Organizing My House and Clearing My Mind

Advent is a joyous time of year it's about preparing and celebrating Jesus's birth.

I don't know what is happening but my pain and leg spasms are decreasing. I'm excited that I have mobility again.  That gives me the energy to do the things I use to do and love such as cooking and baking.

Now that there is less pain, I have been clearing out the clutter and organizing the house and the boys.  Each week I have the Lupus Foundation come and pick up donated items.  Most of it are things that #TheGingerSnapToddler has outgrown or never wore and toys he doesn't play with anymore.   Also many kitchen items.   

Decluttering and organizing helps me mentally and physically.  I'm always working on making my home wheelchair friendly which is a challenge because the house is (67) years old.  We don't have a coat closet, we used to put our coats on dining table chairs.  My solution was to put #CommandHooks on the backside of the fireplace. Now we have a place to hang our coats.  

The toddler now knows where to put his coat, mittens, hats, and shoes.  I bought a clear shoe storage box. I put his sneakers, hat, and mitten in the box.  I can't wait to use my Cricut to label everything.

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Next is the fridge.  I can't reach things I need in there. 

I was feeling great today, which meant I could stand up to cook on the stove. 

I made Domino's Sugar Old Fashion Rice Pudding.  I substituted the milk with  (2) cups of heavy cream.  I also cut the recipe in half because I only had one pint of heavy cream. In the original recipe, it calls for (4 1/2) cups of milk.  

My version of the recipe

(2) cups heavy cream
(1/2) cup of long grain rice
(1/4) cup of sugar 
(1) egg
(1) teaspoon of vanilla extract
(1/4) teaspoon of salt 
Cinnamon 

INSTRUCTIONSWarm the milk in a medium-sized saucepan over medium-low heat. Stir in rice. Bring to a simmer and cook, uncovered, stirring frequently, until the rice is very tender, about 35 minutes.
In a medium-sized bowl, whisk together the egg, sugar, vanilla and salt. Gradually stir in some of the rice mixture until well blended. Return the mixture to the saucepan and stir over medium-low heat for 1 minute to cook the egg. Pour the mixture into 6 custard cups and sprinkle with cinnamon. Refrigerate for 1 hour or until chilled.
Makes (3) servings.
Next time I will experiment a bit with this recipe.  I will use Coco Loco, coconut cream.

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