Grinding Coffee
Charles Henri...
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So long as we have homes to which men turn
At close of day;
So long as we have homes where children are
And women stay;
If love and loyalty and faith be found
Across those sills,
A stricken nation can recover from
Its greatest ills.
-Grace Noll Crowell
The Kitchen
Carl Larsson
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For delicious French toast, add a touch of vanilla, some cinnamon and a dash of nutmeg to the beaten eggs. It gives a sweet taste to the toast that maple syrup enhances.
When cleaning the kitchen, do the perimeters first and the dishes last. Clear the table, clear the stove, wipe down the stove top, wipe down cabinet doors, etc. By the time you get to the dishes, your kitchen is half done and you feel more encouraged.
Kitty's Breakfast
Emily Farmer
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The fairest home? It is not placed
'Mid scenes with outward beauty graced;
But where kind words and smiles impart
A constant sunshine to the heart.
On such a home of peace and love
God showers His blessings from above;
And angels watching o'er it cry,
"Lo! This is like our home on high."
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If you have ever tried to incorporate beans into your weekly menus, here is a great way to eliminate the steps of soaking, cooking, and seasoning dried beans: use the slow cooker. The slow cooker does it all in one step. Start the night before, and put in your beans and seasonings. Check the water level after a few hours as it evaporates, and add more if needed. Make sure to put it enough salt, seasonings and some sugar, molasses, etc. (a little more than you think!) for tastiest results, otherwise the beans will taste bland and watery. I find adding a dash of vinegar enhances the taste, as well. A mixture of different kinds of beans makes a nice soup. You can do baked beans or Mexican beans for refried beans, etc. by adding appropriate sauces and seasonings. Cook on low all night long, and by lunch the next day, your beans will be soft and ready to serve.
Editor's Note: Since writing the above, I think the advice may apply only to the freshest (newer) beans. Beans from the bulk section of the grocery store may be fresher than the pre-bagged kinds on the shelves. Old beans do require some soaking, I have found, or else they do not soften nicely. But soaking isn't so hard, is it? And cooking beans in the slow cooker is SO much easier than on the stove-- no boiling over, for instance!
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