It is a beautiful sunny, Friday morning here in Austin. Today will be the 52nd day in a row the temperature climbs above 100 degrees. Frank is out there delivering the world on time and I am sipping on coffee, writing and thinking about all the things I have to do today. Fridays are my “busy” days. Menu planning, & grocery shopping are on the agenda, along with my daily chores and spending time with my wonderful husband when he gets home. Lately, a couple hours every day have also been taken by a recent opportunity to help reduce our rent.
A few weeks ago our RV park manager, MJ, approached me about filling in at the office for when they need a “back up.” MJ is waiting for a liver transplant and Christina, her right hand woman, is going on vacation tomorrow. MJ is hoping that her phone will ring any day with hope-restoring news for her so I get to be on stand-by for now in case that happens and Christina isn’t here. So for the last couple weeks I have been working in the office for a couple hours each day. For each hour I work we get $8 taken off our rent. Last week I worked 10 hours, which saved us $80 off our rent! I am praising God for this opportunity and praying that MJ gets a liver SOON. She is a light, this woman. Quite endearing. She makes this place what it is and we appreciate her so much.
In other news, I applied at the YMCA and the Boys and Girls Club yesterday. Rumor is that Boys and Girls Club are opening 4 new locations in Austin soon, thanks to a large grant. Again, please pray. Frank was hoping to get a full time route at FedEx this month, as a couple were scheduled to open up this week. Instead, those routes were split into part time routes and added to other drivers’ current routes. That day he was out looking for jobs in and around the same area FedEx is based. We are planning to go down to a one car family as soon as we get some paperwork from Oregon so we can sell my car next week. Frank is planning on riding his bike to work and letting me take “Katie” to work when I get a job. We may soon become very familiar with the Austin public transit system!
I need to apologize to our regular readers of the Buzz. I didn’t think my last post seemed negative but I have had a lot of notes of concern come to me since I wrote it. I am thankful for everyone’s encouragement; it means so much to me. Life has been an adjustment and frustrating in some ways lately, but it would be wrong of me to not give recognition to the fact that we have been provided for, one way or another ever since we got married. Our bills get paid every month and we have food in the cupboard. We are still giving a little bit each month, because we know that we are not poor, by the world’s standards. For every time we’ve given, we’ve probably received at least twice as much back. This isn’t why we give, but the contrast is so stark to me.
My Great-Aunt always says, “My mother always said, when poverty flies in the door, love flies out the window.” Now I love my great aunt and her many proverbial sayings, but after much thought and time, Frank and I are coming to believe that while that may be true for some people, it won’t be true for us. When poverty creeps in, we need to cling to love. Our love isn’t an arbitrary feeling that can so easily be tossed out the window, rather its what motivates us each day to keep giving and serving one another and cling to our Father God, who is the author of Love. No matter what our circumstances are, we are to continue loving. So we love each other, our neighbors and our community. Not because we feel poor, but because love is more important than poverty.
About Us
Friday, August 5, 2011
Friday, July 22, 2011
Reality
"It's not what you know, it's who you know," could never have been more true than it is right now. I feel like an alien in a foreign land. We have been in Austin for about 2 months now. I have probably been actively looking for a job for 6 weeks. I haven't had one interview. Without an inside connection or at least a familiar resume, I feel like I'm swimming upstream with one arm tied behind my back. I've never been a strong swimmer.
I can only think of two times in my life I was hired "cold," without knowing someone who got my foot in the door. Now, when I need a job more than ever, I don't know enough people to find one. Thankfully, FedEx has been giving Frank decent hours, but every 3 weeks there seems to be a bad week for hours. This has been one of those weeks.
Honestly, I'm feeling discouraged. I don't want this blog to be a downer, but I also don't want to hide the truth from y'all either. I need a job desperately and Frank needs more hours. There are two full time routes coming up in August that he will bid for. We appreciate your prayers. I also appreciate your hints, tips & leads. It's been a while since I had to look for a job. With so many people looking for work the job market has become more competitive and I've never been one for much competition.
Much Love,
Alita & Frank
I can only think of two times in my life I was hired "cold," without knowing someone who got my foot in the door. Now, when I need a job more than ever, I don't know enough people to find one. Thankfully, FedEx has been giving Frank decent hours, but every 3 weeks there seems to be a bad week for hours. This has been one of those weeks.
Honestly, I'm feeling discouraged. I don't want this blog to be a downer, but I also don't want to hide the truth from y'all either. I need a job desperately and Frank needs more hours. There are two full time routes coming up in August that he will bid for. We appreciate your prayers. I also appreciate your hints, tips & leads. It's been a while since I had to look for a job. With so many people looking for work the job market has become more competitive and I've never been one for much competition.
Much Love,
Alita & Frank
Monday, July 18, 2011
Everything but the Kitchen Sink
Ham Steak with broccoli & Yam fries (I thought this was a sweet potato, but I was mistaken... still very yummy roasted with some olive oil, s & p and paprika!)
This was my first attempt at chicken fried steak. I served it with egg noodles and green beans. Frank said he preferred the lightness of the noodles compared to traditional mashed potatoes.
He really like it! :-)
French dips with a packed veggie salad... yummo!
And finally, we just had this last night... A salad every man would dream of. Steak, potatoes & bacon over a bed of red leaf lettuce with homemade blue cheese dressing. To. Die. For. (Recipe is from Real Simple Magazine, August 2011)
Friday, July 8, 2011
Alita's Kitchen
Apparently the key to a man’s heart is through his stomach but I won Frank’s heart a long time before I ever cooked for him. Still, it’s good to know that I could have used my cooking skills as a back up plan!
One of the reasons I couldn’t wait to get married was to start planning menus and meals and cook for my husband (I have never been known for being politically correct… no time to start now!). I love cooking. It relaxes me, especially when I’ve planned ahead and know what I’m making that night. I love trying new recipes. I love the look on my husband’s face when he takes that first bite and looks up at me. I do think he is an easy man to please but I trust if it wasn’t good he wouldn’t look at me that way. So far, 7 ½ weeks into our marriage, he says I haven’t made a dish that disappointed him yet.
What am I cooking? (I knew I should have taken photos!) Here are some recipes that worked wonders for our hungry stomachs these last couple months! My favorite cook book so far is “Betty Crocker’s Cookbook Bridal Edition.” My sister in law, Yvette, gave it to me before we were married and it has awesome recipes. It also has a lot of good cooking and baking basics and tips. If you aren’t a cook, this is a good book to use as it is simple and helpful!
Pecan Crusted Fish Fillets (Crocker, p.314)
We had a two pound bag of pecan halves left over from our wedding so we’ve been coming up with some creative ways to use them. This recipe is one of the best by far!
1 cup finely chopped pecans (not ground)
¼ cup dry bread crumbs (I used a slice of potato bread)
2 teaspoons grated lemon peel
1 egg
1 tablespoon milk
1 pound sole, orange roughy, walleye pike or other delicate fish fillets, about ½ inch thick (I used tilapia)
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons vegetable oil (I used olive oil)
Lemon wedges
1. Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
2. Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture then coat well with pecan mixture, pressing slightly into fish.
3. Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.
I served this with cilantro lime rice: 1 cup rice cooked in rice cooker, mixed with the juices of 1 lemon (the one I grated the zest off of for the fish) and 2 small limes, and about 1 cup of finely chopped cilantro. I also drizzled some asparagus with olive oil and grated garlic and pan fried it for about 5 minutes until it was heated through and slightly browned.
Indonesian Peanut Chicken (Crocker, p. 288)
This is a simple dish with a delicious Asian flavor, combining many of my favorite ingredients. Frank LOVED it! (It’s even better the next day.)
3-3 ½ pound cut-up broiler-fryer chicken
¾ teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
1 medium onion, chopped (½ cup)
1/3 cup peanut butter
¼ cup chili sauce
½ teaspoon ground red pepper (cayenne)
1 cup water
¼ cup chopped salted peanuts (I used dry roasted.)
¼ cup chopped red bell pepper
I also served it with extra ground peanuts, chopped lime and chopped cilantro.
1. Sprinkle chicken with salt and pepper.
2. Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chick in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is not longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs.
3. Drain all but 1 tablespoon drippings from skillet, heat over medium heat. Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and cayenne pepper. Gradually stir in water, stirring constantly, until peanut butter is melted.
4. Add chicken. Spoon sauce over chicken. Heat to boiling, reduce heat. Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper. (OR: Make rice or noodles (I used whole wheat egg noodles). Cover bottom of serving dish with rice or noodles. Arrange chicken on top of rice or noodles. Pour peanut sauce over chicken, garnish with red peppers and peanuts and serve. I didn’t do the extra step of boiling the sauce with the chicken in it and it still turned out really well!)
Another wonderful wedding present was “Taste of Home’s Complete guide to Baking.” I am more attracted to cooking than baking, but this book is a dream of beautiful photos and delicious, easy recipes. It even has some savory baking dishes that I can’t wait to try. In the mean time, I’ve discovered a Southern must have:
Pecan Squares (Taste of Home, p. 69)
I have actually halved this recipe both times I’ve made it and it still serves plenty!
2 cups all-purpose flour
1/3 cup sugar
¾ cup butter, softened
¼ teaspoon salt
FILLING:
4 eggs
1 ½ cups corn syrup
1 ½ cups sugar
3 tablespoons butter, melted
1 ½ teaspoons vanilla extract
2 ½ cups chopped pecans
1. In a large mixing bow, combine the flour, sugar, butter and salt until the mixture resembles coarse crumbs. (I used a pastry cutter to do this.) Press firmly and evenly into a greased 15-in. x 10-in. baking pan. Bake at 350 for 20 minutes.
2. For filling, combine the eggs, corn syrup, sugar, butter and vanilla in a bowl. Stir in the pecans. Spread evenly over hot crust. Bake 25-30 minutes longer or until set. Cook on a wire rack. Cut into squares. Yield: 4 dozen.
We have a propane oven, so I only need to bake the crust about 15 minutes, especially a half size. The first time I made these I over-cooked them a bit because they still look soupy in the middle after 30 minutes. Take them out anyway. They will firm up as they cool down. Enjoy a taste of the south!
So what’s on the menu next week?
African Stew & Greens with Rice
Ham with Sweet Potato Fries & steamed broccoli
Lasagna with green salad
Chef Salads
Round Steak Stir Fry & Brown Rice
Loaded Baked Potatoes with green beans
For recipes, email me: alita.batham@gmail.com!
One of the reasons I couldn’t wait to get married was to start planning menus and meals and cook for my husband (I have never been known for being politically correct… no time to start now!). I love cooking. It relaxes me, especially when I’ve planned ahead and know what I’m making that night. I love trying new recipes. I love the look on my husband’s face when he takes that first bite and looks up at me. I do think he is an easy man to please but I trust if it wasn’t good he wouldn’t look at me that way. So far, 7 ½ weeks into our marriage, he says I haven’t made a dish that disappointed him yet.
What am I cooking? (I knew I should have taken photos!) Here are some recipes that worked wonders for our hungry stomachs these last couple months! My favorite cook book so far is “Betty Crocker’s Cookbook Bridal Edition.” My sister in law, Yvette, gave it to me before we were married and it has awesome recipes. It also has a lot of good cooking and baking basics and tips. If you aren’t a cook, this is a good book to use as it is simple and helpful!
Pecan Crusted Fish Fillets (Crocker, p.314)
We had a two pound bag of pecan halves left over from our wedding so we’ve been coming up with some creative ways to use them. This recipe is one of the best by far!
1 cup finely chopped pecans (not ground)
¼ cup dry bread crumbs (I used a slice of potato bread)
2 teaspoons grated lemon peel
1 egg
1 tablespoon milk
1 pound sole, orange roughy, walleye pike or other delicate fish fillets, about ½ inch thick (I used tilapia)
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons vegetable oil (I used olive oil)
Lemon wedges
1. Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
2. Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture then coat well with pecan mixture, pressing slightly into fish.
3. Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.
I served this with cilantro lime rice: 1 cup rice cooked in rice cooker, mixed with the juices of 1 lemon (the one I grated the zest off of for the fish) and 2 small limes, and about 1 cup of finely chopped cilantro. I also drizzled some asparagus with olive oil and grated garlic and pan fried it for about 5 minutes until it was heated through and slightly browned.
Indonesian Peanut Chicken (Crocker, p. 288)
This is a simple dish with a delicious Asian flavor, combining many of my favorite ingredients. Frank LOVED it! (It’s even better the next day.)
3-3 ½ pound cut-up broiler-fryer chicken
¾ teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
1 medium onion, chopped (½ cup)
1/3 cup peanut butter
¼ cup chili sauce
½ teaspoon ground red pepper (cayenne)
1 cup water
¼ cup chopped salted peanuts (I used dry roasted.)
¼ cup chopped red bell pepper
I also served it with extra ground peanuts, chopped lime and chopped cilantro.
1. Sprinkle chicken with salt and pepper.
2. Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chick in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is not longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs.
3. Drain all but 1 tablespoon drippings from skillet, heat over medium heat. Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and cayenne pepper. Gradually stir in water, stirring constantly, until peanut butter is melted.
4. Add chicken. Spoon sauce over chicken. Heat to boiling, reduce heat. Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper. (OR: Make rice or noodles (I used whole wheat egg noodles). Cover bottom of serving dish with rice or noodles. Arrange chicken on top of rice or noodles. Pour peanut sauce over chicken, garnish with red peppers and peanuts and serve. I didn’t do the extra step of boiling the sauce with the chicken in it and it still turned out really well!)
Another wonderful wedding present was “Taste of Home’s Complete guide to Baking.” I am more attracted to cooking than baking, but this book is a dream of beautiful photos and delicious, easy recipes. It even has some savory baking dishes that I can’t wait to try. In the mean time, I’ve discovered a Southern must have:
Pecan Squares (Taste of Home, p. 69)
I have actually halved this recipe both times I’ve made it and it still serves plenty!
2 cups all-purpose flour
1/3 cup sugar
¾ cup butter, softened
¼ teaspoon salt
FILLING:
4 eggs
1 ½ cups corn syrup
1 ½ cups sugar
3 tablespoons butter, melted
1 ½ teaspoons vanilla extract
2 ½ cups chopped pecans
1. In a large mixing bow, combine the flour, sugar, butter and salt until the mixture resembles coarse crumbs. (I used a pastry cutter to do this.) Press firmly and evenly into a greased 15-in. x 10-in. baking pan. Bake at 350 for 20 minutes.
2. For filling, combine the eggs, corn syrup, sugar, butter and vanilla in a bowl. Stir in the pecans. Spread evenly over hot crust. Bake 25-30 minutes longer or until set. Cook on a wire rack. Cut into squares. Yield: 4 dozen.
We have a propane oven, so I only need to bake the crust about 15 minutes, especially a half size. The first time I made these I over-cooked them a bit because they still look soupy in the middle after 30 minutes. Take them out anyway. They will firm up as they cool down. Enjoy a taste of the south!
So what’s on the menu next week?
African Stew & Greens with Rice
Ham with Sweet Potato Fries & steamed broccoli
Lasagna with green salad
Chef Salads
Round Steak Stir Fry & Brown Rice
Loaded Baked Potatoes with green beans
For recipes, email me: alita.batham@gmail.com!
Tuesday, June 14, 2011
Honeymoon Days
It is nearly impossible to believe a month has passed since our big day! Everything about our wedding day still feels so fresh in our minds. We remain basking in the glow of the love that our family and friends poured out for us over the weekend of May 15th. There is no better way to start a marriage than with the incredible support of friends and family. Thank you, again, to those of you who participated in making our wedding week and day so memorable and special!
You may be thinking we've fallen off the map over the last 4 weeks. We have been busy moving across the country, unpacking, settling in and getting used to each other. Frank has gone back to work at FedEx after his 2 week wedding vacation and Alita has been making the trailer a home and starting her job search. We've enjoyed spending time with Frank's family and making a ton of new friends at Austin New Church.
We'll leave you with a couple photos of our cozy abode. We're looking forward to building a deck on the outside and planting more grass and flowers and possibly some garden plants in the future.
Much Love,
the Bathams
You may be thinking we've fallen off the map over the last 4 weeks. We have been busy moving across the country, unpacking, settling in and getting used to each other. Frank has gone back to work at FedEx after his 2 week wedding vacation and Alita has been making the trailer a home and starting her job search. We've enjoyed spending time with Frank's family and making a ton of new friends at Austin New Church.
We'll leave you with a couple photos of our cozy abode. We're looking forward to building a deck on the outside and planting more grass and flowers and possibly some garden plants in the future.
Much Love,
the Bathams
Sunday, May 1, 2011
Moving Day
Two weeks ago today we moved our cute little home into its new spot. Our day began with church and "dinner on the grounds" (commonly known as a potluck in Oregon territory). We then said good-bye to good friends, Joseph, Kayla & Lucas Carlton who had come down from Longview to visit for the weekend. Then the afternoon's adventure began!
We packed everything up and hooked "Sydney" up to Frank's dad's truck.
After a while of working on the truck's lights (which weren't consistently working) we were finally on the road to Austin!
It took us a good hour on the back country roads to get to our new home. Frank and his dad, along with a little help from a couple of our new neighbors got the trailer backed into the spot.
Frank has been living in it now for almost 2 weeks and loves it! He really enjoys being a couple minutes from work, and coming home every night to a little workout gym, swimming pool and hot tub. Needless to say, I can't wait to join him! Two weeks to go until we can finally make our little nest together!
We packed everything up and hooked "Sydney" up to Frank's dad's truck.
After a while of working on the truck's lights (which weren't consistently working) we were finally on the road to Austin!
It took us a good hour on the back country roads to get to our new home. Frank and his dad, along with a little help from a couple of our new neighbors got the trailer backed into the spot.
Frank has been living in it now for almost 2 weeks and loves it! He really enjoys being a couple minutes from work, and coming home every night to a little workout gym, swimming pool and hot tub. Needless to say, I can't wait to join him! Two weeks to go until we can finally make our little nest together!
Saturday, April 9, 2011
a meaningful gift
Getting married is so much fun, for many reasons of course! One being, the creative gifts that people come up with. I have been so impressed with a shadow box of our wedding invitation & engagement photo, a photo collage that spells our last name, and the most recent one came in the mail today from my Uncle Don.
If you know my uncle, you may be groaning right now with the anticipation of what he has come up with. He is my quintessential unique uncle, who walks to the beat of his own drum. Every family needs one. I have more than one, but we'll save those details for another time. ;)
Uncle Don thoughtfully and lovingly sent me a framed photo of my grandmother's high school graduation photo from 1942, along with her favorite cook book, "Woman's Home Companion Cook Book," copyright 1945. The book was most likely purchased as a wedding gift for my grandmother. It is filled with food stains and handwritten notes, as well as every section tabbed by my highly organized grandmother herself. I love it! My Grandma Dorothy (Tombleson) was the last of my grandparents to pass away in 2005. I am sad to not have any of them alive today to celebrate with Frank and me, but it is so special to have something that she cherished and used to raise her family as I embark on my own journey into marriage & family.
Much Love,
Alita
If you know my uncle, you may be groaning right now with the anticipation of what he has come up with. He is my quintessential unique uncle, who walks to the beat of his own drum. Every family needs one. I have more than one, but we'll save those details for another time. ;)
Uncle Don thoughtfully and lovingly sent me a framed photo of my grandmother's high school graduation photo from 1942, along with her favorite cook book, "Woman's Home Companion Cook Book," copyright 1945. The book was most likely purchased as a wedding gift for my grandmother. It is filled with food stains and handwritten notes, as well as every section tabbed by my highly organized grandmother herself. I love it! My Grandma Dorothy (Tombleson) was the last of my grandparents to pass away in 2005. I am sad to not have any of them alive today to celebrate with Frank and me, but it is so special to have something that she cherished and used to raise her family as I embark on my own journey into marriage & family.
Much Love,
Alita
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