Spiderman Celebrating MicMan's Birthday

Great Party for MicMan.

He turned 4

and it was wonderful to celebrate with him.

Love you!

Grandma Deanna

I'm 4!!!!

 

Remember Lincoln Logs?

No electricity required...just some old fashioned imagination.

Grands Are GRAND

 ~My Grands~

"Lexi Lou"

"Lil Miss"

"MicMan"

"Denny"

 "Baby P"

 Grand Children are a delight!!!!!

So Are Children.

God Bless,

~Granny Deanna~


Becoming a Parent was one adventure 
that I grew to call a blessing!
Hugely life changing.
Becoming a Grandmother is another blessing 
with a different spin on it.
I learned so much about life and God with my own children.
With Grandchildren, I see life through a different set of eyes....more relaxed.
The praying has not stopped.
It has increased.

It is amazing how we can learn as we go along in LIFE.
AMAZING,
d

Tomato Soup

The March temps are still chilly and Tomato Soup hits the spot

along with a Side Salad and Multi-Grain Thin Bun.

When hunger strikes try Creamy Tomato Soup

made from your favorite canned Tomato Soup

mixed with Half & Half

some Stewed Tomatoes

and seasoned with Basil, Garlic and Black Pepper

Blend soup ingredients together and simmer on the stove.

Hardy Soup that will make you

Home Haven Happy

God Bless,

~Deanna~

Granny Nanny, Toilet Paper and Cabin Fever

Hello from Home Haven!

Granny here.

So glad you have stopped by. 

Winter getting a little long for you?

Been inside too long?

Thank Heavens Toilet Paper is still affordible.

We had fun with some.
We truly are one day closer to Spring!

God Bless you and may you remember to keep a sense of humor,

~Granny Nanny~

Are We Having Fun Yet

?????????????????????

YESSSSSSSSSSSSS

Proverbs 8:12

I wisdom dwell with prudence,

and find out knowledge of witty inventions.

Home Happenings and ANOTHER Furniture Shuffle

~Treadle Sewing Machine~

I have a DREAM....it would be better said to say that I have DREAMS that sometimes take longer than my patience wants to give it to make the dreams come to fruition.  Muscle and sweat needed.


They are do~able. 

Takes time and this is where at my age I have trouble waiting for it to happen.  A work in progress. A big challenge that has come from moving into this 'ole stone house is that certain pieces of furniture have to be placed in temporary places until the place I'd like to have them at is remodeled.  You probably know what I'm talking about.

My 'old fashion' treadle sewing machine has been in the Dining room for awhile and I have been wanting to sew some items with this particular machine.  Funny as it may sound to the MODERN WOMAN that has electricity, I would like to use this old machine and create something without electricity.  It's a thought I have had for........over 30 years???

In order to get the sewing machine out of the Dining room and placed in an area where the lid could open up and actually be a functioning machine, the machine would be moved into the Family room. Pieces of furniture would have to be shuffled elsewhere.  My heart just skips 
with excitement.


An old Library Cabinet filled with nic~nacs would be moved across the Parlor to rest in a different corner.  Where this piece use to be, the Wardrobe/Armoire would be placed. Where the Wardrobe/Armoire use to be the Treadle Sewing Machine would occupy.

Lord willing SOMEDAY the Wardrobe will find her way upstairs to the Guest Room that doesn't exist yet.  The Wardrobe will become a part of old Bedroom Suite that wants to be used. I'm so glad to have the Sewing Machine out of the Dining room.  I will do back flips when the Fridge is out of there!!!  Lord knows when this will happen.

While waiting.....I have to have a good attitude with a smile on my face! Where the Wardrobe use to be....there's wallpapering that needs to be done.  SOOOO this is a mixed blessing to have the Sewing Machine where it now is so I can sew and also remove the old wallpaper.

New location for Library Cabinet.  

Okay for now.

New location for Wardrobe.  

Okay for now.

New location for Treadle Sewing Machine.

Awesome.

Thank you Hubby 

for helping with this shuffle!

Luv u.

God Bless and may healthy DREAMS come true.

~Deanna~

Granny Nanny and Royalty

 

~Pretty Princesses All In A Row~

Charmed...I'm sure!

Lucky Prince Charming and Lil Miss

having an enchanting good time.

May you have a supremely good day!

Royally Yours,

~Grannay Nanny~   

PS
the day she lined her little ladies in a row
caught my eye on how she was being so organized without being coached

Home Haven Homemaking Lesson

Part 1 of Chapter V

When I type up the Home Haven Homemaking Lessons,

the thoughts of what Sarah Field Splint shares in her book,

The 

ART OF 

COOKING 

AND 

SERVING 

seems to register a little deeper with me.  Because I'm not a typist, the amount of time and effort it takes to look at the words then transfer to the computer keyboard, check the body of the article, correct typing errors and faulty grammar compositions...the information I have read, typed and reread transpires into a healthier comprehension than what comes from a flippant skim over.

MY personal LIFE LESSON that comes from this technique helps me understand what I read and could possibly use in my personal space called HOME LIFE.  It helps.

I'm guilty of rushing through certain parts of life not acknowledging that I did not always savor the moment by operating in a relaxed state.

Guilty.  Thank God this state of life didn't rest with me.  I'd work at and/or make a conscience effort to make changes that were a better fit toward being a relaxed momma that was a homemaker, wife and child of God.

CHAPTER V of the book is a bit wordy for my typing abilities, so I'm going to split this up.  From what I have been exposed to in a World's Culture that SEARCHES for the Fountain of Youth and going GREENer.......deep fat frying has gained a bad reputation. 


I'm curious what Sarah has to say about it since this book went to print before I was even a twinkle in my momma's eye.

Here goes:

CHAPTER V

Deep Fat Frying

FRYING is the one phase of cooking of which the average housewife has still a lot to learn.  Either she fries food haphazardly, ignorant of the scientific principles back of the process, and with sad results to her family's digestions; or, believing all fried foods are indigestible, she veers to the other extreme and entirely avoids frying.

Of deep fat frying she oftens knows nothing.  And yet foods, properly fried, have a savor and delicacy which almost no other form of cooking can develop, and they hold no terrors for the digestion.  In that one word, "properly," lies the whole secret.

One cannot speak of frying without differentiating between the two forms of frying, sauteing and frying in deep fat.  They are two distinct methods, each with its fine points.  Sauteing is cooking in a small amount of hot fat; deep fat frying means cooking in a kettle of hot fat, in which the food is immersed.  In both of these forms of frying the French are past masters and this is one of the reasons why their food has such delicacy, flavor and variety.

The sauteing method is frequently used to sear over the outside of meat and poultry which are to be cooked in water, as for stews, fricassees and meat pies, the hot Crisco causing a coating to be formed over the surface which prevents loss of flavor in the process of stewing or simmering.  Fish cakes, hash and fried eggs are just a few of the familiar foods cooked by this method.  Fritters and croquettes may also be sauteed if preferred, but the appearance is not quite so perfect as when cooked in deep fat and the food is more likely to absorb Crisco, so the latter method is recommended in this book.

Certain fish cut in small pieces, such as fillets, and thin fish, like butter fish, are usually sauteed instead of cooked in deep Crisco.  Just as for deep frying the Crisco should be hot--but not smoking--when the food is put into it.

To wipe out that bugaboo of the indigestibility of anything that is fried, one must keep in mind two cautions, first--as to the kind of fat used for frying and the way it is used; second--as to the preparation of food to be fried.  A fact to be learned by heart is that  when fat begins to smoke it begins to decompose. 

It then tends to become less digestible and to lose some of its nutritive value.  A fat which decomposes at a comparatively low temperature, like butter, lard and some vegetable fats, has to be be used with much greater care than Crisco.

Crisco has the advantage of a very high smoking point.  There is no reason why, in frying, Crisco should be heated enough to reach the decomposition point.  Lard, an animal fat, smokes at a much lower temperature, thus demanding much greater vigilance on the part of a cook if decomposition and the resulting indigestible products are to be avoided.

Various fine points are worth remembering in preparing food to be fried in deep fat.  "Egging and crumbing," for instance, prevent fat from being absorbed by the food, because heat coagulates egg proteins and quickly forms a protective coating through which grease cannot penetrate.  Such foods as oysters, scallops, croquettes and cutlets are always dipped in egg and crumbs before frying.

The egg for this purpose should be beaten slightly and mixed with two tablespoons of water.  For the crumbs used dried bread, rolled out and sifted, or you can buy crumbs in a package if you have no stale bread on hand.  Roll the food to be fried in the crumbs, then dip it into the egg mixture and roll again in crumbs.  This makes a heavy coating and a crisp, tender outside crust is formed when the food comes in contact with hot Crisco.  A second important point is that foods for frying should be as dry as possible before they are put into the kettle.  If you soak French fried potatoes in cold water before frying-- as you should to remove some of the starch--dry them thoroughly in a clean towel before dropping them into the Crisco.  This makes them wonderfully crisp and tender.

The vessel for deep fat frying should contain enough Crisco to float the food without being so full that it will bubble over.  Also it is essential to drain all fried foods as they are taken from the hot Crisco.  This is easily done by dropping them into a pan lined with unglazed paper.

With these few definite facts in mind a housewife can successfully add to her culinary program a number of dishes which lend a welcome variety to the family menus.  Not only does deep fat frying open up new and interesting avenues in cooking, but it offers ways for subtly disguising and utilizing leftovers which the family might otherwise reject.  It is a very economical process as well, because it means short cooking with a consequent saving of time and fuel.  And one more point in its favor--food immersed in hot fat has all of its juices closed in and so retains its full flavor.

Crisco which has been for frying is not discarded but may be used again and again without losing its sweetness.  It should be cooled rather rapidly, not left to simmer indefinitely on the back of the stove.  On the other hand it should not be plunged into the ice box, but merely set in some cool place.  When partly cooled, it should be strained through a fine sieve or cheesecloth to free it from any particles of food.

If later any taste or odor should be discerned in Crisco which has been used for frying, it is safe to prophesy that particles of food, which should have been carefully strained out, have been left in it to become stale and rancid.

Clarify Crisco more thoroughly by occasionally melting it over a gentile heat.  When melted drop in slices of raw potato, allowing them to cook slowly until brown.  The potato, being porous, will absorb small particles of food material.  The Crisco should then be strained through a double thickness of cheesecloth and allowed to cool quickly.  The fact that Crisco can be used many times makes it very economical.

One should not keep Crisco in the ice box.  It does not become rancid in average temperature.

To be continued with SUCCESS SECRETS.......

**************************************************************************

Hope you enjoyed this read.

Good 'ole Crisco.

~Deanna~

Blind Quilter

Very uplifting and outstanding!
~Deanna~

Granny Nanny and Prairie Dogs

The things I've learned as a 55 year old Granny
that provides childcare in this day and age has lead me to another fun and educational animation video.

Perhaps you all are familiar with
LITTLE DOGS
ON THE PRAIRIE...I wasn't until recently.  This is terrible since they have been around well over 11 years.
Lil Miss and I made a stop at the Public Library and they had a few videos for 50 cents.  That's only 2 quarters...painless.
Three cartoons inside the case are Christian based.

The VHS cover has this information on it:
Bible Lessons fer Li'l Varmints
LITTLE DOGS ON THE PRAIRIE
Lyin', Cheatin' and a Hot Lollipop

THE TALES OF THE OLD WEST ARE FULL OF HOLES!
These dogs are responsible for most of them.
LYIN' portion of video is based off of Proverbs 6:16-17
CHEATIN' based off of Proverbs 11:1
STEALIN' based on Exodus 20:15

This video has been a pleasant surprise for me and lil Miss is watching it and watching it and watching it.
Two thumbs up,
~Granny Nanny~