This has been an unusually busy summer for us.  We've been on the go since April, I guess, with lots of traveling and/or activities going on.  Now that the girls and I are through with the travels, we've gotten back into a regular schedule (mostly) with homeschool.  Dan still travels often, though, and I think will be until November.  The girls are accustomed to his packing his bags and being gone for a few days at a time once a week or so. 

This morning Dan re-loaded his tracfone with enough minutes to last for about a year.  After he finished the transaction online, he announced, "All right.  I'm set to go for another year."  An anguished cry came from the girls' bedroom, where they'd been cleaning, and our four-year-old came running to the office.  "Daddy, no!" she cried.  "Where are you going??"  She had assumed that he was packing to leave again, but this time for a year!    Poor girl.  She was relieved to learn he wasn't going anywhere this time.

The garden has mostly been a flop this year--maybe because of lack of attention.  The weeds are high.  We got a little out of it, and there are still a few things growing, but I've not had enough produce to do any canning from it.  I'm thankful, though, that the pear trees produced heavily for the first time since we planted them.  I canned some of the pears a few days ago, and need to get busy using the rest of them.  We were also given some strawberries that were starting to turn soft, and I plan to make those into jam.  A sister in the Church also gave us some cucumbers, so I'll be able to can some pickles.  God is providing for our needs, and we are very thankful!

We will soon be entering our most festive time of the year.  The girls' birthdays are eight days apart, and we always have their party on the weekend inbetween.  Following that will be Thanksgiving, then Dan's birthday, and then the Christmas/New Year holidays.  We're starting to make plans for what gifts we will give this year (In my side of the family we exchange gifts at Thanksgiving, since that's when everyone can get together).  I told Dan I need to get serious about my weight loss efforts (You know, the diet I've been attempting for years).  He said I picked a bad time to do it, with all the birthday and holiday meals and desserts coming up.  Oh, yeah.  Maybe I can get serious after the New Year.

We had waffles for breakfast this morning--Mmm...so good.  Since I've hit on a successful recipe, they're on the table more often.  But first, before I give you our recipe, I'll give you a standard whole wheat waffle recipe that anyone (without food allergies) can make and enjoy.  I make them now and then, when Lily has her own in the freezer that I can heat up for her.

Whole Wheat Waffles

2-1/2 c. whole wheat flour

1/2 tsp. salt

1-1/2 T. sugar

1-1/4 tsp. baking soda

1/2 T. baking powder

6 T. oil

2 eggs

2 c. buttermilk

Mix all ingredients together and cook on a greased waffle iron.

Gluten-Free Cinnamon-Toasted Waffles

In order to make these, I first need to mix up the gluten-free baking mixes.  The recipes for those are at the end.  If you don't need to eat gluten-free foods, then just substitute regular flour.

1/4 c. sugar

1/4 c. packed brown sugar

1-1/2 tsp. ground cinnamon, divided

2 c. pancake/waffle mix (see below)

2 large eggs, room temp., lightly beaten (I use 2 T. ground chia seed, mixed with 6 T. water)

1/4 c. oil

1 T. vanilla extract

1-1/2 c. milk

In a small bowl, mix together the sugars and 1 tsp. cinnamon; set aside.  Preheat a waffle iron to medium-high heat (if your iron has adjustable temp.).  In a large bowl, whisk together flour mixture and 1/2 tsp. cinnamon.  In a small bowl, whisk together eggs, vanilla, and milk.  Add to flour mix and stir until just combined.  Grease waffle iron with nonstick spray.  Pour about 1/3 c. batter into each section, and spread to the edges.  Sprinkle generously with cinnamon/sugar mix; close and cook until crisp.  I made these as plain waffles today by omitting the cinnamon/sugar mix, and reducing the vanilla to 1 tsp.  For our hungry family of four, I increase the recipe by half.

All-Purpose GF Flour Mix

6 c. brown or white rice flour

3 c. tapioca starch

1-1/2 c. potato starch

1 T. salt

2 T. xanthan gum

Mix well and store in an airtight container in a cool, dry place.

Pancake/Waffle Mix

9 c. all-purpose flour mix

1 c. plus 2 T. sugar

3 T. baking powder

2-1/4 tsp. salt

Mix well and store in an airtight container in a cool, dry place.

This is not a recipe blog, but I thought I'd share these family-pleasing recipes.  I hope your families enjoy them as well as ours does!

Sloppy Joe Stuffed Peppers (I got this recipe from a low-carb website: www.genaw.com)

1 lb. ground beef, 2 T. chopped onion, 1 stalk chopped celery, 1 clove minced garlic, 1/2 c. tomato sauce, 1 tsp. brown sugar, 1-1/2 tsp. white vinegar, 1-1/2 tsp. Worcestershire sauce, 1/2 tsp. mustard, 1/2 tsp. salt, 1/8 tsp. pepper, 8 oz. shredded cheddar cheese, 3 green peppers, halved lengthwise

Brown the ground beef, onion, and celery.  Add garlic the last few minutes of cooking; drain the fat.  Stir in all of the remaining ingredients except cheese and green peppers.  Simmer 10 minutes.  Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain (I prefer to steam them in a steamer basket.  They stay slightly crisp that way).  Place the peppers in a baking dish.  Stir half of the cheese into the hamburger mixture; fill the peppers with the meat.  Top with remaining cheese.  Bake at 350 15-20 minutes until hot and bubbly, and the peppers are tender.

Cinnamon Sugar Chips

1 pkg. corn or flour tortillas, canola oil, cinnamon and sugar (1 part cinnamon, 3 parts sugar)

Slice tortillas in quarters with a pizza cutter.  Heat enough oil to cover bottom of a large skillet on medium-high heat (350 on an electric skillet).  When the oil is hot, Fry the chips in small batches, turning once; remove to a paper towel when they start to brown.  Sprinkle generously with cinnamon and sugar (or other seasoning of choice).  Cool slightly, and enjoy.