Archive for July, 2008

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The Children’s Hour I

Wednesday, July 30th, 2008

I am finally pulling together my plans for the upcoming school year. I posted my younger children’s schedules and curriculum earlier. Now, I can let you know how the rest of my group will be spending their days . . . and, sometimes, nights!

I have finalized my 6th grader’s schedule, so I will share this information today. I have included the reading list that she will be using this year as well.

  • Bible Study – Studying God’s Word Book G - Christian Liberty Press
  • Math – Saxon 7/6
  • Language – God’s Gift of Language  C  -A Beka
  • Spelling – Building Spelling Skills Book G - Christian Liberty Press
  • Science  Observing God’s World – A Beka
  • History  – Streams of Civilization (through early 17th century)
  • Latin  – Elementary Latin - Alethea Academy  using Henle
  • Writing -Elementary Writing II - Alethea Academy
  • Piano – Private instructor
  • Physical education
  • Drills – Typing: Mavis Beacon; Math: Quarter Mile Math; Reading Comprehension: A Beka’s Read and Think Skills

Reading List

  • Augustus Caesar’s World
  • The World of Columbus and Sons
  • Golden Goblet
  • Otto of the Silver Hand
  • I, Juan de Pareja
  • Eagle of the Ninth
  • The Second Mrs. Giaconda
  • Shadow of the Bull
  • The Phantom Tollbooth
  • Hittite the Warrior
  • The Hobbit
  • Swiss Family Robinson
  • Where the Red Fern Grows
  • Susan Creek
  • Black Thorn Winter
  • Squalls Before War: His Majesty’s Schooner Sultana
  • The Story of Rolf and the Viking Bow
  • The Red Keep
  • The Lost Baron
  • The Door in the Wall
  • Archimedes and the Door of Science
  • The Ides of April
  • Catherine – Called Birdy
  • Around the World in Eighty Days
  • Yearling
  • Cricket in Times Square
  • Lad: A Dog
  • Old Yeller
  • Freckles
  • Girl of the Limberlost
  • Mr. Pipes and the British Hymn Makers
  • Mr. Pipes Comes to America
  • Mr. Pipes and Psalms and Hymns of the Reformation
  • The Gammage Cup

This reading list includes some titles that I will read aloud to my children. My 6th grader is an enthusiastic reader and she was a little bored last year.  I have made this list with the hope that it will keep her busy, entertained and challenged.

“Do you no know that in a race all the runners run, but only one gets the prize? Run in such a way as to get the prize. Everyone who competes in the games goes into strict training. They do it to get a crown that will not last; but we do it to get a crown that will last forever. Therefore I do not run like a man running aimlessly; I do not fight light a man beating the air.” -I Cor. 9: 24-26

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If At First You Don’t Succeed . . .

Monday, July 28th, 2008

This weekend my baking performance was less than stellar. The chocolate chip cookie recipe that I can usually work with in my sleep failed. I do not have the faintest idea what went wrong. All I know is that in the end I was working with dough that resembled a glossy, light brown paste. I managed to glob it on to cookie sheets and bake the cookies. The cookies were edible but strange looking. There was no lack of opinions concerning what was to blame for the cookie failure. Thankfully, the cookies managed to disappear. (It’s funny how edible unattractive fare becomes when you are on a boat and hungry!)

Next, I tried my hand at baking a cherry pie from scratch. I often bake cherry pies utilizing canned cherries.  This time I pitted 6 – 7 cups of tart Michigan cherries and made the filling myself. My family is perfectly pleased with my own pastry filled with canned cherries and covered with a crumb crust. I just thought it would be fun to try making one from fresh cherries. Besides, I recently purchased this cherry pitter that I was eager to try out.

Well, the result was not the best.  The flavor of the cherry pie was terrific.  Michigan tart cherries are fabulous. But, the filling was watery. It was a mess to serve and not attractive. I will have to work on this recipe and let you know if I can get better results.

In spite of a variety of culinary failures, I did tweak my Chipotle Chicken recipe and it turned out to be a success. It is easy and delicious.

The Latest Revised and Updated Chipotle Chile Pepper Chicken

Rub Ingredients

  • 12 -16 trimmed, boneless, skinless chicken breasts
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 2 tbl minced garlic or 4 fresh cloves finely chopped
  • 1 tbl ground pepper
  • 1 teaspoon cinnamon
  • 2 teaspoon ground kosher salt

Thoroughly coat the trimmed, boneless, skinless chicken breasts with the rub. Refrigerate the chicken and let it sit in the rub for at least one hour.

Chipotle Citrus Sauce

  • 4 cups orange juice
  • 1/2 cup soy
  • 1/2 cup honey
  • 4 tablespoons chipotle chile peppers in adobo sauce finely chopped (you can purchase these in small cans at most grocery stores, specialty shops, and even WalMart)
  • 3 tablespoons cornstarch
  • 1/4 cup orange juice

Combine 4 cups of orange juice, the honey, soy sauce and chipotle peppers in a heavy sauce pan. Bring to a boil and continue to gently boil for one minute. In the meantime, dissolve the cornstarch in the remaining orange juice and slowly add this to the sauce.

Utilize 1/2 - 1 cup of the sauce to baste the chicken breasts in as you are grilling them.  Reserve the remaining sauce to serve with the chicken.

Set your grill on medium heat. Place the chicken breasts on the grill and cook, basting and turning the breasts, for about 6 minutes per side. The cooking time will depend on the thickness of the chicken breasts and your own personal preference. Do not overcook.

You can vary the spicy flavor of this dish by simply adding or subtracting the amount of chipotle peppers that you utilize.

“Not only so, but we also rejoice in our sufferings, because we know that suffering produces perseverance; perseverance, character; and character, hope.” -Romans 5: 3-4

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Terrific Teriyaki

Friday, July 25th, 2008

Teriyaki marinade or glaze is a wonderful enhancement to a number of dishes.  It adds great flavor to fish, beef, chicken and even rice. It is one of the easiest sauces to make. Children usually love the flavor of teriyaki sauce as it is sweet and not too spicy. However, if it’s a spicy kick your looking for, you can work with your teriyaki recipe to add this touch.

This week I served beef tenderloins and shish kabobs marinated in my favorite teriyaki glaze. This recipe  provides ample sauce to utilize both as a marinade as well as a glaze to work with while you are grilling. You will probably be able to save a portion of the glaze in the refrigerator for at least one additional meal.

Teriyaki Glaze

3 1/2 cups soy sauce

1 1/2 cups brown sugar

3 tsp. powdered ginger (or equivalent crystallized ginger)

3 cloves crushed garlic (or equivalent garlic powder)

5-10 drops Tabasco Red Pepper Sauce

1/4-1/2 cup Sirah or similar red wine

1/4 cup cold water

1 tsp corn starch

Heat the soy sauce, brown sugar, ginger, garlic, Tabasco Red Pepper Sauce, and wine in a heavy saucepan. Stir until the sugar is melted. Take 2 cups of the mixture and set aside to cool for later use as a marinade with beef or chicken. Meanwhile, stir 1 tsp. corn starch in cold water until completely dissolved. Add to glaze in saucepan. Heat glaze until boiling and stir for about 1 minute. Utilize  glaze when serving beef, chicken, or rice.

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce make it Chinese; garlic makes it good.” – Alice May Brock

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Pizza – A Classic

Tuesday, July 22nd, 2008

Everyone loves pizza in one form or another: thin crust, pan, hand-tossed, bagel, wood fired, grilled, gourmet, New York style, Chicago style, Lazio style, Sicilian style and the list goes on . . . . Then, one can add any number of toppings and sauces to suit individual tastes.

I, personally, think of Italy when I consider the origin of pizza. Regardless of where it was initially enjoyed, pizza enjoys a long history with its simple crust of flour and water. I have heard that even Vergil wrote about it in the following passage:

“Beneath a shady tree, the hero spread
His table on the turf, with cakes of bread;
And, with his chiefs, on forest fruits he fed.
They sate; and, (not without the god’s command,)
Their homely fare dispatch’d, the hungry band
Invade their trenchers next, and soon devour,
To mend the scanty meal, their cakes of flour.
Ascanius this observ’d, and smiling said:
‘See, we devour the plates on which we fed.’”

- Aeneid, Book VII

Hmmmm . . . it sounds like pizza to me. My husband and children certainly enjoy devouring their “plates”!

I have worked with a pizza crust recipe for several years now. I have modified it and seasoned it in a continual effort to create the ideal crust.

  • 10 1/2 cups flour
  • 1      Tablespoon salt
  • 4      Tablespoons sugar plus a 1/2 teaspoon for proofing yeast
  • 3 1/2 Cups warm water (about 110 degrees)
  • 3       Tablespoons active dry yeast
  • 2       Tablespoons olive oil

Note: Occasionally, I use 1/4 – 1/2 cup of wine in place of the equivalent amount of water. This adds a wonderful flavor.

Dissolve yeast in 1 cup of warm water. Sprinkle a small amount of sugar, 1/2 teaspoon, over yeast mixture to proof it. Let it sit until the mixture foams and increases to 1 1/2 to 2 cups.

Meanwhile, combine flour, salt and the 4 tablespoons of sugar in a large mixing stationary mixing bowl with the dough hood attached. I currently utilize my Bosch mixer but I have also been successful with my Kitchen Aid as well.

After the yeast mixture has increased in volume, pour it in to the flour mixture. Turn the mixer on low speed to incorporate the liquid into the flour. Repeat this process with the remaining warm water and oil. When the flour and liquid are sufficiently combined increase the mixer to speed 2 on the Bosch or speed 4 on the Kitchen Aid and knead the dough for 6 minutes.

The dough will be sticky and little difficult to work with at this point.  Place it in a large greased bowl. Cover with Cling and Wrap or a similar product. Place the bowl in a warm spot for about 45 minutes or until the dough is doubled in volume.

In the meantime, grease 3 large jelly-roll pans or cookie sheets. Now, lightly sprinkle the pans with cornmeal.

When the dough is doubled separate it in to 3 equal pieces. On a lightly floured surface, roll out each piece into a rectangle just slightly larger than the pan. Carefully place the crust into the pan, trying not to tear the dough as you move it.  I utilize a large spatula and a wooden spoon to help me at this point.

Now, add your favorite sauce, cheese and toppings.  I generally use Mozzarella cheese, a small amount of very sharp cheddar and a sprinkle of Parmesan on top.  My family enjoys pepperoni as a topping. My daughters and I love vegetable toppings like thinly sliced onions and green, yellow and red peppers liberally spread across the pizza.

Bake the pizzas in a oven set to 425 degrees for about 25 minutes. This is not a science: play with your oven to achieve the best baking results.

This recipe makes 3 large pizzas. You can divide the recipe by 1/3 to make 1 pizza.

“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”  ~Voltaire

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Aqua Fina

Sunday, July 20th, 2008

Young children love to play with water.  Inside, they enjoy filling the sink with water and playing with dish soap bubbles or washing their play dishes. Their child size  kitchen play takes on a new dimension when they can fill their cups, teapots and pans with water.

During the summer the options for water play open up. There are always the usual opportunities like playing in small pools, running through the sprinklers and playing with water guns.

Our children never tire of playing with water balloons. They do not simply lob the balloons at one another (although this is what occurs most of the time particularly as the older children get involved). Younger kids enjoy filling the water balloons. They always need help tying them. Then they float them in their little pools and create games centered around the water balloons. Our children have occupied several afternoons defending their fortress (play equipment) while the enemy attempted to overtake them… all with the assistance of water balloons as their weapons of choice.

One terrific water activity for younger children is ”painting”.  I equip my little ones with a buckets of water and large inexpensive paint brushes and I send them off to paint.  They, then, proceed to paint everything in sight: their play equipment, bikes, toys, outdoor furniture, garage doors, the barn and even their father’s tractor.  This is an innocent, harmless, cool and relatively clean activity that keeps children busy and content for hours. They absolutely love it.

During the warm, summer days water play can be an easy, terrific activity. You can enjoy playing with your children right in your own backyard.

“Summer afternoon – summer afternoon… the two most beautiful words in the English language.” – Henry James

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An Expert In His Field

Wednesday, July 16th, 2008

Customize your children’s chores.  They can become an expert in one or two particular areas.  You and your children will always know who is responsible for a particular chore.  This will end the “it’s not my turn” or “I did that last time” mentality.

One of my sons is the sanitary engineer of the house. Every morning he empties and re-lines the waste baskets throughout our home. This allows me to be certain that every day we start out with fresh containers. He has taken ownership of this position. There may be an occasion where he forgets to complete his job, but a gentle reminder is all that is needed.

My younger daughter is responsible for stocking  essential products in our bathrooms. Every morning she checks the supplies and makes certain that each bathroom has the appropriate paper, soap and shampoo products that are needed.  She restocks from a supply that we keep in the garage and communicates with me when I need to purchase additional products.

In the evening, after dinner, one of my sons vacuums the hardwood and tile throughout the main floor of our home. It only takes him about 10 minutes and eases a housekeeping burden during a very busy time of my day.

I call upon my children to assist me in various and random areas during the day. All of them assist me in the kitchen as sous chefs, help me pick up toys, put away laundry, and keep their own rooms neat. However, customizing some of their chores has certainly been beneficial in our home. It has eliminated unnecessary negative conversations:

  • “Who’s responsibility was it to empty the trash in the schoolroom?”
  • “Who’s turn is it to empty the dishwasher?”
  • “Could one of you vacuum under the dining room table?”
  • etc.

Customizing chores has allowed me to train my children in certain skills. For instance, my son knows that one cannot run a vacuum along a white floor board. He also understands that one must actually move furniture when you vacuum and not simply run into the chair legs with the vacuum.

Our children have learned the importance of finishing a job correctly the first time. It actually saves energy. If one does not line the waste basket after emptying it, he then must clean it out as well.

Children actually enjoy finishing tasks correctly. They do not like being nagged. Let’s face it: nagging rarely works well. So give them tasks and jobs in which they can be trained and become experts. I even pay my children for their terrific work.

Discuss your expectations with your children concerning their particular responsibilities and teach them to follow through on their jobs. You will have a more peaceful home (and a little neater one as well!).

“Do you see a man skilled in his work? He will serve before kings; he will not serve before obscure men.”  –Proverbs 22:29

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Not Daring But Delicious

Tuesday, July 15th, 2008

I subscribe to a fun blog roll called “The Daring Bakers”.   Here I read about the secrets of real foodies.  The names of these blogs say so much:  The Equivocal Epicurean, Thyme For Food, Passionate About Baking, Cream Puffs In Venice and La Mia Cucina.  These writers, with their culinary prowess, inspire, motivate and humble me.

These culinary superheroes work on the same challenging recipe once a month and then post their results.  Now, some of the yummy delights that they create sound easy on the surface:

  • Lemon Meringue Pie
  • French Bread
  • Cheesecake Pops

However, the recipes soon reveal that these challenges are not for the faint of heart.

Two months ago they whipped up Opera Cakes.  As far as I could tell these baking masterpieces took dozens of  hours to create. This did not deter me. In the secret places of my heart I desire to be a “Daring Baker” (while knowing that I could never come up with the actual hours in my day to work on the challenges and still provide a normal meal for my family!).

This month the challenge was a Danish Braided Bread.  Once again, the ingredients were numerous and the hours of preparation were daunting. But I woke up a couple of weeks ago in my home up north ready to take on the task. After all, it is in this kitchen up north that I feel most capable and creative.

I broke the news to my family as each of them woke up. I would be busy in the kitchen preparing the Daring Baker’s Danish Bread. I informed them that this would occupy the bulk of my day.  They tried to be encouraging.  However, their countenance dropped as they pictured the eleven of us seated around the table sharing this small danish at 10:00 P.M. after starving all day. I’m certain they also pictured me frantically rushing around the kitchen, unable to give them the time of day, as I worked on my challenge.

Well, I looked at their expectant faces and I did not have the heart to continue on with this project. After all, it was breakfast time and they were hoping for something more timely to enjoy…

So, I made pancakes.  I served them with tons of butter and homemade maple syrup.  My sons fried bacon outside over an open fire.  It was not really much of a challenge but it received rave reviews!

Here’s the uncomplicated but enjoyable recipe.

Pancakes

8   Cups flour

3   Tablespoons baking powder

2   Tablespoons sugar

1   Tablespoon salt

8   Cups milk

10  Eggs

3/4  Cup vegetable oil

Mix the dry ingredients in a very large mixing bowl.  Whisk until blended or sift if you prefer smooth pancakes. In a separate bowl, lightly beat eggs and add the milk and oil.  Pour the egg mixture into the dry mixture and mix until all the ingredients are thoroughly combined.

Bring a lightly greased griddle or heavy skillet to medium heat.  Using a ladle, spoon the batter on to the griddle.  Cook the pancake until the bubbles forming on the surface begin to pop. Then, flip the pancake and cook the other side until it is golden brown.  Serve the pancakes immediately with plenty of butter and, preferably,  homemade maple syrup.

“Better a dry crust with peace and quiet than a house full of feasting, with strife.” – Prov. 17:1

By the way, Happy Birthday to my super-hero!

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I Love Lemons

Friday, July 11th, 2008

We enjoyed a lovely visit from dear friends a few weeks ago. They left us with fond memories and sweet gifts.  One of these was a terrific cook-book by Anne Byrn called “The Cake Doctor”.

It is a creative powerhouse that takes ordinary cake mixes and customizes them, one recipe at a time, into fabulous desserts.  The recipes all appear to be easy to read and to follow.

Yesterday afternoon, I decided that we needed a lemon cake to go along with the approaching warm summer evening. It sounded sweet, fun and refreshing. It was 4:15 and I was short on time. So, I rifled through my new cook book, believing Anne Byrn’s claim that her recipes were “lightning fast”.

I found a cake on pg. 76 called “Butter Layer Cake with Sweet Lime Curd”. It was not quite what I had in mind.  So, I started improvising…

To begin with, I do not like the skimpy layers that one cake mix produces. I worked with two white cake mixes.  I exchanged milk for lemon juice, deleted the vanilla extract in the cake and increased the eggs and butter.

I pictured the cake filled with a lemon curd. I simply replaced the lime juice in the recipe with lemon juice. It worked perfectly. My daughters, who actually had never experienced making lemon curd, helped me with this part of  the recipe and found it fast-paced but fairly easy. I think the color and texture of lemon curd always makes it such a rewarding experience to create. The girls were pleased with their finished product.

I made a Lemon Buttercream frosting that proved to be just the right balance of lemony sweetness to crown this cake.  My daughter thought the adjective “bright” best described the flavor.

The ”Cake Doctor” recipe that I began with claimed 10 minutes of preparation time, 29 minutes of baking time, and an assembly time of 25 minutes.  Our cake was not quite that timely. However, it was fairly quick and easy. The lovely, tasty result was worth every extra minute.

Luscious Lemon Cake

2    White cake mixes

1/2  Cup fresh lemon juice

2    Cups water

6    Whole eggs

12  Tablespoons melted butter

2   9-inch cake pans

Preheat the oven to 350 degrees.  Prepare two or three nine inch cake pans by greasing the bottoms and sides with solid shortening and dusting them with flour.  Shake off any excess flour.  You may also utilize a cake-release product.  I have been quite satisfied with Wilton’s Cake Release.

Place the contents of the cake mixes, the lemon juice, and the water in a mixing bowl and blend on low speed until the mix is blended with the liquid.  Add the eggs, one at a time mixing after each addition. Pour in the melted butter. Mix on medium speed for two minutes.

Divide the batter evenly between the pans.  Bake for 25-35 minutes.  If you are utilizing 3 pans, your layers will be thinner and will require less cooking time.  Watch your cake and do not let it over-brown.  It is done when the center springs back after you gently press it with a finger.

Cool the cake in the pans for ten minutes.  Run a table knife around the edges and release the layers on to a cooling rack.  Cool completely.

Lemon Curd

3/4 cup sugar

1/4 cup cornstarch

1 cup water

3 large egg yolks, lightly beaten

2 Tablespoons butter

5 tbl fresh lemon juice

Combine the sugar and the cornstarch in a heavy saucepan.  Slowly whisk in the water. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.  This will take about 3 – 4 minutes. Continue to stir and boil the mixture for 1 additional minute.

Remove the pan from the heat.  Spoon about 1/2 cup of the mixture into the egg yolks and quickly combine.  Return the egg mixture to the pan and cook  for about 2 minutes, stirring constantly.  The final mixture will be thick and lemon colored.  Remove the mixture from the heat and stir in the butter and the lemon juice.  Cool completely.

Lemon Buttercream Frosting

1/3-1/2 c. lemon juice

8   cups sifted powdered sugar

1/2  tsp  orange extract

16 tbl. (1/2 lb or 2 cubes)  butter

Cream the butter until fluffy.  Add 7 cups of the sugar and blend on low speed until the sugar is incorporated.  Add 1/3 cup of the lemon juice and the extract.  Beat on medium speed until the frosting is light and fluffy.  Continue to add the additional sugar and juice in order to reach a spreadable consistency. You are aiming for a light, fluffy frosting that is neither too stiff nor too thin.

Assemble the cake by placing a layer on a cake plate and spooning the lemon curd over the layer.  Leave a border of about 3/4 of an inch. Now, place the second layer on top of the curd. If you are working with a third layer, repeat the process.

Frost the top and sides of the cake. Sprinkle the top with white sparkling sugar (India Tree).

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The Wheels On The Bus

Wednesday, July 9th, 2008

I am in the midst of planning  our 08/09 school year.  To date I have completed my curriculum for kindergarten, first grade, and second grade.  This was relatively easy to do since this is the eighth year I have taught kindergarten and the seventh year I have taught first grade. It is always exciting to work with my children during these early years when the world of reading is opening up to them.

Every year I tweak my curriculum a little based on the needs of my children. My son, who is entering second grade, was born profoundly hearing-impaired. He was implanted with a cochlear implant when he was four.  We have been working on his language development since his surgery. He has made slow but steady progress. We are thrilled with his development in the past twelve months. He also has a terrific speech therapist.

I believe he is ready for more substance in the areas of science and social studies. This means our artwork and projects will be thematic: we will make and then watch a paper mache volcano erupt, play with magnets and make Indian attire out of a paper bag. We will probably visit a fire station and read more about community helpers.

I usually begin the school day with my younger children participating in “Circle Time”. This is our time for songs, finger plays, games and stories.  I always include action songs like “The Hokey Pokey”, “Head, Shoulders, Knees, and Toes”, and “Bow, bow, bow, Belinda”. This helps get the wiggles out of their system and settles them down for seat work. We recite the “Pledge of Allegiance”, go on “lion hunts”, and sing nursery rhymes, traditional children’s songs and patriotic songs. We play games such as memory games; “Duck, Duck Goose”; directional games; and “Simon says”.  We also work on calisthenics as they love to do exercises like their older brothers. I always receive an enthusiastic response to Circle Time.  This is not the case  if I just dive into schoolwork.

Now, for the nuts and bolts: I am utilizing a common structure for each of the lower elementary grades with  my children working in their grade appropriate workbooks and texts.  This will simplify the coming school year, as I am familiar with the material and everyone will be on the “same page” so to speak.

  • Circle time
  • Bible – Gertrude Hoeksema’s “Come Ye Children”
  • Phonics and Reading – A Beka
  • Penmanship – A Reason For Handwriting
  • Language – A Beka
  • Math – A Beka
  • Social Studies and History - A Beka (supplemented with additional activities and reading material)
  • Science – A Beka (supplemented with additional activities and reading material)
  • Piano – Bastien
  • Art – painting, mosaics, A Beka craft books (this is simply a cut and paste craft book with directions), coloring, and clay. (I utilize a wonderful book by Mona Brookes titled “Drawing with  Children” for more formal art exercises.)

I supplement formal school work with drill activities such as Calculadder Math Drills, A Beka’s Reading Handbook drills and A Beka’s Language Exercises.

I have found that my kids work well with a structured routine that incorporates fun activities throughout the day.  However, part of the beauty of homeschooling is the flexibility it allows.  On certain days, we might read, paint and play games all day.  We can always catch up on workbook material later.

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Take Me Home Country Roads…

Monday, July 7th, 2008

We enjoyed a simple, lovely  weekend visiting our home up north.  The weather was terrific:  we enjoyed warm days under blue skies and star-filled cool nights punctuated by thunder showers.  The moon  was the perfect back-drop for the town’s fire-works display over the lake.

Difficult economic times have hit the small towns of the state.  Local businesses usually fund the Independence Day pyrotechnics.  Due to the economic down-turn, it was rumored that there was a lack of funding for this year’s display.  However, the rumors were put to rest as the fireworks sparkled and lit up the night sky.  It was a terrific small-town affair.

We enjoyed bike rides down quiet country roads.  It was a treat to watch tractors bale the first cutting of hay on the picturesque fields. We chatted with friends and acquaintances along our bike trails.  We discussed the recent freeze and its effects on the local apple trees and grape vines.  One ride was interrupted as we were invited into the yard of one of our neighbors to enjoy delicious banana cake and lemonade.

The younger children filled their days with transforming a chicken coop into a play house, playing in a very small pool ( $3.00 at Wal-Mart!), chasing fawns through the fields and picking wild flowers.  The older kids plinked in the yard, shot bows and arrows and played board games.  We all enjoyed time around the camp fire.

We savored a spicy grilled chicken dish on our last evening.  It was a tangy combination of chipotle peppers in adobe sauce, lime juice and honey.  The chicken was served with rice, fresh pineapple and a raspberry vinaigrette salad. After dinner we were treated to a delightful visit by another neighbor.  She surprised us with meringue drops which she served with homemade strawberry syrup.

It was a simple, lovely weekend.  Now, back to reality…

Grilled Chipotle Citrus Chicken

12   boneless, skinless chicken breasts

1     cup lime or orange juice

1/2 cup olive oil

6     chipotle peppers in adobe sauce finely chopped (purchase small cans in international section of grocery store)

1/3  cup honey

Mix the juice, honey, oil and peppers together until combined.  Pour 1/3 of the mixture into a large glass baking dish.  Refrigerate the remaining mixture.  Place the chicken in the mixture and cover completely.  Refrigerate and marinate for at least one hour or up to 24 hours turning and forking occasionally.  Spray the grill with a non-stick coating and set the temperature on medium.  Remove the chicken from the mixture and place the breasts on the grill.  Cook for about 7 minutes.

Use 1/3 of the reserved mixture to brush on the grilling chicken.  Turn and cook the chicken for another 7 minutes, brushing once again with the marinate.  Watch the chicken carefully and continue to grill it  to your preference.  Do not overcook.  In the meantime, bring the remaining marinade to a boil and serve it with the chicken.

“To sit in the shade on a fine day, and look upon verdure is the most perfect refreshment.” -Jane Austen

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