Crock Pot Chicken and Biscuits

Lately I’ve been obsessed with my crock pot. Fall is always so busy. Between long work days and teenagers headed in different directions, finding quick easy meals to throw in the slow cooker has been key to keeping our family together at meal time.

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Easy Deviled Eggs

Julie's Easy Deviled EggsHappy Easter everyone! As you’re preparing for fun meals with your families I wanted to share with you my easy deviled egg recipe. Every year I giggle to myself that we make “deviled” eggs for the two holidays that celebrate Jesus Lord and Savior of the Universe. I’m quirky like that. But I like to think Jesus thinks it is a little ironic as well.

My friend Laura explained to me yesterday that her aunt being the good southern woman she was, refused to ever devil her eggs. She was telling me how she “dressed” hers instead. The difference is if you use pickles then your eggs are officially deviled. Well I devil the Hades out of mine.

My recipe is quick and easy. I don’t use vinegar or a ton of ingredients. My philosophy is Easter should be the easiest dinner of all of the the major holidays.

 

Here is what you will need:

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Gaining Ground Is Inspiring And I’m Giving Away Two Copies

Inspiration for work can hit you in the most unlikely places.

Times of rest, reading, long walks taken away from my actual place of employment have helped me over the years to problem solve. It is uncanny how I almost always have to get away from work to get my head around tough issues and get clarity. Recently, I found inspiration for my work through a surprising source.

I found inspiration for what we do for families at Family Life Services through book about farming. Yes, farming.

Gaining Ground

You see I have this 4-H friend from back in the day that just happens to be a agricultural super hero. I’m not exaggerating. Forrest Pritchard, of Smith Meadows in Virginia is one amazing guy. Over the last 17 years while most of my friends were getting business degrees and moving to suburbia land, he was busy saving his family’s farm and becoming a national advocate for sustainable farming.

A year ago, when our family quit Mickey D’s and actually started eating real food, I was introduced to a foreign world. The farmer’s market. I even wrote a post on being a Farmer’s Market Virgin. My husband and I reconnected through Facebook with Forrest and his witty blog. Forrest was able to chime in and give us some sound advice for shopping local. A year later, he has written a book.

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Determined in 2013

Last year was a life changer.

I don’t say that lightly either. So many of you shared the ups and downs with our family as we gave up our horrid eating habits.

My former bread area #jeffscrazyidea

I felt so much love and encouragement when I achieved a 15-year goal of hiking Pikes Peak.

Me beside a cool cairn almost to the top of Pikes Peak

I received prayers from strangers after they read my funny and tough moments through Fridays with Freda.

Grandma Freda and I walking through Garden of the Gods

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Food Steward

I spent most of the weekend planning and strategizing like an army general going to war. You know what I was doing?

I was planning our family’s nutritional goals for 2013.

Our favorite breakfast. Chicken sausage with onions and peppers.

Our favorite breakfast. Chicken sausage with onions and peppers.

As self proclaimed Food Steward of the Abel family, this is my primary responsibility.

A responsibility that I didn’t take seriously until last year.

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Friday with Freda ~ Lunch Anyone?

This week’s Friday with Freda is simple. I have shared with you before about how Grandma likes Jeff more than me. Here is one of the reasons why.

I make her simple oatmeal for breakfast. When he is home he fixes stuff like this:

Then there is lunch. Most of the time, I have to make her something to stick in the fridge, like a salad. Very uninspiring. [Read more…]

Friday with Freda ~ Let’s Make Homemade Vegetable Beef Soup

Last Friday morning over coffee Grandma mentioned she would love to have some of her homemade vegetable soup. Immediately, I got excited. I remembered all of those fall nights when I was a little girl and coming home from school. Her amazing homemade vegetable beef soup would be on the stove simmering. I got even more excited when I remembered we had some leftover roast in the fridge from just two days before—sweet manna from heaven!

It was decided. That evening when I was finished work, we would make this soup together. The menu for the evening was set. I jotted down everything I needed to pick up from the store on my way home. This meal was going to be special.

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