If you’re wondering what to do for dear ol’ Dad next month, maybe making your own little family film would be a meaningful way to give him a giant hug.

This message is the truth, the whole truth, and nothing but the truth! If you’re at all like me, and have struggled at times with Hallmark’s version of a Happy Mother’s Day, or lack there of, maybe it’s because we’re focused on what the world is serving up on the subject. I’m not suggesting that those lovely cards, chocolates, and flowers are BAD, but they can sometimes fall short of all there is to be celebrated on this special day.

Finally (ahem) it has occurred to me that the Mother’s Day I choose to enjoy could be a happier, peaceful, and more purposeful experience if at least within my own heart, there was a shift in focus. What if once a year, I took the opportunity to express sincere gratitude to my Father in Heaven for the eternal opportunity of motherhood? What if I chose to celebrate and truly appreciate the sacred calling entrusted in my DNA?

Mother’s Day built on the truths of the Savior’s restored gospel may happily, and thankfully, be shared by all women. And that sounds like a REALLY good day to me! Watch and learn:) I did.

If you need an amazingly, gifted, talented, nurse-turned infant photographer/baby whisperer, we strongly suggest you watch this promotional film about  Heather Pickett Photography. Heather is exactly the type of person you want to trust with your newborn. Gentle in every way. Heather is a dear family friend and my daughters have absolutely loved working with her.

If you’ve ever had to face a trial or serious hardship, or you know someone who has had to face a trial or serious hardship, or…you understand that at some point in your life you may have to face trials and/or a serious hardships, this devotional message from David Nielson will be a blessing. I know that it has helped me.

(second one from the top)

Wishing all a wonderful General Conference weekend!

Remember when I shared the amazing recipe found for Massaged Kale Salad? Oh my. That recipe has become one of our all time favorites.  In the spirit of getting fresh with our food storage, I’ve fully incorporated this recipe into our monthly rotation. Adding rice and a couple of extra vegetables to the salad makes for a totally satisfying main course. In addition to the wonderful flavor and terrific nutritional benefits, this kale salad can be fully prepared a day ahead of time. It’s the perfect choice for entertaining and has saved me many times. The mongoes do not turn the slightest bit brown and the kale keeps its curl even after marinating in the dressing overnight. The red pepper and purple onion also hold their own and stay happy. The only ingredients I added right before serving were the scoop of warm rice and a generous sprinkle of roasted pumpkin seeds. I’m sure that  a  little grilled chicken or teriyaki steak strips would taste great but we’re trying to do less of that.

The new kitchen cupboards have enough space to use these recycled orange boxes as meal bins. For this recipe you can see a three month supply of pumpkin seeds, honey, and olive oil. (Sesame oil substituted for 50% of total oil was an experiment suggested online. Interesting…but not necessarily better.)

In a very healthy way, this type of food storage helps me to USE and ROTATE as in EAT my supply of rice. Even three or four ingredients stashed in a box, or simply grouped together on the shelf, improves my ability to EFFICIENTLY prepare enjoyable meals for my family. That’s the emergency I’m dealing with on a daily basis.

After trying the recipe once exactly as Ms. Krieger suggested, the only change I suggest is to prepare your wheat berries ahead of time in the crock pot. The batch prepared on the stove was just a bit toooooo chewy. The second batch was cooked in the crock pot on low overnight, like I always do, but then I accidentally forgot to unplug the thing and they continued cooking until noon the following day…which was way way too long. Awesome breakfast cereal but no go as a salad. Third batch (forever the rookie) was cooked on low for the standard 8 hours which proved once again to be, in the immortal words of Goldilocks, JUST RIGHT.

With wheat from a long term supply and walnuts and tart dried cherries from a three month supply, food storage can even be used for entertaining!

Fresh Ingredients

2 stalks celery, diced

1 green onion, white and green part, sliced

1/2 cup finely chopped parsley leaves

2 tablespoons fresh lemon juice

Storage Ingredients

1 1/2 cups dry wheat kernels or 3 1/4 cups cooked wheat berries

3/4 cup chopped walnuts

1/2 cup tart dried cherries, chopped

3 tablespoons olive oil

salt and pepper  to taste

(I doubled this recipe so keep that in mind as you’re passing over these pictures.) Cook your wheat berries using which ever method you prefer. Jump over here for my simple crock pot instructions. I always cook a full batch of wheat and then store the leftovers in the freezer. Be sure to drain the wheat berries before using them in this recipe. Lightly toast the walnuts and chop the celery and dried cherries.

Dice the green onion and parsley. Fresh lemon juice and olive oil can be poured directly into the salad. No need to pre-mix the simple dressing.

Combine all the ingredients and season with salt and pepper. Super easy and super yummy! THIS is how I want to rotate my food storage.

Dear friends,

Thanks for your interest in the shopworn books! They have all been sold. I will make this offer and discount available in the future, if I can:)

Liesa

My first recipe is the New York Goodwich, with the addition of a little cooked wheat berry. Technically a diet wrap, this yummy-fists-full-o-goodness is at the top of my list because it tastes absolutely fantastic. Plus, our family purchased something like 600 pounds of wheat while living in New York, and I’m bent on using, or disguising, every last kernel:) The Goodwich is an excellent hiding place. If you haven’t ever tried serving your family something with whole cooked wheat berries, START HERE.

Fresh Ingredients

2 cups broccoli

1 cup cauliflower

1/3 cup carrot, finely grated

1/3 cup red cabbage, finely grated

1/3 cup yellow squash, finely grated (sub any squash but yellow is best)

1 large onion

3-4 cups lettuce, finely shredded (or spinach)

1 cup alfalfa sprouts

1 avocado, sliced

Storage Ingredients

1 cup precooked whole wheat berries

4 whole wheat or multi grain wraps

1/2 cup barbecue sauce

1 tablespoon oil

2-3 tablespoons mayonnaise

dill pickles, sliced thin

salt and pepper

I don’t know why the original versions of this recipe are for only 1, or maybe 2, sandwiches. Like the good people who would go to this much trouble and preparation don’t have any friends or family. Weird. I’ve pumped up the ingredient quantities so that there is at least enough for about 4 full sized wraps. The goal is to stuff a ton of veggies into each wrap and it’s totally worth all the effort.

Begin by slicing very thin the broccoli and cauliflower  tops, and steam about 5 minutes or just until softened. Grate the carrot, red cabbage, and yellow squash. Slice pickles, avocado and lettuce and set aside along with the alfalfa sprouts.

Dice onion and saute in oil on medium heat until golden. Stir in cooked wheat berries and barbecue sauce and warm through.

Combine steamed broccoli and cauliflower with the shredded carrot, purple cabbage, yellow squash and mayonnaise. (It’s not going to be pretty.) In a dry skillet, heat the wrap or tortilla until softened but not toasted. Spread center of wrap with BBQ onions and wheat combination. Add a heaping line of vegetable mixture, and please use much more than I have pictured here. Then top with pickles, lettuce, sprouts, and avocado slices. (DO NOT forget the avocado, like I did.)

Roll as tightly as you can, being careful not to break the tortilla, and then wrap at least the bottom half with plastic so that you don’t loose even one drop of goodness.

This picture DOES NOT the whole story tell. Ask anyone, the New York Goodwich is a veritable flavor explosion! Lizzie, our 16 year old kept saying, “Dang, this is gooooood” and she couldn’t believe that it was meatless…and cheese-less.

And I couldn’t believe that we were using our basic/boring food storage in a completely new way. The wheat berries are from my long-term supply. The tortilla wraps, barbeque sauce, mayonnaise, and possibly pickles are part of my three-month supply.

I don’t want to live in fear but in the event of an emergency my stash for New York Goodwiches will be used to make spicy wheat, bean, and rice wraps! It may not be as amazing as the piled high vegetable version but it will be familiar and I think that’s more than half the battle when it comes to comfort food.

Today, my wonderful friend, Monique, made a house call, just to show me how to make her absolutely PERFECT salted caramel popcorn. No kidding, this is for sure the best flavored popcorn I’ve ever tasted and way more interesting than the typical variations of caramel, white chocolate, or anything cheese. Please.

From your food storage you’ll need a little of this

and one of these options.

First time I made Monique’s recipe I air popped my own good quality corn, adding plenty of butter and salt. Now that I’ve experimented a couple of times, I can definitely say that the commercially prepared salted popcorn is for sure the best way to go with this recipe. Turns out all that weird-artificiallyflavored-badforyou-saltandbutter-coating tastes incredible when paired with Monique’s PERFECT caramel. AND IT’S SO STINKIN EASY. (Bwaaaahahaaaa)

Yes,  I am really going to suggest that this, salted caramel popcorn, should be part of any viable food storage. Today’s emergency was that I wanted to take a little family home evening treat to my visiting teaching sista’s and this recipe saved me!

Fresh Ingredients

1/2 cup butter

Storage Ingredients

11 cups of popped, buttered and salted, popcorn. If you’re using microwave popcorn you should probably pop two packages per recipe.

1/2 cup brown sugar

1 1/2  cups mini marshmallows

Carefully melt the butter on medium heat and then add the brown sugar and marshmallows.

Stir just until barely blended and quickly remove from heat.

Pour over *sifted popcorn,

and lightly toss to evenly coat as much as possible.

Preparing Monique’s caramel and mixing it with the popcorn will take about 5 minutes.

And today, that’s about all the time I had:)

*If you want to be especially thoughtful, and who doesn’t, make sure to sift out all the un-popped kernels of corn before you stir in the caramel sauce. (Sort of ruins the experience when you almost crack a tooth.) Quickest way to do this is to simply pour your microwave corn into a bowl, give it a little shake, gently stir it around a couple of times, make a wish (jk) and then spooning from the top, measure out your 10 cups. All the little duds will have dropped to the bottom. Safety first!

Dear friend Kathryn shared this film documenting the great work, service, and love from many helping hands.  So thankful they were there.