Love, Laughter, and Life

Adventures With a Book Lover


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Whole Wheat Multi-Grain Bread Recipe

Yummy Whole Wheat Multi-Grain Bread

By Angie Quantrell @AngieQuantrell

Last week our cupboards resembled Old Mother Hubbard’s.

Yet I adamantly resisted going grocery shopping. Because it is not my favorite thing to do. You can read the post here.

Bread was in zero supply, so I looked in the cupboard and we had yeast packets! I decided to make bread. I know, lots of work. But anything to avoid hitting the supermarket aisles.

Enjoy!

Whole Wheat Multi-Grain Bread

Ingredients:

2 pkgs. active dry yeast

3/4 cup warm water

2 cups lukewarm milk (scalded and cooled)

1/4 cup honey

3 T. shortening

1 tsp. salt

4-5 cups whole wheat flour

2 cups white flour

3/4 cup chopped sunflower seeds, pumpkin seeds, walnuts, and almond flour (mixed together)

1/2 cup oatmeal (lightly ground in coffee grinder)

softened butter

Directions:

In a large bowl, dissolve yeast in warm water. Add milk, honey, shortening, salt, white flour, and 2 cups whole wheat flour. Mix together.

Add oatmeal and grains plus enough whole wheat flour to make dough easy to handle.

Turn dough out onto floured counter. Knead about 10 minutes or until dough is smooth and elastic. Roll into a ball. Put in a shortening greased bowl, turning once to cover all sides with shortening. Cover. Set bowl in warm spot and let rise until double (about 1 hour).

Punch down dough. Divide in half. Roll each half out into a rectangle. Tightly (but gently) roll the dough into a loaf and place seam-side down in a greased loaf pan. Repeat with second loaf. Lightly brush tops with butter. Cover and let rise for another hour, or until doubled.

Heat oven to 425 and put oven racks on a lower setting so the bread tops rest in the center of the oven. Bake until loaves are toasty brown and sound hollow when thumped, about 30 minutes.

Remove loaves from pans, place on cooling racks, and spread butter on top. Cool and enjoy!

My well-loved and much used pre-marriage cookbook

The original recipe came from my Betty Crocker’s Cookbook (Golden, New and Revised Edition) that I’ve had since before I was married (pre-1985). The name inscribed on the inside front cover is Angie Hill.

In fact, there is no title page, as it has fallen out during some previous cooking escapade. We now start things off on page 7 and discuss how to care for and prepare meat.

***My recipe for Whole Wheat Multi-Grain Bread has been adjusted and adapted to our tastes – less salt, more grains, and a mix of whole wheat and white flour.


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Smorgasbord Health – Brain health – A nutrient packed shopping list.

This is my shopping list and each week I try to find as much variety as I can amongst the seasonal foods.  There are two lists.. .one with the nutrients you need to be healthy and the foods that pr…

Source: Smorgasbord Health – Brain health – A nutrient packed shopping list.

One way I remember great posts is to repost them on my blog. That way I can go back and refer to them when I need to. Love this shopping list! Thanks, Sally!


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The Day the Mountain Blew

Standing on the top edge of Mt. St. Helens, looking at Mt. Adams

By Angie Quantrell @AngieQuantrell

What were you doing on May 18, 1980?

Maybe you were not even born yet! That does make me feel old, so let’s keep that to ourselves.

On that beautiful Sunday morning, so many years ago, I was at church with my family and friends. It was during Sunday school, so the time was early in the day.

Rocks, rocks, rocks!

Murmurs of something going on and the escalation of tension crept throughout the groups of people. We all went outside and saw huge, billowing, black clouds racing our way from the west.

Upon the advice of emergency officials and church leaders, everyone was sent home.

Soon, the entire sky was overtaken by the black gray heavy clouds. Not rain clouds as they appeared, but ash and smoke. Grit started to pour down. It wasn’t a gentle ash, but steady and thick.

Mostly we were excited to find out what was happening. I don’t remember being afraid at all, just curious. We got to skip out on church, and though we were all advised to stay inside out of the ash, we ventured out several times to check out the weather.

Volcano weather.

At that time, we didn’t have immediate access to world events. No one really had computers, just radios and the basic television channels. Phones were all old fashioned and connected to a wall phone jack. Information traveled much slower.

A view of what’s left at the top of Mt. St. Helens

One of my weekend jobs was to care for an elderly lady one street over. Mrs. Nelson lived by herself in a big house. She was alone that volcano-y day. I received a call asking that I go over and check on her. I did so, and explained to her what was going on and made sure she had her lunch and the things she needed.

My then future-husband was on his own for the weekend, as his parents were out of town. So he ended up at our house for much of that week. He was normally there, so that was nothing new.

As this was our first volcano eruption, we had no idea what we were in for. School was open as usual Monday morning. We headed to school. I remember trying to use the windshield wipers. Scrape, grit, scrape, grit. Not a good idea.

It was all excitement for the students. A volcano! Ash and grit. LOTS of ash and grit. A volcano ashfall.

The problems became evident soon enough. Students waiting for buses to stop were overwhelmed with clouds of billowing, drifting ash. We couldn’t breathe! People started wearing face masks just to be able to be outside. Vehicles were being damaged by the large amounts of ash and grit being inhaled and forced through the internal engines. Others tried to begin the clean up process, only to find there was nowhere to put their mountains of ash.

The girl with the cow shorts heading up Mt. St. Helens

So much ash. Inches fell on every little thing. Daytime looked like nighttime. Headlights had to be used to improve visibility.

After Monday, school was cancelled for the rest of the week in order to give everyone time for cleaning away ash. I’m sure officials were scrambling to figure out what to do with the ash, checking to see how dangerous it was for breathing, and searching to find out what damage was being done to the machines that were out working through the depths of the volcano fallout.

Things slowly returned to as much normal as could be expected. Mt. St. Helens was forever changed. Much of the mountain was spread throughout Washington state and the northwest. The Yakima Valley was in the ash fallout zone, while others on the opposite side of the mountain were hit by pyroclastic flows of steam, ash, mud, melted snow, and raging rivers. Lighter ash was transferred around the world by wind. Farmers washed off or plowed under the layers of ash all over our farmlands. People collected jars and containers of ash as momentos. Creative folks figured out ways to transform the ash into artwork and jewelry. Books were written, studies conducted, interviews given, and research began.

Not everyone survived that day. But for those of us who did, we remember the day the mountain blew.

So much information has been collected, stored, and shared. You can read more about Mt. St. Helens here.

Me (left) and Kevin at the summit of Mt. St. Helens

We have no personal photos of Mt. St. Helens the day it blew. If we did, we probably would not be alive to share them. We did, however, hike to the top of the mountain in 1993. After reading the warnings on paperwork from the ranger station, we seriously considered our health and personal welfare! Watch out for steam vents, thin crust, the edge of the top (where the edge often broke off), the dome in the center of the volcano (we couldn’t go there), and tremors. It was and is a live volcano, after all!

I’d love to hear what you were doing on the day the mountain blew.


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The Plank – 10 Steps to Success

My idea of a perfectly-formed plank.

By Angie Quantrell

No. Not that kind. The exercise kind. Planks are hard to do.

I don’t like them.

Does anyone really like them? This is what it looks like when I try to do a plank.

1. Gear up. Avoid doing planks following a recent meal.

2. Collapse to floor level.

3. Set timer. Otherwise, I will be positive that 15 seconds is a full complete minute.

4. Start timer.

5. Assume position. Elbows and forearms on floor. Toes on floor. Nothing else on floor.

6. Tighten stomach, back, and buttock muscles.

7. Immediately begin to breathe harder. At 5 seconds in, notice trembling limbs.

8. Sweat.

9. Fight the feeling of giving up or falling on my face.

10. At 30 seconds, convince self to keep going. Or pause for a rest (I like that one better).

1 minute? DONE.

What a workout!

I’m sure I’m not the only one who experiences these physical manifestations of pain when doing a plank. I mean really, shouldn’t a 53 year-old be able to handle this?

True, I haven’t even done a sit-up since, well, I don’t know when. Maybe shortly after my last baby was born. She’s 25. Years-old. Wanna know an embarassing fact? When I started this new build-core-strength-workout-program I could NOT do one sit-up. Not one, folks.

But I digress.

Planks are not fun, easy, or pleasant. But I have to admit to a certain joy in knowing that I can hang in there and do a minute. On most days.

Care to join me? On to sit-ups.

What is your most hated, feared, or dreaded exercise? Let’s commiserate.

Planks AND flowers.


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Salmon with Homemade Teriyaki Sauce

Homemade sauces are a cook’s most valuable asset. The béchamel, the hollandaise, the mornay, the romesco—they’re all lovely. You know what else they require? Time. On Mondays, I have a lot of things: an onslaught of work to complete, laundry to fold, blog comments to respond to, events to plan, babies to make giggle, and […]

Source: Salmon with Homemade Teriyaki Sauce

This recipe sounds delicious! We love salmon and have recently been enjoying teriyaki salmon – but the store bought sauce is soooo salty. Thanks, Vicky, for this recipe. Can’t wait to try it.


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Vitamin and Mineral of the Week – Recipe – Stuffed Green Peppers by Angie Quantrell

Source: Vitamin and Mineral of the Week – Recipe – Stuffed Green Peppers by Angie Quantrell

Thanks, Sally! I love this recipe!


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A bowl full of nutrients – Pureed Root Vegetable Soup from Annette Rochelle Aben

Source: A bowl full of nutrients – Pureed Root Vegetable Soup from Annette Rochelle Aben

This recipe sounds delicious! Thanks, Annette!


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Smorgasbord Health – Vitamin of the Week – Vitamin A – Beta-carotene

Source: Smorgasbord Health – Vitamin of the Week – Vitamin A – Beta-carotene

We love sweet potatoes! Boiled, mashed, and combined with a little bit of butter, sour cream, and cayenne. Tasty and spicy. Thanks, Sally.