I  am so excited to report that eating our first meal last night was a wonderful experience.  Because it cooks like a slow cooker it was easy easy easy. Just put food in the pots and leave all day.  You can either keep track of time for cooking longer or slower recipes or you can face the whole thing South and take off–and though we didn’t actually leave that’s how we did it.

A pic of the oven in use:

  This was the stew I made.  It had squash and zucchini from our garden, basil from our herb garden, sweet onions, diced tomatoes, and red potatoes and was seasoned with garlic seasoning from Grill Shakers and Sea Salt.  You don’t add water as the foods cook in their own juices. YUM

  And this is my Cherry Cobbler dessert that was delicious and perfectly bready.

I got the recipe from this lastest edition of Living Without (in which I am quoted *grin*) and everyone who has tried them as LOVED them! I’ll post my adaptation of the recipe soon

I got the recipe from one of the Gluten Free Gourmet books (cooks fast and healthy I think):

3 cups puffed rice
3 cups corn flakes (I used 2 additional cups puffed rice and 1 cup oatmeal)
1 cup Nutty Rice
1 cup mixed nuts (I used crushed walnuts, crushed macademia nuts, sliced almonds and shreded coconut)
1 cup sunflower seeds (didn’t have any so I used pumpkin seeds and more like 1/4 to 1/2 cup)
1 cup mixed dried fruits (I used dried cherries, blueberries and raisins)
1 cup raisins (I didn’t add this extra cuz I am not a big dried fruit person lol)
1/4 cup natural oil
1/4 cup honey

Mix all the cereals in a bowl.
Roast or saute the nuts (I sauted them in some spray oil until they got warm and soft) and then I added the 1/4 cups of oil and honey.
Don’t add the fruit until you take it out–I put it in at the beginning *blush* and it actually tastes great to me, so I may do that again

I poured all the dry ingredients into the stoneware baking pan (that I’d sprayed with oil) and then poured the nuts/oil/honey mixture over it and stirred it together. Like I said, I’d added the fruit already.

Bake 2 hours at 225 degrees and stir every 30 minutes.

It’s yummy!!!

I made a whipped topping using coconut milk and almond milk and soybean oil (that was all I had but next time I will use sesame or sunflower) and sweetened with just a smidge of honey and a dash of homemade vanilla and it’s YUMMY! So I cut up some peaches and nectarines, throw in some grapes, add some topping and then toss on some shredded coconut, walnut bits and cashews. Can you say YUM???

And we are thrilled! He has been hired by the high school district to do groundskeeping at one of the campuses here and as soon as he passes a certification class will be the bus driver for the sports teams. In September they are sending him to a turf class where he will learn everything you ever wanted to know about turf care for football and baseball fields. Next year when the new campus opens they want to promote him to turf specialist for the district.

He now has retirement, and an income that we can live on, and job hope for the future.

Praise the Lord!