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My husband has been unemployed for three months now. We have been trying to rely heavily on our food storage and less on the Bishop’s Storehouse. It has pushed my kitchen creativity. I keep challenging myself to see how long I can go between Bishop’s Storehouse orders. I have found that cooking with food storage versus with the Bishop’s Storehouse orders takes more time and planning. I will admit that last night we had oatmeal for dinner at 9pm. 🙂 That was not my best food storage dinner. I have been amazed on other nights at what I have been able to make with our dehydrated pantry collection. It just takes a little more thought than I have to spare at times.

What has been taking ALL my time? Well, about three months ago we took our second daughter to the MTC to start her mission. She is serving in Argentina. I love having a missionary. It is second only to the feeling I have after giving birth. I am so stinkin’ proud of her. I could shout it from the roof top all day every day. As my husband and I drove off from the MTC and tried to get control of our happy/sad goodbye tears, we both said that we needed an Argentina mission t-shirt to show our love and support of our missionary. All the way home we talked about starting a business, not necessarily a t-shirt business but just a business in general. We have had lots of business ideas for years. The entire 25+ hour drive home from the MTC we discussed and prayed about a business and felt superdaluper good about it. The energy and Spirit that we felt as we made plans was unmistakable. Time flew by as fast as our ideas flowed back and forth between us. We had just experienced a very spiritually filling experience at the Salt Lake temple and our last few days with our missionary. We were on could nine plus some.

When we reached home, the energy continued. Two days after returning home, my husband was laid off from his job. The amazing thing was that he had an impression that morning of what was going to happen and so when the news came, he was prepared. We went to the temple each day for three maybe four days after that. Each trip we received direct instructions, comfort and counsel from the Holy Ghost. We were told through the Spirit that this experience was an answer to my prayers and that God was involved. We were told that the decision to start a business was supported by Him and that He would direct my husband in what to do and many other words of comfort and direction.

It has been three months. We still do not have income but our faith has never been stronger. I have learned so many things. I would like to start sharing some of them on this blog. This experience has been beautiful, HARD but beautiful. I would relate it to giving birth. I think we are in transition right now. You know that time when you can not seem to get a breath, you just want to give up, it feels overwhelming and everything and everyone is just not right? Then right after you pass through that moment it is time to push and then you have an angel in your arms before you know it. In hindsight, you would go through that pain and emotion one thousand times just for that sweet baby.

We have spent the past three months, praying, searching, pondering, fasting, going to the temple; building and strengthening our faith. As a result we have a little baby business that we feel really good about. It has a long way to go but we feel it is the right way. I think hardly thirty minutes go by in our lives that we are not praying about what to do next. Have you been there? Have you started a business? I would love to hear about your experiences. How has unemployment or under employment blessed you? I have a lot to share and I hope to over the next few days and weeks. Let me know what your business is. I will link to it. Let us support and share with each other.

Here is our new business MoGlo Tees It is also on Pinterest and Facebook.

I look forward to hearing your stories.

Hoe Cake

1 cup milk with 1 Tablespoon white vinegar mixed in (this makes it like buttermilk)

1 Tablespoon shortening (melted)

1/2 teaspoon salt

1 teaspoon baking powder

2-2 1/4 cups flour

shortening or oil for skillet

Warm skillet with 1-2 Tablespoons of shortening or oil in the skillet.  Mix first four ingredients;add flour gradually.  Divide dough into 4 sections.  Once your skillet is hot, form each of the sections of dough into flat pancake like sections.  Brown the hoe cakes in the hot skillet until lightly browned on both sides and no longer doughy the middle.  The thinner you make the hoe cakes, the faster they will cook.  Keep that in mind if you are in a hurry.  These are great along side a bowl of soup.

Potato Cabbage Soup

1 tablespoon oil
1 tablespoon butter
1/2-1 head cabbage
1 onion, thinly sliced
3-6 garlic cloves, minced
1/2 teaspoon salt
4 cups chicken broth
1 pound Idaho potatoes, peeled and cut into 1/2-inch thick slices
3 dried bay leaves

Heat the oil and butter in a large saucepan over medium heat.
Add the cabbage, onion, garlic, and ½ teaspoon salt. Cook until the cabbage is slightly softened, about 5 minutes.
Add the broth, potatoes, and bay leaves. Simmer, covered, until the potatoes and cabbage are tender, about 15 minutes. Discard the bay leaves.
Using a blender, puree the soup until smooth and serve.

We like this soup with Hoe Cake on the side.

Black Bean Chili with Mashed Potatoes

1 lb ground beef
1 onion, chopped
1 t garlic powder or a few cloves minced
2- 15 oz can of black beans
1- 15oz canned tomato sauce
1-2 T chili powder
salt and pepper to taste
optional- 1/2 c grated cheese for topping
optional 2 c corn
mashed potatoes- I am guessing you know how to make those 😉

Brown beef with chopped onions and garlic. Drain beef once it is browned, discard grease. Add beans, tomato sauce, optional corn and seasonings to browned beef and onion. This can be frozen in smaller containers and used later if you do not want to eat all the leftovers over the week. Serve this on top of mashed potatoes along with a salad or broiled veggies.

You can make this vegetarian by omitting the beef and adding 2 extra cans of black beans.

Broiled Garlic Veggies

Veggies- Zucchini, Broccoli, Carrots, Brussel Sprouts, Sweet potatoes, Peppers…whatever veggies you have
garlic or garlic salt

Cut in medium sized pieces and place on foil covered pan. Drizzle with oil and garlic salt or garlic powder and salt if you do not have garlic salt. Broil until veggies are tender. It varies per veggie. Do not leave the kitchen area. Set a timer for 5 minutes and then if it is not done after 5 minutes, set it again for three min and continue checking every three minutes until done. Pay close attention!

This is my children’s favorite way to eat broccoli.

Family Fun- BUBBLES!!!!!!

This is a no-brainer and you probably make this regularly but just in case, have you made bubbles with your Bishop’s Storehouse Order? Hours of fun for the kiddos and for you!

1 cup dish soap
12 cups water
if you have it, add 1 tablespoon of glycerin (it adds staying power to the bubbles)

Mix it and make bubbles to your hearts content! The bubble solution gets better with age so do not throw it down the sink after a day of fun. Keep it. I store it in a five gallon bucket, a small trash can or my mopping bucket. You could also store it in recycled peanut butter or jam jars. That way when the kids spill it, it is less mess.

Tuna Quesadillas

2 cans of tuna, drained
1 red or green pepper, diced
1 1/2 cup grated cheese
8 tortillas
butter or oil
Sour Cream

Mix tuna, pepper and cheese in a bowl. Heat butter or oil in a skillet. Spread tuna mixture on a tortilla and top with another tortilla. Brown the quesadilla on both sides until cheese is melted and both tortillas are browned. This is great with a salad.