Tuesday, October 10, 2006

It was quiet this afternoon...

... while I was working this afternoon researching for a new course we are putting together. History through the Arts. The girls and I are quite excited about this project and have already learned a lot of facts about different authors of the Classics that we did not know. For instance, did you know that Louisa May Alcotts early death was the result of poor health brought on by mercury poisoning? This was caused by the, then popular, method of treatment for typhoid fever; which she caught while working as a nurse during the civil war. She was only 56 and died 2 days after her father, leaving behind her young niece whom she had been raising. I have yet to discover what came of Lulu, her name sake.

While I searched the internet and scribbled down these very interesting facts, I did wonder what had become of my two boys, Teddy and Noah. I discovered later in the afternoon when Anna asked me to explore the house she had built out of mud in the back yard just what they had been about. Read more!

Please step back in time with me...

Read more!

Anna's house...

...of clay will appear later as the photos I took were a dismal failure.

While I was typing, googling and scribbling little known facts about authors and Anna was digging in the ground and the boys creating battles galore, little ones were building train tracks and blissfully fighting over each track - Gabriela was cooking up a storm in the kitchen. She provided some very nourishing, not to mention delicious, tucker for supper tonight.

Using mostly the left overs, she made the following recipee along with two batches of Rich Tea Biscuits, from Company's Coming; Muffins and More.

For the fun of it, I have left the soup recipe with the amounts we require in order to have enough for our family.

Bacon and Potatoe Soup


  • 25 thick slices bacon (Note: to keep costs down, we omit the bacon.)
  • 2 tablespoons and 1/4 teaspoon olive oil
  • 2 cups and 1 tablespoon chopped onion
  • 2 cups and 1 tablespoon chopped carrots
  • 4-1/4 stalks celery, chopped
  • 16-2/3 cups low fat, low sodium chicken broth
  • 16-2/3 cups cubed potatoes
  • 1/2 teaspoon cayenne pepper
  • 2 cups and 1 tablespoon shredded Cheddar cheese
  • 2 teaspoons kosher salt


  1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
  2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
  3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
  4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
(Note: to keep costs down, we omit the bacon. Also should you wish to make this soup adjusted to your family size click here. ) Read more!