My little girl is all grown up now. Guess I have to admit it. She has a husband. I am a mother-in-law. Thankfully, this is a happy thing for me…and her.

We traveled down to Kansas City, MO last month to attend the wedding, and all the festivities surrounding. It was a treat to meet her new family, Kent’s mom, and dad, and grandmas, aunts, uncles, cousins and friends; all the people who have helped shape and mold my daughter’s husband into the man she has married. They’ve all become close to my daughter over the past several years. That is sort of bittersweet for me, since I haven’t been there as much as I would have liked to be. Life happens I guess…or I let it happen. Either way, it happened.

I face this new role (still mom, but expanded) with resolve; resolve to spend more time with my kids, call more often, visit more…be a better mom, this time around. I want to already ‘be in the habit’ of visiting when I have grandchildren to dote on.

Yes, I will bring four other beautiful children right along with me on this new quest. They will be beneficiaries of this ‘new mom’ persona too. Things have changed drastically in our lives this past year. I am determined to make sure it’s for the better.

Welcome to the family Kent! We’re so glad to have you join us.

Admittedly…again…this site suffers from neglect. It’s resurrection a constant, beckoning call from my keyboard, ‘Build me! Fix me! Pay attention to me!’

Even though my personal life has taken a drastic turn, and seems to be lying in a smoldering heap right in front of me, I have chosen to share with you all the positives, just as I have done on my facebook page for the past six to seven months. Aside from changing my marital status (after 19 years), outward appearances haven’t changed all that much. It helps me…to not become bitter and cynical; and believe me, it helps you too. You don’t want to read about all the gory details of my personal life…really. So, here we are.

I posted pics of these "Dreamy" little cookies on facebook.  All of my friends promptly requested the recipe.  Here it is! 

Cookie Ingredients:

• 1 cup granulated sugar
• 1/2 cup butter or margarine, softened
• 1/3 cup buttermilk, milk, or water
• 1 teaspoon vanilla
• 1 egg
• 2 oz unsweetened baking chocolate, melted, cooled
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Heat oven to 400°F.
2. In large bowl, beat granulated sugar, butter, buttermilk, vanilla, egg and melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
3. On cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
4. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Filling Ingredients:

• 1 cup granulated sugar
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 2 egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract, if desired
• 1 drop green or red food coloring, if desired

Directions:

1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2. In a medium mixing bowl, whip the egg whites,vanilla, and peppermint extract to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Mix in food coloring.
3. To assemble, place 1 teaspoon filling on cookie, and top with another cookie.

Some days it just feels necessary to throw on an apron and get to work in my kitchen…a sort of auto pilot for me, if you will.  It’s what I do when I’m stressed and it’s a method that has served me well for all of my 44 years (minus a few when I was a baby).  Whether cooking/baking, fixing or cleaning, just the simple act of putting the apron on starts things in motion.  I can almost feel the stress dissipating as I tie the strings together at my back.  Admittedly it’s a very “old-fashioned” act, but it works for me.  That’s who I am.
   
Today is definitely one of those days.  I’ve deftly maneuvered my way through some pretty tricky mine fields lately.  Emotional and physical illness within my household has threatened to level us.  We know where our help comes from though; and we know that He will carry us through…even this.  All we have to do is “hang on” and BELIEVE.
   
So, two days after Thanksgiving, I will clean and organize my fridge, food cupboards and garage deep-freezer.  This is definitely something to be thankful for, considering my husband and I both lost our jobs several weeks ago...

With summer in full swing, you'll be wanting a good recipe for mayonnaise!  I got an itch a few months ago to start making my own.  I use a recipe I found at GNOWFGLINS (God's Natural Organic Whole Foods Grown Locally In Season) which actually comes from Annette at sustainableeats.com.  It is an adaptation born out of my learning experiences.  I will never again feel a twinge of guilt while eating potato salad!  I know where every single ingredient came from and how it was processed.  Hope you enjoy this EASY recipe as much as we do.

• 3 egg yolks (room temperature)
• 1 teaspoon Dijon mustard
• 1-1/2 tablespoons juice from lemon
• 1 tablespoon whey
• 1 cup extra virgin olive oil
• sea salt, to taste

I use an immersion blender.  It's real handy and I don't own a food processor.  In fact, I went out and bought an immersion blender when I realized I wanted to make mayonnaise.  I didn't think there was any other way!  lol!  Just hop on over to GNOWFGLINS if you want some tips about how to make it "the hard way".  (Wardeh, this is in no way meant to be a negative)  Truthfully, I just like gadgets.  

OK...if your eggs are fresh out of the fridge, put them in a bowl of warm water for about 15 minutes.  When they're room temp, crack them open and separate the yolks out.  Put the yolks in your container and set aside the whites.  I usually put the whites in the fridge thinking I'll use them later for something else, and I never do.  I almost always end up throwing them out.  You will probably have all kinds of things buzzing around in your head...ways to use egg whites.  Drop me a line, would you?

Add all the rest of the ingredients.  (This is a little different than the food processor procedure.  For that you'll need to drizzle the oil slowly...that's the "hard way" I was telling you about.  I'm not a patient person...could you tell when I had you put the eggs in warm water instead of waiting half a day for them to get to room temp?  lol!)  Let the eggs settle for a few moments...it won't take long.

Put your blender all the way to the bottom of the container, right on the eggs.  Pulse slowly.  Gently raise your blender to the top of the mixture.  It only takes a few seconds for that mixture to turn from oily to white & fluffy!  Isn't that amazing?

I use lemon juice, freshly squeezed, instead of vinegar because my mayo turns out whiter when I do that.  It was pretty yellow for my first few attempts.  My kids wondered if there was a way to make it look more like "real mayo", so I did some searching.  Yup!  There it is...lemon juice.  You heard it hear first!  

Oh!  One more thing.  The whey is in there to "lacto-ferment" your mayo.  It will last much longer in your fridge if you use it.  If you don't...life expenctancy...about a week.

Today: The New 2010 Food Pyramid

Science has to be funded by someone…someone with lots of money. Science costs a lot. Scientists need a paycheck…although passion is a prerequisite; if they’re not passionate about finding an answer, the true results of experimentation will be elusive. The people with all the money aren’t necessarily the people with the passion. Herein lies the problem.

Not only does big food industry have all the money, they have an opposite agenda. They pump big bucks into furthering their own agenda, which is higher profits and more power. Usually, this does not fall into the category of “the best interest” or the health of the people. In fact, that’s their cover. Well guess what Washington? I see right through you!

We don't buy our meat from this particular farm...rather a local one; but, we no longer buy it in the grocery store.  Grass-fed is a much healthier choice for my family (IMHO), and we have seen tremendous health benefits.  (e.g. no more arthritis pain, no more digestive complications, general feeling of well-being, etc.)  I like this video because it tells you WHY grass-fed is better.  'nuff said...watch the video.