Friday Favorites #7

If you have something special you would like to show, if you have a trinket which has a special meaning for you or maybe something you have just found and own or would like to have. It could be anything, a trinket, a book, a new cookware set, a necklace, a photograph, a project you're working on or finished....anything that you love and would like to show us all.

Take a photo, or two, or three...post it on your blog and come back and link up using Mr Linky.

Please only include links directly to your post and only those pertaining to Friday Favorites. Anything not related WILL be removed.

*******************************


Tea!


We're a tea loving family, or at least my daughter and I are, and not just the normal teas in the tea bags, but the loose leaf teas and especially when they come in delicious combinations.


That's what I'm sharing with you today.


Every year we go to the Arizona Renaissance Festival, and every year we make it a point to stop at Spice Traders Teas and stock up on our favorite flavors.

Without a doubt, the flavor that most stands out and our favorite of them all, is the Cinnamon Apricot.  It is DIVINE!

But this year I picked up a few others to try, this is the Chocolate Chai.........and those are real chocolate chunks in there.

Another one that is new for us this year, is the Bloodberry, but I mean, just smelling it and looking at the ingredients I know it's going to quickly become a favorite.



These teas are perfect on a cold day, they are perfect with some honey and a squeeze of lemon when you're feeling under the weather, they're perfect as a mid afternoon treat with a little smidge of milk and my daughter loves them for breakfast.

Any way you have them, you'll enjoy them....and this is why they've become one of my favorite things in my home :)

To order some for yourself or to browse the different flavors, you can visit Spice Traders Teas online.

I want to Menu Plan but I don't know how!

I can't tell you how many emails I get with this question or a similar one :)

It's a valid question and while I am no expert, I HAVE been  menu planning for the 14 years that I've been married, plus the other years that I did as a teenager when my parents had to travel somewhere and it was just me and my brothers and grandma.

Menu planning for me saves money, hours of stress about what I'm going to cook or "oh my gosh I forgot to thaw the meat", but most importantly, it helps keep me organized and my day running smoother.

Here's a couple of the questions I've been asked through email:

What exactly is Menu Planning?

One thing it's not, is complicated at all.  What it really means is that you plan ahead, a few days before you are going grocery shopping, you sit down and plan ahead for meals you're going to cook for the family.

Why should I Menu Plan, what will I get from it as opposed to just making whatever I feel like that night?

Couple things I find when menu planning:
- I save money because I buy what is on the list and not what I don't need
- There is a wider variety of meals on the table, I don't end up cooking the same things over and over
- Make good use of all the cookbooks I have stashed in my pantry
- Much healthier because I can cook from scratch and plan ahead instead of just grabbing take out

Do you Menu Plan for a week at a time, or a month, how do you do it?

I've actually mentioned this on my blog before, I Menu Plan and Grocery shop every two weeks.  Since we are military we get paid on the 1st and the 15th of the month, so it kinda started from there and I stuck to it.  I've tried the once a week thing and it just didn't work for us.

I find that it is doable and doesn't also become a chore or boring.  I can't imagine shopping once a month or planning menus for a whole month, I've tried it and again, just didn't work out for us.  But feel free to do whatever works for your family, do at least plan for a week in advance and see how that goes.

Do you use just cookbooks or do you get recipes elsewhere?

-- Both.  One thing I like doing is picking one cookbook and planning all my meals out of there for the two weeks or at least one week, this way I feel like I'm getting use out of all the books in my collection and I'm also keeping it all to one place so that I won't be scrambling to find the recipe later.

-- I have a couple of food blogs that I follow and I have them bookmarked in my Google Reader under a folder named Food Blogs.  When I'm planning my menus, I open up that folder and give a quick browse through the latest entries, sometimes go back a few weeks or so if it's a new blog that I just found and see what I like.  If I find a recipe I want to try, I open it in another tab and then bookmark it to my Favorites.  I have a folder in there named "Recipes for next week" to which I save the recipes for those two weeks, once I make them, I just delete the link.

-- I usually just plan for dinners because our breakfast and lunches usually revolved around the same things.  Breakfast cereal, toast, muffins, pancakes and waffles etc.  Lunches are sandwiches, leftovers, salads etc.

I want to Menu Plan but I feel overwhelmed and like it's such a chore, how do you overcome that?

One thing you can do is start by not thinking about it as a chore but merely part of the household running.  It truly does help out a lot especially on those hectic days which we all seem to have.

Another thing you can do is jot down a bunch of meals on a piece of paper, things you usually make or family favorites plus recipes you want to try etc.  Keep a running list of those and put it up on your refrigerator.  When you get ready to sit down and do your Menu Planning, just add those meals to the days, you can repeat the same menu every two or three weeks or whenever you wish, I do have meals that I make quite often.

Something else you can do is make Theme Days.  For example:

Monday - Crockpot Monday
Tuesday - Breakfast for dinner (my family loves breakfast for dinner, so I sometimes make bacon, sausages or biscuits and gravy...or pancakes, waffles etc)
Wednesday - Mexican (tacos, enchiladas, quesadillas, burritos etc)
Thursday - Pasta
Friday - Make your own Pizza night
Saturday - Casserole Night
Sunday - Soup Sunday (we actually did this a lot growing up, every night we had soup, sandwiches and a dessert.  My stepmom was able to feed a large family very inexpensively)

I also know that some Menu Planners use Google Calendar to help them out.  They set it up where they have a sub folder named "Menu Planning", click on the day and enter the name of the meal, then set it to repeat every two weeks.  Very helpful when planning, you can also remove the recipes and add new ones when you get sick of the same.....so just an idea.

Here are some more tips on how I plan my meals:::

- Check my freezer and my pantry to see what I have available and what I can make using the ingredients on hand
- I let the kids and the husband pick different nights and make their favorite meals....whatever they pick is what goes, so I'll sometimes have a "Nicholas Night, Jasmine Night or Curt Night".  They love having their own night and picking what everyone else will eat.  When you have kids chances are you'll be making pizza or hotdogs or easy cheap meals.  I like it.
- Be flexible, just because I have Meatloaf written down for a certain day does NOT mean that I have to make it, if I look at the menu and would rather have the Fried Chicken for the next day, I simply switch the meals around.

Menu Planning Resources

Recipezaar
Allrecipes
Kraftfoods
Saving Dinner
Foodgawker


Whichever way you decide to do it, just remember to keep it simple, keep it easy and not think of it as a chore.  :)

I find Menu Planning a lot of fun, it gives me the opportunity to try new dishes and to get even more excited about cooking.  For those that don't enjoy being in the kitchen, it can make it a little less stressful if you already know what you are making.

I hope this helps some of you out there who are just now thinking about Menu Planning, or have been trying but get discouraged.  I find that it's habit forming, but in the good kind of habit way, I honestly can't imagine not Menu Planning, matter of fact the very few times I haven't done it it was absolutely chaotic in my house.

Do you have any tips, advice, ideas for new Menu Planners?  Why don't you share them in my comments section, could very well be the push someone needed to try it out :)

Cooking Thursday

If you want to use the picture, just click here for the original.

Good Morning, hope everyone is having a wonderful week :)

On to today's recipe which is a favorite of mine, it's Portuguese Milk Rolls and I remember eating them as a child when we lived in Portugal. :)

Extremely easy to make and so good :)

Paezinhos de Leite – Portuguese Milk Rolls

1 cup and 2 tablespoons of milk
1 and a half tablespoons softened butter
1/4 cup  sugar
3 cups flour
pinch of salt
1 packet dry yeast
1 egg + little milk for egg wash

Place the ingredients in your bread machine following the directions.  For mine, I add all the liquids first, then the dry except for the yeast.   I then make a small hole in the dry ingredients using my finger and pour the yeast into the little well.   Set to the dough cycle.

When done, remove the dough, place it on a floured surface, then make small rolls by pinching off balls of dough.  These rise quite a bit so don’t make them too big.

( for those that don’t have the bread machine, to make it the traditional way,  slightly warm the milk, add the butter and yeast.   In a bowl, add the dry ingredients, make a well in the center and add the liquids.  Knead well for a few minutes until you get a dough that is smooth and doesn’t stick to the sides of the bowl.    Make a ball, cover with a dish towel and let rise for about 30 minutes.  Proceed with making the individual rolls )

I like shaping mine into ovals.  Place them on a cookie sheet lined with parchment paper.  Preheat the oven to 350 degrees.

In a small bowl, mix the beaten egg with a little bit of milk.

Brush the tops of the rolls and then let them rise for about 30 minutes.

Place them in the oven and bake for 25 to 30 minutes until nice and brown.  Enjoy!

Best way to have them, or at least my favorite way, is to eat them warm, slathered with butter, a slice of cheese and a slice of ham.

This week I'm looking forward to.......

…new couches arriving tomorrow. Our old couches are about 8 years old and have finally worn themselves out.


…housework, believe it or not, but having new couches means rearranging a few things in the living room and I'm really looking forward to that.


…cooking. A lot.


…baking. New things, old things.

…working a little more on my spring quilt.


…watching more period dramas.

...replenishing my kitchen stock with homemade goodness, such as maple syrup.


…enjoying the new seedlings coming in, planting some more herbs.


…learning as I homeschool my children, I've enjoyed being able to learn as they do.


…grocery shopping at night, when it's quiet and there's no big crowds.

…soaking in the tub with an herbal mix.

…finding more books for my Kindle Fire and continuing to read my old homemaking ones already on there.

…starting a sewing project for my husband, it's intimidating but I won't back down from the challenge.

…taking lots of photos that capture our everyday life, recording as many moments as we can so that we may one day sit back and look through it all.

...reading more homesteading blogs, living vicariously through those surviving off the land, getting ideas for when we retire.

...continuing my Bible plan without deviating, pushing through and feeling my spirit soar as I strengthen the relationship between me and my Father.


...loving my family and friends.

Homemade Maple Syrup

Because the only kind worth having, is the one made at home......

And because I like knowing that what I make at home is free of preservatives and all the other nasty stuff...

Homemade Maple Syrup

1-3/4 c white sugar

1/4 c brown sugar

1 c water

1/2 tsp. vanilla extract

1/2 tsp. maple extract

Mix the white and brown sugar with the water, bring to a boil.

Cover and cook for about a minute.

Add the vanilla and maple, mix well and let cool.

This syrup does not need refrigeration. I just use a cute little glass bottle for mine.