Simply Home by Beth

February

Do you decorate for Valentine’s Day?

I created a small vignette on a shelf in my office. I wanted something different, using a bit of red, but not too much, a neutral palette and some nubby textures.

This is what I ended up with:

The sweetness of February is music for the soul.

I used old piano sheet music, cut out a few hearts from it, and added some old books with red binding, wood beads with twine tassels, a small candle and small vintage glass jars. This is ME all over!

The sheet music was chosen because I always associate all of the old Love songs with Valentine’s Day, along with the color red!

Enough of that…moving on…let’s talk about February, the month “between” Winter’s frigid climate and the first rays of the warm Spring sunshine.

Sadly, I am posting this February Newsletter on the 10th of the month….

time has gone by so quickly since New Year’s, don’t you think so?

Is it the Covid shutdown that has us all not knowing which end is up?

I think so, at least that’s what I tell myself. I am just getting up and around, out of quarantine, after a mild case of the latest Covid virus. I am grateful for restored health, and that’s my prayer for so many right now.

The week before I got sick, I made a batch of Egg Muffins, put them in a ziplock bag and into the refrigerator to serve later in the week. Little did I know, that my husband would be serving me those muffins for breakfast…in bed! and not the romantic kind of “in bed” dining, but the “sick bed” kind! They certainly came in handy, were delicious and nutritious, and for that reason I’m adding the recipe this month, on this blogsite.

Side note: The Broccoli, Bacon and Cheese Egg Muffins are from a Keto cookbook, high protein and low carb diets will appreciate this recipe. Also, if watching your weight was a New Year’s Resolution, these muffins will be your new go-to favorite!

I’ll also share:

a mood board and a progress report on my laundry room refresh!

a few stories recently written

a review of my “Girl’s Trip” with my daughters to Miami, with photos

a Spring/Easter tablescape

a Spring in the Garden craft or two

Before we go any further, I’d like to take a moment to thank you all for following along. I will say that being quarantined, in your own home, certainly gives you time to think.

In this month of Valentine’s and Cupid’s arrows, aren’t you glad that we have each other?

Together, is truly the nicest place to be!

Beth, XO

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Homemade Sourdough Bread

By Beth Wood

Country Farmhouse White

Don’t you just love the smell of fresh homemade bread baking?

It’s one of my favorite memories of my Grandmother’s kitchen! She was ALWAYS baking up a storm, she was incredible at taking what was at hand and whipping up a hearty meal or a scrumptious dessert!

Sadly, I have not inherited her knack or finesse in the kitchen!

Last winter, my daughter Carrie, gave me a “starter” for sourdough. SHE inherited the finesse in the kitchen and a true love of all things “culinary”.

The following recipe is easy to make, delicious to eat, and keeps for about a week, wrapped in a large zip lock bag and stored at room temperature. I watch to see how often we’re eating the bread, if not daily, I store the bread in the refrigerator, in the zip lock bag, sealed.

The cookbook I’m using was a gift from my daughter Carrie, and the starter was as well. If you do not have a starter, the cookbook has instructions to make your own, which is the key ingredient for this recipe. The cookbook title is Artisan Sourdough, Made Simple, by Emilie Raffa.

Country Farmhouse White

Beth Wood

Sourdough loaf of white bread

Print Recipe

Prep Time 1

Cook Time 45

Total Time 1 45

Course Breakfast

Cuisine American

Servings 1 loaf

Equipment

oven
2 bowls,, 1 large , 1 medium
measuring cups, 1/4, 1/3, and 1 C.
measuring spoons, 1 tbls,1 tsp, 1/2 tsp.
loaf pan, 9×5

Ingredients

1/3 C. starter active and bubbly
1 1/4 C. water warm
1 tbs. sugar
1 tbs. extra virgin olive oil plus more for coating loaf pan
3 1/3 C. bread flour
3/4 C. all-purpose flour plus one tbs.
1 1/2 tsp. fine sea salt

Instructions

Make the Dough: In a large bowl, whisk the starter, water, sugar and oil together, with a fork.
Add the flours and salt.
Combine to form a rough dough, then finish mixing by hand to absorb all of the dry bits.
Cover the dough ball with a damp towel and let rest for 30 minutes to an hour., this just depends on your schedule.
Meanwhile, replenish your starter and store as usual. After the dough has rested, work it into a smooth ball, about 20 seconds, the dough will feel softer than earlier.
Bulk Rise: Cover the bowl with a damp towel and let rise at room temperature, until double in size, about 8-10 hours, in a 70* room.
Shape: Remove the dough onto a lightly floured work surface. Gently dimple the dough with your fingers, to release air bubbles. Roll the dough into a log, tucking ends under. Let rise for 5-10 minutes.
Meanwhile, lightly coat the 9×5 loaf pan with oil. With floured hands, cup the dough to tighten its shape, and place into loaf pan, seam side down.
Second Rise: Cover the dough and let rest until it has risen to about 1" over the rim of the loaf pan. Depending on room temperature, this takes about 1-2 hours.
Preheat oven to 375* F.
Bake the dough on the center rack for 40-45 minutes. The loaf will be golden brown with a firm crust. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The sandwich loaf will last 3-5 days in a plastic bag, at room temperature.
Variation: For a richer sourdough, replace water with warm milk, and oil with melted unsalted butter.

Keyword active yeast starter, flour, extra virgin olive oil, sea salt

I’m the Pickle, in a Sandwich Generation

By Beth Wood

Sandwiched between two generations and caring for both, the pickle adds the zest!

I am a Baby Boomer.

Wikipedia defines me as the “demographic cohort” following the Silent Generation and preceding Generation X, born between 1946-1964, during the post-World War II baby boom. Well, I’ve been called a lot of things, but this is a first!

Now that we’ve met, let me add this:

I am now living in the Sandwich Generation, meaning that I am of “middle age”, caring for elderly parents and providing for children not yet on their own. Therefore, “sandwiched” between two generations, and providing for both. According to the New York Times there are 9.3 million Americans in this same situation, with that number expected to increase in the next two decades, as the Baby Boomer population gets older.

The New York Times also surveyed 5000 people, asking them about the “life sacrifices” made by caring for others. I don’t think I like the spin they put on that phrase! How would you answer that question? Yes, I am sacrificing my life!! , or No, the sacrifices are small. Either way, you lose.

This makes me a “sandwiched Baby Boomer”, caring for a mother who cared for me for years. Why do I do that? Honestly, I felt “led” to. Led to be there, led to show up, led to give as much as I could for as long as I could. Led to make my father laugh with funny, exaggerated stories, he laughed until his stomach hurt! Led to shower my mother because she can no longer raise her arms. I was led, and I’m following.

Within my own little sandwich, I chose to be the “zesty pickle”, adding some spice, companionship, love and laughter to the remaining years of my mother’s life.

The opportunity to have my father live with us, did not exist. Severely injured from a fall, he was paralyzed from the neck down for 15 years. I had the desire, the time, basic health care knowledge, but not the physical ability to care for him in my home. I cannot express clearly enough the heartbreak that is for me, still, and always. My only consolation is that I did everything I could to brighten his days, every day, for as long as I could.

I did tell him, first, that I wanted Mom to live with me, and my husband, in our home. She would be loved and cared for, not alone, for the rest of her life. He was pleased, and I know relieved as well. This is a decision I made many years ago, and my husband was in complete agreement, supporting me in a move that has affected and altered both of our lives.

So, if I’m the “pickle”, I guess I’d call my Mister, the “big cheese”. His love, patience and support glues our sandwich together tightly.

Our youngest daughter is still in college, finishing her degree, and she’ll fly on her own very soon. Hopefully, my mother can congratulate her when she graduates.

No one knows how many days or hours they have left in life, theirs or anyone else’s. But we do have the ability to choose how we want to live our lives, how we want to be remembered, how we spend our time and talents, our love and passions.

The days are often long, and I sleep like a rock! Caring for someone with disintegrating health is physically and mentally exhausting. It was expected, I’m not complaining.

In my world, there are no “life sacrifices”, only “life services.” I am a caregiver, a wife and mother, and a child well-loved. A life of service is not a new idea, it’s Biblical. I believe our greatest joy in life is found by serving Christ, through caring for and serving those around us.

Though I am often tired, sometimes discouraged, I want you to know that the decision to care for my parents, now my mother, is a decision that I would make again if needed.

I told my father, “I know it won’t be easy, I expect it to be hard; I can do hard. I’m in it for the long haul.”

I meant it.

He knew it.

I want you to know, should you ever get the chance to care for an aging or ill parent, do it. You will never regret the time spent with them. You are sharing “some” of yourself, they are sharing ALL they have left.

A thought to consider.

Love and Blessings,

Beth

Gettin’ Down and Dirty in the Laundry Room

By Beth Wood

My January starts with a renovation of my laundry room, refreshing and updating…. can’t wait!

Don’t you feel like you’re in the laundry room Alllllll the time?

I have to say that I’m enjoying the trend of taking a utilitarian room and making it a truly enjoyable space to “work” in! This IS my home, after all, and I do spend quite a bit of time in this room. Is it silly to want it to be pretty? To look like “me”?

NO GIRL, IT IS NOT! (Insert clapping hands)!

Other than paint and a few light fixtures, new kitchen appliances, and all new hardware on the doors and cabinets…. oh! and a completely new office built from a storage room in the basement…. that’s all we’ve done…so far. Inside, that is.

On the exterior, we repainted the cedar siding and all trim. We built a new cedar post light with a new fixture, matching the other exterior fixtures. We then tore out all of the overgrown landscaping, saved and relocated a few perennials, before adding all new beds of shrubs and a tree, new stone and mulch around the entire house. We stained the deck, for the first time in its’ 20-year life! and repositioned the opening to the lawn, adding steps and again, new landscaping.

We’re having a ball in this new-to-us house…. but yes, there is more to do, which is why I’m writing about it….

Putting this on “paper” makes it real…and you’ll hold me accountable, in a very polite way I’m sure…. if I don’t “deliver”!

Such is life.

OK, here it is, these are my goals, and my wish list…which are never the same. Wishing is often “out of budget”, and reality! Guess I should wish for a bigger budget!

January’s Goals for Laundry Room:

Choose the exact “finished look” I want for the room
Use exact room measurements to determine the number of materials needed
This is when I call for help, scheduling the professionals needed to complete my task.
Always use a professional for electricity, plumbing, or flooring!! Mistakes in these areas can be dangerous and costly. If you don’t know, don’t do, get help. It’s worth the money!
Once the “help” is scheduled, this determines the amount of time I have to gather all items needed. So… what is staying? This is what I’ll work around.
The countertop is Formica in a mottled white, which is neutral. My paint chips, flooring samples, tile samples or wallpaper will be held up to the countertop to determine compatibility
Once items are chosen, I’ll order or physically shop for all materials. THIS IS MY FAVORITE STEP!!!!
You can see that this won’t be a weekend project…maybe for some, but not for me. I truly enjoy the process of carefully choosing each item, marrying them together for one fab laundry room!
Please follow along…this is going to be fun for me, a bonus for the next Realtor, and a learning experience for all of us!

Love you guys!, Beth

Note: I am SO excited about doing this room, I forgot about the washer and dryer…we’ll be looking for sales, but in the meantime, I can have awesome walls and a floor:)

The Prosperous Cabbage

By Beth Wood

Do you have a traditional dish you serve for New Year’s Day?

Well, my family does, and it isn’t even a whole dish, just a “side”…..

CABBAGE!

I want you to know that I Googled my “facts” before posting, should I upset or offend anyone. I also would not want to lead you astray….

The green cabbage is supposed to represent dollar bills, hence reflecting the prosperity of your upcoming year!

The first of January, every single January that I can remember, I was told to “eat my cabbage” so I would have a “prosperous” new year. Children don’t know what “prosperous” means, but will risk living without it, if it means eating cabbage!

Today, I chose prosperity for 2022, and chose cabbage as the way to “seal the deal”.

In very little time, and very little expense, I roasted assorted fresh vegetables as a “side” for our holiday dinner. Today is January 1, 2020….I’m expecting great things starting tomorrow!!

Here is the recipe for the Roasted Cabbage in the above photo:

Preheat oven to 425*

Line a baking sheet with Parchment Paper

Chop assorted vegetables into like sizes, so they will cook evenly

In this dish, I chose Brussel Sprouts, white onions, Red Cabbage and small carrots

Coat vegetables with Extra Virgin Olive Oil, about 3-4 tbls., sprinkle with salt, pepper, garlic powder and Greek Seasoning

Place baking sheet on middle rack of the oven, set timer for 15 minutes, check the consistency, may add 5 more minutes to finish.

At this point, if you add Feta Cheese over the vegetables, it goes from a side to an entree.!

Enjoy!!

Wishing you all a safe, healthy and Prosperous year, even if you don’t eat your vegetables !

Hobo Stew Party!

By Beth Wood

Man, I gotta say, I LOVE everything about FALL, AUTUMN, or any other name we could call it!

The warm sun, crisp air, deepening colors of the landscape, the energizing spirit of it all….with the heat of Summer gone, I really believe Fall is uplifting, both in spirit and body!

On my Instagram posts, I’ve been talking about, sharing and anticipating our Fall lake party, this is the 2nd year in a row…..and we refer to it as the “Hobo Stew” party. Originally scheduled for October, the month was so crazy busy for us, that we had to postpone to November, the first weekend. Fortunately, all of our friends, a small group, could still attend.

So…….what exactly is Hobo Stew? Ha! Several people have asked me that…guess I should never assume that everyone knows what I’m talking about.

When I first heard of Hobo Stew, it was at a church camp when I was in middle school. In a very large, heavy pot, each camper added an ingredient that they had chosen, primarily vegetables of all sorts. The counselors had already added a meat, cut into bite size chunks or shredded, broth, and spices. On a grate, over a campfire, the soup would simmer for hours, until the meat was tender. That’s pretty much it…..Hobo Stew!

The entire concept of the Stew was, at church camp,..that individually, we each had very little, not enough to feed ourselves, but coming together as a group, and each one giving all that they had, now we had more than enough to feed all of us! A simple lesson in giving to others.

This is how I made the Hobo Stew:

I started with a 4lb. Chuck Roast, that I put on high for 6 hours in a crock pot, to the roast I added 1 packet of Lipton Beefy Onion soup mix ,1-1/2 C. of water, sea salt and black pepper to the top of the roast, and about 1 Tbs. of Extra Virgin Olive Oil, also on the top.

After the 6 hours, I removed the lid, and with 2 forks, shredded the beef . Leave all of the meat and seasonings in the crock pot. You will add this to the stew pot.

To the stew pot, add the roast, with the remaining liquid and spices, and add 3 boxes of Beef Broth.

Then I added 5 small potatoes, chopped, 5 large carrots, peeled and chopped into 1″ slices, 3 medium onions, diced. I lightly salted the raw vegetables. (optional) I always cook to taste, and that’s an individual preference.

I then added 1 large bag of mixed frozen vegetables.

Covered the pot and put it on the grate. After it boiled for about 1/2 hour, I took a spoonful to check the seasonings, I did add 1 more tsp. of salt.

Put the lid back on, simmer for 2 hours or so, then it’s ready to serve. As long as the raw vegetables are soft, and you like the seasonings, it’s ready to go!

Enjoy!

One more thing: I use old diner cups ( or a soup mug with a handle), because we were eating outside, and it was easy to carry/hold.

Country Farmhouse White

Equipment

Ingredients

Instructions

simplyhomebybeth