what would I need just for hubby and me? Plus I have to remember my daughter and grandson who live up stairs of us as they would also be in need if things got that hard. As is we have been pooling things together and helping each other out.
So yesterday when I was in the bathroom filling the toilet paper roll, I got to thinking, how many rolls of paper would I need to have on hand to last six months? I use the Scott's brand as it last longer around here. I know hubby and I use a roll a week, some times more. But that is with company and visits from upstairs. So for six months we would need at least 26 rolls. My plan is to get three 12 roll packs of TP. That should make for plenty of extra for company! LOL.
Next is how much food do we consume in six months?? This I plan on keeping a one month diary of. That will help me plan for future. I want so store foods that we actually like and eat. I need to do this for the pets as well. I do not know how much to have on hand for them either.
Next I need to work out a rotation system to make sure things are getting used and replaced. It is not good to have things stored and not getting used. They will only go to waste and rot.
Then there are the things like vacuum cleaner bag, soap, laundry soaps, dish soap, cat litter and such. Again I will keep track for a month.
Once I know our monthly use of things I will multiply by 6 to get our basic needs. I plan on increasing that amount by 10% to make sure we have extra for unexpected things.
I need to figure out my six months of sewing and knitting supplies. This will take a few months of tracking to get an average. most gifts we give are home made and I work on things year round. I am doing one quilt at least a month to have for Christmas this year. So that means batting for 12 quilts or more. Slippers, hats and afghans are always welcomed gifts as well. But I am much slower at making those. Oh and knitted dish cloths and hot pad holders! Gotta have cotton yarn for them. I make at least one a week for giving.
As you can see, I have my work cut out for me. Lots of planning, calculating and then gathering little by little as we can. Why am I doing this?? Because it helps so with the budget as well as for if we are running low on money. Getting when we have the extra and then when we don't we will be doing fine.
I will be making a data base to track things on. I will try to post it here on the blog so others are able to use it as well. Have a good day in the Lord. Lovingly, Kimi
Sunday, January 4, 2009
This and that
The year is still new and the times are still hard. Sadly too many of us now days do not know how to survive hard times. So I hope in with a bit of "age" on me, I have some wisdom that I have gleamed and hope to pass on.
Today we started our day by going to church and worshiping the Lord our Savor. How hopeful life feels when you sing a song to the Lord and know that all is in his hands. We do not have to worry but as humans we still do.
Pastor talked about peace, having peace in our lives and peace in our homes. Made me think also of peace between husband and wife. Sadly in hard times that peace tends to be in short supply. People struggle just to keep their heads above water and the bills still keep piling up, and the first causalities result in snipping between husband and wife. Oh how easy it becomes to blame each other.
I know we are no exceptions and the stress of the "just trying to keep our heads above water" and it has made both of us grumpy and not much fun to live with. I of course want to blame hubby but then peace says I need to look at myself. Is he really to blame? Am I just cranky and wanting to take it out on him? Has he wronged me in some way? Can I over look this wrong? If not how can I talk to him on it in a way that I would want him to talk to me about a wrong I have done to him? Have I prayed on it yet?
Hummm, Seems a lot of times the root of my problems is that I have put what should be first last. I should pray first and then ask the questions. This is something God seems to need to re-teach me a lot. Guess I'm a bit hard headed and don't get it right the first hundred times or so.
I have been busy here at home figuring out how to keep the food bill down. One thing I am practicing is waste not want not. Bread that is getting stale, gets dried to use as croutons, bread crumbs in meatloaf/balls, coatings for chicken etc. Half an onion will make things taste just as good as a whole onion. Dicing small makes flavor go farther. Cook from scratch.
All chicken and turkey bones, necks, liver and gizzards get saved to make into bone broths. Little bits of left over meats get diced, placed in plastic bags, labeled and frozen for future use in soups, sloppy Joes, hot dish etc.
BEANS!!! Those are my favorite food stretcher. I add them to hot dishes, soups, sloppy Joes, rice and what ever I can think of where they might taste good. I can use half as much meat as before and we are all the healthier for it.
I have been canning my own legumes for the past year or so. You must have a pressure canner to do this but it is so worth having one. I use mine for canning all my broths, beans, garden veggies, meats and meals.
Today I canned up 7 quarts of black beans. The 4# of dried beans cost me $4. I soaked them over night and then drained off the soaking water and added fresh cool water to about 3" above the beans. I brought them to a boil and then turned them down to a nice simmer for 30 minutes. I scooped the beans out with a slatted spoon and placed them into quart jars leaving 1.5 inch head space. I do not pack them down. I then add 1 t salt to each quart jar, lastly filling the jar to cover the beans by 1/2 inch of the simmering liquid ( leaves a 1" head space). Wipe the rimes and hand tighten the lids. Place in canner. Vent for a good 10 minutes before closing vent. Process for 90 minutes at the recommended pressure for your area. My area here in Minnesota is 11#.
Each jar is equal to two normal sized can of black beans (aprox 16 oz cans) and so my cost is about $1.10 a jar or $.55 a can's worth of the beans. The cheapest I can find a can of black beans around here is $1.19. So I save about 50% on canning my own beans. I hope to can beans every day this week as I have a nice store of dried beans that tend to just sit and not get used if I have to cook them first.
Well, enough ramblings for tonight. "God did not call me to be successful. He called me to be faithful."
Kimi
Today we started our day by going to church and worshiping the Lord our Savor. How hopeful life feels when you sing a song to the Lord and know that all is in his hands. We do not have to worry but as humans we still do.
Pastor talked about peace, having peace in our lives and peace in our homes. Made me think also of peace between husband and wife. Sadly in hard times that peace tends to be in short supply. People struggle just to keep their heads above water and the bills still keep piling up, and the first causalities result in snipping between husband and wife. Oh how easy it becomes to blame each other.
I know we are no exceptions and the stress of the "just trying to keep our heads above water" and it has made both of us grumpy and not much fun to live with. I of course want to blame hubby but then peace says I need to look at myself. Is he really to blame? Am I just cranky and wanting to take it out on him? Has he wronged me in some way? Can I over look this wrong? If not how can I talk to him on it in a way that I would want him to talk to me about a wrong I have done to him? Have I prayed on it yet?
Hummm, Seems a lot of times the root of my problems is that I have put what should be first last. I should pray first and then ask the questions. This is something God seems to need to re-teach me a lot. Guess I'm a bit hard headed and don't get it right the first hundred times or so.
I have been busy here at home figuring out how to keep the food bill down. One thing I am practicing is waste not want not. Bread that is getting stale, gets dried to use as croutons, bread crumbs in meatloaf/balls, coatings for chicken etc. Half an onion will make things taste just as good as a whole onion. Dicing small makes flavor go farther. Cook from scratch.
All chicken and turkey bones, necks, liver and gizzards get saved to make into bone broths. Little bits of left over meats get diced, placed in plastic bags, labeled and frozen for future use in soups, sloppy Joes, hot dish etc.
BEANS!!! Those are my favorite food stretcher. I add them to hot dishes, soups, sloppy Joes, rice and what ever I can think of where they might taste good. I can use half as much meat as before and we are all the healthier for it.
I have been canning my own legumes for the past year or so. You must have a pressure canner to do this but it is so worth having one. I use mine for canning all my broths, beans, garden veggies, meats and meals.
Today I canned up 7 quarts of black beans. The 4# of dried beans cost me $4. I soaked them over night and then drained off the soaking water and added fresh cool water to about 3" above the beans. I brought them to a boil and then turned them down to a nice simmer for 30 minutes. I scooped the beans out with a slatted spoon and placed them into quart jars leaving 1.5 inch head space. I do not pack them down. I then add 1 t salt to each quart jar, lastly filling the jar to cover the beans by 1/2 inch of the simmering liquid ( leaves a 1" head space). Wipe the rimes and hand tighten the lids. Place in canner. Vent for a good 10 minutes before closing vent. Process for 90 minutes at the recommended pressure for your area. My area here in Minnesota is 11#.
Each jar is equal to two normal sized can of black beans (aprox 16 oz cans) and so my cost is about $1.10 a jar or $.55 a can's worth of the beans. The cheapest I can find a can of black beans around here is $1.19. So I save about 50% on canning my own beans. I hope to can beans every day this week as I have a nice store of dried beans that tend to just sit and not get used if I have to cook them first.
Well, enough ramblings for tonight. "God did not call me to be successful. He called me to be faithful."
Kimi
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