The List Maker

Even though I am at home, sometimes it still feels like there are not enough hours in the day. As the posse gets older, we are taking part in more activities. Trying to schedule the things that NEED to get done around the things that we WANT to do during daylight hours has turned me into a maker of lists. Lists for groceries, lists for things to do around the house, and lists for errands that need to get done.

The grocery list is the absolute pinnacle of my planning. I keep a notepad and a pencil on the refrigerator to write items down as I run out of them. I also have a long term shopping list for items that I stock up on when I see a good sale. Having a list for these things guarantees that I leave the store with everything that I need. Not an easy task with screaming little people dangling from the seats as I ferry the burgeoning cart through the store. Shopping with a list also keeps impulse purchases to a minimum: a budget bonus!

Along with all of the other Halloween related things we need to get done today we have a few last minute Halloween items to pick up. Lists are my lifesavers!

Free Printable Colouring Pages

I am always on the lookout for new colouring pages to keep those little hands busy. FreeColoringPageFun.com offers 2500+ free printable colouring pages. Perfect for those cold winter days ahead!

Baby Gear: Choosing the right jogging stroller.

With colder weather here, walks outside with the kids are requiring more planning. I like to get outside and stay active but have my children stay warm and comfortable. I am always on the lookout for products that make this easier. My best purchase to date has been my Chariot Cougar stroller. This stroller is made by Chariot Carriers of Calgary, Alberta.

Chariot has given much thought to the convenience and comfort aspects of this system. This all-in-one system can be used as a stroller, jogger, bike trailer, as well as for hiking and cross-country skiing. The system is sold as a chassis-only and conversion kits can be purchased separately from your local bicycle shop. The chassis is lightweight and folds down conveniently for storage or travel. Different conversions can be made quickly and easily by snapping on and off the required parts. No need for tools!

The cockpit of the carrier is large enough for two toddlers to be seated comfortably. There is an integrated sunshade, bug screen and rain cover as well as extra ventilation in the rear and sides of the cockpit .

We use the Chariot daily as a stroller and have been on many family bike rides with the posse comfortable and protected from the elements.

Sunday Morning Muffins

Sunday morning at home is always a good time for home made muffins. It was a chilly two degrees Celsius this morning but beautiful and sunny.

Our family favourite is blueberry muffins. When blueberries are in season (August here in Canada) I buy them in a five pound case. Wash and drain them carefully. Line a cookie sheet with wax paper, spread the fresh blueberries out on top of the wax paper in a single layer and place the entire tray in the deep freeze for 12 hours. When the berries are frozen solid, remove from the freezer and transfer to a resealable freezer bag. The berries will be individually frozen and can be used in muffins, cakes and pancakes.

My favourite blueberry muffin recipe is adapted from Muffins, Scones, and Breads by the Australian Women's Weekly. My muffin tin makes 6 large muffins and fits into my counter top oven.

My version of the recipe:

• 2 cups flour (I use whole wheat)
• 1/2 cup firmly packed brown sugar
• 4 tsp baking powder
• 1 cup fresh or frozen blueberries
• 1 egg
• 3/4 cup milk or buttermilk
• 1/2 cup vegetable oil
• 1 heaping tablespoon peach or apricot all fruit jam (I use President's Choice Blue Menu Twice the Fruit Peach and Passion fruit)

Grease muffin tin. Sift dry ingredients together. Stir in remaining ingredients. Spoon mixture into the muffin tin. Bake at 400 degrees Fahrenheit for 20-25 minutes. This recipe will make 12 regular or 6 large muffins.

The addition of the jam cuts down on the amount of brown sugar needed and results in a very moist, fruity muffin.

Fabulous New Chicken Recipe

We love chicken. It is versatile and easy for the little people of the posse to chew. I have done everything under the sun with chicken: barbecue, roast, stew, stir fry, soup, potpie, and even my own home made Shake and Bake (the sodium content in the commercially prepared stuff makes me shudder.)

Today I was looking for a new way to cook chicken and wanted to use the my Crock-Pot. I decided try out a recipe for CrockPot Rotisserie-Style Chicken at A Year of CrockPotting. I love checking out this blog. This gal has gone places with her Crock-Pot I would have been afraid to tread!

I used my 3 quart Crock-Pot with a 3 lb chicken. I left the skin on and did away with some of the extra leg and neck fat. I cut back the salt to one teaspoon and omitted the cayenne pepper. Into the crock it went for 4 hours on high.

I have NEVER, EVER put anything in the Crock-Pot without extra liquid. The thought actually frightened me! I must have checked the crock every 30 minutes like a crazy person to ensure my chicken dinner wasn't crusting away or going up in flames!

When four hours had passed I carefully lifted the lid and pulled out the chicken. It was intact, cooked, and sitting in a pool of drippings. I thickened up the juices and it made a delicious gravy! I added a batch of scalloped potatoes and steamed vegetables to complete the meal.

This is a fabulous alternative to roasting chicken in Toasty! It was very tasty and cooking breast down allowed the breast meat to remain tender and juicy. We will definitely be adding this to the chicken rotation!

The New Toy

I treated myself to a new small appliance last week: a three quart oval Crock-Pot. I already own a five quart Smart Pot Crock-Pot but I was looking for something smaller. The three quart is the perfect size for a batch of spaghetti and meatball sauce.

One drawback of the traditional Crock-Pot is the lack of programming capability. I am used to setting the timer on my Smart Pot and leaving it to cook overnight. I am always nervous trying out a new appliance for the first time. I decided to make a batch of spaghetti sauce in the afternoon when I would be home to watch and ensure the new slow cooker didn't burn the house down!

Spaghetti and meatball sauce is absolutely incredible when it has had a chance to slow simmer.

For the meatballs you will need:

• 1 lb. lean or extra lean ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp dried basil
• 1 tsp Montreal Steak Spice (I use La Grille by Club House)
• splash of Worcestershire sauce
• 1 egg, lightly beaten
• fine bread crumbs

Mix together all above with exception of the bread crumbs. When all the ingredients are well combined add just enough bread crumbs to absorb excess moisture (a nice way of saying: add bread crumbs until it no longer feels like a slimy vat of goo) approximately 2-3 tsp.

Heat 1 tbsp of olive oil in a large flat bottomed fry pan over medium heat. Form meatballs approximately one inch in diameter and fry in pan until browned all over. While the meatballs are browning prepare the ingredients for the sauce.

Now here is where I cheat. Just a tad. The way I see it, much work has already gone into prepared spaghetti sauce. Do I need to repeat this work? I think not. Perhaps some day I will try my hand at home made. It would probably be fabulous in the Crock-Pot. Anyone have a recipe they would love to share? Until that day, jarred it is. As long as the sodium content doesn't make me shudder, I'm fine with it.

For the sauce you will need:

• 1 jar of your favourite prepared spaghetti sauce
• 3 cups chopped vegetables of your choice: mushrooms, zucchini, onion, celery, broccoli, bell pepper
• 3 pineapple rings, sliced into wedges

When the meatballs are finished browning, remove to a tray and drain excess fat from the pan. Heat 1 tsp olive oil in the pan and saute the mushrooms until most of the fluid has disappeared from the pan. Add the remaining vegetables and saute until slightly softened. Add the pineapple and meatballs to the pan. Pour in the entire jar of spaghetti sauce and let it come to simmer. When the entire mixture is heated through, pour into your crock. Cook for 3-4 hours on high. Serve over your favourite pasta.

The meatballs will melt in your mouth. The pineapple is a favourite around here. It adds a nice sweetness and cuts some of the acidity of the tomato sauce.

My Counter Top Favourite

I must admit, I have a small obsession with counter top appliances. While I am certainly smitten with my Crock-Pot, I have a real love affair going with my toaster oven. He is a Black and Decker counter top oven with a 12 inch pizza capacity which I have dubbed Toasty. Highly imaginative, I know.

I love this thing! I have used the counter top oven to bake muffins, scones, pizza, Greek-style pitas, whole chickens and side dishes too numerous to list. My regular oven has cowered in the shadows for the better part of a year. It has taken on the nickname of "The Glorified Turkey Maker" because Thanksgiving turkey is the only meal that I have prepared in it since purchasing the counter top oven last January.

The portability of this appliance is one of my favourite features. I live in a region of Canada that averages between 35 and 40 degrees Celsius through July and August. The thought of cooking in the heat is nauseating. Toasty can be set up in the basement on a heat resistant surface and happily bake away on timer while the weather outside is frightfully hot.

Now that the cooler weather is here Toasty is getting a real workout. Nothing like waking up in the morning and baking fresh blueberry muffins.

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