Thursday, July 14, 2016

How Often Should a Sewing Machine be Serviced?

A heavily used machine will trap lint and fuzz in the working parts. The oil will be used up more quickly than a machine that often sits idle.
A machine that is rarely used will also trap lint and fuzz in its working parts. Lint left in a machine long term attracts moisture that can cause metal parts to rust.
Oil left sitting in a machine grows sticky, gums up, and causes problems.
Therefore, we recommend servicing your machine annually in order to keep it running smoothly and keep you sewing. Take our Sewing Machine Maintenance Class and learn how to service it yourself or bring it in for pampering by Becky.
Sewing Machine Maintenance Class
Learn how to maintain your own sewing machine in order to avoid costly routine servicing and untimely emergency repairs!
This class will cover everything you need to know about your own particular machine so that, unless there’s a catastrophe, you should not need to take it to a professional for servicing. All machines are welcome whether vintage or modern, treadle, handcrank, or electric. Some of the topics included are: cleaning, lubrication, adjusting tension, and choosing the best needles, thread, and presser feet for each project. There will be lots of tips and tricks to keep you sewing!
Tuition is $150 for 4+ hours of group instruction.
A private class for 1-2 students is $200 per student.
Ask about hosting a class for reduced tuition!
Sewing Machine Service and Repair

Our Complete Service includes a thorough inspection, cleaning, lubrication, tension adjustments, other minor adjustments, and some small parts.
Our guarantee: If a machine we have serviced fails to perform due to items we adjusted or replaced within 30 days after the service date, we will service it for no additional charge.
Standard/Mechanical Household machine: $90
Computerized Household machine: $100

Household sergers and commercial machines by quote.
Give the gift of a clean machine: Gift certificates available.

Monday, February 29, 2016

Morning Reflection

This drop of rain glorifying God reminded me that He created me to glorify Him. As this drop of rain will soon fall to the ground no more to be remembered by its place, soon (though not for scores more years, Lord willing) I will perish from this earthly home and in a few generations will no more be remembered by this place. All the more reason to reflect Him so that His truth will be passed on through the generations. This tent is for a moment. He is forever.

Psalm 103:14-16, 17-18

Friday, February 26, 2016

My Attitude Toward Blogging

If you look at the dates of my posts, you will see that I've had this blog for a few years. Sometimes I post a lot, sometimes not very often. Sometimes I get really excited about an idea and it consumes me until I've written and rewritten and rewritten and rewritten and published it. If you could see behind the scenes, you would see several draft posts as well.

There's a part of me that wants to post on a regular schedule. But blogging is only one of my hobbies besides my full time jobs of wife and mommy and sister. And those jobs have priority. I used to worry a lot about my neglected blog, thinking I'd never have readers if I didn't have regular updates.

But then I read this post by Sarah Mae. (*Disclaimer)

And I came to the conclusion that I won't do the same thing. I don't want to be so popular that I feel like I have to be accountable to a fan base. I won't get so busy with my blog or anything else online or in real life that I neglect my God, husband, children, or family. I will pay attention and live and breathe and drink deep and grow in wisdom so that as younger women come behind me I will have something more than fluff to share with them. That said, I'm not going to the extreme of giving up writing and publishing. I'm just not feeling guilty when real life takes precedence over blogging. And if you like what I write, I hope you'll check back once in a while. You know, every other year or so when I happen upon a new recipe.

*Disclaimer: This link is not an endorsement of everything thereat. :-)

Monday, March 9, 2015

Here's the Wonton Soup Recipe You Asked for, Mom

Hi Mom,
I thought I would put my soup recipe here just in case we ever get a Bountiful Basket Asian Pack again. I'm sorry I don't have any pictures for you. Maybe you can take pictures of your results and I can add them in.

Day 1: Broth Prep.

In a big pot, I put the following:
a couple chicken necks
trimmings from Zaycon chicken
one stalk/bunch lemon grass (the other went into the freezer)
six halved garlic cloves
a couple inches ginger
a medium red onion
1/4 cup-ish apple cider vinegar
water. Don't forget the water.

I simmered it from the time I put all this together until I remembered to turn it off, I added water as needed. When I went to bed it was too hot to put in the fridge, so I put a lid on it and set it outside on the deck. It was already 38 outside and the forecasted low was 25. Perfect.

Day 2: Finish and Eat!
I brought the pot in from outside at breakfast time. There wasn't room for it in the refrigerator, so I set it on the stove to simmer more. Plus, it would be warm and ready to strain when I was ready for it. This time I added one of the peppers. Only one. I think I felt the heat in the finished product, but it wasn't spicy at all.

I decided I wanted the soup to be ready to eat at 5. So, at three, my kitchen helper of the day and I began. Yes, it took the whole two hours. And that was without major interruptions as the littles were napping the whole time!

Strain the broth.
Set on stove to simmer-boil.
Cut large carrots in diagonal slices; add them to the pot.
Cut celery hearts; add them to the pot.
Slice red onion; add half of it to the pot. Freeze other half.

Meanwhile, cook chicken breasts. I started these on the stove in a lidded frying pan. Then I needed that pan and burner for the bok choy so I switched them to the pressure cooker. I added some soy sauce on top of them to flavor the meat.

Meanwhile, mince three-four garlic cloves. Set aside.
Grate two-three inches of peeled ginger. Set aside with garlic.
I wanted to add these toward the end so the flavors wouldn't mellow too much.

I found this miso soup recipe that has bok choy wontons in it. I didn't follow it exactly, but here's kind what I did:
Heated coconut oil (odorless).
Sauteed minced garlic until about half brown.
Added bok choy. (I don't think my ribbons would be called "thin" and I left in the stalks.)
Sprinkled with soy sauce.
Tossed to coat.
Put on lid.
Checked every couple minutes until it started looking cooked.
Realized the leaves would be over done before the stalks were softened.
Transfered most of the stalks to the pot of broth and veggies still simmer/boiling.
Removed bok toy from heat. Added toasted sesame oil. Tossed to coat. Let cool a bit.

I think I added the waiting ginger and garlic just before we started putting the wontons in.

To make the wontons, we set a wrapper on the counter.
Wet the perimeter with water.
Added a couple teaspoons of bok choy.
Folded the wrapper in half, matching the edges.
Folded the wrapper in half again, purposefully not matching the corners, but leaving them askew.
Pinched the "seams" to seal well.
We placed them in the simmering pot one at a time as we finished.

By the time all of this was in the pot, it was evident there was no room for the chicken! So, we put that in our bowls and ladled the soup over the top. Delicious! It was worth taking two days to make this. I lasted two days worth of meals!

Monday, October 27, 2014

Almost Farm Pizza Night

olive oil, sea salt, flaked salmon patties, garbanzo beans, sliced apples

Sunday, October 19, 2014

Squash-ish Pie-ish aka Squash Piefflé

Yeah, so I'm not exactly sure what to call this dish. But, it is delicious. So delicious, this is the only picture of it I was able to get.

And also so delicious I wanted to record the recipe so I can make it again. I feel like I've said that before. Bonus: It's cow-dairy-free!

We were given a huge squash. I don't know the name of it. I would say it was the size of a pumpkin but that would not be helpful as those come in all sizes. It was about the size of a basketball. Wait. Those are various sizes too. A big basketball. Probably a bit bigger. It was pale green with white-ish "warts." Hansome butchered and baked it for me then I took it from there. He hinted at a pie. I was thinking soufflĂ©. So, I came up with something in between. I was thinking a graham cracker crust would be easy, but I wanted easier. So I just used whole graham crackers to line the bottom and sides of a baking dish. (The ones from Trader Joe's that are smaller, thicker, darker, and coated with sugar on one side. I don't remember what they are called. Hansome took out the recycling and I don't want to go dig through the mini-dumpster outside in the dark.)

The squash itself was quite sweet, sweeter than a butternut squash. I probably could have used even less sugar. I mixed it up with some other stuff and added a crumble topping. I used my Kitchen Aid stand mixer for the filling because the tough fibers of the squash get stuck on the mixing attachment instead of in my teeth. This became our "second dinner" at six yesterday because Hansome was hungry and ready for dinner at four. The kids were too. I guess we must have had a light lunch. This dish was so tasty that it was hard not to eat too much! We decided to save most of it to eat this morning for an easy breakfast before Bible class so we wouldn't stuff ourselves last night. This morning I kept forgetting to put it in the oven and then ran out of time to warm it up. Guess what? It's good cold too!

Squash-ish Pie-ish

Trader Joe's Graham Crackers 

Cooked squash, pumpkin, or yams (red garnet are my favorite): enough to fill a two quart casserole
1/2 cup "white" sugar (I used evaporated cane juice from Costco)
2 eggs
1/2 cup melted Tropical Traditions Expeller-Pressed Coconut Oil (I used "odorless" this time.)
1/2 cup Almost Farm goat milk
1 t. vanilla extract
1/2 t. sea salt

1/2 cup brown sugar
1/3 cup Bob's Red Mill Whole Wheat Pastry Flour
1/3 cup melted Tropical Traditions Expeller-Pressed Coconut Oil
1/2 cup rolled oats (usually I use Bob's Red Mill Thick Rolled Oats, but we are currently using up a bag of "regular rolled oats" from WinCo. If I were using the thick rolled oats, I would break them up in the blender or coffee grinder first before using them here.)
nutmeg to taste (or cinnamon, cloves, allspice, cardamom, pumpkin pie spice or Almosta Farm's "Everything Should Taste Like Dessert" Spice or your favorite combination of these. Simply nutmeg was very nice though, and that's probably what I'll use next time too.)
optional additions: shredded coconut, chopped nuts

Preheat oven to 350 degrees F. Grease/Oil your 2 quart baking dish. Line bottom and sides of baking dish with graham crackers. (I cut them lengthwise to fit the sides.) If you are using the last of them, go ahead and dump the crumbs in too.

Into a mixing bowl combine the filling ingredients until well mixed and smooth. You might want to break up and beat the squash by itself for a bit first.

Pour over graham crackers and smooth the top flat. My batter was a pudding consistency. (Of course, pudding can be different viscosities so that doesn't help much. Sorry.)

In a small bowl, mix the topping ingredients together. Sprinkle onto the filling. 

Bake 40 minutes. Let it rest for a while once you take it out and it should set up. Enjoy!

Did you try this recipe? What did you think?

Thursday, February 20, 2014

Morning Reflection

Do you see how one raindrop is shining like the sun, albeit much less radiantly? Do you see the other raindrops on the fence, hanging there without exuding the sun's rays?

God created His creation to glorify Him. Every single thing that He created, He called "good." He created us different than animals by granting us our own wills. Our bodies are His creation and do glorify Him, even though our souls may choose to direct our actions and words to do the opposite. We can choose to saturate ourselves to overflowing with His Word, or we can choose to allow other things to take precedence.

Am I absorbing His Light and passing it on? Or am I just hanging out seeing the Light, but neither acknowledging it nor sharing it? Am I reflecting Him, or am I over on the side just hanging out?

What do you do to keep yourself saturated with The Word? What is your favorite way to share His Truth with others?