Wednesday, March 13, 2013

Wednesday's Word: COURAGE

Each of us as women and mothers
have had,
are having,
and will have
moments where courage is needed
LIFE isn't something we always feel prepared to face...infact, I'd say we're usually caught off guard by both the "small" things as well as the "big" things.
My favorites lines from this short video are: 
"Being Brave doesn't mean that I'm not afraid."
"If I really trust Heavenly Father,
it doesn't matter what I don't understand."

Wednesday, March 06, 2013

Wednesday's Word: A Dedicated & Wise Mother

I always love to learn from other mothers. 
We're all different
I don't desire to be an exact duplicate of another mother because my children are not exact duplicates of other children. 
(okay, honestly, there are moments I want to be like someone else because in my view they're a better mother than I am...but I'm trying to overcome that.  I think we all have those moments.)
We're all individuals
The children we have are ours because God gave them each to us...He knows we are the best mother for them and for who they can become.
(and that's a HUGE topic for another day.)
But, like I said, I do enjoy learning from other mothers. 
I am grateful for good examples. 
We all need them as we're progressing in this journey called MOTHERHOOD.

This is an interview with a mother I do not personally know, but yesterday as I listened to this "Conversation" as I folded our huge pile of laundry, I felt uplifted, and inspired in simple things that daily opportunities provide for teaching our children.  No one's life is perfect, everyone has challenges, and yet the good can shine through in wonderful ways.

I hope you'll listen!
Just click on this pink link and it will take you to the "play" page.
*** Interview with Karen Payne, Mother of 10 Children ***

Friday, March 01, 2013

Friday's Food: Homemade Chicken Pot Pie

Mmmm Mmmmm Good. 
A new favorite even.
I made this last night for the first time:

Every time I try something new, I have my husband rate it on a scale of 1-10. 
1=NASTY and we're having cereal instead
10= WOW make it again and I can't wait for leftovers again tomorrow!!!!

My son never rates anything.  He's six.  He dislikes anything besides hotdogs and pizza.  But he's a good boy and eats whatever I give him anyway.  It's taken work, and sometimes bribery, and always patience.  But he's doing GREAT at eating what he's given.  I figure eventually his taste buds will appreciate variety.

Anyway, before I had a chance to ask my husband his rating he offered a 10+
My son (when he f.i.n.a.l.l.y tried his first bite) got all wide eyed and also gave it a thumbs up.
Now that's really saying something.

So, here it is.  I hope it gets a 10+ in your home too.  If not, I apologize for getting your hopes up.  Kind of like when someone says a movie is the BEST movie EVER and will change your life,.....and you watch it and uh, fall asleep.

Chicken Pot Pie
1 can chicken chunks (or 2 chicken breasts chopped and cooked)
2 cans white potatoes (or 3-4 medium potatoes chopped and boiled until tender)
1 small package of frozen peas and carrots
1 can cream of chicken soup (or homemade cream of chicken soup)
1 1/2 tsp salt
1/2 tsp. black pepper
1 tsp. garlic powder

Mix all ingredients together in large bowl and pour into pie crust. Seal mixture inside pie crust with pie crust top.  Cut design into top and bake at 350 degrees (fahrenheit) for about 55 minutes or until heated through and crust is done.  Should be lightly golden brown. 

1 recipe Double Pie crust (or ready-made from store)
* pie crust recipe from Better Homes and Gardens Cookbook

2 1/4 C. all-purpose flour
3/4 tsp. salt
2/3 C. shortening
8-10 Tbl. cold water

In medium bowl stir together flour and salt.  Using a pastry blender (or fork) cut in shortening until pieces are about pea-size.  Sprinkle 1 Tbl. of water over part of flour mixture and gently toss with fork  Push moistened dough to side of bowl.  Repeat 1 Tbl. at a time until all of the flour mixture is moistened.  Divide in half and form each half into a ball.  On  a lighly floured surface, roll dough out flat to about 12 inch diameter.  To transfer the dough, wrap it around the rolling pin and place over pie dish, gently pushing it down to fill in the pie dish so it won't break when you put the filling in.  Do the same with the other ball of dough, place over top of filled pie.  seal seam and cutt off excess dough.  Cut slits in top for steam to escape.