Monday, March 2, 2015

Cooking with Young Living Essential Oils....  

I found this on the Young Living Oil blog...  Essential oils can be used in the kitchen for yummy creations...  

Bring the taste of Italy to your dining table with this easy-to-prepare dipping oil recipe! Serve as an appetizer, as a side at dinner, or anytime as a tasty snack.
In this recipe we’ve included the bold flavors of OreganoBasilThyme, and Rosemary essential oils. Just one drop packs a full-bodied flavor since these essential oils are several times more concentrated than the original herb.

Dipping Oil for Italian Bread - with Young Living Essential Oils

Wednesday, February 25, 2015

Young Living Essential Oils~

I did it~ I did it!!  After much research I made the decision...   When my children were young, growing up, I used Homeopathy on a regular basis to keep their immunity up and healthy.  It worked.  It was the "thing" back then.  You really don't hear much about it now.  I used various tinctures and herbal remedies also.  Echinesea and Golden Seal were used on a regular basis.  Sometimes they didn't even know it.  It's just what we did.

Having had cancer..., 10 grand children, so far...,  wanting to make my self healthy and live a fun filled life, I need to be active with what is best for all of our health needs.  So, I made the plunge and ordered my Young Living Premium Starter Kit.  I have used Essential Oils for ever~  They have come such a long way in our lives.  From the Spa, Aromatherapy, Baby & Mommy to the Natural Medicine Cabinet and more.

Along with my new Clean Eating regimen and new start, I need to focus on all the chemicals and bad things in the products we use each and every day that cause all these diseases in us....  like my cancer.

Tuesday, February 24, 2015

A New Start~

Off to a new adventure and a new life...  Struggling with breast cancer for the last year...  having my last chemo.... has put me into an invigorating feeling for change...

I've always wanted to take care of myself in a good healthy way.  Not going over board with so much detail and craziness, just eating fresh and clean.  I want to start over with a fresh new beginning.  I am planning on using my blog to help me with this.  I want to be accountable and help others.  I want to share what gifts God has given me, with my cooking and talents, to help myself and to help others.

My fresh start will start here.  I want to post and share fresh, clean healthy things that will help myself and others.  I've always cooked using fresh ingriedents, my mother taught me that.  She never used processed foods.  Everything was made from scratch...
I guess you would call that "the old fashioned way" now a days.  So many times I do things and I think of her.  Little things from making a gravy.... always add cold to hot...  putting the mayonnaise on the meat not the bread when making a sandwich.  How silly it sounds...   but it's not.  I think we have lost so much of that "old fashioned way".  I want to have my children and grand children remember the simple things about me.  I want to share what I know and teach them the "old fashioned way"....  you never know... they may need it one day~

Friday, September 26, 2014

When the cool air begins to hit.... I know the pears are ready to pick.  I asked my husband to pick some pears... and boy did he pick some pears.  I've made 45 quarts of raw packed canned pears.  Some with whole cinnamon sticks and clove buds with half water and apple juice.  Some with half apple juice and blackberry brandy... first time for that, we will see how they taste~

My husband picked 4 large tubs of these beautiful organic bartlet pears....

I sit and peel and peel and peel, I find that I like to do things all at once and then move on to the next step... this one I had to do in large batches~  there were sooooo many pears....

As I peel, I put them in a very large bowl, filled with lemon water....  it helps to make them remain fresh looking and not turn brown...

Then I cut the pears and core them.... from the bowl to the sink, filled with lemon water also...  love my two bay sink~

They get put into sterilized quart canning jars... pour the very hot apple juice water mixture over them....  wipe the rims, but the lids on and process....

Friday, July 11, 2014


Had fun doing my grandson's baby shower~


Thursday, July 10, 2014

Lemon Chicken Orzo Soup

I have seen recipes for this soup now and again, lately more often.  I just love citrus in anything and I immediately thought I would like this soup.  I finally made it today.  I looked at many of the recipes that I found and then put my version of it together.  I thought the lemon would be tart and took the chance with a little hesitation, adding a little, then after tasting added more.  It is very well balanced and such a fresh tasting soup.  I really need to start measuring my ingredients so that I can post more of my food ideas and creations.  I'll do my best with this one....


1 Organic whole chicken
4 sprigs fresh parsley
2 carrots, cut in 1 inch pieces
2 tsp. kosher salt
Generous amount of freshly ground black pepper

Place the chicken in a stock pot and add enough water to cover the chicken.  Add the parsley, carrot and salt and pepper.  Bring to a boil and cover letting the water rumble a bit for an hour.
Strain, keeping the broth and carrots.  Let the chicken cool.  When cool, pull all the meat off and add to the broth.

3 Tblsp butter
1 small onion diced
2 peeled diced carrots
2 tsp freshly chopped garlic
1/4 cup fresh chopped parsley
8 fresh basil leaves chopped
2 cups fresh spinach
1 cup orzo
3 Tblsp fresh lemon juice
rind of one lemon, grated

diced fresh tomato and green scallions ~ optional

Put the butter in the stock pot along with the onion, carrot and parsley.  Heat over medium heat for 5-10 minutes.  Add the fresh garlic, basil leaves and simmer for another 5 minutes.  Add the broth and chicken to this and heat to a soft boil.  Add the lemon, lemon juice, spinach and basil.  Continue cooking on medium heat for about 15 minutes.  Serve with fresh diced tomato and scallions on top.

Monday, February 10, 2014