Busy Crazy Life

Modeling Generosity

Teaching our children good financial stewardship is an important life skill, and part of that includes sharing some of what we have with others in need. As parents, we need to model how to be generous to our kids, but that involves much more than just how we handle our treasure; we also need to model generosity with our time, talent, and other ways as well.

Let’s face it, the world isn’t going to show them how to be selfless. So much of our modern culture is very me-first and me-focused. But part of helping create a better world for our children is encouraging them to have an open-handed and open-heart attitude to those around them.

Here are 5 ways to model generosity to your kids.

1. Your time.

This is the ultimate expression of how much we value something or someone. Where we invest our time is one of the greatest ways we model generosity to our children. Are you helping your elderly neighbor by mowing their yard or taking them to the grocery store? Are you mentoring the young man next door who doesn’t have a dad at home?

2. Your words.

You may have heard the joke about the long-married woman who asked her husband why he never told her he loved her. “I told you I loved you the day we got married,” he replied. “and nothing has changed.” Sadly that’s kind of how many people think, but positive words of encouragement and affirmation are like water to a dry spirit. Are you generous with your words of praise and encouragement? Do you make a point of thanking others for what they do, of praising their character, and telling them how special they are? To help you get started in your own home, here are 10 Compliments Your Kids Need to Hear.

3. Your hugs.

While good verbal communication is essential, there are times when we can say more without words. We need to be careful with this one, especially with the opposite sex. We also have to be respectful of other’s space and boundaries, but physical hugs offer what some really need. I think especially of how older people, maybe who are widowed or live far from family, can be starved for physical attention. A hug can also be welcomed by someone who is grieving from a loss.

4. Your talent.

Perhaps you have expertise in the medical arena and can serve with your kids on a missions trip where you can help others. Or, maybe you have financial expertise and can help someone who doesn’t have the means with their finances. Whatever it is, your talent can be used to serve others. You can be a model of generosity to your children.

5. Your possessions.

We show that other people matter to us when we are open-handed with the things that matter most to us. A friend said the other day, “I’ll let people use my car, but I get really uptight if they want to borrow a book!” What possessions do you value most? Are you willing to share them with others?

This final point actually sums up generosity pretty well. If it’s not costing you something, in some way, then you may not be as generous as you think.

Mark Merrill

Spicy Sausage and Chickpea Soup

Take the chill off a fall evening with a bowl of this hearty soup. Spicy Italian pork sausage gives this soup its kick, but you can substitute sweet Italian sausage. 25 minutes and you are done.

1/4 cup olive oil

6 garlic cloves, sliced

1 pound spicy Italian pork sausage, casings removed (or sweet Italian sausage)

1 cup chopped yellow onion (about 1 onion)

1/2 cup chopped celery (about 2 stalks)

1/2 cup chopped carrots (about 2 large carrots)

4 cups chicken broth

1 (15-oz.) can crushed tomatoes

1 (15-oz.) can chickpeas (garbanzos), drained

1/2 teaspoon black pepper

4 cups chopped Lacinato kale (about 3 1/2 oz.) or spinach

1. Cook oil and garlic in a large saucepan over medium until garlic begins to brown, 4 to 5 minutes. Remove and discard garlic; reserve 3 tablespoons of the garlic oil.

2. Increase heat to medium-high. Add sausage to pan; cook, stirring often, until browned and crumbled, about 6 minutes. Remove sausage from pan; drain on paper towels. Add onion, celery, and carrots to pan; cook, stirring occasionally, until slightly tender, about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper; stir in sausage. Bring to a simmer; reduce heat to medium-low, and cook 20 minutes. Stir in kale; cook until wilted, about 5 minutes. Drizzle each serving with 1/2 tablespoon reserved garlic oil.

Southern Living

OCTOBER 2016

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Thank you for the feature.

Homemade Minestrone

This may be more of a winter soup but there is something really comforting about homemade soup...homemade soup and grill cheese for any season. If you are looking for a change from chicken soup or a beef stew this homemade Minestrone will definitely change it up.

2 tablespoons olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 ounces thinly sliced pancetta, coarsely chopped

2 cloves garlic, crushed

1 pound Swiss chard, stems trimmed, leaves coarsely chopped

1 russet potato, peeled and cubed

Kosher salt and freshly ground black pepper

1 (14 1/2-ounce) can diced tomatoes in juice

2 fresh rosemary sprigs

1 (15-ounce) can cannellini beans, drained and rinsed, divided

2 (14-ounce) cans low-sodium beef broth, divided

1 (1-ounce) Parmesan rind

1/4 cup chopped fresh flat-leaf parsley

In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.

In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.

Recipe Giada De Laurentiis

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Three Hobbies You Love

I'm working on it.

Finding time for these hobbies has always seemed to be a problem for me. Something I am working on this coming new year. All work and no play is no fun and it can take its toll. So this year I'm setting time aside for me. Not in a selfish way but to better me.

Healthy Choices is my New Year resolution but its not just about the types of food I eat or the quantity; it is about making healthy choices mentally and physically.

So far so good but it is only day 3.

In all seriousness it will be a interesting as I come across the cob webs that have made a home in me. Sweeping them out and making those healthier choices is also going to be interesting.

How about you, what changes are you making this year?

xo Linda

Taco Soup

My friend Sheri O'Neal shared this recipe at the office. If you like tacos but not the mess this is perfect! Thank you Sheri.

1 envelope taco seasoning

1-1/2 pounds ground beef

2 cans (15-1/4 ounces each) whole kernel corn, undrained

2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)

2 cans (14-1/2 ounces each) diced tomatoes, undrained

Crushed tortilla chips and shredded cheddar cheese

Flour tortillas, warmed

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally.

Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Serve with tortillas. Yield: 8 servings (about 2 quarts).

Picture

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Pea Soup

This was my mother's recipe. A dish she fixed every winter. This is great recipe for left over ham. A simple dish with a few ingredients, just let it cook.

1 bag split peas (dry), rinse well then cover in water in a pot 4 to 5 inches above the peas. Add ham hocks. Salt and pepper, celery seed, medium onion and carrot. Cook on high till a small boil then cook on low until the peas turn to mush.

Picture Betty Crocker

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