Our Family of Flowers

Homeschool, Christianity, Education, Family

Our Blessed Family of Flowers April 29, 2009

Filed under: Family,Homeschool,Informational,TEACHS — blessedfamilyofflowers @ 12:28 am
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Our Family of Flowers- though each of us is individually unique, like the difference between a rose and a daisy, we are characterized as one- A Family of Flowers. scan0001Jelly Bean  Sunshine  Lego Boy  Butterfly Mom and Dad

Life is not measured by the number of breaths we take, but by the moments that take our breath away.

Do not go where the path may lead, Go instead where there is no path and leave a trail behind. ~Ralph Waldo Emerson

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Favorite Hash Brown Casserole March 29, 2014

Filed under: Food — blessedfamilyofflowers @ 11:26 pm

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Hash Brown Casserole


6 pieces of cooked bacon, chopped up

1 medium size onion, diced

1 red bell pepper, diced

8 oz. canned mushrooms

2 T Dijon mustard (can substitute ground mustard if prefer)

1/2 t salt

1/2 pepper

3/4 cup milk

12 eggs

2 pounds frozen hash browns

2 cups shredded cheddar cheese


1. Cook bacon in skillet, reserve a bit of the bacon grease

2. Using bacon grease saute onion, pepper, and mushrooms for about 4-5 minutes (until tender) in skillet

3. Remove from heat and stir in cooked bacon

4. Add mustard, salt and pepper to skillet and stir

5. In a large bowl, beat the milk and eggs with a wire whisk

6. Spray a 13X9 -inch (3 quart) baking dish with cooking spray or coat dish with olive oil (spread around with a paper towel)

7. Spread 1 pound of hash browns in bottom of baking dish then sprinkle 1 cup of cheese over hash browns.

8. Next spread onion/ green pepper over top

9. Finally, cover with other pound of hash browns and pour eggs over the top

10. Cover and refrigerate for 8 hours or overnight (I have in a pinch refrigerated it for 2-3 hours if need be)


11. Heat over to 325 degrees, uncover dish and back for 50-60 minutes (thermometer should read 160 degrees).

12. Sprinkle the other 1 cup of cheese on top

13. Bake for an additional 3-5 minutes or until cheese is melted

14. Let stand for 10 minutes and serve



Emma’s First Day of Fourth Grade September 30, 2013

Filed under: Homeschool — blessedfamilyofflowers @ 8:13 pm

So, we find ourselves back with home education for Emma. The local school never fails to let us down. When will we learn? Okay, so Emma will stay home until 6th then transfer over to the charter school that Kailey and Kiersten attend (good school).

We much prefer an individualized education to this:

Where my children learn “HOW” to think NOT “WHAT” to think.



Filed under: Favorite Quotes,Memories — blessedfamilyofflowers @ 2:45 pm
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We are living in the moments that create our memories right now. 

Jennifer Hyatt


My Nala September 21, 2013

Filed under: Dog — blessedfamilyofflowers @ 5:14 pm


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Day at the Beach=Fun

Filed under: Fun Memories,Memories,Uncategorized — blessedfamilyofflowers @ 5:50 am










Iced Green Tea Lemonade July 19, 2013

Filed under: Drinks — blessedfamilyofflowers @ 5:23 am

Iced Green Tea Lemonade

Simple Syrup (compare to classic syrup):
2 cups Sugar
1 Cup Water
Bring to a boil over high heat
Reduce to medium heat for 3-5 minutes until sugar is decrystalized.
Allow to cool and store in a bottle with lid (I use an old Starbucks pump container).

Green Tea:
Bring 32 ounces of water to 175 degrees
Pour over 4 Tazo tea bags (Zen)
Steep for 5-7 minutes
Pour into a container and refrigerate.
The key is to cool the tea completely (should be cold).

Putting it all together:
Pump 5 pumps (or approximately 1 ounce) simple syrup (previously made) into a shaker glass (with lid)
Put ice in
Pour in 12 ounces of green tea (Tazo Zen green Tea)
Pour in 6 ounces of lemonade (I use Simply Lemonade)
Pour into cup and enjoy!


July 4th mmmmm… July 5, 2013

Filed under: Food,Holidays — blessedfamilyofflowers @ 12:07 am
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Homemade from scratch- Mexican potato salad, coleslaw, pulled pork, plus yum!

We also had a Julian Pie Company pie- Strawberry Rhubarb Pie- yum!








Mexican Potato Salad


6 Russet Potatoes

3 Green Onions, chopped (Green part only)

Carrot (Equal Amount to Green Onions), minced

1 jalepeno, chopped

1 can of chopped black olives, chopped (4.25 ounces)

1 cup of mayo

1/2 cup sour cream

salt and pepper to taste


1) Boil the potatoes (with skin) until tender (insert a fork for doneness)

2) Place potatoes on plate and put in the fridge for 30 minutes to cool

3) In the meantime, mix the remaining ingredients together in a bowl and cover with plastic wrap (put in fridge)

Note: I mix the sour cream and mayo together first then fold in other ingredients (green onion, carrots, black olives, jalepeno)

4) Once potatoes are cooled, peel the skin off with fingers and bog dice the potatoes

5) Fold the wet mixture into the potatoes gently, assuring that the potatoes are fully and evenly covered

6) Put back in the fridge and let sit for 2-3 hours

7) Enjoy!




3/4 a head of green cabbage

1/4 a head of red cabbage

2 Green onions

Carrots (same amount as green onions), shredded or chopped (whichever you prefer)

1 Tablespoon of dried parsley (you can use about 1/8 a cup of fresh parsley instead)

1/2 head of broccoli, chopped

1/2 cup of mayo

1 teaspoon of seasoning salt

1/2 teaspoon of lemon pepper seasoning

1/2 teaspoon of pepper

2 Tablespoons of sugar

1 Tablespoon + a splash of white vinegar


1) Cut up all veggies and put in a bowl

2) Mix all wet ingredients in a separate bowl

3) Combine

4) Let sit in fridge for about 1-2 hours

5) Voila and enjoy!

Barbecue Sauce


2 cups of ketchup

1 cup of water

1/2 cup of apple cider vinegar

5 Tablespoons of light brown sugar

5 Tablespoons of sugar

1/2 Tablespoon of fresh ground black pepper

1/2 Tablespoon of onion powder

1/2 Tablespoon of ground mustard

1 Tablespoon of lemon juice

1 Tablespoon of Worcestershire sauce


1) Mix everything together

2) Bring to a boil

3) Reduce heat and let simmer for 1 hour

4) Enjoy!

Pulled Pork


Pork Shoulder (a.k.a Boston Butt)

2 onions, peeled and quartered

Medium can of Chipotle Peppers

24 ounces of Dr. Pepper

Salt and Pepper to taste


1) Preheat oven to 300 degrees F.

2) Place 2 quartered onions at bottom of a dutch oven

3) Place Pork shoulder on onions

4) Salt and Pepper to taste

5) Cover with a can of chipotle peppers (in adobo sauce)

6) Pour Dr. Pepper over pork to coat (careful not to wash away chipotle peppers) and the rest of the Dr. Pepper down into the dutch oven

7) Cook for 2.5 hours then flip (make sure to put chipotle peppers back on top) the pork and cook for another 2.5 hours (may only be 2 hours and 2 hours, depending on pork size).

8) Pork is done when fork tender

9) Enjoy!



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