Weekly Rewind 9/26/10~10/02/10

Oh my!  Can you believe it's already October?  And the time went where?

This means...

~Jedediah is 3-1/2 months old.
~There are only 3 months left to finish up some more books on this year's reading lists.
~Thanksgiving and Advent and Christmas are right around the corner.
~Fall is here, and we can enjoy the cooler nights and favorite comfort foods.
~Scribe is almost 3 weeks post-op and is improving daily.  We've noted a reduction in pain meds needed this week! Praise the LORD!
~Sweet Whistler will soon have her 10th birthday.

Mountain Man and I have resumed our nightly walks.  One of the beauties of living rural is the view of the stars.  I enjoy having him point out the different constellations and planets, and we've added a telescope to our wish-list.  How humbling it is to look at the stars and consider that this is exactly how God's mercies are....too many to count.

Mountain Man and the older boys finished up their study of Thoughts for Young Men, and now he and Reaches Up are going through Boyhood and Beyond.   The rest of this past week was marked by simply enjoying a quiet week at home.



Here are a couple new recipes we enjoyed this past week.

Cheesy Chicken Bundles

1 c. bread crumbs

1/2 c. cheddar cheese, grated

1/2 c. fresh Parmesan cheese, grated

1 t. salt

1/4 tsp. pepper

6 boneless chicken breasts

1/2 c. butter, melted

2 T. butter

1/4 c. fresh Parmesan cheese, grated

Mix together bread crumbs, cheese, salt, and pepper.  Dip chicken pieces in melted butter, then in cheese mixture.  Tuck sides of chicken breast under to form individual bundles.  Melt 2 T. butter and pour over chicken.  Sprinkle with 1/4 c. Parmesan cheese, and bake uncovered at 350 degrees for approx. 1 hour, until chicken is crispy.

These turned out perfectly and were moist and crispy.  They're great re-heated in the oven, too, for another time.  This is actually a freezer recipe from Don't Panic-Dinner's in the Freezer.

Festive Corn and Broccoli

1/2 c. butter

12 oz. can Mexican corn

10 oz. pkg frozen broccoli, or 1 fresh bunch

1 t. basil

1/2 tsp. salt

1/8 tsp. garlic powder

1/8 tsp. pepper

Melt butter in saucepan and add remaining ingredients.  Cover and cook for 8-10 minutes, until vegetables are tender but still crisp.

~ from Don't Panic cookbook

Scribe has received more gifts and  sweet cards of encouragement this week.  Thank you for continuing to think of him and keep him in your prayers.  

With love,