Sunday, 17 December 2017


Songs of reversals these are the words Isaiah cries and Mary sings.  Both proclaim joy in a world turned upside down not just for them, no for all humanity for all time.
A world where personal joy and gain is found in safeguarding the joy of those around you.

A world where everyone lives:

Free of human anger, war and self interest

Surrounded by people who love and care for them

Sheltered from the weather around tables of laughter, love with enough food for all

Full of meaningful pursuits, activities of value, interest and creativity.

Grandma Snyder
Inspired by Juanita Laverty’s December 17th sermon.

©2013-2017 twosnydergirls

Lectionary readings Isaiah 61:1-4, 8-11; Psalm 126; 1 Thessalonians 5:16-24; 
John 1:6-8, 19-28.

Friday, 15 December 2017

English Muffins

Keeping a loaf of bread fresh can be a difficult process when there are only one or two people in a household and even more difficult when you camp as Grandpa Snyder and I do.

This past September we spent three weeks travelling to Saskatchewan for a family wedding and on this trip we learn to enjoy English muffins in place of sliced bread.  We found English muffins easier to keep fresh while we were travelling and just as satisfying when you make a sandwich.  And nothing matches the very enjoyable that unique taste of a toasted English muffin with melted butter and slathered in honey or jam. 

There is nothing quite so satisfying as the crunch of a toasted English muffin.

Baking bread is a skill we planned on revisiting when we retire so once back home we set about deciding whether English muffins were something that we could make ourselves and more importantly something that we could make while we camping. 

The answer is yes and yes.

For a recipe we searched the internet and landed on a recipe from  The recipe is easy to follow, fool proof and results in a delicious English muffin.

This recipe calls for the skillet to be greased prior to cooking the English muffins and we were not happy with the result.  It resulted in a was a dark somewhat soggy outs outer crust. 

Once again we went back to the internet where we found the dry fry method and this provided the results that we were looking for.   Here you heat the skillet to a medium heat and fry the English muffins until there is an internal heat of 194F.

We froze the English muffins in packages of six and freezer for up to three months without any loss in favour.  Again we toast are our English muffins so freezing them does not have an adverse effect on the end result.

We learned through our research that the correct way to open an English muffin is to use a fork inserting it around the outside of the English muffin and pull it apart.

We hope you will try this making your own English muffins.

From our table to yours

Grandma Snyder
2013-2017 twosnydergirls

Wednesday, 22 November 2017

Rabbits of the apple orchard

Four images of the rabbits this October in the apple orchard

Wordless Wednesday

Wordless Wednesday

Wordless Wednesday

Wordless Wednesday

Grandma Snyder

©2013-2017 twosnydergirls

Wednesday, 15 November 2017

Friday, 10 November 2017

Black Bean Turkey Chili

Foodie Friday

Leftovers with just two at home either end up in the compost or the freezer and the freezer is preferable.  From the freezer a delicious dish can be eaten again at a later date or added as an ingredient in a totally new dish.  The only unfortunate aspect of such ingredients is that replicating the new dish can be difficult at times.

No matter this is the nature of Grandma Snyder’s kitchen and it makes meal time thrifty, interesting and delicious.

Today’s recipe starts with a look in the freezer where a package of ground turkey was about to go past the best before date.  Next was a trip to our cold cellar where two jars of our 2016 crop of stewed tomatoes were left and needed of being used.

Foodie Friday

The recipe was clear, chili, a favourite of our grandson who was coming to spend the day with his grandparents on a cold and wet fall day, yes chili it would be providing a warm and hearty meal.

To the turkey and tomatoes, we added garlic from Grandpa Snyder’s garden, onions, black beans, mushrooms and 1 cup of Roasted Carrot Apple Soup that also needed to be liberated from the freezer.

The inspiration that provided that last ingredient for today’s recipe came from Instagram where pictures of chili being eaten over baked potatoes looked most appetizing.

Black Bean Turkey Chili

  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 onion diced
  • 1 lb ground turkey
  • 1 quart stewed tomatoes diced
  • 2 tablespoons chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon oregano
  • ¼ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 cup roasted carrot apple soup
  • 1 can black beans drained and rinsed
  • 1 can sliced mushrooms
  • ½ baked potato per person
  • 2 cups shredded cheese

Foodie Friday

  1.  In a large deep frying pan sauté the garlic and onions until onions are translucent
  2. Add ground turkey and cook until meat is browned
  3. Add all remaining ingredient up to the baked potatoes
  4. Simmer this mixture until chili has thickened to your preferred consistency
  5. Bake the potatoes at 375 degrees F for 45 minutes.
  6. Once the potatoes are baked cut them in half and loosen the white of the potato with a fork.
  7. Place the potato halves on a baking sheet and top with ½ cup of the chili and top with shredded cheese.
  8. Place the oven on broil
  9. Return the potatoes topped with chili and cheese to the oven until the cheese has melted and browned.
  10. Before you plate the potatoes add a generous scoop of chili to the plate, place the potato in the middle of and serve.

From Our Table to Yours
Grandma Snyder

©2013-2017 twosnydergirls 


Songs of reversals these are the words Isaiah cries and Mary sings.  Both proclaim joy in a world turned upside down not just for the...