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7 ways to practice imperfect hospitality

Sandy — Wed, 18 Jan 2012 05:01:14 +0000

Written by regular contributor Sandy Coughlin of Reluctant Entertainer.

“Do what you’re good at and everything else will fall into place.” -Willnett Crockett

You don’t have to do something perfectly just because someone you know does it perfectly.

My friend, Krissy, is an amazing designer. Everything she touches with design turns to gold. My other friend, Michelle, knows how to throw a party. She adds the little touches, plans the menu effortlessly, and makes sure everyone has a good time. Another person in my life, Barb, was an incredible mom and homemaker who gardened, canned, cooked, farmed, and raised four kids who are now all fabulous adults. Jeannie, a diligent gardener; Annie, a talented artist. The list goes on and on with friends who inspire me.

I, on the other hand, many times feel like “a jack of all trades but a master of none.” Do you ever feel that way? When it comes to hospitality, however, I know where my heart is, what are my strengths and weaknesses, and I try to focus on what I’m good at: hosting dinner parties.

I finally learned not to compare myself with others because it became a robber of my energy and efforts. Keeping a simple frame of mind and not over-doing have kept me sane.

I’ve learned to cook up some really quick meals. I used to spend hours in the kitchen, trying new recipes and making really complicated dishes. I just can’t afford to spend my time this way anymore, so I’ve simplified. Who cares about “elaborate?”

Over at my blog, I really try to share ways to take the “elaborate” out of hospitality, and in turn, learn to practice imperfect hospitality.

Hospitality is an important piece of life that we should all savor, an art we should teach our kids.

A month ago, I hosted a small dinner party with seven adults when, just when I thought things were going “perfectly,” the fire alarm went off. You should have seen my husband and me rushing around, fanning the smoke detector, opening every window and door, yelling at the dog …yes! I let something burn in the oven. I looked up and saw my guests’ faces staring at me; it was rather humorous! We went on to enjoy an incredible evening, but I will admit, it did take me out of my “entertaining mode,” for a short amount of time.

7 Ways to Practice Imperfect Hospitality

1. Find a style that works for you.

Stick with it and know that it’s okay to use the same dishes every time you have guests into your home, or the same tablecloth, and that potluck is really easy. Learn not to compare yourself with others.

2. Don’t invite more people…

…than you are comfortable seating around your table. Don’t over-commit.

3. Cook and serve the same three recipes over and over.

Practice makes perfect!. You’ll eventually master and memorize the recipe.

4. Remember that when you invite people to your home, they are coming to see you.

Your guests want to meet your family and learn more about your traditions in your home and around your table. They don’t want to be impressed.

5. Don’t try to do it all.

Include the family in doing chores, setting the table, and setting a standard that is “good enough,” not necessarily perfect.

6. Be intentional.

Consider inviting people you want to introduce to one another, or who you want to get to know more yourself.

7. Lean into your fears.

Practice hospitality with courage.

Why do I call it imperfect hospitality? Because not every element of entertaining will ever be perfect.

Maybe your dishes won’t match perfectly, maybe a dish will end up under- or over-cooked, or maybe your smoke alarm will go off! Figure out what works for you personally when it comes to entertaining. I believe it has a lot to do with our personalities and what we can handle, so learn to stop doing the things that make you feel like a failure, and do the things that are simple and easy.

And if unexpected things happen, laugh—and your company will laugh along with you.

When it comes to hospitality, what are your strengths? Your weaknesses?

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Plan Your Peaceful Christmas: Task 4

Jessica — Fri, 09 Dec 2011 05:01:35 +0000

A note from Tsh: I asked Jessica of Life as MOM to write this next step in our Peaceful Christmas series. Why? Well, she’s awesome, for one, but also because this mother of six knows how to feed an army. If you feel a bit overwhelmed about dinner when you’re also baking Christmas cookies (I’m raising my hand here), then Jessica’s your gal.

It’s the most wonderful time of the year.

You’ve heard the music blare from the mall’s speakers or tuned into the refrain from your car stereo. And it is. Christmas is a wonderful season where the best of us peeks out its head, and peace and goodwill abound.

Or at least it could be. Sometimes.

But, it’s also a season of increased busy-ness. In our efforts to craft a jolly holiday, we add more to our plates: Christmas concerts, church plays, holiday get togethers, and office parties. It’s tough to handle the day to day. When we squeeze in numerous festivities amidst our daily life, our lives are easily wired to short circuit.

This isn’t to say that we shouldn’t plan festivities—but we need to approach them calmly and rationally, and plan for a peaceful Christmas.

One way to plan for peace is to set your family table for success.

(And I don’t mean making sure you can seat a party of 12.)

It’s in our best interests to simplify family meal times so that we enjoy a calm breather and eat nourishing food during this busy—and most wonderful—time of year.

Here are some tips to help you do that.

1. Make a meal plan.

Knowing in advance what you will serve for dinner helps you two-fold. You’re neither wondering what to serve, nor are you scrambling to find the right ingredients. Having a written-down menu helps you plan your day as well as your grocery shopping. Whether you approach it on a weekly or monthly basis, jotting down meal ideas will save you many headaches when tummies are rumbling and the kids are crying for something to eat.

2. Try batch cooking.

My freezer buys me time—I love it. I recently stocked up on chicken breast on sale for a great price. As soon as I came home, I mixed up a number of different marinades, trimmed the chicken, and bagged it in freezer bags to stash in the freezer. The hard work is done for me in coming weeks, when I can pull a bag from the freezer the night before and plan to bake potatoes and steaming vegetables for the next night’s dinner.

Freezer cooking, also known as batch cooking, is not that hard. There is an unbelievably wide variety of recipes that are freezer-friendly, and staging a mini-cooking session will save you time and money throughout the holidays.

3. Eat simply.

Save the fancy meals for the parties and get togethers—at least for this month. Take the rest of the week off to enjoy your family. Simple meals are often the best: meatloaf and mashed potatoes, spaghetti and meatballs, tacos. They don’t take a lot of legwork to pull together.

If your mind is off meal prep, you’ll be better able to concentrate on more important things.

4. Keep a stocked pantry and avoid the drive-thru.

Making “a run for the border” can pinch the wallet and contribute to that hurried feeling we actually want to avoid during the holiday season. It can also tip us over budget.

Instead, fill your pantry with quick “cheater” meals like mac and cheese, pasta and red sauce, or my favorite, beans and rice. Whether from scratch or from a box, they really don’t take that much longer to cook than a run through the drive-thru, but your evening will be more enjoyable at home with more pennies in your wallet.

5. Use take-out strategically.

It would be unrealistic to say that we’ll never eat out in the coming month. But, you can use take-out strategically. Plan your favorite Chinese food as a special treat for movie night. Bring home a pizza the night you trim the tree and play Christmas carols. Make a reservation at your favorite restaurant the night you go lights looking.

Let the dining out experience be purposeful and fun, not hurried, last minute, and over-budget.

Christmas can be peaceful, wonderful, and everything you hope it to be. Taking a few moments to plan out your December dinners will take you a few steps closer to the holiday you want.

How do you make the most of mealtimes during the holiday season?

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How to avoid the after school slump (and grump) with these fruit and veggie snacks

Lisa — Wed, 28 Sep 2011 04:01:14 +0000

Written by Lisa Byrne of Well Grounded Life.

There is just something about that after school hour that can get dicey. It’s a natural lull in the day, and this low energy often means a mood crash. And if you have kids in school, the transition home from school just adds to the perfect storm.

I’ve come to know the 3 o’clock hour as ripe for low energy, grumpy moods, and a major temptation for some serious snacking. If this sounds familiar, choosing the right mini-meal at this time of the day is crucial for a more pleasant transition into the evening hours.

I keep a list of healthy, veggie-focused snacks on the refrigerator. Hungry and grumpy are not the best times to rely on your creative powers to think of an energizing snack.

Here are nine ways to make snacking healthy for everyone.

1. The fruit and veggie snacking plate

Deceptively simple, the trick is to just do it. I’ve never cut up a plate of bite-sized raw fruits and veggies without the whole plate eaten clean. If it’s in front of you, you’ll happily snack on it.

You could also include a little bowl of healthy ranch dressing.

2. Veggie quesadillas

These can be doctored up with layers of chopped veggies between the cheese and beans—excellent options are red bell pepper, spinach, corn, and onion.

3. Wrap hors d’oeuvres

I start by spreading cream cheese on a whole wheat or corn tortilla. Then I layer toppings that I know our family enjoys, such as sliced turkey breast and thin strips of red pepper, shredded carrot and raisins, avocado, and cheese. Mix and match to see what your kids will like.

Once the wrap is rolled, cut them into bite sized sections. Pop in a toothpick and you have a healthy, quick snack.

Photo by suxxle

4. Green smoothies

You don’t need much to make a delicious and nutrient-packed smoothie. Some frozen berries, water and dark leafy greens are the basics. Here’s a quick video where I share some of my favorite green smoothie tips.

5. Hot, air-popped popcorn

If kids just want that traditional snack-y feel, I opt for fresh, hot-air popped popcorn. Sprinkle with some butter and parmesan for a yummy snack. Even better, shake a little nutritional yeast on top. It tastes cheesy and is loaded with great nutrition, especially for kids who don’t eat much meat.

6. Pizza triangles

Homemade pizza freezes well, so I’ll often make an extra pie and freeze it in small triangles—these are great for quick reheats in a toaster oven. Healthy toppings are diced summer squash, black olives, spinach, or red pepper.

7. Veggie omelet cups

I make simple veggie omelets in muffin tins and then freeze them for quick reheats later. One of our family favorites is “Green Eggs and Ham” with spinach and ham bits.

8. Berry and yogurt bowls

Simple, sweet and satisfying, layer some berries, grapes, healthy granola, or dried fruit and yogurt in a bowl.

9. Cottage cheese and fruit

Cottage cheese is a great, protein-rich option for kids who like its slightly sweet taste, and it pairs wonderfully with a scoop of apple sauce, some dried fruits, or sunflower seeds. One of my favorite snacks is cottage cheese, raisins, and sunflower seeds.

Parents dread snacking before dinner, but sometimes we all need a little healthy boost at the 3 o’clock hour. If we can get in excellent nutrition when we snack and then shift to a lighter dinner, our metabolism, energy levels, and mood will all benefit.

What’s your experience with the 3 o’clock slump? How do you transition into the dinner hour energized and upbeat?

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Summer Travel (episode 6 of The Simple Mom Podcast!)

Tsh — Thu, 25 Aug 2011 04:01:43 +0000

Just a quick note to let you know episode 6 of The Simple Mom Podcast is live! Head over to Homefries and click on the play button near the bottom (it has a triangle), or you can find it directly at iTunes—just search for the podcast’s name. I’m chatting again with Aimée Wimbush-Bourque, editor of Simple Bites. This time, we talk about the different blog conferences we attended this summer, camping while pregnant, and the Food Network (yep—exciting news from Aimée!).

So grab your laundry pile and get folding, because now you’ve got some fun listening! (And don’t forget—if you like the podcast, leave a comment telling us so over at iTunes. Thanks!)

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6 Tricks for Making Sensational Green Smoothies

Lisa — Wed, 06 Jul 2011 14:59:40 +0000

The buzz about green smoothies is everywhere these days. And it is absolutely true; they are nutritional powerhouses. But if you’re a busy mom, it needs to be quick, easy, and tasty to the whole family to make it really work for you.

This video will showcase my six best tips for making green smoothies — not only smooth and convenient, but great-tasting, too.

I also wanted to share with you a free, three-part class series I’ve released that shares some of my best and most powerful strategies to help busy moms have calmer, more productive, more upbeat days — every day.

Here’s what you learn:

The truth behind what is really causing your days to feel scattered, overwhelmed and stressful.
The simple, straightforward way to have smooth, productive days, regardless what is on your to-do list or what kind of schedule you need to keep.
The five crucial elements that must be present in order to accomplish what is most important, and to do it with balanced, calm, uplifted moods.

You can gain instant access to this video class for free — all you need to do is register here. See you in class!

I hope you enjoyed the video. I’d love to hear what your favorite green smoothie recipe is in the comments!

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Get Cultured, Invest in Stocks & Take a Long, Hot Soak: Next Steps in Getting Off the Food Grid

Maggie — Fri, 27 May 2011 04:01:42 +0000

This is a guest post written by Maggie Hollinbeck of Maggie’s Nest. This is one of my family’s next steps in increasing our dependence on nature instead of the grocery store, so I’m happy to share Maggie’s ideas here!

In a recent post at my blog, I detailed the first steps my family took toward de-centralizing our food system, a concept Michael Pollan introduced to me in his groundbreaking book, The Omnivore’s Dilemma. If you’re a regular Simple Mom reader, you’ve no doubt read about benefits of buying local and joining a community-supported agriculture program — the first two steps we took.

Today I’m writing about our third step: buying raw materials and making our own. This is Morpheus’ red pill, folks, the one that can unhook you from the food matrix. This step represented a sea change for me, dramatically lessening my dependence on packaged and processed food (good news for the environment and my family’s health) and making already good food even healthier. It taught me how to get cultured, invest in stocks, and take a long, hot soak.

Here are three ways to unhook yourself further from processed food — make your own basics.

1. Get cultured.

Photo by Joe Photo

An ancient food craft is being revived today, and I say Vive La Revolution! Cultured foods have been a staple of every culture’s dinner plate for thousands of years, from Korea’s kimchi to Ireland’s corned beef; from Greece’s yogurt to Britain’s marmalade. Even America has its own versions, symbolized dutifully (if sometimes pitifully) as the ubiquitous pickle spear by your deli sandwich.

Pickled, fermented, cultured, soured: what we’re talking about here is the primary way civilization preserved food before the advent of modern refrigeration. Fermentation allows access to fresh food in the dead of winter and, unlike canning or smoking, to do so while retaining and even enhancing nutrient value.

Fermenting takes surprisingly little time to prepare, and the finished product can last months or even years. All you need to get started is a good book (Nourishing Traditions and Wild Fermentation are two), some Mason jars, and starter culture which, if tended well, can nourish your family for generations.

San Francisco’s popular Boudin Bakery still makes every loaf of bread using starter from its original mother dough, alive and well since 1849! If you want training and support in starting, consider taking one or more of Jenny McGruther’s online cooking class, Get Cultured! How to Ferment Anything.

2. Invest in stocks.

Photo by caspermoller

Put down the boxed chicken broth. Step away from the bouillon cubes. There is a better way! All you need is the bones from last night’s roast chicken, those discarded bits and ends of veggies you’ve used during the week, a dash of vinegar and a stockpot of water. Within hours (24-36 hours, if you’re patient, but even a few will do) you’ll save money and provide your family with the nutritional equivalent of liquid gold.

Nearly every traditional society throughout history has boiled animal bones to make nutritious and delicious bone broth (also called stock). Making stock distills the incredible nutrient density of animal bones – minerals such as calcium, magnesium and phosphorous, and the naturally occurring gelatin we need for strong hair, nails and joints – down into a tasty and surprisingly versatile liquid. Stock forms the base of all good soups, and nothing is quite as comforting as a hot mug of rich bone broth on a frosty day.

You can use it in place of milk and butter for rich, creamy mashed potatoes, or as the foundation of almost any sauce or glaze. Make a batch and store it in the fridge in Mason jars (don’t forget to freeze some in an ice-cube tray for easy portioning) or, if you’re adventurous, you can join me as I experiment with keeping a master stock.

3. Take a long, hot soak.

Photo by David Masters

Grains, nuts and beans are all “seeds” of the plants from which they come, packed with nutrients necessary to grow a whole new plant, all in a tiny package. These seeds also contain anti-nutrients that do some funky things to our bodies: phytic acid blocks absorption of the very nutrients we are trying to ingest; enzyme inhibitors disrupt digestion; lectins wreak havoc on the intestinal system and have been associated with a pre-diabetic condition called leptin resistance which has been linked with obesity.

Fortunately, our ancestors developed soaking methods to significantly reduce the anti-nutrient value and make these foods more nutritious and palatable. All it takes is some warm water and an activator – salt, whey, lemon juice, vinegar, even a cultured food like yogurt can do the trick.

Prep is quick: set the food into a bowl, cover with warm water and stir in your activator. Cover with a cloth and let it sit for 6-8 hours (beans prefer a longer soak). Drain off the liquid, and you’re done! You’ll get more nutrients out of what you eat, and these foods will cook more quickly, too.

In the case of nuts, once soaked you can run them through the food processor for the most nutritious nut butter ever, or dry them to use as snacks or in recipes – whole, chopped, or ground into flour.

Culturing, making stock and soaking are widely discussed on the Internet, but I first learned about this trifecta of good nutrition, this red pill of kitchen wisdom, when I read Nourishing Traditions for the first time in 2006. I can’t recommend the book highly enough. If you take the red pill, get ready to spend a lot less time in the grocery store and only a little more time in the kitchen. The results will be delicious!

For further reading:

Homemade Vegetable Stock 101 :: Simple Bites
Homemade Staples for Grocery Staples :: Simple Bites
How to Grow Sprouts at Home :: Simple Bites
How to Make Brown Stock :: Simple Bites
The Benefits of a Local, Traditional Diet :: Simple Organic
5 Foods Everyone Should Eat More Often :: Simple Organic

Do you make your own stock? Soak seeds or grains? Ferment anything? I’d love to hear what you do, along with any tips you have to share.

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Beyond Breadsticks: 15 {simple} Gluten-Free Appetizers

Aimee — Mon, 13 Dec 2010 05:01:46 +0000

Written by Aimee Wimbush-Bourque of Simple Bites.

There is always plenty of opportunity for munching over the holidays. Whether it be at parties, open houses or church functions, trays of finger food are constantly inviting us to nibble. It’s easy to fill up fast but not really eat anything substantial.

One culprit that is responsible for that bloated, overstuffed feeling at the end of the night is bread and bread products. Now I love bread – and pita chips, tortillas, crostini, crutons, and all the other wonderful carb-crazy snacks, but in moderation. All too often the breadsticks, bruschetta and crackers take center stage and I ultimately fill up on starches instead of fresh ingredients.

This holiday season, I’m making a conscious effort to avoid serving finger food that includes bread and instead am being creative with seafood, vegetables, dried fruit, cured meat, cheese, and nuts. Once your eyes are opened to the possibilities, the options are really endless! And your gluten-intolerant friends will love you all the more for changing things up.

Read on for plenty of inspiration for keeping your hors d’oeuvres fresh – while still staying simple.

15 {simple} Ideas for Gluten-Free Appetizers

1. Greek Salad Skewers

Why not feature a popular salad on a skewer? If crunchy and salty are your thing, then skip the chips and make these instead.

Black olives, pitted
Feta cheese, cubed
Cherry tomatoes, washed
Mini Cucumbers, sliced into 1/2 inch rounds
olive oil
dried oregano
short wooden skewers

Toss feta with a drizzle of olive oil and a pinch of dried thyme.
Assemble skewers by sliding an olive, cucumber round, and cherry tomato onto the stick. Finish with the square of feta so that it stands upright; here the feta acts as a base. Repeat until you have the desired amount of appetizers.
Drizzle with more olive oil if you like and serve.

2. Vegetables & Dip

A pre-dinner snack can be as simple as a bowl of fresh-cut crudités with a tangy dip. Around the holidays I love to keep the selection fairly monochrome for a pretty effect: celery, mushroom caps, Belgian endive, raw turnip, white asparagus, cauliflower and white radish.

3. Gingered Clementine and Pomegranate Shrimp

These vibrant shrimp featuring seasonal citrus and pomegranate were posted recently by Simple Bites contributor Shaina of Food for My Family.

“These gingered clementine and pomegranate shrimp make fantastic appetizers. They come together quickly, cook even quicker, and then you’re left with tasty little shrimp covered in a sweet and spicy glaze. What’s not to love?”

Head to Shaina’s post to get this seasonal recipe.

4. Kettle Chip Scoops with Smoked Salmon & Dilled Cream Cheese

Babble contributor Brooke McLay boasts that her Potato Chip Scoops with Smoked Salmon & Dilled Cream Cheese are a two-minute appetizer. These bite-sizes morsels are simple, yet elegant enough for any holiday get-together.

5. Cheddar & Hazelnut Stuffed Apricots

This easy, three-ingredient appetizer comes together quickly with no mess. Choose apricots that are soft, buy the oldest cheddar you can afford and be sure to toast the hazelnuts; your guests will be talking about these stuffed apricots until the new year.

To assemble: Use a sharp knife to open up the apricot. Place a small slice of aged cheddar and a toasted hazelnut inside the apricot. Place on a serving tray and repeat. Serve at room temperature.

6. Portobello Mushroom Skewers

Cubed, roasted portobello mushrooms and soft bocconcini cheese come together with beautiful contrasting colors and flavors in these elegant Portobello Mushroom Skewers from Guilty Kitchen.

7. Bacon Wrapped Water Chestnuts

It’s no secret that pretty much anything wrapped in bacon is a hit at parties. I wrap apricots, dates and prunes in Italian bacon (pancetta), bake them and serve with toothpicks, and they disappear very quickly.

Alice of Savory Sweet Life has a much more original take on this popular appetizer: Bacon-Wrapped Water Chestnuts. Crispy bacon and crunchy water chestnuts (from a can) with a sticky-spicy glaze and you’ve got yourself the perfect appy for New Year’s Eve.

8. Cherry Tomato Pesto Bites

These ingenious little tomato bites from Bakers Royale are mighty festive with their bright red colors. They’re also a perfect vegetarian option to offer those guests who aren’t heading straight for the bacon-wrapped goodies.
Head HERE to get Naomi’s recipe; just three ingredients!

9. Endive with Blue Cheese and Toasted Almonds

Here is another vegetarian simple bite that packs a punch. Garnish fresh (festive red or pale yellow) endive leaves with a smear of creamy blue cheese and topped with toasted almond slices. Choose a mild, creamy blue cheese such as Saint Agur and these will disappear faster than you can make them. Head HERE for the recipe.

10. Prosciutto Wrapped Asparagus

The lovely Wenderly shows up how to make Proscuitto-Wrapped Asparagus with just three ingredients and a lot of love.

11. Almond & Cream Cheese-Stuffed Olives

These are my new favorite quickie appetizer because the only take three ingredients and I always have those ingredients on hand during the holidays.
Head HERE for my short vlog where I show you how to quickly turn green olives, toasted almonds, and cream cheese into a pretty canapé.

12. Prosciutto & Melon

If you are fortunate enough to live in a climate where melons actually taste like something in December, then perhaps one of the simplest routes to go for finger food is to wrap a piece of cured Italian ham around a wedge of cantaloupe and secure with a toothpick.

13. Chile Lime Deviled Eggs

Deviled eggs are not just for summer barbecues and Babble contributor Shaina Olmanson proves that with her decidedly sophisticated Chile Lime Deviled Eggs.

14. Roasted Figs, Salami, and Stilton

At the risk of upstaging the main dish, try these delightful Roasted Figs, Salami, and Stilton canapes from The Meaning of Pie.

15. Dates Stuffed with Parmesan Slivers & Walnuts

Last but not least, I bring you these beautiful stuffed dates from Smith Bites. Once again, dried fruit, sharp cheese and nuts combine into the perfect bite.

This post was brought to you by AboutOne.com, a mom-owned service that helps you in your role as home manager by securely storing and organizing your family data, important documents and special memories online so that you can quickly and easily access them from anywhere.

Are you entertaining over the holidays? Which of these appetizers strikes your fancy?

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Be Flexible: You will be Blessed!

Sandy — Fri, 24 Sep 2010 05:01:21 +0000

Today’s guest post comes from my friend, Sandy Coughlin of Reluctant Entertainer. I met this fun mama awhile back at a Blissdom conference (can’t remember which one), and I thought she was all kinds of fun. She’s a treasure. And! Her book, The Reluctant Entertainer, released not too long ago, and today she wants to give away five copies of her book to Simple Mom readers. Find out at the end how you can win one!

I’m glad I could be flexible with our dinnertime last Sunday night. We really wanted to see our friends. And their commitments on this particular Sunday were going from one thing to another. They weren’t commitments of wasted time. They were commitments of reaching out. Touching lives.

So when we asked our friends to come over for a steak dinner, we were willing to push our dinner out and wait for them, as eight-thirty was the soonest they could get to our house. Not only did we want to see these friends, we knew that coming to our home would be a relaxing way to end a very busy day for them. I had also purchased some steaks at the “10 lb. Meat Sale” that we wanted to barbeque, along with veggies and salad from our yard (and of course yummy bread). My friend brought the dessert (delegation!).

We pulled fresh potatoes from our garden and after baking them first, we sliced and seasoned them. Using crookneck squash and lemon thyme from the garden, we added sweet onions and peppers, olive oil and fresh lime juice and spices. And preparing my steak the simple way, I rubbed olive oil on each steak, sprinkled with Stevia (or Splenda, or regular sugar), and Costco’s steak seasoning – all on both sides. The bread was sliced, wrapped in foil, and placed in the oven.

All food was prepared in 30 minutes and ready for the grill.

One thing I noticed early in the evening was that we usually have music playing as we’re preparing for our company. But as I was setting the table outside on our patio, in the quietness of the evening, I heard the popping sounds of the barbeque. It smelled and sounded just like a campfire. I loved the silence that surrounded this magical sound.

I stood there and shut my eyes and took it all in. I thought of our guests who were coming to dinner. I knew that our time would be good. It would not be taken up with wasted chatter or filled with dreary gossip. While eating our dinner, we’d be talking about things we are passionate about. Mostly relating to people and goals in life.

We all long for connection. We all long for purpose. And what this couple doesn’t know is that they actually help my husband and me to become better people. By cheering, supporting and encouraging us in many ways.

Yes, I’m thankful that I could be flexible last week. I wasn’t always that way! And part of what I am continuing to learn about flexibility is that it starts with a willingness to do something different. To be able to go with the flow, and make a schedule change.

With that willingness a blessing is usually right there ready to follow.

Sandy’s book, The Reluctant Entertainer

If you’re a recovering perfectionist, like me, then you need this book. It was such a breath of fresh air when I first flipped the pages, perused the photos and recipes, and read Sandy’s encouraging words.

Personally, I love entertaining, but in my life stage of three little ones wreaking havoc on anything that moves in my house, I tend to be a bit reticent to open my doors willingly to friends and family. That shouldn’t be.

The Reluctant Entertainer gives us women of all ages a much-needed boost of encouragement to take a step of faith and use our home in service to others. Filled with practical ideas, this book is a great tool for helping you flex those atrophied entertaining muscles.

Sandy shares both nuggets of wisdom from her personal experience and practical tips for setting the dinner table, so that you can courageously roll up your sleeves and prepare for guests in your home.

Win a copy!

This giveaway is now closed.

Five of you will win one copy of Sandy’s book, The Reluctant Entertainer. Here’s how:

1. Leave a comment on this post, answering Sandy’s question: “When was the last time you were flexible and able to go with a later dinner time? Or that you were willing to try something different?”

2. For an additional entry, tweet about this giveaway on Twitter, including @SimpleMom, @SandyCoughlinRE, and the URL of this post (http://bit.ly/cJyNer) in your mention. THEN – and this is important – come back here and leave another comment, telling me you tweeted. Don’t mention it in the same comment for your first entry, or else it won’t be counted.

This giveaway will close this Saturday, September 25 at 11:59 p.m., and I’ll announce the winners soon after. I hope you win!

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Be Flexible: You will be Blessed! is a post from Simple Mom

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How To Get Your Whole Family On The Same Plate

Lisa — Wed, 04 Aug 2010 05:01:55 +0000

The following is written by health columnist Lisa Byrne of The Well Grounded Life.

Before I became a mom, I swore I wouldn’t become a short order cook at dinnertime.

I had memories of my own experience growing up — we simply ate what my mom made for dinner, and I was never consulted as to what that would be.

It’s funny how much we think we know before we have to actually walk the talk.

I still feel strongly about having dinner as a unified family meal, but my desire to include my childrens’ preferences (to some degree) in the meals they eat, paired with our different food needs or restrictions, makes for a daunting challenge.

I needed a way to keep from literally making a different meal for each person sitting at the dinner table.

For example, in my family, my husband has taken dairy out of his diet, but my children and I still enjoy a bit of dairy. But my husband has a much higher need for meat in his diet than I do. My children often won’t eat meals that are too spicy or “exotic” for them– and yet, my husband and I need to have more flavor and variety in our meals to feel satisfied.

I’m sure you can also list your family’s various requirements for a meal that everyone can enjoy.

There is also a sense of unity that comes from everyone eating the same meal at the same time, and family dinners are an excellent way to promote a strong family bond.

So… how to make it work?

The way I have found is to take a “flexitarian” approach to our dinner meals.

The Flexitarian Approach

I may be misusing this term, but I’ll explain what it means to me.

I seek out meals that have a “base” layer which can easily be built on to suit individual tastes and needs.

For my family, I looked at our common denominator– that is, what kinds of foods we all enjoy. Because dairy, meat and spiciness were my “variables,” I decided to become an excellent vegan cook and find satisfying, delicious, nutritious vegan meals with different additions to suit each family member’s need.

Photo by McKay Savage

What Does That Look Like?

Here is an example. One meal we all enjoy is whole wheat pasta with fresh vegetables and a delicious artichoke salad dressing (recipe below!). This becomes our base.

Then I set out a small plate of sliced baked chicken, a bowl of crumbled feta, toasted walnuts, a bowl of sprouts, and a condiment caddy (with things like a flavored oil, indian curry spice, basil, chili flakes, a pepper mill, pesto, and Parmesan cheese). These are our embellishments.

Each of us can then build a meal that suits us well. My husband can load on the meat and spice. I reach for the feta, walnuts, and sprouts. The kids are big fans of Parmesan cheese and walnuts.

Most days I’m comfortable making my kids’ breakfast and lunch requests… But we have established dinner as our family meal, and this strategy has worked very well for our sense of unity and togetherness, while still allowing for differences in preference or nutrition.

And on a practical note, it saves precious prep time that is often tight during dinner anyway.

Going “flexitarian” has been a great strategy for me and has opened up a whole new area of cooking that I previously never explored. Do you think it may work for you?

Artichoke Pasta Salad

1. Cook whole wheat pasta al dente (penne or rigatoni are good choices).

2. In a food processor or blender, combine a drained can of artichoke hearts, 3-4 Tbsp. of olive oil, 2 Tbsp. of lemon juice, 2 cloves of garlic, and a pinch of sea salt. Blend until smooth.

3. In a large bowl mix the hot, drained pasta with the artichoke sauce.

4. Then add 2 cups of chopped spinach, 1 large chopped tomato (or 10-15 cherry tomatoes), and 1/2 cup fresh peas or blanched green beans.

5. Toss together and serve.

Do you struggle with feeding a family of individuals that all want different things? How have you handled getting your whole family on the same “plate”?

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5 Essential Make-from-Scratch Foods for your Health and Budget

Katie — Tue, 13 Jul 2010 05:01:46 +0000

I’m on maternity leave from June 11 to July 16: The following is written by Simple Organic contributor Katie Kimball of Kitchen Stewardship.

I never thought I would bake my own bread.

After my first passing attempt at homemade whole wheat bread years ago, I got reviews like, “Wow, that’s dense.” I happily submitted to the fact that bread-making wasn’t for me. I knew where all the bread outlets in my city were, so I had a frugal option for whole grain bread anyway. Why bother with all that work?

I am shaking my head in disbelief as I write this: I haven’t bought bread in months.

What changed?

I realized cooking from scratch isn’t exclusively for frugality, but also for health. Even if they won’t save me pennies (or dollars), there are some homemade foods that so far surpass any store bought variety in nutrition, I just have to make them myself.

I have transitioned to making an awful lot of things from scratch, but it doesn’t have to be an all or nothing endeavor.

When I analyze my homemade recipes for both nutrition and budget, five foods come out on top as those that I simply couldn’t compromise on.

1. Homemade Yogurt

Dollar value…

I make nearly a gallon of yogurt a week for my family of four, saving $250-300 a year over the 32 oz. tubs. If we bought the little cups, I shudder to think how much we might spend!

Nutrition…

As a cultured food, yogurt is filled with power-packed nutrition and probiotics that keep my family healthy. It makes just about every “super food” list you can find and deserves a place in any healthy kitchen.

Simplicity…

Making yogurt is also an essential because it’s so very simple to do. Homemade yogurt has two ingredients and takes about 15-20 minutes of active work time, spaced out in four sections:

Pour milk into jars; set in a pot of water to boil.
Set jars on counter to come down to 100-110 degrees F.
Mix in plain yogurt, 2 Tablespoons per quart jar. Place jars into cooler with pot of hot water and a towel; incubate (keep warm/ignore) 4-24 hours.
Take jars out and freeze for 1-2 hours, then store in refrigerator.

It’s really that simple, and I never ever have to get out my recipe. You may want a bit more detailed instruction for your first few times, which you can find at this homemade yogurt tutorial.

2. Chicken Stock

Homemade chicken stock is another sure winner: it’s fairly simple to accomplish, extremely good for you, and takes garbage and transforms it into food – clearly a frugal feat.

Simplicity…

I only buy chicken with bones now days, partly because quality meat is so expensive, but mostly so that I can keep my freezer stocked with stock (sometimes referred to as broth). Putting the bones in water with a splash of vinegar to draw out the minerals, boiling it overnight and then adding a few vegetables and parsley only takes about 5-10 minutes active work time.

Dollar value…

Straining the broth and freezing it might take another 15-30 minutes depending on the size of my batch, but since I can make two gallons of stock for mere pennies compared to 3/$2 for a 15 oz. can, I can’t help but gleam with frugal joy. Learn how to make traditional homemade chicken stock for yourself.

Nutrition…

When I learned that the fat in homemade chicken stock actually builds your immunities, I stopped skimming the fat and started making a conscious effort to include it in our family’s meal plans at least once a week. That was about the time my family started having a serious lack of colds and stomach bugs for an entire winter.

See more about the incredible health benefits of chicken stock and broth, including collagen, a truly rare food find.

3. Homemade Salad Dressings

I started making homemade dressing when I tried avoiding all white sugar one Lent. I had no idea there was so much sweetener in salad dressings!

Nutrition…

Now that I’ve learned about the high omega-6 content and frequent GMO status of soybean oil, the main fat in almost all purchased dressings, I’m committed to making my own with extra virgin olive oil. I go through about a gallon of EVOO every four months.

Dollar value?

It costs over $2.50 to make 16 oz., which is actually considerably more than a good deal on Kraft dressing. That stings, but I’m convinced that the nutrition is worth the premium price.

Simplicity…

Simple oil dressings like Italian or balsamic vinaigrette take almost no time at all. My favorites, homemade caesar and Asian toasted sesame dressing, take a bit longer but are well worth it.

When my homemade mayonnaise is available, I can whip up a pesto ranch in about a minute with equal parts mayo, sour cream and yogurt whisked with a dollop of thawed pesto from last summer’s farmer’s market basil.

An added bonus? The homemade versions taste incredible.

4. Homemade Tortillas

I feel like an elderly Mexican woman when I break out the rolling pin and make tortillas for taco night. This make-from-scratch food saves a bit of money and pumps up the nutrition considerably, but it is quite time-consuming. Mixing the dough takes five minutes, but rolling out 8-10 rounds is at least another ten.

Nutrition…

Here’s my sticking point: I can’t find tortillas without some sort of trans fat or questionable preservative in them. I avoid trans fat like the plague, and the corn tortillas I thought might be the answer had parabens in them, the same chemical I try to avoid in my shampoo.

Dollar Value…

Homemade tortillas cost about $1/batch of 8-12, so compared to whole wheat tortillas in a store, they are more frugal, to be sure (along with the health benefits). Our family loves my homemade whole wheat tortillas, and I get strong “pipes” from rolling them out!

5. Sourdough Bread

Not only do I regularly make the bread I thought I’d never, ever make from scratch, but I use a method that’s known for failures and requires added skill and patience. My homemade sourdough starter needs to be tended carefully and takes much longer to rise than conventional yeast bread, but the health benefits of real sourdough bread convinced me it was worth it.

Nutrition…

The sourdough process breaks down harmful substances like phytates, tannins, and even gluten, and it makes the grains exponentially more digestible than any other kind of food preparation. Wheat bran is particularly difficult for many people’s systems, so expensive whole grain bread may be doing as much harm as good.

Simplicity…

I could never pull off homemade bread, especially sourdough, if I had to to knead it myself. Manual may be better for my fitness, but I’d stress out and make bread worthy of a doorstop. My KitchenAid mixer’s dough hook makes it all possible, and I only have to spend 10-15 minutes of active time, broken into four parts over the course of 18 hours or so.

Dollar Value…

I feel deeply satisfied when I can feed my kids homemade, 100% whole grain, ultra-nutritious sourdough bread, risen with yeast I captured from the air myself, for free. And if you’re wondering, my loaves do cost less than the bread outlet anyway.

Their prices recently increased.

What make-from-scratch foods would you never compromise on? What is your motivation for from-scratch cooking?

All photos by Katie Kimball

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5 Essential Make-from-Scratch Foods for your Health and Budget is a post from Simple Mom

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