Thursday, November 27, 2008

Happy Thanksgiving

As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them. 
~John Fitzgerald Kennedy

Tuesday, November 25, 2008

A is for Apron

These are two of the many aprons that I've made recently.  Isn't Cole such a good little apron model?  Yes, that is chocolate on his face.  And yes, he turns 3 on Friday.  Where did the time go.  He was supposed to stay little for much longer than he has.  It was part of the deal.  
He figured out how to get the side down on his crib today.  I was in the shower and I heard a little rumble down the hall and then he burst into the bathroom and just laughed and laughed because he knew he was startled me.  I guess it's about time to graduate to the big boy bed.  Man, I hate to give up that crib.  Oh well.   

Monday, November 24, 2008


This past weekend while I was practicing making rolls and pies, this is what Rick and Summer were doing:

Saturday, November 22, 2008

Because I'm an alumnus

I'm obligated to say this:
Go BYU.  Beat Utah.  While the rest of the state is glued to the television.  I am taking my little fam out to eat.  I hope you win.  I'll check the score when we get back.

Pecan Pie

This is Pecan Pie recipe that I use every year.  It came from my friend, Lora, who got it from a school teacher friend in Kirksville, MO.  I have lost this recipe before and I had to email all of my k'ville buddies one year while I was in Utah to get a copy of the recipe and save the whole holiday celebration.  I think it was LeAnn that finally helped me save the day with the recipe.  Thanks!!
i decided to post this recipe and I got out my recipe folder and I couldn't find the recipe.  I got a little frantic.  So, now it is posted here for me to always have access to my recipe.  Unless the power is out.  But, if it is I probably wouldn't be making a pie.

1/2 c. butterscotch chips
1/2 stick butter, melted
1/2 c. light corn syrup
1 1/2 c. pecan halves
1/2 c. sugar
2 eggs

Heat oven to 350 degrees.  Scatter butterscotch chips and pecan halves into pie shell.  In medium bowl, beat together butter, sugar, corn syrup and eggs.  Pour over nuts and chips.  Bake at 350 for 20 minutes and then place a piece of foil over it.  And bake for remaining 45 minutes. Cool before serving.  Don't eat the entire thing in one sitting.

practice makes perfect

I don't ever remember being this excited for Thanksgiving.  Ever.  I have been practicing all week.  I have made butternut squash, rolls and today it was pie.  Apple Pie.  Just a mini one, but oh, it was good.  I have never made apple pie before and I have some soft apples and I just couldn't bear to toss them.  So, I made a pie with a new recipe for pie crust.  So yummy.  Wish I would have saved a piece.  No, I don't.

Wednesday, November 19, 2008

Eat your veggies

WHY didn't someone teach me about this wonderful vegetable sooner??
I love these little guys. We have been eating them a couple of times a week. I asked Cole what he wanted for lunch yesterday and he said Brussels Sprouts. I am not kidding. They're totally kid friendly. Perfect size for little fingers.
You can steam them or even microwave them. Season them a bit. Add some bacon. My mouth is watering. Go get some. They happen to be on sale this week at Sunflower Market.

Happy November

I am seriously loving this weather. I have it on my calendar to go for a walk tomorrow (short and easy--no running, bummer).
But, when it gets cold, wet and slushy I am looking forward to wearing these:

Printed Wellies

Sunday, November 16, 2008

Family Home Evening

Several weeks ago we sat down for FHE and watched Indiana Jones and the Crystal Skull.  I know, I know, not a real spiritual FHE, but we were together and we had fun.  The following Monday we gathered in the Family Room for Family Home Evening.  Rick asked Cole what song he wanted to sing and without skipping a beat he started, du du du, du du du (if you can't tell, it's the theme song for Indiana Jones)  By about the third beat we all joined in and "sang" Indy Jones for family home evening.
Now, all Cole wants to do is be Indy Jones, watch Indy Jones, sing Indy Jones... 

Tuesday, November 11, 2008

Time to Feast

Another one of my most exciting projects is putting together the menu for Thanksgiving.  Southern Living magazine puts together the most yummy recipes for their November issue.  I could prepare my entire menu from that magazine and Sunset magazine.  Sometimes it's tempting to try a bunch of new recipes, but I'm also torn with preparing the usual foods that we eat every year because of tradition.  I just want to fix tons and tons of food and then not cook for a month.  I could eat Thanksgiving leftovers for weeks--I guess that's a tradition in itself.  When I was talking to my mom about this a few days ago, she said that she would bring cranberries.  I think she might be the only one who likes cranberries, but if that makes it Thanksgiving for her then I say bring cranberries.  It's the same way for me with Pecan Pie.  I have been making Pecan Pie even since the Kirksville era.  I made one and my dad LOVED it.  He begged me to make one every year.  I still make Pecan Pie each holiday season and I think of my dad with every bite.
What are your Thanksgiving traditions?


I've been AWOL for a few days.  I have been working on a huge project:  I have been working on a big, huge master inventory list of food storage items.  It's six pages long.  

The other thing that I have been working on is this:
(I got this from an email from a local emergency preparedness business.  It sounds like good advice.)
Now that temperatures are getting colder it’s a good idea to plan for the winter season. Put extra insulation around the windows and doors. Make sure your emergency fuel supplies, the wood pile, kerosene, etc., are full and sufficient for an extended period of time. Have a supply of extra blankets and warm clothing. Keep the gas tank at least half full at all times.

This month our focus is on Important Papers and Financial Preparedness.
1. Take photos of your home, inside and out; furniture; cars and other personal property for insurance records. Keep copies in emergency kits.
2. Make a list and copy of all bank & savings accounts, mortgages, credit cards, birth & marriage certificates, SSN, insurance policies, car title & registration, current family photos for identification, prescriptions and all other important papers.
3. Keep copies of paper work in a fire/water proof safe in your home. Keep a second copy in a safety deposit box or in another safe place outside the home. Keep a third copy in your 72 Hour Evacuation Kit
4. Add money to your emergency kits – small bills and coins.

Sunday, November 2, 2008


It's a new month so I am warning you that I am being overtaken by some new obsessions:  Crocheting and Food Storage.  Now don't go thinking that I'm leaving some of my old obsessions for good (you know, gardening, canning, aprons).  I just like to keep my obsessions rotated--kind of like food storage.
Speaking of rotating food storage, I was on the eliptical machine the other day (my new best exercise friend) and I was watching Jon&Kate plus 8 .  Kate was feeling momentarily insane and thought it would be fun to make play dough for the younger kids--all 6 of them--which is really kind of like having Cole around for the afternoon.  Here was her recipe for edible playdough:

equal parts:
powdered milk
peanut butter
and really it just tastes like peanut butter cookie I hear.  Maybe next time I'll use crunchy peanut butter...
And just to keep the record straight, last week I canned tomato juice, a ton of tomatillo salsa and some mustard relish.  As my green tomatoes ripen I am going to finish the harvest season with marinara sauce for freezing.
And just in case you wondered, the fall weather here has been wonderful.  It was all I could do to keep from turning on the air conditioner yesterday.  It was THAT hot.  But, not for long.
Leaves - All Seasons