Wednesday, December 30, 2009
January- We went to Atlanta for my annual Premier Regional Rally, and we also had our first big snow of the year!
February- Shane and I were treated to a cruise to Mexico without kids. Cold, but a nice vacay.
March- The polish incident: Sydney pours an entire bottle of hot pink nail polish on the sofa and her feet.
April- I cut all of my hair off. Spent a long weekend in DC at the Gaylord, and caught up with an old friend there. Syd was bitten by a camel at the petting zoo at church. We also spent a week at Myrtle Beach with my mom for Easter, and Syd showed off her new-found underwater swimming skills (@ age 3!)
May- Mother's Day Tea with Sydney and her preschool class. Tyler graduated from Kindergarten! Welcome to summer.
June- Both kids played Tball/baseball with the YMCA. Shane became official with a logo for Eden's Gate. Lots of days at the pool. Shane and I celebrate 10 years of marriage. First of many trips to Carowinds on the season pass. VBS for both kids at HTLC.
July- 4th of July kids parade downtown. We decorated bikes and scooters accordingly. Also spent the 4th at the lake with friends and a boat. Great fireworks! Annual trip to Dallas, TX for Premier's National Rally. Returned with (undiagnosed) swine flu. Kids spent a week at Mimi's at the beach.
August- Birthday month. Tyler turned 7 and Sydney turned 4. Partied accordingly! Also, school started again by month's end. Tyler begins 1st grade- and stays for lunch and until 3pm for the 1st time @ school. Syd goes to preschool 3 days a week instead of just 2. Goodbye summer.
September- Shane's birthday and his last one as a "thirty-something." Went to a UNC game, wandered around Chapel Hill, and had dinner with some good friends that we rarely see. Tyler lost some baby teeth Also, found that I could be "crafty" and made my first tutu.
October- My birthday. Annual trip to Grandfather Mountain. One last trip to Carowinds for Howl-o-fest. Trip to the pumpkin patch with Sydney. Various Halloween festivities and house party pre-trick or treating.
November- Visit to Oxford. Fishing with Grandaddy. Thanksgiving with Gigi. Trip to SugarPlum to find a Christmas tree. I discover how much fun painting bisque can be!
December- Lots of baking! Tyler sings in school Christmas program. Syd is an angel in the preschool pageant. Trip to Oxford, and also to mom's new "castle" at Myrtle Beach. Kids have their first White Christmas! Santa spoils the kids as only Santa can do.
Whew! What a year! I'm sure I have missed more than a few details. But it is safe to say that it has been a very full year, and we have been very fortunate and very, very blessed.
So now it is Goodbye 2009, and Happy New Year 2010!
May the Lord bless this year with more than we could ever hope, or dream, or imagine!
Monday, December 14, 2009
Sunday, November 22, 2009
Perhaps if I spent more time with a thankful heart for all that He has blessed me with, I would be less tempted to focus on whatever is this week's/day's/moment's problem. Today, my prayer is that I will have an attitude of gratitude, and that I will share it with all whom I come in contact with. Let us be thankful!
Thursday, October 1, 2009
With 10/31 quickly approaching, my mind is aflutter with tutu costume ideas (pumpkin, witch, etc.) I just wish there were more little girls to make them for in our life, as Syd can only wear one for trick or treating, and she wants to wear the one pictured above (with 100 yards of tulle!!!!) So if anyone needs a tutu.....you know where to come now!
Sunday, August 30, 2009
Sunday, August 9, 2009
Another year older and several inches taller, that's our Tyler. This past year has been pretty eventful for our first-born son. He started (and finished) Kindergarten at Hickory Christian Academy. He played 2 sports, soccer and baseball. He lost his first tooth...and his second tooth and third tooth as well! He's learned to read independently, and has also shown some serious brain power when it comes to math (something he did not inherit from his mom, I assure you!)
He also went to his first sleep over at a friend's house this year. And to top it all off, he rode on his first upside-down roller coaster, and many, many more since! Yes, he has definitely done some growing up this year and it shows. This year's birthday was celebrated with a party for 15 at Hickory Dickory Dock, and included putt-putt, bumper cars, bouncey houses and slides, and token games. Fun!!! We are thankful for the blessing of this energetic, spirited, intelligent, and loving child...and we pray for another year of fun, learning, and growing some more!!!! We love you birthday boy!!!
Saturday, July 11, 2009
The next idea is local festivals, particularly today there is a Blackberry Festival in Lenoir. It sounded really fun, with your usual festival foods and kiddie attractions, plus the crowning of a Little Miss Blackberry and a blackberry eating contest! And of course blackberries for purchase by the pint. I will do a little more research for other area festivals in the future, as these are always a good source of inexpensive family fun.
I love that this area has so much to offer!
You can never claim boredom if you just know where to look!
Friday, July 3, 2009
Wednesday, June 24, 2009
- 1 whole 5 to 6 pound chicken
- 1 can of beer
- 1 cup spice rub, or your favorite blend of spices (garlic, paprika, salt, and pepper work great)
1. Before we get started. Make sure that the can of beer fits inside the chicken.
3. You want to cut the top of the can off the beer can. This maximizes the flow of moisture from the beer to the bird. Most any can opener can be used to cut the top off a beer can. You will need to get rid of half the beer from the can "some how"... that's up to you! Next add 1/2 cup of your spice rub to the can and give it a quick stir. The can is now ready.
5. Place the beer can on the grill right where you want the bird to be.
With the can in place it is time to sit this bird down. You are going to get your hands dirty here. You want to slowly and gently sit the chicken over the can. Try not to force it or put too much pressure on the bird to get into position. You might need to press it down a little, but you shouldn't have to force it.
6. You'll want to maintain a temperature in your grill around 300 to 325 degrees F. during the cooking time.
7. When this bird reaches an internal temperature of 175 degrees F. your bird is ready to come of the heat. Measure the temperature in the thickest part of the thigh being careful not to touch the bone with your thermometer. You want to let it rest for about ten minutes before you begin carving it. A 5 to 6 pound bird should take you about two to three hours to cook depending on the temperature.
8. Once the chicken has had time to rest (again, 10 minutes) it is ready to carve. Sometimes the can tends to get stuck inside the bird. Typically there isn't much (if any) liquid left inside the can. Lay the bird down and pull the can out gripping it with a pair of tongs.
Carve it up and enjoy.
Saturday, June 20, 2009
Tuesday, June 2, 2009
2 shots Chardonnay
1 shot Real Lime Juice
Shake well. Strain and serve in salt-rimmed margarita glasses.
Yum- yum summer drink!!!!!
Wednesday, May 27, 2009
1. Kool Park Pool
2. Carolina Movie Matinee (just $2!)
3. Udderly Delicious Putt-putt and Ice Cream
4. Bowling at Pin Station, AMF, or Bo's
5. Hickory Dickory Dock
6. Camping in your own back yard
7. Day trip to Lake Hickory
8. Have a family game night
9. Eat dinner outside
10. Tye dye t-shirts
11. Have a Paint day! (tempura)
12. Catch fireflies
13. Bake cookies for the neighbors
14. Plant a garden
15. Have a "field day" with neighborhood kids
16. Have a water balloon fight
17. Go to a strawberry or blueberry farm
18. Wash the car together, then have a bike/trike wash too
19. Visit the Science Center/ Art museum/ Library
20. Picnic at the park & feed the ducks
21. Take a field trip to Discovery Place in Charlotte
22. Roast marshmallows and make s'mores
23. Let the kids play restaurant and cook for daddy
24. Field trip to a mountain stream and go tubing
25. Have a neighborhood game of kickball
Wednesday, May 6, 2009
Cake: Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath (see page 119). Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)
Frosting: In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes.
Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.
Chocolate variation: In step 1, reduce flour to 2 cups and add ½ cup unsweetened cocoa powder. Top frosted cake with shaved dark chocolate.
Lemon variation: In step 1, add 1 tablespoon lemon zest to flour mixture. In step 2, omit vanilla extract and beat in 2 tablespoons fresh lemon juice with buttermilk.
While cakes are baking, bring ½ cup sugar and ½ cup water to a boil in a saucepan. Add 1 thinly sliced and seeded lemon and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to waxed-paper-lined plate. Stir ¼ cup fresh lemon juice into syrup.
Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. For frosting, substitute 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
Saturday, May 2, 2009
2 jars of your favorite spaghetti sauce
1 1/2 lb. hamburger, browned and drained
8 oz. uncooked Mueller's lasagna
1 lb. Ricotta cheese
8 oz. Mozzarella cheese, shredded
1 c. Parmesan cheese
Bake at 350 degrees for 45-55 minutes until lightly browned and bubbly. Allow to stand for 15 minutes for better cutting. Cut into squares. Makes 8 big servings.
Wednesday, April 29, 2009
32 large mushrooms
1/2 cup Parmesan Cheese
12 oz. frozen spinach souffle, thawed
Remove stems from mushrooms. Scoop out stem base with teaspoon. Chop stem and stem base and add to souffle. Add Parmesan and mix well. Fill each mushroom with mixture and place on lightly greased cookie sheet. Bake at 350 for 20 minutes. Easy!!!!
Friday, March 27, 2009
Here's an easy to throw together cake to go with your coffee as you linger over the paper in your PJ's this weekend!!!!
2 cups Bisquick mix
2/3 cup of milk
2 Tbsp. sugar
1/3 cup Bisquick
1/3 cup packed light brown sugar
1/2 Tsp. cinnamon
2 Tbsp. cold butter/ margarine
Mix cake ingredients together and pour into greased 9-inch round pan. In separate bowl, mix topping ingredients until crumbly (get your hands in there!) Sprinkle topping over cake. Bake at 375 for 18-22 minutes, until golden brown. Best served warm!
Thursday, March 19, 2009
1 package yellow or white cake mix, prepared as directed on package
1 can sweetened condensed milk
1 small can coconut milk
1 tub whipped topping (Cool Whip)
1 bag coconut, flaked
1 wooden spoon (for pokin' !)
Bake cake in 13x9 pan. Remove from oven, and while still hot, poke holes all over the top with handle of wooden spoon. Pour evenly over cake sweetened condensed milk. Wait a moment for the cake to soak up some of the liquid. Now pour coconut milk evenly over top of cake (you may decide to use only 1/2 of a can, so eyeball it.) Cover cake and place in fridge for one hour. Remove from fridge and "frost" cake with whipped topping. Sprinkle evenly with flaked coconut, pressing into whipped topping. ENJOY!
1 box chocolate cake mix, prepared as directed on package
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 tub whipped topping (Cool Whip)
6 Skor or Heath candy bars, chopped
1 wooden spoon (for pokin' !)
Bake cake in 13x9 pan. Remove from oven, and while still hot, poke holes all over the top with handle of wooden spoon. Pour evenly over cake sweetened condensed milk. Wait a moment for the cake to soak up some of the liquid. Now pour caramel evenly over top of cake. Cover cake and place in fridge for one hour. Remove from fridge and "frost" cake with whipped topping. Sprinkle evenly with candy bar chunks. ENJOY!
Thursday, January 22, 2009
Tuesday, January 6, 2009
I will admit, I started off this afternoon pretty stressed. Fearful even. But first let me say that this morning was great! The kids were at school, so Shane and I got to go running together...something we have not done in YEARS. But afternoon brought reality crashing back on me. Primarily, that I had taken too much time off of work and now I am woefully behind, which creates a major financial strain on us. But the pity party that I wanted to throw was not going to put cash in my bank account, much less pay the tuition bill that's due, so that meant it was time to get it together! I love the verse from Ephesians 3:20, "For God can do exceedingly, abundantly MORE than I can ever hope, dream, or imagine." I don't have a lot of scripture memorized, but I cling to that one a lot because I am often stressed out and fearful of what lies ahead. But then I think, is this bigger than my God? No way!!! He can do ANYthing!!! Including a *huge* blessing of my efforts this evening "at work." Please let me be a good steward of the blessings He has given me tonight, and help me to remember to Fear Not, because my God is so big, so strong and so mighty, there's nothing my God cannot do! :)
Friday, January 2, 2009
- This is our official family homepage. I hope to share pictures, thoughts, prayers, hopes, dreams, and maybe a few recipes too. I am married to my soulmate Shane, who is so good to me. We have two gorgeous, rambunctious, sweet, funny kiddos. Tyler is 8, and Sydney is 5. They keep us on our toes, and we are better in every way because of them! Life can be stressful and hectic at times, but we know that God has us exactly where He wants us to be- we are so blessed!