Canning Tomatoes

Okay so I know this isn't the best picture, but I had to

Now that the kids are home I am determined to be on top of keeping our snacks and lunches healthy and diverse. So I will periodically be posting some easy, fun, and healthy snacks as well as lunch menus for all of those mamas and papas out there who are trying to do the same.

Here are the recipes.

Yogurt Dip/Salad Dressing:

1 Cup of plain yogurt

1/4 cup shredded Parmesan cheese

1 Tbsp. fresh lemon juice

1/2 tsp. minced garlic

1-2 tsp. fresh dill

1 tsp. black pepper

salt to taste if you wish

*Combine & good for 2 days

Brown Rice Salad:

1 Cup of cooked brown rice

2 diced carrots

2 celery stalks diced

1 red, yellow or orange sweet bell pepper diced

1/2 red onion diced

1/2 cup toasted pine nuts

fresh dill

1 clove mined garlic

rice vinegar

e.v.o.o.

sea salt & pepper

Cook the brown rice and let cool. While the rice is cooking/cooling chop up all of the veggies and put in a large bowl. Toss the veggies in a couple of tablespoons of extra virgin olive oil and about 1/4 cup of rice vinegar. Once the rice is cooled a bit add it to the veggies and mix well. Then add in the garlic, dill and pine nuts and mix well. At this point I do a lot of taste testing and continue to add rice vinegar, dill, salt and pepper till I get it where I want it. Enjoy!

I LOVE this backdrop...but wondering if it is a little too busy? What do you all think? Please drop me some comments and let me know!

Monday: asparagus w/ lemon & oregano aoili, brown rice salad & a fresh spinach & arugula salad

Tuesday: orzo & pea soup, sauteed cabbage in bebar spice & arugula tossed w/aged balsamic vinegar, e.v.o.o. & goat cheese

Wednesday: Nachos & fresh salsa & guacamole

Thursday: Breakfast for dinner at the request of the kids-Sweet potato pancakes, fresh MI strawberries, yogurt & homemade granola

Friday: Cold avocado soup, panzenella salad, homemade bread w/ white bean spread

Saturday: Veggie Lasagna and salad

Sunday: left-overs

Yes, we are in countdown mode here in our house due to the fact that school is done on Tuesday, June 8, 2010. We are all counting down for different reasons of course. The gurl can't wait to be done and have everyday to do what she wants to since she is "the boss;" the boy can't wait to have his sister home to play with everyday (which I am sure will not last long); dad can't wait for his work load to lighten since he works in administration at a school and all of the students and most faculty will be out of the building making the days easier; and mom is counting down MANY things such as my last few days with just me and the boy, the end of my quiet mornings, and possible the end of my sanity! So while they nap and the house is so peaceful and quiet I am enjoying this delicious dessert and "my" time because I know that is just a couple of days the chaos of summer begins!


This is a rhubarb kuchen that I blogged awhile ago. I finally made it this weekend and it was amazing. I altered the recipe a little because I wanted the custard filling to be a little thicker and richer so I added some creme friache' to it and oh good heaven is this tasty! I have been eating it for dessert, breakfast or basically whenever I feel like it!

Here are a few stats from the book Radical Homemakers:


75% of plant genetic diversity has been lost and 30% of livestock breeds area at risk of extinction

75% of the world's food comes from twelve plants and only five animal species

Six companies control 98% of the world's seed sales, four companies slaughter 81% of American beef, and four companies control 70% of American milk sales

66% of adult American are currently overweight or obese

Today's children are now the first generation expected to have a shorter life expectancy than their parents