Guarding Your Thoughts
This is what I have been trying to do even more so after reading the book. I am going to commit more verses to memory that will help with guarding my thoughts. There are so many Scripture verses in the book that is good for that. I am writing them down to go through and learn. The book was convicting. I was convicted even more about my conduct and habits that I have as a young unmarried woman that need to be worked on. I was convicted about quiet disobedience. I didn't recognize it as disobedience at first. I couldn't understand why my Dad would say that I was at times. I saw through this book that I had been in some ways just that. Not that I have been wicked in the sense of being a worldly person and living a worldly lifestyle but it was just in the small things. How I am now is going to carry over into marriage if I ever do have that privilege and so now is the time for me to work on the things I need to by asking and praying for the Lord to change me but of course with a willing heart to change otherwise it wouldn't work. It's like banging against a brick wall and there's not a budge at all if there wasn't a willing heart. I have watched young women I know get married and have problems because they didn't take care of the things they needed to before they married. I for one do not want to be like that! Sorry, I want to become Miss Right for when Mr. Right comes along. I want to be what I need to be for whoever He is. And what if I end up marrying a preacher then what good would I be if I didn't work on the things that I need to??? I'd be a bad example to other young women and older ladies alike. I'd be a poor excuse of a christian. And I do not want that. I do not want to be a hinderance to anyone. The book also, was encouraging and I definitely learned somethings. I think there was only one thing I disagreed on and that's it. I do highly encourage other young ladies and married ladies to read,"Preparing To Be A Help Meet."
Monday, August 29, 2011
Friday, August 12, 2011
Sunday, June 12, 2011
Homemade cheese
Howdy! It's been awhile since I posted so here am I finally posted pictures of the cheese(chevre/ goat) I made from raw goat's milk. I usually half the recipe but the last time I decided not to half the recipe. I will include the youtube link for the video I watched on how to make it. My next goal is to make feta cheese. I just need to order the extra ingredients for making the feta.
How To Make Goat Cheese/Chevre
(This was taken this month. Sorry, about the wrong date. I need to change the date I just keep forgetting.)
How To Make Goat Cheese/Chevre
(This was taken this month. Sorry, about the wrong date. I need to change the date I just keep forgetting.)
Monday, February 14, 2011
Homemade Vanilla Icecream
6eggs, 2c sugar (I use raw turbinado sugar called Sugar in the Raw), up to a qt of cream, 1tsp vanilla.
Mix eggs and sugar together. Add cream and vanilla then add milk up to fill line in the icecream freezer container then freeze. can use the Still frozen method or use your icecream maker according to it's directions.
My friend's mom gave me this recipe and we liked it. I think this will be a keeper. There's no heating it up or anything which is super nice. It's nice and simple.
Mix eggs and sugar together. Add cream and vanilla then add milk up to fill line in the icecream freezer container then freeze. can use the Still frozen method or use your icecream maker according to it's directions.
My friend's mom gave me this recipe and we liked it. I think this will be a keeper. There's no heating it up or anything which is super nice. It's nice and simple.
Ginger Candy
from learningherbs.com written by Rosalee
Ginger Candy:
Ginger is one of those spices that does everything. Rather than seeing it as a "Jack of all trades" without ever truly performing well in one area, I see it as a renaissance spice; doing it all and doing it extremely well. Ginger originally comes to us from Asia and nowadays most of the ginger found in North America is grown in Jamaica.
Ginger is found fresh in most US grocery stores all year round. Quality ginger is firm and vibrant looking. If ginger at your store is wrinkled or soft, request that fresher ginger be made available.
If you take a bite of fresh ginger you’ll notice it’s quite spicy! If you compare fresh ginger with dried ginger you’ll notice that the dried ginger is even spicier. Fresh ginger is classified as warming, while dried ginger is hot. Because of this we use them for different purposes, with more caution being used with dried ginger, as it is more heating.
You know how some people can experience discomfort after eating food that is too spicy for them? The same principle applies here.
Let’s look at a few ways in which ginger can be used.
Ginger tea is often drunk after meals to help with the digestive process. Anytime a meal doesn’t sit right just reach for ginger tea and ginger candy.
But why wait to drink ginger after eating when you can include it in your meals!
Ginger is a powerful antimicrobial, which is why, like garlic, it has been traditionally used in cooking to help preserve foods and keep them safe for eating. We regularly add ginger to our meals, especially those involving meat.
Ginger is also the herb of choice for motion sickness. When making first aid kits for those who often get car sickness I include ginger candy and ginger tincture; both work quickly to quell the nausea.
Ginger excels at helping relieve many different kinds of pain.
Ginger can calm spasms, making it a great ally for women with menstrual cramping. Ginger can reduce pain receptors and is often used by those with osteoarthritis and rheumatoid arthritis to reduce pain. It works especially well for those with arthritic pain who also feel cold or who know that heat can relieve the pain.
Herbalist Steven Buhner recommends cooled ginger tea as an external wash for burns. Not only does it prevent infection, it also acts as a pain reliever.
Ginger is a perfect herb for many symptoms of colds and the flu.
Fever: In the beginning stages of a fever when you feel cold and are shivering, a strong ginger tea is a great way to help your body warm up. In herbalism we call this a stimulating diaphoretic.
Congestion: Ginger keeps mucous flowing and can break up thick congested mucous in the sinuses and lungs. We call this a stimulating expectorant.
Sore Throat: Ginger is antimicrobial and pain relieving. Taken as a tea or as an infused honey it soothes painful sore throats.
Coughs: I recently came down with a cold and I was coughing nonstop especially at night when I laid down to sleep. I found that by sucking on a ginger candy it quelled my cough and relieved my sore throat, and I was soon sleeping peacefully.
Ginger candy can bring welcome relief for colds and the flu or even motion sickness but is also a sweet and spicy treat.
To make ginger candy you’ll need...
Place the sliced ginger into the saucepan and cover it with water. Bring to a boil and then simmer for about 30-40 minutes. It’s done when the ginger has become more translucent.
Drain off the ginger tea and reserve 1/4 cup. The rest you can drink but you may want to dilute it a little since it’s going to be very strong!
To determine how much sugar you will use, weigh the ginger. You’ll use the same amount of sugar by weight. So if your ginger weighs 8 oz then measure out 8 oz of sugar by weight.
Return the ginger to the saucepan along with the sugar and the 1/4 cup of ginger tea.
Turn the stove to medium high heat and stir the ginger frequently. The sugar will quickly dissolve and what will remain is the ginger and the sugar liquid. Once this starts to simmer turn the heat down to medium and continue to stir very frequently.
Ginger Candy:
Ginger is one of those spices that does everything. Rather than seeing it as a "Jack of all trades" without ever truly performing well in one area, I see it as a renaissance spice; doing it all and doing it extremely well. Ginger originally comes to us from Asia and nowadays most of the ginger found in North America is grown in Jamaica.
Ginger is found fresh in most US grocery stores all year round. Quality ginger is firm and vibrant looking. If ginger at your store is wrinkled or soft, request that fresher ginger be made available.
If you take a bite of fresh ginger you’ll notice it’s quite spicy! If you compare fresh ginger with dried ginger you’ll notice that the dried ginger is even spicier. Fresh ginger is classified as warming, while dried ginger is hot. Because of this we use them for different purposes, with more caution being used with dried ginger, as it is more heating.
You know how some people can experience discomfort after eating food that is too spicy for them? The same principle applies here.
Let’s look at a few ways in which ginger can be used.
Ginger tea is often drunk after meals to help with the digestive process. Anytime a meal doesn’t sit right just reach for ginger tea and ginger candy.
But why wait to drink ginger after eating when you can include it in your meals!
Ginger is a powerful antimicrobial, which is why, like garlic, it has been traditionally used in cooking to help preserve foods and keep them safe for eating. We regularly add ginger to our meals, especially those involving meat.
Ginger is also the herb of choice for motion sickness. When making first aid kits for those who often get car sickness I include ginger candy and ginger tincture; both work quickly to quell the nausea.
Ginger excels at helping relieve many different kinds of pain.
Ginger can calm spasms, making it a great ally for women with menstrual cramping. Ginger can reduce pain receptors and is often used by those with osteoarthritis and rheumatoid arthritis to reduce pain. It works especially well for those with arthritic pain who also feel cold or who know that heat can relieve the pain.
Herbalist Steven Buhner recommends cooled ginger tea as an external wash for burns. Not only does it prevent infection, it also acts as a pain reliever.
Ginger is a perfect herb for many symptoms of colds and the flu.
Fever: In the beginning stages of a fever when you feel cold and are shivering, a strong ginger tea is a great way to help your body warm up. In herbalism we call this a stimulating diaphoretic.
Congestion: Ginger keeps mucous flowing and can break up thick congested mucous in the sinuses and lungs. We call this a stimulating expectorant.
Sore Throat: Ginger is antimicrobial and pain relieving. Taken as a tea or as an infused honey it soothes painful sore throats.
Coughs: I recently came down with a cold and I was coughing nonstop especially at night when I laid down to sleep. I found that by sucking on a ginger candy it quelled my cough and relieved my sore throat, and I was soon sleeping peacefully.
Ginger candy can bring welcome relief for colds and the flu or even motion sickness but is also a sweet and spicy treat.
To make ginger candy you’ll need...
- A pound of fresh ginger
- About a pound of sugar
- Water
- Saucepan
- Kitchen scale (very helpful)
- Wax Paper
Place the sliced ginger into the saucepan and cover it with water. Bring to a boil and then simmer for about 30-40 minutes. It’s done when the ginger has become more translucent.
Drain off the ginger tea and reserve 1/4 cup. The rest you can drink but you may want to dilute it a little since it’s going to be very strong!
To determine how much sugar you will use, weigh the ginger. You’ll use the same amount of sugar by weight. So if your ginger weighs 8 oz then measure out 8 oz of sugar by weight.
Return the ginger to the saucepan along with the sugar and the 1/4 cup of ginger tea.
Turn the stove to medium high heat and stir the ginger frequently. The sugar will quickly dissolve and what will remain is the ginger and the sugar liquid. Once this starts to simmer turn the heat down to medium and continue to stir very frequently.
In between stirrings lay out a sheet of wax paper on the counter.
Total stirring time will be around 20 minutes. During the twenty minutes the liquid will continue to reduce and will finally crystalize. Remove the pan from heat once the mixture looks fairly dry.
Warning: If you don’t stir often enough the mixture will easily scorch.
Lay the ginger out on the prepared wax paper and allow to cool.
Once cool keep these in a covered container in a cool place. They should keep for at least a couple of weeks.
Total stirring time will be around 20 minutes. During the twenty minutes the liquid will continue to reduce and will finally crystalize. Remove the pan from heat once the mixture looks fairly dry.
Warning: If you don’t stir often enough the mixture will easily scorch.
Lay the ginger out on the prepared wax paper and allow to cool.
Once cool keep these in a covered container in a cool place. They should keep for at least a couple of weeks.
Homemade Cough Syrup
My Brother goes nuts over this...He likes it way too much. -Licorice can be used to make a wonderfully soothing honey cough syrup. Licorice is a demulcent that will help break up mucus settled in your lungs, and it is an expectorant so it will help expel the mucus as well. Licorice is also a calming herb so it can help us to get our much-needed rest when we are sick. Besides all of this it has a wonderful sweet taste (50 times sweeter than white sugar) that makes your medicine a pleasure to take.
The honey is anti-microbial, so it may help relieve the cause behind your cough as well as soothing your sore throat if you have one. One caution, though.
Please do not give your honey cough syrup to a child under the age of one. Honey can contain spores that could lead to botulism in the very young until they have built up enough beneficial bacteria in their digestive tract to deal with the spores.
How to make it:
First, make a decoction of the licorice. Measure out 1/2 cup of dried licorice root into a saucepan. Add 2 cups of water.
Bring the water to a boil and let it simmer for about 20 minutes or until the water is reduced by half.
Strain.
Add 1/2 cup of honey while the tea is still warm. Stir until the honey dissolves fully.
Cool and then pour into a glass jar with a tight lid.
Store your syrup in the refrigerator. It will last in there for about one month.
Take one teaspoon of syrup as needed for coughs. One teaspoon every hour or two is probably a good rule of thumb for a stubborn cough.
Licorice is also very soothing for sore throats and stomachaches and because it is anti-viral can help cure colds and flus, so these are other good uses for your licorice honey cough syrup.
Another cough syrup recipe: Onion cough syrup
Slice onions, put into a pint canning jar then cover with honey and let sit for an hour or more till honey has soaked up onion smell.Then strain onions. For those who don't like the taste of onions you can put a tsp of the syrup in a mug of hot tea otherwise you can just take a tsp. For persistent coughs take a tsp every hour.
Choke cherry cough syrup:
http://www.youtube.com/watch?v=lV8jV4o-mvU
The honey is anti-microbial, so it may help relieve the cause behind your cough as well as soothing your sore throat if you have one. One caution, though.
Please do not give your honey cough syrup to a child under the age of one. Honey can contain spores that could lead to botulism in the very young until they have built up enough beneficial bacteria in their digestive tract to deal with the spores.
How to make it:
First, make a decoction of the licorice. Measure out 1/2 cup of dried licorice root into a saucepan. Add 2 cups of water.
Bring the water to a boil and let it simmer for about 20 minutes or until the water is reduced by half.
Strain.
Add 1/2 cup of honey while the tea is still warm. Stir until the honey dissolves fully.
Cool and then pour into a glass jar with a tight lid.
Store your syrup in the refrigerator. It will last in there for about one month.
Take one teaspoon of syrup as needed for coughs. One teaspoon every hour or two is probably a good rule of thumb for a stubborn cough.
Licorice is also very soothing for sore throats and stomachaches and because it is anti-viral can help cure colds and flus, so these are other good uses for your licorice honey cough syrup.
Another cough syrup recipe: Onion cough syrup
Slice onions, put into a pint canning jar then cover with honey and let sit for an hour or more till honey has soaked up onion smell.Then strain onions. For those who don't like the taste of onions you can put a tsp of the syrup in a mug of hot tea otherwise you can just take a tsp. For persistent coughs take a tsp every hour.
Choke cherry cough syrup:
http://www.youtube.com/watch?v=lV8jV4o-mvU
Sunday, February 6, 2011
Pumpkin Chili
Pumpkin Chili (Despite how it sounds this is super delicious. My Brother liked this alot!)
2TBS olive oil, 1/2C chopped onion, 1C chopped bell pep, 1lb ground beef, 4C diced tomatoes, 2C pureed pumpkin, 2C tomato sauce, 1C dried kidney beans cooked first & drain, 1 cup of frozen corn, 1 TBS chili powder, 1tsp cumin, s & p.
Directions:
Saute onions & pep in oil. Add ground beef. Cook until browned & drain. Put in crock pot & add all ingredients except corn. Cook 4-6 hours adding corn last hour of cooking.
I hope to make this again later this month since I have some pumkin frozen in the freezer from when I baked the pumpkins last year.
2TBS olive oil, 1/2C chopped onion, 1C chopped bell pep, 1lb ground beef, 4C diced tomatoes, 2C pureed pumpkin, 2C tomato sauce, 1C dried kidney beans cooked first & drain, 1 cup of frozen corn, 1 TBS chili powder, 1tsp cumin, s & p.
Directions:
Saute onions & pep in oil. Add ground beef. Cook until browned & drain. Put in crock pot & add all ingredients except corn. Cook 4-6 hours adding corn last hour of cooking.
I hope to make this again later this month since I have some pumkin frozen in the freezer from when I baked the pumpkins last year.
Subscribe to:
Posts (Atom)