About Us

We are Angelyn, Bonnie (married to Mark), Monterey, Monica, Laurleen, Heidi (married to Stuart), Haylee,
Sara Anne (married to Sheldon), Shelley (twin to Sheldon), Sondra, Sara (twin to Sondra), LaRae (married to Adam),
Susie (married to Daniel), Tia (married to Ben), Crystel, and then there is Jared not married and is on a mission in Samoa.
We all love home and family and are in the various different stages of motherhood. Between us we have 63 children
and over 500 years of child rearing experience and that's just for now!

Thursday, March 21, 2013

cruise

These pictures are not in order because I cant figure out how to post pictures correctly. We had an amazing time and want to give a huge thank you to Adam and Larae for this opportunity!





There was something living in it
eating on deck when we first arrived
muster drill
Miami sailaway


Miami

Miami beach

On the deck with Linda and Rachel
I dont remember if this was our first sunset or second
Olin took this picture

formal night
Roatan

Roatan

Roatan.  that is our boat in the background
Roatan
Ron dove for this shell in Cozumel but...
Add caption
This is a picture of my feet, not that guy
Right after we got on the boat
On the way to Vegas
transport from the hotel to the Miami port

Tuesday, March 19, 2013

Lacto-Fermented Foods


Yogurt, Pickled Garlic, Gingered Carrots, Kimchee, Beet Kvass, Buttermilk

So, I have been experimenting on making Lacto-fermented foods, and they are yummy! And of course very healthy. This is the second time I've made kimchee (Korean), and it just keeps getting better. I eat it plain, or add it to tuna fish sandwiches, or rice dishes. It smells really bad, but when I made Adam taste it he thought it was really good. The gingered carrots are good, they taste like ginger and carrots. :) I use the yogurt and buttermilk all the time. I didn't have any kefir, or I could have added it to my picture.  I take the beet kvass daily (or almost daily) with my vitamin regiment.  I add my trace minerals to it, since it is already salty. I give it to my kids too, with their cod-liver oil.  The pickled garlic are delicious, and we just eat them plain, (yes, they are half gone in the picture.)  This is a great way to get vitamins, minerals, enzymes, and lots of probiotics.  I just thought I would post this, and let you know how they are if you have been wanting to try them and haven't yet. All of these recipes are from Nourishing Traditions, by Sally Fallon.