I Just Want You to Know_ Letters to My Kids on Love, Faith, and Family - Kate Gosselin [57]
Alexis stopping for a water break at her third birthday party.
Out to dinner and spending time with Hannah and Leah.
As we packed for a winter trip, Hannah decided to wear Mommy’s shoes for a day.
Hannah, Cara, Collin, and Joel on the “party bus” as the kids always called any bus (other than ours).
Collin is lifting a “BIG” pumpkin…or trying. He called them “balls.” This was taken on the first episode of our show.
First night in our new big boy beds. What a milestone. I sadly watched as our last cribs ever were replaced with beds. Aaden is sleeping, while Joel is playing—typical!
Hannah, Collin, Leah, Alexis, Joel, and Aaden showing off dress-up and favorite toys.
Mady and Cara’s sixth birthday at American Girl Place in New York City. What a huge treat for my big girls (and for Mommy)!
The first summer at Andrew Avenue, our friend Carla introduced us to the amazing world of butterfly hatching! We took turns releasing them. Each child got to release two butterflies. Here it’s Cara’s turn and Mady and Alexis watch.
Hannah having a counter conversation with Mommy.
All eight kids in five square feet! The kids were thrilled to be in a store picking out equipment for our infamous rainy campout.
Miss Beverly always had a way of not only folding, but also entertaining at the same time. I think the kids were in “boats” here.
In loving memory of Nana Janet.
Enjoy these recipes from Kate’s new cookbook, Love Is in the Mix. Coming soon!
Nana Janet’s Roast
2 Tbsp butter
2 Tbsp olive oil
4 lb bone in chuck roast
1 large onion, sliced thin
1 tsp coarse salt
Water
3/4 cup flour
Rinse defrosted roast and pat dry. Place oil and butter in large saucepan with lid. Melt over medium high heat and then place roast in pan and salt with half tsp salt. Place sliced onions on top of roast. Sear roast on one side until medium brown. Flip roast and salt with remaining 1/2 tsp salt. Sear second side until brown. Add 1 cup water (about 1/2-3/4 inch of water in bottom of pan), reduce heat to medium and cover. Cook until most of the water dissipates (about 10—14 min). Flip roast, add another cup of water, cover, and cook again until water dissipates. Repeat steps for 2 1/2—3 hours. Do not allow water to completely disappear so roast won’t burn.
During last water addition, cook roast for 5 minutes and then remove roast from pan. Turn liquid up to boil and add flour slowly while stirring to create gravy. Serve with mashed potatoes and a green vegetable.
This is a most tender and delicious roast beef. It’s especially wonderful in mid winter when it’s very cold outside. I remember asking Nana Janet for this recipe. She said she’d have to show me—she showed me alright! We got busy talking and we burned it, so she said with a laugh, “I showed you what NOT to do!” So don’t walk away from this one!
Mommy Applesauce
15 apples (I like to use Golden Delicious)
1/2 cup water
1 cup white sugar
2 tsp cinnamon
Core, peel, and thinly slice (about 1/2 inch thick) apples. Combine all ingredients in slow cooker. Cover and cook on low for 5 hours. Once applesauce has cooled, use a hand mixer to make smooth applesauce.
*Variation: Omit sugar to make Baby Applesauce. Freeze in small container for baby—as one of his first foods!
My kids rave over Mommy Applesauce! There is nothing as easy or as rewarding as this crock-pot applesauce recipe. I freeze it in containers to bring out and thaw (and reheat!) for dinner.
An added bonus? As it cooks, it makes the house smell better than the best apple cinnamon candle you can buy!
Thomas Hummus
3 cans (16 oz. each) chick-peas
18 Tbsp lemon juice (or juice from 6 lemons)
4 garlic cloves, minced
3/4 cup tahini paste
6 Tbsp olive oil
1-1/2 tsp salt
Drain chick-peas, reserving 1/4 cup liquid. Mince the garlic. Puree chick-peas with liquid, garlic, lemon juice, garlic, tahini, oil, and salt until very smooth.
Serve with pita bread or pita chips (see below).
Can be stored up to 4 days in the