Hi there!

Life here has been busy, busy, busy! Added to that. . .I have used the time I did have to update my other blog. But it is time to get down to business.  As I struggle day in and day out to keep up with my responsibilities, I realize that others do too. So my hope is that I can add some things here that will be helpful.

I still mill my own wheat. No regular flour in the house and I can't imagine going back.  I would say we eat semi healthy.  We are just a real family with a real budget and lots on our calendar.  I have tried to do things to prep ahead for a long time but I am getting ready to try freezer cooking. I will post my adventures, hits and misses. My starting point is going to be information found in this book:  30



Day Gourmet.  I have already done lots of research and ordered the book. Now to eagerly await it's arrival!

Meanwhile, here is a recipe for what my 8 year old fondly calls Miracle Soup.

Miracle Soup

I use a rice cooker when I make this soup.  It is quicker and easier than stove top and quicker than the crock pot.  If you want to use the rice cooker, than just use the brown rice setting.  I also try to keep chicken in the freezer that is cooked in the rice cooker or crock pot with veggies and cut into bite size pieces. I stuff a quart bag which suffices for most meals.

• 8 cups of water


• 2-3 chicken breast (or a quart bag of pre-cooked chicken)


• 1 large carrot (about one cup)


• 1 cup slivered cabbage


• 2 sticks of celery cut into small pieces


• 1 small onion


• 2 cloves garlic


• 2 teaspoons of cilantro


• 1 cup uncooked rice


• Salt & Pepper to taste

Just throw everything together and cook until it is all tender and rice done.  Takes about 30 minutes if the chicken was pre-cooked. Give it 45 minutes if your chicken was not already cooked.

We love this soup and it is so forgiving.  You could add white beans, leave out some veggies and add others.  The picture shows it when I added parsnips.  Hope you enjoy during this cold and flu time!