Becka's blog rotating header image loading ... please wait....

Posts from ‘July, 2013’

What’s been happening around here

We've been keeping very busy around here for the last week or so, so there hasn't been much time to post. Just in case you are interested in what we have been up to, I invite you to hop on over to DD Megan's blog where she has a delightful post which very nicely sums up the activities we have been involved in this week. You can find it here.

Hope your week has been just as delightful!


P.S. We discovered quite by accident that the Cradle of Forestry is free on Tuesdays this summer, so if you are looking for an inexpensive adventure and can go on a Tuesday you might want to consider driving up to the forest.

Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail

Sweet. Cute.

I've been thinking about things which are sweet quite a bit recently. Our pastor has an object lesson for the children each Sunday evening. This past Sunday he showed the kids a jar of dill pickles and a jar of peach preserves. He talked about how cucumbers don't start out tasting sour and pickled but become that way as a result of soaking in the sour brine. The peach preserves which are sweet are cooked in a sugar syrup and become even sweeter. The analogy is that we as Christians need to be careful not to "soak" in the bitterness of the world we live in but to abide in the sweetness of the Lord.

We've been keeping our little grandson, Ryan about once a week while Mark and Katie go for her regular prenatal visits and run a few errands. Ryan loves Buddy the cat and we have been trying to teach him to be gentle with Buddy. We have also been working with Buddy (who is, after all, a cat and is somewhat playful) to be gentle with Ryan. Ryan just beams from ear to ear as he pets Buddy and then he says, "Sweet. Cute." We think those adjectives fit both of them. 🙂


Early Monday morning we heard the joyful news that a sweet little granddaughter had been born. Little Avery Nichole weighed in at 7 pounds 12 ounces and was 20 1/2 inches long. Both mother and baby are doing well and hope to come home from the hospital soon. We are thrilled with this sweet (and cute) blessing from the Lord.

Here she is one day old:


Here is the happy family:



Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail

New recipes


We are having a bumper crop of blueberries this summer and I still had a few from last year in the freezer so I decided to try out a recipe for canning blueberry pie filling. I omitted the cinnamon because I thought that would make it a little more versatile. We like to stop at the Old Amish Store in Berea, Kentucky when we drive through there and I had some Therm-Flo, which is similar to the Clear Jel listed in the recipe. I have used it for other pie fillings and like the consistency of the finished product.


I made this dessert to try out a jar of the filling and we both agreed that it was worth the effort.


I also tried out a new recipe for pork chops that I had printed out a while back. We both thought they were really good. Actually, we have liked nearly every recipe of hers that I have ever tried. 🙂 So, if you have some pork chops on hand you might want to try this for something different.


We are still in a waiting mode. Our new little granddaughter should be here by early next week, one way or another.

DD Megan was able to see her surgeon this week and has her thyroid surgery scheduled for early in August. She and the children are planning to come here for a visit before then. We would appreciate your prayers for her as there are lots of things that need to be worked out in the next few weeks.

Hope you are having a good week.


Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail

This and that

We saw the following meme on the 4th of July:


It has been very rainy here all week. It will be sunny for a while and then it clouds up and pours down rain for a while and then the sun comes out again. This can be repeated several times over the course of the day. The cooler temperatures have been a nice change, as has been our green lawn. Usually by this point in the summer our grass is starting to turn brown.

We have had a busy week with a couple of birthday celebrations, visits from friends, and various and sundry household projects. We are eagerly anticipating the birth of a little granddaughter any day now and will be sure to document that momentous occasion.

I was given some delicious corn this week and thought I would share a tip I saw on a cooking show a while back. I have read a variety of tips regarding cutting corn off the cob and have tried several methods but I really like this new one. The chef suggested cutting the corn off the cob while the corn is lying flat on a cutting board. After you cut off the kernels you can hold the cob vertically to scrape it if desired. I have tried this the last few times I have cut corn and find that it works well for me and seems to create less of a mess, which is always nice--I make enough messes in other ways!

Here is a picture of the technique--please disregard the stained cutting board:


We are getting a good crop of blueberries this year and I tried a new recipe for a blueberry quick bread this week--unfortunately I forgot to put the sugar in the bread! It has quite a few healthful ingredients and we have enjoyed it by topping our slices with some local honey. 🙂 Here's the recipe if you want to try it yourself:

Blueberry Oatmeal Bread

1 1/2 cups whole wheat pastry flour or white whole wheat flour
1 cup old fashioned or quick oats
3/4 cup sugar
1/2 cup wheat germ
2 tsps. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups plain or vanilla yogurt
1/3 cup oil
2 large eggs
2 tsps. vanilla
1 cup blueberries (if using frozen, thaw first)

Preheat oven to 350 degrees. Grease, flour, and line a 9" bread pan with waxed paper. In a large bowl whisk together flour, oats, sugar, wheat germ, baking powder, cinnamon, soda, and salt. In another bowl whisk together the yogurt, oil, eggs, and vanilla.

Gently fold the blueberries in the flour mixture to coat them with flour. Next fold in the yogurt mixture gently just to combine all the ingredients. Pour batter into the prepared bread pan and bake for 50-60 minutes.

Have a blessed Sunday,


Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail