Tuesday, December 22, 2009
Monday, November 16, 2009
I know that there are alot of you out there that are so creative and talented with homemade items, so I wanted to try starting up a swap blog: everyone makes an item and then swaps it with a new person.
To see all the details of this swap, check out the new blog
Remember: you can make ANYTHING. If you don't do crafts but bake, bake some cookies! If you don't do either of those but design awesome things, try designing that person's blog or burn a cd and design the cover! As long as some part of it is handmade you can join in the fun and in turn receive awesome homemade stuff!
Friday, November 13, 2009
Here are some of our fall favs:Edana wanting to go to school.
Wednesday, November 11, 2009
Wednesday, October 14, 2009
- Gu is still the top gag-inducing product one can take for supplements on runs (yes, this is a comparison to the jelly beans, gel balls, and power bars)
- Orange slices are literally little slices of heaven
- Peeing in the brush really doesn't cover anything. (at that point I really didn't even care)
- running backwards intimidates those behind you, even if you reassure them it makes the knees feel better
- You can scream out any random word and people will cheer along with you
- wrapping a knee that already hurts will do nothing
- 26.2 miles is a LONG way
I am so overwhelmingly grateful that I was able to do this. That despite my pride, my Heavenly Father answered my prayer and sent me a little running buddy (thankyou Neshelle, wherever you are!). I am so lucky for all of the love and support of my family. I can't believe that they would drive all the way to St. George to cheer me on. It meant so much to me and I probably really didn't convey that, that day. I love you, my family. Look at all of the beautiful people that came to cheer me on.
Thankyou also to everyone that wanted to be there but couldn't. I am so grateful for just how many people were cheering me on. Thankyou so much for your support and love.
And thankyou, Papa Jones.
Sunday, October 11, 2009
- 3/4 c. warm water
- 1 pkg. (2tsp) yeast (I use Saf yeast. it speeds up the rising time)
- 1 tsp + 1 Tb. sugar
- 1/3 c. olive oil, plus extra for brushing
- 2 c. flour (I used unbleached, all purpose)
- 1/2 tsp salt
- 2 cups stemmed small seedless black or red grapes
- 1/2 c. chopped walnuts (not a fan of walnuts, so I used sliced almonds)
Combine the water, yeast and 1 tsp. sugar in a small bowl. Whisk briefly to combine and set aside for 5-10min. until foamy. Whisk in 1/3 cup of the olive oil.
Whisk the flour and salt together in a large bowl. Make a well in the center and gradually pour the yeast mixture, using your hands or fork to incorporate the flour little by little. When the dough begins to come together, add half of the grapes and mix with your hands to incorporate them into the dough. Turn the dough onto a floured surface and knead it for 5 min. until smooth, breaking the skins of some of the grapes as you knead.*NOTE: The book did not state or even elude to just how sticky this process becomes, so I would stress on folding the grapes into the dough as much as you can...seriously.* If grapes roll out of dough, knead the dough without them and then work them in quickly at the end.
Alternatively, use an electric mixer with the dough hook attachment. After the flour and salt are whisked together, beat on low and gradually add the yeast mixture. When the dough comes together, add half of the grapes. Turn the mixer to med-low speed and mix until smooth, about 2 min.
For the dough into a ball and place it in a lightly oiled bowl. Brush the top with oil and cover with plastic wrap. Set aside until the dough has doubled in size, 1 1/2 - 2 hours. (Not only did I use Saf yeast, but I also microwaved a rice bag, wrapped it in plastic, oiled it, and set it with the dough, cutting the rise time to around 30 min!)
Brush a 13x9in baking sheet (or casserole dish) GENEROUSLY with oil, including sides. Press the dough into the prepared pan. Sprinkle walnuts (or almonds) and remaining cup of grapes on top and press down to flatten into dough. Brush top with oil and set aside to rise for additional 30 min.
While dough is rising, preheat oven to 425 F. Sprinkle remaining 1 Tb. sugar over the top of dough and bake for 20 min.
Reduce temperature to 350F and bake schiacciata for an additional 10 min., til golden brown. Let cool for 5 min. in the pan, then turn out onto a cool rack or wooden board and serve warm.
This next recipe was taught to me by my friend Tamara, out in Norfolk. She cooks like you wouldn't believe and her philosphy with cooking was to not be intimidated by recipes and to just try. I'll be adding some other recipes I learned from her in the future, like her awesome pie crusts (yum!), but for now on to something entirely too good to pass up.
- 4 large sweet onions, peeled and cut into rings
- 1/4 c. butter
- around 4 Tb. flour
- 6 c. beef stock ( I use the beef boulion granules, so 6 c. water with 6 tsp granules)
- 2 c. water
- 3/4 c. creamed sherry ( you can use plain sherry, but I'd suggest creamed. Sooo much better! thankyou, Tim!)
- around 2 tsp salt, plus whatever to taste
- french bread loaf, or baguette
- mozzerella cheese, shredded or sliced
Melt the butter in a large soup pot, over medium heat. Add the onion rings and stir to coat rings in the melted butter. This is the longest part. The longer your onions are cooked and browned, the better your soup will taste. In the beginning, your onions will fill the pot like this
at around an hour of cooking they should look like this.
When your onions are nicely sauteed down and brown, add the flour and stir together til you get a oatmeal-like consistency.
Add your beef broth, water, salt and sherry. Bring to a boil and keep at a low boil for about 4-5 min, stirring occasionally. If you can still see some flour bits, whisk the soup a little til they break up. At this point, taste and add more salt if you'd like.
Slice your bread and place one slice into every soup bowl. Place your cheese ontop of the bread and then ladle the soup overtop, melting the cheese.
If you have oven proof bowls, ladle the soup in first, place the bread slice ontop of the soup, topped with the cheese and broil til your cheese is nice and melted.
Tuesday, September 29, 2009
I love fall. I love fall colors. I love fallen leaves. I love the chilly air on sunny days. I love it.
So, we decided to paint our own fall trees.
It's all pretty much self explanatory, so here are the pics.
Sunday, September 6, 2009
The only way I can describe Jay is by likening him to a Tarzan raised by gators. He lives and breathes gators.
and then worked their way up to a 600lb/ 11-12ft long gator rightly name, Kamikaze. I will never be able to get over the heartpounding realization that my husband was wrangling a gator that was three times his size!
For other videos of Larry's excursion, click on this link http://www.youtube.com/watch?v=5OD3orZHtCg and then you should be able to look up our other videos from this one!