We are so excited to announce our very first contest and we hope you all will participate!!
We would like to compile a list of tips, tricks and great ideas for The Big Day and we would hope you all will provide us with yours. Anything you do to make the day run more smoothly, help it be (somewhat) stress free, keep the kiddies entertained, tricks for great side dishes, how to make the perfect turkey. Anything and everything you can think of, and are willing to share, to help others out. If someone had never been to or thrown a Thanksgiving Day meal what tips or advice would you give them?
Leave your tips here in the form of a comment on this blog, not on the Facebook page. Leave your first name, last initial if you like and your state (city is optional). For example if I was leaving a tip I would leave a comment similar to this:
My tip is to bring snacks for the kids so they do not melt down waiting for the meal to be ready
-Christy R.
The Sticks, MO
We are going to take the best and most helpful tips and compile them together into a "How to Survive Turkey Day" Blog.
In the case of the same tips given multiple times we will use the first persons for the purpose of the blog but yours will still earn you an entry in the contest.
The contest is open as of today, November 6 and will run until midnight November 13, 2010. Post your tips between now and then to earn 1 entry into our contest.
Want to get multiple entries into the contest, here are some more things you can do:
1. Post on Facebook about our contest and suggest that all of your friends "like" us on Facebook. Report back here that you have done so. This will earn 1 extra entry for you.
2. When you suggest all of your friends "like" us on FB tell them to post on our Facebook Page that you sent them. This will earn you up to 5 extra entries (1 per each friend up to 5 friends)- let your friends know once they "like" us they are free to enter the contest as well.
3. Post a blog about our contest on your personal blog, link our blog to your blog then come back here and post a comment with your blog URL that you have done so. This will earn you 1 extra entry.
*Do all of the above and you will get 8 entries total to the contest.
So, I am sure you are all thinking to yourself "yeah yeah that's great but what do I win?". The prize is a 1 yr subscription to whichever of the following magazines you would like:
Country Living
Good Housekeeping
Martha Stewart Everyday Food
Parents
1 winner will be chosen at random. The winner will be announced IN the "How to Survive Turkey Day" blog post so be on the lookout for that. The blog will be posted sometime on November 13 or 14. Once the winner has been announced they will have 24 hrs to contact us, instructions for contacting us will be in the blog as well. If for some reason the winner does not contact us after 24 hrs we will pick a second winner.
We look forward to hearing all of your helpful tips and tricks for the Big Day.
Love,
Christy, Jessica and Tanya
Showing posts with label cook. Show all posts
Showing posts with label cook. Show all posts
Saturday, November 6, 2010
Shepard's Pie by Christy
Shepard's Pie is one of those ultimate comfort foods, at least for me it is. The hamburger, the potatoes, the cheese, YUM!
Its not really a pie in the traditional sense as it does not have a crust but who knows, maybe somewhere down the line it did and people tried it w/o and liked that better.
My hubby and I jokingly call it "poor people food" sometimes, not because we think we are better than anyone who struggles but because we ARE part of the struggling class. We call it this because its a real budget friendly dish. It costs pennies when you break it down to individual servings. The entire meal is around $4-5 total to make. Divide by 5 mouths (in our house) eating it and its less than $1 a person. You can't get much better than that! When money flow is low we have this a lot, thus its nickname in our home.
What You Will Need:
1 lb Hamburger
3-4 medium potatoes (for mashed potatoes, you can use instant if you like)
1 can French Style Green Beans
2 (8 oz) cans Tomato Sauce
1/2-1 cup Shredded Cheese (any variety you like)
Step 1: Make the Mashed Potatoes-
Ok, so mashed potatoes are simple and who really needs to be told how to make them right. I am including this for anyone who may be a cooking novice and has never attempted home made mashed potatoes before but would like to try. You can use instant, I jusr prefer making them myself.
Peel 3-4 medium potatoes, cut up into small pieces. The smaller the pieces the faster they will cook.
Boil in pot of water about 15-20 minutes or until potatoes are soft and easily mush apart when squeezed.
Drain water from potatoes. Reserve a tiny bit of the starchy potato water, maybe 1/8-1/4 of a cup, to combine with the potatoes
With a potato masher or electric hand mixer combine potatoes, some of the starchy water, a tiny splash of milk, some butter and pepper. I eyeball all of this. Maybe 2-4 Tblps milk, 2-4 Tblsp butter and 1/8-1/4 teasp pepper.
I like to use an electric hand mixer, growing up that's what my grandma always used.
Set potatoes aside until ready to assemble the "pie".
Step 2: Brown Meat and Mix Bottom Layer of "Pie"-
Brown the hamburger, season as desired-I use some garlic powder and onion powder and just sprinkle a little on, no measurements.
Once it is done strain excess grease and put into a large mixing bowl-to save time and dishes I rinse the pan out and use it to mix everything in.
Open up the cans of sauce and green beans, add them to the bowl(pan) with the hamburger and mix well.
Step 3: Assemble "Pie" and Bake-
Preheat oven to 350
Spread the hamburger mixture into the bottom of a 9x9 dish or casserole pan
Spread mashed potatoes on top of the hamburger mixture
Sprinkle cheese on top of this. I use Colby/Jack and just shred directly on top. I like a lot of cheese and probably use close to a cup. You can use whatever type and amount of cheese that you like.
Bake at 350 for 15ish minutes or until cheese is all melty and gooey.
Serve and enjoy.
This will kind of look like a big helping of "slop" on your plate but trust me it is SOOOO YUMMY! Honestly, all of the best comfort foods look like big piles of "slop" when dished up hehe.
Love,
Christy
P.S. Jess will be posting her version of Shepard's Pie soon so be on the look out for that.
Its not really a pie in the traditional sense as it does not have a crust but who knows, maybe somewhere down the line it did and people tried it w/o and liked that better.
My hubby and I jokingly call it "poor people food" sometimes, not because we think we are better than anyone who struggles but because we ARE part of the struggling class. We call it this because its a real budget friendly dish. It costs pennies when you break it down to individual servings. The entire meal is around $4-5 total to make. Divide by 5 mouths (in our house) eating it and its less than $1 a person. You can't get much better than that! When money flow is low we have this a lot, thus its nickname in our home.
1 lb Hamburger
3-4 medium potatoes (for mashed potatoes, you can use instant if you like)
1 can French Style Green Beans
2 (8 oz) cans Tomato Sauce
1/2-1 cup Shredded Cheese (any variety you like)
Step 1: Make the Mashed Potatoes-
Ok, so mashed potatoes are simple and who really needs to be told how to make them right. I am including this for anyone who may be a cooking novice and has never attempted home made mashed potatoes before but would like to try. You can use instant, I jusr prefer making them myself.
Peel 3-4 medium potatoes, cut up into small pieces. The smaller the pieces the faster they will cook.
Boil in pot of water about 15-20 minutes or until potatoes are soft and easily mush apart when squeezed.
With a potato masher or electric hand mixer combine potatoes, some of the starchy water, a tiny splash of milk, some butter and pepper. I eyeball all of this. Maybe 2-4 Tblps milk, 2-4 Tblsp butter and 1/8-1/4 teasp pepper.
I like to use an electric hand mixer, growing up that's what my grandma always used.
Set potatoes aside until ready to assemble the "pie".
Step 2: Brown Meat and Mix Bottom Layer of "Pie"-
Brown the hamburger, season as desired-I use some garlic powder and onion powder and just sprinkle a little on, no measurements.
Once it is done strain excess grease and put into a large mixing bowl-to save time and dishes I rinse the pan out and use it to mix everything in.
Step 3: Assemble "Pie" and Bake-
Preheat oven to 350
Spread the hamburger mixture into the bottom of a 9x9 dish or casserole pan
Spread mashed potatoes on top of the hamburger mixture
Sprinkle cheese on top of this. I use Colby/Jack and just shred directly on top. I like a lot of cheese and probably use close to a cup. You can use whatever type and amount of cheese that you like.
Bake at 350 for 15ish minutes or until cheese is all melty and gooey.
Serve and enjoy.
This will kind of look like a big helping of "slop" on your plate but trust me it is SOOOO YUMMY! Honestly, all of the best comfort foods look like big piles of "slop" when dished up hehe.
Love,
Christy
P.S. Jess will be posting her version of Shepard's Pie soon so be on the look out for that.
Thursday, October 21, 2010
Gravy, its not as scary as you think
I originally posted this on my own personal blog, Adventures In Mommyhood but always meant the post to go here. So some of you may have seen this but for most of you this is a new post.
I love gravy! Honestly, who doesn't ? If you say you don't you are living in denial. Growing up my grandma made some of the best gravy I have ever had. Its one of MANY things I wish I had been smart enough to ask her to show me how to make before she passed away, but I didn't When I moved out on my own I quickly realized I had ZERO cooking skills and no clue how to make gravy myself. I didn't even know where to begin. Gravy can be intimidating like that. I would occasionally buy the prepackaged mixes in the store but they were never the same. They often turned out lumpy and had some pretty questionable ingredients in them.
If the above sounds like you, I dedicate this blog to you. It can be done, gravy does not have to be scary or intimidating. It can be fun to make.
WARNING: Once you learn you may find yourself making gravy with EVERYTHING. This is a typical side effect of gravy makin skills and may fade over time as you realize you will have this power forever. Use your powers for good only please.
After a few years of trying I just gave up on gravy, it was a dreary future of dry bland mashed potatoes for us. Finally a good friend gave me a very simple recipe to follow. This gave me the base line to learn from. I am not going to type out an actual recipe here as gravy is more of a science experiment. You have to play with it, mess with it a bit, change things around. Depending on your tastes and preferences you may need way more fat, flour, or liquid to make the gravy the way you like it. I will give you a basic idea to run with.
The basics you will need to get started are:
1. Some sort of fat: I personally save my bacon grease for such things as this. I have an airtight container I keep in the fridge with bacon grease in it. Bacon grease is great for flavor, I often add a little to oil for frying and such. Think this is weird, people used to do this all the time, that's why home cooking tastes so good. Fat is flavor people! My grandma used to keep her grease out on the counter, not even in the fridge. She had matching containers purchased from a store that were labeled "Flour" "Sugar" "Coffee" AND "Grease".
Other alternatives you can use in place of bacon grease: butter, shortening or even vegetable oil.
You will want about 1/4 of a cup to start. This may seem like a lot, you can use less at first if you like, but this seems to be the magic number for our families needs.
2. Flour: Start out with 1/4 of a cup or so, this is a good starting amount. You may have to add more later so have some extra on the counter within easy reach.
3. Liquid: I use milk for a basic gravy, start with 1 cup. You can also use water (I would do at least 1/2 water 1/2 milk though) and drippings from meat to make a meat based gravy.
4. Cooking Tools: You will need a deep pan and wire whisk. I have found the wire whisk is the best utensil in the kitchen for gravy makin. It keeps things moving and keeps the gravy nice and smooth, lump free. If you are one of the few who like lumps-I know there are some- use a fork.
You will want to have all of these ingredients and tools on the counter nearby, within arms reach as you NEVER want to walk away from the gravy once you start. Gravy should always be the last thing you make, after everything else is done and ready to go. The trick is to just keep it moving, keep that whisk dancing.
Place the pan on the stove top, medium-high heat. Place the fat of your choice into the pan and let it melt. You want it to get good and hot. A nice way to check if its ready is to sprinkle a pinch of flour in, if the flour bubbles and sizzles its ready to add the rest.
When the fat is ready, add the flour. At this point you, the pan and the whisk are one, you cannot walk away unless one of your kids is killing another, then you can let the gravy go, you can always make more. Once the flour is in the pan WHISK WHISK WHISK. Keep it moving. The flour within seconds will absorb the fat and turn into a white pasty looking substance.
Once the flour has absorbed the fat (this will take about 30 seconds) add the liquid. Start with 1 cup, you can add more later if needed. Again WHISK WHISK WHISK. Keep it moving. The liquid will combine with the fat/flour mixture. At this point you can add some seasonings if you like. The only thing I ever add is pepper and that's only to the basic or breakfast gravy. You can add salt, pepper, whatever you like though.
Keep on whisking, you will see it start to thicken up. This is where the science experimentation and personal tastes come in. As it thickens you will have to decide many things.
Does this look like enough gravy for my family?
If not you will want to add more flour followed by more liquid.
Is it getting too thick?
If its too thick for your tastes add more liquid
Is it too thin?
If its too thin add more flour, this is what thickens the gravy.
As you make these changes don't forget to WHISK WHISK WHISK. Keep it moving.
Once it is the amount and consistency that you like it is ready to eat and enjoy.
The biggest rule of gravy-other than WHISK WHISK WHISK Keep it moving-is Don't set your heart on it. At least not the first few times you make it. Like any other experiment it will take time. It will not be perfect the first time you make it, or maybe it will, who knows. Just keep trying, you will get it I promise.
We now enjoy gravy with an average of 2 meals a week. OK, so maybe that's not real healthy but it just tastes SO DARN GOOD. Once I got the basic gravy down, using fat flour and milk, I began to experiment with making meat gravies. These are very simple too, you just replace the milk with the drippings of the meat.. They make great accompaniments to the meal. If you made a pot roast, use the drippings for a gravy and pour it over the meat. Make some potatoes or rolls to go with the gravy. The possibilities are endless. With meat gravies I often use butter in the place of bacon grease, not always though. Your family, and their tummies, will thank you for your new skills.
Now go make some gravy!
I originally posted this on my own personal blog, Adventures In Mommyhood but always meant the post to go here. So some of you may have seen this but for most of you this is a new post.
If the above sounds like you, I dedicate this blog to you. It can be done, gravy does not have to be scary or intimidating. It can be fun to make.
WARNING: Once you learn you may find yourself making gravy with EVERYTHING. This is a typical side effect of gravy makin skills and may fade over time as you realize you will have this power forever. Use your powers for good only please.
After a few years of trying I just gave up on gravy, it was a dreary future of dry bland mashed potatoes for us. Finally a good friend gave me a very simple recipe to follow. This gave me the base line to learn from. I am not going to type out an actual recipe here as gravy is more of a science experiment. You have to play with it, mess with it a bit, change things around. Depending on your tastes and preferences you may need way more fat, flour, or liquid to make the gravy the way you like it. I will give you a basic idea to run with.
The basics you will need to get started are:
1. Some sort of fat: I personally save my bacon grease for such things as this. I have an airtight container I keep in the fridge with bacon grease in it. Bacon grease is great for flavor, I often add a little to oil for frying and such. Think this is weird, people used to do this all the time, that's why home cooking tastes so good. Fat is flavor people! My grandma used to keep her grease out on the counter, not even in the fridge. She had matching containers purchased from a store that were labeled "Flour" "Sugar" "Coffee" AND "Grease".
Other alternatives you can use in place of bacon grease: butter, shortening or even vegetable oil.
You will want about 1/4 of a cup to start. This may seem like a lot, you can use less at first if you like, but this seems to be the magic number for our families needs.
2. Flour: Start out with 1/4 of a cup or so, this is a good starting amount. You may have to add more later so have some extra on the counter within easy reach.
3. Liquid: I use milk for a basic gravy, start with 1 cup. You can also use water (I would do at least 1/2 water 1/2 milk though) and drippings from meat to make a meat based gravy.
4. Cooking Tools: You will need a deep pan and wire whisk. I have found the wire whisk is the best utensil in the kitchen for gravy makin. It keeps things moving and keeps the gravy nice and smooth, lump free. If you are one of the few who like lumps-I know there are some- use a fork.
You will want to have all of these ingredients and tools on the counter nearby, within arms reach as you NEVER want to walk away from the gravy once you start. Gravy should always be the last thing you make, after everything else is done and ready to go. The trick is to just keep it moving, keep that whisk dancing.
Place the pan on the stove top, medium-high heat. Place the fat of your choice into the pan and let it melt. You want it to get good and hot. A nice way to check if its ready is to sprinkle a pinch of flour in, if the flour bubbles and sizzles its ready to add the rest.
When the fat is ready, add the flour. At this point you, the pan and the whisk are one, you cannot walk away unless one of your kids is killing another, then you can let the gravy go, you can always make more. Once the flour is in the pan WHISK WHISK WHISK. Keep it moving. The flour within seconds will absorb the fat and turn into a white pasty looking substance.
Once the flour has absorbed the fat (this will take about 30 seconds) add the liquid. Start with 1 cup, you can add more later if needed. Again WHISK WHISK WHISK. Keep it moving. The liquid will combine with the fat/flour mixture. At this point you can add some seasonings if you like. The only thing I ever add is pepper and that's only to the basic or breakfast gravy. You can add salt, pepper, whatever you like though.
Keep on whisking, you will see it start to thicken up. This is where the science experimentation and personal tastes come in. As it thickens you will have to decide many things.
Does this look like enough gravy for my family?
If not you will want to add more flour followed by more liquid.
Is it getting too thick?
If its too thick for your tastes add more liquid
Is it too thin?
If its too thin add more flour, this is what thickens the gravy.
As you make these changes don't forget to WHISK WHISK WHISK. Keep it moving.
Once it is the amount and consistency that you like it is ready to eat and enjoy.
 |
| Gravy, YUM! |
We now enjoy gravy with an average of 2 meals a week. OK, so maybe that's not real healthy but it just tastes SO DARN GOOD. Once I got the basic gravy down, using fat flour and milk, I began to experiment with making meat gravies. These are very simple too, you just replace the milk with the drippings of the meat.. They make great accompaniments to the meal. If you made a pot roast, use the drippings for a gravy and pour it over the meat. Make some potatoes or rolls to go with the gravy. The possibilities are endless. With meat gravies I often use butter in the place of bacon grease, not always though. Your family, and their tummies, will thank you for your new skills.
Now go make some gravy!
Apples and Pork Chops, the perfect Fall Dinner
Normally I would never post a blog without taste testing the food first but I ma 100% convinced this is going to be yummy. Maybe its just my apple obsession talking here. The recipe was given to me and I was told it is good and several wanted me to post it soon so I am taking a leap here.
The original recipe called for only 4 pork chops, we are having company tonight so I used 6. It also only called for 1 apple and some nutmeg, I expanded upon this based on the reviews Heather gave me when she gave me the recipe. I am using Honey Crisp Apples with this recipe, of course, you can use whatever kind of apples you like.
What You Will Need:
4-6 Pork Chops, whatever cut you would like
4-5 good size Apples
2 Tblsp Brown Sugar
1 Tblsp Granulated (white) Sugar
1 Teasp Cinnamon
1/2 Teasp Nutmeg
3-4 Tblsp Butter
Salt and Pepper to taste
Step 1: Prep The Pork-
In a medium frying pan coat bottom with oil. Allow oil to become nice and hot over medium/high heat. Lightly Salt and Pepper the pork on each side. Once oil is hot brown chops on each side. You are not trying to cook the meat here, just brown and bit and seal in the juices. You want to cook about 1 minute per side.
Step 2: The Apples-
Peel and core apples. When I am planning on cooking apples I like to peel them with a potato peeler. It takes pretty much just the peel and saves all the yummy goodness inside for you to use, no apple is wasted.
Once apples are peeled and cored chop them into slices as if you were making an apple pie. Each apple will make about 10-12 slices.
In a large bowl combine Brown and Granulated Sugar, Cinnamon and Nutmeg. Add in apple slices and toss with your hand until they are evenly coated.
Step 3: Add Everything To The Crockpot-
Layer 3 pork chops on the bottom of the crockpot, top with half of the apples. Dot with butter. I did not measure this part but I imagine I used 1-2 Tblsp of butter per layer.
Layer remaining chops, the rest of the apples and dot with butter again.
In order to get all of the seasoning out I added about 2 Tblsp of warm water to the bowl and splashed it around a bit so that it got almost all the seasoning left in the bowl and then poured this into the crockpot too. Thats totally optional though, I am a cheapskate like that and want to make sure everything gets used.
Step 4: Cook and Enjoy-
Cook on low setting for 6-8 hrs and enjoy. I will come add more once we have actually eaten this and will post a picture of the finished product.
Just realized I never came back to post the final results. Sorry, there is no picture, we were all starving and just starting eating it.
I checked everything at the 6 hr mark and decided it needed more sugar. I am going to leave the amounts above as a starting point and you can decide for yourself if you want more. I added another Tblsp of granulated sugar and I am not sure how much more brown sugar. When I make this again I will most likely use 1/4 of a cup of brown sugar and 2 Tblsp of granulated sugar.
I do plan to make this again, it was very yummy although I wouldn't recommend using more than 4 pork chops. I used 6 because we had company coming and it just seemed to be too much for the recipe. I think it would've tasted much better with just 4. I also plan to layer all of the apples in the middle next time as the apples on top did not cook as well as the ones in the middle did.
So there you have it, the final verdict: Good but needed much more sugar and less meat so as not to overwhelm the overall taste of the dish.
This is a keeper though and I will be making it again.
Love,
Christy
The original recipe called for only 4 pork chops, we are having company tonight so I used 6. It also only called for 1 apple and some nutmeg, I expanded upon this based on the reviews Heather gave me when she gave me the recipe. I am using Honey Crisp Apples with this recipe, of course, you can use whatever kind of apples you like.
4-6 Pork Chops, whatever cut you would like
4-5 good size Apples
2 Tblsp Brown Sugar
1 Tblsp Granulated (white) Sugar
1 Teasp Cinnamon
1/2 Teasp Nutmeg
3-4 Tblsp Butter
Salt and Pepper to taste
 |
| Pork Chops-fresh from the pig |
In a medium frying pan coat bottom with oil. Allow oil to become nice and hot over medium/high heat. Lightly Salt and Pepper the pork on each side. Once oil is hot brown chops on each side. You are not trying to cook the meat here, just brown and bit and seal in the juices. You want to cook about 1 minute per side.
Step 2: The Apples-
Peel and core apples. When I am planning on cooking apples I like to peel them with a potato peeler. It takes pretty much just the peel and saves all the yummy goodness inside for you to use, no apple is wasted.
Once apples are peeled and cored chop them into slices as if you were making an apple pie. Each apple will make about 10-12 slices.
 |
| apple slices nicely coated |
Step 3: Add Everything To The Crockpot-
Layer 3 pork chops on the bottom of the crockpot, top with half of the apples. Dot with butter. I did not measure this part but I imagine I used 1-2 Tblsp of butter per layer.
Layer remaining chops, the rest of the apples and dot with butter again.
In order to get all of the seasoning out I added about 2 Tblsp of warm water to the bowl and splashed it around a bit so that it got almost all the seasoning left in the bowl and then poured this into the crockpot too. Thats totally optional though, I am a cheapskate like that and want to make sure everything gets used.
Step 4: Cook and Enjoy-
 |
| in the crockpot and all ready too cook |
Just realized I never came back to post the final results. Sorry, there is no picture, we were all starving and just starting eating it.
I checked everything at the 6 hr mark and decided it needed more sugar. I am going to leave the amounts above as a starting point and you can decide for yourself if you want more. I added another Tblsp of granulated sugar and I am not sure how much more brown sugar. When I make this again I will most likely use 1/4 of a cup of brown sugar and 2 Tblsp of granulated sugar.
I do plan to make this again, it was very yummy although I wouldn't recommend using more than 4 pork chops. I used 6 because we had company coming and it just seemed to be too much for the recipe. I think it would've tasted much better with just 4. I also plan to layer all of the apples in the middle next time as the apples on top did not cook as well as the ones in the middle did.
So there you have it, the final verdict: Good but needed much more sugar and less meat so as not to overwhelm the overall taste of the dish.
This is a keeper though and I will be making it again.
Love,
Christy
Monday, October 11, 2010
Welcome Welcome Everyone.
Welcome to our new blog, we hope you all will enjoy it here and participate in the many activities we have planned. This blog started out of friendship and we want that to be a big part of your experience here. We hope it will feel warm and inviting to you as if we are all together in one big kitchen cooking, laughing and having a good time.
The founders of 3 Moms and a Kitchen have been good friends for almost 5 yrs now. We met while pregnant or shortly after giving birth in March 2006. We all were part of a small, closely knit group of mommies who had babies in March of that year. From that 1 common bond our friendships grew and flourished. As we became closer and closer we began sharing other experience in our daily lives beyond what our then babies/toddlers, and now preschoolers were up to, or into depending on the day. We started a reoccurring "Whats For Dinner Thread" that naturally turned into a recipe swap thread as we read the scrumptious meal ideas from the other mommy's.
Life continued, many of us went on to have second-sometimes 3rd and 4th-babies. Our cooking skills improved and grew from our little recipe swaps and VOILA the blog was born. Tanya had the idea first, Jess and I just jumped on the band wagon, so I guess you could say she is the "brains" of the operation. There are many more March Mommies we will be featuring and highlighting to guest blog and share great recipes and cooking ideas. From there we will branch out with others, maybe you can guest blog for us too. If you have a great idea please feel free to share it.
While our main focus and purpose is food, as with most mommy friendships we will be expanding and writing topics that span the entire journey of mommyhood. We will share great tips we have learned from each other on many other topics such as cleaning, discipline, education, health, safety and over all well being-oh and I am sure a "few" on how to remain SANE as a mommy. Again we will welcome any and all guest bloggers in these areas. We even hope to uncover some of the forgotten mysteries of cooking and cleaning that many of our mothers and grandmothers knew but never shared with us, most likely because we never asked. If its about being a mom, we will cover it at some point I can promise.
We encourage you all to come back and visit often. Life often gets in the way but we are going to try to keep this a fun and active blog. We have so many great ideas planned in the up coming weeks and months. We are going to do some challenges where we will pick one fun recipe and challenge you all to make it that week and review your results. We plan to share these results in blog carnivals(is that right Jess, is that what they are called? haha). We will have some fun contests coming up soon with REAL prizes that you can win. Many of these prizes will be made by our very talented Tanya, she makes great Punk Rock Baby Gear.
Make sure to not only follow us here but on Facebook as well. Most of our contests will be posted on Facebook as well as fun daily topics not posted in the blog. If the link to our FB page is not up on the blog right now, it will be up soon. If its not there and you just can't wait to follow us on FB you can search for the page, its under the same name "3 Moms and a Kitchen"
We hope you are all as excited as we are to start this journey together. Let the cooking and chit chatting begin.
Love,
Christy, Jessica, and Tanya
The founders of 3 Moms and a Kitchen have been good friends for almost 5 yrs now. We met while pregnant or shortly after giving birth in March 2006. We all were part of a small, closely knit group of mommies who had babies in March of that year. From that 1 common bond our friendships grew and flourished. As we became closer and closer we began sharing other experience in our daily lives beyond what our then babies/toddlers, and now preschoolers were up to, or into depending on the day. We started a reoccurring "Whats For Dinner Thread" that naturally turned into a recipe swap thread as we read the scrumptious meal ideas from the other mommy's.
Life continued, many of us went on to have second-sometimes 3rd and 4th-babies. Our cooking skills improved and grew from our little recipe swaps and VOILA the blog was born. Tanya had the idea first, Jess and I just jumped on the band wagon, so I guess you could say she is the "brains" of the operation. There are many more March Mommies we will be featuring and highlighting to guest blog and share great recipes and cooking ideas. From there we will branch out with others, maybe you can guest blog for us too. If you have a great idea please feel free to share it.
While our main focus and purpose is food, as with most mommy friendships we will be expanding and writing topics that span the entire journey of mommyhood. We will share great tips we have learned from each other on many other topics such as cleaning, discipline, education, health, safety and over all well being-oh and I am sure a "few" on how to remain SANE as a mommy. Again we will welcome any and all guest bloggers in these areas. We even hope to uncover some of the forgotten mysteries of cooking and cleaning that many of our mothers and grandmothers knew but never shared with us, most likely because we never asked. If its about being a mom, we will cover it at some point I can promise.
We encourage you all to come back and visit often. Life often gets in the way but we are going to try to keep this a fun and active blog. We have so many great ideas planned in the up coming weeks and months. We are going to do some challenges where we will pick one fun recipe and challenge you all to make it that week and review your results. We plan to share these results in blog carnivals(is that right Jess, is that what they are called? haha). We will have some fun contests coming up soon with REAL prizes that you can win. Many of these prizes will be made by our very talented Tanya, she makes great Punk Rock Baby Gear.
Make sure to not only follow us here but on Facebook as well. Most of our contests will be posted on Facebook as well as fun daily topics not posted in the blog. If the link to our FB page is not up on the blog right now, it will be up soon. If its not there and you just can't wait to follow us on FB you can search for the page, its under the same name "3 Moms and a Kitchen"
We hope you are all as excited as we are to start this journey together. Let the cooking and chit chatting begin.
Love,
Christy, Jessica, and Tanya
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