Faith & Family

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This is why I do what I do. . . . because of my faith and for my family. My hope is that you will find inspiration here that will help you in your daily journey through life.

Fifteen Years

October 23, 2017 Leave a Comment

It is not unusual for Southern California to experience a weather condition known as a “Santa Ana” this time of year. This condition brings soaring temperatures and low humidity to our normally near-perfect world. So, while the calendar says that it is Fall, the thermometer says it is Summer. It is often hard to get into the spirit of the fall season when it feels more like mid august – in Phoenix.

This past week, we have had both of our children and all of our grandchildren visiting with us during their Fall breaks. It is such a rare time when we can all be together – and I can’t remember when it last happened in October. When our son told us he was coming, I asked if there was anything in particular he wanted me to make for him while he was here. He requested ‘Dinner in a Pumpkin’. This has been a traditional dinner for us every fall – since I came across this recipe in the late 70’s. It is a casserole that is cooked inside of a pumpkin – and is delicious. . .

And so, on Thursday – we packed up the entire crew and headed out to introduce our grand kids to what was their parents fall tradition – A trip to Bates Nut Farm in Valley Center, California – to pick the perfect pumpkin.

The afternoon was filled with pony rides, scarecrows, a visit to the gift shop, and a car filled with pumpkins.

That night we carved jack o’ lanterns and watched the kids favorite Halloween movies – another tradition.

With the perfect pumpkins now in our possession, it was time to recreate the requested meal – and so, on Saturday, we feasted.

During dinner, our son told me that he has craved this meal – every year – and in trying to recall the last time he had had it, we determined that it was the fall before he left for college. . . which would have been 15 years ago. As he took his first bite, he closed his eyes and said, “Mmmmm. . . this is exactly how I remembered it.” Insert happy mom face here.

It’s funny how something that may seem so simple and insignificant can call us home – to years long past. Food tends to do that here at the Homestead. This meal was the perfect end to a perfectly wonderful trip down memory lane – and hopefully – a launching place for decades of traditions for generations to come. . . . and in case you are wondering – there were no leftovers. I am including the recipe – hoping you will give it a try.

In any case – hold tight to family traditions – and Happy Fall.

Kathy

Dinner in a Pumpkin

Baked pumpkin filled with savory meat and veggies - and best of all, you can eat the container! To call this Fall comfort food would be an understatement! Be sure to use a smaller pumpkin (4-5 lbs). If you need to serve more than 6, plan on using multiple pumpkins rather than one large pumpkin.

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Cook Time 1

Total Time 1

Servings 6

Ingredients

1 small to medium Pumpkin
1 onion chopped
2 Tablespoons oil
1½ to 2 pounds ground beef or ground turkey
2 Tablespoons Soy Sauce
2 Tablespoons brown sugar optional
1 can (4 ounces) sliced mushrooms drained (can use fresh and sauté lightly before adding)
1 can (10 3/4 ounces) cream of chicken soup
1 1/2 cups cooked rice
1 can (8 ounces) sliced water chestnuts drained

Instructions

Preheat oven to 375º F.
Cut off the top of the pumpkin and thoroughly clean out the seeds and pulp. Rinse well and pat the inside dry.
In a large skillet, sauté the onions in oil until tender.
Add the meat and brown. Drain the drippings ,if any, from the skillet.
Add the soy sauce, brown sugar (if using), mushrooms and soup. Simmer 10 minutes, stirring occasionally.
Add the cooked rice and water chestnuts. Stir to combine.
Spoon the mixture into the cleaned pumpkin shell. Replace the pumpkin top and place the filled pumpkin in a shallow cake pan or on a rimmed baking sheet which has been lined with foil.
Bake for 1 hour, or until the flesh of the pumpkin is tender and easily pierced with a fork. Depending on the size of the pumpkin - this could take up to 2 hours.
Put the pumpkin on a platter. Remove lid and serve the meat/rice filling. Don't forget to scoop out some of the cooked pumpkin to eat as well.

Notes

Make sure to use a rimmed baking sheet or pan as the pumpkin can get quite weepy during the baking process. Lining it with either foil or parchment paper will aid in cleanup.

I have made this using a higher temperature (425 degrees) during the latter portion of the baking -which enabled me to bake cornbread at the same time - and had great success. Just lightly cover the top of the pumpkin with foil to prevent browning/scorching if needed.

This meal can be made vegetarian by using a vegetable based soup, omitting the meat and adding additional vegetables - eggplant, celery, grated carrots, etc. The vegetables will need to be sweated or sauteed before adding - to make sure that the filling isn't too moist.

Happy Birthday America!

July 7, 2017 Leave a Comment

God shed his grace on thee . . .

It’s officially summer on the Homestead. The girls are here, the days are full, and so is grandma’s heart. With the addition of the littlest mermaid this year – summer gardening has come to a near halt – but to see the joy in the face of this little mud muffin – it’s all worth it. There will be other years, other gardens – but this day will never come again. So here’s to America, summer, apple pie, homemade ice cream, mud muffins, and next year’s garden.

Kathy

It’s Summer on the Homestead

June 21, 2017 1 Comment

2017 has been an interesting year for us. The year began with the passing of my dad. The return of health challenges for me – and Dave taking work out of state have rounded it off to this point. In between, there have been trips to be with family, a house full of guests, weddings and events to host, planting, weeding, pruning, baking, weeding, mowing, weeding. . . . If there is anything I have learned during my life, it is that life is made up of a series of changes. Each day, each moment brings it’s own unique events and opportunities. . . and while there are times that are easier than others, each day brings us the chance for growth, joy, and expressions of gratitude – even the hard times. None of us will escape hardship, heartache, or difficult times . . . . the secret to a happy life is to recognize that God loves us enough to give us opportunities to grow – and embrace the gift. . .

. . . . And that brings us to summer. It is here already. The winter and spring rains and cool temperatures have given way to heat and humidity – and I am trying to find the joy in that. In a few days, the loves of my life – my four young granddaughters will descend upon the Homestead for the summer – a day that they (and I) have been looking forward to all year. There will be laughter, giggles, hugs, snuggles, campfires, movies under the stars, dinners cooked over the fire pit and under the sun. There will be homemade ice cream in many flavors (I’m betting Candy Cane is their first request), homemade bread, many, many, many batches of cookies, pancakes and oatmeal (porridge is the 6 yr old’s favorite food), lots of salads and a truckload of watermelon; berries, peaches, apples and pears from the orchard – and – I have seen blooms on the ‘cookie trees’ this year.

I am sure that there will be lemonade stands and bake sales. There will be chalk art on every inch of pavement. Chicks will hatch under very careful supervision. All of the young chickens will have names, and most will be performing in the annual chicken theatrical performances. There will be tree swings, bicycle shows, flashlight hide-and-seek, and the annual watching of grandma and grandpa’s meteor shower. Somewhere in the middle of all of this there will be weddings, showers, family visiting for summer vacations and a trip or two to the ‘magic kingdom’.

There will be jars of grasshoppers, caterpillars, beetles, and every manner of creeping thing – on the nightstands. There will be swimming, sand castles, sunburns and very tired girls (and grandma). . . . but most of all there will be love – for that is the key to a happy life. To love, and be loved – unconditionally – is the essence of true joy.

Whatever your summer brings – find joy. Make memories with those you love – and find joy.

Happy Summer,

Kathy

‘Witches Brew’

October 28, 2016 Leave a Comment

It’s finally here! Halloween! The excitement here is not over candy or costumes, jack-o-lanterns or trick-or-treating. It is over this family tradition – Witches Brew (Quick Bean Soup)!

This soup has been a Halloween tradition in my family for more than 50 years. As kids, my mom began serving this to us on Halloween – a must before we were allowed to go to the school carnival or trick-or-treating. It was warming and delicious, filled with beans, bacon, celery, tomatoes and hot dogs! (I admit, I am not usually a big fan of the ‘tube steak’ – but this soup – I could eat it daily!) This has become such a hallowed tradition – that we are not allowed to make this soup prior to Halloween. . . .

And now, all of these years later, this delicious tradition – begun by mom – continues all across the country – as this soup is being prepared in the homes of her children and grandchildren. There is something wonderful that happens to the family – as we all realize that parents, grandparents, aunts, uncles and cousins are all making the same meal – and continuing a tradition that brought us together as a family around the dinner table.

There has not been a year, since my children have left home and started homes of their own that I don’t get a call or text -“Mom – I can’t find my recipe for ‘Witches Brew”. . . and so – I am posting this – for them and for you – for my grandchildren, nieces, nephews – and for mom.

Thank you mom – for being such a great believer in family traditions – and seeing that the things we loved most have been passed along. In a few days, there will be tables from the Mid-West to the Pacific Northwest, Southern California to Texas, Arizona and the Rocky Mountains – filled with steaming bowls of ‘Witches Brew’ and pans filled with hot cornbread. . . . and realizing that those that they love and hold dear – family – are all doing the same thing. There is something so important here. Although we are spread over thousands of miles, it still brings us home to mom’s table. I have no doubt that this tradition will continue for years to come – and that this soup will be served in the homes of her great-grandchildren as well – as they have all become lovers of the ‘brew’.

Come join us at our table!

Happy Halloween,

Kathy

Witches Brew (Quick Bean Soup)

This soup is a family tradition. As a child, my mom served this every Halloween - and called it 'Witches Brew'. It is such a delicious tradition, that every Halloween - it is now being served by her grandchildren around the country. No doubt - it will be served in the homes of her great-grandchildren - for whom it is now an official part of Halloween. . . it's that good.

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Prep Time 5

Cook Time 30

Total Time 35

Servings 6