Tuesday, February 18, 2014
Here's my grandson and husband at the swimming pool interacting in a unique way. My grandson has Aspergers Syndrome and finds it difficult to communicate the way most people want to be communicated with. When Rayco found out Grandpa John needed sunscreen, all of sudden he was so concerned and wanted to make sure every part of his snow white skin was saturated with sunscreen. You may notice that he even coated the bottom of of his feet. Grandpa John was very patient with our grandson realizing that this was a unique way for Rayco to show he cared.
Tuesday, December 17, 2013
Toast Fingers December 2013 This is a recipe story I wrote for my family. As a child of a British mother, one of the cultural treats our family enjoyed for breakfast was soft boiled eggs with toast fingers. This tradition was passed onto my children as well. Hopefully our grandchildren and on down the generations will think of Nana Skilling (Joyce Davies-Conklin-Skilling, who immigrated to the United States when she was 21 years old) when they partake of this fun breakfast. Enjoy! With love, Laura Marie Conklin-Nielsen-Holbrook Magic happens when a slice of buttered toast is cut into finger width strips: TOAST FINGERS Here’s how to produce this sensational breakfast: Open a plastic bread bag (or make your own bread), remove one or two pre-sliced pieces of bread (or cut a slice of your homemade bread). Take those slices of bread and drop them into the toaster (or broil them in the oven). Push the mechanical lever down. Now is a good time to reflect for a moment on the original ingredients of the bread and all the people and the good earth that provided it: flour, water, salt and yeast. It’s a blessing. Imagine the synergetic results your taste buds will experience. During this meditation, you must be aware on some level that the toast will jump out at you when its done or will burn in the oven if not watchful. When the jumping bread has come to rest, and without being too anxious in order to avoid burning your fingers, retrieve the bread from it’s upright position. Lay it gently on a plate and butter it on one side. Don’t skimp here, spread the butter clear to the edge of the bread, making sure every part has a slippery film of this vital ingredient. (Use a butter substitute if necessary). Taking the same butter knife just used to spread the butter, saw off four or five finger size slices of bread. The end is near. BUT WAIT! What good is a handful of lonely toast fingers? Not nearly as good without with it’s mate, the soft boiled egg. Take one or more lowly but wonderful chicken eggs and submerge them in a pan full of cold water, make sure the water completely covers the eggs. Bring the water and eggs to a full boil and boil for three minutes. Carefully spoon the eggs out of the boiling water (unless you have burn proof flesh, in which case you can just reach in a grab them) and onto a plate. BUT WAIT! I almost forgot to include the egg cup! Dainty as it sounds, it’s the foundation that supports the whole event. Take your hot little egg and nestle it in an egg cup. Sit your hot little egg bum side down, which is easy to remember when considering anatomy and the smaller end, is heads up. Carry your egg cup to a waiting table with a beautiful setting of placemats, napkins, glasses of juice, salt and pepper, flowers arranged nicely in a vase and silverware, all that the Good Fairy prepared in advance for you. Prepare your mind for some violence, despite the peaceful setting. Eye ball the egg and aim for the top 1/3 or neck if we are still talking anatomy. This is your target. Pick up a butter knife with your right or left hand, you choose. Holding it as weapon, cock your arm back and quickly release with fury, one solid hit to the targeted place on the egg. Instant decapitation is the desired result. If more than one attempt is made, it gets messy. Keep the cap or head, it’s a delicacy. Sprinkle with salt and pepper if desired. One might think it’s a necessity, but times are changing. Ready your toast fingers for their job. You may have a personal preference as to what this means: lining them up or arranging them decoratively, circling the plate. Let your personality shine through here. Pick up one of the toast fingers and slowly insert, gentling turning the toast finger inside the egg. Remove toast finger and bite off only one bite at a time, nibbling the egg frosted toast finger to the next joint or about ¾” down. Do not gulp gluttonously! Savor the crunchy eggy bite. Repeat until the yolk is consumed. HOW TO DEAL WITH THE REMAINING EGG WHITE: Using a teaspoon, gently circle the inside of the egg, scrapping the last remains of the egg. Make sure the inside of the egg is completely cleaned out: WASTE NOT WANT NOT. CAUTION! Avoid the top edge of the egg shell where small bit of broken egg shell remains! (Unless you need more calcium supplementation and you can bear the crunchy sensation on your teeth). Don’t forget the cap or the head (we’re still referring to egg anatomy). It is a delectable tidbit of egg white! It’s a meal in itself!
Monday, December 9, 2013
When thinking about what I would like to give my children and grandchildren for Christmas, I thought about a lasting message. Grandpa John agreed to read two messages out of the 12 we prepared for our 12 Days of Christmas. Here's the link to our 12 days of Christmas messages. Enjoy! With Love, Nana & Grandapa John December 13 https://www.youtube.com/watch?v=EK3t0tiQSKk December 14
Tuesday, September 17, 2013
I'm writing a book about the painful journey from competing with pornography to accepting I couldn't beat it. There is a point in this journey that I began to find myself again. Pornography addiction will destroy a person's happiness, a marriage and relationships if one allows it to.
I know, it destroyed my marriage of 25 years!When I first realized my husband was choosing pornography over me, I thought I could win him back by becoming more attractive. It became a competition. When I learned to stop competing with it, and return to being myself, happiness and self love returned to my life. I now find myself in a life that I only thought would be mine if I died and went to heaven. I feel so much love around me. Only when I learned to accept and love myself did I realize that I could be happy in this life and not have to wait. Because I've kept a journal most of my life, including the decades I struggled with my desire to lure my first husband back into our marriage, I have hundreds of journal entries to sift though and draw from. Some are ugly, some are enlightening; all are important. This editing process and review of the life I left behind for a happy one is taking time. I am thankful for your support and encouragement. I know I am not alone and I know I have a mission to be of help to others through this journey. My book is in the rough draft form, I need to complete it.
Friday, September 6, 2013
Few things are as rewarding as growing your own food. I realize that my part is small in comparrison to the creator who made the earth possible for us to plant in and harvest from. Feelings of awe and gratitude fill my soul as I participate in the bounty..
Wednesday, December 5, 2012
GREEN TOMATO RELISH REMEMBER, MAKING RELISH IS A 2 DAY PROCESS! Makes about 8 pints 12 pounds green tomatoes, (peeled and chopped) 1 1/2 cups coarse salt 1 medium head cabbage, chopped 12 cups (96 oz) Cider vinegar 8 onions, chopped 3 Sweet Red Peppers, seeded and chopped 2 green peppers, seeded and chopped 2 tablespoons celery seed 2 tablespoons mustard seed 1 tablespoon ground cinnamon 1 tablespoon ground cloves 1 teaspoon turmeric 1 clove garlic, peeled Sprinkle chopped tomatoes with salt,cover and let stand at room temperature overnight. Drain thoroughly and place tomatoes in large kettle. Add cabbage and vinegar. Bring to a boil and simmer 30 minutes. Add remaining ingredients and cook until thick, stirring occasionally. Remove garlic clove. Ladle into hot sterilized jars. Sell immediately. This recipe can be made by chopping the vegetables by hand and or using a food processor. Making relish is a two day process if you follow the recipe here. However, preparation is important. Before any process in the recipe is started, the kitchen needs to be clean, crocks and utensils cleaned, jars and lids made ready. Vegetables and ingredients are gathered for a day or more and stored properly until ready to use.
Spending time with my son Abe is the greatest reward of making this relish. Who ever it is that joins you in this journey from garden to kitchen to pantry will enjoy this path you share. We always make enough for ourselves and some to give as gifts.Abe shared stories with about the relish he has shared throughout the year. His friend Brad Smithard loved the relish so much, he invited Christina and him to come and stay in his hotel in Astoria, and of course Brad reminded Abe to,"Bring some relish." Another happy recipient of the relish reciprocated with a rattlesnake barbecue and handmade rattlesnake watch band. Even though true gift giving is an act that never expects a return, one may be surprised by how other's may want to show their appreciation. Everything we have is provided by the Great Giver, so it is only natural to give back.
As my late mother, who taught me home production, canning and food preservation, Joyce Skilling, aka Nana Skilling taught, "It is better to give then to receive."
They are inexpensive and very important.With my lifestyle of striving for self sufficiency and using natural remedies and cleansers, salt and vinegar are some of my go-to supplies. I used vinegar in many ways from cleaning sinks to drinking it in water in the morning and also for bathing. It's a healthy alternative to many over the counter cleansers. Our tomatoes were picked after a light frost so they had gotten some frost bites.
Like us, we get a little weather beaten, but we're still good on the inside.The frost bites were only skin deep and showed up as dark skin and in some cases soft spots. I just used a parring knife to cut those places off. The inside of the tomatoes were not damaged. Abe sorted the bad tomatoes out, and put the ones we couldn't use in the bucket for the compost. He washed the usable tomatoes and put them in a bowl for me to cut. After cutting tomatoes into chunks, the tomatoes went into the food processor.
Have three bowls. Abe moved the bucket of muddy tomatoes next to the sink where he washed and rinsed the tomatoes. He placed them in the first bowl. The second bowl is for the parts to be cut off, it's the compost bowl. The third bowl is for the freshly trimmed tomatoes ready for the food processor.
Allow your heart be filled with gratitude!
My mother was raised during World War II, 15 miles south of London in Cowley, Middlesex. Her family consisted of her father (William) Edward Davies, mother Emma Cockerel and her two older sisters Peggy and Phyllis. They shared a house their grandmother, cousins, aunt and uncle. They experienced extreme shortages and food rationing.
My step-dad, William (Bill) Skilling was raised in Cottage Grove Oregon and Northern California, he tells stories of the Great Depression when his family had to live in a cleaned out chicken coop. He spoke fondly of seeing his mother and aunts making piccalilli.
My father, William Douglas (Doug) Conklin's family consisted of his father William (Bill)Henry Conklin, mother Netta Delone (Dee) Aubrey, brother Dale and sister Anita (Ginger, they fared a little better in Hollywood California as his father's paint business "Treasure Tone Paint" prospered, but other family members tell stories of saving bits of string to have on hand since they didn't have any money to buy more or it simple wasn't available. His Aunt Clara could unravel an old worn out sweater and use the yard to knit something else useful. She continued this practice even after the depression ended and she was living comfortably in the river rock home her and her husband built with their own hands in Livingston California.
Some may think that recycling is a new idea one thought up by progressive thinkers, but it's actually a very old way of living.It's nice to see it making a come back. In years past, everything was preserved and used.