Menu Plan: 01/24 – 01/30

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It’s that time again!  Another week has come and gone, and it’s time for another menu!  Most of what we’re having this week will be from the pantry.  
Breakfast:

  • Amish Baked Oatmeal
  • Homemade pancakes (already in the freezer)
  • Fresh Fruit
  • Banana Crumb Muffins
  • Homemade Pound Cake
  • Homemade biscuits & gravy, bacon/sausage, & eggs

Lunch:

  • Sandwiches
  • Leftovers

Dinner:

  • Crock Pot Beef Stew with homemade crescent rolls
  • Crab meat Casserole
  • Spaghetti with homemade garlic bread/cheddar biscuits
  • Homemade Chicken & Dumplings
  • Spiced Pork Chops 
  • Leftovers

Don’t forget to check out Organizing Junkie for more great menu plans for the week! 

The History Of The Apron

I’ve gotten this email several times, and it always strikes a cord with me.  I love my apron but don’t wear it near enough because it is the bib-type and it tends to make my neck hurt after a while.  I plan to get a pattern and try to make my own in the near future.  I would love to have a smock-style apron with big deep pockets on the front. 
Anyway, I wanted to share this with you.  I don’t remember my grandparents wearing aprons.  I’d love to hear your memories of how your grandmother’s used their aprons!

The History Of The Apron

I don’t think our kids know what an apron is.
The principal use of Grandma’s apron was to protect the dress underneath, because she only had a few, it was easier to wash aprons than dresses and they used less material, but along with that, it served as a potholder for removing hot pans from the oven.

It was wonderful for drying children’s tears, and on occasion was even used for cleaning out dirty ears.

From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.

When company came, those aprons were ideal hiding places for shy kids.
And when the weather was cold grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron…
From the garden, it carried all sorts of vegetables.  After the peas had been shelled, it carried out the hulls.  In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.  When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men folks knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that ‘old-time apron’ that served so many purposes.

REMEMBER:

Grandma used to set her hot baked apple pies on the window sill to cool.  Her granddaughters set theirs on the window sill to thaw. They would go crazy now trying to figure out how many germs were on that apron.  I don’t think I ever caught anything from an apron.

Again, I love my apron.  It has saved my clothes from many stains and from being completely ruined during those days when I’m doing a lot of baking/cooking.  I hope that, one day, my children will one day see an apron and remember me and my love for cooking for my family. 

This post is linked to The Diaper Diaries  for Things I Love Thursday

Pumpkin Chocolate Chip Muffins

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I hope your family enjoys these as much as mine does.  I’ve got a couple that really don’t care for pumpkin, but they really like these!
Pumpkin Chocolate Chip Muffins
1 2/3 cup flour
1 cup sugar
2 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 cup plain pumpkin
1 cup chocolate chips
1/2 cup butter, melted

Heat oven to 350. Grease muffin cups. Thoroughly mix flour, sugar, cinnamon, ginger, cloves, baking soda, baking powder and salt in large bowl. Break 2 eggs into another bowl. Add pumpkin in and butter and whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20 to 25 minutes.
These freeze very well, but we usually don’t have too many left to freeze.  My kids devour these!

This post is linked to:

Tempt My Tummy Tuesday