Randoms from this Week

It's finally getting cold here. Well, you know, we wear jackets in the mornings and turn on the air conditioning in the afternoon.

One of my students was deciding what everyone in class should dress up as for Halloween. At first he just told what movie their character was from, then he told what character we were: His sister, was from The Hunchback of Notre Dame - Quasi Modo; I was flattered he said I was Mulan, until I asked what character from the movie, and It was Yao. Yes, "King of the Mountain".

The other day I was going to use my last cash to buy a cola to kill the caffeine headache that had been plaguing me all afternoon. I stopped at Walmart to pick up a birthday present and when I got back in my car, a woman with a small child asked me for some money to "help them out". I gave her my change, honestly wishing that I could do more for them on that cold, windy day. I thought, "Darn, there went my headache money." I rushed through the rest of my day not thinking about it. In the middle of the night I woke up and thought, "Hmmm, I don't have a headache", then realized, that was my blessing for giving that woman the last of my money.

Last week they were giving students the AIMS test at school. As I was driving past the front of the school, I saw a convertible in front of the school. It had a giant Red Bull can on the back of it. They were parked there, giving every student who passed by a free can or two of Red Bull. I really wish I could compare their scores on the AIMS to the students who didn't get the free overdose of caffeine that morning.

How are the classes going?

Just finished 3 credit hours (yes, college credit hours) in one weekend - gotta LOVE University of Phoenix continuing education courses! Of course, there IS an outside assignment to finish in the next 3 weeks, but really...

When I am done with this semester, I am buying myself an entire Wonder Woman outfit - complete with go-go boots, lasso, and invisible airplane.

Handcart Trek Pictures

Our son Calvin is on a pioneer handcart trek reenactment with our Stake. In order to go the youth had to be between 14 and 18 years old. Everyone had to wear period clothing and each person could only bring 15 lbs of personal property. They keep their clothing and personal items in 5 gallon buckets and have to pull them in their carts. They are hiking 25 miles over 3 days, camping out in tents, and cooking for themselves. The 200 youth are split up into families of 8-10 youth with each group supervised by a married couple (Ma and Pa).

One of the handcarts from above.

Calvin has been so excited. He got his clothes together and packed, and was even up before my alarm went off at 4 am, ready and waiting to head to the church at 4:30 am on Thursday.

Calvin is walking at the back, farthest right in black hat and suspenders.

DH and I got to go yesterday and help with some of the activities. I was there to teach the youth how to sew on buttons. DH helped them learn to use a cross-cut saw. Others were there to let them try things like milking a cow, making butter, washing clothes in wash tubs, throwing hatchets, shooting black powder guns, playing pioneer games, braiding rugs, splitting wood, etc.

Calvin is between the trees to the left.

Last night they made camp, fixed their dinner in dutch ovens, and then had a dance. They had all been taught to square dance in preparation for the trek.

Calvin farthest right, at back of group.

Today they're hoping to make it to "Salt Lake", and then they'll take apart their handcarts, and then they'll climb back into their vans and suburbans to come back to reality.

Calvin is far right of picture pulling at the front.

It was such a great opportunity for them to get a little taste of the 1,300 mile trek that our ancestors made about 150 years ago.

Calvin, bottom left.

All of these pictures were taken by an Arizona Republic Photographer and published online at AZcentral.com.

My Pioneer Heritage

A statue commemorating Mormon handcart pioneers on Temple Square in Salt Lake City, Utah

Our Stake (A group of congregations or wards, generally about three thousand to five thousand members in five to ten congregations.) at church is getting ready to take the youth on a handcart trek. My son Calvin is the only one old enough to go. I was telling him about the ancestors that we have who were among the original handcart pioneers. He claimed that I'd never told him the story. So I decided that I'd better put it here, in writing, for the rest of posterity.





"Peder Mortensen and mission: Peder Mortensen never expected to be a Utah Pioneer or a survivor of one of the most infamous and ill-fated handcart companies in the history of the western Mormon migration.





Peder’s livelihood and destiny had been carefully scripted by his patriarchal ancestors. As a devout Lutheran, he made a living as a cooper, shoemaker, and landowner in the village of Harbolle, Denmark, located on the southwest end of the Island of Mon.



Although Peder was a cripple, he and his wife, Helene Sandersen, and their eight children, created a comfortable middle-class lifestyle on the inherited farm from his father’s line.
Their thrifty and industrious lives drastically changed in 1855 when missionaries from the Church of Jesus Christ of Latter-day Saints, Elder Soren P. Guhl and Elder Scoby, visited their village of Harbolle.



Morten, Peder’s oldest son and a biblical scholar studying for the Lutheran ministry, listened to the missionaries with great interest. Morten first thought he could entrap the missionaries into declaring their “Golden Bible” to be a fraud. Instead the missionaries baptized all the Mortensen family members over age eight; Peter (50), Helena (47), Morten (28), Anna (24), Anders (22), Hans (18), Lars (13), and Mette (10). Seven-year-old Maria and four-year-old Caroline were baptized later.



Soon after its organization, leaders in the LDS Church asked the church members to gather together first in Independence, Missouri, then in Nauvoo, Illinois, and finally in Salt Lake City, Utah. Peder and his family responded to the doctrine of “the gathering” by selling their farm and traveling to Copenhagen, Denmark to await passage to America.



During a month-long stay in the Danish capitol, the Mortensen family became acquainted with Scandinavian Mission President Hector C. Haight, who asked Morten to remain in Denmark and serve as a missionary.



Haight, recognizing a hesitance to split the family, made a solemn promise to Peder that Morten later recorded in his journal. “If you will consent to his staying and filling a mission, I promise you in the name of the Lord that you will, everyone of you, reach the land of Zion in safety, and God will protect you on sea and on land,” Haight said.



Morten stayed in Denmark as a missionary and the Mortensen family sailed to America aboard the steamship Thornton on May 4, 1856. Once in America the family traveled by both train and steamship to Iowa City, Iowa where they joined a company of 500 people, 120 handcarts and six wagons under the direction of James G. Willie.



The Willie handcart company is listed as the fourth handcart company to arrive in Salt Lake City as part of a new, cheaper method of people-powered travel proposed by then LDS Church President Brigham Young and financed by a revolving endowment known as the Perpetual Emigration Fund. Wooden handcarts, modeled after carts used by street sweepers, measured six to seven feet long, carried 500 pounds of trail provisions, and could be alternately pushed or pulled.



Still possessing sufficient funds from the sale of his farm to purchase ox teams and wagons for his family to ride to the 1400-mile trek to Salt Lake, Peder Mortensen gave his money to the Perpetual Emigration Fund allowing his family and three other families to make the handcart journey.



Peder, disabled by rheumatism, rode the entire trip on a handcart pulled by his children. Peder’s daughter Mette wrote about the journey in her diary. She described walking to the point of Fort Laramie as “monotonous.” But after Ft. Laramie Mette said, “They cut the flour rations and it began to snow.”



All but two of the ten handcart companies deployed between 1856 and 1860 completed the trail with few problems. The fourth and fifth companies, known today as the Martin and Willie companies, left winter quarters in August 1856, too late to begin a trip across the plains. The blizzard of October 1856 caught both handcart companies west of present day Casper, Wyoming. Despite heroic efforts by company members and Utah rescuers, about 200, or one-sixth of the companies died and dozens were maimed by frostbite and deprivation.



Every member of the Mortensen family survived the journey west without lasting injuries from the cold. Mette wrote she believed their safe arrival in Salt Lake fulfilled the promise they received from Hector C. Haight, Morten’s mission president, and Morten’s willingness to serve the Lord.



On December 1, 1856, Peder Mortensen and his family settled in Parowan, Utah." Morten is my great-great grandfather. We come through his daughter Diantha Elizabeth Mortensen.





(Thanks to amygreg.com for posting this story. I've had a hard time finding it online, so I wanted to post it where we'd be able to locate it.)

The latest Pics of Our Missionary - Ukraine

Canned Cheese?!? That's gross, and cool, at the same time.

"Canned Cheese?!? That's gross, and cool, at the same time." - Calvin

How to do it. . .

1. Get wide mouth pint jars - be sure they're clean and dry - put them in the oven on a cookie sheet for 20 minutes at 200 degrees to sterilize them.

2. Boil lids and rings.

3. Grate any kind of cheese (cheese that gets better with age is best, like cheddar. Monterey Jack or Colby will work but won't last as long, so use the freshest date possible). Do not use pregrated cheese from the store (they coat it with something to keep it from molding quickly), buy a horn of cheese and grate it yourself. (44 lb block of cheese = 48 jars of cheese, or about 1 lb per pint jar).

4. Place grated cheese in jars - Pack it in well (you can press it down with a glass or bottle), and place in pan of water (3-4" deep). Water should be no higher than 2/3 to the top of jar. You don't really want water to get into the jars - it won't necessarily ruin it, but it's better without any.

5. Boil water and add more cheese as needed to fill jar to 1 inch from top (if you've pressed it down well, you shouldn't have to add any).

6. Melt cheese completely (15-20 minutes). With the flat of a butter knife, press the edges down, to move the center cheese out and get the entire jar melted. You don't really want to stir it, as that will allow air bubbles to enter - the idea is to get the air bubbles out, and get the entire jar evenly melted. Also, try not to get any cheese on the lip of the jar.

7. Remove canning jar from the pot and place the lid and ring on, then hand tighten.

8. Set aside until you have enough jars ready to place in steamer. (Add 2 T. vinegar to the water in your steamer, it will keep the calcification from the water off the jars.)

9. Place jars in steamer and steam for 40 minutes. "Do NOT shorten the time."

10. When you remove the jars from the steamer, turn them upside down on towel, and let them cool with the cheese touching the lid and the 1" gap at the bottom. This will make cheese removal easier when you are ready to use it!

11. Let cool and store at 75 degrees.

This is not a cheese sauce. It is like a lump of cheese. There is a slight texture difference, kind of grainy. It can be grated, eaten plain, or melted in recipes just like cheese from your refrigerator.

Cheddar has a shelf life of 3-5 years.

Thanks Roxy for the awesome class!

More Once-A-Month Cooking!

Yesterday, I purchased, prepped, and froze meals for the next month. (I know it sounds intimidating, but it probably won't once you read the menus.) I usually try to do the prep work on the day I do my grocery shopping - I brown and freeze any ground beef, or saute, chop up, and freeze chicken breasts that will later go into recipes. That way, whether it's me, the hubby, or kids who cook, half the meal is already done to toss into a dish.

So, what can you whip up in 20 minutes or under if you've got the meat already frozen?

Tacos
Taco salad
Burritos
Hamburger helper
Spaghetti
Gravy with Hamburger or Sausage
Stir Fry
Chicken Packets
Spanish Rice
Layered Enchiladas
Linguine Alfredo with chicken
Fried potatoes with Hamburger
and a bunch more I can't think of right now

Here are my menus for the next month, for your viewing pleasure, and for me to refer to (just in case the list on the front of the fridge mysteriously disappears):

9/13 - 9/19
M- bread pudding (frozen in aluminum lasagne pan) with buttermilk syrup (which would make dirt taste delicious)
T- "ham" salad sandwiches
W- corn dog muffins
Th- spaghetti
F- Mexican Rice Casserole (I also love Rice-A-Roni Spanish Rice, add precooked/frozen ground beef - gotta double it for my family)
Sat- stir fry chicken (bag o' frozen stir fry veggies, chicken is precooked, chopped and frozen, minute rice)

9/20-9/26

Sun- lasagne (all prepared and frozen in aluminum lasagne pan with directions to thaw and bake written on tinfoil cover)
M- biscuits and sausage gravy (sausage is cooked, and frozen in gladware. McCormick mix is delish if you don't do homemade.)
T- beanie weenie (I'm lovin' Bush's baked beans, toss in after frying some hotdog coins, add a little extra brown sugar)
W- chicken packets (chicken filling is cooked, chopped, doctored, and frozen in gladware)
Th- ravioli (frozen bag of premade stuff, add can of sauce and precooked frozen ground beef)
F- Rhodes dough pizzas (defrost loafs of Rhodes in the morning, quick homemade pizza that evening)
Sat- tostadas

9/27-10/3

Sun- chicken ranch pasta (crockpot in the morning, ready when you get home from church!)
M- hamburgers & fries (yes, I bought the premade, frozen patties and a bag o' fries to bake while I'm frying them)
T- ham sandwiches (mixed, filled, and frozen in tinfoil, just toss in the oven for 20 minutes)
W- Kielbasa and Potatoes (kielbasa chopped and frozen in gladware)
Th- enchiladas (frozen in aluminum lasagne pan, just add sauce and bake)
F- pancakes
Sat- soft tacos (hamburger cooked and frozen in gladware, tortillas soft fried, and frozen in a gallon bag)

10/4- 10/10

Sun- quiche (frozen pie crusts; bacon, onions, etc. frozen - no thawing required, but I precook my crust about 5 minutes before adding eggy mixture and filling)
M- fried potatoes with bacon & onions (bacon is chopped, cooked, and frozen with onions - just chop potatoes, saute them til tender, and toss in meat)
T- Easy Crustless Quiche (precooked sausage, add green chile and onion)
W- penne pasta lasagne (I had a bunch of lasagne filling left, so I cooked up some penne, tossed it in the cheesy filling, put it in a baking dish, and poured on the rest of the can of sauce. Can't be too bad, right?)
Th - baked potatoes with hamburger gravy
F - homemade Mac & Cheese
Sat - Time to Go Shopping and Cook Again. I'm going out to eat.

Everything for these meals is either in the pantry, fridge, or freezer. I like to package and freeze parts together, so they don't accidentally get eaten before their time. (For example, if you were having french bread pizzas, you could wrap your container of homemade meat sauce, bag of mozarella, package of pepperoni, and loaf of french bread together in saran wrap, before you stick it in the freezer. Get the package out the night before, defrost in the fridge, and you're all set to whip it up in about 15 minutes!)

By the way, I spent about an hour at Walmart, after I made up a list of meals in the parking lot. I spent about $200 (and that included milk, bread, cereal and some other necessities, but not a bunch of snacks or anything). My goal is to spend about $1 per meal, per person. The prep work (cooking the meat - hamburger and chicken, assembling lasagne, ham sandwiches, enchiladas, and making filling for chicken packets, etc.) took about three hours. (And just in case you're wondering, I figure I spend about $400 per month on food for 7 people (5 adult/teen, 2 picky littles. Also, I do have a separate full-sized freezer, but I think I could probably keep all the prepared stuff in the kitchen freezer, as long as I didn't have a bunch of other junk in there.) Another tip: I keep a list of the stuff I have prepped in the freezer, on the front of the freezer, so we don't forget to use it.

I also did laundry while I was doing my cooking. I didn't fold, just moved loads through the washer/dryer to the couch. By Saturday night we were ready for our "Laundry Party!" (which makes little kids beg to be allowed to come, and big kids groan). At our "Laundry Party!" we turn on fun music, and everyone sits in special spot of their choosing (just like Christmas morning!), while I throw laundry off the pile at the owner, and they fold their stuff. Each of the big kids usually has to do their own and a small sibling, while little kids fold dishtowels, and little things. I do mine and DH does his own. Whoever isn't busy (because all their laundry is still on their floor) gets to do towels, sheets, or whatever I throw at them.

(Here's BittE and her new babydoll, Spamela)

Have a productive week! (And if you're all inspired to go for it, try starting with just a week or two.)

Got any good tips for me? I'd love to hear what works for you! Thanks!

Oh, By the way, I don't do the cooking most nights. The kids (16, 13, 11) are still doing it. They just go by the chore chart as to when their cooking day is, then they make the meal on the menu calendar. Yup, life is good.