Once Halloween rolls around it as if everyone forgets about Thanksgiving.  It becomes this forgotten holiday between Halloween and Christmas.   I am not sure when this took place but I wanted my children to remember what Thanksgiving is about, why we celebrate it, and truly take the time to think about what they are THANKFUL for,

For our family this is especially important because we had ancestors on the Mayflower and the Speedwell.  When I think about what the Puritans went through as they made the perilous journey to America I am in awe.  I do not know if I would have been that committed or had that much faith to make the trek during that time. 

This year our family started a new tradition, the Thanksgiving tree. 

We purchase the trees at Target and the silk around the bottom of the tree is from our nature Table.  These great silks were purchased from Gypsy Forest.  Each of the kids picked a few cards and wrote what they were thankful for.  Looking back, I need to be more specific since one of them said "Our Kindles".  However, the rest of them were actually more detailed and deeper than that one. 

Then when our friends and family came we had each of them do the same thing.  I then took a piece of twine and looped it to form a knot and hung them all on our trees.  We ended up having to put two of them next to each other because of the many things that we were grateful for.

I am sooooo excited that the holidays are almost here.  I absolutely love the feeling in the air when October hits and that feeling just continues until after the New Year.  I will be sharing some of my favorite holiday ideas, recipes, and crafts over the next couple of months so I hope that you will follow me.  Today I am sharing my super easy Ham and Egg cups.  These are perfect for any morning.  When my children were younger they were super picky, that hasn't changed to much but they are trying new things...finally.  This recipe was one way that I could get them to eat ham or eggs.  It is completely versatile and can be changed or adapted to suit your taste buds.

Ham and Egg Cups

Ham slices - (I use Black Forest Ham from the deli, you need to have enough to use 2 slices per cup you would like to make.  If they are too thick it will crack)
Cheese
Eggs
Salt and pepper
Melted butter (about 2 tablespoons)

Preheat oven to 400 degrees

Take one Muffin Tin and butter the bottom and sides of each cup you will be using

Use 2 slices per cup and put them in the cup crisscrossed so each area is covered (this can be a bit easier if the ham is not straight from the fridge or microwaved for a few seconds.

Put a bit of cheese in the bottom of each cup

Crack an egg into each cup and top with a bit of salt and pepper (I am not the best at egg cracking so I crack them in a bowl and gently move them to the ham cup)

Bake them for about 15 to 20 minutes or until set to your liking.

This can be modified -

If you like your eggs scrambled you can mix them up before putting them in the cups.

For a southwestern flavor...use mexican cheese on the bottom and use diced green chiles in the scrambled eggs.

It is all up to you.  This recipe can also be frozen once made.  Just microwave them for about a minute when reheating. 

Enjoy...and share pictures of your modifications on my twitter or instagram feed.  It is always fun to see what others do.

twitter - @slcitywife
instagram - @simplelifecitywife
pinterest - @slcitywife

So many things have happened over the last few weeks that I want to share.  I had the opportunity to attend the WOW summit a few weeks ago.  This event is a collection of mothers who connect and discuss many topics that influence each of our families.  At this event I had the opportunity to meet several bloggers.  I urge you to visit their sites.  Each of us have a unique view and opinion.  Hey, maybe we could form our own youtube sensation like the one show that is on television with so many different women.  ;)  Those sites are at the bottom of this post.  Some of them have been at this for years and are truly inspirational.  I am still in a learning curve.......but hopefully I will figure it all out soon.

A couple of weeks ago my Grandmother passed away.  While she had been in hospice this event hit me hard.  My mother passed away in 2011 and the loss of my grandmother means that there are no other women in my direct family.  This has made me realize the changes that I am starting to put in place are so worth the crazy and difficult times. 

I left my position teaching in July to spend more time with my children.  I was missing so much and there was this empty place in my heart.  I started teaching in 1998 and have worked in various positions and grades since then.  I love teaching.  It fills my soul to see the faces of students when they truly begin to understand something.  But education has changed so much over the last several years.  I feel that many aspects that used to make education so meaningful for students has gone to the wayside so that we can work to have better test scores.  My children are more than a test score and this new system worries me.  Makes me worry about them. 

This realization has made me decide that I want to go back to school to study the Waldorf Teaching methods.  The Waldorf approach to teaching is genuine, and real.  The way that they see children and teach them where they are makes my heart sing with joy.  I have read so many books on the subject and can see the validity that this educational system has.  I am currently running a Go Fund Me to try and pay for this new schooling, in the hopes of not adding to the student loans from my Masters program.  If you would like to contribute please visit gofundme.com/9m9zvnuc

This week will be spent gathering myself in the midst of tragedy and light to go forth and create a home where my children and I can spend moments together, not just time.  Where they can remember the love and how it feels not just what is said.  I hope that you will stay with me on this journey and share your own comments.  I am off to the kitchen to start making a special treat for this Friday afternoon.  Please try this.  It is such an easy recipe and I can tell you there are never leftovers.  This one goes quickly!


GRAHAM CRACKER TOFFEE

Preheat oven to 250

1. Line a cookie sheet with aluminum foil and spray lightly with canola oil.

2. Line up the graham crackers so that the cookie sheet is covered.

3.  Melt two sticks of butter and between 1/2 cup and 3/4 cup of brown sugar in a pan over medium heat.

4.  Once the mixture melts and comes to a boil...let it boil for about 2-3 minutes.

5.  Remove from heat and pour mixture over the graham crackers.

6. Put in oven and cook for about 10 minutes. (watch to make sure it doesn't burn)

7.  Remove from oven and place a 12oz. bag over the crackers.  Let it sit until it starts to melt then spread it out.

8.  This must cool completely.  (I sometimes put my tray in the freezer for about 15 minutes to get it started) Break into pieces.

Try to save some and not eat it all in one sitting.  Keep refrigerated once it is cooled and broken up.


http://www.mainlyhomemade.com
http://theparentologist.com
http://www.butterandbeats.com

I absolutely love Artichokes.  I can remember my mother boiling the artichokes after trimming them and the smell of the melting butter on the hot stove.  I can remember how she taught me to eat each leaf and savor the taste of the earth.

This recipe incorporates artichokes in a way that makes it easy and seamless to do any night of the week.  The recipe varies depending on how many people.  The one below is for 2 people with enough for leftovers.  This recipe usually takes about 15 minutes total to cook, however it will seem as though you slaved away for much longer than that.  Reminds me of that commercial from years ago when the mom sprinkled flour all over so that her family would appreciate the time it took.  :)


Gorgonzola Artichoke Chicken Pasta
1/2 box of penne or any other tube pasta
1 container (usually 6 ounces) of Gorgonzola cheese crumbles.
1 can evaporated milk
1/2 cup - 1 cup heavy whipping cream (depends on how rich you want this to be)
1 can Artichoke quarters (or 2 depending on your taste)
Cooked and shredded Rotisserie Chicken (precooked from the store is perfect)
Some sort of White wine (optional, to taste)
cracked black pepper

Cook Pasta according to the directions

While the water boils remove chicken from bone and cut into cubes and drain artichoke quarters

Heat large skillet and put 1 tablespoon butter in to melt

Add 1 can evaporated milk

Let this heat until a very soft bubbling forms

Add Gorgonzola cheese crumbles and stir the mixture (you must stir the mixture often to melt the cheese and keep the sauce from burning)

After crumbles are melted, add in 1/2 cup cream (you can use more evaporated milk instead of cream to cut calories)

Add wine to taste

Add chicken and artichokes to the sauce mixture, you can add mushrooms or other items that you would like at this point

Keep stirring........look at the sauce and if you would like more liquid this is the time to add more cream or evaporated milk to reach the consistency that you would like

Add cracked black pepper to taste

Drain penne or tube pasta and add to the sauce mixture

Grate some fresh Parmesan on top right before serving.

ENJOY!