Day 8: Pork Satay


Will bullet points suffice?  As always, this will not be an exhaustive list by any means.  Just a few highlights from the day.

  • Slept in until 9.  Oh, glorious day!
  • Kaitlyn cleaned, mowed and edged the front yard.
  • Started school at the dining table with a popcorn snack while studying for Sunday school: What Wondrous Love Is This (alto for us girls, while Perry leads bass), Heidelberg Catechism, Conversion of St. Augustine in A.D. 387, II Kings 7.image
  • Sold most of the weight equipment I bought Saturday and listed yesterday to a Craigslist buyer today for a tidy profit.
  • Younger ones did reading lessons while big girls worked on our church’s newsletter, The Homeschool Times.  Kaitlyn is the Editor-in-Chief, and Lydia and Megan have regular columns.
  • Kaitlyn and Lydia prepared and froze another 30# of mashed potatoes.
  • The little ones helped me thoroughly clean the inside of the van.
  • I met another Craigslist buyer at a nearby burger joint to sell more weight equipment.
  • Since I was already out, I ran into the grocery store for some bananas.  See?  Just bananas…and a few other items.

Tonight we had one of our more exotic, adventurous dinners: a Thai inspired stew, roughly based upon a recipe from Taste of Home magazine.  It’s a favorite in our house, and I really should serve it more often.

It’s such a favorite, in fact, that Rachael gave me a huge hug when she heard what I was making.  A second demonstration of how much they love it: Perry and I told them to go ahead and eat without us while we ran an errand, and we came home to find it gone.  Not to fear: we had The Book of Free to fall back upon.  Lenny’s Sub Shop to the rescue!

 Satay-Style Pork Stew

serves 10-12

  • 2-3 lbs. boneless pork, cut into thin strips
  • 1 large onion, diced
  • 2 lbs. parsnips, potatoes or other root vegetables, peeled and sliced
  • 2 sweet red peppers, thinly sliced
  • 3 cups chicken broth
  • 4 tablespoons soy sauce
  • 3 tablespoons rice vinegar or other vinegar
  • 1 tablespoon minced fresh gingerroot (or 1 tsp. ground ginger)
  • 2 tablespoons honey
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 cup creamy peanut butter
  • hot cooked rice
  • 4 green onions, chopped (optional)
  • 1/4 cup chopped dry roasted peanuts (optional)

Stovetop instructions: Saute pork and onion in a few tablespoons of oil until onion is translucent and pork is done.  Add remaining ingredients down to line, and simmer 20-30 minutes until vegetables and pork are tender.  Stir in peanut butter.  Serve over rice.  Top with green onions and chopped peanuts if desired.

Slow Cooker instructions: In a 5-qt. slow cooker, combine everything down to line. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat if nessecary; stir in peanut butter. Serve over rice; top with onions and peanuts if desired.


More 31 Days here


  1. Hmmm, the recipe sounds good but we have a peanut allergy here. Have you tried anything else. Any thoughts (besides flavor) on leaving the PB out…would the consistency change a lot etc?

  2. Amy Davis says:

    Enjoying this 31 day series. Your baby boy eating having his banana snack is adorable! Such a cutie! That soup sounds delish! 🙂 I am also curious about how you will reheat the mashed taters?

    • We’ll be running the coffee and tea bar at the wedding, so we won’t be involved with reheating or serving the potatoes. I’m guessing they’ll probably use either crockpots or electric roasters.

  3. Yes, but HOW are you keeping all the mashed potato batches from spoiling until the wedding and how will you heat them up again? I really NEED to know. Best Regards!

    • They’re frozen in gallon ziplocks. I don’t know exactly how they will be reheated. We’re just following instructions. 🙂

      • I never thought of gallon ziplock bags. Thank you for answering. I’m curious about the reheat. Microwave? But how does it all get hot at the same time to the table…..hmmmmm…..sorry for the fixation…..

        • I don’t know. I’m guessing crockpots or electric roasters, but I haven’t asked. However they plan to do it, I don’t envy the task. We’ll be at the tea and coffee bar, which sounds relatively simple for an event of this scale.

  4. Thanks for posting this series. They’re very interesting, and that pork satay recipe is definitely going to be tried out! What kind of popcorn do you use?

    • We pop our own. It’s yellow, which means it’s probably GMO. Hmm… need to find an inexpensive source for white.

      • Something about this blogpost inspired fixations 🙂 I’d like to know what brand of popcorn you use, unless you meant you grew your own? I’m curious because the brands I’ve tried recently haven’t gone over too well (we pop our own too) but they were organic…

  5. Hey is that a big map tablecloth on your table?

    • Yes, there’s a large world map on each end of the table under the plastic covering. For a long time we put LOTS of fun and educational stuff under the plastic, but there was a growing consensus that it made the table (and the room, by extension) look cluttered so we cut back to just the maps.

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