So What Do You Do When You’re Living In Limbo?

Our current listing agreement for selling our house ends today. It has now been two years since we first put our home on the market and, like most things in life, I could not have foreseen it taking this long. (For those who are new here, we are selling our home to get out of debt, then to pursue a ministry opportunity in Israel.) It is a weird place of limbo we are in - trying to purge and downsize to be ready for a move, but still having to function in the life we are in now. I have regretted several things that have succumbed to our purging while other things bought for our new life are collecting dust. My home does not even look homey to me, as I have gotten rid of anything extra that I could, and it looks lonely and bare.

Our tax assessment lost $40K in this last year, tempting us to freak out because we will only purchase with cash from here on out. Assuming the selling price is affected, that $40K just cost us greatly. I said tempted because we have not freaked out yet, but you cannot trust that ol' flesh, you know. It simply means that we will end up living in the bus longer than planned and likely be able to afford only an earth bag house when all is said and done. Mr. Visionary and the children are thrilled about this option and go around calling us the Dirt Bag Family. Me? I flip-flop between terror and adventurous enthusiasm about living in the bus with eleven of us and I still cannot figure out how the earth bag house won't be full of mildew. (I don't get how wool diaper covers work, either, but I love them, so we'll see.)

Our future plans seem very far away and I spend a lot of time asking Father about what we should be doing now. It appears to be a season for preparation in some way, but in what way? We have the last of our cows sold or in the freezer, the goats and chickens have been gone for some time now and I cut off the electricity at the barn. Lots of closure.

Our home fellowship has all but disbanded, so we have our Shabbats free to spend praying and studying as a family, which is good and bad. The busyness of hosting the group kept us from having time to think about our future too much, but our newly quiet Shabbats have stirred the questions awake again.

Do we list the house again, or wait until Spring? Is YHWH limited to the "good season for selling"? Do we make it For Sale By Owner, or find another realtor? Our old realtor marketed it as a gentleman's estate, but we think it should be marketed as a home for a large family. (How else do you show a house with eleven people living in it?)

What do we do, Father?

How many, many times we have repented and grieved over ever getting a mortgage! We truly are in bondage - not free to go where He calls when He calls.  He will redeem even this situation to grow us and to bring glory to Himself, for sure...but the regret is painful. Praise YHWH that His mercies are new every morning.

I'm just sayin'...I don't have any answers for what to do while living in limbo, except to continue to seek His face and thank Him for this season. The While I'm Waiting song from Fireproof has been on our lips during this season, but even that is a partial answer. "I will worship while I'm waiting, I will serve You while I'm waiting"...can still be personalized into specific answers to specific questions, but I suspect that the answers to what we should do during this season will only be apparent after the season is over and we're looking back. Hindsight, you know.

Making Lacto-Fermented Salsa (with Recipe!)

A few days back, Amy asked us to post our lacto-fermented salsa recipe. We use the basic outline of the recipe from Nourishing Traditions and tweak it a bit based on which fresh ingredients we have available at the time. Sometimes it has more bell peppers than other times, sometimes it has cilantro, sometimes not. We have found though, that a key to making it really yummy is to dice the veggies very small, so that you get a blending of all the flavors in each bite. The following recipe is for making one quart, but the process of skinning the tomatoes dirties a lot of dishes in our opinion, so we don't bother making less than a dozen quarts at a time. (More bang for the same amount of mess, you know.) The real key to deciding how much to make is how much refrigerator space you have, because that is where the salsa will live after fermenting, not in the pantry.

4 medium tomatoes, peeled, seeded and diced (you want about three cups worth)

2 small onions, finely chopped

finely chopped bell peppers of any color to taste (we use roughly 1/4 of a pepper per quart)

6-8 cloves fresh garlic, peeled and minced

1/4  bunch cilantro, chopped

1/4 cup lemon juice

1 Tablespoon sea salt (Do not skimp here! This is the key to getting the bad bacteria to not grow while waiting for the lactic acid preservation to complete!)

4 Tablespoons whey (not powdered, use only the real stuff - you know, the watery stuff that is sometimes in yogurt) [Note: if you don't have this available, use an additional 1 Tablespoon of sea salt, for a total of 2 Tbsp. per quart]

filtered water

Optional: Finely chopped hot peppers to taste. We have used jalapenos, chilies, etc. Use what you have available, and go easy until you see how the peppers react to lacto-fermenting. Some seem to get spicier.

Here's what you do:

Peel the tomatoes. (Google instructions if you have never done it before.) Chop all the veggies, then mix all veggies into a large bowl along with the lemon juice. We then fill each jar with the veggie and lemon juice mixture, leaving a full 1.5 inch headspace above the tops of the veggies. Smush the veggies down lightly with something non-metal  (your fingers, a wooden spoon, a plastic spatula, etc.). On the top of the veggie mixture, add your sea salt, whey (remember: extra salt if you don't have this), and filtered water to bring the total volume up to 1 inch below the top of your jar. (Tip: Often you will not need to add any water; the volume will already be high enough.) Cover the jar tightly and shake until the sea salt is dissolved and thouhroughly incorporated into the jar contents. Set them on the counter, and leave at room temperature for about 48 hours. When the time is up, transfer jars to cold storage(i.e. your fridge). Try them after they are cool! The flavors will blend more, and mature after more time in cold storage, but this salsa is also delicious immediately!

Now, go get some Green Mountain Gringo chips (or make your own if you are ambitious) and dig in!

Also, I just came across this other recipe for Lacto-Fermented Salsa last week.

Enjoy!

Twin Pictures Finally!

It seems I have chosen the most counter-intuitive moment to post pictures of the babies. I am swamped with preparations to get to our homeschool convention tomorrow: finishing my shopping lists, getting the house and meals ready for the sabbath, getting the big kids ready for an outing with Grandma while I am doing convention, and packing the equivalent of twelve suitcases worth of diapers and clothes changes into the diaper bag for the twins' doing convention. But, I know that coming home with billions of new school books and lessons to prepare will not leave me any extra time, and knowing that I can pack the diaper bag while the pictures upload means now is the time, intuitive or not.

My template does not like words and pictures intermingled, so I will list the captions here:

1) Sweetie, formerly known as 'Baby A'. Six teeth and a smidge of curly hair. 22 1/2 lbs of pure bulldog. We call her 'Truck', as she isn't concerned with obstacles - even if the obstacle is her sister.

2) Honey, formerly known as 'Baby B'. Two teeth with just a sprinkling of peach fuzz. 22 lbs and a good fake fusser. We call her the Drama Queen.

3) Sisterly affection.

4) Morning cuteness.

5) Camera Schmamera. Can you put that thing down and help me, please? (He really is much happier in real life than he ever looks in pictures.)

P.S. I forgot to tell you that the girls are 9 months old now!

So She Comes Back…

I never intended to stop blogging. I just never could seem to get back to it. Life kept going. Little People needed loving, Big People needed it too, and there were always mouths to feed, faces to wash, chores to do...the details of life to see to. The thing about blogging, is that thankfully, the blog does not holler if you forget to feed it. The new fish in our house does not, either, which is why I suspect his days are numbered.

I actually never did stop blogging totally. I just never wrote it down. I often blog in my head as I go through the days. I silently mull over what things I would say to no one in particular if there were ever an arena to articulate them.  Most of the time what I would say is just complaining anyway, so I skip the leaving evidence writing it down part on purpose. I also  struggled with the question of audience in blogging. Who exactly is reading this and who exactly am I writing this for? The less I know about who is reading, the better off I imagine myself to be, that way I am not worrying who I will offend or what So-And-So will think of what I write. Regarding who it is for...well, while I would like to say very assuredly that I am writing this for 'the Lord', I suspect that it is really just for me. I usually feel better after writing things down, and for now, I am OK with that being the only reason.

A few months ago, after I was once again lamenting that I can never get everything done, a friend lectured exhorted me that there is always ample time in the day to everything 'that the Lord really wants (me) to do'. Ever eager (unfortunately) to latch on to a dose of condemnation and guilt, I saw this advice and raised it a bit. My self-imposed rules for what needed to be done before I could ____ (blog, paint my toenails, sit still and quiet for five minutes, etc.) never left any room for anything fun whatsoever. After finally (why did I not think of this sooner?) consulting Mr. Visionary about the question of blogging, we discussed how the To-Do List never ends and that my work could conceivably never be done. His advice? Blog anyway.

The truth is, there really are a few folks whom I really do like to have read here. Our schedule is so hectic, and I see Mr. Visionary so little four days out of the week, that I really like it when he catches up on my blog sometimes and then wants to discuss something I wrote. A post Holly put up a few days ago reminded me of the other audience I especially love - my children. I thought about how wonderful it will be for her children to look back at that video (and that post). The things you want to say do not always get said in the hustle and bustle of normal days in a large family. I want my children to be able to look at this (online now, but on paper years from now) and see what my thoughts were toward them. I suspect that there are parts of our life now -especially my thoughts toward them- that they just will not fully understand until they are Mommas and Daddies themselves.

So, without further long, drawn-out explanation, I'm back. I hope to be able to pop in more often now. And I'll be sure to give you an update on the family, the happenings, and  all the luscious baby chub around here!

It is perfectly alright to say, "Well I was wondering where you were!" And if you're reading this on Bloglines, I updated the sidebar finally - come see.

‘Tis The Season

This is the season that several years ago, changed our lives forever. To be more precise, it was hindsight during the aftermath of this season that spurred our changing. In the midst of looking back over that recent 'celebration' of Christmas, we were led to go back to square one and determine the exact nature of our priorities and examine why we were doing what we had been doing.

As much as in years past, this kind of statement would make me roll my eyes and sigh with irritation at folks who did the same, our examination led us to completely revamp our celebrations of our Saviour's birth. We no longer observe Christmas, even though at one time I snickered at my impression of others who did not, assured that they were sanctimoniously "holier than thou". I was sure folks were making too big a deal of small issues and were highly uptight. Oh brother.

I'll not go into all the reasons why we no longer observe Christmas, but will instead share a few links that intrigued us in the beginning of our journey back to the beginning. Those that are interested may study further and those that are not can go on without feeling judged. I do not begrudge anyone else celebrating Christmas - it is definitely a personal decision - but I wanted to share because I was glad to have my eyes opened to what I was doing, and how it appeared to Yahweh. There may be someone else who will one day be glad I shared.

Assuming that they do not care enough to ask, it hurts our feelings some that close family members have never asked about our reasons for changing our practices.  But should you wonder, we still celebrate the birth of our Saviour, but now it is during the Feast of Tabernacles when the Word became flesh and tabernacled among us. We also now celebrate His conception during Hanukkah, the Festival of Lights (the biblical Feast of Dedication), because Yeshua is the Light of the World. We praise Yahweh for Yeshua's birth, life, death and resurrection all through the year as well.

From our Torah Class studies by Tom Bradford, here is a short message that may help anyone who is wanting to dig a little deeper. It will at least give you some stuff to Google. Blessings!

Hanukkah Is For Christians (text file)

Hanukkah Is For Christians (MP3 file -about 30 minutes)

Nursing Mommas and Dietary Oils

I was asked by a friend (several weeks ago - blush) about hydrogenated oils, and why I avoid them especially when nursing. Her comments were:

Since I read your follow-up to my comment on your twins I have been researching hydrogenated oils and their effect on breast milk and our bodies. I guess this is a little new to me as I haven’t really thought or heard much about this before, but I am very glad you brought it to my attention. (I am kind of ashamed that I haven’t been awakened to it sooner as I try to be reasonably attuned to our nutritional needs, but I don’t normally do a lot of researching in this area). I intend to make some changes right away. I think it will be tough in some ways, though…I mean, we go through a LOT of peanut butter and I don’t know if it is reasonable to think that we could just start making our own since we don’t even have the equipment to do so…(what do you do? Do you have a grain mill and an attachment to make your own p-nut butter?) What do you use for cooking oils? I read here that canola, corn, and safflower oils should be avoided, so I am curious about how you do it and would appreciate your input to help me get started, when you have time. Do you use coconut oil? I purchase 50# pails of it for my soap making business, but have never once used it for cooking (although it is food grade). Do you use lard in place of shortening? Do you make your own bread, and if so, what do you use for the oil? We actually sell a lot of honey wheat bread since my oldest dd has gotten quite proficient at it, and we took it to sell at our local farm market every Saturday this summer. I’m realizing that perhaps my baby’s birth weight was noticeably lower so that I would come to learn about this nutritional concern for our family. But if you have any links to share or helpful info, esp. on how you do it. I’d love to hear it!

I kept putting off answering this until I had some time to do a little research and post links, etc., but  realize that may not happen for some time still. But it is an interesting subject to Google should you be interested, and anyone can do it (Google stuff, that is). The basic gist is that hydrogenated oils, partially hydrogenated oils and trans fats all have a deleterious effect on breastmilk - production and the actual constitution of the milk.

What I'll do instead is just answer the basic questions and share our experience.  :)

When I first started learning about oils, which ones are health-supporting and which ones are not, I could not afford to just change everything we did overnight. Firstly, I did not know how, secondly, it would cost too much and be wasteful of what we had on hand. So, like every other change we made in our diet and lifestyle, when something ran out, we replaced it with something better... never to go back except in an emergency. When the canola oil ran out, (that the media had told me was so good for us), I bought extra virgin olive oil. When the margarine was gone, I started buying real butter and have not looked back.

It was more expensive to replace the bad stuff with the good stuff, but we squeezed money from somewhere else to make it work. We purposely canceled our health insurance policy and used the money to add to our grocery budget and to learn about our health. We also changed around how we shopped by buying in huge quantities in order to save more money to put into healthier ingredients.

Now, we only use three main things as oils for cooking. I use extra virgin olive oil for anything raw like mayonnaise or salad dressings (because it is unstable when heated). I use coconut oil and butter for cooked foods. Coconut oil is very stable at high temperatures, so it is what I use for anything fried. I also use coconut oil for most things that call for shortening. Pie crusts turn out best for me with butter, though. I buy the coconut oil in 5 gallon buckets, too. With grocery prices going up so much recently, I stepped back to expeller-pressed coconut oil (a lot cheaper) instead of the virgin coconut oil that I had been buying, because it was going to overly stress my grocery budget. I purchase butter 36 pounds at a time from a local food co-op.

We do not use lard (pork fat) at all because it is not part of what YHWH has called food for us. Trust and obey... for there is no other way, right?

We make our own bread (gotta love that Zojirushi!) and use either butter or coconut oil in our bread recipe. The coconut oil seems to make the bread keep a bit longer, too.

Peanut butter is a tough one. We use it a ton, too, but I do not think I have it in me at this time to actually make it. (I have to be honest and admit that it never crossed my mind before.) Too many other irons in the fire, I guess. What we have done in the past is buy 5 pound containers of peanut butter whose only ingredients are peanuts and salt from our food co-op. That is a great plan if you really want to cut back on usage, because it does not taste as good (at least to us). A better plan that actually works out to be very close in cost is to buy Smuckers brand natural peanut butter from the grocery store. If you have a Trader Joes nearby, they also have a good price on healthy peanut butter. If the cost is still an issue, spread really thin.  :)

[EDIT: Be sure to check the comments below, where Amy tells us how she makes peanut butter from scratch with just a food processor!]

So, I hope that helps. I'd be happy to help with more questions, too, if you need!

Twins, Anyone?

Just wanted to share a couple of fun pictures of twins holding twins. Too bad the age difference is too large to arrange (or encourage) a marriage.



Caleb Waller (with the hat) is holding our Sweetie and Josh - his twin, is holding her twin, Honey.



The proud future in-laws parents, Mr. Visionary & Me, and Tommy & Sherri Waller and both our sets of twins

On a side, but related note, if you have ever wondered what could increase your "odds" (otherwise known as the observed past working of Yahweh) of conceiving twins, I think I'm on to something.  For a minor health issue, I had been taking an herb called Chaste Tree Berry  (Vitex agnus-castus) the few weeks before I found out I was expecting. I had asked my midwife for a recommendation, without checking into it myself (very odd for me).

In a new herb book (Prescription For Herbal Healing by Phyllis A. Balch) that I got during this pregnancy, I recently looked up this herb just out of curiosity, and found this:

"Women of reproductive age must use vitex with caution, since it has been known to stimulate the release of multiple eggs from the ovary, potentially resulting in multiple births."

So now we know. Yahweh still uses means.

*Kosher* Holiday Cooking With Gelatin

Thanksgiving is upon us, and we love to get together with our extended family and feast, feast, feast. It is a great time for us to get together without the tension that can be a part of celebrations with relatives that are not believers. Somehow, the thankfulness that wells up in hearts on this day breaks down walls and allows conversations that would not normally occur. We discuss our hopes and dreams, reminisce over our growing up years and talk about what the future may hold for us and our children. We list our blessings,  acknowledging that for which we are thankful.  Most importantly, we openly discuss to whom we are thankful.

We love to have our favorite recipes, passed down from the Grandmas and passed across from special friends, but since we have had a change of heart regarding Yah's Word in the last few years, some of the recipes are just not acceptable anymore. In our efforts to avoid pork (among other things that Yah does not call food), we felt led to eliminate some of our old favorites that contained pork by-products like gelatin and marshmallows. Our family agreed to exalt no euphoric recall, longing for what we left behind in Egypt, but to be thankful for what we still have. We did this for several years until one day I had an epiphany. (Hey, it can happen.)



Since the children (and the Mommy) have missed a certain congealed Jell-O salad that Grandma used to make, I was determined to discover a way to make it without having to use Jell-O (99% of gelatin produced in the U.S. is made from pork skin). I got 100% beef gelatin (available at health food stores or online - try NOW brand), and brainstormed how to get it to taste fruity. My first ideas were using fruit juice, but they just didn't have the same flavor we were used to. Then the Kool-Aid idea hit me! I would use Kool-Aid as the liquid! Eureka!

So, without further adieu, I bring you the before and after versions of Grandma's Mandarin Orange Salad...

The Before version required: 1- 6 oz. package orange Jell-O, but the new version has Kool-Aid and bulk (plain) beef gelatin substituted.

Mandarin Orange Congealed Salad

One  0.15 oz. package orange-flavored Kool-Aid (unsweetened)

1 cup sugar

1 quart cool water

2 Tablespoons bulk beef gelatin

1 - 8 oz. package cream cheese, softened

2 - 10 oz. cans mandarin oranges

6 oz. Cool Whip or real whipped cream

1 cup small curd cottage cheese

Mix package of Kool-Aid powder with 1 cup sugar and 1 quart of cold water. (Note: This is only half the amount of water called for in making Kool-Aid as a beverage.)

Take 1 cup of the Kool-Aid mixture and dissolve the gelatin into it. Let sit for five minutes.

Boil the other 3 cups of the Kool-Aid mixture, then stir it into the cold gelatin/Kool-Aid mixture until all the gelatin is completely dissolved.

Add the cream cheese to the hot gelatin mixture, stirring until the cream cheese is melted.

Chill until slightly thickened.

Drain the oranges.

Fold  Cool Whip or whipped cream, cottage cheese and drained oranges into the gelatin mixture.

Pour into 9X13" pan. Chill until set.

Serves 8-10.

Notes:

• Folks always ask , "Doesn't this taste like beef since you use beef gelatin?" No. No more than other gelatin tastes like pork. It tastes like nothing when it is plain.
• We skip the Cool Whip because I think it is yucky, and I want to save our real cream for whipped cream on the pumpkin pie! This recipe turns out equally well with or without the Cool Whip.
• Yes, it does have artificial colors, white sugar and pasteurized dairy, but for special occasions we break most of the rules. I certainly would not recommend making a habit of this recipe. But it is yummy, and it reminds us of Grandma!
• If you want to convert other gelatin recipes, the ratio to use is 1/4 oz. of gelatin will congeal 2 cups of liquid. I weighed this out, and found the 1/4 oz. to equal about two teaspoons. So, for normal gelatin recipes, 1 teaspoon of gelatin will congeal one cup of liquid. 
• It is also pretty poured into a bundt pan or gelatin mold to make a special presentation.

One more thing: I don't care about eating "kosher". Whether some rabbi declared something to be acceptable or not, matters little to me. I do care very much, however, that I am obeying my Father and staying within the confines of that which Yahweh has called food.

That is why I avoid the pork gelatin. Kosher-Schmosher.
Enjoy! And Happy Thanksgiving!

Sweet Home Jerusalem

This will not appeal to everyone, but then again, neither do I, so it works to post it here. As a Southern girl, and one who prays for the peace of Jerusalem, this really hit the spot. Who knew a Skynyrd tune could be redeemed in such a cool way? I like it. HT: Lillian

Lyrics (to the tune of Sweet Home Alabama):

Eagles wings keep on flyin'
Carry me home to see The King
Singing songs about my City,
Jerusalem you're in my dreams
And I'm gonna sing, yes. (RIFF)

Well I heard the UN talk about her
But a Jewish boy won't drink this brew
Uncle Sam please remember, that
"Jerusalem won't be split in two!"

Sweet Home, Sweet Jerusalem
Where the skies are so blue
Sweet Home, Sweet Jerusalem
L-rd I'm coming home to you.

We're all waiting for Mashiach (OOH OOH OOH)
You can bet he's coming soon
We'll all be dancing in Jerusalem
And we'll all be singing the same tune
Now that's the truth

Sweet Home, Sweet Jerusalem
Where the skies are so blue
Sweet Home, Sweet Jerusalem
L-rd I'm coming home to you.

(SOLOS)


The wise men of the Holy City
They've been known to pick a song or two
They help my soul when I'm hurting
They give me joy when I'm feeling blue
Now how about you?

Sweet Home, Sweet Jerusalem
Where the skies are so blue
Sweet Home, Sweet Jerusalem
L-rd I'm coming home to you.

Sweet Home, Sweet Jerusalem
Where the skies are so blue
Sweet Home, Sweet Jerusalem
L-rd I'm coming home to you.

Paper or Plastic? Definitely Plastic…

Because it is just so versatile:







Plastic grocery bag... $0.00

4 yards of lavender yarn bought at a yard sale... $0.01

Your five-year-old saying, "Mommy I made this kite all by myself!"... priceless.