Are You Positive?

I have learned a lot this year.



This year brought me lessons in patience, perseverance, and humility. There were times this year when God’s Word was proven faithful and true in my life  and times when my trust and faith in the Lord were tested. I have gained sympathy for people with skin disorders and uncontrollable itching (it’s NO fun!) and even compassion for a few people  (that’s not a feeling I’ve really ever experienced–this is new to me).



However, daily, I am reminded of all the lessons I haven’t yet learned. Lessons in time management, organization, tact, hospitality, patience with children, general people skills, gratitude and graciousness, how to really listen, and how to ask questions (to name a few).



I did form a good habit this year.  When the gas prices rose so high and didn’t appear that they would ever come down I really formed good gas conservation skills.  I can now stay home for days at a time and be content and when I do have errands I combine them to be efficient.



But there are many, many habits that my mind keeps telling me I haven’t formed yet.  The mind is a powerful thing and it has the ability to get you down over things.  For example, my housekeeping habits–after almost 14 years of marriage, I still DON’T have good habits formed!  There, my secret is out!



I can hear many of you saying, “Oh, you’re being too hard on yourself!”  And you’re right, that is the truth, we are always hardest on ourselves.  We are our own worst critics.  I’m sure you all have things that you’re down on yourself for.



Why is it that we focus on the negative things in our lives?  ”I can’t do it…I’m not good enough…I’m not smart enough…I’m not pretty…I don’t do enough”…and on and on and on.



Let’s go into 2009 with a proper outlook.  Let’s focus on positives.  There is a time and place for introspection and change, but make sure that you are doing plenty of reflecting on the growth and change that you have already made–the positive things in your life and give yourself some healthy affirmation!  If this is an area you struggle in (seeing the good), perhaps a good idea would be to keep a journal so you can look back and see all the positive things in your life.



Last year at this time I wrote about focus–focusing on changing one thing at a time for best success.  It’s ironic, I am still thinking about focus, but in a little different way.  For myself, this year, rather than focus on one thing at a time to change, I am just going to focus–every day–on what ever is before me.  I’m not making any resolutions this year.  I am just going to focus on my normal routine, but with making a real effort to be mentally present in each activity that I do.  



Let me explain, perhaps you can relate.  In this multi-tasking world that we live in, we all have to juggle so many things.  I’m not so sure this is healthy for us.  If you have been reading for a few weeks, you know that I have to cut down on my stress levels for my physical health.  I have relieved a lot of my stress by cutting down on the activities I have to juggle, but I am now seeing that I am juggling too many thoughts as well.  I could be home all week, but my thoughts are running around like crazy!  If I’m doing one thing, my mind is thinking of 3 other things!  I don’t feel this is healthy for me, it can add to the stress.  So I’m going to change.



I made changes in my physical health–my activity level and now I’m stepping into the realm of mental health–laying down rules for my thoughts.  Yes, you can take control of your thoughts.  You can read more here.  My rule is (I’ve already started, no sense waiting for the new year) that whatever activity I’m involved in (cleaning, cooking, conversation, homeschooling, blogging, etc.), I determine to focus mentally and not be tuning out and thinking of all the other things I have to do.  No more juggling!



So you see it’s the end of the year and once again I’m thinking about focus.  What are you going to focus on?  Whatever it is, be sure to focus on the positives!  Maybe you need to focus on being positive and stop condemning yourself.  I love what Joe McGee said in this month’s newsletter–you can’t love your neighbor as yourself if you don’t love yourself!  So true.  (Matt. 22:39)



And I will leave you with one final thought.  In Psalm 139:17-18, the Bible tells us that God is thinking so many precious thoughts about us each day they cannot even be numbered!  That’s got to make you feel good.  :)



Wishing everyone a very merry Christmas and a happy new year!

Yummy!

I made the most delicious thing the other night–homemade egg nog!  Let me tell you, it was fabulous!



I love egg nog, but it is not something I have had much in the last few years.  I don’t think I’ve bought any in the last year at least, maybe two.  I can’t help but read labels and I can’t bear to buy it when it has all that junk in it–high fructose corn syrup and chemical thickeners, flavors, and preservatives.  Plus in the last few years the store kind is just too sticky sweet for my taste.



I opened up my Joy of Cooking the other day and the recipe for homemade egg nog didn’t seem to fit my needs.  First of all, it was for a very large crowd, second, it was complicated as it called for cooking for egg safety, and third, it called for Rum.  I wasn’t sure if I could cut the recipe down by 12ths or if it would taste like my favorite store brand without the rum.



On a whim I just decided to be creative and create some of my own.  I used the following ingredients:

1/3 cup raw cream
1/3 cup raw whole milk
1 raw egg yolk
1 Tb sugar (you could use honey or stevia, they may impart their own flavor)
dash of vanilla
sprinkle of nutmeg

 

This made one serving (about 7 ounces).  I mixed it with an immersion blender, but I think you could whisk it, as well.  The blender actually made it foamy and I could do without the foam.

 

I did not heat this to cook the egg, I was brave and drank it raw!  I consider myself a brave person when it comes to food.  I cooked a roast one time that I had left on the counter all night to thaw.  I figured I was going to be cooking it for 3 hours, that should kill anything harmful.  :)  I’m sure some of you have nibbled on raw cookie dough, even though we’re told we’re not supposed to do that!

 

I mixed the nog and then had it drank within 30 minutes, it’s not like it sat out for hours.  :)  So procede at your own risk.  Ideally, use eggs that are farm fresh, they are safer.  Or you could look up the Joy of Cooking recipe and follow the instruction for heating it up.  The other day a friend mentioned that this would make good ice cream.  Maybe next year I’ll try that!

 

I am going to enjoy making this every holiday season now.  I hope you enjoy it as well.

Funny

I found a funny on a blog I frequent – Cheeseslave.  It’s funny, but it also reiterates my motto – If God created it, it is healthy; if man has processed it, it is unhealthy.

I had not personally seen the ads from the Corn Refiner’s Association until reading this post.  I don’t watch much television.

The spoofs in this post are great!  I especially like the one with the fellows from King Corn.  If you haven’t seen King Corn yet, please check it out.  I also really like the one with the children and the apple.

These will only take a couple minutes to watch.  And you might learn something, too!

Beware that at the very end of the post, there is an offensive word.

Homemade Yogurt

You can make this with raw or pasteurized milk, but raw milk will give you more benefits.  This makes a nice, mild yogurt, not too sour.  My daughter and I eat it plain, my son prefers some all-fruit jelly added to his.  You could also sweeten with raw honey.  Yogurt provides us with beneficial bacteria and protein.  Plus, yogurt is very low in carbs!

 

This recipe is really easy; I think it takes be about 40 minutes at the most.  Just read through the entire recipe before starting (and check out the pictures at the end of the article).  Last time I made it, I also folded a load of towels at the same time J.  I do this once a week to keep us supplied.  It will make almost 2 quarts.

 

For the starter, I use Dannon Plain whole milk yogurt.  Some say you can always save some of your yogurt to start another batch, but I have heard that it will not set up as firm each consecutive time.  I buy a container of Dannon yogurt and then freeze it in an ice cube tray for later batches.  I use ½ cup fresh yogurt or 4 yogurt cubes as my starter.

 

I pour 6 cups of milk into a two-quart saucepan and heat over medium heat on the stove until it reaches 180°F.  I stir frequently (or rather, I whisk) and use a meat thermometer to accurately test the temperature.

 

Then I turn the heat off and cool my milk down to 110°F.  You will kill your starter if you add it to milk that is heated to 115°F or higher.  To cool down quickly I set my pan over a plate of ice and constantly stir or whisk it.  When the temp is at 110°F, I then stir in the starter (see above).  This will bring the temperature down a bit.  If I’m using the yogurt ice cubes I will actually add them at 120°F, since they will bring the temperature down quite a bit.  You want the temperature to be 100°F when you are ready to pour into your jars.  If it has dropped below this, just put it back on the stove and gently warm it, stirring constantly.  If it’s a little about 100°F, don’t worry; it will cool when you put it in the jars.  Now you are ready to pour into quart jars and put on the lids.

 

You need to keep this warm for 6 hours.  Some people will put them in the oven with the light on.  I don’t think my oven stays warm enough for that.  Some people will put them on a heating pad and wrap them in towels.  I put mine in a little cooler.  Before I start the process I will fill the cooler halfway with hot water to get it warm.  Then I dump the water out right when I’m ready to put the jars in.  I will put the jars in and pack a few hand towels around and on top of them to insulate even more.  Then I set the timer for 6 hours.  When it goes off I take the yogurt out and chill it overnight before we eat it.

 

Homemade yogurt has more of a custard-like texture than store-bought yogurt (I am speaking of plain store-bought, not fruit flavored).  This is because the manufacturer has added powdered milk to thicken it up.  Store-bought plain yogurt is not a food to avoid, but it is a compromise food; homemade is ideal.  Powdered milk is processed milk and you know what I say, “If God created it, it is healthy; if man has processed it, it is unhealthy.”  According to Nourishing Traditions, by Sally Fallon, “commercial dehydration methods oxidize cholesterol in powdered milk, rendering it harmful to the arteries.  High temperature drying also creates large quantities of cross-linked proteins and nitrate compounds, which are potent carcinogens, as well as free glutamic acid, which is toxic to the nervous system. (pg. 35)”  So powdered milk is something you want to stay away from.  Powdered milk is added to skim, 1%, and 2% milk to give it body, also to yogurt to thicken it, and many other packaged food items.

 

I like thick, creamy yogurt, so I strain some whey out of mine.  Plus I need the whey anyway; I use it in my oatmeal, pickles, sauerkraut, and more.  You can place some cheesecloth in a wire strainer set over a bowl and fill it with yogurt.  Cover it and place it in the refrigerator for an hour or more (I usually leave overnight).  I buy unbleached coffee filters (basket-style) from Whole Foods and use them instead of cheesecloth.  The longer you let the yogurt strain, the easier it will be to turn it out of the cloth or filter.  I strain some of the yogurt and then mix it with some that is unstrained.  You will have to play with it to get the thickness you are looking for.  I usually end up with a little more than half the amount I originally made.  But it’s worth it, to me.  It’s oh so creamy and delicious!  If you want to make dip out of it, just strain more whey out of it.  Some use strained yogurt in place of cream cheese, too.