Homemade kitchen: apple cider donuts

Tomorrow is Thanksgiving, my kids are off school today, and it’s raining. They were up late last night and early to rise today which calls for homemade donuts.

Homemade donuts
Homemade donuts
Homemade donuts
Homemade donuts
Homemade donuts
Homemade donuts
Homemade donuts
Homemade donuts
Homemade donuts

I tore this page out of a magazine and bought apple butter specifically for this task over the school break. I couldn’t wait to be in the kitchen with my kids. You can find the recipe here, it’s from Southern Living Magazine.

I knew they turned out when Oliver kept sneaking upstairs and all I would see is his hand come around the corner by the stove to steal another donut hole fresh out of the oil. I’ve made donuts before but this recipe with the apple and the cider – it was moist (I said it) and dense and flavorful. I went with the Maple Glaze and can never get my frostings to set up like they do in photos, maybe I don’t wait long enough for the donut to cool or don’t add enough sugar to the frosting to thicken … either way it was still delicious.

If you’re surrounded by family and in the kitchen all day today: you still have time to make these for breakfast tomorrow (or snacks this afternoon). Enjoy your weekends! Eat something deep-fried and dipped in sugar. Just carve out a few minutes this weekend to stretch and breathe.

Happy Thanksgiving!

Housekeeping: Throw a party

Our pastor described his daughter as a “Party waiting to happen” once when I was in middle school and I’ve never forgotten that phrase. I decided; to be known as anything – a “party waiting to happen” was probably top of the line and I wanted in. I liked the connotation of the description. It didn’t mean she was a partier, on the “wrong side of those illusive tracks”, or someone to beware of. It meant she was fun, happy. It meant anything could be a party, a good time. It meant she was joyful.

There’s some great resources out there to get your creative juices going about how to host people in your space. Use them!

Pinterest
Picmonkey (How I make my invites)
Amazon
Your friends – borrow, borrow, borrow. Their cupboards are full of unused crockpots, platters, and napkins. Ask. And you will hopefully, probably receive.
Magazines. (My favorites are Midwest Living, Southern Living, This Old House)

Today's the day! First peer-group birthday party. #picmonkeyinvites #DIY #OliverWayne

I grew up in a house with a lot of people. Sunday’s were packed, our table was full but there was always room for more. My mom fed us our favorites every week and we’d sit around drinking coffee or hot chocolate reading the Sunday ad’s or watching football. Sometimes we’d sit around the piano and pluck away together. Everyone would smoke in the garage and laugh. My brothers would tell stories of “back then” or when my sister and I were younger and all the pranks they’d pull on us. It was so happy. Even though we had our problems, and still do, these are some of my favorite memories. Sunday dinner. The tension could be tight, or we could be holding babies, or plotting our black friday wish lists, or talking about buying houses, or broken hearts, or family trips.

When I moved out of my parents house and into my own – I got the biggest table I could fit in my dining room. I couldn’t wait to host dinners, parties, friends, and my family.

So maybe I come by this honestly. But I love a good cook out. I love to feed people, I love to play games, I love to try new recipes and drinks, I LOVE TO HOST.

I will rearrange my entire house to fit everyone around a table. And I’m always looking for a reason to throw a party.

Here’s my rules:

Have an idea.
Do it.

Here’s how:

I might see, read, experience or think of something that sounds like a good time to me. I make a note, pin the idea, gather the information needed and then I tell someone. Usually Aaron or some of my girlfriends. I’ve done this in almost every one of my jobs as well – I create experiences for a living and then I tell those stories to the masses so they can recreate the experience on their own.

Then I make a list (we know I love lists) of what might be needed for said idea, what the menu might look like, and the timing.

If I’m roping some of my friends into the hosting, we divide and conquer.

I don’t believe in having a spotless house in order to open your doors to friends or family, I really like feeling comfortable in my space. We built this house to be lived in, but my general rule is that the sinks are clean, the toilets fresh and the dirt is off my floor to start the evening. By the end of the night, my sinks are full, the toilet’s are used, and there’s a new layer of dust and dirt and fun to sweep off the floor. I’m also a huge fan of laundry baskets. They’re always full and I can shove them in a closet that no one generally is bold enough to go hunting for. If they are: surprise! I stuff dirty crap in my closets. That’s called Monday in this house.

So, for example: Oliver’s 6th birthday we threw a food fight party.

Happy little DIY thank you's for Oliver's party favor tomorrow. #someoneis6 #birthdayparty #picmonkeyinvites #DIY

DSC_6303

Oliver's 6th birthday (party!)

How did you come up with the idea??

So glad you asked. Oliver had been hinting that he really wanted to have a food fight. In our house. In our just-finished-brand-new-newly-remodeled-home-with-white-walls. I said, you’re cute but, um, no. He started saying “Are you thinking what I’m thinking??” at the dinner table every night and we would yell in unison “NO!!!!!!”. This was a fun game and since it didn’t go away I thought, well ok. We’re going to give him his food fight.

I enlisted my mom for some back up help and to bounce ideas off of. We came up with pasta being the easiest way to host a food fight since I could batch make it in advance, cool it, and oil it up so it wouldn’t stick together. We already own two 6-foot tables that we store in our garage and bring out when we’re hosting something. We set them up in the driveway, dressed all the little kids in garbage bags and told them to keep their eyes closed. We plopped so many pounds of cooked spaghetti pasta on the table and then we yelled “Hey Oliver!!! ARE YOU THINKING WHAT I’M THINKING???!!!? …… FOOD FIIIIIIGHT!!!”. The kids all opened their eyes and hilarity ensued. We also had cool whip out for them to grab and throw and the laughing and screaming and exclaiming was just the best.

Turns out Oliver doesn’t like food fights. He didn’t think you’d get dirty … so, we got that out of his system. It was awesome.

A few other parties I’ve hosted in our home have been:

A champagne toast to the Tiny House with friends!

TinyHouse

What we needed:

Champagne
Friends

A 3rd Grade Rocked My Socks Party for Jessica and friends!

picmonkey invite

What we needed:

I borrowed a popcorn maker
Enlisted help from my mom
Qued up some music, there was dancing
Snacks!
Jessica taught us how to make Italian Soda’s
Gift bags with little notebooks so we could all exchange numbers to keep in touch through the summer

Pumpkin Fest with 6th Grade Girls Youth Group

Pumpkin Fest 2016
Pumpkin Fest 2016

What we needed:

Chili & S’more stuff
Pumpkins
Music
Spoons

Decorations 101

I’m a fan of simple. Streamers and balloons are about as festive as I get. Just know what you can do. Are you going to have more fun decorating with lights and party themed items or are you going to enjoy cooking a meal or making a cheese plate or cocktail? I think you have to pick what you want the focus to be and then just focus on that. The food IS part of the decoration. If you have empty bowls and lots of fruit or veggies in your fridge or pantry – those can be decorations. Pick a color theme but don’t marry it. For starters if you feel super overwhelmed with this part of hosting, copy something you’ve seen before. Out of a magazine, at your friends house. Just copy it. Think to yourself “What did I like about that? Where were the glasses, what was on the table/bar/island? What did I see first? What made me think it was memorable?”

It's time for the Third Grade Rocked My Socks Off kick off to summer party! #thisiswhatialwaysimagineditwouldbeliketobeamom

Set up!

paper airplanes

Jessica's 11th birthday party

The Farmhouse Deli // Oz is Event March 8 2015

June 20th Oz Event

I will always focus on flowers. They’re beautiful, they bring life to my home, and they’re the gift that keeps on giving. I’d rather spend $15 on a beautiful bouquet that will last past the party (so many fun memories to be reminded of) than on a specific center-piece I might only use once a year (but forget next year all-together). I almost always have flowers in my home – plants work too. You don’t have to constantly spend your dollars on stems. Carrots with their tops look like a bouquet when stuck in a clear case. Use your garden, your trees in your yard, the sticks from the side of the road.

Lighting is also important. I’m a huge fan of low lighting. Lamps and natural light are my favorite. Candles are fun but they’re always meant to be the background. They offer scent more than illumination and a good candle in your bathroom goes a long way. Trust me. Outdoor lighting is probably my favorite. Twinkly lights around the Tiny house or over the deck, around the porch … who doesn’t have twinkly lights from Christmas time? REUSE THEM. Get them out – plug them in. Create a canopy of magic above your head. Everything tastes better under twinkly lights.

Here’s what I don’t do: I don’t stress out about this. The most important thing, for me, when I’m hosting is that people fill my space. So I make sure it’s not full of extras. I don’t shop to decorate for parties. I will thrift items if I know what I’m looking for and have time to wait and find it. Usually with serving dishes or bowls. I like having a variety of sizes, heights, and finishes. Wood, marble, slate, white, dark, small bowls, little plates.

If you’re still with me at this point, you get a gold sticker. And an invitation to my house.

The last thing I’ll say is this: Before you execute ask yourself, How can I make this easier?

You’ll be surprised, there’s always an option for less which leaves the rest of the event/evening/party up for more connection and conversation. Host the kind of party or dinner you’d like to attend.

Just do it, you already have everything you need.

The Basics

I once asked a babysitter to throw dinner together as I was flying out the door, “Just toss something together! Whatever you find is ok. There’s chicken in the freezer, pasta in the pantry, canned tomatoes. Go for it! Get creative. See you at 9.”

I got a text later asking me what exactly I wanted her to do because “throwing it together” was a foreign language. I then realized that I wanted her to know how to make the basics. Simple pasta sauce, al dante pasta, a salad for a crowd, 3 ingredient bread, a meat rub, a side that goes with almost anything and a way to use whatever you might have. Usually less than you think.

I never got around to teaching my sitters anything in the kitchen, actually I just started keeping frozen pizza’s in the freezer or boxed pasta in the pantry hoping that would suffice, but the sentiment is still there and I want my own kids to know how to fend for themselves when they’re staring down a dinner party, meeting the parents, impressing a love interest or simply surviving in their first apartment. It doesn’t take much, these are the basics.

Let's eat

An onion is the start of so many wonderful things. If you’re in a hurry or stuck for a good idea – start with an onion. If all you do is saute it down to it’s brown goodness, sticky on the edges, a little crisp … and toast a piece of bread and open a can of tuna. You can slice a tomato and eat like a king. No tuna or tomato necessary.

We’ll start with Skillet Cabbage. I grew up on this and in the Fall there’s plenty of cabbage to go around – this is one of our favorite side dishes this time of year.

Let's eat

Grab a large skillet or dutch oven, heat up a few glugs of oil (we use Avocado oil. Coconut oil or EVOO would work, as well as ghee. No wrong answer here) if you’re a stickler for measurements start with 2 TBSP.

Slice up 2 onions, whatever kind you have.

A few cloves of garlic – minced.

A bit of salt and pepper. More salt than pepper, but to your taste.

Saute the onion down to it’s translucent yellow state. Just starting to brown.

While your onions are cooking, slice, julienne, chop – whatever you desire – an entire head of cabbage. Discard the middle, tough white parts.

Add the whole thing to your pan or dutch oven – it will sizzle. The cabbage will sweat, there will be steam. This is the romance of the kitchen. This is the part I love the best. I cover my dutch oven for a few minutes and stir every once in a while.

This will last about 10 minutes. Your cabbage will have wilted to about 50% of it’s original mass. Right before you’re ready to serve it, toss in some soy sauce. Again – start with 1-2 TBSP but add more to taste as you wish and crank up the heat again if you reduced it. More steam, more sizzle.

It’s humble in presentation. But it’s perfect with fish, chicken, pork. As a side if you’re having fried rice. As a base if you have a couple sausages to use, or bacon to fry, left over meat from the grill.

You can always do more – add more. But this is one of my favorite basic recipes.

And now maybe it can be one of yours.

House Keeping: On a roll

Here’s another snap-shot of the bigger picture of our “what-works-for-us” routines. Today, Imma get chatty about grocery shopping and menu planning.

housekeeping

Grain of salt, please. This is not a soap box, this is the sharing circle. And today I have the speaking stick and I want to talk about lists.

(This is where I start singing and dancing. It happens in real life all. the. time.)

On an ongoing basis …

I make lists. Usually of the groceries we’re out of, the recipes I plan to make for the next week or two, the events we have going on or the dinners we already plan to eat away from home and the some-what daily list of the things I need to, or want to, accomplish in any given day.

Back to school

Where we live we have access to some great grocery options. Aldi and Meijer are the stores I shop the most. On the weekend I look at the ad’s online for each store and build my menu plan off of what’s on sale. The front and very back page of these circulars are called their “loss leaders” which means the store generally looses money on the “sale” but gets you in the door to buy everything else. So I know those items are going to be the cheapest. If something we use a lot of is on sale, I buy more than I need for the week and stick it in the freezer. This happens with meat usually.

I always go to Aldi first and whatever I can’t find or get there – I buy at Meijer with anything else that I planned on getting from their ad as well.

We have favorite meals that I try to rotate in regularly so I can stay in the good graces of my children if I flop more than once during the week. Right now I know that we have busy evenings with soccer practice and youth group so I plan my menu based on being able to make something quick, in the crock pot, or pull it from the freezer on the days I know we’ll be here, there, and every where. On the rare evenings we have time to sit at the table and do more than eat and go, I love trying new things or having friends or family over.

After I shop for our groceries, I chop. I call it the Shop and Chop day of the weekend. I’m basically a sous chef for myself. I wash and prep my veggies for the week, anything I can – I make ahead (or double so I can freeze). This means I make pancakes, cookies or bars, freezable dinners, and lunch items or breakfast items in one huge push so the rest of the week is fairly easy.

still life

Back to school

The kids are doing a kid craft fair at the local library today. Oliver made and is selling paper airplanes while Jessica (with some help) made and is selling cookies, mini sweet breads, and scones. We've been busy.

Yes, it’s a lot of work. And I get tired. And usually at the end of that day I want to crawl in blanket with a glass of wine and watch hours of tv. But I do have time during the week as well to bake and cook. I have time on busy days to prep dinner if I didn’t get to it on the weekend. There’s always something else to make or do or fix. We might run out of baked goods for lunches on Thursday so I make more on Friday.

Um, you guys. It’s not that easy to get into this habit. 11 years of being a stay at home mom who contracts creative talents outside of the home has taught me this one thing: if it’s working for you, don’t change it. Don’t try to be Martha Stewart if you are not. Don’t try to be Rachel Ray if you are not. Don’t try to be your favorite blogger in the kitchen or your closet with their awesome photos and target themed baskets if you are not. Take what you can from whatever source inspires you and implement the small things. Or don’t! You do you, you’re good at that.

Onward: Now that I’m in the habit of running my kitchen like this, it has made a huge difference in our evenings and my ability to function past 4pm. I post our dinner menu plan on our chalkboard wall every week (and the full one on the fridge for me) and it’s been one of Jessica’s go-to check points for her week.

Turns out I gave birth to someone who needs structure and expectations. She needs a goal in order to accomplish things and when she has to worry about what might be for dinner (if she’ll like it or if I’ve even thought ahead that far yet) she freaks out. I mean it. She flips a lid. This is oddly one of the ways I love her every week – planning not only our dinners but I plan Breakfast, Lunch, Snack, and Dinner every day. She can check in and if I’m not around to help or guide she can help herself. This has saved us in the mornings when she’s tired or not feeling like herself (read, hormones. Also, 11) and after school when she has a lot on her mind and is unwinding from her day. Not having to think about what she’s hungry for and having to ask or make it for herself is a small way I can help her transition from school to home.

And yes, you lovely little freaks: I do plan out our Breakfasts, Lunches, Snacks and Dinners for every day of the week for a rotating 7 day basis. Say it with me: WHO IS SHE?!

Here’s what I write in my notebook – one page will be the weekly menu plan while the opposite page is my grocery list:

MON
B: Smoothies
L: Home lunch (mini pancakes, carrots, strawberries, cookie)
S: Chips and Salsa/apple slices
D: Taco salad and quinoa

TUE
B: Eggs, Bacon, Toast
L: Home lunch (muffin, protein and cheese, apple, granola bar)
S: Rice krispie treat/banana
D: Curry with rice, green salad

WED
B: Breakfast burritos/yogurt parfait
L: Hot lunch
S: Carrots/sugar snaps and dips
D: Roast chicken with sweet potato fries

And so on … While the opposite side of my notebook will read like this:

ALDI

butter
rice krispies
marshmallows
grapes
lettuce
cheese
turkey
frozen veggies
canned tomatoes
tortilla chips
cheese crackers

MEIJER

pears
milk
toilet paper
avocados
kale
gr. beef
whole roasting chicken
ground mustard
paprika
cinnamon

TO MAKE

Muffins
Rice krispie treats
breakfast burritos
Ham chowder for freezer
banana bread
cinnamon sugar bread

Scenes from my kitchen

What did I miss? I feel like I’m telling on myself just a little bit because this sounds like a tried and true formula and although it’s what works for us, this is a system designed solely based on the way I think. I’m a little bit forgetful. Ask the kids how many times we end up using kleenex because although I noticed we were low on toilet paper – that’s the one thing I routinely forget at the grocery store EVERY TIME. But I buy Rice Vinegar almost every trip.

I read recently that you should have a dinner emergency fund in your house – which basically means always have a box of pasta and can of sauce in your pantry because there will be the night that nothing got done and you still have to feed people or you hired a sitter for the night on a whim and expecting them to make your planned pork loin with sides is asking just a little too much. I don’t eat pasta but we have it in the house for these reasons, I’m never out of lettuce or rice, coconut milk, the oils I cook with, eggs or butter.

ONE MORE THING: We’re members at Costco so we buy a few things (in bulk) a few times a year. Like the oils I cook with 😉 and the wine we drink. I love some of their meats, cheeses, and frozen food options. And I always buy flowers.

There’ve been stints in the last (almost) 12 years where I’ve worked full time outside of my home and having a dinner menu plan has made that possible. I know it’s the cliche thing to say that being “just a mom” isn’t a job and sure, I’ve claimed it and struggled with it for years but you know what? I love this job. And I’m good at it.

I don’t get paid to plan meals and custom make them to our families needs, no one calls me a chef.

I don’t get paid to clean our house and do our laundry so our family has what they need to live outside of the walls of our home, no one calls me a maid.

I don’t get paid to grocery shop or shop for clothes or shoes or to keep my home stocked with the necessities, no one calls me their personal assistant.

I don’t get paid to balance a budget or pay accounts payable or be the operating accountant for our several goals, dreams, and responsibilities, no one calls me their CPA.

I don’t get paid to decorate and renovate our spaces, no one calls me their designer.

I don’t get paid to mow our lawn or keep our flower beds weed free or to plant, consider and keep a garden, no one calls me their landscaper.

I don’t get paid to plan our social life or dinner events, or to host our parties or beautiful evenings under the stars, no one calls me their events planner.

I don’t get paid to do a lot of things and I’m not called a lot of titles: I get paid to take photographs, to write. I call myself an artist and a writer.

My family calls me Jodi, my children get to call me mom.

Somehow it all works out, and I love my life. Lists and all.

xoxo
Jodi

H2oh!

I love Jesus, but I drink a little. – Gladys Hardy

I just want you all to have the best day, please, I give this video clip to you as a gift: Ellen and Gladys on the phone

If you follow me on Instagram you might have noticed all the drink concoctions coming across my feed. Today, I give them to you.

Rosé Water

Strawberry/Mint water is pink! after a 24 hour steep. Who doesn't love a little H2O Rosé?

Fill a pitcher with water
5-8 strawberries, sliced
5 large fresh mint leaves or 10 smaller ones

Let it steep over night in the fridge for Rosé Water the next day (it has a delightful, fresh taste to it with the mint and a lingering faint strawberry)

Cinnamon Ginger Tea with Coconut oil

Cinnamon-Ginger tea. Only it looks like hot chocolate, yes? Because I took the crazy train to town and BLENDED my tea with coconut oil. Frothy little liar. I might need help. #comebacktomeliver #andpancreas #andsanity

Boil one cup water
Steep one cinnamon stick with one inch peeled fresh ginger, add 1 tbsp coconut oil and blend to combine. Sip decadently.

Get it Girl Smoothie

Get It Girl Smoothie: (with adjustments from @thekitchenbeet's original recipe) 1 C water, 1 C each spinach and kale, 1 grapefruit, peeled, 1 C frozen blueberries, 1 TBS chia seeds, 1 heaping TBS hemp powder and coconut oil each and a swirl of agave necta

With adjustments from The Kitchen Beet’s original recipe:
1 C water, 1 C each spinach and kale, 1 grapefruit, peeled, 1 C frozen blueberries, 1 TBS chia seeds, 1 heaping TBS hemp powder and coconut oil each and a swirl of agave nectar and juice of one lime. Blend to combine then girl, go get it.

Chia Seed Refresher

1.5 tsp chia seeds, juice of a lemon or lime (and optional honey to taste) plus water. Stir and let sit for 10 min. Stir before you drink, enjoy the little bubbles of chia. It's so good, you guys. Mini bubble tea-esque.

1 C room temp water
1.5 tsp Chia Seeds
Juice of lime

Stir to combine, let sit for 10 minutes then devour. And giggle. (You’ll want to keep stirring so the chai seeds don’t settle. I use a straw and pretend I’m in a lush garden with a sunhat on.) Pictured with a cucumber garnish: you’re so fancy.

High-Five Grapefruit Gin and Tonic

That's the #highfive for the day. Grapefruit gin and tonic with lime and mint. Because I said so. #yardwork #homesteading #saturday #allthefun

Here’s how I feel about Gin and Tonics: Strongly. So let’s start strong, shall we?

In an 8 oz jar (everything is better in a jar) fill 3/4 with ice
Then fill half with Grapefruit San Pellegrino
Top it off with your choice of gin, I’m partial to the lime gin
Slice up a lime and toss 3 perfect circles into the drink, swirl
Then stab 3 stems of fresh, blooming mint in the top and high-five those petals.

You did it. Well done.

I’ll continue to raise my glass to you: Cheers!