Worth the Wait!

And worth his weight in gold...

Louis Charles Gadbois arrived on Wednesday 25th October at 11:04 PM, weighing in at a whopping 10lb (our biggest by far) and measuring 21.5" He was caught by his very proud Papa with the assistance of our three midwives.

Labor was very easy, delivery a little more difficult since he was insisting on waving hello while being born. His arm was across his chest with his hand up near his cheek. Makes for a tight fit when you're a double digit weight into the bargain! We're both doing wonderfully well and he's quite a celebrity in the house. His five brothers and sisters are adoring every chunky roll of him!

He was named for Brian's cousin Robert Louis Berthiaume, who died in a boating accident at the age of 19 - a very happy, full-of-life young man. I never had the priviledge of meeting him but pray our little one inherits his zest for life. Louis' middle name is after my darling uncle, Kenneth Charles Robbins who was like a grandfather to me. He was one of the kindest men I've ever known and we pray that he'll be helping us to guide our little man's footsteps.

We are so blessed to have him - thank you all for your prayers!

Homemade Biscuit Mix

Lately I've been craving some of those stick-to-your-ribs comfort food recipes that my Nana used to make. You know - the ones made with the bicuit mix in the yellow box? We don't eat that stuff because it's basically a science experiment. In fact, we don't eat anything that is made with shortening or margarine - it's terrible for you. I went online to see if I could find a substitute recipe. Nothing without shortening.

So I developed a recipe that will work very nicely. It's made with butter, and you MUST keep it refrigerated. I use all organic ingredients. It yields about 12c. of mix. You could even freeze this if you don't often use biscuit mix. With a family my size, I have NO trouble using this in short order. Now haul out the 'yellow box' cookbook and use your homemade organic mix to whip up some comfort food recipes! ***remember to substitute real food with the funny stuff!

Homemade Biscuit Mix

9 c. organic flour (Bob's Red Mill or Arrowhead)
1 T. Kosher salt
2 c. butter
1/3 c. baking powder
1 tsp. cream of tartar
1/4 c. organic sugar (Rapadura will make your mix a little darker)

Cleaning House: Polishing the Copper

Nothing brings charm to a kitchen quite as much as copper pans and bowls. They have the unfortunate tendency to become dicolored through use and oxidation. Good cooks everywhere swear by copper mixing bowls for whipping eggs whites into merengue.

So here's just the thing for getting your copper cleaned:

Lemon Juice
Sea salt (baking soda also works nicely)

Make a slurry from the lemon juice and salt. Using a terry cloth, rub it all over the bowl or pot and you'll be amazed at how shiny it comes up! Apparently, you should do this on the inside of your copper mixing bowl before making the merengue - every time - the acid kills any residual grease... which will kill your beautiful merengue!

If you have a lot of lemon juice and salt as well as a crowd of bored children on a rainy day - haul out the penny jar and start polishing! Make a game of it - see who finds the oldest pennies! They should be able to read the dates easily after they're cleaned. It's a good time to talk about mint marks, too! See whose penny was minted the nearest or furthest away!

Baby Watch: Overdue...

Well yes, this is a Gadbois child. Late as usual. Pokey, pokey, pokey. I'm sure God wants me to learn something here. I'm the LEAST patient person I know. Thank goodness those delicious babies are worth the wait!

So... we wait...

Feast of St. Hedwig

Saint Hedwig - Queen of Poland, Widow, Mother... She is the Patroness of the Sisters of St. Hedwig whose mission is to care for and educate orphaned children (no wonder JK Rowling chose Hedwig as the name for Harry's owl). She was also the Aunt of St. Elizabeth of Hungary. Married at 12 years old to Henry of Salesia, they were the parents of seven children. Gertrude alone survived her mother.

She gave aid to colleges and to religious persons dwelling within or outside monasteries, to widows and orphans, to the weak and the feeble, to lepers and those bound in chains or imprisoned, to travelers and needy women nursing infants. She allowed no one who came to her for help to go away uncomforted.

How to celebrate:

Pack up a box of clothing, toys, school supplies, medicines to be shipped or delivered to an orphanage through Catholic Charities. Serve a traditional Polish meal of Kapusta, Kielbasa and Rye Bread. Set an extra place at table symbolizing your willingness to welcome an orphan or traveler to share your meal.

Kapusta

1 head green cabbage, shredded
1 large onion, finely sliced
6-8 c. chicken stock (not broth)
1 jar saurkraut, drained not rinsed
1.5 c. yellow pea puree (or Habitant Canadian Yellow Pea Soup)

Bring stock to the boil and add cabbage and onions. Cook until cabbage is completely translucent and tender. Add saurkraut and yellow pea puree. Heat through. Serve over mashed potatoes. Mmmmm. True comfort food - especially on a cold day!

Kielbasa
**note: do try to find a Polish deli for handmade sausage - they are WORLDS better than the prepackaged kind you find in the supermarket!

2 lb. handmade kielbasa, sliced
4 firm tart apples, cored and sliced
1 med sweet onion
1 tsp. caraway seed
1.5 c. apple cider
oil

Heat oil in skillet and add onions. Cook until translucent, add apples and kielbasa. Cook until sausage is browned. Add cider and caraway, cover and simmer until apples are tender.

Serve with buttered rye bread (pumpernickel rye is particularly yummy!).

Mother Guerin Canonized

What have we to do in order to become saints? Nothing extraordinary; nothing more than we do every day. Only do it for his love. ~ Saint Theodore


This morning, Pope Benedict XVI canonized four new saints. Among them, Mother Guerin - now Saint Theodore, Foundress of the Sisters of Providence. Our eldest daughter was born at a Providence hospital 14 years ago. We felt very blessed to have been there. The first blessing Catherine received was from a Providence Sister. I feel strongly that blessing helped to heal Catherine when she was rushed to a NICU across town for septecaemia.

In 1840, Mother Theodore Guerin left her home in France to establish a religious order in the west-central Indiana wilderness. She faced poor health, rugged living conditions and lack of resources, but she drew strength from her faith and her desire to serve God. While she died in 1856, her legacy remains. More here...

Please visit the Sisters of Providence website!

Saturday Special: Team Hoyt

Dick and Rick Hoyt live right down the road from us. Brian and I grew up watching them in races - ever since Rick was a teenager. We're so thrilled that the whole world seems to know about them - they are truly inspirational. Rick has cerebral palsy, but Dick (and the rest of the Hoyt family) didn't see that as an obstacle to Rick making huge achievements. He's a marathoner, and an Iron Man. Dick (the dad) and Rick (the son) have done it all together. Dick is an example of Jesus' love - he carries Rick through the hard parts. And Rick trusts unconditionally, and displays courage, faith and enthusiasm. But if you think Dick is the only hero, think again. Recently Dick suffered a heart attack and it was RICK that saved him. But I think the following video says it all so much better. Get the tissues...

TEAM HOYT: CAN

POPE WILL BROADEN USE OF LATIN MASS

Thanks to Natalie for the News Tip:

Vatican, Oct. 11

Pope Benedict XVI is preparing to release a motu proprio extending permission for priests to celebrate the traditional Latin Mass, Vatican sources have confirmed.

Pope Benedict has long favored moves to accommodate traditionalist Catholics, and to integrate the Tridentine rite into the regular liturgical life of the Church. The motu proprio that he has prepared-- which, according to informed sources, is now in final form-- addresses other liturgical questions as well as the issue of the traditional Mass.

For the full story...

This, to me, is WONDERFUL news. We adore our Novus Ordo Mass, but yearn for a chance to attend a Tridentine Mass regularly. We have been teaching our children Latin and putting it into the context of the "Old Mass" that their grandparents celebrated as children. What a JOY to be able to hear it firsthand.

The most compelling argument FOR the Tridentine (Latin) Mass (in my opinion) is that it is exactly the same no matter where you go on earth. You could visit any continent and the entire Mass would be in the same language! It makes the Universal Church feel like a unified family! We love to travel whenever we can. We've been to Mass in other countries, celebrated in different languages. It was a beautiful experience. However, I can't help but feel that a universal language being available anywhere you go can't help but make you feel right at home wherever you happen to be worshipping that Sunday.

Please, request the Tridentine of your priest!

Homeschooling Thursday: Another Benefit of a Charlotte Mason Education

Here’s an overlooked, but wonderful, benefit to offering your children a literature-based education.

When mama is confined to bed rest (whether due to pregnancy, postpartum or illness), or when a child is sick in bed with cold or flu, or other illness, reading aloud from good books while cuddling can still be done with ease and pleasure. School doesn't have to go on hold, or take a back seat to convalesense. With a literature-based approach to learning, there’s no need to fret over workbook pages not getting done, or text book chapters falling behind… Mama doesn’t have to worry about neglecting education because it just naturally happens. Children’s curiosity is ignited when they are reading a living book. They don’t realize they’re “learning”, and the retention of information is ever better! There’s no need for a schoolroom, stacks of books, papers, pencils or other paraphernalia – just children and a book.

It’s such a joy to chat about what was read when you are quite comfortably ensconced in a fluffy comforter with a warm drink and sugar cookie!

Managing a Family Centered Household: Back to Basics

When life gets busy - like when a new baby arrives - household management necessarily gets pared down to the essentials. I thought this would be a good time to focus on formulating a workable daily routine. These are the things we do every single day, at the same time. After a while, they become automatic. However, when you rely on others (as in the case of new babies) to help out with the daily routine, it helps to have everything written down.

** You can purchase your homeschool journal (pictured above) for $16.99 plus shipping by emailing me.

Start with your own personal care routine beginninng with wake-up time. When there is a newborn in the house, you have a built in alarm clock! However, you may have to juggle your schedule to accommodate nursings. Make sure you plan enough time for morning prayer, devotions, and readings. Also allow yourself time to put yourself together - this is an area *I* need to work on. I always feel terribly guilty taking time with hair and face, but somehow on the mornings I'm pulled together, my kids are 'with it' too. Hmmmm. For me it helps to have an easy wardrobe - like pretty knit dress and cardigan - pull it on and presto! Add a necklace and earrings and you look like you're ready for anything - even if you really aren't!

I'm a morning person. I love getting up and watching the sun brighten the sky. I love my one cup of coffee in peace and quiet. My husband likes to read his Bible over coffee in quiet. Somehow having some time to gather ourselves makes the day run more smoothly. Put every tiny detail into your morning schedule. Don't laugh - you know you've had those mornings when you've stood there in the middle of the kitchen wondering what on Earth you have to do next... Those are usually the nights you've been up with a sick or teething baby - or worried over one thing and another. Keeping on track helps you get through your day - knowing when to ditch the schedule - and when is also important. Days with unexpected interruptions, however delightful, can be put back together easily when you have a schedule.

Here's an example of what your morning routine could look like:

6AM Wake, nurse baby
6:30 Change baby, cuddle during morning devotions
7AM Get dressed, fix hair, face - WAKE children
7:30 Fix breakfast (clever mommies I know prepare breakfast the night before in a crockpot!)*
8 AM Breakfast
8:30 Clear up, wash dishes (with children's help, of course), brush teeth, etc.
9 AM Morning chores (hand the children their chore packs!)
10AM Start lessons (while nursing baby)...


Of course, every house runs differently, but at least you get the idea of the level of detail. Once you've worked your schedule out in pencil on a piece of notebook paper, you can transfer it to your schedule on the computer and print it out, laminate it, punch holes and insert into your binder - this will be your front page.

This makes a great lesson for our children as well. Set aside a day, or part of a day, to make your children's schedules, too. At our house, Saturdays and Sundays work well for this sort of activity since those are our family 'crafty/fun' days and doesn't interfere with schooling and other scheduled activities. Make sure they put down things like hair and teeth brushing as well as picking up chore cards for the day (which you will have prepared the night before). They can put them into their home-school binders to help them remember. An additional copy can be posted in their rooms. In order to keep everyone running on time, someone has to be the town crier - usually Mama. Try to have a clock/timer that you can clip to your waistband, pocket, or apron. Set the next time on the schedule and when the alarm goes off - let the kids know it's time for the next task. If your kids keep an eye on the clock themselves - you are fortunate indeed - PLEASE tell me how you trained them to do it!

Tuesday Tucker - Cheese Glorious Cheese

Cheese is such a treat. If our daughter Carrie had her way, EVERYTHING would have cheese. I don't know that *I'd* go that far, but there is no denying that is certainly adds something special to a dish!


Baked Brie

We all LOVE this recipe. In fact, it was the number one requested recipe when I asked my family! You can zhuzh it up with all sorts of things. You can make it sweet or savoury. Make TWO of these (at least) for a party – and place them where you want your guests to congregate!

1 wheel brie
1 recipe croissant dough (you can use prepared dough)
Butter, melted
Spiced sugar or dried herb mix
Fillings:
- Toasted chopped nuts (almonds, pecans, walnuts) and brown sugar
- Chopped praline
- Pie filling (apple, mincemeat, cherry)
- Pesto
- Chopped sun-dried tomatoes and rosemary
- Dijon mustard, flavored mustard (cranberry mustard is great!), etc.

Preheat oven to 400F. Unwrap the brie, leave the rind intact. Roll out croissant dough to about 10” round or square. In the center, place a layer of filling (not too thick!) and place the brie on top and spread with another layer of filling. Bring the dough up the sides to enclose the cheese. Brush the top with melted butter and sprinkle with appropriate topping. Make the remainder of the dough into croissants. Place everything on a baking sheet and bake for 15-20 minutes, or until dough is fully baked. If your dough browns quickly on top, you can tent it with foil.
** Hint: use a pizza stone to cook on, if you have one – the results are 100% better!


Macaroni and Cheese

Our daughter Caroline LIVES for macaroni cheese. Again, you can zhuzh this up quite a bit…unless of course you are a purist. This was my weekly Friday luncheon before I was married and still working in an office. There was a diner downstairs that made KILLER mac and cheese. One day I asked for the recipe. Make a double batch and freeze!

1.5 lb cooked macaroni
1 stick butter (PLEASE don’t use margarine)
1/2 c. flour
1.5 tsp. dry mustard
1 tsp. thyme (optional)
2 tsp salt
1tsp. white pepper
8 oz cream cheese
8 oz.2 tsp salt
1tsp. white pepper
4 c. whole milk, heated
8 oz cream cheese, cubed
8 oz. white cheddar, shredded
½ c. sour cream
½ c. shredded white cheddar or buttered bread crumbs

Preheat oven to Combine flour, salt, pepper and spices. Melt butter in a large electric skillet, add flour mixture and cook for 1-2 minutes. Slowly whisk in warm milk (this will speed thickening and reduce lumping). Cook for several minutes, stirring constantly until the sauce begins to thicken. Add cheeses, stirring constantly until completely melted. Turn off heat and stir in sour cream. Add macaroni and turn out into a well buttered baking dish. Sprinkle top with shredded cheese or bread crumbs. Bake until bubbly and HOT – about 30 minutes.

NOTE: Add chopped tomatoes (fresh or sun-dried), tuna and peas, ham cubes or sautéed onions before baking for a something a little different. Serve with a nice tossed salad or mug of tomato soup and fresh crusty bread with plenty of butter. Mmmmmm!


Cheese Souffle
I’m re-running this recipe because it’s so darned good. It also makes quite an impression on guests.

3 Tbsp Butter
3 Tbsp Flour
1-1/4 c Milk
dash Nutmeg
dash Cayenne Pepper
½ tsp Salt
4 Egg Yolks
¾ c Cheese
4 Egg Whites

Make sauce by mixing the butter, flour, milk and seasonings over medium heat. Add the egg yolks and cheese. Let cool. Beat Eggs Whites until still. Gentlyfold in to cheese mixture. Bake in a soufflé pan at 375* for 35 minutes.


Cheese Omelets

This is a great, cheap meal and great for an invalid. You can, of course, add just about anything to this omelet, but we love it plain. This is my favorite “outing day” breakfast. My kids are better behaved and have more stamina with a high-protein breakfast. This serves 4-6.

12 eggs
¾ c Water
Salt and pepper
2 c. shredded cheddar

Whisk eggs in a pouring bowl, add water, salt and pepper. I use water for my omelets because they tend to be fluffier. You could use milk if you want a richer omelet. Heat your pan and brush with oil or butter. Pour enough egg mixture to cover bottom of the pan to a depth of about ¼ “. As the egg sets, pull them in from the edge of the pan with a spatula, then move the uncooked egg around the pan to the edges. Repeat until all the raw egg mixture is out of the center and omelet is set, but not dry. Sprinkle generous amount of cheese over half the omelet and fold over. Cook for about one minute, flip and cook on the other side for one minute, slide out onto plate. ** NOTE: There seems to be an unwritten rule that the first omelet is always a disaster. Don’t sorry about that, we’re not entertaining the president. Mom usually eats that one!


Cheese Straws

A quintessentially Southern treat. Reminds me of those genteel southern ladies I’ve known.

8 oz. Parmigiano-Reggiano cheese, freshly grated
12 T. (1 1/2 sticks) unsalted butter, at room temperature
1 egg
1 3/4 C. all-purpose flour
1/2 tsp. salt
1/4 tsp. cayenne pepper

Preheat oven to 300 degrees F. In food processor fitted with a metal blade, combine the cheese, butter, egg, flour, salt and cayenne pepper; process until mixed.
Holding the cookie press at an angle on an un-greased baking sheet, press the trigger twice, dragging the press away to make a 3" long straw. Space the straws 1" apart. To make straws the length of the baking sheet, continually press the trigger and drag the press away, spacing straws 1" apart. Bake until the straws are lightly golden, 20 to 25 minutes. Transfer straws to wire racks to cool. Straws may be stored in an airtight container at room temperature for up to 5 days. Makes about 60 three-inch straws.


Garden Cheese Soup

This recipe is a staple at family parties and can be made in a pinch. Not one of my ‘from scratch’ recipes, but it does nicely with crusty bread and salad or with a nice handful of oyster crackers or croutons.

1 c. chopped celery
1 c. chopped onion
2 Tbs butter
2/3 c. flour
4 c chicken stock (homemade is best), heated
¼ tsp pepper
2 c. California mixed veggies (frozen)
1 c. hash brown potatoes (diced not patties, frozen)
3 c. whole milk
2 ½ c. shredded cheddar

Saute celery and onion in butter until tender; add flour and cook for about 2 minutes. Slowly add stock, stirring constantly. Add pepper and vegetables; bring to a boil. Reduce heat and simmer for 15 minutes. Add milk and cheese and stir constantly until cheese is melted. DO NOT BOIL.

Wisconsin Cheese Soup

From Julie H (she’s such a good recipe sharer!): “Oooooooh, here's Tom's cheese soup. It's "delish" (a snitchable from you LOL)”

2 medium Carrots
2 Celery ribs
1 medium Onion
1/2 Green pepper, seeded
5 Mushrooms (or 1 small can)
1 c Cooked ham (optional)
1 stick Butter
1/2 c Flour
2 Tbsp Cornstarch
2 c Chicken broth
4 c Milk
1/2 tsp Paprika
1/4 tsp Cayenne (up to 1/2 t.)
1/2 tsp Dry mustard
1-1/2 lb Sharp cheddar or Colby cheese, grated
Salt
Freshly ground black pepper

Shred or Finely chop Carrots, celery, onion, green pepper, mushrooms and ham(optional). In a large heavy kettle, melt butter over medium heat; add carrots,celery, onion, green pepper, mushrooms and ham (if desired). Cook over mediumheat until vegetables are crisp tender, about 10 minutes, stirring occasionally.Do not brown. Add flour and cornstarch; cook, stirring constantly, about 3minutes. Add broth and cook, stirring, until slightly thickened. Add milk,paprika, cayenne and dry mustard. Stir in cheese gradually, stirring untilcheese is melted. To avoid curdling, do not allow soup to boil after cheese isadded. Season to taste with salt and pepper. Serve piping hot. Makes about 2 1/2quarts soup.

Cheesy Creamed Corn

This was an experiment last Thanksgiving. I made a double batch for my in-laws’ party. It was a HUGE hit! Dry mustard, garlic and ginger really enhance the corn.

1 small sweet yellow onion, chopped
½ stick butter
1 tsp chopped garlic
¼ c flour
Salt and pepper (white)
½ tsp dry mustard
¼ c ground ginger
2 c. whole milk, heated
6 oz cream cheese, cubed
1/3 c. sour cream
1lb frozen corn kernels, thawed.

Sauté onion in butter until translucent, add garlic. Combine flour and spices, add to butter/onion mixture and cook for 2 minutes. Add milk and cook until mixture begins to thicken, stirring constantly. Add cheese and stir constantly until melted. Add sour cream and corn. Heat through, or turn out into a greased baking pan and bake until hot. SO good!

Fried Mozzarella

Fried mozzarella is a retro treat. Still delish!

Olive oil, for frying
1 pound ball fresh mozzarella(wrapped, not packed in water)
1 pound fresh smoked mozzarella
1 cup all purpose flour
2 eggs
1/3 cup milk
2 cups Italian style bread crumbs
1/2 cup grated Parmesan or Romano
2 tablespoons chopped fresh flat-leaf parsley
8 stems or large sprigs each fresh parsley, sage, thyme
Fine salt

Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese doesn’t burn the tongue!

Delicious dipped in marinara!


Pecan Caramel Cheesecake

This recipe SCREAMS SuperBowl! It’s always the encore to my dear husband Brian’s Nacho Supreme. This freezes beautifully, too. No need to thaw before eating either – Mmmmm!


Crust:
7 graham crackers
1/2 cup coarsely chopped pecans, toasted and cooled
3/4 stick (6 tablespoons) unsalted butter, melted and cooled

Filling:

2 pounds cream cheese, softened
1 1/2 cups firmly packed light brown sugar
1/4 cup all-purpose flour
4 large eggs
1/2 cup sour cream
2 teaspoons vanilla
1/2 teaspoon salt


Topping:

1 cup granulated sugar
1 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla
1 cup pecan halves, toasted lightly and cooled


In a food processor grind graham crackers and pecans fine and in a bowl stir together with butter. Press mixture into bottom of a 9- by 2 1/2-inch springform pan. Chill crust 30 minutes. Preheat oven to 325° F. Make filling: In a bowl with an electric mixer beat cream cheese until light and fluffy. Add brown sugar gradually, beating until combined well. Beat in flour and add eggs, 1 at a time, beating well after each addition. Add sour cream, vanilla, and salt, beating until combined well.

Pour filling into crust and bake in middle of oven 1 hour, or until edges are just set but middle trembles slightly. (Cheesecake will continue to set as it cools.)
Turn off oven and cool cheesecake in oven with oven door propped open about 6 inches until cooled completely, about 2 hours. Make topping: In a heavy saucepan cook 1/2 cup sugar over moderately low heat until melted. Cook sugar, swirling pan, until a deep caramel. Add remaining 1/2 cup sugar and cream and simmer, stirring occasionally, until caramel dissolves. Simmer mixture, without stirring, until it registers 225° F. on a candy thermometer and remove from heat.

Stir in butter and vanilla and cool to room temperature. Pour topping over cheesecake, spreading evenly. Arrange pecans decoratively on top and chill cheesecake, covered, overnight. Remove side of pan. Serves 12 - 16.

Had to add another recipe (today is 13th October)

German Cream Cheese Brownies

4 squares semi-sweet bakers chocolate
1/3c Butter
3 oz cream cheese
1 c sugar
3 eggs
½ c flour; plus 1 tablespoon
1 ½ tsp vanilla
½ tsp baking powder
¼ tsp salt
½ c walnuts or pecans; chopped (opt.)
½ tsp almond extract

Melt chocolate and 3 tbsp butter. Cool and set aside. Cream remaining butter with cream cheese until softened. Gradually add 1/4cup sugar creaming until light and fluffy. Blend in 1 egg, 1 tbsp flour and 1/2 tsp vanilla. Set aside. Beat remaining egg well. Add remaining 3/4 cup sugar, beating until thickened. Add baking powder,salt and remaining flour. Blend in cooled chocolate mixture, nuts,almond extract and remaining 1 tsp of vanilla. Measure 1 cup ofchocolate mixture and set aside. Spread remaining chocolate batter in 9" greased pan. Top with cream cheese mixture and swirl to marble. Cover with remaining batter. Bake at 350 degrees for 35 to40 min. Cool them cut into 24 squares.

Also, I add about a tablespoon of espresso (ground coffee, notliquid) to the chocolate - REALLY enriches the flavor. Make a double or treble batch - they'll go like crazy. Besides, you might want to keep some back for yourself! They freeze like a dream. SO good!

Enjoy! Next Tuesday - CRANBERRIES! Please send your favorite cranberry recipe for inclusion!

Cleaning House: Cloth Diapers

OK, so I've got diapers on the brain. I know you'll forgive me considering my current condition. To get rid of that funky leftover odor that can sometimes hang around after washing, I use

1/3 c baking soda
2/3 c white vinegar

in a second rinse. Does a power of good - not as good as pure direct sunlight, but pretty close. That recipe is enough for 12 dipes and 2-3 (non-wool) covers. Multiply as needed.

PLEASE don't use bleach or fabric softener. The bleach breaks down the fabric and the softener interferes with the absorbancy. If you've had a sick baby and you are concerned about leftover viral infection, wash as usual, remove dipes to a BIG pot of boiling water and boil for several minutes. Dump back into the washer to spin out, then dry as usual.

For wooly soakers, I wash in cold using a product like Eucalan. It imparts a lovely, clean eucalyptus scent, and a softness that won't scratch baby's tender skin.

I don't put anything in my diaper pail since I wash every other day, but you could try one of those new Arm and Hammer stick-on fresheners! I wash the bucket with bleach water once a week and spray with a product like Lysol every other day.

Homeschoolers - Above Average, Every One

Here's our Sophie giving her big sister an English Lesson.

Up On the Rooftop...

Clink, Clank, Clunk!

My Daddy came out today with his boss, John Gil to fix our chimney. The phone rang at 10AM this morning alerting me that they'd be out shortly with all the necessary equipment and asked if I own a hose. Seriously... Do I own a hose?

The kids had a great time learning how to mix cement in the wheelbarrow. Jack, 12, got himself all the way up onto the roof with his Grandpapa and John to help with the pouring. William and Carrie even had a go at climbing the ladder - with help and supervision, of course! Catherine watched quietly from time to time and little Sophie sent all her time running from window to window to catch a glimpse of her beloved Grandpapa. And is anyone opened the door, she ran for it!

And apart from a few loud noises that caused me to cringe and reach for the phone - just in case - the job was done in no time. They'll be back tomorrow to remove the forms and reveal their beautiful work! And all for the price of a hot lunch!

Why Am I Catholic?

Viva La Refashionista!

After two months of training, I have taken the Refashionista Pledge am now a bona fide Refashionista! I'm so proud to be a footsoldier in the Revolution against overspending on high-priced, un-flattering and immodest garments. I have always sewn - ever since that first button on my Raggedy Ann doll some 30 years ago. I have nearly always been thrifty. I crochet, sew, knit, embroider and bead. Those are great skills for the task that lies ahead. Below is my Pledge...

The Wardrobe Refashion Pledge
I Nissa Gadbois,
Pledge that I shall abstain from the purchase of "new" manufactured items of clothing.
I Pledge that I shall refashion, renovate, recycle pre-loved items for myself.
I Pledge that I shall create and craft items of clothing for myself with my own hands in fabric, yarn or other medium.
I Pledge that I will share the love and post a photo of my refashioned, renovoated, recylcled, crafted or created item of clothing on the Wardrobe Refashion blog, so that others may share the joy that thy thriftyness brings!

Stay tuned!

Is There Anything Sweeter...

Than a baby who falls fast asleep during Family Rosary Night? She did wait until the concluding prayer...

Sweet dreams, Sophie.

Handmade Garments Stand the Test of Time

Sophie is wearing a dress I originally made for her big sister Catherine some 13 years ago. It has been worn by all three of my daughters. It's still lovely and in better condition than many of the store-bought clothes I've purchased over the years. I still remember falling in love with the fabric at the local So-Fro store in Fairview Heights, IL. It was a bargain, and I bought just enough for the project. The blue pattern made Catie's eyes shine - just as it has with her both her baby sisters.

As you can see - she loves it!

Fashionable Friday! Something for the babies...

I am a convert to cloth diapering. I wanted to use cloth dipes with my first child 14 years ago and investigated my options. We didn’t own a washing machine at the time, so I was left with either hand washing or a diaper service. The diaper service was both expensive and a little disturbing to me. I couldn’t get my mind around not getting MY baby’s diapers back every time. So disposables it was, against my true desires.

The next babies were diapered in disposables after a habit – and convenience. When my 5th baby was born, we’d lived in our home for almost 4 years and had no plans to move. I re-investigated cloth diapering and could NOT believe how much it had changed. I ran the numbers too. I mean economy is at the top of the list when it comes to clothing, housing and feeding a larger family. To my delight, cloth diapering won!

I asked ladies that I knew what they liked, where to buy, how to wash, etc. I got so many great tips. I decided on getting a diaper that would grow with my baby. I bought 24 Eco Baby diapers. They’re made from beautiful thirsty sherpa (so soft!) and are not dyed. They have snap closures that allow you to adjust the waist and leg hole. Best of all – they came WITH the snap-in doublers. They were a little more expensive up front, but have saved me in the long run. I found that me newborn was still too small, so either handmade dipes or smaller all-in-ones (AIO) would be best.

I’ve used hand knit soakers (a delightful project) as well as purchased covers (Bummi Super Whisper Wrap). I am a real life refashionista now, so thrift store finds will certainly find their way onto my babies’ tushies! Below are some great resources for patterns and instructions. I have also included a link to my diaper lady (THANKS JULIE!).

All time favorite cloth diapering site is Fern and Faerie. There are both free patterns and patterns for purchase – LOTS of great tips on construction and care of cloth diapers. I love the Frugal Diapering Page. There is a cost breakdown based on different styles of diapers you could make. The emphasis is on using recycled clothing as diaper material. They are also the home of my favorite FREE Hand Knit Soaker pattern http://www.fernandfaerie.com/freesoakerpattern.html. There is also a longie pattern for purchase. This time of year – you could make longies for every day of the week – so CUTE! Brown Sheep Lamb’s Pride wool is fantastic and comes in lots and lots of colors. Icelandic wool, cashmere, and merino are all very nice fibres for knitting soakers – I’m thinking of trying alpaca, too. Another great yarn resource is KnitPicks. They have really wonderful fibres in earthy, beautiful colors for cheap, cheap, cheap.

For purchased cloth diapers ready made, I love EcoBaby Diapers. You can get them from Julie at http://www.juliestuff.com/. She’s got a lot of other great natural products too!

Euro style cloth diaper
http://www.ottobredesign.com/en/print/pdf/vaippa_en.pdf

Bum sweater style soaker:
http://www.borntolove.com/frugal-column2.html

Mama Bird’s Diaper Patterns
http://www.geocities.com/rew4birth/Diapers.html

Making contoured Diapers from prefolds (OH! I wish I’d had THIS pattern before!)
http://www.mama2mama.org/contours.html

A Pattern for purchase – using recycled Tshirts and Jeans!
http://hyenacart.com/FernandFaerie/index.php?c=10&p=12

Kwik Sew has some diaper cover patterns (#3112) and (#2062)

UPDATED INFORMATION: Here's a list of diaper fabric buying co-operatives! You can join to purchase sherpa and other fleeces, PUL, notions, etc. WOWEE!!!

ComfyCreations - Items purchased varies from month to month but generally this group co-ops supplies for cloth diapers and pajamas. Here you'll find co-ops for prefold diapers, PUL, cotton printed knits, ribknits, Jiffy grip, sherpa, velour, patterns and various notions.

Diaperfabricscoop - Items purchased varies from month to month but generally this group co-ops Malden Mills fleece, PUL, suedecloth, elastic, aplix, scissors, rotary cutters, mats and various other notions.

Sewingsupplycoop - When it comes to fabric, if you need it, you can probably get it here. Common co-ops or for fold over elastic, PUL, lastin, fleece, flannel, sherpa, velour, jerseys, interlocks, knits, wovens, snaps, thread, and various other notions.

TheJoyofSewing - Common co-ops are for Malden Mills fleece, Huntington Mills fleece, Denim and Jersey prints, terry, panne, ribknits, flannels, Chamoise, Burts Bees products, patterns, Dharma dyes, Jiffy grip, and various other notions.

ThreadandMore - Common co-ops are for Malden Mills fleece, 100% polyester thread, Burley Knit Terry, and various other notions and supplies.

Fleeceandfabriccoop - Common co-ops are for microfleece, PUL, print fabric, polymailers, and various other notions and supplies.

Oh how I wish I had diapered all of my babies in cloth. When I think of the mess I’ve contributed to the landfill, I could cry. And there just isn’t anything more darling than a big cloth diapered bum on a baby!

Blessings,

Nissa

You Know You Have a Big Family When...

A shopping trip to buy undergarments at the local discount department store costs just under $300.00!!

Boy oh boy...

Fixed!

What a couple of weeks! Between family busy-ness, illnesses and... dare I say... Blogger's temper fits, I'm dreadfully behind my schedule. If you visited earlier this week, you noticed that the page was all fouled up. Apparently it was telling me it wanted a color change. For whatever reason, the white Minima template refuses to work for me. When I changed it to blue, it was perfect. So blue it is... At least for now.

Back to business in the morning.

Blessings,

Nissa

Vietnamese Eggshell Painting

The photograph at the left is a painting made with eggshells. Yes eggshells! It's not a photograph. This effect is acheived by building up several layers of black lacquer on a board.

An image can be transferred from a photo in chalk and then carved out. Broken eggshells are inlaid and clear lacquer is built up on top to preserve the image. The effect is also sometimes achieved with seashells and mother-of-pearl.

The first painting I ever saw like this was on the wall of an adoption agency. I asked the director where she got the beautiful photo and she explained the entire process to me. The work was so fine, that even up close it was hard to tell that it wasn't a fine art photograph. Absolutely beautiful.

You can try something simpler with your children by painting a board black, tracing out a simple picture and gluing on crushed eggshell. Try a silhouette of something in nature, or a silhouette of a family member... Make sure you varnish the top very well to preserve it for years to come!

Enjoy!

Blessings,

Nissa

The Incredible Edible Egg!

Can I use that for a title? Well, I've just done it, so there we are!

Is it any wonder that eggs are a symbol of natural perfection? What a gorgeous piece of engineering by God! They’re cheap and nutritious – what more could a mother want? Whenever possible, I substitute fresh, organic ingredients for conventional.

You can save your eggshells for composting or – use for Vietnamese egg paintings (a wonderful art project to try with your children!)

Eggs Benedict

Eggs Benedict always remind me of my mother-in-law Irene. Their richness is also wonderful for brunch, lunch or supper. Serve with tomato or orange juice and a nice hot cup of coffee (or tea, if you prefer!) I snitched this recipe online.

Water 1/2 cup distilled vinegar, divided
12 large eggs
1 tablespoon unsalted butter
12 slices Canadian bacon
6 plain English muffins, split
HOLLANDAISE SAUCE, recipe follows
1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves

Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water. While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side. To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.

Hollandaise Sauce

1 1/3 cup unsalted butter
2 large egg yolks
2 tablespoons cold water
1 tablespoon strained freshly squeezed lemon juice, plus more as needed
1 teaspoon kosher salt
Freshly ground white pepper or a pinch of cayenne pepper

In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot.

Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.

In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly. Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour. Yield: about 1 1/2 cups

Bungo Eggs

Is what our son Andrew called “scrambled eggs” when he was a babe. The name stuck. These are made just a little differently and they are delicious!

1 dozen eggs
¾ c whole milk
6 oz cheese (we’ve used American, feta, and parmesan all with great results)
Salt and pepper to taste.

Whisk the eggs, milk, salt and pepper together very well. Heat your skillet to medium, using butter or oil, whichever you prefer. Pour eggs into skillet and sprinkle on cheese. Keep the eggs moving at all times. This will help fluff your eggs. We prefer our eggs a little on the drier side, but many folks like them a little wet, so cook until you have the desired consistency.

These are delicious served with chopped fresh or sun-dried tomatoes, buttered toast, banana slices with a dusting of cinnamon…


Egg Salad

Perhaps my children are strange… They love egg salad. Another simple recipe that can be made special by presentation. As you will see, this recipe requires very careful measuring. ;-)

1 dozen hard-boiled eggs, peeled
Mayonnaise
Mustard (yellow prepared)
Salt and Pepper to taste
Washed lettuce leaves
Bread (rye is gorgeous!)
Paprika

Toss the eggs into a large mixing bowl and chop us using a pastry blender – a little trick I developed several years ago. I mean, why cut the up with a knife – especially when you’re doing a dozen at a time! Put in a good dollop of mayonnaise (soy mayo also works) and a squirt of mustard – just enough to make a soft yellow color, salt and pepper to taste. Stir well to blend. Sprinkle with paprika and spoon into sandwiches with that lovely crispy lettuce and serve with a sparkling drink and a pickle!


Egg in a Hole

Easiest recipe ever – and it makes quite an impression!

1 dozen eggs
12 slices thick cut bread (preferably homemade!)
Butter
Salt and pepper to taste

Lay out your bread slices on a cutting board and using a large cookie or biscuit cutter, cut a hole in the center of each slice. Be sure to leave at least ¼” all around. Heat a generous amount of butter in your skillet and arrange bread slices along the bottom. Into the center of each slice of bread, crack one egg. Fry as usual, turning halfway through. You can break the yolk of you prefer it to be hard. Sprinkle salt and pepper to taste.

These are so special when theme cutters are used – hearts for Valentine’s Day, trees for Christmas… Lovely served with your favorite breakfast meat and slices of orange. Add a pot of Earl Grey tea and you’ve got quite a treat!

Custard Pie

I can’t think of a better way to use farm fresh eggs and milk. If you keep chickens and dairy animals – you know that sometimes the critters get a little ahead of you. Here’s a lovely way to celebrate your bounty after a luncheon or supper!

6 whole eggs
2 c. milk
1 c. sugar
1 tsp. vanilla
Dash salt
1/4 tsp. nutmeg or 1 tsp. vanilla

Combine all ingredients in deep mixing bowl and beat until sugar is dissolved. Pour into unbaked pie shell and bake at 350 degrees in preheated oven for 45 minutes or until custard is set. Let cool before slicing.

Serve with fresh berries in season – blueberries are especially lovely! If you’ve no berries in season, you can use sliced bananas and a dash of cinnamon, or just some fresh whipped cream!

And because you’ve just got to have one more dessert:

Pavlova

Oh, how I adore this recipe. It’s light and decadently delicious. The first time I had it was when we moved to England – about 11 years ago. This recipe is decidedly British in terms and measurements. Believe me – weighing works worlds better than volume measure…

4-6 egg whites
pinch salt
8oz castor (confectioners) sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence (extract)
2 level teaspoons cornflour (cornstarch)

Preheat oven to 400F(200C). Lightly grease oven tray, line with baking paper or use non-stick cooking spray.Beat the whites of eggs with a pinch of salt until stiff (until peaks form). Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency. Lightly fold in cornflour.Pile mixture into circular shape, making hollow in centre for filling.(Mixture will swell during cooking)

Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.

Turn oven off, leave Pavlova in oven until cool.

Top with whipped cream and decorate with fruit as desired – strawberries, kiwi, poached peaches or pears, berries in season are all delightful. I once saw one served with bananas, strawberries, pineapple and chocolate sauce – like a banana split!


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From Julie H, who has very generously shared several recipes this week:

French Onion Pie

“Here's an egg dish recipe of my mom's it's really tasty”

9” pie crust
6 oz French Fried Onions
3 Eggs
1-1/2 c Milk
1-1/4 tsp Salt
Dash Cayenne Pepper
1 c shredded cheddar cheese

Sprinkle French Fried Onions in the pie crust. Beat eggs, milk, salt, andcayenne and pour over onions. Sprinkle with Cheese.Bake at 425* for 15 minutes. Reduce to 350* and bake for an additional 15-20minutes.

Ham and Broccoli Egg Bake

12 slices cheap white Bread (I believe Julie calls this variety "fluffy glue!")
3/4 pound shredded Cheese
10 oz frozen broccoli (thawed)
2 cups Ham, diced
6 Eggs, beaten
4 cup Milk
1/2 teaspoon Dry Mustard
1 teaspoon salt
1 Tablespoon Dried Minced Onions
Parmesan Cheese

Cut Bread with donut cutter or circular cutter (or shapes!) Set shaped pieces aside. Place bread scraps on bottom of greased 9x13 inch pan. Top bread with cheese, broccoli, and ham. Arrange the shaped bread cuttings on top. Beat Eggs, Milk, Dry Mustard, Salt and Onion together. Pour over all other ingredients.Bake in 325 degree oven, uncovered for 50 minutes. Sprinkle with ParmesanCheese. Bake an additional 10 minutes.Let sit for 5 minutes before cutting.

Mom’s Cheese Soufflé

“oh and this one is good too!” says Julie! Note from Nissa: I love this recipe – I love to serve it with homemade tomato soup and salad for luncheon. Make a double batch if you’ve a big family!

3 Tbsp Butter
3 Tbsp Flour
1-1/4 c Milk
dash Nutmeg
dash Cayenne Pepper
½ tsp Salt
4 Egg Yolks
¾ c Cheese (note from Nissa: I love sharp cheddar)
4 Egg Whites

Make sauce by mixing the butter, flour, milk and seasonings over medium heat. Add the egg yolks and cheese. Let cool. Beat Eggs Whites until still. Gentlyfold in to cheese mixture. Bake in a soufflé pan at 375* for 35 minutes.

Stuffed French Toast Bake

Note from Nissa: I make something similar to this. Here at the Gadbois house, we add sliced poched pears to the stuffing – delicious! This recipe wins for the most eggs used in one recipe!


Ingredients:

2 c brown sugar
1 c butter
1/2 c honey
18 eggs
3-1/2 c milk
1 Tbsp vanilla
24 oz. cream cheese, softened
2 loaves French bread

DIRECTIONS

Melt butter in saucepan over medium heat. Add brown sugar and honey. Stirring constantly, cook until mixture just begins to boil. Pour caramel mixture into greased 16-1/2 x 11 x 2 inch pan (or 2 smaller pans). Slice the French bread loaves into 3/4 inch thick pieces. Make cream cheese“sandwiches” and place on top of the caramel mixture in pan.Beat eggs, milk and vanilla. Slowly pour over the top of the “sandwiches”. Bake in a 350 degree oven for 45 minutes or until firm. May be prepared the night before and kept refrigerated until ready to bake.

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From Karen B all the way from Australia! "These are very yummy and VERY easy to make. enjoy!!"


Thank you so much Karen (it was quite late at night when she sent these)! Just a note, I've converted the measurements and temps for American readers. Also, if Australian bacon is like what we had in the UK, then I encourage you to use Irish Back Bacon, which is available here in the US. Alternatively, you could use prosciutto with wonderful results.

Quiche

Ingredients
* 4-5 eggs
* 1 cup (10 fl oz) milk
* pastry (shortcrust or puff - I just use frozen or you could make your own)
* 1 cup (10 fl. oz) grated cheese
* 1 packet (about 250grams, or 1/2 lb.) bacon/ham diced
* other ingredients such as mushroom, chicken, corn kernels....

Method

1. line a flan dish with pastry so that all sides and base is covered
2. beat eggs and milk together. Season with pepper and salt to taste
3. sprinkle cheese and bacon/ham on bottom of dish
4. add egg mix into dish and bake in oven at about 180 degrees celcius (350F) until top of quiche is light brown
5. serve with garlic bread and salad or veges of choice


Zucchini Slice

Ingredients

* 1-2 zucchinis grated
* 4 eggs lightly beaten
* 1 cup (10 oz) cheese
* 3 bacon rashers (in America, slices)
* 1 onion
* 3/4 cup self raising flour
* 1/2 cup vegetable oil

Method

1. fry onion and bacon until cooked
2. add flour, oil, eggs, cheese and zucchini into a bowl and mix well
3. mix in bacon and onion
4. pour mix into a dish and cook in moderate oven (180 degrees celcius, 350F) for about 20-30 minutes until golden
5. serve with salad and garlic bread or veges.
6. great for picnics. can be eaten cold!

Fettuccine Carbonara

Note from Nissa: This recipe is gorgeous served topped with deep-fried sage leaves. I've had a similar dish made with cheese tortellini. Mmmmm!

Ingredients

* fettuccine 500grams (1lb box)
* 6 bacon rashers (slices) diced
* 300ml (9-10 fl. oz) cream
* 4 eggs beaten
* 1 cup (10 fl oz) cheese

Method

1. cook pasta
2. fry bacon
3. Add cream , eggs and cheese
4. stir cooked fettuccine through sauce and serve immediately


Enjoy everyone and join me next week for - CHEESE!

You Get a Big Fat Goose Egg...

And make a jewelry box out of it! Here's the first one I ever made - about 10 years ago. What a fun art project. This year, I'm hoping to get a couple of desk clocks made for Christmas presents. I'm looking forward to using the beer method to paint the outside of the egg. Maybe I'll even get some more jewelry boxes made - this time with jewels inside!

I've made a bejeweled pendant from a quail egg - it unscrews so you can fit a treasure inside. I've also set aside a big ostrich egg that was to be another desk clock. I wasn't satisfied with the paint job, so I'll have another go at some point. I also sculpted some pretty peachy roses from polymer clay that I'd like to use on one of my projects.

ADHD can be a good thing - SEE?

Blessings,

Nissa

Out, Out D*mn Spot

So you've got a whole bunch of baby clothes with nasty staining on them? Christening Gowns, cloth diapers, bibs, dingy socks? Boy have I got a recipe for you!

Many years ago, I came across a recipe from a lady who restored antique garments - wedding and christening gowns. It came just in the nick of time. I was expecting my third baby and was going through my old baby clothes to see what I could salvage. I had thrown away newborn clothes before because of those nasty dark mystery stains. I decided to have a go with this recipe that claimed it could take the spots off a leopard.

Nissa's Guaranteed-to-Take-the-Spots-Off-a-Leopard Stain Treatment:

Clorox 2 Powder
Ivory Liquid Dish Soap

In a *glass or pyrex* bowl, mix sufficient quantities of Clorox2 and Ivory to make a paste. I would use a disposable plastic spoon. The mixture will get HOT. Spread the paste onto the stain and allow to sit about an hour (or more if you have a particularly nasty stain). Soak in the hottest water your fabric will stand (you can pour boiling water over some fabrics). Let stand for at least another hour - even over night. Wash as usual in the hottest water your fabric will stand, dumping any remaining stain treatment in with the wash. I've only ever had to re-treat a few garments over the 10 years I've been using the formula. **If you are cleaning a load of socks, make a nice big batch of the treatment, fill a sink with super hot water and soak overnight at least... Another option is to plop the lot into a great big heatproof mixing bowl (I do mean HUGE), cover w/ foil and keep in a warm oven over night to keep the treatment hot until you wash as usual in the morning. Oh stop giggling - it works!

There is nothing quite as satisfying than saving your laundry from the tip. I hope it will work as well for you as it has for me!

Now, with our 6th baby due in 2 weeks, I have a lovely full roll-away bin of baby clothes that were saved from the rag bag. All bright and beautiful as new!


On another note: I'm so woefully behind on my blog schedule - and after only a week... I'll try to get caught up!