Thursday, November 29, 2012

Enslaved by motherhood? Tied down? Oh go your selfish way!


Poem: Tied Down?
Author: Edgar A. Guest

"They tie you down," a woman said,
Whose cheeks should have been flaming red
With shame to speak of children so.
"When babies come you cannot go
In search of pleasure with your friends,
And all your happy wandering ends.
The things you like you cannot do,
For babies make a slave of you."

I looked at her and said: "'Tis true
That children make a slave of you,
And tie you down with many a knot,
But have you never thought to what
It is of happiness and pride
That little babies have you tied?
Do you not miss the greater joys
That come with little girls and boys?

"They tie you down to laughter rare,
To hours of smiles and hours of care,
To nights of watching and to fears;
Sometimes they tie you down to tears
And then repay you with a smile,
And make your trouble all worth while.
They tie you fast to chubby feet,
And cheeks of pink and kisses sweet.

"They fasten you with cords of love
To God divine, who reigns above.
They tie you, whereso'er you roam,
Unto the little place called home;
And over sea or railroad track
They tug at you to bring you back.
The happiest people in the town
Are those the babies have tied down.

"Oh, go your selfish way and free,
But hampered I would rather be,
Yes rather than a kingly crown
I would be, what you term, tied down;
Tied down to dancing eyes and charms,
Held fast by chubby, dimpled arms,
The fettered slave of girl and boy,
And win from them earth's finest joy."

Tied down... is good...

Mignon

Tuesday, November 20, 2012

The best day in a mother's life is when...


She woke up with this big question in her heart: "Where is Jesus Mommy?" He is here and He is everywhere and He is in your heart just didn't seem to satisfy this little inquiring mind. When she asked the same question again later in the day I realized that the answer "Jesus is in your heart" is in fact a lie, because Jesus isn't just in someones heart. He can only be there where He is invited and welcomed.

So when she asked again, I very softly asked her if she wanted Jesus in her heart and she replied with a very excited "Yes Mommy!" I asked her again and she seemed very sure of her answer, so we prayed a very simple prayer together.

In my heart I wondered if she is not too young for such a big decision, but then, who am I to decide the age for a conversion???

This morning when I asked her, she answered with much assurance: "Jesus is in my heart Mommy!" as if to say "how could you not know?!"




The best day in my life!
(one of them...)
Mignon

Ten geraniums in my garden.

Ek is mal oor 'n malva! Hulle is seker van die maklikste blomme om te kweek, en sal maklik oorleef as hulle afgeskeep word. Elke malva in my tuin het 'n besonderse herinnering. Sommige is mét permissie geneem, ander nie...

Hanli

Nelie


My Pa se verjaarsdag @ Eensgezindt



Lulu

Nelie

Sandbaai Christian camp

Velddrif


Mignon

Saturday, November 10, 2012

Play dough recipe!



My children love play dough! This recipe can be kept in an airtight container, and needs no refrigeration. So I keep mine in a container at the breakfast nook, always available to keep little hands busy! The last batch I made almost lasted for a full year.



1.) Combine: 550ml plain wheat flour
                200ml table salt
                30ml cream of tartar, and mix these in a separate container.

2.) Combine: 500ml water
               30-40ml cooking oil
               3 teaspoons of food colouring in a cooking pot.

3.) Combine everything and continue to stir over medium heat.


Mixture will start to form lumps, but continue to stir until it becomes quite stiff and all "wetness" is gone. Dough must almost look as if you have overcooked it. Remove from heat and knead (while it is still hot) until completely cooled. Store in an airtight container at room temperature.


Play often!
Mignon

PS: I have found that blue food colouring tends to make the play dough very moist!!! Red and green are definitely better. This might be my imagination, but every time I've made blue play dough, it was softer and more sticky - not so nice...

The perfect bread recipe for your bread machine.



I bought a bread machine about four years ago and used it quite a lot, but I wasn't always so proud of my baking. Sometimes the dough would rise perfectly, only to fall flat during the baking cycle or only half the loaf would rise or all the dough will bake in one corner of the tin. I got fed-up and just at the moment when I was ready to through the machine out the window, I discovered a sweet little lie:

All bread machine manufacturers will tell you to ONLY use their recipes and no other recipes. And that is not true!

In a desperate moment I tried my friend's recipe (this link is for a larger loaf; my recipe is for a smaller one) and voila! Never ever have I looked back. Every single bread (whether whole wheat, spelt, 50% rye, whatever) comes out perfect, every time!


The big secret here is to add your ingredients into your baking machine in this exact order:
First your dry yeast, then the flour, followed by the other dry ingredients, then the butter and egg, and lastly add the water.

1 and a half teaspoon of dry yeast
3 cups (750ml) bread flour
1 table spoon of rice milk powder
1 teaspoon of salt
1 teaspoon of sugar
1 table spoon of butter
1 egg
200ml water

This recipe is for a small loaf. 

Machine settings: 1. Basic, loaf size 1,5 LB, colour medium. (for Ma Baker Bread Maker by Mellerware)

100% Spelt

Whole wheat spelt rolls
I make my own bread rolls with the exact same recipe! Use machine setting number 8 to only prepare the dough. Here I used my friend's larger recipe (4 cups of flour & 280ml water) to make 15 bread rolls. This is delicious with any home made soup!

Have fun!
Mignon

Make your own pizza!


Friday nights, are pizza nights! And nothing beats a home made pizza!

You can either use the local Friendly/Checkers dough, but I prefer to make my own. (I use normal bread dough prepared in my bread machine on setting number 8)
I make ordinary bread dough in my bread machine. If you use shop dough, just knead it a bit more to improve the elasticity.
Form a small ball and roll out on a floury surface. Spread a little bit of olive oil on the sides with your finger tips - it makes a nice crispy edge!



Make your own tomato spread: Mix 100g tomato paste, 1 teaspoon sugar, 1 teaspoon origanum, pinch of salt and a little bit of water.



Add your favourite topping (pineapple, mushrooms, garlic, feta) and lots of mozzarella cheese.



Bake at 200'C for 10 minutes. Enjoy! (a big kitchen scissor = a good pizza slicer!)

Enjoy!
Mignon

Whole wheat spelt rusks.


(my mother's recipe - the best!)

3 easy steps, 3 bowls:

1.) Combine: 1,5 cups of sugar, 250g butter/margarine and 1,5 cups boiling water. Slice the butter into smaller pieces as it dissolves. Stir now and then until all the butter has melted.

2.) Mix together: 1kg Spelt flour, 4 teaspoons of baking powder and a good pinch of salt. (Instead of spelt flour you can also use ordinary self raising wheat flour, but then only use 3 teaspoons of baking powder.)

3.) Whisk up 3 eggs and add to the butter mixture.

Add flour mixture to the butter mixture and mix with a wooden spoon until well combined. Do not over mix and do not knead. The dough will be very moist and sticky - don't worry, that's normal!
Form small balls in 3 greased bread tins and let it sit for 10-15 minutes to rise a bit.



Bake at 180'C for one hour.






Turn out onto a cooling rack. When cooled, break and cut into smaller pieces (approx. 3 x 5cm pieces) and dry out in a 90'C oven for 4 hours with a metal spoon in the door to let the moist air escape. Store in an airtight container when completely cooled.

Mignon

Melkkos

(a traditional South African winter comfort food)



3-4 litres of milk
500g linguine pasta (broken into smaller 5cm pieces)
1 teaspoon salt
1 cup sugar
2 cinnamon sticks
2 cardamom pods
cinnamon sugar for serving

Bring the milk to the boil and add pasta and salt, with the cinnamon sticks and cardamom. Put the cinnamon sticks and cardamom in a bag so that it can be removed at the end of cooking time. Cook over low heat until the pasta is quite soft. If the mixture is too thick add more milk, and if too runny you can thicken it with flour or maizina mixed with a little bit of cold milk. (bring to the boil again if you added flour/maizina.) Add 1 cup (or more) of sugar near the end of cooking time. Serve very hot with cinnamon sugar.

Enjoy!
Mignon
Related Posts Plugin for WordPress, Blogger...