Textured Vegetable Protein? No, thanks.

Question: When you think of “vegetable” what images come to mind? Personally, I picture carrots, onions, celery, leafy greens, tomatoes on the vine- that sort of thing. When manufacturers name something veggie or vegetable derived, they know this is the image we conjure up and market their products accordingly. Marketing is all about creating the right image.  Anything marked vegetable is healthy, right? One would think…

Well now, imagine my surprise upon learning that vegetable oil, for example, wasn’t made from the typical garden produce as the picture on the bottle hinted. Vegetable oil is soybean oil.

Yeah, um… I don’t see any pictures of soybeans on those bottles.

Mazola Vegetable Oil

So, considering what we know about vegetable oil I should have suspected the true origin of textured vegetable protein and steered clear, but I didn’t. And we ate it. This matters to me because, a few years ago, a wise healthcare provider suggested that I try cutting soy out of my diet to see if it would help control my raging hormones, since soy effects estrogen levels. It was in taking a closer look at my diet that I realized just how much of that particular vegetable we’d been consuming. The realization briefly made me want to become a soybean farmer because that stuff is in just about everything.

So, soy. I’ve avoid it for the past 3 years and am happier & healthier for it. Most noticeably, my acne has disappeared and stayed away, menstrual cycle became regular, mood swings and depression no longer have me in a stranglehold, and major pit odor is a thing of the past. I love being a girl! Which brings me to my recent use of textured vegetable protein and subsequent elimination of that item from the pantry.  Forever.

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I was SO exited to find TVP in the bulk foods section of my grocery store and use it to stretch our ground beef.  I re-hydrated the freeze dried granules with hot water or broth and some tomato sauce along with whatever seasonings I liked for each particular dish. After soaking for a few minutes I’d cook it right in the pan with raw meat. The result was a seemless addition that even my husband couldn’t detect which tripled the amount of beef I had cooked. That’s right, instead of one meal from a pound of hamburger we got 3! I loved this stuff.

After two weeks of using it though, I was experiencing some unpleasant things like the return of acne and serious mood swings as well as upset stomach that just wouldn’t go away. So, I finally got around to looking into just what textured vegetable protein is… and was extremely disappointed. According to Bob’s Red Mill, one of the producers of this product,

“Textured Vegetable Protein is made from defatted soy flour that has been cooked under pressure and then dried.”

TVP

Nothing against Bob, I love his products, but that doesn’t sound good. Think about how much that (GMO?) soybean has  to go through to become this little protein packed nugget and the term “highly processed” comes to mind. I should have researched before trying something like this however, part of me just didn’t want to hear anything bad about my new favorite pantry staple. Oh, the shame- I’m guilty of willful ignorance to save a buck!

I haven’t used TVP in a week now and am seeing my unpleasant symptoms steadily decline. I usually use rice to stretch my beef and will continue to use that though would like to also try wheat berries and quinoa as alternatives. What tricks do you use to add extra nutrition and/or stretch the food dollar? I would love to hear some of your creative ideas! Thanks for reading 🙂

 

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Saving Money on Diapers: Name Brand vs. Generic

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There’s a significant price difference between brand name and generic disposable diapers. I’ve done a price comparison of 5 national diaper brands to illustrate the savings. All prices are Wal-Mart’s and all counts are for a size 6, which our son currently wears.

I came up with the yearly total based on the number of diapers we use a week times 52 weeks rounded to the nearest hundred: 2400. I divided that number by the count per box then multiplied the price of each box by 52 to get the annual estimated totals. These parameters give us an example of the considerable price differences among brands. Save money, buy generic.


Large Package

  • Huggies Snug & Dry: 100 ct., $34.97 (34¢/diaper) =$827 
  • Parent’s Choice: 92 ct., $19.77 (21¢/diaper) = $514
  • Up + Up: 120 ct., $28.99 (24¢/diaper) =$579
  • Pampers Baby Dry: 128 ct., $45.60 (36¢/diaper) = $866
  • Luvs: 112 ct., $31 (28¢/diaper)= $682

Medium Package

  • Huggies Snug & Dry: 64 ct., $20.97 (33¢/diaper) =$796
  • Parent’s Choice: 60 ct., $13.97 (23¢/diaper) = $558
  • Up + Up: 60 ct., $16.99 (28¢/diaper) =$679
  • Pampers Baby Dry: 64 ct., $24.94 (39¢/diaper) = $947
  • Luvs: 54 ct., $15.97 (30¢/diaper)= $718

Small Package

  • Huggies Snug & Dry: 23 ct., $8.97 (39¢/diaper) =$941
  • Parent’s Choice: 23 ct., $5.97 (26¢/diaper) = $626
  • Up + Up: 23 ct., $6.99 (30¢/diaper) =$733
  • Pampers Baby Dry: 21 ct., $8.97 (43¢/diaper) = $1,031
  • Luvs: 21 ct., $6.97 (33¢/diaper)$801

I think that a lot of people don’t consider the cheaper brands of diapers because they assume that the quality must be sub-par. Truth be told, some store brands are junk. For example, I can vouch for the fact that the Parent’s Choice brand (sold at WalMart) used to be total garbage several years ago when we were diapering our first baby. However, since then they’ve redesigned and are now comparable to Huggies in fit and absorbency much like the Target Up + Up brand. Parent’s choice is the brand we use because it happens to fit our son well, Target’s didn’t. Luvs is way too perfumey so I skip those as well. Every brand has a different fit so I say,  give a few generics a tryout to find a good fit for your baby and your wallet. Your homemaker paycheck could get a raise of several hundred bucks a year!

Butter Wrappers, Cereal Bags & the Income of a Homemaker

use-it-upAs a homemaker, my “income” can be how much money I save by “making do”. I’m inspired by past generations of resourceful homemakers when it comes to making do. In WWII folks were encouraged to plant “victory” gardens and make do on rations to support the troops. We could learn a lot from those women who could feed and clothe a family with very little.

Look, I may not be cashing a pay check anymore but I’m also not spending anywhere near as much as I did back then. I can’t walk and chew bubblegum, that’s to say I kind of suck at multitasking anymore than necessary… so if I was working, we’d spend more money just buying the convenience items that allow many a busy Mom to take care of her family as well as bring home the bacon. Yes that was a major run-on sentence because I also suck at writing. We’d be spending more on gas, my wardrobe, makeup, my hair (gotta look good in the office) not to mention childcare, and still take care of the home. Working Moms are amazing.

So, spend less money. That’s the goal. In order for me to stay at home with the kids, I didn’t just quit working; we didn’t just lose an income, we had to change the way we live or else it wouldn’t work. And for a while there it damn near didn’t… There are a million & one things to buy when you’re shopping for a household, especially one with kids in it. Those supplies add up and become a huge chunk of the budget because there is just so much everyone needs. So, cutting costs is the goal.

I make money by saving money and one way to achieve that is to really get your money’s worth from the items you buy; squeezing every last drop out of things and being a total cheapskate. I admit though, this lifestyle isn’t for everyone and if you don’t do as I do, that’s super! High-five! You’re doing everything you can to make a home for your family and you’re rocking it your own way. Get it girl. This is just my way. You’re all awesome. I mean it.

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In earlier posts I mentioned cutting costs by not buying cleanerspaper towels & plastic baggies. That is my mindset- what can we do without?  How can we make do? Do we really need to buy that or can we use something we already have to get the same result? In that vein, do you remember Home Ec. class? Do they still have that? I took Home Economics in the 9th grade and still remember many of the lessons from that class because I actually use those lessons in real life. One trick our teacher taught us was to use your butter wrappers to grease baking pans or griddles and I practice that to this day. I keep butter & margarine wrappers in a plastic container in the freezer to use as needed. Keep in mind that butter is a perishable and will go bad on you. So I store the wrappers in the freezer and then when I need to rub down a pan the heat of my hand thaws it immediately. Nifty, huh? After reusing a wrapper once, I finally do throw it away.

Another thing I save is the plastic bag that cereal comes in. Someone once told me they make great piping bags for frosting & stuff but that turned out to be a bust- literally. The seams on the side of the cereal bag won’t hold up to the pressure of piping which, if you think about it, makes sense. Those seams are designed to open easily so you can get the cereal out.

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So, no, to piping bags but YES to freezer bags! When I open a bag of frozen vegetables and only use part of it, a handy cereal bag is a great way to store what’s left without having frozen corn rolling all over the inside of your freezer. I seal it with a twist tie or just fold it over. Also, I use freezer bags- excuse me, cereal bags- to wrap baked goods like banana bread, meatballs, what-have-you, and freeze. If you’re a little paranoid about freezer burn (I am) then wrap the food in plastic wrap, aluminum foil  or both, first. How much money did you save this week? Well what if I told you that’s an income? Nice, huh?

Stretching the Food Dollar: Ground Beef

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Feeding our party of 5 within a budget means making the most of every food dollar. One of the things that helps achieve this goal is shopping with a strategy. As I’ve said before, I shop the weekly store ads for the best prices on meat and make a meal plan accordingly. If beef isn’t a good deal then we’ll eat chicken, turkey or pork; if it is, then I try to buy extra for the freezer. The most I’ve purchased & processed at one time is 10 pounds.

When I do bring home beef I need to extend it into as many meals as possible. Make-ahead meatballs are an awesome and easy way to do that because of the “fillers” we add and can be used in many different ways. I also brown up any we’ll need that week and store in airtight containers in the fridge. Cooking ahead stops the meat from aging in the fridge and cuts out a step for later to help get dinner made quicker. Here are my recipes & methods for processing ground beef to best advantage:


IMG_1537Depending on how much meat you’re processing, adjust ingredient amounts to suit. Personally, I rarely measure and make this recipe using anywhere from 2-5 lbs. of beef at a time. So amounts can be approximate. The seasonings are purely for taste and can be substituted with others. I’ve used leftover ramen flavor packets, onion soup mix, steak seasoning, anything I have on hand. If you don’t have one of the items listed or are a little short, make due, it’ll be fine. Go ahead, be flexible and your meatballs will turn-out whether or not you have the perfect measurements.

The deciding factor to making good meatballs is not so much in ingredients as in the size of your balls and how you cook them. I’ve found that if the balls are too small they’ll dry out no matter what and too big can give you an under-cooked surprise. Not cool. I get a perfectly moist & cooked meatball by measuring each with my trusty #60 disher scoop. Each of my meatballs is two scoops, which is about 2 tablespoons.  Meal ideas for meatballs include: with gravy & mushrooms, Swedish, with bbq sauce, with pineapple chunks & teriyaki sauce, sub sandwiches, cut in half to use as sliders, as a party snack or appetizer,  in a soup, with  marinara and mozzarella, sweet & Sour, in a Stroganoff or almost any meal that calls for ground beef. Put any of these over pasta or rice; there are just so many options!

Make-Ahead Meatballs

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  • 2 lbs. Ground Beef
  • I C precooked rice (I prefer white)
  • 2 t salt
  • 1 t pepper
  • 1/2 T onion powder
  • 2 t granulated garlic
  • 1 t Old Bay seasoning
  • 1/3 C ketchup
  • 2 eggs, beaten
  • 1 T Worcestershire sauce
  • 1 t vinegar
  • (optional) 1 T Italian seasoning

Preheat your oven to 350º and line a lipped baking sheet with aluminum foil or parchment paper. Combine all of the ingredients in a large bowl and gently mix with hands just until combined taking care not to overwork the meat as that can make it tough. Portion out meatballs onto a baking sheet then form each on into a ball by hand. Bake for about 20 minutes until internal temperature reaches 160º. To freeze, cool to room temp then place in your freezer on a baking sheet for 30 -45 minutes before transferring to a freezer bag (be sure to remove as much air as possible before sealing to avoid excess frost and freezer burn). This method individually freezes each one and ensures they won’t turn into a smashed, stuck-together blob. Freeze for up to 4 months. To use after freezing, Place frozen meatballs onto a baking sheet, pie plate, etc., and place into a cold oven. Turn oven to 350º and bake for about 25-35 minutes until internal temperature has reached 165º.


I keep cooked rice in the fridge all the time ready to heat up for a quick lunch or add to a batch of ground beef. Handy thing to have on hand! If you cook your rice in beef broth it will add flavor to your meat mixtures. I like using carrot as a filler because it’s color doesn’t stand out too noticeably in the finished product and it adds an extra dose of roughage and vitamins to our diet. You can use other vegetables in addition or instead.  Adjust the onion as you like, my husband doesn’t like onion so I use very little here and mince it fine. Add up to a cup if you like! Beans are another great  filler though not as inconspicuous. Adding fillers ensures there is no loss of volume during cooking. For example, I just browned a 2.06 lb. package of meat and after this process the meat weighed in at 2.19 pounds. 

Make Ahead Browned Ground Beef

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  • 2 lbs. Ground Beef
  • 1 finely shredded carrot
  • 1/2 C minced onion
  • 1 T minced garlic
  • 1 t salt
  • 1/2 t pepper
  • 1 C cooked rice (I prefer white)

Spray a skillet with cooking spray or very lightly drizzle with oil then saute garlic & onion over medium heat for 2-3 minutes then add beef & carrot and brown. When done browning, drain fat then stir in rice, salt & pepper. Transfer to air-tight storage containers, cool slightly and store in the fridge for up to 3-4 days or freeze for up to 4 months.  You can reheat directly from freezer without thawing, especially if you froze it flat. If you froze in a container thaw ground beef for up to 24 hours in the fridge. Food safety guidelines advise that frozen foods be reheated to 165º.


Tips

Meal planning: Did you know that we really don’t need to eat meat at every meal every day? Planning  just one meatless dinner a week saves money and is a healthy habit to get into.  If you’d like to learn more on that topic, check out the website Meatless Monday for menu ideas.

Cooking with broth: I like to cook rice in broth to add flavor as a filler and my broth of choice is bouillon. I like bouillon cubes and powder because it keeps in the pantry for a long time and is a lot cheaper than stock or broth.

Browning large quantities of ground beef: One of my favorite food bloggers, Christy Jordan, has an awesome tutorial on her site for streamlining the process of handling large amounts of ground beef (like 5 lbs or more). Her method is so much faster than browning in batches! You can see that method on her site here.food scale

Kitchen tools: When buying meat in large amounts it’s so nice to be able to weigh out equal amounts to freeze. I have a digital scale that came from Costco for about $20 and use it for a lot of different things.

Another tool I wouldn’t want to be without is my disher scoop. I use it for cookie dough and meatballs and it rocks. They come in many sizes and greatly vary in price from El Cheap-o to Fancy-Schmancey. I have a cheaper model. Dishers can be found at most department stores but certainly at a restaurant or kitchen supply. 800px-Kitchen-Scooper-Small

Ditch the Store-bought Dressings!

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I try to avoid soy which makes buying salad dressing off the shelf difficult. Also, I like fresh and am totally picky when it comes to condiments. Homemade tastes so much better than store bought, am I right? Here are 3 of my family’s favorite salad dressings that are simple to make as well as delicious. Make them your own by tweaking the recipe to suit your tastes. Diced, pickled jalapeno would be a yummy addition to the thousand island for example. Mix it up!


French Dressing

  • 1 can tomato soup
  • 1 1/2 C canola oil
  • 1/4 C water
  • 1/2 C white wine vinegar
  • 2 t montreal steak seasoning
  • 1/2 C sugar
  • 2 T mayonaise
  • 1 t salt
  • 1 t pepper
  • 1 t prepared mustard

Combine all ingredients in a blender and mix until creamy. Pour into a quart mason jar and store in your refrigerator. Shake before using and use within 5-7 days.


Thousand Island Dressing

  • 1 C mayonaise
  • 1/2 C ketchup
  • 1 T sugar
  • 1 t onion powder
  • 1/2 t garlic powder
  • salt & pepper to taste
  • 1-2 T water to thin (depending on the consistency you like)
  • (optional) 1-2 T sweet pickle relish
  • (optional) 1 t hot sauce

Stir ingredients together in a small serving bowl. Can be used as a dip or dressing. Refrigerate any leftovers and use within 7-10 days.


Blue Cheese Dressing

  • 1 C sour cream
  • 1/2 C mayo
  • 2 t white wine vinegar
  • 1/2 t minced garlic
  • 1/8 t salt
  • 1/2 t black pepper
  • 1 4 oz. container of crumbled blue cheese or gorgonzola
  • (optional) milk to thin

Whisk ingredients together in a bowl. This will be thick and rich but you can thin it out if you want it to be easier to pour. This is wonderful as a dip with vegetables or hot wings. Heck, I like it with potato chips! Refrigerate any leftovers and use within 5 days.

 

 

Lactation Cookies to Boost a Mother’s Milk Supply

 

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March 2006

To be honest, if baby formula had been within our budget (or free) when we had our first child, I’d have gone that route. I found breastfeeding to be miserable and very, very difficult. My poor baby didn’t gain weight for the first 6 weeks and even after that she wasn’t chubby. She nursed every 30 minutes to an hour because my output was so low. But I had to stick with it to save money and ultimately am so glad I did. I found that a Lactation Consultant is worth their weight in gold and that any breastfeeding problem, no matter how hopeless it may seem, can be fixed with their help.

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June 2008- tandem nursing

I continued to nurse that first baby through a pregnancy, her 2nd birthday and alongside her baby sister to spite the fact that I promised myself I’d quit after 5 months. I went from hating it & counting the months until I could quit to loving it and wanting to help other moms succeed like I had.  With our second baby I was suddenly a high producer and it. was. AWESOME!

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May 2012- Struggling to make milk again

Then… with our 3rd, I barely made enough to sustain a flea and sought help from a Lactation consultant again. I was given a supplemental nursing system to feed my little one his formula while getting the stimulation I needed and avoiding getting him hooked on bottles.

That combined with taking a lot of fenugreek had me exclusively breastfeeding by the time baby was 2 months old.  I would not have been able to do it without the help of professionals and now I’ve nursed 3 babies through toddlerhood. Can you tell I’m proud? 🙂

Medela's "starter" SNS
Medela’s “starter” SNS

I enjoy these cookies with a hot cup of Mother’s Milk tea and some Jane Austen. Don’t fret if your husband and children want some, they won’t suddenly start lactating as a result and this recipe makes more than enough to share. I like to make up a batch and deliver along with a box of tea to anyone who has just had a baby. You can type up the recipe and put it in a card for a baby shower. I don’t need much of an excuse to make cookies though. Happy baking & milk making!


 

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Lactation Cookies

Makes about 4 dozen

Preheat your oven to 325° and grease your cookie sheet.

Combine then set aside to soak :

  • 4 T water
  • 2 T flax meal

In a separate bowl, thoroughly combine then set aside:

  • 2 C all purpose flour
  • 1 t baking soda
  • 1 t salt
  • 12 fenugreek capsules, open, sprinkle powder & discard capsule (optional)

With a stand or hand mixer, combine:

  • 1 C softened butter
  • 1 C white sugar
  • 1 C brown sugar

Once those are creamed, mix in:

  • 2 eggs
  • 2 t vanilla
  • 1 T brewer’s yeast
  • pre-soaked flax meal

 

Add dry mixture, stir (mix gently). Then add:

  • 3 C oatmeal
  • 1 C chocolate chips

Drop dough by rounded spoonfuls onto a lightly greased (or use parchment paper) cookie sheet. Bake for 10-12 minutes. After removing from oven, allow to set for a minute before moving to a cooling rack.


Tips

Oven Temp: You can bake these cookies anywhere from 325° – 375° depending on how crispy you want them to be. Keep in mind they’ll cook more quickly at the higher temp. My family likes them soft so I cook them at a lower temp. If you consistently burn or under-cook foods, use a thermometer to test the true temp of your oven and then adjust accordingly.

Chocolate: It’s not a good idea to omit the chocolate chips from this recipe. They mask the flavor of the brewer’s yeast which is sharp and somewhat bitter. You won’t taste it at all with the chocolate in there, though!

Special ingredients: I find flax meal in all my local grocery stores either in the cereal or baking aisle. Brewers Yeast and fenugreek can be found in organic/natural food sections. Kroger, Safeway & Albertsons stores all have these special sections or you can go to a vitamin supplement store. As an added bonus, the fenugreek adds a pleasant maple flavor to your cookies.

Oats: Whole grain oats are great for helping stimulate milk production. That may be where the idea that beer is good for milk supply comes from! In addition to these cookies I eat a ton of granola bars when nursing an infant.

Getting it Done

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Multitasking, Mom-style. Yes we can! I love baby & toddler-wearing because it allows me to do chores while caring for a kid too. No crying toddler begging for Mommy to pick him up and no feeling sorry for myself because I can’t find time to take care of the chores. This is my way of getting it done and all our bairn have been huge fans of being Mommy’s little Koala. Also, by the time I was done mowing, he was asleep. Put baby down for a nap, check.

Banana Bread

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So tired of dry, bland banana brick!!! Excuse me, had to get that off my chest. Here is my tried and true recipe, modified many times until I was satisfied with the result. Eat it warm from the oven, butter melting on a slice, or cold from the fridge with a cuppa joe. This bread is so irresistible that I need to make 3 at a time just to have it last more than a day. In fact the loaf in this photo was pulled out of the oven a little too early and didn’t get the usual high crown on top. It just smelled too good and we couldn’t wait any longer to drop the hammer on the warm, cakey goodness. With ice cream. Mercy.


Banana Bread
Makes 1 loaf

Preheat your oven to 350° and grease your bread pan.

With a stand or hand mixer, combine:
1/2 C softened butter
1 C white sugar

Once those are creamed, add:
2 eggs
4 bananas, smooshed (a good task for the rugrat hanging from your apron strings)
1/2 t coconut extract (if you don’t have just double the vanilla- no sweat)
1 t vanilla extract

In a separate bowl, thoroughly combine:
1 1/2 C all purpose flour
1 t salt
1 t baking soda
1/4 t cinnamon
1/8 t nutmeg (if you don’t have, or don’t want, these spices, feel free to substitute apple pie spice, allspice, pumpkin pie spice, whatever you like)
1/2 C chopped pecans or walnuts (optional)

Add dry mixture to wet mixture and stir just until combined. Pour batter into prepared pan and bake for 1 hour. A dry spaghetti noodle stuck into the center should come out clean, not gooey. Cool for about 20 minutes before running a knife around the bread and gently loosening from pan. I like to shake the pan back and forth and feel for the bottom to release before inverting.


Tips

Baking powder: It causes your banana bread to rise and gives you that nice crown on top. If the powder has been open more than 6 months you will not have as good of a rise so if you don’t know how old it is, use a new can. Also, it’s not a good idea to buy baking powder in the bulk dry goods section because there is no way to know how long it has been sitting there.

Flour: When measuring flour you want it to be light and airy, not heavy and packed. Before measuring, I use my scoop to toss the flour about in it’s container. Some bakers swear by using a spoon to gently measure it out or to sift it. Keep this in mind if you end up with a dense or dry baked good.

My Kitchen’s Makeup-Free Selfie

I had to cut back on Facebook. The constant whiny updates, bragging and drama were kinda bringing me down. I don’t need to be that involved in every random thought that comes into a person’s head… times 180 persons. First I went down my friends list and unfollowed everyone except family and close friends. I only want to be involved with people I actually see in real life. That helped. It was like unplugging a bit. And the nice thing about unfollowing is you don’t have to unfriend the annoying people in your life. Offended annoying people can be awful. Awfully annoying. This way, they’ll be none the wiser.

It was time for a reality check. I had to stop comparing  myself to the constant boast-posts. I had to back off and get perspective. Get real. Us Mommas shouldn’t be ashamed of the natural state of our homes. Unless you’re a Hindu Goddess with 8 arms I don’t see how a person could keep all those balls in the air without a break. This morning, I walked into my kitchen and looked at my mountain of dishes and all the things stashed behind the sink, out of the precocious toddler’s reach, and thought This is how my house always looks. I should share this. So these pictures are like my makeup-free selfie to the world. Not a quick spruce up followed by Instagram editing to make things look magazine ready.

So look everybody! Here’s my messy kitchen. It’s clean, yet messy. I won’t be ashamed as long as we can eat out of it- and eat we do. Lots of good homecookin’ takes place here and if you stop by to find the dishes piled high that means I haven’t done them yet. I cook & bake a lot. We go through a buttload of dishes.

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This doesn’t make me a slob and if your kitchen looks like this I hope you don’t feel like one either. I didn’t put that coat on the floor or that one on the counter, or those toys.  But I’ll pick them up, at some point. Probably after I step on one and hurt myself. Maybe one day I’ll even show you my bathrooms in which the surfaces are covered in toothpaste, dirt smears and toys.

Another thing that makes a girl feel inadequate is watching Giada de Laurentiis on TV. I don’t cook like her. I just don’t have the time. Or the budget. For lunch today, I didn’t feed my kids any whole grains, or perfectly measured out portions according to MyPlate.Gov’s guidelines. They got a heated up can of generic Spaghetti Os, a can of green beans and some toasted cheese sandwiches. Nothing trendy, no bento boxes or dates stuffed with goat cheese. Just plain old kid food, and I served it up hot.  ‘Aint no shame in my game!

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If Better Homes & Gardens ever stops by I’ll probably get out the pledge and start polishing… but not today. Today we’re doing schoolwork. I hope this inspires some of you to feel proud of the job you’re doing too. A good woman doesn’t need to be weighted-down by doubt and needless guilt. Your doing a great job and your family is very blessed to have a Momma like you!

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