No question about it, the best toy at my house for the last 8 years (4 kids and MANY visitors) is ....



There are much newer, fancier versions available and we've put one on our Christmas list this year (hint, hint, Granna). I found the picture on a "toys of the 80s" page and I think I got ours at a garage sale for 3 bucks. The only issue is the choking hazard (uses marbles) but kids of all ages have been interested in it and it's a great lesson in teamwork, problem solving, and creativity. Marbleworks -- it works for me.

Head on back over to ROCKS IN MY DRYER for oodles of ideas!

I love this site!! You ought to check it out.


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Works-for-me-Wed. - kids clothes

Not only does this easy, peasy idea work for me, it has REVOLUTIONIZED our mornings around here. I have a first grade girl (plus three other kiddos) who has a great sense of style and color and appropriateness ... usually. :) To end the morning battle (and maximize our clothing wear), we use clothespins. Yes, it's almost rocket science. Every Sunday afternoon, chica and I choose outfits (7-10) and clip both hangers together with a clothespin. Every morning she gets to choose ANY of the clipped together outfits. No more struggles - she gets choices; I get my morning back (as well as the night before - we used to try the lay it out - took so much time and conflict - did NOT work for us - limited choices do!).

Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Works-for-me-Wed. - organize your kitchen with index cards

My very best and easiest kitchen organization tip is to ALWAYS make a weekly (if not monthly) menu (I actually do both and find this works great - the monthly is just suggestions based on things in the freezer and very flexible).

I use a 3 x 5 index card that I keep clipped to a basket on the counter in the middle of my kitchen counter. I write my menu on one side and a running grocery list on the other. When I go to the store I can slip it in by back pocket with my credit card because I always have 2 to 4 "helpers" with me. Having the menu with me helps me replace items I can't easily locate and/or know whether we'll really use any of the cool deals I find on the bakery clearance rack or elsewhere. I also always circle the things I HAVE to have in the next 2 days or so. Occasionally I forget things or have to make a quick exit due to my helper situation - helps to know what I had to have and make sure I get those items in the very least.

Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Works-for-me-Wed. - freezer cooking - pork

I am a freezer cooking fanatic - nothing consistently works better for lessening the stress and increasing the peace around here. Last time I posted, I shared chicken recipes. My new favorite thing to freeze, cook and eat is pork loin. It's almost too easy.
1. Wait for pork loin to go on sale (around here it goes as low as 1.88/lb. and is often 1.99/lb.) Buy a big one (or two).
2. Label four quart freezer bags (not generic) "pork steaks", "pork roast", "pork tacos" and "pulled pork sandwiches".
2. With an electric knife, Cut the pork loin in half lengthwise and then each of those in half (like little bricks - faux tenderloins). Continue cutting one of the bricks into thinish "chops". Place these in the "pork steaks" bag.
3. Brown remaining three 'bricks' in a pan. Cool and place one in each of the other bags.
4. Add your favorite BBQ sauce to the "pulled pork sandwiches" bag.
5. Mix together 1/3 c. olive oil, 1/4 c. lemon juice, 1/4 c. soy sauce and 2 T Worchestershire sauce. Pour into "pork steaks" bag.
6. Seal bags well (squeezing out extra air)
7. To cook:
"pork steaks" - grill, discard (or boil for sauce) marinade
"pork roast" - use like a beef roast in a crock pot with onion soup mix, a little water and potatoes and carrots
"pork tacos" - add pork, package of taco seasoning and about 3/4 c. water to crock pot. Cook on low all day, shred by cutting with kitchen shears and add water if necessary. Serve on tortillas with taco/fajita toppings.
"pulled pork sandwiches" - cook in crock pot all day on low. Shred by cutting with kitchen shears and add more BBQ sauce if necessary. Serve on buns with extra sauce if desired.

You don't freezer cook? Try it - you'll like it!
Have no idea where to start? You could try my method here. My last post was also freezer cooking tips.

Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Works-for-me-Wed. - favorite freezer friendly recipes

I am becoming a freezer cooking fanatic - it works for me! My favorite recipes are dump recipes (as in take a zip-loc, label it and dump in the meat (preferably raw or with minimal prep) and then something else. Seal it up and freeze.

Here are several of our favorite chicken recipes.

Chinese Chicken Morsels
1 pound boneless, skinless chicken breasts (2 cups)
1 cup long-grain, uncooked rice *

marinade:
1/2 cup lemon juice
¼ cup soy sauce
¼ cup Dijon mustard
2 teaspoons vegetable oil
¼ teaspoon cayenne pepper (opt.)

Cut chicken breasts into 1 inch cubes. Mix marinade. Put chicken cubes and marinade in 1 gallon freezer bag. Freeze.

To serve, thaw and remove chicken from marinade. Bring marinade to boil in a small saucepan. Place chicken cubes about an inch apart on broiler pan treated with nonstick spray. Broil 4 to 5 inches from heat for 7 minutes, brushing with marinade once. Turn chicken cubes and broil another 4 minutes. Meanwhile, prepare rice according to package directions.

Lemon Chicken

2 pounds boneless, skinless chicken breast halves
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed garlic
1/3 cup lemon juice
1 cup white rice, cooked (store uncooked) *

Mix all the spices and juice in a 1-gallon freezer bag, add chicken and freeze.

To serve, thaw chicken mixture. Preheat oven to 450. Place chicken in a 8x8x2-inch baking dish, treated with nonstick spray. Pour liquid over chicken. Bake 20 minutes. Turn chicken over and baster it. Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve over rice, if desired.

You don't freezer cook? Try it - you'll like it!

Have no idea where to start? You could try my method here. My last post was also freezer cooking tips.

Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Note - if you'd accessed this post previously and came back for my wonderful recipes. Somehow, with my wonderful computer skills, I deleted the recipes - I guessed at which ones I used - we like these.

Works-for-me-Wed. - freezer cooking tips

I love to freezer cook because I can't handle cooking dinner during the dinner hour without it. Things are just too crazy around here at that time of day. If you're just trying it out or trying to perfect your method, here are some tips.

1. If you're short on space, try doing all things that will go in a zip-loc or buy the shallow disposable pans. It makes a big difference in how many entrees you can get in a small space.
2. NEVER skimp on zip-loc bags! NEVER try a generic or store brand or non-freezer bag! You might be okay, but why risk a huge mess and lost money and time?
3. Use a straw to suck out extra air in the bag (poor chick's vaccum sealer) - just be careful that you don't make yourself sick.
4. Use a bag of frozen onions instead of chopping onions (it's time, money and tear effecient).
5. Cut the amount of chopped onions in a recipe by at least half if you're going to freeze it.
6. You don't freezer cook - try it you'll like it!
Have no idea where to start? You could try my method here.

Head on back over to ROCKS IN MY DRYER for oodles of ideas!