Queen's Edge Farm: Self Control

Saturday, October 6, 2007

Self Control

I am doing a series of devotionals on Self Control. Today's verse is in Ephesians 4:2. "Always be humble and gentle. Be patient and accept each other with love." This is from the ICB version.

Anyone who knows me finds it hard to believe that I struggle with self control. I am often characterized by being calm under stress, logical and can seem un-emotional. Much like Mr. Spock from Star Trek. For the most part this is true. But a strange thing happened about 4 years ago. I gave birth to my daughter Hannah. Afterwards, I suffered from post partum depression, which I swear changed my personality for the worse. I finally believe I have come out of this depression, for the most part, over this past year. My personality changed as such that I became very short tempered, but only with my kids. I use to never swear, but unfortunately, I have been known to swear here recently, much to my dismay. My four year old's favorite word when she is angry is "damn". I can't get my damn shoe on", etc, etc, I didn't realize it was me she was copying until this week. I feel so bad. I confess I had to ask God's forgiveness, and hers, and talk to her about how ladies should talk. Then lo and behold I find this devotional on my bookshelf on self control. It's supposed to be for kids, but I am sure I can benefit from it as well.

So, here I go, starting a journey on learning to re-control my emotions. Not letting them control me. And yes, to be more tolerant. For some reason this word rankles with me. I have often said that God doesn't call me to be tolerant (especially when it comes to society's sins), but after reading this devotional I now accept this definition of tolerant. The world means being kind and considerate to people who are different from me. It doesn't mean I have to accept the blatant sin in their lives, but I need to be kind, polite and mannerly towards those who choose not to live according to the Word of God.

I want to be the kind of person that my kids can look up to, and whose good deeds are a blessing to my family and friends. I try not to broadcast the things that I do, primarily because I don't do them for recognition, but because I feel prompted by God. Kids learn by watching, and imitate, so I need to act accordingly, and to be a GOOD example for them to follow.

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Today is a special day in that I am all ALONE. Yes, I am by myself. I can even go to the bathroom by myself! My husband's aunt is in town (we haven't seen her in 19 years) and he took our kids over to meet her. He was taking a trailer load of brush to burn at his dad's and the kids went for the ride. It is so quiet here, almost makes me consider public school and daycare (LOL!)....just kidding, though it is nice to have a bit of peace. Normally, I am tripping over kids, toys, and turning the TV down constantly.

On the agenda is to finish my tea and devotional, then finish my housework. My to do list looks like this:

pick up dining room

wash dishes

laundry

make laundry soap

vacuum hall

make bed

grocery store for the necessary T.P. (I have everything else, but this stuff goes fast!)

garden - if time

sew - if time (I have two orders for flannel pjs)

Then homework later tonight after everyone has gone to bed.

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Grandma's Yummy Cinnamon Rolls

2 pkgs active dry yeast or 5 tsps if using bulk yeast
1/2 cup warm water (not too hot)
1/3 cup sugar
1/3 cup shortening, butter, margarine
2 tsps salt
2 cups milk, scalded
1 1/2 cups cold water
10 to 12 cups flour (white or whole wheat)

Yield: 4 loaves

Soften yeast in warm water, springkle in a tsp of the sugar
In LARGE mixing bowl blend sugar, shortening, salt and milk until shortening is melted. Add cold water, cool to luke-warm. Stir in yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 5 to 10 minutes. Place in greased bowl, turning dough to grease all sides. Cover with foil or damp towel. Let rise in warm place (85 to 90 deg) until light and doubled in volume about two hours. Punch dough down by plunging fist in center. Knead dough for about 5 minutes.

Roll out one fourth of dough to a 16 X 12 inch rectangle. Brush with 2 TBSP of melted butter. Combine 1/3 cup firmly packed brown sugar, 1/3 cup sugar and 1 1/2 tsp of cinnamon (or more to taste). Sprinkle mixture over dough. Starting with 16 inch side, roll jellyroll fashion. Either cut into 16 1 inch slices or leave as a whole loaf. Place on a greased pan, cover and let rise in warm place until light, about 30 to 45 minutes. Bake at 375 degrees about 25 to 30 minutes or until golden brown.

Mix one box 10X sugar with 2 tbsps water. If too stiff, add more water until icing consistency, add a drop of vanilla too. Spread on baked bread while bread is still warm.

2010 Homestead Stats

Laundry Soap

Homemade Laundry Soap:
1/3 bar Fels Naptha or other type of soap, as listed above
½ cup washing soda
½ cup borax powder
~You will also need a small washpan or bowl that holds about 2 gallons.

Grate the soap and put it in a sauce pan. Add 6 cups water and heat it until the soap melts. Add the washing soda and the borax and stir until it is dissolved. Remove from heat. Pour 4 cups hot water into the washpan. Now add your soap mixture and stir. Now add 1 gallon plus 6 cups of water and stir. Transfer soap (using a funnel if necessary) into empty plastic laundry holders, milk containers (I use my empty glass milk bottles and old Fab containers) Let the soap sit for about 24 hours and it will gel. You use ½ cup per load.

Wild Mustang Grape Jelly

Wild Mustang Grape Jelly

5 cups grape juice (about 3 1/2 pounds of ripe grapes)1 (1 3/4 ounce) box of sure-jel pectin7 cups sugarBefore getting started it is best to clean the entire kitchen, making sure the sink is empty. Bleach the sink and all utensils used in making jelly (I do this as I sell my grape jelly as part of my homesteading business.)

Wash the canning jars in warm soapy water, and rinse well. Set off to side.

Place a large pan of water on the stove to heat. Once it starts steaming, place lids and rings in the bottom, and 2-3 jars (depending on if you use actual jelly jars or pints) to sterilize.

Next make the grape juice using clean washed grapes (make sure you use rubber gloves when picking or washing wild grapes)To 3 1/2 pounds of clean grapes (6 cups of grapes) add 1 1/2 cups water.Bring to a boil and simmer covered for 10 minutes.Strain and squeeze out all of the juice with cheese cloth (see paragraph below)
I didn't have cheese cloth, so I poured the grape mixture into a large spaghetti strainer with a large pan underneath. I had to stir it around some as the skins and seeds would sink to the bottom, and clog the colander up. Stirring allowed the liquid to drain out. I then used a large metal spoon and squished it some to get more of the juice out.

In a very big pan, put 5 cups of the juice (it’s okay to add no more than ½ cup water to even out amount)Add the fruit pectin to the juice.Mix well.On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
Remove jelly from heat, skim off foam
Use a large spoon inserted inside the jar to lift CAREFULLY out of the water. DO NOT TOUCH THE INSIDE OF THE JAR OR THE RIM WITH YOUR HANDS.
Ladle jelly into hot jars, place a lid and ring onto jar (do not tighten yet).
Set jars to the side. After a while you should start hearing “pings” as the jar seals.
When jars are completely cool, tighten rings and store on pantry shelf.**SIDE NOTE: Wild Mustang Grapes are normally ready the end of June, so be prepared. Keep an eye open for vines on the side of the road, or any that friends and family may have growing in their yard. Many people just let them grow and don’t do anything with them, so it shouldn’t be hard to find a good supply. Also, the more you pick off the vine, the more the vine produces new grapes, so you probably won’t EVER run out of grapes to use until the vine dies or you get sick of making jelly. Good luck and feel free to contact me at queensedgefarm@yahoo.com for questions.