Pecan Season

Here we are at the end of October and quite possibly the BEST pecan season we've ever had!  

I have three large pecan trees in my backyard and despite record high temps and a drought this summer, these trees have pumped out 

pounds and pounds of pecans.

And not just regular pecans, 

these babies are full and buttery.  

Literally the best harvest we've ever had!

And every October, me and Abby are in the backyard harvesting these beauties.  Abby has an un-natural love of pecans (or any nut for that matter).  Some years she'd eat the shells and all!  But most days we'd sit together and I'd shell half a dozen or so for her.

But this year is a little different.  

Abby is going on 15 years old, and the poor girl is feeling it.  She still goes outside with me to harvest pecans, and I still feed her as many as I can crack by hand.  

Maybe the trees know, too, that this is Abby's last pecan season.  Maybe that's why they're extra good this year.

And you can be sure that I'll bloody my fingers shelling them to make sure she gets her fill.

Thirty Years

October 23, 1993

Two young kids in love.

October 23, 2023

Two old farts STILL in love!

30 years

360 months

1,560 weeks

10,950 days

and still counting...

Turning 22

I don't know about you, but I'm feelin' 22...

(sing along ala T.Swift!)

Everyone in our family has a birthday buddy.  

Mary Grace and John Paul are a mere 

six days apart by dates.

It's a busy time of year for us!

Due to unforeseen circumstances, we couldn't make the drive to go see JP this year.  

But thank goodness for Door Dash!  

This mama sent him a lemon Bundtini to celebrate.

(IYKYK)

He had a quiet evening hanging out with his friends at his apartment.

You know, it's a mother's job to teach her children not to need her anymore.

The hardest part of that job is accepting success.

Even at 22, you'll still always be my sweet little boy!

Turning 12

Our Mary Grace turned 12 and we celebrated 

for three whole days!

When you're the youngest of five and the only girl, sometimes you have to be a little bit EXTRA.

We started off with a trip to the mall for some shopping and getting her ears pierced.  

She was such a trooper and didn't even flinch!  Now she can hardly wait for the six weeks to pass to get some fun and funky earrings to wear.

 

I had taken to FaceBook to ask about fun places to have lunch or dinner to celebrate.  You all gave some great ideas and I was excited to take her out.  When lunch time rolled around, do you know what she wanted?  

Mall pizza and her favorite drink from Starbucks!

The next day, we had a girls night out and went to see the Taylor Swift ERAS TOUR movie.  It was so cute seeing her sing and dance to the music.  She even came prepared with friendship bracelets to trade!

The last day of celebration stole the show!

Our #3 son, and Mary Grace's best buddy-John Paul, came into town to take her to her first concert.  They ventured into downtown Houston for Suki Waterhouse.  And honestly, I have no idea who she is or what she sings!  But Mary loved it and rode that high through the weekend.

Oh, and there was even a solar eclipse in her honor!

Fitting, don't you think?

But I don't know how we'll top THAT next year!

Fire Cider

The end of summer begins the prep for cold and flu season.  My counter is currently filled with jars full of ferments for wellness, and the main one is FIRE CIDER.  Fire cider is full of health benefits from medicinal plants and herbs that are infused into raw apple cider vinegar and sweetened with raw honey.  A tablespoon a day will help support your immune system and overall health throughout the year but especially during cold and flu season.

Here's how I make it:

You'll need:

Organic apple cider vinegar with "the Mother"

Onion

Lemon

Garlic

Turmeric

Black Pepper

Ginger

Rosemary

Horseradish

Any Hot Pepper

Chop all ingredients and add to a glass jar.  Pour apple cider vinegar over and make sure the ingredients are submerged under the vinegar.  Loosely lid while fermenting so gasses can escape.  Place in a cool dark space and shake occasionally.

Let ferment for 2-6 weeks.

Strain into glass bottles for storage and sweeten to taste with raw honey.

Work up to taking a tablespoon a day, this is potent stuff, and increase to 2-3 tablespoons in the event of illness.

All of the ingredients have amazing health properties and really help to support a healthy immune system. If you can't find the ingredients listed above, you can always substitute dried OR any other medicinal plants you may find like elderberries, sage, oregano, lemon balm, lemon verbena, holy basil/tulsi, savory, catnip, etc.

Herbal vinegars like this should last a year at room temperature.

Homemade Yogurt

Yogurt can be expensive to buy plus it has a long list of artificial ingredients.  Many years ago, when I still had little kiddos at home, I used to make it in the crockpot.  Fast forward a decade and my boys still love the stuff with granola and fruit.  

So, I pulled out my trusty crockpot and am sharing this easy recipe with all of you!

Homemade Yogurt

Pour one gallon of milk into your crockpot.  

Store bought milk is good, but if you can source raw milk, the taste and nutritional value 

will be even better!  

Set your crockpot to LOW and let it go for 2 1/2 hours.

At the end of 2 1/2 hours, 

unplug the crockpot and let sit for 3 hours.

At the end of 3 hours, the yogurt should be around 110 degrees. If it's hotter, you could possibly kill the yogurt cultures.  Mix in one regular container of unflavored Greek yogurt. Make sure it says, "active cultures".  Then wrap your crockpot in a couple of towels or a blanket and let it sit 

for12 hours.  

THAT'S IT!

Look at those vanilla specks

Don't forget to save one cup of your yogurt 

to start the next batch! 

You can get fancy and flavor your yogurt if you like.  I added two Tahitian vanilla beans to the milk and the flavor was so good!  You can add honey, flavorings, or just leave it plain.  If you like really thick yogurt, you can strain it through cheesecloth.  

We like to eat this with fresh fruit or jam, with granola, in the blender with frozen fruit for a cold smoothie, and I like to use it in place of sour cream in a lot of recipes.

It stays good in the fridge for two weeks.

Back to Homeschool

All of my Facebook friends are posting sweet back to school pictures of their kiddos, so I thought I'd post a back to HOMEschool picture at the Creamer house.

No new outfit, no chalkboard sign about the year, and best of all...I didn't have to spend a hundred bucks in school supplies!  Just a sharpened pack of pencils and a new spiral notebook.

It's simple, it's comfortable, and her only distraction are the two kittens playing in that basket.

Happy Birthday, Ryan!

Happy birthday, Ryan!

It's your last year in your twenties, 

so you better make this one count.

In my last post, I talked about how we all have a "birthday buddy."  Two days ago we celebrated Kyle, and now it's Ryan's turn.  

And keeping true to Creamer  brother fashion, while Kyle keeps things simple, 

Ryan is always just a little bit extra.

We went out for sushi, enjoyed a homemade Chantilly cake (VERY labor intensive btw!), and Ryan added to his library with a set of books, 

he's a very voracious reader.

He ended the night at the pool with friends t

hen a movie night to finish it off.

If you know Ryan, then you'll know this was a very laid back day for him.  Maybe his brother is wearing off on him, maybe he's growing up and settling down, all I know is that I have a year to save up for his next birthday because sushi and homemade cake won't cut it for his 30th!

And how can I have a child who is almost 30?

Don't blink, mamas!

Time goes by way too fast!

Happy Birthday, Kyle!

Y'all, SURELY I'm not old enough 

to have a 26 year old!

But that's the year we celebrated with our sweet Kyle this weekend.

This son of mine is a "no-fuss" kinda guy.  

He wanted to keep things simple this year so all he asked for was a homemade peach cobbler, a weighted blanket, and an afternoon out with his dearest friend.

He's also a creature of tradition.

So I put out a  Creamer birthday breakfast of kolaches, apple fritters (his FAVE!), and donuts.

He also got his homemade peach cobbler with vanilla Blue Bell, of course!

I asked him why he didn't want to go out the Astros game or the shooting range for his birthday and he said, "Mom, as you get older you just want to keep things simple!"

Son, you are preaching to the choir on that one!!!

Happy simple birthday, my sweet boy.

You are loved more than you'll ever know.

A New Job For Me?

I have been out of work since November of 2022.  My 31 year nursing career was cut short by refusing to take the Covid vaccines. I have been in quite the funk about it for longer than I care to mention!  I don't want to go back to bedside nursing, so I've been applying to random jobs in remote nursing, retail, and food service, 

YOU NAME IT!!!  

No one wants a 54 year old former nurse.

I've prayed and prayed for the Lord to show me where to go and what to do.  

He has been painfully silent.

And yet, he has provided for us every single day!

I like to be creative and I like to be at home.  

I LOVE to garden and sew, so that was my outlet in dealing with my depression.  

I often post my projects on Facebook and other social media and inevitably I get several private messages offering to buy my creations.  

I began to think, why not sell what I create?

So I'm here to announce my new online store:

HERB & THREAD

Handmade soaps, tinctures, salves, balms, etc...made from herbs organically grown in my own backyard and that I and my family use ourselves.  Also, a variety of hand sewn products that tickle my fancy.

I'm busy making products to launch the store and will let you know as soon as it's up and running!

In the meantime, say a prayer for me!

I think this is where the Lord is leading me.

The Three Oil Soap

It's too hot to garden, I can only clean the house so much, and my sewing machine is broken!  In a fit of boredom, I busted out my soap making bin and searched for the perfect soap recipe, and I think I've found it.

I call it my "Three Oil Soap."

It's a lovely, old fashioned soap.

You know, like Granny used to make out by the "cement pond" and Ellie Mae used it and she had the most beautiful skin in all of Beverly Hills!

It's makes the most creamy bars and the ingredients are very moisturizing and nourishing to the skin.

Three simple oils:

Tallow

Castor Oil

Coconut Oil

Unscented, no preservatives, organic.

I'm not sure I can wait the six weeks 

for them to cure!

 

These will be available in my online store in August and I can't wait for you to try them, too!

Preserving Herbs Part 1

  I have a dedicated garden box right outside my kitchen for herbs.  I use them in cooking almost daily and I prefer to use them fresh, 

but herbs don't grow in the winter 

so I've set about ways of preserving them to enjoy later in the year.

 My first project was an Italian herb blend.

I've been snipping loads of Genovese basil, parsley, rosemary, oregano, and thyme.

I dry them in my dehydrator, and in a couple of hours, they are brittle to the touch and ready for storage.  I chop piles of dried herbs into smaller pieces and store them in an airtight jar.

The herbs will last for months and we'll have 

a little taste of summer in the heart of winter!

Our Daily Bread

I've baked bread off and on for many years.  

My go-to method was always the "no knead method" that lets the dough ferment for 

12-18 hours.  

That's too dang long to wait for bread!

One day while scrolling on TikTok, I found the BEST process for a loaf of daily bread.  It is literally perfect, takes almost no effort, and I can have it in under four hours!

Credit to @brittkubicki

 

Basic Sandwich Loaf

In a bowl, combine:

3 cups all purpose flour

1 1/2 tsp. each of instant yeast, salt, and honey

1 1/2 cup of warm water

Mix ingredients.  Dough will be wet and sticky, if it's not, add a tablespoon or two more of water.

Allow to rise for two hours.

Dough should be doubled in volume 

and full of bubbles.

With two forks, pull dough away from sides of bowl and into the center. 

Go all the way around the bowl.

Drizzle a small amount of olive oil over the dough, dip your hands in that oil, and work the dough ball off the bottom of the bowl.  Pick the dough up and let the weight of it pull it into a rectangle.  Then roll the dough onto itself to form a loaf.

It doesn't have to be pretty!

Plop your loaf into a well buttered bread pan 

and allow to rise about an hour.

Your loaf should rise about 1-2 inches 

above the bread pan.

Heat oven to 375 degrees 

and bake for 45 minutes.

PLEASE, do not cut your bread 

right out of the oven!!!

Allow it to cool completely...

or almost completely.

This is the perfect sandwich bread or 

daily loaf to serve with meals.

Now will somebody please pass the 

butter and honey?

A Busy Week!

Every June, there is a week that is book ended with Father's Day and Doug's birthday. 

Last week was that week!  

 

Doug and his dad

We celebrated Sunday at Doug's parent's house with a massive dinner, chicken fried steak, country gravy, black eyed peas, squash casserole, and the most delicious banana pudding...

all prepared by our kids.  

It was a good 'ol southern Sunday supper FEAST!

And then on Saturday, we did it all again 

for Doug's birthday!

All the kids were home and we had a wonderful celebration with food, drinks, and two cakes!

My whole heart in one picture!

(even if they do drive us a little crazy!)

Doug, you're like a fine wine 

that just gets better with age...

and sometimes you make me a little tipsy!

Hope you've had a wonderful week,

we love celebrating YOU!