Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer

Maren

Maren
I cut this out of a wedding line. I must take more pictures of her.

Wednesday, November 18, 2009

THE GIFT OF MORE LIFE


On November 19 I will be 63 years old. I can’t help but think of my mother who was diagnosed with a brain tumor in her 63rd year. She spent the next year dying a very painful death in the end, brought on, not by the tumor but by the medication she was taking. She never could face her death. The day before she died she said she was “getting better.” Now 20 years later I am her age and I see more clearly why she clung so desperately to her life. Her mind was still young. She enjoyed the sociality of her children and grandchildren who dearly loved and respected her. She had served a mission and longed to serve another one. She was a gifted soprano and had more songs wanting to be sung. She enjoyed the desert, western novels, Mexican food, flower arranging, gardening—yes she loved life—all the good, bad and in-between of it. She had seen it all and still wanted more.

I hope I will think of her every day from now on knowing that each day for me is a gift that my mother did not have. And so everything I can accomplish in my remaining years I dedicate to her: every grandchild I hug, every story I write, every meal I cook for loved ones, every picture I paint, every service I do, every mission I serve, every testimony I bear will be a gift of time that I will cherish and hopefully honor my beloved mother.



Monday, November 16, 2009

CHRISTMAS TREES TO BENEFIT THE WOMEN'S SHELTER

Maren and I decorated trees last night for a benefit auction for the battered Women's Shelter in Kaysville. (With Mike and her friend Amy's help which we couldn't have possibly done without them and still been alive)  Tai Pan donated my materials.  I have done this for 4 years.  This year I got a suggestion of materials and a budget which wasn't quite as fun but the tree is cute.  Maren wanted to get rid of some special tree decorations she has collected for years. (Amy and I both were coveting some of them but they went to a good cause so we didn't take any)  Her tree was very elegant with some beautiful glass ornaments and ribbons.  This picture doesn't do it justice.  See them in person for a couple of days at the Davis Conference Center in layton. 

                      Maren's Tree                            

 My Tree and Wreath

Friday, November 6, 2009

A 360 DEGREE PANORAMIC TOUR OF TEMPLE SQUARE SITES


I saw this on  http://www.meridianmagazine.com/churchupdate/091104degrees.html  today.  It is so cool.  You can have a self guided (with your cursor) panoramic tour of the City, the Tabernacle, the Assemply Hall, temple grounds, the room where the Christus Statue resides and the Temple Square Christmas lights.  It almose made me dizzy. And if you want you can click on the left and see more Utah sites. Amazing!

http://www.utah3d.net/GalleryTempleSquare.html

Sunday, November 1, 2009

GORMET RICE CRISPY TREATS

This is a gooey and yummy special treat. This is an elegant version of the old standby. I changed the recipe a little from my internet source picky-palate.com. I used a little bigger pan 11x14 instead of the 9x13 and liked that size but you could use the smaller if desired. For the bigger pan I used 4 cups of marshmallows on the top. (Buy 2 bags)

 


EXTREME TOASTED MARSHMALLOW CANDY BAR RICE CRISPY TREATS
10 Cups toasted rice crispy cereal
8 Cups of miniature marshmallows
1 Cube of real butter
1 Cup chocolate chips
3-4 Cups mini marshmallows  for the top
20 mini candy bars of your choice cut in 4 pieces.


Melt the butter and add the marshmallows. Can be done in the microwave or in a large pan on the stove. Add the cereal and stir until covered nicely. Stir the chocolate chips into the mass quickly and loosely. You only want the chips to melt just a little. Press into the pan. (The original recipe sprinkled the chips on top of the plain rice crispy mass instead of stirring them in and you could do that if you desired) Top with 3-4 cups of marshmallows depending on the pan size.

Preheat oven’s broiler and position top rack in middle of oven not top (if rack is too close to the broiler, the marshmallows burn instead of slowly turning golden) Sprinkle 3 Cups mini marshmallows over top (or 4 cups if you use a larger pan). Broil in oven just until marshmallows start to puff and turn golden. Watch very carefully, it happens quickly!

Remove from oven (turn off) and press chopped candy bars over toasted marshmallows. Put back in the warm oven for 1 minute. Let cool for 1 hour before serving. Cut with a knife dipped in a cup of hot water and wiped with a paper towel leaving a little moisture on the knife between cuts.

Thursday, October 22, 2009

SPICED PUMPKIN BUTTER


This is good anywhere you would use jam. I found some cute little jars and have 10 jars ready to give away as Christmas favors.











My mother was the queen of canning when I was a child. She made Apple Butter and I loved it. Recently I have come across recipes for Pumpkin Butter. In my love for the Apple version I decided to try this. This recipe came from Better Homes and Gardens. I read the recipe reviews online and those that tried it said the ginger was too strong. I don't like ginger in my pumpkin pie so I didn't use it at all in the Pumpkin Butter. I just increased the Cinnamon and Nutmeg. I like the flavor of this. I also cooked a fresh pumpkin which is not for the faint of heart. I had a pumpkin about 1 foot in diameter which I cut up in 6-7 inch pieces and put them in a large pot with 3-4 inches of water to steam for about an hour. I then cooled the pieces on a cookie sheet and scraped the flesh off the peel. Then I put it in a food processor and blended until smooth. I put the puree back in the pan and cooked, stirring constantly for 1/2 hour or so until some of the water evaporated. Whew! This is work. I am posting an alternate way to cook the pumpkin in the oven which I will do next time because it may eliminate the thickening of the puree by cooking as the pumpkin probably dries out in baking. As you can see by the recipe you can use canned pumpkin. If you use canned I would replace the 1/2 cup of apple juice with 1 can of applesauce.


Spiced Pumpkin Butter
Ingredients
4 cups Pumpkin Puree, or two 15-oz. cans pumpkin
1 cup brown sugar
1/2 cup apple juice or 1 can of applesauce
2 T cider vinegar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Directions
1. In 5-quart Dutch oven combine all ingredients. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low. I used one of those grease popping screens while stirring). I suspect the canned pumpkin would cook faster than the fresh pulp. Remove from heat; cool.
2. Ladle into jars or freezer containers, leaving 1/2-inch head space. Cover; store in refrigerator up to 1 week or freezer up to 6 months.


PUMPKIN PUREE FROM A FRESH PUMPKIN (Oven Method)
Cut pumpkin in 5 inch pieces. Remove seeds and strings. Arrange in a single layer skin side up in foil lined baking pan. Bake covered, 1 hour or until tender. Cool and scoop pulp from rind. Puree in blender or food processor. Can be frozen. Thaw in the refrigerator to use.

Saturday, October 17, 2009

WHAT MAKES LIFE SWEET FOR MIKE ANDERSON?

Mike and his sister Alicia


Do all men get better with age or just mine? Mike Anderson is doing a very sweet thing for me lately besides the dishes every night. I go to the temple on Fridays. Sometimes before I leave and at other times not until after my return I spy a white paper sitting on my shiny black stovetop. It makes me happy because I know this sheet is a hand written note from my thoughtful husband about something he admires about me. It is usually one page with details of his admiration. Most of the notes relate to normal things we women do when we are trying to be a good wife and homemaker. Others are recognition of my personal goals that he respects. It is nice and motivating to see that my man actually notices and appreciates what I am doing...even the simple things.
 
One Thursday morning last summer Mike went with me on a 10-mile bike ride which loops through west Farmington. We do this route often during the summer. I have spent most of this summer going alone as Mike's hip replacement hasn’t been comfortable enough to bike. On this particular day we passed Mike’s sister Alicia, who lives in Farmington Crossing. She was walking on a street in Oakridge with a friend. We didn’t stop to talk but waved a hearty hello. (Alicia tells me that when I am alone they often see me but I don’t see them—excessive concentration?) Mike said to me as we rode along, "Isn’t that great! I saw my sister on the street this morning."



When I returned from the temple on Friday the white sheet of paper was waiting for me to read. Mike told me later that seeing his sister walking on Thursday morning inspired him to write this list:
SOME things that make life sweet:
-Watching our birds
-Sitting on the deck on a cool morning
-A home cooked meal
-Taking a bike ride and seeing my sister walking
-A soft mattress
-St. George in February
-A daughter who lives in the area
-Grandsons
Michael making his first par
Being called "Poppy"
Watching Luke toddle
-Your paintings
-Golf channel/Hitting a long drive
-Visiting Monterey
-Good friends
-A fresh tomato, sweet corn, watermelon, chocolate, your marshmallow frosting on cake, hot fudge
-A movie we both like
-A day without pain
-The smell of fresh cookies
-Finishing a stained glass project
-Hearing a word in Spanish, French, German or Italian and understanding it. (
He knows some of all these languages)-A Sarah Brightman classic
-When a child is happy or has a success
-A pet like Puddles (Maren's wonderful cat)
-Spending my life with you

I feel great joy that I could be a part of the sweetness in Mike’s life. Thanks my precious partner for your generous appreciation for the simple joys.

Sunday, October 11, 2009

CHOCOLATE HOT POTS



I went on a Carnival cruise with Maren in July and the Warm Chocolate Melting Cakes were their best dessert. I gained 4 lbs. eating more than my share. When I came home I began research on a recipe (love the internet). After trying 3 recipes this is the one I created and am pleased with the results.  A friend named them Hot Pots. 
(I have simplified the recipe for those of you who have seen this before.  There was too much information) They are really very simple. 

1 C. butter melted and add:
8 oz. dark chocolate – stir until chocolate is smooth.  If you use semisweet add 2 T. Dutch process Cocoa or what you have. (I often 1 1/2 times this recipe which uses 1 pkg. of Hershey's Dark Choc Chips from Walmart and I still add 1 T. Cocoa. (Love these Hershey chips) 
  
Cool the chocolate for 10 minutes if it is hot. Add 4 eggs and 1 egg yolk along with ½ C. of sugar, ¼ C. of flour and 1 tsp. vanilla. Stir well and chill until solid. This can stay in the refrigerator for a week and it will also freeze (form into balls, chill on a sprayed plate and then lift them in a fold top bag individually . (if you only want to bake a couple at a time like we do) One recipe makes about 7 cups. 

The baking process is the key to success. Buy some small ceramic ramkins 3 1/2 inch (the clear glass ones get too hot.  Ross has them often.  

Fill the Pam sprayed cups with 1/3 C. generously filled cold mixture.  If I have it I make a hole in the middle and add a T Nutella. Bake at 400 for 13-14 minutes. That's what it takes in my oven.  I have also added a choc, or mint truffle in the middle and it is a fun addition.  Don't bake them until the center closes over.  You want the center to be gooey.

A scoop of ice cream on top of the ceramic cups is my favorite. I receive rave reviews every time I serve this. Enjoy!

Thursday, October 8, 2009

LAST WEEK IN MONTEREY CALIFORNIA

Cheryl in the front of her house




I wonder if the friends that we make in our young married adulthood are the most important. They were for me. Cheryl was my neighbor for a few years in Somerset Farms in Farmington. We had children of similar ages. We shared a love of art, crafts and sewing. She was a sister I never had and has remained so through the years even as she has moved to Australia and other states in the US. For the last 15 years (or so) she has lived in the "Pastures of Heaven" so well named by John Steinbeck. This lovely place is located in the Salinas hills about 15 minutes from Monterey. Cheryl's sister Viki, her mother Beth and brother Larry (along with all their children) have come to be our family as well and we have all shared many good experiences together. We spent last week in Monterey with the "group". The guys golfed Poppy Hills and Spanish Bay...a rare opportunity, especially because the Bay was free and the Hills at a discount because Viki and Cheryl's husbands Steve and Ron are Golf marshals there. We love the restaurants in the area. I did a little cooking for the family which is a joy for me. We watched conference together. And we walked the beach and the Salinas hills. Thank you dear friends for sharing our life.
The front yard


Stair to the hills by Cheryl and Ron's house




Walking in the hills

Toro Park Path


Monday, September 21, 2009

CREAMY ZUCCHINI BASIL SOUP


You might think I am having a bumper crop of zucchini this year with still another soup with the green veggie. Not so. I am garden free but I do have a nice farmer's market close that I stock up on fresh produce bi-weekly. Last week we went to a Vietnamese restaurant in St. George (in Washington behind Roadhouse Steaks). I had the chicken soup and it had such a wonderful basil broth it made me think about making my zucchini soup again with a basil flare. I love this soup! I could have eaten the entire pot on Saturday when I made it. Zucchini is not very exciting but it lends itself to interesting additions.


In a dutch oven size pan put:
1 T. olive oil
1/2 medium onion chopped or 2 T dried flakes
3-4 cloves of garlic grated
Stir fry until it begins to brown. Add 6 cups of water and:


1 ½ lbs. of sliced zucchini (about 3 medium)
½ stalk of celery grated
1 medium carrot grated
1 peeled cubed medium potato
½ Cup of loosely packed fresh basil or
1 T. dry basil (taste as you are cooking it might need more. I used the fresh)
2 tsp. Salt to start
¼ - ½ tsp. Fresh grated pepper to taste
Simmer for 20 minutes. Add 2 large peeled chopped fresh tomatoes.


Blend with a hand blender or in batches in a regular blender.
Add ¼ C. whipping cream
Serve with crusty French Bread. Pass Parmesan cheese.


4-6 servings