Sunday, January 13, 2013

Many Blessings

I was feeling under the weather yesterday morning and ended up not getting up until lunch.  For those of you who know me, you know that that just doesn't happen in our house.  I was so blessed by our children, though, that I just had to share.  Instead of just doing their own thing, Kristin made a list, grabbed two brothers, and went to do the grocery shopping.  She is a fantastic shopper and not only does she not buy things we don't need, but she sticks to the budget and even came home with a little left over!  While I still slept, they all pitched in and put all the groceries away, put the meat in the crock pot that could be pre-cooked for meals, and made lunch.  WOW!  The others were so quiet that the only thing I remember hearing was Emily practicing the piano.  (Someone is almost always practicing the piano.)  During that time, Emily also made a wonderful gluten free/dairy free blueberry coffee cake and pre-prepared ingredients for sausage egg muffins for Sunday morning breakfast!  As a result of all the extra rest, I was able to get up and have a little (very little) lunch with everyone and still manage to teach the intermediate orchestra later in the afternoon.


This was Sunday morning breakfast.  On our last trip to Meijer, (I really like Meijer), they had 10 lb. bags of Texas Ruby Red grapefruit for $3.99.  I got two.  I watch for these every winter.  It is so good! Hopefully they will still have some in February when we go back.  The coffee cake was delicious and so were the "muffins".

We make the "muffins" as follows:

Start with the sausage:
1 lb. ground turkey (we use Sheltons brand because they don't add anything I'm allergic to)
1 t ground sage
1 t salt
1/4 t pepper
1 small onion finely chopped

Just throw it all in a bowl and mix thoroughly.  (If you're not using it for the muffins, you can just make patties and bake on a baking sheet for about 20 min. on 400 turning over once. ) 
If you are doing the muffins, grease the bottom of your muffin pans, then divide the mixture between 24 muffin cups by pushing about 1/8-1/4 cup into the bottom of each cup.  If you don't want this many just cut recipe in half.

Next comes the egg "topping":
12 eggs
You can add a little milk (we use rice milk) if you desire
2 c finely chopped kale or spinach (kale needs to be sauteed before adding)
1 1/2 t salt
1/4 t gr. mustard
1/4 t pepper

Again, just throw it all in a bowl and mix thoroughly.  Use a measuring cup and divide up mixture between your 24 muffin cups.  Again, if you don't want this many, you'll have to cut recipe in half.
Bake at 400 till set.  This takes about 30 minutes depending on your oven.  Also, we have hot spots in our oven, so we have to turn our muffin pans.


Another blessing this Sunday morning.  I am now feeling fine, but now two of the "littles" are not.  It is such a blessing to be able to send the "bigs" early since Kristin is the organist this morning while Bob takes the healthy "littles" and I stay home with the sick "littles".  Whew!  How's that for logistics!  What a blessing to have extra (very responsible) drivers!


While everyone else was gone to church, God sent this cute juvenile woodchuck to entertain those who had to stay at home.




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