Sometimes knowing that other women, mothers, sisters, friends, and care takers just like us face the same battles of what to make for dinner. Be it our task/chore/burden/or hobby of what to make for our families to eat each day sometimes it just seem easier to bear when you have a good recipe recommended from a "GIRLFRIEND"; they provide us with the boost to get over the lack of motivation or stumbling blocks in our way and get dinner on the table!


The number of those who report that their “whole family usually eats dinner together” has declined 33 percent. This is most concerning because the time a family spends together “eating meals at home [is] the strongest predictor of children’s academic achievement and psychological adjustment.”

Family mealtimes have also been shown to be a strong bulwark against children’s smoking, drinking, or using drugs. There is inspired wisdom in this advice to parents: what your children really want for dinner is you.

Elder Dallin H. Oaks Good, Better, Best (Nov. 2007)

Two researchers at the University of Minnesota investigated the potential benefits of family mealtimes on children and found that families that dine together tend to have healthier, more well-adjusted children. Their studies indicate that the more often children and teens west with their parents—and the happier, more structured these mealtimes are—the more the children gain these benefits:


Better Nutrition

Better language and literacy

Fewer Eating Disorders

Fewer risky behaviors


The national center on addiction and substance abuse at Columbia University (sept 2005) found that compared with teens who dine frequently with their families (Five to seven dinners a week), teens who have fewer than three family dinners per week are:

Two and a half times likelier to smoke cigarettes

More than on e and a half times likelier to drink alcohol.

Almost three times likelier to try marijuana


“….Mealtime becomes a way for families to bond. To show children they have access to a caring adult.” (The Food Nanny Rescues Dinner p. 11)


So as Women, Sisters, Daughters, Wives, Mothers, Grandmothers we can not put a price on the work that we do. Dinner hours and menus can be daunting at times and others it feels like a breeze. As we gather together and share in our love for caring for our families and enjoying the connections we have with them as we sit around the dinner tables of our homes. I hope that each of us can step back occasionally on those hard mommy days and “Believe in what we are doing! Believing in who we are and that we can make a difference one meal at a time.

~ Jill


Thursday, October 22, 2015

New England Clam Chowder

NEW ENGLAND CLAM CHOWDER- Jill Carpenter

While living New England area for a few years we gained an appreciation for a good bowl of “Clam Chowda". Our favorite recipe comes from "The New Best Recipe" cookbook p.69. This has become our traditional Christmas Eve meal accompanied by good bread/rolls. This is a quick make too which is nice for the busy holiday season.

4 Slices (about 4 oz) thick cut-bacon, cut into 1/4-inch pieces (or 4 oz finely chopped salted pork)
1 Large Spanish Onion
2 Tablespoons All-purpose Flour
1 1/2 lbs red potatoes (about 3-4 medium), scrubbed and cut into 1/2-inch dice
1 Large Bay Leaf
1/4 teaspoon dried thyme
1 cup heavy cream
3 cups boiling water
2 (8 oz each) Bottles Clam Juice (Snow's brand is our fav)
4 (6.5 oz each) cans minced Clams (Snow's brand too)
2 Tablespoons minced fresh parsley leaves
Salt and Ground (black or white) Pepper

Fry the bacon in a large stockpot or Dutch oven over medium-low heat until fat is rendered and bacon is crisp, 5 to 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the water and clam juice (clam broth) Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 minutes. Add the reserved minced claims, the cream, parsley, and salt (if necessary) and pepper to taste; bring to a simmer, but do not boil. Remove the pan from heat, discard the bay leaf, and serve immediately.
Serves 6

If we are having company we always double this recipe if it is the main course. Clam Chowder is always best when served fresh, because reheating makes the clams tough and chewy. We personally don't mind the few leftovers zapped in the microwave, only because it is nice not to have to cook every mealtime.

Every meal I serve typically has a green salad of some variety served with it. We love salads.

The Clam Chowder we also serve with a choice of bread or oyster crackers.

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