Monday, April 14, 2014

A Milestone

 
Prom was April 5th and my oldest was invited. This was a super. Huge. Big. Deal. For one thing I am not old enough to have a child old enough to go to prom. Right? Plus! She is a freshman and her boyfriend is a senior. She isn't allowed to date, but for prom we made an exception.
 

 

I was so pleasantly surprised by it all. I loved seeing her so happy and dressed up. She was glowing. The teenage years are rough, and to get this gift, this blessing of pure joy all day long as we prepared for prom, was something so unexpected and wonderful.

 

 

They had a great time and I am so glad we let her go. We are very rural here, so the dinner and dance were at a church hall within our district and an after prom was immediately following at the school. I really hope they don't change the locations because this is what made it much less stressful in the end. I didn't have to worry about them going out of town.



In other news, my youngest turned 13 this week. Wow. Two teenage girls. Pray for me please!

 

My how times flies!

 

 

Saturday, February 1, 2014

An Update Through Instagram

It snowed last night. I love to go out right after a snow when it is still and quiet. You can hear the birds chirping and it is so peaceful for me. I also love to take our dog, Jack, out to play in the snow. In this pic I had just given him a treat and he wants another. It was actually a carrot flavored horse treat that I'd gotten for Rowdy, our horse. Apparently dogs aren't picky.

Last weekend we went to MU in Columbia, MO for our oldest daughter to compete in an indoor high school track meet. This was the sunset on the way home. It was fabulous.

This is a creek near our house this winter. I took this from my car as I was stopped on the low water bridge that goes over it. It was actually nearly 50 degrees that day believe it or not.

My two babies. Not so much babies any more. I just love them. It doesn't feel like the feeling is mutual lately, but I guess that is part of their growing up process.

I found this on Pinterest. I just love it. Isn't this the truth moms? All the pressure girls are under to be good at sports, have the best hair, clothes...a boyfriend. It is just exhausting for them. If only they could see, and really know, how wonderful they are to us. ((Sigh))

So, hopefully this catches you up a bit on my life since...Thanksgiving. Little Instagram snippets, that is what my life boils down to at the moment. Don't blink or you might miss it!

Thursday, November 28, 2013

Happy Thanksgiving

 

I am hosting Thanksgiving again this year. I am looking forward to seeing my mom. She flies in at noon tomorrow so we are having a late afternoon/evening meal. I haven't seen her since July. She moved to Phoenix over a year ago, so I am glad to see her whenever I can. It is late and I keep falling asleep typing this so I think I will call it a night! Happy Thanksgiving!!

 

Saturday, November 9, 2013

Soup Supper



My husband had a bumper crop of onions this summer and tonight we are having French onion soup! I have never made it before, but I think it will really be good. It smells heavenly as the onions sizzle away in the skillet. It is a crock-pot recipe and so slicing and cooking the onions is the only "tough" part. Super simple recipe!

French Onion Soup

From Gooseberry Patch Slow Cooker Recipes

4c. Beef broth
3c. Yellow onion, thinly sliced
1/4c. Butter
1 1/2t. Salt
1/4c. Sugar
2T. Flour
Optional: 1/4c. Dry vermouth or sherry (I had vermouth so that is what. chose)
1c. Grated Parmesan cheese
8 slices French bread
Optional: additional grated Parmesan cheese

Pour broth into a slow cooker set on high; cover and set aside to warm. In a skillet over medium heat, cook onion slowly in butter until tender, about 15 minutes. Add salt, sugar, flour and vermouth or sherry, if using. Stir well; add to broth in slow cooker. Cover and cook on high setting for 3 hours, or reduce heat to low for 6-8 hours. At serving time, stir n cheese. Toast bread in oven or under broiler; place bread in soup crocks. Ladle soup over bread; sprinkle with additional cheese, if desired. Serves 8.
***Be sure to double it for a hungry family of four!

Friday, November 8, 2013

Fall Friday


It's a beautiful day out today...I think. I have been inside all morning working on different projects. These pics are of my view today. I have class in a jiffy so I will make this short and sweet!

Last night our youngest daughter played in her first junior high basketball game. She was great and her team came out with a victory!
Our HS football were district champs this year so we have another football game tonight. Hopefully it won't be too cold. Sunday we go to Lawrence for our niece's confirmation. It is supposed to be a lovely weekend and I hope I can get out and enjoy it!

 

Thursday, November 7, 2013

What I'm Reading

I could go into a lengthy post about my summer...and fall, and everything I have been up to since my last post back in 2009, (just kidding, but only a little) but wouldn't you rather I just jump back in?

I am in Block A (blocks are just groups of classes they make you take together) of my Elememtary Ed program at K-State this semester. I think it has gone as well as expected. I really am learning a lot and cannot wait to start teaching for reals in a couple of years. I enrolled in Block B for next semester on October 28th and I found out I will get to teach a lesson in an actual classroom with real kiddos every other week! If that doesn't make it real I don't know what could.

I am getting a chance to read A LOT this semester which is one of my favorite things to do even if I don't get to choose my reading material.

Hopefully I will get to finish the second half of this book over Thanksgiving break (I get a whole week off!) that I started at the end of the summer. It is her best one yet from what I have read so far.

Sunday, July 21, 2013

Zucchini Cake

The garden is really producing. We have tomatoes, okra, beans, onions, cucumbers, and zucchini right now. We have already enjoyed lettuce, sugar snap peas, carrots, rhubarb, kale, and cherries. We've discovered diatomaceous earth as an effective non-toxic pesticide for squash bugs. Until this year, we would get a few zucchini and then the plants would be so overcome with squash bugs we would have to rip them out. So far so good this year. Diatomaceous earth is fossilized plant material that basically tears up the bugs' insides. It is harmless to mammals and it is pretty cheap. We found some at a local home store near the other pesticides. We just love zucchini around here. We have both the yellow and green varieties. We eat it grilled,saut├ęd, in casseroles, breads, and {my personal fave} in cakes. I made a chocolate frosting for this one, but cream cheese frosting is equally delicious! Enjoy!

Zucchini Cake

3c. grated zucchini

3c. sugar

1c. oil

4 eggs

3c. flour (can add 1/3c. more if it seems too moist)

1/2t. salt

1 1/2t. cinnamon

2t. baking soda

Mix oil, sugar and eggs until well blended. Mix in zucchini. In a separate bowl mix flour, salt, cinnamon, and baking soda. Gradually add to wet mixture until well blended. Pour into greased and floured 13 x 9" pan. Bake at 350 degrees for 50-60 minutes until it tests done with toothpick. Frost with your favorite chocolate or cream cheese icing recipe.

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