Monthly Archives: October 2010

Favicon Success!

Since I know that I have other friends who use WordPress on their own domain, I thought I would share what I learned about creating and displaying a favicon in the address bar. Favicon is short for favorite icon and it’s what you call the little tree up by my url.

It’s simple enough to create your own favicon. Just find an image that you like on your computer. I think a simple clipart with bright colors shows up best since it’s going to be SO small.

The original image

Use the tool on this webpage to resize your image and save it as favicon.ico. (Just follow the instructions on the page.) Once you generate your favicon, just make sure that you download the favicon.ico.

Upload that to your blog’s Media Library.

Click the image in your media library to find its File URL. Go ahead and copy that url into notepad. Mine was

Now, download the WordPress/MU Favicon plugin and activate it.That’s not too hard, is it?

But here’s where it got a little tricky for me.

You have to go into your Plugins Editor and (gasp!) mess with some code. I always save a copy of the code before I start messing with anything that way if I mess things up, at least I can go back to the original code.

So when you click into the Editor, you’ll have to select the WordPress/MU Favicon and then you’ll look for the code that looks like this:

You take your favicon image url and insert it between the quotation marks after href=.

Click on update file at the bottom of the page, and that’s it. Your favicon should be proudly displayed in your address bar for all the world to see.

If you are using another blogging platform, I don’t have a clue how to get your favicon to show up. I’d just suggest that you google, “How do I upload a favicon on my . . . ” and see if you can find instructions online. I’m not really a techy so I can’t help you beyond these simple instructions.

Oh, and if any of you can help ME figure out how to make my favicon show up in other people’s feedreaders, I’d appreciate the help. As I was googling for information, I saw something that explained that I needed to make sure that my image was loaded on my site as, but I don’t have a clue how to do that. I upload everything through wordpress.

Thanks, y’all. Hope this might help some of you!

It’s all in the bloggy details

I’m still here, just trying to do a little work on this blog to make it feel more cozy and easier for you all to find the information you want. My goal is to come up with a 5 day a week blogging schedule to help me stay on track and to let you all know when to expect different topics.

As it stands, I’m planning to blog recipes on Fridays. I’m not a great cook, but I have friends who are and they share recipes with me. Heh heh.

Other than that, I was thinking that one day would be a story from the animals on the farm.

Maybe another will be about what I’m learning about writing, blogging, setting up my own website, trying to get published. (Would you all be interested in that part of the process?)

Maybe another will be Keeping It Real about our family, homeschool, or what’s going on at the farm.

And then I guess I could select one day to be the God teaches day where I share what God is teaching us day to day.

What do you all think? I’m not sure if that will work because it all might blend together, but I’m just trying to organize my thoughts.

Also, I added a thing in the sidebar where you can get my blog posts by email if you prefer that. Personally I use Google Reader to keep up with all of my blog reading, but you can find my Entries Feed in the right sidebar that will work with any type feedreader.

I set up a new email account for this website and I’ll be adding an email me graphic to the sidebar. My new email is Feel free to email me anytime!

Oh, and that reminds me, if you have my blog listed in your sidebar, please change my link to come to this url: It will help others to find me at this new address. Plus, I’m going to have a jazzy button soon that I’d love for you to put there as well. I’ll be sure to let you know when that’s ready. And I’ll be adding links to MY sidebar (kind of like a blogroll) so please leave me your link if you’d like to be listed.

I think that’s it for now. I sure do appreciate you all reading along and commenting. I think this new website thing is going to be fun. Maybe I can do a grand opening type thing once I get things all spiffed up and have some giveaways. (Do you think that would be fun?)

Stay tuned!

Have a great week y’all!

Potato Soup ala Lisa

Lisa's Yummy Potato Soup!

I absolutely LOVE O’Charley’s Loaded Potato Soup so I was really happy when a friend shared the official O’Charley’s recipe with me. For some reason though, it just wasn’t the same. Then my friend, Lisa, stepped in and shared her potato soup recipe. It is REALLY simple and has become our absolute favorite. We make it using the canned soups, but she also shared a Fat Free White Sauce recipe that she uses so I’ve included that here for you as well. Enjoy!

Potato Soup Recipe by Lisa Embry
7 or 8 cups of potatoes peeled & chopped
1 10 3/4 oz can Cream of Chicken soup
1 10 3/4 oz can Cream of Celery soup
1 onion
salt & pepper to taste

In a large pan combine potatoes, onion, and add enough water to cover, cook until tender. Stir in seasoning & soups until well blended.

Top with any of the following:
Shredded Cheese
Bacon bits
Sour cream

Note: I add Velveeta or similar type cheese as much as you want. Also can add milk and/or water to stretch a little more.

Instead of Cream of Chicken Soup, you can use Fat Free White Sauce.(Recipe below)

Fat Free White Sauce
Credit to 30 Day Gourmet Freezer Cooking Manual

1 cup flour, (1/2 whole wheat is fine)
6 cups skim milk, warmed (I mixed powdered milk)

Chicken or Beef flavoring:
2 Tablespoons of bouillon granules OR
6 Bouillon cubes OR
1/4 Cup of Broth powder

Makes 6 cups.
Note: 1-1/2 Cup of White Sauce = 1 small can(10 3/4 oz) of soup

Optional: For more flavor and vitamins, add any of these finely minced vegetables: sauteed or steamed onion, celery, mushrooms, broccoli.

Optional: For a cheese sauce, just add shredded cheddar, swiss or grated parmesan cheese in desired amounts while sauce is still hot. Stir until melted.

In a saucepan, warm 2/3 of the total amount of skim milk. Place all of the flour and broth flavoring in a mixing bowl and gradually stir in the remaining 1/3 of the milk. When the milk/flour mixture is no longer lumpy, add it to the warm milk in the saucepan. Sitting constantly over medium heat, bring the sauce to a gentle boil. Allow the sauce to boil one minute while continuing to stir. Remove saucepan from heat. Add any of the vegetable options.

The Taming of Baab

When we first got a sheep, it was because I wanted my kids to learn some Biblical lessons about how a sheep follows his shepherd and how a shepherd cares for his sheep.

But God has a sense of humor, doesn’t He?

And so when we got our sheep, we got Baab, the black sheep who always looks like he’s making plans for world domination.

Baab, the black sheep

Even though we bottle fed him and have always lovingly cared for him, he’s never really been one to FOLLOW anyone. In fact, he desperately tries (usually successfully) to avoid being handled at all.

So we thought we should mark October 11, 2010 as The Taming of Baab on our calendars.

Don't kid yourselves, I'm just humoring them.

With the help of a few friends, the boys finally managed to get a lead rope around Baab. And he was actually very calm once the rope was on him.  I was afraid that he might drag the kids around the pasture like some cheap cans trailing behind a Just Married car, but he didn’t.

Because Baab is a good sheep, even if he likes to keep everyone on their toes!

The BEST Chicken & Dressing

Kim & Zoe in the kitchen ~photo by

My friend, Kim, is a great cook and she makes THE BEST chicken & dressing. I know that it was extra good because the chicken and chicken broth came from our own farm-raised chickens, but I just thought I’d share the recipe in case any of you want to give it a try.

Chicken & Dressing Casserole

1/2 to 1 whole cooked chicken, deboned and picked into bite-size pieces
1 or 2 boxes Stove Top type or other dry stuffing mix
1 can cream of celery soup
chicken broth (from cooking the chicken)

Cook the chicken in boiling water just as you would to make stock/broth. Takes 2-3 hours depending on if you thawed the chicken first or not. Mix the desired quantity of chicken meat with the dry stuffing mix, cream of celery soup, and enough chicken broth to just moisten everything (but not too wet).

Bake @ 350 for around 45 minutes, or until heated through. You could probably do this in the crockpot too if you had the chicken cooked ahead of time.