VBS & Labor Pains

You know who I know it’s hot? Because no matter where I go everyone says, “It’s really hot outside.” Maybe it’s me, but do people think no one knows this except for them? Okay I know the weather statements are conversation openers or ice breakers, but how about something like, “You really look thin today?” Try that and I am buying whatever you are selling.

Our church’s VBS started last night. I have been with the two and three year olds for many years. Our job is to lead them to their different stations, such as Bible story, crafts, snack, and music and every year I compare it to herding cats. We had 13 last night with two adults and one youth leader and I can honestly say we could have used six to seven more. I had to be there around 6:20 and knew I would leave the church at 8:20ish so I decided to walk. It is about a mile each way and I can honestly say have never been so tired on a walk home in my life. However the smiles make it all worth it. If you have never worked with a group of small kids, you will not understand; however each year I say it’s my last year, but by the next summer I have forgot the “tired”. Kinda like if people dwell on labor and delivery too much, most families would have one kid.

Whole Wheat Naan

As I noted in my Friday blog, the Naan was spectacular and super easy. Roomie is making these while I am at VBS tonight to go with our Black Bean Soup for dinner.

 ½ cup all-purpose flour

½ cup whole wheat flour

¼ tsp rapid rise yeast (I used bread machine yeast and it worked fine.)

¼ tsp salt

¾ to 1 cup non-fat Greek yogurt

2 Tab butter

1 Tab minced garlic

Place all dry ingredients in food processor with dough blade and mix quickly. With the processor on, spoon in the yogurt until the dough clumps into a ball and rolls around the bowl a few times. (You may not need the entire cup of yogurt.)

  • Remove the dough and place it on a floured work surface. Cut dough in half then cut each half in half. Roll each piece into a ball, and cover on work surface for 30 minutes. Will not rise very much. Set timer for 10 minutes.
  • When timer goes off, reset it for 20 more minutes and place a pizza stone or a rectangular stone in the oven on the upper-middle rack and cut the broiler on to medium high. I know this sounds odd, but the stone needs to be super-hot to cook the naan.
  • When the timer goes off, roll 2 of the balls on the floured surface, you will need to keep flouring to prevent sticking, into an oblong shape about 12 inches long. Place the two dough pieces side-by-side on the stone and close the door. The bread will cook quickly, 2-3 minutes or until the top is blistered and brown. Remove to wire rack.
  • Quickly roll out the other two pieces and cook the same way.
  • While on the wire rack, brush each with garlic butter, melt 2 Tab butter and mix with minced garlic. (Full disclosure, I use minced garlic in olive oil, so I just brushed the naan with the garlic and olive oil instead of butter.)
  • Serve immediately. Pieces are to be torn from each piece of naan and used to pick up meat, and top with condiments.

132 days and 21.22 pounds till Disney Food & Wine.


About rosestancil

I am your average 50+-year-old who woke up one morning wondering how and where the extra 30 pounds suddenly appeared came from. I am a Mom to two grown children, an Environmental Engineer (go Clemson Tigers), and a farm girl. I was raised on a green onion and collard farm in what was then rural Lexington County, SC. I still live on a part of the farm and hope to stay there. I have had a subscription newsletter, Green Onion & Collards for several years. I published recipes using seasonal local foods. I became a bit overwhelmed at the responses (I know, this should have been a good thing right?) and stopped it about a year ago. Some of the recipes I post will be from the newsletter. I will not count calories or eat lettuce. Girl gotta eat. I also will not give up good craft beer and wine, I will watch my portion size however. I intend to cook healthy, full of flavor foods, which will allow me to eat more, exercise at least 4 times a week (no gym or gym contracts), reduce and try to eliminate processed foods, and have snacks handy. I am a work in progress and will always be. If I am crazy enough to post my weekly weight, you need to be crazy enough to tag along on this journey.
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