Monday, March 31, 2008
How cute are they?!!
Thursday, March 27, 2008
All in all, the storm lasted about 30 minutes. Hailey became pretty much oblivious to the whole thing about 15 minutes into it, and at some point they both managed to end up in my bed. It was nice, though, being able to show excitement for another of Heavenly Father's creations, and to share that with our children.
Wednesday, March 26, 2008
I took a picture of the kids, all looking nice in their church clothes. Somehow, we all managed to be wearing red this year, so I decided to leave the red eyes alone since they fit in so well!
Our family has never really done the Sunday Morning Easter Egg Hunt ritual. Don't ask me why, it has just never really happened. Regardless, we still have fun hunting for Easter Eggs with the extended family and enjoying the true meaning of Easter - to celebrate the Resurrection of our Savior.
We had Easter Dinner at my parents' house this year. Great food, and a lot of fun watching the kids go wild looking for eggs. Since I was running the video during the hunt, we didn't get too many pictures.
Chase was very eager to get his hands on the "good stuff". If you look carefully enough, you can count at least 3 pieces of candy he managed to shove in his mouth, complete with one wrapper! So, of course, it all came back out again.Hailey just HAD to wear her new red dress...all day long! She was so excited about it, she didn't want to change after church.
And then there is Rion. Unfortunately, we left his bucket home this year, so we improvised. I don't think he minded too much, as long as he got some candy!
All in all, it was a good day. Other than Hailey feeding Eric a piece of candy with peanut butter in it (while we were at church), I think everyone enjoyed themselves. Now that Easter is over, though...bring on summer!
Tuesday, March 25, 2008
I watched him for about an hour to see if he got any better, but he continued to use his good arm to hold the sleeve of his hurt arm, kind of like a sling, while he moped around. Feeling absolutely horrible, I took him to the doctor. Lucky for me, his arm wasn't dislocated or broken, just sore. Whew! Poor little guy, though!
By the end of the evening, he started moving his hurt arm around, and started bouncing off the walls again. I'm constantly amazed at how resilient children can be! And, I have definitely learned my lesson about their fragile little arms.
Saturday, March 22, 2008
Thursday, March 20, 2008
2/3 c popcorn kernals - pop, pour in brown paper bag and set aside
1 cube butter
1 c packed brown sugar
1/4 c karo syrup
Combine ingredients in microwave safe bowl. Microwave 2 1/2 minutes, stir, then microwave 2 1/2 minutes again. Add 1 tsp baking soda. Stir, then pour over popcorn in brown paper bag. Shake well. Put whole bag in microwave for 1 minute, shake well, microwave 1 more minute, shake well, then pour out in large bowl. Break apart popcorn as it cools. Enjoy!
Mexican Cream Cheese Chicken
12 or so pieces of chicken tenderloins
1 1/2 c salsa
2 cans black beans (liquid included)
Combine ingredients in crockpot. Cook on med-med high long enough to be able to shred chicken. (about 3-4 hours) Once all chicken is shredded, add 1 box of cream cheese (cubed). Stir as cream cheese melts.
Serve over chips or rice (or both), or wrap in tortilla shell with favorite toppings. Optional toppings to add: cheese, sour cream, lettuce, tomatoes, salsa, or whatever sounds really good to you!
Standard Pie Pastry
For a 9-inch single-crust pie:
1-1/4 cups all-purpose flour, divided
1/2 teaspoon salt
2-1/2 tablespoons ice water
1/2 cup Crisco© or other good shortening
For a 9-inch double- or lattice-crust, just double this recipe.
Preheat oven to 425°F (or whatever temp your pie recipe calls for).
Put the Crisco in a medium bowl. Over it, pour 1 cup of the flour and the salt, reserving 1/4 cup flour. With your pastry blender (some old timers use a fork), cut the flour and salt into the Crisco until the mixture resembles coarse meal.
Combine the reserved 1/4 cup of flour with the 2-1/2 tablespoons ice water (estimate, or, if you must be exact, a half tablespoon equals 1-1/2 teaspoons) in a cup to make a smooth paste. Pour the paste over the pastry mixture and continue cutting in with the pastry blender until incorporated. Remember, the less you work the dough, the lighter and flakier the pastry.
Form the pastry into a ball, flatten and roll between sheets of waxed paper (you may see little veins of Crisco here and there, but that's okay) to a thickness of about 1/8 inch and 1-1/2 to 2 inches wider than the pie plate.
Peel off the top piece of waxed paper, invert a 9-inch pie plate on dough surface, and turn the sheet of dough and the pie plate over. Center the dough on pie plate, if necessary, and peel off the second sheet of waxed paper (tear off in pieces, if you like). Fit the dough into the pie plate without stretching it. If the dough tears a little, just pinch it back together.)
Trim the dough to overhang the edge of the pie plate by about 1-1/4 inches, then turn under to make an edge. You can put a fancy crimp in the edge at this point, if you wish.
Pre-Baked Pie Shells:
For a pre-baked pie shell, prick bottom and sides of pastry with a fork to avoid bubbles developing, and bake in a 425°F oven for 10 to 12 minutes until the crust is lightly browned.
Wednesday, March 19, 2008
I am really fortunate to have such a wonderful family! I hope this blog will show others just how wonderful they are.