That's What I love about Sundays...

Pepere, Alex, and Memere

We had nearly all the kids here today for Sunday supper.
Alex was awake for a long time, looking and smiling at us.
Tho he can't cry anymore, he can still make tiny sounds, and he was cooing and nearly laughing as Pete was playing with his tootsies.

Alex and his Memere

We are cherishing each and every precious minute with our little grandson.
We both put up a good front while everyone is here, but later...
we are both wiping tears.

It's hard.

xoxo,
Cindy

Healthy Condensed Cream of Chicken/Enchiladas

The humble beginnings of cream of chicken soup...homemade stock, milk, and seasonings

I have found several recipes for making your own condensed cream of...but THIS one over at Tammy's Recipe Blog sounded the most promising.

I wanted to make some Chicken Enchiladas since I had all the meat left from my rooster after simmering him for stock a couple of days ago. And I had 9 homemade whole wheat tortilla shells left from our beef/bean burritos yesterday. A couple more key ingredients and I was ready to create!

Cream of chicken soup

No worries if there are some little lumpies in your soup...just strain them out as I did!

1 medium onion cooked in 2 TBL butter till soft

Add the onion to your soup mixture

Add about 3 cups diced/shredded chicken, 1-2 cups shredded cheddar cheese, and 2 cups sour cream to the soup /onion mixture

Homemade tortillas

Shmear a thin layer of your meat/soup/cheese mixture in the bottom of a 9X13
Then fit in a layer of tortilla shells...I tear them up to make them fit
Then a layer of your soup mixture.
Another layer of your tortilla shells
Then the final layer of your soup mixture
Sprinkle top with the shredded cheddar of your choice.
Typically we buy the white cheddarTillamook from Costco, but that just does NOT look very appealing on an already beigey dish!

Oven ready Chicken Enchiladas!

Bake at about 350F till hot and bubbly and the cheese is all melted, maybe 40 minutes.

So delicious on this chilly autumn day!

I would encourage you to try making your own condensed soups.
A real money saver, and for heaven's sake...no MSG, no weird chemically tasting stuff...just your own ingredients straight from your freezer and spice cabinet!

Could it be ANY easier-peasier?

xoxo,
Cindy

Wordless Wednesday...

Prayers for Alex

Farmgirl's Blustery Day....

Dried Cherry Scones with Lemon Curd Sauce

It is a rather "Winnie-the-Pooh" blustery type of day here in West Michigan, with rain and wind gusts up to 80 mph expected over the next 24 hours...
So....
Craving something just a bit sweet, I knew scones would be perfect.
I am not a sweets lover, and for the most part, have little to no sugar most days.
Scones are the perfect low sugar pastry, and super simple to put together.
I got this recipe HERE, and made just one simple change...
I substituted dried cherries for the craisins and left out the optional nuts
I found the lemon curd recipe HERE

Both recipes: EASY PEASY!

Homemade chicken stock
Ugly, I know.

At the farmers market Saturday we bought a stewing rooster and a bag of chicken feet from a farm where they raise organically fed, humanely treated, out in the fresh air foraging for bugs and weeds kind of chickens.
I have read how good chicken feet are for your homemade stock, so I was glad to have a bag of them thrown in with the rest of our order.
They actually make the stock quite gelatinous, which is the stuff that is super good for you!
So we started our huge 16 quart stock pot first thing yesterday morning, dipped a couple quarts out for some homemade soup around 5 pm, then continued to let the whole thing simmer for a few more hours. By 10pm we were straining it, picking out the good meat, and popping it in the fridge to cool overnight before freezing it this morning.

All ready for whatever soup fancy comes to mind!

So far we've used it for some escarole and cannellini bean soup, and some coconut curry squash soup.

Mmm, mmm, good.
Mmm, mmm, good.
That's what homemade stock is...
Mmm, mmm, good!

xoxo,
Cindy

Messin' in the kitchen...Alex update

Curried Coconut Squash Soup

One, count 'em, ONE more week of picking up produce from our CSA.
What the heck????
I demand someone tell me what happened to the summer?

This will also be the last week of our farm demo's which I have been a part of, and I have been working on some squash recipes for the final day.
I cooked up a giant squash from last week's pick-up and put 4 cups of the cooked flesh in a soup pot. I added a whole can of coconut milk, 1 teaspoon of red curry paste, about 1 teaspoon curry powder, a bit of chicken stock to thin, and lots of salt and pepper.
Pureed with my stick blender.
Topped with just a sprinkle of cilantro and it's a winner!

Cauliflower Gratin

Mmm, mmm, good!
Lots of autumn veggies at the farm now, and I had a huge head of beautiful white cauliflower that needed to be cooked.
I've long been a fan of Ina Garten for years, and found this recipe to be just the ticket for a most delicious gratin.
It will be our side dish this afternoon to some marinated, grilled steaks.

Daddy, mama, and Alex

Hospice is coming 2x a week for now.
Alex is being fed thru a permanent feed tube he had inserted last week and is doing as well as can be expected.
His lungs are clear and his vitals are good.
He is still smiling, but can no longer cry or make any noise.
You know he is upset when his little face is scrunched up and the tears are falling.

We appreciate all the prayers on our behalf and please know that they truly do help.
We are taking every day as a gift and I leave you with a quote I heard this morning while "attending" church via the internet at Times Square Church in New York City....

"Live every day as if it were your last, cause one day you're gonna be right!" Carter Conlon

xoxo,
Cindy

Whose "mama" am I? & an Alex update

Farmboy

I am NOT his mama, tho I sometimes act as if I am.
Shame on me.


I have been thinkin' about whose mama I am for quite some time now.
Most assuredly, I have 5 children, and 3 grandchildren.
Of this I know.

However...Many times I am either called upon to take on the "mama" role, or I just appoint myself "mama" for the moment.

For example....at the grocers, I am always on the lookout for children trying to stand up in the cart while their own mama is busy picking out produce.
Or..
When at a graduation party this fall I am watching out for other mama's kids....
"Watch your little one...they're headed for the open gate..."
or
"Did you see your toddler headed toward the pond?"
Can't help myself.
Instinct takes over and I am "mama" to all little ones!

Elena and Cindy

When my younger sister was sick years ago, I took on the mama role.
(Our own mama had gone on to be with the Lord)
Giving advice, taking her to the Dr., helping her with some serious problems.
Like any good mama would...

My parents and me

And when my mom had a stroke way back when, I eagerly took on the role of mama.
Taking care of her physical needs.
Cleaning her house.
Making her meals.
Doling out her meds.
And I was happy to do it.

And years later, as my dad was dying of cancer down in Florida, I left my family here in Michigan and flew down to be with him....
Also cleaning, cooking, doling out meds...
until he passed away a few weeks later.
And I was happy to do it.

Sophia

I am most certainly this cat's mama!

And our doofus Golden, Beau's mama....

And Ollie by Golly and Fuzzy's mama

And the chickens mama....

Ha! They see me and come a runnin'!

Cyn and Homemaker Ang

And I sometimes ACT like her mama!
Tho I consider Ang to be one of my best friends ever, sometimes I slip into "mama" mode.
And she has an incredible, real-life mama!

Sam,Krystal, Gina, Avery, and Giselle

I AM their mama!

My dear friend, Jen

I'm old enough to BE her mama, and many times I act like she's my daughter!
No complains thus far, but I could be pushing it!
Tho I am more than 20 years older than Jen, I count her as one of my best friends and I know she would be MY "mama" if I needed it!

My friend Anna and me

Anna has been LIKE a daughter to me, and, in fact, lived with us for a few months, many years ago.
I still sign my letters...Cindy mom


I think we take on many roles as we go thru this life....

I have been a daughter, sister, wife, in-law, out-law, friend, confidant, mama, memere...

Mama is just what I am called on to be most often.

I hope someday, when the roles need to be reversed, someone will be my mama.

xoxo,
Cindy

PS.....
Alex is home now, with hospice coming in tomorrow. He is doing as well as can be expected and was smiling at his memere this morning! I love that little peanut! They are taking it one day at a time, knowing that he doesn't have long. Could be a couple weeks, or a couple months. I am grateful they only live a short distance, and we could be there in less than 5 min. if necessary.

Again, thank you, all of you, for the many prayers in our behalf. Where would we be without the body of Christ?

Autumn Acorn Squash

Roasted Acorn Squash with Chile-Lime Vinaigrette
Adapted from Gourmet, October 2006

This is actually a re-post from last October, but I made this dish over the weekend and wanted everyone to get a chance to see it again!
It was just as good this year as it was last year.
Try it!
You'll like it!

-------------------------------------------------------------------------------------------------

I found this recipe from Smitten's Kitchen blog, and knew right off the bat it was gonna be a winner in my book.
A bit of a twist on traditional squash sweetened with honey/brown sugar and butter, this is a perfect accompaniment to roast chicken, which is exactly how I served it.

Makes 4-6 servings.

2 (1 1/2 – to 1 3/4-lb) acorn squash

1/2 teaspoon black pepper

1 teaspoon salt

6 tablespoons olive oil (I used 8)

1 garlic clove (I used 2)

1 1/2 tablespoons fresh lime juice, or to taste

1 to 2 teaspoons finely chopped fresh hot red chile, including seeds (I used jalapeno)

2 tablespoons chopped fresh cilantro (I used more)

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Now, here's what I do differently.

I pierce the squash in a few places and microwave for 5-10 min. on high, or just until I can get the darn thing cut in half w/o help from farmboy! THEN...I proceed with the recipe. I found it STILL took the full cooking time in the oven, but you must be the judge of your own. My oven is on the ka-flooey of late, and I don't have an extra $100 to fix it right now, so the temps vary greatly. (FIXED!!!)

I also used a jalapeno pepper which is a bit milder than the red chili recommended. I would go with a spicier pepper next time, as you really don't use that much of it, and it really adds a distinctive flavor.

I am thinking you are gonna love this!!!

xoxo,
Cindy

Alex's Surgery Tomorrow...UPDATE!

Alex and his memere

Tomorrow morning Alex undergoes a 4-5 hour surgical procedure to insert a permanent feeding tube.
It is an extremely risky surgery and one the Dr's say he potentially might not survive.
From what I understand, the riskiest part is in the recovery room as he comes out of the anesthesia.
If all goes well he will be in the hospital for about 5 days and then home where hospice will be there to help.

I am so grateful for all the prayers and concerns.
I am taking this one day at a time and am daily reminding myself of this verse in the Word:

"Do not worry about tomorrow, for tomorrow will worry about it's own things. Sufficient for the day is its own trouble." Matthew 6:34

We are facing huge battles here and I could not do this without the One who gave me new life.

Love and blessings,
Cindy


UPDATE:

Alex had surgery this morning and it went very well. Feeding tube is inserted in his stomach and they were able to take him off the surgical breathing tube almost immediately after surgery.
If all continues to go well, he will be coming home by Sunday where they will have hospice there to assist them.

Thanks to all for your prayers and support.

I hope to get back to some more traditional FarmgirlCyn style posting real soon!

Baby Alex....Home for Now

Alexander Lee

Alex came home yesterday, but the plan is to bring him back to the hospital on Tuesday morning, where he will have a permanent feeding tube attached.
This is an extremely risky 5 hour surgery, but if not done, then he would basically starve.

Warren and Krystal have decided that no other life-saving methods are to be used.
They want him as comfortable as possible for the little time they have left with him, and extreme measures would not assure that for him.

Hospice is being called in to help, and friends and family are rallying around.
The Dr's. know he is very weak, and might not survive this surgery, so they are cherishing every minute.

We treasure all of the prayers and comments and can feel the very peace of God that passes all understanding.

I will keep updating as the need arises.
Till then, please continue to pray.

Praying that I might have my Father's eyes thru this,
Cindy

When peace, like a river, attendeth my way,
When sorrows like sea billows roll;
Whatever my lot, Thou has taught me to say,
It is well, it is well, with my soul.

But, Lord, ‘tis for Thee, for Thy coming we wait,
The sky, not the grave, is our goal;
Oh trump of the angel! Oh voice of the Lord!
Blessèd hope, blessèd rest of my soul!

Praising Him IN this storm...

To listen to this powerful song, please turn off my playlist at the bottom of this post.
And, once again, thank you all for your prayers and intercessions before the throne.

All glory, and honor, and praise be unto Him,

Cindy

UP CLOSE, AND PERSONAL...UPDATED 10-6-10

Alexander Lee and his memere, Cyn

Our grandson Alex is very sick.
The pediatric neurologist believes he has SMA1,
Spinal Muscular Atrophy
NOT a good diagnosis
The children can live anywhere from just a few weeks to just a few years.
A week ago they drew blood for genetic testing, but it will take up to 4 weeks before they get a definite diagnosis.
UPDATE:
Test results in tonight confirm the neurologists suspicions.

Alex

Alex has just been admitted to the hospital.
He has not eaten anything in 24 hours.
For those of you who are prayin' folk, we would appreciate your prayers.
There is MUCH I cannot say right now, or maybe never.
But...

We would covet your prayers.

Though He slay me, yet will I serve Him,

Cindy

UPDATE:

Alex will be having a permanent feeding tube put in very soon. He is no longer able to drink from a bottle. His breathing has become labored, but he is still able to breathe on his own.
The feeding tube will allow his parents some time to come to some decisions about what they will do when the time comes when they might have to ventilate him. I am bringing Austin, (Alex's 9 yo brother) who we have had since Alex was hospitalized, up to the hospital this afternoon. He hasn't seen his mom or Alex since Monday morning.
Thank you everyone for your prayers. Much needed, and much appreciated.

Kimchi....MY way

Kimchi in progress

For those of you not familiar with Kimchi, it is very similar to fermented sauerkraut.
I combined several different recipes to do a sample batch.
I have had a bit of experience making fermented foods, so was eager to try my hand at this Korean favorite.
One of the main differences between sauerkraut and kimchi is in the soaking of the Chinese cabbage for a few hours ahead of time in a salt water brine.
So, after reading this critical step, I began this batch at 11PM last evening!

Finished Kimchi fermenting on counter along with Escabeche (fermented jalapenos and veggies), and sauerkraut.

Kimchi...MY way

2 heads Chinese cabbage, chopped coarse
1 cup kosher/sea salt, dissolved in 1 gal. water

Put the chopped cabbage in the water (I used a large pot) and press down with a heavy plate, etc., to insure the cabbage is under the water. Leave overnight or for several hours.

Next day: Remove cabbage from water and place in large bowl. I just scooped it up with my bare hands and squeezed the excess water out. No worries if the salt water clings to it. You will need the moisture as you continue.

Add:
2 cups grated carrots
2 large radishes, grated
1 head, yes...head...of chopped garlic
3-4 jalapenos, minced (I left the seeds in...gutsy, I know...)
1 yellow onion, chopped (you could also use scallions, shallots, or leeks)
3 TBL fresh grated ginger
4 TBL whey (or use 1 TBL sea salt in place of the whey)

Mix with your hands till veggies are evenly , um...mixed.

Pack into wide mouth quart jars, pressing down with your fist as you add more veggies.
By the time the jar is nearly full there should be PLENTY of liquid from pressing down...enough to cover the veggies. There should be about 1" head space at the top.

Cover jar and leave on counter, checking daily to make sure the veggies are covered with liquid. If not, use your clean hand and press down to cover.

Taste after a couple of days, and every day thereafter till the Kimchi is to your liking. This could take anywhere from 3-9 days in an averagely warm house. Like around 68-75F.

When it tastes good to you, simply make room in your already too-full fridge and store it there.

I think I would serve Kimchi with some sushi, maybe some grilled fish. Or even as a side to a burger.

Fermented veggies are good tasting, and good for you!

Since I am doing some of this for our CSA demo next week, I made sure this was vegetarian.
But...to MY quart I added about 1 TBL of fish sauce. (no preservatives or anything funky in it)

This is a really simple recipe, especially when all the chopping/grating was done with my Cuisinart! I DID chop the cabbage by hand, but it only took a couple of minutes.
I left the cabbage on the coarse side, as that is how I have eaten Kimchi before. But you could certainly chop it as you would sauerkraut.

Happy Fermenting!

xoxo,
Cindy