Author: Lois Houston

I'm a sweet tea drinkin' southern gal who loves to cook, bake, crochet, and read. Check out my blog for posts about parenting, faith, books, crafts, planning, baking, cooking, and life in general.

Tea + Me = Happy

I love tea.

I don’t know when this started. But I have loved tea for as far back as I can remember. 

It is comforting to me. 

My favorite part of the day is my first cup of tea in the morning – especially on mornings when I can really sit and enjoy the cup – not just sip as I dash about getting people out the door.

I love the feeling of that hotness sliding down my throat – and the rich flavors awakening my taste buds.

Tea is soothing when I don’t feel good.

Tea is comfort when I’m sad.

Tea melts stress.

Tea washes away bad feelings.

 

Did you know that, aside from water,  tea is the most widely consumed beverage in the world?

Or that tea has been consumed for over 5,000 years?

And that it is full of antioxidants and is thought to boost your immune system?

All those facts aside, I like to start AND end my day with tea. 

A good-sized cup of a strong black tea helps get me going in the morning. I love strong, English teas. (Yorkshire Gold is my favorite)

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There’s nothing like a cup of chamomile to wash away the stresses of the day and wind you down for the night. (Xiao’s Blend from Peet’s is my favorite night-time tea)

And, even after my surgery, I’m still loving tea. It took a while to get used to the sugar-free sweeteners in my tea – they affect the taste of the tea differently, but I’m used to it now.

How about you? Are you a tea drinker?

Menu Plan Monday

Well, we survived Halloween weekend. It was loads of fun carving pumpkins, hosting friends for dinner on Sunday night and then trick-or-treating. We are enjoying a holiday from school today and the slow-down in our routine that this allows.

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I haven’t really had time to think too much about what I’m going to cook this week and my normal Monday morning grocery trip will probably be postponed since I have monkeys with me. That means cooking out of the pantry and freezer for a few days.  Which, truthfully, is a good thing, because I like to “cook down” what we have stored there every once in a while to make sure we don’t loose things in the abyss of the freezer only to find it months later when it is freezer-burned and inedible.

Here’s what I’m thinking about this week:Thanksgiving

Monday: Grilled Chicken, Saffron Rice & Vegs

Tuesday: Meatloaf and roasted potatoes with a garden salad

Wednesday: Leftover chicken & dumplings

I am thinking I will leave the rest of the week open for now as I’m hoping to get to the grocery store and also do an inventory of the freezer (before the shopping trip) which will help dictate what I plan for those days.

I’m hungry for spaghetti, though, so that may work its way into my plans for the weekend.

Keep watching – later this week I’m going to share a recipe for a banana bread that is to-die-for. I seem to be baking one a week lately because SuperMan and the monkeys devour it as soon as it is baked.

Looking for a recipe?

I have set up a list of all the recipes that have been posted here on the blog to make it easier for you to reference them if you’re looking for something and need to find it quickly.

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Just click on the image above.  It will always be in my bar over there as well, so it is easy to find.

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Baby, it’s Chili Outside

I mentioned earlier this week that I made chili for us to eat on throughout the week. A few of you have asked for the recipe.  It’s nothing fancy, but my family loves it and folks who’ve had it before say it’s pretty good, too.

I like it because it is quick and easy.  And, it fills you up with warm goodness on a cold day.

This week, I cooked some pasta (ditalini or something similar) and served it mixed in the chili.  Chili-Mac is what Momma used to call it when I was growing up.  If you do that, keep the macaroni separate until just before serving because it will soak up all the chili juices and you’ll be left with dry chili and mushy pasta if you don’t.

I usually cook my pasta al-dente and then drizzle some olive oil on it to keep it from sticking. I store it in a zip top bag and just dump about 1/4-1/3 cup of pasta in a bowl and then ladle the chili on top just before serving.

Here’s a link to print the chili recipe.image

 

Lois’ Chili 

Yields: 8 Servings

Ingredients

2 cans Chili beans
2 cans Black beans
1 package Chili-O Seasoning
2 pound Ground sirloin
1 can Diced tomatoes with chilies
Chili powder to taste
Ground cumin to taste
1 tablespoon Dried minced onion
1 tablespoon Minced garlic

Instructions
  1. Brown meat with minced garlic & onion.
  2. Season lightly with cumin, chili powder & Houston House Seasoning.
  3. Add beans, tomato and Chili-O seasoning.
  4. Add water until chili is desired consistency.
  5. Bring to a boil.
  6. Cook @ a simmer for 30-40 minutes until flavors meld. (You can also put this in a crock pot on low and let it simmer for hours until you’re ready to serve)
  7. Serve with/ cheese, sour cream and chips.

Hello, my name is Lois and I’m an ADD Knitter

I admit it.

I may have a problem.

Just like I did when I first started scrapbooking, I am finding that, with my knitting, I want to do and buy every project I see.

My stash of yarn and needles is growing daily – and my stack of finished projects is not growing proportionately.

I think this is a common problem, though, and that I am not alone. (I hope!)

My knitting friends talk about converted walk-in closets with yarn organizers and secret stashes of yarn and unfinished projects. It’s almost like it’s an unspoken commonality that we share – this plethora of yarn and plans for beautifully knitted goods that are currently only patterns, yarn, and daydreams.

I started this new hobby thinking I would only buy materials for a new project when I finished whatever current one I’m working on.  But, that hasn’t been the case.

Between my ADD tendencies and the weekly knitting class I’m taking (where I sit in a yarn shop surrounded by beautiful projects and gorgeous yarns every week) I am finding it challenging to stay focused on one single project.

My fellow knitting junkies assure me that this is OK.  That everyone needs one “mindless” knitting project you can do while sitting in a crowd or watching TV or your child’s extracurricular activities… and then you  need one more challenging project to stretch your skills and learn new things. (and maybe a few more projects besides these)

So, maybe I’m not alone in this.

Right now, I have three, or maybe four, started projects.

A rotini scarf – this is my “mindless” project. It’s easy – knit 8/8 back, knit 6/6back, etc.  I don’t think much while I’m doing it and it has been great to unwind with at the end of a hectic day.

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Then there is the eyelash-yarn-from-hell project.  I started a scarf for Big Girl with this hot pink eyelash yarn. I got about halfway finished and realized I was making a TRIANGLE, not a RECTANGLE. IMG_0062

Something was awry and I was annoyed and ripped the whole thing out. Now, I must start again. Except that I really want to just throw the darn eyelash yarn in the woods for the birds to line their nests.  So not making much progress there.

Then, there’s the cream cotton that is so soft and snuggly. I’m working on another scarf although that project was really just practice for a pattern I wanted to learn. If I don’t finish it I won’t be upset, but it may haunt me if I don’t.IMG_0063And then this Saturday I’m hoping to start a new shawl pattern when I go to my class.  Either that or I may ask to be taught how to make some socks.  I like little projects – scarves, washcloths, things like that. Things I know I can finish quickly before my attention is derailed by some new project or pattern or yarn I see.

What about you? Are you this way, too?

Please tell me I’m not the only one!

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Souper Easy ~ Souper Good

I am a big fan of soups – especially in the fall and winter.

I love how they make my house smell when I’m cooking them – homey and warm and welcoming.

I love how they feel when they’re in my tummy – warm and filling.

I love how they feed my family healthy things that taste great and fill them up inside.

I love that I can usually get multiple meals out of one preparation… especially if you pair it with some good bread or a salad.

I made this soup the other day with some leftover vegetables. That’s another thing I love about soups- that I can clean out the crisper and makes something good at the same time.image

This soup is one of those “clean out the ‘fridge” recipes. So, use your own veggies that you have on hand – don’t think you have to match my recipe exactly.

I let this cook overnight in my crock pot on low and then SuperMan and I have been eating on it for lunch all week.

Clean out the Crisper Soup

2-3 celery stalks, chopped
onion, chopped
~2 tbsp minced garlic (to taste)
1 can diced tomatoes
1 box beef broth
1 beef bullion cube
~1 cup corn kernels
~1 cup butter beans
~1 cup spinach leaves (chopped or julienned)
~1 cup carrots, chopped
1 bell pepper, diced
~1 cup frozen hash brown potatoes
Salt & pepper to taste

  1. Sauté the peppers, onion, celery and garlic in some olive oil until transparent.
  2. In crock pot, combine remaining ingredients, adding sautéed vegetables when they’re done.
  3. Set crock pot on low and cook 6-8 hours.

I also added some leftover roast beef and gravy that was taking up space in my refrigerator.

You can also make this more hearty by adding a cup of barley about an hour before serving, but you may need to add more broth if you do that as the barley will soak up some of the broth as it rehydrates.

I buy Publix’s frozen diced hash brown potatoes. They are great for soups and stews and no potato chopping!

Use whatever veggies you have on hand. I have used squash, zucchini, green beans, peas, etc.  before as well.

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Menu Plan Monday ~ 25 October

This season of our lives is so busy. It seems like every week and weekend we have many things crammed in alongside our normal routines – fun things that we want to do along with the things we have to do. It makes life hectic, even if it is filled with fun adventures.

This week I’m simplifying the meals quite a bit – to accommodate that hectic schedule. I’m still planning home-cooked meals most nights, but I’m also giving myself permission to take the easy way out a couple nights. (i.a. eating out and/or frozen/prepared meals)  If it is not an all-the-time thing, I think it is OK.

Here’s what’s on my plan:mealplanmonday_v2

Monday: Eating out at our local Chick-Fil-A – they are having family night and a bunch of superheroes and princesses will be on hand to share in the fun.

Tuesday: I’m making a new recipe I found at Publix. Love their Apron’s meals. I’ve never had a not-good one. We will be eating Steak with chopped salad – a modification of this recipe.

Wednesday: Chili (I made this on Sunday so this will be an easy warm-it-up and eat dinner)

Thursday: Pulled pork in the crock pot and I’ll make rice with the juices.

Friday: either eating Mexican or Pizza night at one of our local restaurants.

What are you planning this week? Link up with us over or orgjunkie.com.

Breakfast Goodness

Many of you have asked for my baked oatmeal recipe. I used to make one that was so, so good, but not so healthy. I happened upon a recipe on the web on a WLS board and have been tweaking it for the past few months until I reached a point where it was reliably making the same moist, yummy goodness I had enjoyed in the not-so-healthy version.

This is a great breakfast bar. I usually eat one (almost) every day. They are great to make ahead and freeze or refrigerate. I make a batch about every two weeks, refrigerate my squares and warm one a day in the microwave.

The little princess loves them, too, as does SuperMan.

If you don’t have protein powder, you might have to fiddle with the moisture levels. I had to increase the moisture (adding the Greek yogurt) to get it the right consistency after baking with the added protein from the powder.  I have a non-WLS friendly recipe, so if you are interested in that, let me know in the comments and I can put it up here.

Here’s the recipe:

Baked Oatmeal

Prep Time: 5 min
Cook Time: 45 min
Ready In: 1 hour
Servings  12
Ingredients
  • 2 cups rolled oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup milk
  • 2 eggs
  • 1/2 cup cinnamon applesauce (one single serve cup)
  • 2 scoops protein powder (I use vanilla)
  • 1/4 cup Splenda brown sugar blend
  • 1 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1 cup craisins
  • 1/2 cup raisins
  • 1 small container Greek Yogurt (~1 cup)
Directions
  1. Preheat oven to 325.
  2. Mix all ingredients, adding raisins & craisins last.
  3. Mixture will be soupy.
  4. Pour in greased 9×9 casserole.
  5. Sprinkle with cinnamon sugar if desired.
  6. Bake at 325 for 45 minutes.
  7. Let cool & cut into squares.
Footnotes

This is easily refrigerated or frozen and can be reheated. I usually make a batch and refrigerate until ready to eat. Then you can warm a square in your microwave for about 30 seconds and it tastes just-baked fresh.

 

And here is the link to print it out via allrecipes.com

It’s OK to be proud

One thing that has really struck me – especially lately – is how I react to people’s comments about my weight loss.

MP900400498 On the one hand, I am thrilled that people notice and comment.

On the other, I am a little uncomfortable at their attention and praise.

I started thinking about this last night. Wondering why it is so hard for me to accept praise for the progress I’ve made.

People ask me “aren’t you proud of yourself?” and I don’t know how to respond.

Am I?

I don’t know. I guess.  When I stop and really think about it, yes, I guess I am.

But it has all been relatively easy and so it feels weird to think that this is something to be proud of.  I mean, losing weight (in the past) has been a painful, long, arduous journey for me.

This?  This has been a cakewalk.  Once I recovered from the surgery and started eating “real” food, it’s been fairly simple.

I know what I can eat.

I know what I can’t.

As long as I eat what I’m supposed to and stay away what I’m not supposed to eat, I do just fine. I feel great, have tons of energy, and the weight falls off seemingly effortlessly.

I guess there is a part of me that feels like anything that is this simple shouldn’t be something to be proud of.

I mean, to me, the hard part was getting up the nerve to have the surgery. THAT was scary. THAT was difficult.  This? This isn’t so bad.

But, as I stood looking at myself in the mirror last night – wearing a favorite shirt that is now half-again too big for me (you could put two of me in there) it dawned on me

I have lost a LOT of weight.  Almost 100 lbs.

And that IS a pretty big deal.

Something to be proud of.

Even though I had the tool of the bypass to help me, I have still accomplished this through discipline, patience, dedication and work.

So, I’m not selling myself short anymore.

I AM PROUD.

I want to shout it from the rooftops:  LOOK AT ME.  LOOK WHAT I DID.

The new me is giving myself permission to love myself enough to be proud of what I’ve accomplished.  And permission to look towards the future, set some new goals, and forge ahead.

Yep. It’s OK to be proud.

I’ve come a long way, baby.

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