This is a follow-up to 7 great reasons for hanging out your laundry - from our latest newsletter. If you’ve never hung out laundry - aren’t sure how to do it - or question, what about “stiff” clothes - read on.

Put a cup of white vinegar in the rinse cycle. This will help soften your clothes - and it also helps remove odors and detergent residue. No, your clothes won’t smell like vinegar.

Shake out each article before hanging.  Make sure nothing is bunched up or twisted.

Hang most clothes upside-down, from the hem. Don’t use 2 clothespins per article of clothing. String them together (most things anyhow) with 1 clothespin holding the left end of 1 article and the right end of the next. This not only saves clothespins, but also time. And it keeps you from having marks on your shoulders. Some skirts, dresses and shorts do better hung from the top.

Hang pants from the hem also - 1 clothes pin in the center of each leg hem. You can also pull pockets out to help them dry faster.

Pair socks and hang both from one clothespin - either at the top or toe. (Don’t fold them over.)

Hang undergarments from one clothespin on the side. You don’t have to string them out for all to see. They’ll dry quickly and take up less room on the line hanging down from one clothespin.

Fold sheets and blankets, and any other really long items, over the line - big, heavy items over 2 lines, spread out between them. Put a clothespin at each end.

Don’t leave clothes out too long after they’re dried. 1) The sun could fade the colors. 2) Birds, trees or other sources could cause you to have to rewash - then you wouldn’t be saving time or money.

Are a few items, such as jeans or towels, still not quite as soft as you’d like? Throw them in the dryer on air only/fluff for about 5 minutes.

Enjoy your summer - while you’re hanging out!

Living Coram Deo - before the Face of God,

Lisa @ Me and My House

We don’t use any deet or other chemical products to protect. Purification*, an therapeutic-grade essential oil blend is our favorite bug repellent. We put it on bites straight and it removes the itching and swelling right away. As a preventative measure we add a few drops to a spray bottle of water, and spritz on our bodies. This spray can also be used to repel bugs in your home. Spraying it along floor and wall edges and window sills - or anywhere else you are having a problem, will stop ants and other “bugs” from invading your space.

Another commercial natural bug spray we’ve used is:

Buzz Away

Another we will be trying this year is Stinger’s Bug Off bracelets.

Bug Off! Adult Biting Insect Repelling Wrist Band

Stinger Insect Repelling Wristbands KK-4

*Click to learn more about therapuetic-grade essential oils and get ordering instructions, to order Purification (or other therapuetic-grade essential oils) without reading our information, click here - and when ordering enter #225374 when asked for “sponsoring member number”.

Living Coram Deo - before the Face of God,

Lisa @ Me and My House

Ashli Salad

Tomato chunks (main ingredient - more of this than others.)

Green Pepper, diced.

Avocado, diced

Onion, diced

Optional - Mushrooms, sliced.

Optional - Celery, sliced or diced. (We use either mushrooms or celery, not both. But do as you like.)

Toss with Vinegrette/Italian type dressing.

Enjoy this Good for You-Naturally!™ salad!

For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
1 Thessalonians 5:23
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Steamed Potatoes and Veggies

Use as much of each of these as you want - I’ve given approx. amounts we use for each large serving or 2. Wash/scrub each.

Red potatoes. If they are “new” size, leave whole. Otherwise half or quarter, depending on size. You want about 1.5″ chunks. I use about a large handful or so.

Zucchini and/or yellow squash, small size. Slice into chunks about 3/4 - 1″. About 1/2 per person.

Mushrooms (button). If small, leave whole. If larger, cut in half. About a small handful.

Carrots. Cut into quarters lengthwise, then half crosswise - 8 strips per carrot. About 1/2 carrot per person.

Celery. Cut in half lengthwise and thirds or fourths crosswise - 6-8 strips per stalk. About 1/2 stalk per person.

Red Pepper. Cut into strips. Just a few per person.

Onion. Slice, then cut slices in half or fourths. 1 slice or less per person. Or use pearl onions.

Sprinkle with dried Parsley.

Steam or grill until tender.

I like to serve with butter and sprinkled with a natural All Purpose Seasoning. Mrs. Dash No-Salt Table Seasoning is OK.

Serve with fresh lettuce salad.

Enjoy!

For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
1 Thessalonians 5:23
Order Christian & Home Ed Resources here

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Creamy Salsa Dip

(otherwise known, by my children, as Pink Dip)

Mix well - 8 ounces “Better Than Cream Cheese” with 1 cup Salsa (homemade or natural brand with Good for You-Naturally!™ ingredients, fresh or in a jar).

Serve with tortilla chips - fresh homemade, or natural brand.

Ole!

• Mix Mushroom Sauce, Enchilada Sauce, and cooked Pinto Beans together. (Instructions to make each below.) (If you want, you can also add 1# of cooked burger or 2 cups cooked, shredded chicken in with the beans. But it isn’t necessary; we don’t.)
• Tear 6 whole wheat tortillas into bite size pieces. (I do them two at a time, as I need them for the layers.)
• Shred 3/4 # non-dairy cheese. (We use raw goat cheddar. A soy monterey jack or colby could also be used.)
• In large round (or rectangle) casserole:
  Layer 2 torn tortillas, 1/3 of the bean and sauce mix, 1/3 of the cheese. Repeat layers 2 more times.
• Bake 20-30 minutes at 350°
  (You can also “bake” this in the crock pot, a little longer. Just put a little of the Enchilada Sauce on the bottom of the crock pot, before beginning your layers.)
• For our family of 8 we make about 1 1/2 times this recipe.

• To make Pinto Beans.
  Sort, rinse and soak overnight - 2 cups dried pinto beans in plenty of water to cover well (4+ cups water).

  Cook pinto beans. (If you dump the soak water and cover with fresh water before cooking, they will be less “gassy”.)
  (I soak them in the crock pot, then turn it on in the morning. They are done in plenty of time to assemble for supper. If you change the water and are using the crock pot, pour boiling water over the soaked beans to just cover them to get them cooking faster in the crock pot.)

• To make Mushroom Sauce -
  1/2 cup water
  1/4 cup non-milk (we use non-dairy milk substitute, Rice Dream. If you use cow’s milk, you can use that.)
  3 Tbl. butter
  1/4 cup diced mushrooms
  Bring to a low boil.
  Shake together: 1/4 cup non-milk
  and 3-4 Tbl. whole wheat flour.
  Whisk into boiling water-milk mixture.
  Simmer until thickened.
• To make Enchilada Sauce -
  1 1/2 cups water
  1 Tbl. butter
  Bring to boil.
  Shake together: 1/2 cup water
  1/4 c. whole wheat flour
  2 Tbl. chili powder
  Whisk into boiling water.
  Simmer until thickened.

Enjoy with salsa, tortilla chips and a lettuce and tomato salad.

For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
1 Thessalonians 5:23
Order Christian & Home Ed Resources here

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Nixa and Navy Bands at Pearl Harbor

You can read a news article about my niece’s band and this honor here.

Congratulations, Kayleigh!

In memory of Uncle Bud, who just died a few months ago.

Bosch Universal Plus with Blender

$430 PLUS get Sensible Cooking cookbook FREE! and FREE SHIPPING!

NutriMill $240  - FREE SHIPPING!

Sale prices valid June 1- July 4.

Click names or pictures to get details and order.

Chicken ‘n Rice Casserole

(or just plain “Rice Casserole” for a yummy easy meatless meal)

• Measure 3.5 cups long grain brown rice* into the bottom of a deep 9x 13 pan (I use Pampered Chef 9×13 Stoneware).
• Over the top of that sprinkle a couple handfuls each of chopped celery* and diced onion* - or 1 handful each of dried,
  and a small handful of dried parsley*, and about a teaspoon of dried basil* (crushed).
  Mix together in the pan. (I just stir around a bit with my fingers.
• If desired, add a bit of cooked, shredded chicken* over the rice and seasonings. (We buy organically grown whole chickens, which I boil and shred. I use less than 1/2 chicken. Most of the time I make this meatless.)
• If making meatless, you can add a shredded carrot* or two and/or 1-2 cups frozen peas*, if desired.
• Measure 7 cups hot broth (from cooking chicken). If you don’t have broth, just use hot water.
• Add, and stir to dissolve, 1-2 teaspoons/cubes of vegetable (or chicken) bouillon/broth powder** (I use Rapunzel vegetable bouillon cubes or Better Than Bouillon base. ) (If you are using a seasoned broth from cooking the chicken, you’ll only need 1, or maybe none. If using water, use 2 or more.) Pour over the rice, (meat) and seasonings.
• Bake at 350° for 1-1.5 hours - until rice is soft and water absorbed. (My oven usually takes 1 hr. 15-20 minutes.)

This feeds our family of 8 - 3 little kids, 3 big kids.

Note* - Use organically grown, if possible.

Note** - If you aren’t using one of these brands, be sure to check the ingredients to make sure they are Good for You-Naturally!™

For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
1 Thessalonians 5:23
Order Christian & Home Ed Resources here

Get future posts to this blog by email:

The young people have a busy weekend planned, in addition to our family activities. All will culminate (mostly) in the annual Memorial Day cookout at our house, with hopefully at least most of our grown children and grands joining us. We will return the last of our visitors to Denver on Wed. (unless K goes good on her declaration that she’s staying here). We’d love to have her.

Looking forward to a fun but busy weekend/week.