October 17th 2005
Dine Without Whine's Free Weekly Newsletter
An Extension of our Menu Planning Service
www.dinewithoutwhine.com
Publisher ~ Christine Steendahl

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A Personal Note

Hello! How are you? It has been a busy week here. (I think I say that every week! LOL) Last year I bought a TON of Halloween Costumes on clearance with plans of re-selling them on e-bay. Well.....obviously it is almost Halloween and I really don't want to hold them for another year so I have been working like crazy to sell them all. I still have a big batch to go but I'm getting closer. After that I have four large bins of clothing to sell. I am hoping to get done with those ASAP and then close up my E-bay store. I will still sell Dane's clothes as he outgrows them but other than that I am done with E-bay. It is a ton of fun, but I want to dedicate my time to the kiddo's and Dine Without Whine. The boys are growing up so fast - I don't want to be so busy working at home that I miss it! After all, the reason I work at home is to devote myself to the boys. I was running three businesses. I was a Close To My Heart Consultant, I did E-bay and Dine Without Whine. More and more I am realizing you can do several things all half-hearted or you can do one business really well. I want to make DWW the best it can be and the only way that is going to happen is if I am willing to give up the other two things. Luckily, I have Matt around to help with the boys as I close up the other two businesses. Hopefully by the time he goes back to work I will be able to return to full-time mommy and owner and publisher of DWW with much less stress and time struggles.

On the job front we have two pretty good leads again. One is in Cumberland, Wisconsin. It is a head pastor position of a very small church of 13 members! They feel they will grow once they have a pastor in place. We will be traveling out there either the end of October or mid November. We are waiting to hear back from them. The other position is in Spokane - about 2 hours east of where we are currently living. This is the position we are really hoping will pan out. It is a youth pastor position for three smaller churches who want to share a youth pastor. Matt had a phone interview with them on Sunday and it went really well. We would love this position as it is so close to family. We should hear back from them by next week, if they would like to do an in-person interview. We're keeping our fingers crossed!
Christine

Sponsor of the Week

Mommies Magazine

www.mommiesmagazine.com

Mommies Magazine is a free online magazine dedicated to moms. We make it easier for busy moms to find an abundance of tips, hints, information, and shopping all in one place. We host various events in our chat room, and give away prizes in our monthly draw. Mommies Magazine also enables Moms to get professional advice by Asking the Doctor, Teacher, or Therapist for guidance.

Get your Christmas shopping done online by visiting the Mommies Magazine Christmas, Shop 'till You Drop, Convention!

November 13th - December 16th.

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*** Do You Have A Business You Would Like Featured In Our Sponsor Area? If So Please Contact Me And I Can Let You Know The Details! My Sponsorship Spots Are Open Starting This Week And Your Ad Will Be Shown In Our DWW Issue As Well As Here. FREE! E-mail Me For The Details. ***

Recipe of the Week

Exerted from this week's family friendly menu plan and convenient grocery shopping list. Try our Menu Planning Service at no charge for the first week.

For more information visit www.dinewithoutwhine.com

Super Easy Caramel Corn

Makes 8 servings

1/2 cup popcorn kernels
1/2 cup brown sugar
1/2 cup sugar
1 cup butter (no substitutions)
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped nuts (optional)

1. Pop popcorn kernels in an Air Popper or on the stove (with a bit of oil)

2. Place butter in a large bowl and melt in the microwave

3. Add brown sugar, sugar and corn syrup and stir well

4. Microwave 4 minutes, add vanilla and microwave 2-3 more minutes

5. Pour mixture over popcorn in a LARGE bowl and mix (add nuts at this time if desired)

6. Spray a large pan (such as a broiler pan) with pam and pour caramel corn into the pan.

Enjoy - can be eaten warm or cool.

Other Recipe's Featured in this Week's DWW Menu

Easy Oven Chicken

Vegetable Noodle Casserole

Enchiladas

Smashed Potato Soup

Crock Pot Cider Pork Stew

Teriyaki Drummettes

Hot Tuna Buns

Orange Sherbet Fruit Mold

Swedish Style Steak

Breakfast Oatmeal Muffins

Egg and Sausage Bake

Jack-O'-Lantern Cookies

~ Plus A Detailed Grocery Shopping List To Make Your Shopping a Breeze! ~

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Tips, Articles, and/or Product Recommendations

Soup Tips

I love fall, and what is better than a nice hot bowl of homemade soup? I just love a warm steaming bowl with some fresh crusty bread on a cool autumn evening.

* You can start with a base using canned broth, frozen broth, or bouillon.

* To make a cream soup without all the cream, for each qt. of cold water add 1/2 can of evaporated milk and approx. 2 c. of powdered milk. Do not boil; cook this type of soup in a double boiler.

* Vegetable soup is great, or you can add pre-cooked chicken, hamburger, stew meat etc.

* Fresh ingredients are the best, but you can certainly use frozen or canned vegetables as well. Just search your cupboards and see what you come up with to throw in.

* Make sure to add vegetables in according to the time they need to cook. For example potatoes, carrots and celery would go in towards the beginning. Canned vegetables just need to be warmed in the last 10 minutes.

* Let your soup simmer for several hours for the flavors to blend. Add herbs towards the end for the best flavor.

* If the soup is not intended as the main course, you can count on one quart to serve six; as a main dish, plan on two servings per quart.

* To reduce the fat content, make the soup the day before, chill and scrape off the fat that rises to the top. If you don't have time to chill the soup, use an unprinted paper towel to soak up oil from the surface.

* If your hot soup ends up slightly salty, add a whole, peeled potato to the soup and simmer for about 15 minutes to absorb salt. Remove the potato and serve.

* Pasta is a great addition. You can add it directly to the broth and let it cook in there (providing you have lots of liquid as pasta absorbs quite a bit) or precook it and throw it in! Or you could throw in some leftover rice instead.

Join Dine Without Whine Now For Some Great Soup Recipes This Fall and Winter!