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Spanish rice

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I love cooking with vinegar, it always adds a fresh flavor to food. And this dish is the perfect one to see how vinegar can work to enhance the flavor of your finished dish, without making it sour. Yes, vinegar can be sour, but if used correctly is it delicious!

This dish is easy to adapt for more servings. Simply double the water and the rice, call the family and enjoy dinner together.

Spanish Rice, fresh, homemade and delicious!
Spanish Rice.

Spanish Rice
adapted from: Gourmet Vinegars, How to make and cook with them.

1 pound lean ground beef
1 medium onion
1 green pepper roasted, seeded and diced
1 red pepper roasted, seeded and diced
1 14 oz can of diced tomatoes
2 tsp chili powder
1/2 tsp cumin
1 1/2  tsp garlic salt
3 T Red wine vinegar
2 tsp Worcestershire sauce
1/2 c rice, we use brown rice and cook for a bit longer.
1 c water

Brown the beef and onion in a dutch oven, drain excess fat. Stir in all remaining ingredients, bring to a boil, cover and simmer 20 minutes.

Serves 4 - 6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!bing!
0

Whole Grain Flatbread

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Now that we are living in our RV and traveling full time, we can have periods where a simple staple, such as bread is on our shopping list, but not in our cupboard. Fortunately, people have been making and enjoying flatbread for centuries. I came across a recipe for whole grain flatbread while reading My Pantry, by Alice Waters. From there I adapted this versatile recipe to use just 3 ingredients, perfect for any RV kitchen. And perfect to stir up on a moment's notice when you too have discovered that bread is on your shopping list, but not in your cupboard.



The real beauty in this simple bread, however, is the ability to freshen it over a simple gas flame, and fortunately, all RV cooks have one!

Whole Wheat Flat Bread
inspired by: My Pantry, by Alice Walters

2 c whole wheat self-rising flour
2 T oil
2/3 c warm water
additional whole wheat flour for shaping

In a medium sized bow. combine flour, oil, and water. Beat with a spoon, until well mixed and the mixture forms a solid ball around the mixing spoon. You my knead by hand or  "knead" the dough in the bowl, by folding and pressing with the back of a spoon, continue doing this until the dough begins to firm up. Cover with a towel and let rest 30 minutes.

Easy 3 ingredients Whole Grain Flatbread
Easy 3 ingredients Whole Grain Flatbread

Divide the dough into 12 balls, note: you may need additional flour if the dough is sticky.

Using a rolling pin, roll the balls into an oval shape approximately 3 1/2 X 7 inches.

Alternately, you may press the dough with the palm of your hand, until the approximate size is achieved. I have found the plate and palm method superior over a rolling pin...

Easy 3 ingredients Whole Grain Flatbread

Easy 3 ingredients Whole Grain Flatbread
Easy 3 ingredients Whole Grain Flatbread

Easy 3 ingredients Whole Grain Flatbread

Using a cast iron pan, over medium heat, cook 2 or 3 flatbread at a time until firm and with golden brown "freckles", turn and repeat for the other side. Lay on toweling to cool.

Serve warm and fresh from the skillet.











To serve the next day, blister a flatbread over a gas flame (carefully!) while using tongs.

Easy 3 ingredients Whole Grain Flatbread

Easy 3 ingredients Whole Grain Flatbread

For breakfast add a drizzle of honey or a bit of cream cheese and some jam. For lunch a smear of hummus or nut butter. You can, of course, enjoy the flatbread as an open face sandwich, just pick your favorite toppings!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


1

Browned Butter Chocolate Chip Cookies, the best chocolate chip cookie I have EVER made!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Browned Butter Chocolate Chip Cookies, the best cookies I have ever made!
Brown Butter Chocolate Chip Cookies

These are the best chocolate chip cookie I have ever made. So by extension, they are also the best chocolate chip cookies I have ever eaten! Plus there is a convenient bonus to these cookies, you don't have to wait for the butter to come to room temperature before you start mixing everything together. Which makes this a great spur of the moment treat.

Almost like instant gratification, in chocolate chip cookie form. But hey, don't take my word for it, start browning some butter.....

Browned Butter Chocolate Chip Cookies
adapted from: How Does She ?
350-degree oven

1/2 c butter

1/4 c butter - cut into 4 slices
1 c brown sugar
1/2 c sugar

1 egg
1 egg yolk
1 T vanilla

2 c flour
1/2 t salt
1/2 t baking soda


1 1/2 - 2 c chocolate chips
1 c pecan pieces or walnut pieces

Place the 1/2 c butter (1 cube) into a small flat pan, melt over medium-low heat, then carefully let butter brown to a golden brown. Set aside to cool slightly.











Place the 4 slices of butter in bottom of the mixer bowl, add the brown sugar and sugar, add cooled butter and mix until creamy.




Next add the whole egg, the yolk, and vanilla, beating well.


Add flour, soda, and salt, mix well. The mixture will be smooth and creamy. Quickly mix in chips and pecan pieces.

Using a large cookie scoop (2 T size) scoop dough onto prepared cookie sheet. Bake 12-15 minutes. Edges will be golden, do not over bake.


Makes about 2 1/2 dozen cookies.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
14

Cabbage Salsa!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


We had joined the kids for dinner a few nights ago, and as luck would have it, we decided to enjoy dinner out. Once the decision was made to eat out, next we had to decide where. Quickly we all found agreeing on Mexican food.

Once there we were given the usual basket of chips and a bowl of salsa, except this, was not the usual tomato salsa, this was a delicious chopped cabbage salsa. Once I tasted it, I am pretty sure I ate more than my fair share, but fortunately another bowl was delivered before we could even ask!

Now the quest was on, how could I make this myself, at home? I love the internet for times like this, a few key taps and I had a plethora of cabbage salsa recipes to look through. Now seemed exactly like the restaurant salsa, but that did not get in the way of giving it a try. And I must say, while not exact, it is very tasty. I will be making this again because there is always a reason to enjoy crunchy chips with salsa.

Cabbage Salsa, crunchy and delicious!
Cabbage Salsa
Cabbage Salsa
adapted from Life's Ambrosia

1/4 wedge from a medium size head of cabbage, chopped fine
1 tomato, diced
1/4 bunch cilantro, minced*
1/4 t garlic salt
1 slice white onion, minced*
juice of 1 lime
1 jalapeno pepper, seeds removed and minced*

Cabbage Salsa, crunchy and delicious!

Combine well, let sit at room temperature to mellow and allow the flavors to marry.

Cabbage Salsa, crunchy and delicious!

One to two hours is fine. Serve at room temperature with crispy tortilla chips.

Enjoy!

* You may use more of this ingredient if desired.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
4

Shoo Fly Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Shoo Fly Cake, a delicious old fashioned molasses and crumb top  cake.
Shoo Fly Cake

This is a simple dessert, delicious on its own, or it can be added to. And by added to I mean, homemade applesauce or port wine stewed dried plums served alongside, making it company fare. Or for Sunday brunch or dinner for the family, after all, we don't save everything for guests around here!

I found this recipe so many years ago, and it took me a few years before I baked it. But I knew I would love it, and I did. This is one of those simple desserts that can be eaten several times a year, just like gingerbread, yellow cake, or your own favorite dessert and you won't grow tired of it.

The next time I make this to enjoy, I will use whole wheat pastry flour in place of the all-purpose. I will keep you posted when I do.

Shoo Fly Cake
adapted from a recipe found in a magazine many years ago, author unknown, but thanked many, many times.
350-degree oven

21/2 c flour
3/4 c sugar
1 t soda
Whisk together in a large bowl.


I use evaporated cane juice/organic sugar, it is darker in color, but not noticeable in the finished baked goods.. 

1/2 c butter

Cut in butter until mixture looks like cornmeal. Reserve 1/3 c of this mixture and set aside. 

 

  This is so easy, add 1 c hot water to the cup, slowly pour molasses until total equals 1 1/2 cups, then stir.

 1 c hot water
1/2 c molasses
Stir together and add to the crumb mixture in the large bowl, stirring just to blend. Pour into a prepared 9 inch round baking pan.

Add 2 T brown sugar to the reserved crumb mixture, mix well. Sprinkle evenly over the top of the cake batter.
Shoo Fly Cake, a delicious old fashioned molasses and crumb top  cake.

Bake 25- 30 minutes.

Serves 6-8 with whipped cream and fruit or just a small scoop of vanilla ice cream. But this cake is also delicious plain, right from the oven, after a brief cooling period!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
2

Lemon and Mustard Salad Dressing

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

If I got to live in a perfect world, I would serve a crisp salad each evening with a freshly made salad dressing, and never purchase another bottle of the stuff. But alas my world is not perfect and even I get tired of salad every night. The homemade salad dressing part? That I can do.

I know what you are thinking, parsley again?

Yes and for a good reason. Most salad dressings and vinaigrettes are very high in fat content. Good quality olive oil is wonderful, and we need healthy fats in our diets. But let's be honest, we don't have a problem getting enough fat in our diets here in this country. Maybe the right fats, but certainly not enough fat. Enter parsley, and a host of other ingredients, these ingredients can take the place of some of the added fat and offer good nutrition in the trade. Your own homemade "light" salad dressing.

Lemon Mustard Salad Dressing
adapted from:  Salad Dressings!
by:  Jane Marsh Dieckmann

1 bunch of parsley, washed, dried, trimmed with a 2-inch stem attached
1 green onion, sliced thin
1 clove garlic, minced
juice of 1 lemon, strained
1 T sugar
1/2 t salt
2 t Dijon-style mustard, or 1 T of a milder grainy type
1/3 c olive oil
1/2 c buttermilk

Combine all ingredients through olive oil in processor bowl, process until smooth(ish).



Lemon and Mustard Salad Dressing, make your own salad dressings!
Lemon and Mustard Salad Dressing.


 This lovely dressing is delicious over sliced tomatoes or steamed and chilled vegetables, for a delicious way to add more vegetables when a tossed green salad is not available or not on the menu.


Scrape down sides, add buttermilk, process additional 30 seconds.


Decant into a jar, refrigerate, shake before using. Makes approximately 1 1/2 c cups.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
modest monday @ the modest mom
13

Parsley, Garlic and Almond Pesto

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

A simple salad of quartered tomatoes, sliced cucumber and croutons, tossed with 
Parsley, Garlic and Almond Pesto.


I like parsley! I believe it is overlooked in the grocery store. This could be due in part because it is placed on each plate in a restaurant and yet, not many munched on it after the meal. Which pretty much placed it in last place, for food. Which is too bad. It is fresh, herb-y and available year round.

I  have spotlighted it in a few recipes, because I love it, for being fresh, herb-y and available year round! You can follow the links to see  Parsley pizza dough, or a Parsley Cucumber salad as well as  Parsley Yeast bread.


This pesto is different than standard basil, yet fresh and delicious. It would make a great spread on a sandwich instead mayo or mayo on one side and pesto on the other! Add some turkey or ham, sliced tomatoes and anything else you might require in your sandwich, then enjoy!

It is also delicious in the usual pesto places, over pasta, stirred into soup, folded into cooked rice for a shockingly good dish.

Parsley Garlic and Almond Pesto
by the seat of my pants
makes about 3 cups

3 bunches parsley - I used 2 curly leaf and 1 flat leaf


4 large cloves garlic - minced

 I make minced garlic logs and freeze them. When I need garlic, I slice off what I need and return the remainder to the freezer. These are very handy, and save peeling fresh garlic each time garlic is needed.
2 t salt
1 1/2 c sliced almonds - spread out on a sheet and toasted until fragrant and beginning to turn golden


1 c Parmesan cheese
1 - 1 1/4 c olive oil
1/4 - 1/3 c water

Wash, shake and pluck leaves from parsley. Lay out on a towel, roll up and twist in opposite directions and fold in half, you want to dry the leaves as completely as possible.













You should have enough leaves to fill your processor bowl.


Add salt, garlic and almonds. Add 1 c olive oil and begin processing.


Stop motor, scrape down sides, add remaining 1/4 c oil and the cheese. Process until all ingredients are mixed and a paste has formed.


Add water slowly while running processor motor, and when a creamy texture is achieved, stop adding water and stop the motor.
Parsley Garlic and Almond Pesto.
Parsley Garlic and Almond Pesto.

Scrape down sides of bowl and package for keeping.
Males approximately 3 cups


I prefer to keep my pesto in the freezer, I have found a sharp knife easily cuts a slice of pesto to use. Laid over hot pasta or in a bowl of soup it melts almost immediately. Keeping the pesto in the freezer keeps it bright green in color and fresh in flavor.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:

modest monday @ the modest mom

24

Whole Grain and Cheddar Cheese Drop Biscuits

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Do you buy a block of cheese? And sometimes does the wrapper come off in the refrigerator, and the end of the block gets a little dried out? And you cut off about 1/4 inch slice all across the entire block? And you think "I hate to waste cheese!"? And you wish you could do something with it?

Cut cheddar cheese into small cubes and let dry 24 hours, the dried cheese does not melt and run out of your biscuit!

Well, you can. Go ahead and slice off that dry end, but do not throw it away. Then slice off another 1/4 inch of cheese, and if that block of cheese is small, you might want to cut off two 1/4 inch slices. Then dice it all up, say about 1/4 inch in size and leave it on a plate or cutting board to "air dry". You can put this in a cupboard overnight, allowing the cheese cubes to dry and yet stay safe from any flying kitchen visitors.

Then make these cheddar drop biscuits!

I have been drying cheese just like this, on purpose for years to use in baked goods, because I wanted the cheese to stay in the baked item, not melt and run out all over the baking pan. Remember the Fluffy Biscuit Muffins? These drop biscuits, are a simple spin-off from that recipe and a great way to use up that unfortunate cheese!

Cheddar Cheese Drop Biscuits, perfect with salad and everything else!
Cheddar Cheese Drop Biscuits, a delicious part of this dinner!

Cheddar Cheese Drop Biscuits
by the seat of my pants
425-degree oven

1 c self-rising flour, You may find our tale and recipe for whole grain self-rising flour here!
2 T full-fat mayonnaise
1/2 c milk
diced dried cheese - 1/4 c or so
garlic salt
grated cheddar if desired for tops

Cut mayonnaise into flour, stir in cheese.


Add milk and mix only until moist. Do Not Overmix!

Divide into 4-6 muffin tops, sprinkle lightly with garlic salt and grated cheddar is using.

Bake 15-18 minutes.

Cheddar Cheese Drop Biscuits, fresh from the oven.
Cheddar Cheese Drop Biscuits, fresh from the oven.

Makes 4 large or 6 small or double the batch for more!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the 


this post shared with:
homemade mondays @ frugal by choice
homestead barn hop @ the prairie homestead
hearth and soul @ apriljharris.com
see ya in the gumbo @ ms enplace

10

20 Minute Granola, (more or less)!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This granola is simple, it is easy, it is perfect for my little RV Kitchen oven. Since it is made with honey and no other liquid, it really does crisp, cook and turn, golden brown in about 20 minutes. Of course, if you would like it a darker brown, add a few more minutes!

The ingredient list is short, the mixing together is quick and you can do all the kitchen clean up while it is baking in the oven, plus you have this wonderful oatmeal cookie smell to enjoy while you perform sink duty!

You might notice that there is no dried fruit in this recipe. That is our preference, if you like fruit in your granola, rather than on your granola, feel free to stir some in as soon as the granola is removed from the oven. The same for a bit of cinnamon, feel free to add 1/2 teaspoon or so.

20 Minute Granola, (more or less)!

20 Minute Granola
adapted from:  Little House Living
350-degree oven

41/2 c old fashioned oats
1 c sliced almonds
1/8 t salt (if desired)
1/4 c brown sugar
1/2 c coconut oil, melted
1/2 c honey

Combine everything in a large bowl, mixing well. Scrape into a prepared 9X13 pan, spread the mixture evenly to avoid any thin spots.

Bake 10 minutes, stir well, bringing ingredients from bottom to top, corners into the center of the pan.

Bake 5 minutes, stir well, bringing ingredients from bottom to top, corners into the center of the pan.

Bake 5 minutes more, stir well.

Remove from oven and let cool, stirring once or twice.

OR: 

If not done to your liking, turn off oven and let the mixture continue to bake for 5-10 minutes more. Remove from oven, let cool, stirring once or twice.

Let cool completely, package into a container with a tight fit lid.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
4

Blueberry and Coconut Water Switchel

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Reclaiming good health has been an ongoing task, with good days and then a dip into bad days. Until I eat something that offends my gut, they are all good days, the problem is that what offends is always a surprise. I have narrowed my choices to organic whole foods, and for the most part, the process works. The problem?

Variety, pure and simple. Sometimes I too get hungry for that ice cream cone or fast food sandwich. But when I do step off my healthy eating plan I pay a heavy price. And where health is concerned that price seems to get bigger each time. The solution is to create more interesting food and beverage to enjoy and nourish at the same time.

One change that has made a big difference for my own gut health is the addition of probiotic-rich foods. While I do take a supplement, it is the different strains of good bacteria in food that have made the difference. Unfortunately, we (so far!) are not big fermented vegetable fans. While we love sauerkraut, the other fermented vegetables have not been well received at our table.

Blueberry and Coconut Water Switchel

One easy solution to this dilemma is probiotic rich beverages. Currently, we purchase kombucha in various flavors, from time to time. Bottled kombucha is the beverage I will choose when we stop for a cold drink, and fortunately, it is easier to find in the market than ever before. At home, I make water kefir on a regular basis.  And Switchel.

Switchel has been made to nourish our bodies for years and years and years. Also known as haymakers punch, it is a simple mixture of apple cider vinegar, ginger, maple syrup (or honey and molasses ) and water. If you are drinking this to replenish your fluids during hot weather, a heavy dash of salt can't hurt.

Here lately I have been substituting coconut water for plain water, and I have been adding some fruit for a twist on flavor, which led to this combination. Switchel is very easy to customize, you may make it strong on flavor or big on water, your choice. You will find in the recipe below a suggested range of measurements, the full measure of any ingredient other than the coconut water will provide a stronger flavored Switchel. I have made it both ways and for me, it is about the water, the one area I don't consume enough....

Blueberry and Coconut Water Switchel

Blueberry and Coconut Water Switchel
by the seat of my pants
makes approximately 1 quart

2 T apple cider vinegar - tip, shake the contents to get a touch of the "mother" before you measure
2-4 T pure maple syrup ( not pancake syrup)
1-3 t finely grated fresh ginger
1/2 - 1 c blueberries, frozen is fine
coconut water

Place the apple cider vinegar, maple syrup, ginger, blueberries and 1/2 c of the coconut water into a wide mouth quart far. Puree using a stick blender.

Blueberry and Coconut Water Switchel
I prefer the finely grated ginger when using a food plane. 
Fill the jar to the top with additional coconut water.

Cover and let rest on the counter 24/48 hours to allow mild fermentation. If desired stain mixture through a mesh strainer into another quart jar, Refrigerate.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

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