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"Ramona!" cried Beezus, horrified. "You can't do that." "I can, too," said Ramona through her mouthful. "Stop it," ordered Beezus. "Stop it this instant! You can't eat one bite and then throw the rest away." "But the first bite tastes best," explained Ramona reasonably, as she reached into the box again. Beezus had to admit that Ramona was right. The first bite of an apple always did taste best. Ramona's sharp little teeth were about to sink into another apple when Beezus snatched it from her. —Beverly Cleary, Beezus and Ramona

Be It Ever So Humble, There's Nothing Like Home Brew By Wilbur Pierce - Posters and prints on paper or canvas by standard digital or deluxe giclee printing.

another in a series of architect’s pet peeves – in this post, turrets on suburban American houses.

I hear from moms all the time that their kids won't eat anything they cook. I've been there too. It is so discouraging to spend an hour making dinner just to have your kids turn their noses up at it (or just as bad, eat it with a steady stream of complaints). I've been blessed with kids who eat most things. But I think part of the reason they'll eat what I serve is the way we've raised them. Here are some things we do at home that I believe help my kids to eat what's put in front of them. Be a good example. Do you and your spouse eat what's on the table? How do you act when you try something new, or when you are served something that's not your favorite? Do you make faces at your food and complain about it, or do you eat it with a smile? Don't let them eat something else when there's already dinner on the table. If my kids don't like dinner, they either eat it or wait until the next time we eat. Sometimes I'll even go so far as to save it for a snack in case they start complaining of hunger half an hour later. Usually my kids manage to choke down a decent amount. Get them involved in meal preparation. When my kids help me make dinner, they are much more likely to try new foods and to enjoy what is served, because they are more invested in the meal. Be sure to give plenty of praise and recognition when you sit down to eat. Give them choices at the table. Try serving two vegetables so your kids can choose between them. We also enjoy meals where everyone can pick their own ingredients, such as tacos and rice bowls. Make your demands do-able. My kids are much more likely to succeed at eating five bites of something than a whole plateful. When I demand too much, they just give up. When I give them a reasonable (and easily quantifiable) amount to eat, they usually follow through. Be honest and have fun. I don't try to hide vegetables. If we're having zucchini bread or a spinach smoothie, we often have fun trying to guess the "secret" ingredients. Cut off snacks. One day, I realized that my two-year-old was snacking and snacking, and then she was rarely hungry for meals. I have learned to say no more often (and especially in the 90 minutes before meals), and she's eating more now. I used to think it was terrible to let my kids go hungry, but I'm not starving them. I'm just helping them develop a healthy appetite for the upcoming meal. Believe that your child will eventually like the food. Instead of accepting that your child hates a certain type of food, change your mindset. Perhaps they just haven't tried it enough times yet—a lot of articles mention the number 15. My son hates cucumbers, but I'm encouraging him to continue trying a bite each time they're served. Try serving hated foods in new ways. Recently I tried a fried rice dish with cooked cucumbers, and my cucumber-hating son liked them much better than raw, probably because the flavor was milder. Dressing foods up in fun ways (sprinkles, fancy shapes, etc.), can also go a long way toward helping kids try foods. Try new foods for fun. I have a hobby of picking up "weird fruit" and other new foods at the grocery store. It can be hard to spend $4 on a piece of fruit, but to me, it's worth it because I'm teaching my children—and myself—to be more adventurous in our eating. Do you have any tips? Please share! Inspiration: 6 Food Mistakes Parents Make; French Kids Eat Everything by Karen Le Billon

Red Chief's kindergarten teacher mentioned that he could use some practice with his numbers 11-20. I searched the web for some practice worksheets, but most of what I found was for numbers 1-10. So I made him a practice packet myself, covering numbers 1-20. He's learning them so fast that I don't think we'll have to use all of it, but I hope others might find it helpful. You can download it here from Google Drive. For personal, educational, non-commercial use only, please. After you go to the link, go to File > Download from the Google Drive page.

"Be it ever so humble there's no place like my hizzle" When using 14ct fabric the finished pattern is just under 8" X 10" All our patterns are in color and are delivered instantly via Etsy's digital download service. Each pattern has a list of the needed DMC floss colors, cross-stitching tips, and a link to a great counted cross stitch tutorial so EVERYONE CAN STITCH! Even the beginner! ٭٭ You will not receive a physical item in the mail when you purchase this item. You will be able to print up the PDF pattern or use it via your computer monitor. ** Do not resell this pattern. We welcome the selling of any finished product that uses this pattern as long as the following requirements are met: 1) you link back directly to this listing and 2) you do not post a photograph that allows anyone to steal the pattern (ie; don't take a photo so close that you can clearly see how to recreate the pattern)** Check out my other cross stitch patterns: http://www.etsy.com/shop/granniepanties?section_id=10890329 Contact me with your custom request: http://www.etsy.com/conversations/new?with_id=16525587 You should totally visit my Facebook page, give it a like, then search for the 20% off code! http://www.facebook.com/pages/Grannie-Panties-Kitsch-vintage-for-you-your-home/249903268381861?ref=ts

I had a hard time figuring out how to use homemade yogurt when I first started making it . . . so I stopped making it. No one wanted to eat it unless it was sweetened and flavored, but when I tried to add sugar and flavoring to the entire batch after the yogurt was made, it would end up super runny and/or grainy. Adding flavoring to individual portions right before serving worked okay, but it still got quite runny, and it was a pain. I've finally figured out something that works for us! I really enjoy making yogurt, so I'm happy to have found a way to make it more palatable and convenient. First of all, I add a bit of unflavored gelatin to make the texture more uniform and keep it from being so runny. Second, I add sugar and flavoring. Third, I run it through the blender to mix everything together really well. Bonus tip: before you flavor your yogurt, take out 1/2 cup plain yogurt to use as a starter for your next batch. I put an X on the lid so we can remember not to eat it. I've also successfully frozen the starter, and it worked just great after thawing. How to flavor homemade yogurt 1. Make some homemade yogurt. I go loosely by this recipe. If you don't have a yogurt maker, there are instructions all over the internet for making yogurt with a heating pad, an oven, a slow cooker, and who knows what else. 2. Wait for the yogurt to incubate. The longer you let it sit at the correct temperature, the thicker and tarter it will get. I let mine go quite a long time, 8–12 hours (usually overnight). 3. Collect some containers to hold your finished yogurt. I use the jars that came with my yogurt maker, 4- and 8-ounce canning jars, and 4-ounce plastic containers. 4. Combine your yogurt ingredients (see below) in the blender. Blend on high speed for 1–2 minutes, until completely combined. 5. Pour into jars, cover, and let set in fridge for about 3 hours. ——— Strawberry yogurt 1 quart homemade yogurt 1 tablespoon unflavored gelatin, softened in about 1/3 cup cold water for 5 minutes 2 cups whole strawberries (fresh or frozen—if using frozen, measure before thawing) 4+ tablespoons sugar Vanilla yogurt 1 quart homemade yogurt 2 teaspoons unflavored gelatin, softened in about 1/4 cup cold water for 5 minutes 2 tablespoons vanilla extract 4+ tablespoons sugar ——— P.S. If you increase the gelatin by about half, you will get something similar to Yoplait Whips.

Don’t we all love samplers with houses? I know I sure do, and it seems I never get tired of designing them either. This one has a sweet checker-board lawn, single gigantic and cheerful flower, floral border, and those timeless words, “Be it ever so Humble, there’s no place like Home”. "Home! Sweet Home!" is a song that has remained well known for over 150 years. Adapted from American actor John Howard Payne's 1823 opera Clari. the song's melody was composed by Englishman Sir Henry Bishop with lyrics by Payne. The words are as follows: Mid pleasures and palaces though we may roam, Be it ever so humble, there's no place like home; A charm from the skies seems to hallow us there, Which seek thro' the world, is ne'er met elsewhere. Home! Home! Sweet, sweet home! There's no place like home There's no place like home! The song was reputedly banned from being played in Union Army camps during the American Civil War for being too reminiscent of hearth and home and likely to incite desertion. Stitch Count: 134 x 109 Model stitched on Picture This Plus 28ct. Sand Using The Gentle Art floss: 0420 Gold Leaf, 1020 Pebble, 1190 Fisherman’s Wharf, 7004 Brethren Blue, 7007 Cidermill Brown, 7061 Caramel Corn, 7080 Endive, 7082 Piney Woods Frame by Valley House Primitives. This design is now available in my etsy shop, and will be going out to my distributors and the shops on my automatic shipments list soon. If you prefer to bypass etsy and order directly through me, you can send me an email: [email protected]

Image from Wikipedia. Here is a conversion chart that I compiled to help me use more dry beans. All numbers are approximate, of course, but they've worked for me so far. A standard can of beans is 15 ounces. Small bags of beans you get at the store are usually 1 pound, but sometimes 2. --- 1 15-ounce can of beans equals 1/2 cup dry beans, before cooking 1 1/2 cups beans, after cooking 1 pound dry beans equals 2 cups dry beans, before cooking 6 cups beans, after cooking 4 15-ounce cans of beans 1 part dry beans equals 3 parts cooked beans --- See the rest of the dried beans series here. Related links: Dry vs. canned beans: cost comparison Roasted applesauce How to use up what's in the fridge You can find more conversion information here. Picture by Kate Greenaway.

Image from Wikipedia. Here is a conversion chart that I compiled to help me use more dry beans. All numbers are approximate, of course, but they've worked for me so far. A standard can of beans is 15 ounces. Small bags of beans you get at the store are usually 1 pound, but sometimes 2. --- 1 15-ounce can of beans equals 1/2 cup dry beans, before cooking 1 1/2 cups beans, after cooking 1 pound dry beans equals 2 cups dry beans, before cooking 6 cups beans, after cooking 4 15-ounce cans of beans 1 part dry beans equals 3 parts cooked beans --- See the rest of the dried beans series here. Related links: Dry vs. canned beans: cost comparison Roasted applesauce How to use up what's in the fridge You can find more conversion information here. Picture by Kate Greenaway.

Be it ever so humble, Peter the Great once briefly called it home

Set of 2 lovely samplers from the 70s/80s completed on what appears to be a cotton/linen fabric. They are very well done and would look adorable framed and hanging. Be it ever so humble, there's no place like home and Now I Wake to See the light tis God has kept ,e through the night. The larger samplers finished area measures approximately 9" by 11" and the prayer samplers finished area measures approximately 7.5" by 9.5". They are in good but vintage condition. No loose threads, no pulls, no holes, however both have stains so please see all photos. Some are on the edges and would be well hidden by a mat and frame others would not. I love positive feedback! I will work with each customer to assure satisfaction. All items have been found in my treasure hunting forays so I can provide no guarantee they are from a smoke free home. Any flaws, repairs, crazing or breaks will be shown in photos and mentioned in the write-up. I work hard to make sure everyone is happy with their purchase and will work just as hard to resolve any issues. Any overpayment in postage will be reimbursed directly after shipping.

Wood burning? Let’s do it! Would y’all try this?! I literally said yesterday was MY year, and today I was humbled by strep, so I’ll just go ahead and say it. Really? All jokes, honestly it’s...

I've been working on getting a substitute for boxed Spanish rice, which we love. I've been using this mexican rice recipe, but I was ready to take the plunge into brown rice. After a couple of edible but less-than-perfect attempts, I came up with a good recipe by combining the mexican rice recipe with the recipe for oven-baked brown rice in The New Best Recipe. We really liked it! It was very tomatoey and pretty mild despite all the chili powder, so if you want it spicy, consider adding some minced chipotle chile in adobo sauce. ——— Mexican-style brown rice 1 tablespoon oil 1 onion, chopped 2 teaspoons minced garlic 1 tablespoon chili powder 2 teaspoons chicken bouillon 2 1/3 cups water 1 14.5-ounce can diced tomatoes 1 8-ounce can tomato sauce 1 1/2 cups brown rice Heat oven to 375°F. Heat 3-quart (or larger) oven-safe Dutch oven* on stovetop. Sauté onion in oil** until transparent. Add garlic and chili powder and sauté a minute more. Add chicken bouillon, water, tomatoes, and sauce. Bring to a boil. Stir in rice, cover, and transfer to oven for 1 hour. Remove, stir in tomatoes that ended up on top, and let stand ten minutes. *If you don't have an oven-safe Dutch oven or another similar heavy, lidded, stovetop and ovenproof dish, you can cook this dish in an oven-safe glass or ceramic casserole dish. You'll need to start out the recipe in a regular pot and then transfer to the oven-safe dish. If it doesn't have a cover, cover with a double layer of foil. Make sure it goes into the oven as close to boiling as possible. **If you wish, you can omit the onion to speed things along faster (sub with 1/2 teaspoon onion powder), but don't omit the oil.

Ingredients 1 cup white rice 2 cups water 1 teaspoon cumin ½ teaspoon garlic powder 1 teaspoon oregano 1 teaspoon chicken bouillon ½ cup black beans, cooked (or one can) 2 tablespoons lime juice ½ bunch cilantro 1 can diced tomatoes Instructions Combine rice, water, cumin, garlic powder, oregano, and bouillon in saucepan. Bring to a boil, cover, and simmer for 15 minutes. Add beans, lime juice, cilantro, and tomatoes. Heat through.

How to grow in the virtue of humility.

Mid pleasures and palaces though we may roam, Be it ever so humble, there's no place like home ~Sir Henry Bishop

Are you, or have you ever been, lonely? Yes or Yes? It’s important to know… you are not alone! Most of us struggle with loneliness one time or another and many struggle regularly. So, I am going to give you … Continued

My mom told me how to bake potatoes in the slow cooker a few years ago, and I've loved doing it that way ever since. Baked potatoes are a super easy meal, and I love being able to put them in the slow cooker in the morning and not having to worry about dinner all day. Also, the slow cooker doesn't heat up the house in the summer as the oven does. Some recipes call for rubbing with oil and/or wrapping in foil. I don't do either. If I leave them in for a very long time, the sides that touch the slow cooker might get a bit hard, but that doesn't bother me too much. So no need to waste all that foil if you're not picky! ——— Slow cooker baked potatoes Scrub enough potatoes to fill your slow cooker halfway or more. Poke holes in them with a fork, and place in slow cooker. Don't add any liquid. Cook on low for 7–10 hours or on high for 3–4 hours (time will vary depending on your slow cooker and the size of your potatoes). ——— Ideas for using slow cooker baked potatoes Cook the potatoes overnight, then use them to make funeral potatoes the next day Cook up a big batch of baked potatoes, then leave in the fridge for lunches and snacks Start your potatoes in the morning, then serve for dinner with the toppings of your choice (we really like sour cream and chili) Cook some potatoes overnight, then use in the morning to make hash browns or other potato dishes for breakfast (this will dramatically reduce the cooking time for recipes calling for raw potatoes) Have you made baked potatoes in a slow cooker? Do you have any suggestions for using them?

“Mid pleasures and palaces though we may roam, be it ever so humble, there’s no place like home.” – John Howard Payne. We leave our home land for many reasons. Earning and education are the most common of the causes. So what do you do when the sound of your childhood...

Such a timeless sentiment, expressed with obvious love, this vintage sampler had to have taken someone countless hours to produce. The cross stitch sampler says: "Be It Ever So Humble There's No Place Like Home" below a decorative house, finished with a nicely detailed border. The sampler is in good, age-related condition -- all the stitching is intact -- and is ready to be framed. We have soaked the piece in RetroClean and ironed it. The sampler is approx. 9" x 11 1/2" Free Shipping on This Item

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