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Posts from ‘March, 2014’

Update on the grandchildren

A few weeks ago our daughter Megan and granddaughter Maddie flew down and were here with us for a little over a week. Maddie was not quite two when they arrived so she could still fly for free. Megan's husband Jim and their son Drew drove down the following weekend so that Jim could attend a conference. And so we were able to spend time with them too. While they were all here visiting we were able to get the entire family together a couple of times. I had hoped to get all five of the grands together for a picture but it didn't happen. I thought I would post a few individual pictures of each of the children and tell about their interests and activities at the moment.

Drew is the oldest and he just turned seven. He is in first grade and is reading quite well. He got a basketball goal for his birthday so if the snow ever melts in Michigan I'm sure he will be practicing his shots. He also enjoys the Ninja Turtles and has quite a few of the little action figures. We got him some Ninja sheets for his birthday. While they were here we spent a day at the Children's Museum. Here he is looking at an exhibit about banking.


Maddie turned two while she was here visiting. She is very active, enjoys reading books and playing with her brother Drew. Her vocabulary really grew since we last saw her at Christmas. She keeps us entertained with her antics.

Here she is acting as secretary at the bank exhibit at the museum:


She woke up from her nap one afternoon with her shirt in this configuration:


Ryan will turn three next month. He loves music, letters, and numbers. He is a good singer and enjoys listening to music. He knows all of the letters of the alphabet and is learning to read a few words on his own. Below is a short video Mark sent us of Katie working with him on reading. The flash video will probably not show up in the e-mail or blog reader versions. You will have to go to this blog post to see it.

Avery is eight months old and is nearly always happy and smiling. She has recently discovered her voice and her feet. Why is it that babies want to put their feet in their mouths? She loves to stand and walk around the furniture. She does a dead man crawl at a pretty fast pace and loves to try to catch up with Buddy. She also just got her first tooth.


Little Della just turned two months old and now weighs nine pounds. She is starting to smile and coo and is sleeping at night for longer stretches of time, much to the delight of her parents.


She came over for dinner last week and we were able to coax her to smile for us.


We were able to get a picture of the three little girls wearing hats that DH Rob knit for them.


We are truly blessed.


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A few new recipe ideas

I've tried several new recipes that we have enjoyed recently. Sometimes my motivation for trying a new recipe is to try to use up things that I have on hand. Two of the following recipes met that criteria. I checked out a book of Middle Eastern cookery from the library and saw a picture of a salad which looked very colorful and tasty and which would also use up a few radishes that I had on hand. Here is my version of the recipe:


Jerusalem Salad

2-3 small (mini) cucumbers
3 roma tomatoes
1/2 of a sweet red pepper
4-6 radishes
1/2 of a red onion
1/4 cup chopped fresh parsley
5 Tbsps. olive oil
zest of one lemon
2 Tbsps. lemon juice
1 1/2 Tbsp. rice vinegar (could use red wine vinegar or cider)
1 clove garlic crushed or sliced
1 tsp. sugar
1 can or about 2 cups cooked chick peas

Clean and dice all the vegetables into about 1/2 inch pieces. Mix in parsley. In a bowl whisk together the olive oil, lemon zest, lemon juice, vinegar, and sugar. Add salt and pepper to taste. Pour over vegetables. Serve on plates topped with some of the chick peas. You could also add Feta Cheese and/or black olives if desired.

I tried this recipe for white bean dip because I had some sun dried tomatoes in the freezer that I wanted to use. It went together very quickly and we enjoyed eating it with fresh vegetables and some pita chips. Please keep in mind that dips and casseroles rarely photograph well, but be assured both of these recipes taste very good. 🙂


I tried this recipe for Crunchy Beef Casserole from the Southern Plate website because it had rave reviews and because I had everything the recipe called for including a can of French fried onion rings. Rob really enjoyed it and encouraged me to be sure to make it again. That's always a good sign. 🙂


Do you ever search for recipes to use up ingredients that you have on hand? Have you found any new favorites that way?


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A new book at the library


I often stop by the new acquisition area at the library to check out recent arrivals. The last time I stopped by I found a book called Put 'em Up! Fruit A Preserving Guide & Cookbook by Sherri Brooks Vinton.

The book is divided into sections by type of fruit and has many good ideas for preserving various types of fruits and then has recipes for utilizing the things you have preserved. There are recipes for jams, conserves, jellies, vinegars, syrups, gastriques, shrubs, cordials, and many other items.

The beginning of the book has a wealth of information about preparing fruits for canning and freezing with lots of clear pictures of the equipment needed and the techniques used for common types of food preservation. This would be a wonderful resource for someone who would like to begin canning fruits and jams.

I'm hoping to try a few of the recipes and ideas presented in the book with some of the berries from our garden. I'll try to keep you posted on the results. 🙂

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Cherry Coffee Cake


I recently made this cake for a church function and realized I had never posted the recipe here on the blog. I got this recipe many years ago from a woman who is a missionary in France. It takes basic ingredients which nearly everyone keeps in their kitchen, it's easy to make, it serves a crowd, and it is delicious. You can also make it with blueberry or peach pie filling. I know some of my readers routinely have large groups of people in their homes so this recipe is a good one to have on hand.

Cherry Coffee Cake

2 sticks butter
1 3/4 cups sugar
1 tsp. almond extract
4 eggs
3 cups flour
1 1/2 tsps. baking powder
1 can cherry pie filling

Grease and flour a jelly roll pan and set aside. Cream butter and sugar then add eggs and almond extract. Next add baking powder and flour and mix to form a smooth batter. Spread 2/3 of the batter into the prepared pan and then drop spoonfuls of the pie filling on top. Drop the remaining batter by spoonfuls on top of the fruit. Bake at 350 degrees for 30-35 minutes or until it tests done and is lightly browned. Drizzle with a glaze made from 1 cup sifted powdered sugar mixed with a bit of cream or milk to make a drizzling consistency. This is easily cut into 20 pieces.


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