The Three Little Monkeys and the Big Bad Bull (Video) | Khemists in the Kitchen, Episode 5

Or in other words, season finale! Although we weren’t planning to have a season at all, and we probably aren’t going to do this again.

This particular movie was fun to make. As a family, we children had been kicking around the idea of doing a twist on the traditional Three Little Pigs story, but we hadn’t been able to figure out exactly what we should do or how we should go about it. But since I wanted a nice wrap-up to these recipe videos, and since everyone wanted to make another family movie (it’s becoming a tradition around here), we decided we’d give this a go.

The Three Little Monkeys and the Big Bad Bull video

It took a lot of work, much more than any of us ever imagined at first, but I think it’s ended up worth it. They still enjoy watching it, which means it can’t be too bad!

As my brothers and I were planning the movie—figuring out which part each of us would play, deciding on the final plot, etc, one thing I wanted was to make sure we were all in it somewhere. With eight children in the family, that has the potential to be difficult to do! However, we all have an appearance somewhere, and even little sister managed to get in—she was playing on the floor for 2-3 seconds in one scene.

This is by no means a professional movie, but I hope you enjoy it at least as much as we did creating it and watching it together!

There is a short recipe in the video, showing you how to make ants on a log if you didn’t already know:

Take prewashed slices of celery, liberally spread with peanut butter, and put raisins on top for the “ants”. This makes a quick, easy, yet deliciously healthy snack!

Have you ever been an actor in a video? If not, have you ever wanted to?

–Esther

(Depending on your answer, I have an idea for another post about how we make movies and some things we’ve learned along the way!)

The Rock Stands Forever

When I got home from work today, I found out that a friend of the family who had been planning to come spend the day with us tomorrow came today instead, and brought a friend along with him. It was great to meet her, and nice to catch up with him a little.

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The muddy color in the ocean to the top right is where a river (obviously very silty right now!) is joining the ocean.

After talking for a while this afternoon, most of the family went out to the local beach. We’ve had quite a bit of hot weather lately, so it was nice to relax and wade a little in the beautiful cool Pacific!

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We were on the beach for 15 minutes or so, and then headed up the steep, winding hill to the lookout over the bay. This is a favorite spot for us; we’ve taken quite a few different visitors up there. It never seems to get old, though.

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While we stood at the railing, enjoying the breeze, the sunshine, and the beauty around us, our new friend commented that these rocks have been there for a long, long time—even longer than she or I have been alive. Pondering that fact, looking at the intricately carved cliff face, reminded me of God.

“His Word lasts forever, too,” I commented as I studied the deep greens of the native bush in front of us.

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We might come past and look at it, maybe even dig a little into it to figure out why it looks the way it does. Generations come and go, and yet His Word is always there. Unchanged, unmoved, solid as rock.

“Lots of little faces have come and stared at this rock, just like we are now,” my new friend mused. “Then they go away, but the rock stays there. And more little faces will come and look at it again.”

Through everything—storm, wind, hail, earthquake, beating sun—the rock stands.

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Soon it was time to move on. My cousin, who was also with us, wanted to explore a track he had found there—that we had no idea was in the area, even though we’ve explored that particular beach many different times. It was a fun walk; we did a good portion of it in an hour and a half.

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A container ship we spotted from the lookout on the track.

On the way down, the boys all went at their own speeds, most getting to the beach and changed before we got back.

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I stopped to “smell the roses” for a bit. Except I think I forgot to actually smell them in my attempt to get a good picture.

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All in all, it’s been a gorgeous day! God’s creation is so beautiful . . . hearing the twitters and tweets of birds singing in the native bush, the crash and roll of the waves hitting the beach, the sucking knocking sound of rocks rolling in the receding wave, the indescribable blue blue of the ocean, the beautiful piney scent as we drove under pine trees, and so many other sights and sounds and flavors that I can’t even describe. God is good. God is so, so good.

And the really amazing part? Despite all this beautiful creation, that He can enjoy every single day of every single year, He chooses to love us—who scorn His very Gift all too often.

Challenge: What is one thing you can see from where you are right now that shows His beautiful loving care? That shouts that He is in control?

Favorite Family Dessert: Fruit Ripple Recipe (Video) | Khemists in the Kitchen, Episode 4

When was the last time you had something really fruity that gave you a melt-in-the-mouth experience? Something that was actually healthy to boot? Fruit ripple is the epitome of that, and our family loves this dessert on the rare days when my brother decides to give it to us!

Fruit Ripple Recipe

Originally, this recipe came from an Usborne children’s cookbook. Mom got it out of the library for me back when I was 9 or 10, and I loved it so much that I ended up buying my own copy, even though $15 seemed like a huge amount of money at the time! Our version is changed enough, though, that we think it’s probably okay to share.

Fruit Ripple Recipe

Ingredients:

  • 4 cups of fruit (he used equal amounts of frozen bananas, plum halves, peaches, and black currants—we usually use whatever’s on hand at the time)
  • 1 cup greek yogurt
  • 1 cup whipping cream
  • ¼ cup sugar, honey or a combination (we use a squirt or two of liquid Stevia)

Directions:
Pour fruit into a blender (may be easier to do in a food processor). Add the greek yogurt (may make the process a little easier if this goes in first). Add sweetener, and blend well—should end up with something resembling a very thick smoothie.

Whip the cream, adding a bit of sweetener there as well. Whip it to a good amount of thickness. (Maybe a little thicker than in the video—our cream wasn’t obeying!) Pour into a serving bowl, and then carefully fold the fruit mixture in with the cream.

Store in the fridge to set a little more, until you’re ready to eat it. We put it in the freezer most of the time, and usually it isn’t a problem—except when we forget about it, and then it turns into something like ice cream.

Ever had a dessert similar to fruit ripple before? What is your favorite kind of an easy-to-make dessert?

How to Make Eggnog (Recipe Video) | Khemists in the Kitchen, Episode 3

There’s a bit of a story behind this one…my brother came up with the idea for sharing how to make eggnog one day, but for several days we couldn’t make it because I was working. Finally, we were able to do it—but due to poor planning, and acting-as-you-go, the first take turned out pretty terrible. (I laughed while videoing at one stage! Bad, bad videographer!)

For a while, he was okay with the result, but then decided it should be better if we were going to share it with anyone. Below is the second version, much better than the first.

Be warned: The first 4 min, 40 sec is slightly gross, so if you have a weak stomach I suggest you skip it. It’s not bad, but it does contain rotten eggs and other like disgusting stuff. Bear in mind that the first half is and was supposed to be a spoof, and you should be okay.

Eggnog Recipe (the good kind):

Ingredients:

  • 1 egg (as fresh as possible—we use our own eggs, preferably laid that day)
  • pour in milk up to the 1 cup mark on your blender
  • 1 tsp. sugar
  • a few drops of vanilla extract
  • a couple (slight) shakes of nutmeg

Directions:
Add together in blender, and blend well. Pour into glasses and enjoy!

We make this occasionally now that the boys have discovered how simple it is to make and how yummy it tastes! Usually, we replace the sugar with stevia, because that’s better for us. However, sugar works well too.

Have you had eggnog before? What was your impression of the drink?

Our Favorite Snacks (Recipe Video) | Khemists in the Kitchen, Episode 2

Hello, again! Today, I’d like to share our family’s two most favorite snacks. These are eaten a lot around here—as in, almost everyone has one kind or the other each day.

Our Favorite Snacks Recipe (Video)

The nice thing about these is that they’re simple enough that with a little supervision, my six-year-old brother can make them himself! He thought he’d like to show you how to do it, too.

First, he shows how to make Cheese Bread.

Ingredients:

  • A piece of toast (can be untoasted—works either way)
  • Mayonnaise
  • Slice of cheese
  • Optional: Prepared mustard

Directions:
Take a piece of toast, spread on a thin layer of mayonnaise, lay a slice of cheese on top, and grill for a minute or two until the cheese has melted. Optionally serve it with prepared mustard—some of us like it that way, and others don’t.

Then, he shows how to make Cinnamon Toast.

Ingredients:

  • A piece of toast (can be untoasted—works either way)
  • Butter
  • Cinnamon sugar (we usually mix ¼ part cinnamon with ¾ parts sugar)

Directions:
Take a piece of toast, spread on a layer of butter (thickness depends on preference), sprinkle cinnamon sugar on top, and grill for a minute or two until the butter has melted.

These two are super-easy, but very yummy! Sometimes, instead of putting cheese on the cheese bread, we’ll slice fresh tomatoes onto the mayonnaise and sprinkle some salt and pepper on top. That, too, is a delicious, easy snack!

Over to you: Do you usually have a mid-afternoon snack? What are some of your favorite snacks?

Rice and Tomato Soup Recipe (Video) | Khemists in the Kitchen, Episode 1

Want a  quick and easy, but fairly filling soup? This rice and tomato soup recipe is a great choice—and one our family loves!

A few months ago, a friend of mine reminded me of the attempted recipe video series I started about two years ago (in total, I made three videos). Since then, I’ve learned a little more about how I do things, and creating a recipe video every week is not one of those things I can continue very long.

However, since at the time I was planning a trip, I decided this would be fun to schedule while I was gone. The videoing was completed fairly quickly, the videos made—but I didn’t have time to write the blog posts. Sigh.

Here is the first installment now, made by yours truly with the help of my wonderful brothers.

Rice and Tomato Soup Recipe:

Ingredients:

  • 1 cup of cooked rice
  • 2 cups of whole tomatoes, with the juice (we use canned tomatoes)
  • 1/4 tsp. salt
  • several good shakes of black pepper
  • slight sprinkle of cayenne powder (or chili powder, if you have it—please don’t do as much as in the film, unless you like things very spicy!)
  • crushed medium-sized clove of garlic

Directions:
Add everything together in a pot, and stir well. Bring to a boil, stirring frequently, and serve with grated cheese. Enjoy! (And don’t burn your tongue!)

For our family (9 people, but some small children), we usually use about 6–8 cups of cooked rice, and about 2–3 quarts of tomatoes. The rest of the ingredients are put in according to the mood of the cook—some like it spicy, some don’t, some like a lot of garlic, some don’t, etc. It’s always a popular choice, often chosen for birthday meals around here!

As a way to add some quick protein to the meal, we’ll often bake sausages to go along with this. Maybe add a lettuce salad as well—usually does the trick to fill everyone up.

One interesting note on the origin of this recipe: We’re at least the third generation in our family to be making this. I showed this video to my grandma a while ago, and she said this is quite changed from when she had it as a girl. Her mom used to pull cold rice from the fridge, and dump some tinned tomatoes on top. So for her, simply heating it up is an improvement to the recipe! I’m not sure if I’ve even ever had it cold.

Hope your family will enjoy this simple, but delicious dish! And next week I’ll share another favorite family food!

Over to you: Have you ever had rice and tomato soup? If you have, was it made about the same way? If you haven’t, do you think you’d enjoy it?