Is the name of my new blog...I hope you will come and visit!

Pondering His Goodness

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The years really do fly by as we get older!  I just can't believe the summer is over and the kids are back to school.  I started my preschool program yesterday and the children really enjoyed it.  They love the lazy days of summer, yet they are so ready for a bit more structure (so am I!)!!

Over the long weekend we went camping with family.  What a great time we all had!  I think we had about 25ish family members and friends.  Lot's of food, card games, food, warm fires, food....did I mention food?  UGH, I think I gained 10 pounds in a single weekend! 

Today we will be working on cards for Grandparents Day.  I get tired of the card industry inventing new days to sell their cards...yet I do think Grandparents should be honored..so the children will make some!  And we'll get outside to enjoy the last few days of sunshine...I'm sure the rains are coming...I can almost feel it!

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It's been a long week!  With school starting next week I had extra children in my child care this week...I had 8 children most days and one day 10.  We had fun but I'm exhausted!  I'm looking forward to next week when I start my preschool program for them - helps to have a bit more structure and they love learning!

This weekend is our annual camping trip with family - there are at least six families going which is always fun.  I plan to do a lot of reading and sleeping!  I don't think I've read an entire book all summer - just too much going on and when I do read I fall asleep!  LOL

I hope everyone has a wonderful long weekend!

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I've had a busy summer and haven't spent much time checking up on my friends...Kitty hasn't posted since July 20.  Can anyone tell me if she is alright? 

Thank you!
Julia

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Well after two years of "empty nesting" two of my daughters are back home!  It's an adjustment to be sure, but I'm loving having them home.  Now, if you ask them....probably not so much, LOL! 

With having them home my food bill has definitely taken a jump so gone is the "fly by the seat of my pants" dinners for two.  Time to get back to planning meals and watching prices.  Actually, I enjoy it..kind of a game to see how well we can eat and spend little!  I use to be a vegetarian but with a growing family I got tired of cooking different for myself.  One great way to cut spending is to add at least one meatless meal each week.  I plan to slowly do half and half and, hopefully, my husband won't even notice!

I also have anywhere from 6 - 9 little ones to feed each day in my child care.  This time of year it's so much fun to watch them pick blueberries in my patch, or plums from the tree.  They enjoy picking berries and eating them with their lunch!  I love showing them where their food comes from and helping them have a love for gardening and eating well.  Next month we'll be doing a unit on apples and making applesauce is always a favorite activity.

Thought I would share a vegetarian recipe I tried yesterday.  My husband liked it and said it was even better the next day.  I didn't double it but made a bit more than the recipe size.  When I make it again I would add some sharp white cheddar as well for a little added zip.  This is a great summer meal...just add sliced watermelon and/or a green salad.

Onion Bread Pudding

1 vidalia or other sweet onion, cut into 1/4-inch slices
2 cups 2% reduced-fat milk
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
8 cups cubed French bread (about 8 ounces)
3/4 cup (3 ounces) shredded Gruyère or Swiss cheese, divided (I used more cheese as well)
Cooking spray

Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Add onion slices (keep slices intact); cook 3 minutes on each side or until browned.  (I cooked them a bit longer)

Combine milk, salt, thyme, pepper, and eggs in a large bowl, stirring with a whisk. Add the bread cubes and 1/2 cup cheese; toss mixture well. Place the bread mixture in an 8-inch square baking dish coated with cooking spray. Arrange onion slices on top of bread mixture. Sprinkle with 1/4 cup cheese. Bake at 425° 25 minutes or until set and golden.

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