I think that I haven't whole-heartedly blogged lately because I've been so busy reading other blogs, one blog in particular, thepioneerwoman.com. She has a delicious cooking blog, (I love the love the look of her rosemary bread, and I know someone who will LOVE the bleu cheese), photography blog, home and garden, and you must, must, must check out the story of how she and her husband met. I'm addicted to the story itself.
So in love.
Check it out....her blog is just so fun in general. It almost makes me want to live in the boonies. Almost.
11.25.2009
11.23.2009
Weekend Mirths
This weekend we caught up and made ready for the upcoming week.
We went out on a long-awaited date (well, I waited three hours while Jeff prepared for, then took his math test) to a super tasty Greek restaurant in Orem, New Ultimate Broiler. That may not sound too Greek-y, but it is delicious and pretty well-priced.
We cleaned house (and I reviewed all my winter/Christmas decor, day after Thanksgiving it's going up!)
Ran errands and picked up some baking trinkets at Bed Bath and Beyond (that store stresses me out. I could not find anything! Does anyone else agree with me? Jeff had to find everything, he'd come over and be like, "Is this it Rach?". Jeff is really good at finding things. :)
We watched some good (my choice) and some not so good (Jeff's choice) movies while avoiding the encroaching cold weather.
And we finally used up the last of our carefully rationed, $21 a pound, smoked, aged Gouda. Delicious! Especially with Shrimp and Rigatoni Aglio et Olio.
Shrimp and Rigatoni Aglio et Olio with Smoked Gouda
a Rachel original
2 C dry, uncooked rigatoni
3 T olive oil
3 cloves minced garlic
1/4 C diced onion, optional
1/2 lb-1lb uncooked fresh (or defrosted) shrimp, peeled
salt
pepper
Smoked, aged Gouda (or any other cheese of your preference such as Parmesan, or Mozzarella)
Cook pasta. Drain, and set aside in a serving bowl. We like to make as little dishes as possible around here, so I put the same large saucepan back on the stove, you can too...who wouldn't want to?
Add olive oil and minced garlic, and onion if using, to the saucepan and cook over medium (kinda medium-high, if you can set it in-between medium and medium-high) until garlic is fragrant and onions are softened. Add shrimp. Cook until pink and firm. Add pasta back into saucepan and toss/ mix to coat and combine.
Put all back into the serving bowl and finely grate cheese on top. Mix one last time, and serve.
We ate all of this...either it was really good, or we were really hungry, or both!
We went out on a long-awaited date (well, I waited three hours while Jeff prepared for, then took his math test) to a super tasty Greek restaurant in Orem, New Ultimate Broiler. That may not sound too Greek-y, but it is delicious and pretty well-priced.
We cleaned house (and I reviewed all my winter/Christmas decor, day after Thanksgiving it's going up!)
Ran errands and picked up some baking trinkets at Bed Bath and Beyond (that store stresses me out. I could not find anything! Does anyone else agree with me? Jeff had to find everything, he'd come over and be like, "Is this it Rach?". Jeff is really good at finding things. :)
We watched some good (my choice) and some not so good (Jeff's choice) movies while avoiding the encroaching cold weather.
And we finally used up the last of our carefully rationed, $21 a pound, smoked, aged Gouda. Delicious! Especially with Shrimp and Rigatoni Aglio et Olio.
Shrimp and Rigatoni Aglio et Olio with Smoked Gouda
a Rachel original
2 C dry, uncooked rigatoni
3 T olive oil
3 cloves minced garlic
1/4 C diced onion, optional
1/2 lb-1lb uncooked fresh (or defrosted) shrimp, peeled
salt
pepper
Smoked, aged Gouda (or any other cheese of your preference such as Parmesan, or Mozzarella)
Cook pasta. Drain, and set aside in a serving bowl. We like to make as little dishes as possible around here, so I put the same large saucepan back on the stove, you can too...who wouldn't want to?
Add olive oil and minced garlic, and onion if using, to the saucepan and cook over medium (kinda medium-high, if you can set it in-between medium and medium-high) until garlic is fragrant and onions are softened. Add shrimp. Cook until pink and firm. Add pasta back into saucepan and toss/ mix to coat and combine.
Put all back into the serving bowl and finely grate cheese on top. Mix one last time, and serve.
We ate all of this...either it was really good, or we were really hungry, or both!
11.20.2009
Making Pies
Say these words to the tune of the Patti Griffin song, "Making Pies" :)
And then get pie making! I've got some pie baking to do for Thanksgiving, namely some apple, more apple, and possibly a cherry. AND I have some reserved peach pie filling that my sister and I whipped up back in August when peaches abounded. Every time I open up my freezer I see it and I just think, oh peach pie...I'll be using it in the deep winter when some summer is needed, but for now, feast on these and dream of the over-eating, pants-tightening, food fest coming up in less than a week:
{peach and apple pie, more to come on apple...}
And then get pie making! I've got some pie baking to do for Thanksgiving, namely some apple, more apple, and possibly a cherry. AND I have some reserved peach pie filling that my sister and I whipped up back in August when peaches abounded. Every time I open up my freezer I see it and I just think, oh peach pie...I'll be using it in the deep winter when some summer is needed, but for now, feast on these and dream of the over-eating, pants-tightening, food fest coming up in less than a week:
{peach pie, ready to cool}
{peach and apple pie, more to come on apple...}11.19.2009
What the....
It's happened....I am finally writing a research paper and (gasp!!!) I am ENJOYING myself! I'm wishing I could write more pages than the requirement dictates so that I could go on spewing my knowledge on each page, excitedly clicking the keyboard, frantically looking back to see what I've already covered and what I have yet to share, bemoaning the fact that I have to use a schematic or table or figure because the silly thing is taking up needed word space....What is going on?!
Must be the major. Bless you, dear sweet speech patholgy.
Welp, back to writing my paper!
Just so's you know, I've decided to post my blog post from yesterday...I was having trouble deciding whether or not to do it, but what the X, I'm in such a good mood, come what may!!
Must be the major. Bless you, dear sweet speech patholgy.
Welp, back to writing my paper!
Just so's you know, I've decided to post my blog post from yesterday...I was having trouble deciding whether or not to do it, but what the X, I'm in such a good mood, come what may!!
11.18.2009
Grateful...
I was in an accident yesterday. I’m not sure if I should share this story, but I’m extremely grateful for the way things worked out, and it was a nice little reminder that Heavenly Father is always watching out for us.
Here’s the story:
I had gone home to pick up Jeffrey’s clothes and such for his flag football game and noticed while driving that the traffic on one of the main streets, University Avenue, was worse than usual. I started grumbling to myself as I always do while driving in Utah-I HATE HATE HATE driving here. I swear, I’ve never been around so many dumb, non-law-abiding drivers anywhere. It’s ridiculous. Anyway, that was a rant, back to the story. I decided when on my way back up to campus that instead of enduring the traffic on University, I would turn off as soon as possible and take another street.
I turned down this one street (300 S, if you’re curious) and just continued driving, minding my own business, no cars around me, when all of sudden, a car pulled out from a side street (200 N) looking to turn into the left lane going east. I was in the left lane going east. I swerved but I knew before I even heard the “pop”, the disheartening, life shattering, blood run cold “pop” from the sound of your car being hit, I knew she would hit me. We both pulled over, and I started to call Jeff, I felt so sick, and I was really scared.
You see, here’s the real quandary: I don’t have insurance. Due to issues with the title of Jeff’s car, I’ve just been waiting to get insurance until the car was in our name and Jeff and I could sign up for a plan together. Adding to this dilemma was the fact that I also don’t have a current driver's license-mine expired on my birthday (and I’ve already ranted about Utah drivers so don’t get me started on the idiocy of the DMV and government agency daily hours of operation). Basically, this accident was a NIGHTMARE. One we had worried over, but were too complacent with our current conveniences to really do anything about. I was looking at jail time for driving without insurance, and not having a license sure wasn’t going to give me a low bail.
But when I got out of the car to survey the damage, I had to put my call to Jeff on hold. I couldn’t believe my eyes; I remember thinking: “Did she really hit me? I know she hit me…” There was little to no damage. The driver’s side bumper was scratched up and her green car paint was smeared on it a bit, and the bumper had been concaved-not dented-just barely popped out of the car (we’re talking like a centimeter, possible a half centimeter of poppage). I was so relieved! An just kept staring at the car in disbelief. Her car was essentially undamaged as well, and we were both driving our husband’s cars, so we decided to just go our own ways.
Now you know why I had some qualms about sharing this story, and some of you may think that there is little to be grateful for-the car is still damaged, the other driver got away without being punished for her bad driving, the general illegal-ness of the whole situation-but I am grateful. Grateful that I’m not in jail. Grateful that I’m not hurt. Grateful to not be paying hefty fines I cannot afford. Grateful that the car will be still look and function just fine without paying to have the small damages fixed. Grateful that even when we’ve been consistently irresponsible and thoughtless in the things we ought to do as good, law-abiding citizens, the Lord will still look out for us, because He loves us and does not want us to suffer.
I’m treating this experience as a nice little hint, and I have officially stopped driving and am in the process of getting car insurance with USAA.
11.17.2009
Potpourri
...not the pokey, stangely colored kind, or the liquid kind that my Mama used to pour into a miniature crockpot, more like the conglomerate of "I don't know whats" kind. This is the kind of potpourri my life has been lately.
So here's a potpourri post of things that currently float about in my mind:
Date nights with Jeffrey...the other night we went to Chili's with the gift card Jeffrey won from his first place chili. Date nights are getting a bit less frequent with the latest onslaught of intramural football and basketball games, and the encroaching end of the semester, but I love them nevertheless because being with my best friend always settles the turbulence in my life (and consequently our lives!).
Thanksgiving! This picture and this picture make me chuckle...I sure hope I can cook a good bird!
GRAD SCHOOL?
Kinda scary, kinda exciting, kinda competitive.
Anyway, there's just a snippet of what occupies my mind these days.
I hope your minds are considering all past, present, future issues, and that you are all finding joy in your journey.
So here's a potpourri post of things that currently float about in my mind:
Date nights with Jeffrey...the other night we went to Chili's with the gift card Jeffrey won from his first place chili. Date nights are getting a bit less frequent with the latest onslaught of intramural football and basketball games, and the encroaching end of the semester, but I love them nevertheless because being with my best friend always settles the turbulence in my life (and consequently our lives!).
Family. Both present and future. Those with us and those far away. Immediate and extended. I can never express how lucky I am to be a part of such wonderful families.
Thanksgiving! This picture and this picture make me chuckle...I sure hope I can cook a good bird!
GRAD SCHOOL?
Kinda scary, kinda exciting, kinda competitive.
Anyway, there's just a snippet of what occupies my mind these days.
I hope your minds are considering all past, present, future issues, and that you are all finding joy in your journey.
11.16.2009
Weekend Mirths
Oh the weekend was a relaxing one.
It snowed...winter now dusts the mountains. This is one of the times I love Utah best.
After class, I strolled through the Provo Library, just pulling interesting books off the (juvenille reading) shelf. I loved it. It felt so indulgent to just grab whatever caught my attention, and I felt like a little girl again in the days where I spent most every afternoon at the library. 
{rome apples, peeled}
{apples, cored, peeled and ready to be grated}
{crockpot of apples ready to simmer}
It snowed...winter now dusts the mountains. This is one of the times I love Utah best.
After class, I strolled through the Provo Library, just pulling interesting books off the (juvenille reading) shelf. I loved it. It felt so indulgent to just grab whatever caught my attention, and I felt like a little girl again in the days where I spent most every afternoon at the library.With the snow-capped mountains around me and some light-reading in tow, I fixed myself a cup of tea, read, and waited for my Jeffrey to come home.
Saturday afternoon I wanted to do nothing other than bake. So I did. Then I dabbled in homework. Slowly but surely this simplest, homemade applesauce perfumed our home with the rustic smell of roasting apples.
{rome apples, peeled}
{apples, cored, peeled and ready to be grated}
{crockpot of apples ready to simmer}So Cinch Applesauce
8 apples- I like to use Rome apples and sprinkle in a few Granny Smiths
1/2 C water
scant scant 1/2 C granulated sugar
cinnamon to taste (optional)
Peel and core apples, being sure to clear out all the core and seeds from the apples. Chop, rough chop, or grate your apples depending on your preference for super-chunky, chunky, or really not chunky at all (you can always put the applesauce in the blender if you'd like to smooth it out). Put the apples in the crockpot (we like to use crockpot liners-easy peasy clean-up for my honey), pour water and sugar and cinnamon over top the apples and mix. Cover, cook on "Low" for anywhere from 6-8 hours. If you cook it for over 10 hours, you could end up with apple butter, which is also delicious.
We like to let ours cool before we eat it, then we eat it a la carte, or on cottage cheese, or in oatmeal.
8 apples- I like to use Rome apples and sprinkle in a few Granny Smiths
1/2 C water
scant scant 1/2 C granulated sugar
cinnamon to taste (optional)
Peel and core apples, being sure to clear out all the core and seeds from the apples. Chop, rough chop, or grate your apples depending on your preference for super-chunky, chunky, or really not chunky at all (you can always put the applesauce in the blender if you'd like to smooth it out). Put the apples in the crockpot (we like to use crockpot liners-easy peasy clean-up for my honey), pour water and sugar and cinnamon over top the apples and mix. Cover, cook on "Low" for anywhere from 6-8 hours. If you cook it for over 10 hours, you could end up with apple butter, which is also delicious.
We like to let ours cool before we eat it, then we eat it a la carte, or on cottage cheese, or in oatmeal.
11.13.2009
Sweet, Sweet Night
If you live in Provo and you've never been to Sweet Tooth Fairy gourmet bakery, it's time to find out what you've been missing.
Saturday night STF is hosting a date night from 7pm to 9pm and offering their delectable delights at buy one, get one half off.
...that's the sweetest deal you'll find all weekend :)
Some additonal info:
STF has been featured on Food Network, Good Things Utah, and even one of my blog favs, Cupcakes take the cake. I always go for the cupcakes which are so moist and are topped with smooth buttercream. They have awesome flavors like S'mores (!!), Dulce de Leche, Toasted Coconut, Gumball, Cotton Candy, Pina Colada and Key Lime. My personal favorite: Va-NIE-lla squared (not sure why they spell it like that, maybe they're attempting phonetics? I just know the cupcake itself is perfect). Jeffery's favorite: CHOCOLATE...anything chocolate including Double Fudge or Peanut Butter.
Saturday night STF is hosting a date night from 7pm to 9pm and offering their delectable delights at buy one, get one half off.
...that's the sweetest deal you'll find all weekend :)
Some additonal info:
STF has been featured on Food Network, Good Things Utah, and even one of my blog favs, Cupcakes take the cake. I always go for the cupcakes which are so moist and are topped with smooth buttercream. They have awesome flavors like S'mores (!!), Dulce de Leche, Toasted Coconut, Gumball, Cotton Candy, Pina Colada and Key Lime. My personal favorite: Va-NIE-lla squared (not sure why they spell it like that, maybe they're attempting phonetics? I just know the cupcake itself is perfect). Jeffery's favorite: CHOCOLATE...anything chocolate including Double Fudge or Peanut Butter.
11.12.2009
Stocking up
My sister, Krista, teases me about this.
But I think it's wonderful so I am going to share. Here's how to make superbly delicious broth at no additional cost to your budget-a kind of broth that will jazz up your soups and knock your slippers off. And since it's getting colder and soups are sounding more and more like a good dinner idea, consider this a timely suggestion.
I call it "saving vegetable ends". I must admit this wasn't all my idea, it was a suggestion I found somewhere online at some time, but I implement the technique of saving veggie ends as I'm sure no one does. It's rather simple, really. Just whenever you are slicing and dicing vegetables, save the pieces you would normally throw away, put them in a large freezer bag, and stash them in the freezer. When the bag is full, it's time to make stock!
Some stashing tips:
Thoroughly wash all vegetables-you don't want dirt, etc. in your broth
Stash the onion skins! They give the broth a rich color and flavor
Stash unused fresh herbs! I had some leftover parsley that I threw in and it was delish
Stash chicken bones! I like to buy a rotisserie chicken every now and then, separate all the meat from the bones, and save the bones (some with bits of chicken and skin on too) to add to my broth. Bonus-rotisserie chickie makes delicious soups, salads, and wraps
The first time I made broth I let it simmer in my cast iron pot for about 2 hours. But I recently made some broth in the crock pot on the "Low" setting and let it cook for about 8 hours (I put all the veggies and things in, added about 8 cups of water and just a bit of salt, left for shcool, and when I came home it was ready). I think I like this method better, and I also think that next time I'll add 10 cups of water.
After cooking, I pour the veggies and broth through a large strainer, then again through a fine strainer which rids the broth of all the dregs and such. I then put it into a large jar. If I knew how to can things, I would definitely can this. Alas, I cannot (haha unintentional pun alert!!) so I just put a lid on and store it in my fridge. It never sits there long....delicious homemade soup calls my name....
Go ahead and try this! I promise you'll love it- even if your loved ones think you're a freezer-crazy, veggie stashing, frugal frump- it's so worth it.
jars of stock pic from elanaspantry.com
But I think it's wonderful so I am going to share. Here's how to make superbly delicious broth at no additional cost to your budget-a kind of broth that will jazz up your soups and knock your slippers off. And since it's getting colder and soups are sounding more and more like a good dinner idea, consider this a timely suggestion.
I call it "saving vegetable ends". I must admit this wasn't all my idea, it was a suggestion I found somewhere online at some time, but I implement the technique of saving veggie ends as I'm sure no one does. It's rather simple, really. Just whenever you are slicing and dicing vegetables, save the pieces you would normally throw away, put them in a large freezer bag, and stash them in the freezer. When the bag is full, it's time to make stock!
Some stashing tips:
Thoroughly wash all vegetables-you don't want dirt, etc. in your broth
Stash the onion skins! They give the broth a rich color and flavor
Stash unused fresh herbs! I had some leftover parsley that I threw in and it was delish
Stash chicken bones! I like to buy a rotisserie chicken every now and then, separate all the meat from the bones, and save the bones (some with bits of chicken and skin on too) to add to my broth. Bonus-rotisserie chickie makes delicious soups, salads, and wraps
The first time I made broth I let it simmer in my cast iron pot for about 2 hours. But I recently made some broth in the crock pot on the "Low" setting and let it cook for about 8 hours (I put all the veggies and things in, added about 8 cups of water and just a bit of salt, left for shcool, and when I came home it was ready). I think I like this method better, and I also think that next time I'll add 10 cups of water. After cooking, I pour the veggies and broth through a large strainer, then again through a fine strainer which rids the broth of all the dregs and such. I then put it into a large jar. If I knew how to can things, I would definitely can this. Alas, I cannot (haha unintentional pun alert!!) so I just put a lid on and store it in my fridge. It never sits there long....delicious homemade soup calls my name....Go ahead and try this! I promise you'll love it- even if your loved ones think you're a freezer-crazy, veggie stashing, frugal frump- it's so worth it.
jars of stock pic from elanaspantry.com
11.11.2009
Novel Ideas
The leaves are falling now and I am constantly tempted to run around and try to snatch them right out of the air. I'm sad to see them fall, abandoning their trees and exposing bare branches to the infringing winter. The nights are growing longer and soon winter will frosting my windows and encouraging me to cozy up to a good book with a cup of tea.
Here are some never-fail favorite reads (children's books included):
Pride and Prejudice
The Scarlet Letter
Their Eyes Were Watching God
Ella Enchanted
The Walking Drum
The Alchemist
Ginger Jumps
Max and Ruby
Knots on a Counting Rope
And some that I am looking forward to discovering:
Atonement
Three Cups of Tea
Half the Sky: Turning Oppression Into Opportunity for Women Worldwide
Life of Pi-I started, but must finish
The Secret Life of Bees
Lolita
The Blind Assassin
?L.A. candy?- if I ever get to feeling the need for a gossip novel, it’ll be this
A Wrinkle in Time
The Sound and the Fury
The Inexhaustible Gospel
Hopefully I'll have enough time to ditch the textbooks and delve into these enticing novels. Here's to cozy winter nights and minute amounts of dry, textual discourses!
Here are some never-fail favorite reads (children's books included):
Pride and Prejudice
The Scarlet Letter
Their Eyes Were Watching God
Ella Enchanted
The Walking Drum
The Alchemist
Ginger Jumps
Max and Ruby
Knots on a Counting Rope
And some that I am looking forward to discovering:
Atonement
Three Cups of Tea
Half the Sky: Turning Oppression Into Opportunity for Women Worldwide
Life of Pi-I started, but must finish
The Secret Life of Bees
Lolita
The Blind Assassin
?L.A. candy?- if I ever get to feeling the need for a gossip novel, it’ll be this
A Wrinkle in Time
The Sound and the Fury
The Inexhaustible Gospel
Hopefully I'll have enough time to ditch the textbooks and delve into these enticing novels. Here's to cozy winter nights and minute amounts of dry, textual discourses!
11.09.2009
Milkshake Monday
Mondays tend to be hard days, right? In order to instill some deliciousness into the otherwise unsavory day, my high school runner friends and I used to gather at the local BK to get chocolate milkshakes after cross country practice. You might be thinking, "Burger King?", like, "that's the best you could do?" But really, BK choco shakes are sooo good! (Trust me, I've had a lot of them). There's something kinda marshmallow-y about them, which, as has been aforementioned, is superb in my book.
Sometimes I just need the comfort that good memories of friends and traditions can bestow, so when things got gloomy, Jeff and I got Burger King chocolate milkshakes.
Sometimes I just need the comfort that good memories of friends and traditions can bestow, so when things got gloomy, Jeff and I got Burger King chocolate milkshakes.
{cheers to mondays... as long as there's milkshakes}
Weekend Mirths
Simply:
The parents were in town for Krista’s BFA Show
Said show, entitled, “As I Am”, is beautiful-a must see. It will be in Gallery 303 in the Harris Fine Arts Center (HFAC) on Brigham Young University Campus until November 23rd. Go.
Together as a family we shared a beautiful, meaningful weekend that so strengthened my testimony that families are forever, and that families are founded on love. I feel so blessed to be a part of the wonderful heritage which is my family; I am especially in awe and so grateful for my angel mother, and the matriarch of all, sweet Dorothy Hare, my grandmother.
The parents were in town for Krista’s BFA Show
Said show, entitled, “As I Am”, is beautiful-a must see. It will be in Gallery 303 in the Harris Fine Arts Center (HFAC) on Brigham Young University Campus until November 23rd. Go.
Together as a family we shared a beautiful, meaningful weekend that so strengthened my testimony that families are forever, and that families are founded on love. I feel so blessed to be a part of the wonderful heritage which is my family; I am especially in awe and so grateful for my angel mother, and the matriarch of all, sweet Dorothy Hare, my grandmother.
To wrap up the weekend, we had a big family dinner at my aunt's house, after which Jeffrey and I creamed everyone in BS Webster...go team Klis!
11.05.2009
Home sweet home
Jefferson and I will celebrate our 6-month anniversary this month! I believe this still makes us newlyweds, but now we're legitimate newlyweds, right? In honor of the upcoming celebration, and the super-cala-fredgulistic-expealisdociuos event it commemorates, I'd like to share with you the special place where we spend our every day.
Here it is: our Love Nest....
{these pictures are from when the house was decorated for Halloween, so they are one last ghoulish delight before I say goodbye to Halloween until next year}
{our dining room also masquerades as our "office", "breakfast nook", "mini pantry" and as a hallway to the kitchen}
{the mini pantry is there by the trash...don't worry! there is no waste contamination, it's all canned goods. if those things can survive wars they can survive nestling by the trash}
{sorry about the sloppiness of the picture- those who know me well know that I tend to get the shakes, and it sure makes picture-taking difficult with my camera. believe it or not, this was the best shot}
{I feel a little awkward showing everyone my bathroom, is there something socially wrong with this? anyway the picture doesn't do it justice. the bathroom may look small but for a tiny apartment, i'd say it's large... and the linoleum floor is fabulous!}
Jeffrey was napping after working the 12am to 6am shift when I took these pictures, so I didn't get one of the bedroom. I'll be sure to remember to get one up soon.
Here it is: our Love Nest....
{these pictures are from when the house was decorated for Halloween, so they are one last ghoulish delight before I say goodbye to Halloween until next year}
{our dining room also masquerades as our "office", "breakfast nook", "mini pantry" and as a hallway to the kitchen}
{the mini pantry is there by the trash...don't worry! there is no waste contamination, it's all canned goods. if those things can survive wars they can survive nestling by the trash}
{sorry about the sloppiness of the picture- those who know me well know that I tend to get the shakes, and it sure makes picture-taking difficult with my camera. believe it or not, this was the best shot}
{I feel a little awkward showing everyone my bathroom, is there something socially wrong with this? anyway the picture doesn't do it justice. the bathroom may look small but for a tiny apartment, i'd say it's large... and the linoleum floor is fabulous!}Jeffrey was napping after working the 12am to 6am shift when I took these pictures, so I didn't get one of the bedroom. I'll be sure to remember to get one up soon.
11.03.2009
10 Second Clean-up
I don’t know how many of you remember the TV show, “The Big Comfy Couch”, and if you do know of it, if you ever dared to watch it. The obscenely vibrant colors, the fact that Loonette the Clown could stretch the times of the day, and those freaky little dust bunnies under the couch all contributed a bit of eeriness and shall we say, irregularity, to the show.However, there was one feature of “The Big Comfy Couch” that my sister and I found advantagous to our lifestyle: 10 second clean-up time. Basically, Loonette grabbed everything that was strewn around the room and shoved it under that big, comfy couch- a very handy tactic for a young child to have in the bag.
My aunt Chrissy recently reminded me about my sneaky, unclean, clean-up habits of yesteryear when she shared this story:
“Good morning ladies…
I walked into the family room and Cam was busy as a beaver cleaning up his toys by putting them under the couch and singing the clean up song”-- (Barney-another childhood nightmare!)-- “It reminded me of a time when 2 little girls and a mom were getting ready to visit their grandma/mom but couldn’t leave until the girls’ room was cleaned. The girls picked up their room and their mom inspected it. They did a great job. Half way to gram’s house the two little girls started snickering and were delighted with themselves. Their mom asked them what they were laughing at and the little girls told her that they shoved everything under their beds!”
Mama was not too happy with us.
{busy little Cameron}
{messy little sisters}11.02.2009
Weekend Mirths
Friday our church had their annual chili-cook off and Halloween costume contest and Jeffrey won the chili-cook off!! He made the chili all by himself!! Really he threw it together an hour before the cook off so we both felt guilty about winning, and we are on the Activities Committee so we bought the prize so that was a little anti-climatic. If anyone wants a gift card to Chili’s restaurant, we can give provide. What we can’t give you though is the recipe to the award-winning chili. Sorry. I’ll give you a hint: it was a white chili.
Saturday was Halloween! Shane, Chelise, Jeffrey, Krista, Steve and I gathered at Krista’s house to drink cider, watch the cartoon movie “Ichabod Crane" and munch on these taste bud ticklers:
Want to try them for yourself? Recipe from food network.
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