My Grandmother taught me to look to God for the answers to everything. These posts are things she taught me and things that I have learned on my own...
For my Grandchildren, Karina, Gavin, Ethan and Cory. I love you very much
“Only take care, and keep your soul diligently, lest you forget the things that your eyes have seen, and lest they depart from your heart all the days of your life. Make them known to your children and your children's children—Deuteronomy 4:9

Saturday, August 20, 2011

William Harrison Neeves

This is William Harrison Neeves, grandma Callies Father.

The child in this picture is Roy Neeves

The children in this picture are Callie sitting on Great Grandma Willies lap and Isabell her sister. 

Saturday, July 30, 2011

Naan, No Fuss

Naan is a traditional Middle Eastern Bread...

We have naan every night with dinner. I pull the dough bowl out of the fridge and pull off a couple apple sized pieces of dough with floured hands. Roll them out and "bake" them on my cast iron griddle on top of the stove with the lid on. My husband has fallen in love with this bread. There are many variations of flours and additives.
Sometimes I  make it with all unbleached white flour, sometimes with combinations of flour and grains like oats, buckwheat, barley flour, rye flour cracked grainery flour etc. Just make sure that at least half of it is unbleached white or white whole wheat for the right taste and texture.

What you will need...

3 cups lukewarm water
1 Tablespoon sea salt
1 1/2 Tablespoons granulated yeast
2 pounds of flour (6 to 6 1/2 cups)                      
*you can mix different flours and grains.

*note: I use King Arthur flour and usually end up having to add 1/4 to 1/2 cup more water to get the right consistency.

Put the water, salt and yeast in a bowl and stir to mix.
Add about a 1/3 of the flour and stir till smooth
Keep adding the flour till you have a wet dough.
Put in a tall cylindrical container to rise.
I use a stock pot....

Cover and let rise till it falls or flattens out on top.

Put in refrigerator to get cold.
I usually just scrape the dough out of the pot into a large
plastic container that has a lid. Cover it and put it in the
fridge. 2 to 3 hours is usually enough time to chill the
dough, although the longer it sets the better it tastes.

To make the Naan
Flour your hands and pull off about an apple sized piece of dough for each piece of bread you want to make.
Roll into a ball and roll out into a circle with a rolling pin. About 8" is good.

(You don't have to wait for the dough to warm up or rise)

Lay on a hot griddle that has been oiled with a little olive oil and butter. Put a lid over the bread and let steam bake for a few minutes, turn over and let cook the rest of the way.

My husband and  I like to dip our bread in various vineagery things like marinated vegetables or beans, and I make a fruit sour dip by taking dried figs, dates, cranberries, raisins and maybe other dried fruit and mix it with half cup vinegar half cup olive oil, half cup sugar and/or honey to taste. After it sets a few days I will grind it all together in the food processor, of course you can leave the fruits whole if you wish.

*adapted from recipe in Artisan Bread in 5 minutes a day.

Monday, April 11, 2011

Newest Grandson

Ethan James Osborne
Born March 10th 2011
4lbs. 11oz
19" long

God bless you little one and may He call you early, and use you for His glory!

Thursday, February 24, 2011

But God....

One day hopefully real soon, the Lord will show you who you really are. He will show you that you are a sinful person, that there is nothing we can do to earn God's graces, that we are children of wrath and His wrath abides on us.
Two of the most beautiful words in the English language...

Ephesians 2:1 And you were dead in the trespasses and sins 2 in which you once walked, following the course of this world, following the prince of the power of the air, the spirit that is now at work in the sons of disobedience— 3 among whom we all once lived in the passions of our flesh, carrying out the desires of the body and the mind, and were by nature children of wrath, like the rest of mankind. 4 But God, being rich in mercy, because of the great love with which he loved us, 5 even when we were dead in our trespasses, made us alive together with Christ—by grace you have been saved— 6 and raised us up with him and seated us with him in the heavenly places in Christ Jesus, 7 so that in the coming ages he might show the immeasurable riches of his grace in kindness toward us in Christ Jesus. 8 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, 9 not a result of works, so that no one may boast. 10 For we are his workmanship, created in Christ Jesus for good works, which God prepared beforehand, that we should walk in them.

Monday, February 21, 2011

Red Velvet Cupcakes


For the cake:


2 1/2 cups sifted cake flour
2 tablespoons Dutch process cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened

2 large eggs

1 cup buttermilk

Either 2 ounces red food coloring for deep red color.
or 1 ounce for lighter red, which is what I use.

1 teaspoon distilled white vinegar
1 teaspoon vanilla extract

For the Cake:

Preheat the oven to 350 degrees F.

1. Line cupcake pans with 24 liners.
2. In a bowl, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.
3. In a large bowl, cream together sugar and butter.
4. Beat in eggs, 1 at a time.
5. Alternately add flour mixture and buttermilk.
6. Beat in food coloring and vinegar, then add vanilla.

Divide batter evenly in the cupcake pans.

Bake for 20 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

For the Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
1 pound box confectioners' sugar
1 teaspoon vanilla extract

In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. About 8 minutes. Beat in vanilla.

Place frosting in a pastry bag or plastic bag with small corner cut out and ice half the cupcakes.
On the other cupcakes take a sharp knife and cut a cone shape out of the center of each cupcake. Take the underside and reserve for crumbs. Fill each cavity with frosting and top with the cap. Dust with powderd sugar. Use the crumbs to top the iced cupcakes.

Place in refridgerator for a few hours before serving.

Wednesday, February 2, 2011

Daybook Entry

Outside my the remains of the 4" snowfall we got a few days ago. There has been just a hint of a promise of sunshine.

I am thinking... about my visit with my grandchildren coming up soon.

I am thankful for... the "Brokenness" Sermon by Dr. Voodie Bachman.

I am wearing... house working cloths although I haven't attempted housework today.

I am remembering... that we have bible study tonight.

I am going... to bible study later this evening.

I am currently reading... Grand Weaver by Ravi Zacharias

I am hoping... to complete my memory verses for this week.

On my mind... My mothers health.

Noticing that... I can't really pay attention to the radio and write at the same time.

Pondering these words... "Why were we created?"

In the kitchen... is left overs and a simple meal so we don't have a lot to do before we go to bible study.

Around the house... quiet

One of my favorite things ...knitting

Monday, January 31, 2011

To My Granddaughter

The sunshine of your precious smile

could melt the coldest heart.

It brightens up my dreary day

when we are far apart.

The memory of your little hand

holding mine so tight

brings a warm glow to my heart

on a cold and dreary night.

Those little arms that hug my neck will

soon be big and strong; you're growing up

so quickly so it won't be very long.

So I'll take your hugs and kisses now,

cause the day will soon be here,

when you'll think you're much too big,

for me to hold so near.