One of the things we strive for when planning our menus is making everything fit together. We look to use ingredients in different ways throughout the week so that we are making the most with what we have. We also benefit from a well-stocked pantry. P.S. We don’t always stick to the menu, but it helps get good food in the house on hand to create with, which is often half the battle. Halloween, Halloween. The trick-or-treating hasn’t even started (last year’s up above), but if... more

‘Tis the season for pears, and Jessica from GoodCheapEats and Life as MOM is here to give you a few great ideas of what to make with them. I’m taking some time this week to get caught up on work, get my manuscript off to my editor and whatnot. If you follow me on Twitter, you’ll know that Kjell was referred to Mayo Clinic, and we’ll be headed there next month. Thanks so much for all your kind thoughts and prayers. Jessica graciously offered to step in while I get caught up,... more

This month in the Eat Well, Spend Less series we’re moving into fall with ideas to keep you fed and frugal all winter long. We’ll start with hearty breakfasts to keep you warm on those cold mornings. The return of cold weather means many things. Jackets will no longer be optional as my kids run out to catch the bus each morning. Gloves will be worn to warm fingers rather than to keep dirt from the garden from settling in under our nails. Likewise, there are changes happening in our meals... more

This tomato salsa is roasted over the grill to add some depth and flavor to a homemade salsa combination. Can it for later or serve it fresh. I got up from the couch in a huff. The majority of my marital disagreements focus on two things: church and a clean house. They often come when I’m stressed with work and life and am trying to juggle too much. This isn’t anything new, but it’s usually a word or a comment that sets me off, gets me thinking about all the other things that... more

5 pounds meaty tomatoes (about 7 cups) 2 large whole onions 5-6 jalapeños 5-6 garden salsa peppers 3 tablespoons olive oil 5 cloves garlic, minced 1 ½ cups lime juice (bottled) 1 tablespoon salt ¼ cup packed cilantro, chopped 1 tablespoon cumin Heat grill to medium-high. Slice tomatoes and onions in half. Remove seeds from peppers, if desired. Rub olive oil over all vegetables. Place on grill over medium-high heat, turning once, until skins blister and char slightly. (Alternatively: Roast at 400º... more

This month I’m participating in October Unprocessed on Eating Rules. Today’s menu is a look at school lunches and what to pack for kids when avoiding fruit snacks, packaged cookies and juice boxes. Plus, how to manage busy home and work lives. I admit that Friday is not the day to be planning a menu, but if you’re anything like me, you’ll be doing your grocery shopping sometime this coming weekend, so consider it a gift to get you thinking about what to put in those lunch... more

The last of the everbearing strawberries and groundcherries from the market find love as a sweet jam. It’s been warm here, the kind of warm that makes you want to take long bike rides through the trail system that runs just east of your house, stopping to enjoy the view of the lakes and swamps in the area. Swamps are magical. The sun has been shining. Blaring, really. It’s like August in October at the moment, but with golden leaves on the trees and pumpkins on the menu for dinner. Rather... more