The Front Porch, Issue #002 -- Testing the Limits
July 23, 2007
Helping you create the home you've always wanted


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Monday, July 23, 2007
Issue #2: Testing the Limits

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Table of Contents:
  • Letter from the Editor
  • Site Updates
    • New and Notable
    • Page of the Month
    • What's to Come
  • Top 10 Quick Foods
  • Resources You Can Use
  • End Note
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Letter from the Editor


Hello everyone,
So we're into our second month at TodaysHomemaker.com, and let me tell you...it has been a ride. I had such huge goals for this month, but alas...I did not quite achieve the greatness that I had been shooting for. [Huge sigh]. Ahh well. Life happens, what can you do?

The good thing about all of this is that I seriously got to work the cleaning plans, and honestly, I failed miserably. What used to work for me is no longer cutting it. I am not just busy these days--I am operating at full capacity.

BUT...there is a good side to all of this craziness. I found a system that is actually working. And it's not just getting my home in order, it is organizing my entire life.

So, for those of you who looked at the cleaning plans and thought this is all too much...in fact, ANY additional time commitment is just too much, you need to hang around during the coming weeks and months. While my first priority is finishing up the long-awaited "boys food" articles, coming soon to a website near you is a complete and total life-altering system for people who feel like there really is not enough time in each day. It's going to take a bit of work on the front-end, but the rewards you will see in just a few days is going to make you wonder how in the world you ever lived without it.

Thanks for all of your encouragement about the website, guys. I wish you all the best in your life, home, and relationships.

Be blessed,
Sarah Bray

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Site Updates


New and Notable

This month, we launched the brand new Cooking section of the website. The focus right now is on methodology...HOW to cook the things you love to eat. The reason for this is that it doesn't always make sense to go out and buy a whole bunch of "stuff" for a whole list of recipes that you have planned for the week. That method is far too expensive and time-consuming. You need to be able to look at what you have on hand and be able to prepare it quickly. When you know the "why" behind a recipe, you don't need a recipe.

That being said, recipes will be forthcoming in the future. Like I've said before, I LOVE food, and it's great to try new things. And even though I wholeheartedly believe that learning the principles behind cooking is the overall way to go, I also have an endearing relationship with cookbooks that will not allow me to stay away from them for too long. However, I have my own spin on how to lay out a recipe...one that takes you through the entire process from start to finish. No guesswork involved.

So here is an overview of what is new this month:
Also, for a limited time, I'm offering $2.50 flat-rate shipping on any order in the TodaysHomemaker.com Store. Sweet.

Page of the Month

The page of the month this month is not really a page, but a group of pages...it's our new blog. I am actually really excited about this project. In fact, I re-built the site from the ground up just to be able to get this blog rolling. (Basically, it involved switching over to a do-it-yourself web host from my previous love affair with Site Build-It...a process that took an entire WEEK of frustration and eye strain to finish). So you know I'm committed.

I know I'm going to get a lot of you asking "Why oh why does it look NOTHING like the TodaysHomemaker site?" Well, I'll tell you. First of all, eventually the TH site is going to be completely revamped. I originally built it with Site Build It just to get it rolling, and they have an emphasis on "simple". Redesigning the site is not a top priority for me at the moment, but it will definitely be happening.

Secondly, The Back Yard blog is separate from the TH site...it's more laid back and personal. I wanted to visually separate it from TodaysHomemaker.com. So I hope you enjoy it. Last week, there weren't very many updates because I was going crazy, but as I said, I've now got a system in place to manage all of this "stuff" that I've got going on, and it's working. Slowly and surely, I'm getting things done, and the very fact that you are receiving this newsletter is living proof.

What's to Come

I've already touched on this a little above, but I am currently working on finishing up the "boys food" articles. Next on the agenda: ribs. I've always been a bit terrified of ribs because they are just so darn messy. Not good date food. But hey, these articles are all about guy food, so they fit the bill perfectly.

The next thing on the agenda is a house management plan that I'm putting together based on David Allen's "Getting Things Done" system. You are going to love this. It completely surpasses the current cleaning plans in that it will help you with your entire life. Motivation will not even be an issue with this plan. If you are constantly under stress and anxiety because you have too much to do, this just might be the answer to that problem. I cannot wait to put this up on the site because I am utterly convinced that it is going to help thousands of people find a way to manage their homes and lives.

Oh yes, and one last thing that will be coming soon--detailed pages for each of the items in the TodaysHomemaker.com Store. Pictures, nutrition facts, and recipes are in the works. Tres exciting, no?

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Top 10 Quick Foods
  1. Omelettes
    Beat a few eggs, toss them in a medium-hot pan, and top with your favorite toppings. And give yourself a break if it doesn't look pretty. It will taste fabulous.
  2. Broiled salmon (or any kind of fish)
    Turn your broiler on, put your fish in a broiling pan, and smear it with olive oil and seasonings (I like plain old salt and pepper, but use whatever you like and have on hand). The olive oil will help crisp up the outside, and the broiling method makes it extremely tender. It's done when the fish flakes at the touch of your fork...probably just a couple of minutes.
  3. Teriyaki chicken on the George Foreman
    The trick to moist chicken on the George Foreman is two-fold: keep basting it, and don't overcook. Use your meat thermometer to get it at 160 degress...it will rise at least 5 degrees after you take it off the grill. Eat as is or toss on some greens for a great salad.
  4. Mashed potatoes
    Use red-skinned potatoes so you don't have to peel them. Cut them in quarters (or smaller, depending on the size of the potato), and boil them. Add butter, a few shots of milk, and salt and pepper to taste. Use your hand mixer to get it to a good, creamy consistency. Also fabulous with a few tablespoons of basil (just shred it with your hands) and a HINT of garlic powder. (This is one rare instance in which I like the powder better than fresh...it blends much more seamlessly with the potatoes so that you do not bite into chunks of garlic.)
  5. Sugar-cured ham
    I love those pre-cooked ham steaks that you can buy at the grocery store. They are so delicious and EASY! Cook them on medium-high heat to get a good caramelization on the outside. If you cook it too slowly, it will dry out.
  6. Drop biscuits
    Bisquick makes this so easy because you just add milk. I don't even use measuring cups. I just spoon some of the mix in a bowl and add enough milk to give it a creamy, thick consistency. Until you get the hang of it, you can go by the measurements on the box. Then you just drop them by spoonfuls onto a cookie sheet and bake. We have these all the time with gravy, butter, or blackberry jam.
  7. Corn on the cob
    Nothing could be easier than boiling corn on the cob, and it is amazing with butter and salt. If it's not in season, frozen corn on the cob is nearly as good. I always prefer frozen corn on the cob to the frozen kernels themselves or (gasp) canned corn (which does have its uses...just not in this instance.)
  8. Sauteed mushrooms and broccoli
    In my opinion, sauteed mushrooms are the best when they are simply cut in half and thrown in a sautee pan with some butter or olive oil and kosher salt. The salt is important because it draws out some of the liquid and adds a ton of flavor. The broccoli needs to simply be torn into medium-sized florets and tossed in. For some interest, add a splash of low-sodium soy sauce when the dish is nearly finished.
  9. Spaghetti
    Okay, you had to know I was going to include this on the list. We brown our meat, throw it in a pot of Ragu (Chunky Garden Style is our favorite), and boil some noodles (I love the texture of Spaghetti Rigatti).
  10. Shrimp
    If you're buying fresh shrimp, make sure it wasn't previously frozen. Otherwise, just buy it frozen. It will be much fresher (kind of sounds like an oxymoron, but it's absolutely true). Seafood has to be FRESH FRESH FRESH to be any good at all. If it smells fishy, it is not fresh. Just put the shrimp in a strainer and run cold water over it to thaw. (Side Note: Do not buy precooked shrimp unless you're using it for a cocktail).

    Toss the thawed, uncooked shrimp in a medium-hot pan with some good butter and perhaps some Old Bay, and take it out the moment you detect that there's no more blue. Overcooking shrimp gives it the texture of an eraser. Perfectly cooked shrimp practically melts in your mouth.

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    Resources You Can Use


    Smitten Kitchen is one of the blogs I've recently fallen in love with. The photography is stunning, and the author contantly inspires me to try new things. Highly recommended.
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    If you love to entertain, The Hostess with the Mostess has some great ideas "for contemporary entertaining". I just love the stuff that this girl finds! Or, at least, I'm assuming it's a girl, considering the modern floral motif. Umm...but you never know. Oh yes, hostess. That clears things up.
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    You can tell I'm all about blogging this month. Posie Gets Cozy is another blog that is quickly falling into my Must Read rotation. I just love how she is completely into the little details that make life worth living.

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    End Note


    Thanks to everyone for your support and encouragement of the launch of TodaysHomemaker.com. The site is rapidly filling up with great content, so I hope you'll come back often to check it out. I appreciate all feedback (good or otherwise), so take a minute to let me know what you think.

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