Sunday, September 30
night-night time
we were on our way out the door today to go watch Jon play football. I asked Carson to go get the 'cars' that he wanted to take with him. he quickly ran upstairs to his room. A few minutes passed and he had not yet returned. I began to walk up the stairs and heard him singing. I proceeded to open his bedroom door where I saw six of his cars lined up in his rocking chair. He was 'rubbing' their backs and singing the Gospel song. When he saw me he said, 'Shhhh...mamma...night...night time.' He then proceeded to shut the door on me saying, 'bye, bye mama!'
Tuesday, September 25
one last trip
We took one last trip to the beach this past weekend. I guess we now have to officially acknowledge that Fall has begun and our summer days are over. Our time away was wonderful. We were once again reminded of how richly the Lord has blessed us AGAIN and AGAIN this past year. Driving to Ocean City in a car given to us, staying in a beach house of family friends (for free), getting surfing lessons from dear friends who live in the area and even given our very own surf board. We are so undeserving and He is so good!
Monday, September 17
quotes of the past few days
I had just finished getting dressed to attend a wedding. Carson walked up to me, began rubbing my dress and with a huge smile on his face said, 'soooo nice mama, oh yes, soooo nice.'
There was a lull in conversation at the breakfast table yesterday. Carson leaned over towards me and with a smirk on his face said, 'hey dude, whats up?' i burst out laughing, wondering what else Jon is teaching him!!!!
There was a lull in conversation at the breakfast table yesterday. Carson leaned over towards me and with a smirk on his face said, 'hey dude, whats up?' i burst out laughing, wondering what else Jon is teaching him!!!!
Thursday, September 13
Tagged!
Now that I am back on-line, I have realized that I have been 'Tagged.' What is being 'Tagged' you ask. It is a simple as these four steps:
The Rules:
1. Let others know who tagged you (Megan Russell)
2. Start with 4 recipes you especially like
3. Tag 4 other people and notify them that they have been tagged :
Esther, Heather, Helen, Janet.
4. Those who are tagged should post these rules and their 4 recipes.
ROASTED AUTUMN VEGETABLES
1 1/2 pounds small red potatoes
1 pound shallots (about 24), peeled and trimmed
5 tablespoons olive oil
1 bay leaf
1/4 teaspoon dried thyme, crumbled
4 garlic cloves, crushed
2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
Fresh thyme sprigs, for garnish, if desired
In a bowl toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper, to taste. Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375 degree F oven, shaking the pan every 5 to 10 minutes, for 25 minutes.
In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.
GRILLED SIRLOIN STEAKS WITH BLUE CHEESE-BUTTER
(who says grilling is only for the summer months?)
6 ounces blue cheese, crumbled (about 1 1/3 cups)
4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons chopped fresh Italian parsley
3/4 teaspoon plus 1 tablespoon dried rosemary, finely crumbled
6 large garlic cloves, peeled
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1 1/2-to 1 3/4-pound top sirloin steaks (1 inch thick)
Combine cheese, butter, parsley and 3/4 teaspoon rosemary in medium bowl. Stir to blend well. Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to room temperature before using.)
Combine 1 tablespoon rosemary, garlic, salt and pepper in processor. Blend until mixture resembles coarse paste. Pat steaks dry. Place in large baking dish. Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature.
Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter and let stand 5 minutes. Cut each steak into 3 equal portions. Top each portion with a spoonful of blue cheese butter and serve.
BLACK BEAN CHICKEN CHILI
3 chicken breasts, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, chopped
2 garlic cloves, minced
2 T chili powder
5 oz. shredded cheddar cheese
1 ½ T olive oil
1 tea cumin
½ tea coriander
2 cans black beans
2 cans Mexican diced tomatoes
Saute chicken and veggies in olive oil. Add spices and cook 3 minutes. Add beans, canned tomatoes and beans. Bring to a boil. Simmer 15 minutes uncovered, stirring often. Add cheese and cook until melted.
Serve with sour cream, grated cheddar cheese and tortilla chips.
PUMPKIN GINGERBREAD TRIFLE
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
The Rules:
1. Let others know who tagged you (Megan Russell)
2. Start with 4 recipes you especially like
3. Tag 4 other people and notify them that they have been tagged :
Esther, Heather, Helen, Janet.
4. Those who are tagged should post these rules and their 4 recipes.
ROASTED AUTUMN VEGETABLES
1 1/2 pounds small red potatoes
1 pound shallots (about 24), peeled and trimmed
5 tablespoons olive oil
1 bay leaf
1/4 teaspoon dried thyme, crumbled
4 garlic cloves, crushed
2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
Fresh thyme sprigs, for garnish, if desired
In a bowl toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper, to taste. Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375 degree F oven, shaking the pan every 5 to 10 minutes, for 25 minutes.
In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.
GRILLED SIRLOIN STEAKS WITH BLUE CHEESE-BUTTER
(who says grilling is only for the summer months?)
6 ounces blue cheese, crumbled (about 1 1/3 cups)
4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons chopped fresh Italian parsley
3/4 teaspoon plus 1 tablespoon dried rosemary, finely crumbled
6 large garlic cloves, peeled
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1 1/2-to 1 3/4-pound top sirloin steaks (1 inch thick)
Combine cheese, butter, parsley and 3/4 teaspoon rosemary in medium bowl. Stir to blend well. Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to room temperature before using.)
Combine 1 tablespoon rosemary, garlic, salt and pepper in processor. Blend until mixture resembles coarse paste. Pat steaks dry. Place in large baking dish. Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature.
Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter and let stand 5 minutes. Cut each steak into 3 equal portions. Top each portion with a spoonful of blue cheese butter and serve.
BLACK BEAN CHICKEN CHILI
3 chicken breasts, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, chopped
2 garlic cloves, minced
2 T chili powder
5 oz. shredded cheddar cheese
1 ½ T olive oil
1 tea cumin
½ tea coriander
2 cans black beans
2 cans Mexican diced tomatoes
Saute chicken and veggies in olive oil. Add spices and cook 3 minutes. Add beans, canned tomatoes and beans. Bring to a boil. Simmer 15 minutes uncovered, stirring often. Add cheese and cook until melted.
Serve with sour cream, grated cheddar cheese and tortilla chips.
PUMPKIN GINGERBREAD TRIFLE
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
we are here, i promise!!!!
we have been out of touch the past couple of weeks... our Internet connection has been down for about a month. so, what have we been up to lately? hanging on to every last bit of summer that we can! as much as i love the fall (fall recipes, cool weather, changing colors, hot chocolate with tons of mini marshmallows), i have not wanted the summer to end. we have enjoyed every day at the pool, walks around the neighborhood..the care free schedule that the summer offers. we spent the past weekend at ocean city surfing (well, attempting too!) and plan to go one more time this month. i have decided that i will officially let fall begin in october! unfortunately, i don't have any pics to show of our last few weeks. my camera is broken and i have yet to get it fixed. since i don't have pictures to show...i will try to explain. carson is growing more and more into a little boy each and every day. his vocabulary continues to increase (as well as his personality). one thing that i have LOVED is his new found love for snuggling! since he has been born, carson has never really liked to he held close, snuggled, or anything that any new mom dreams about! now, out of no where, he asks to snuggle all the time! 'mama, snuggle couch wid sarson?' it is great!
it is hard to remember everything that he has said over the last month, but here are a few funnies (that i can remember from the past few days):
'mama, i go'ng get maqueen downdairs. i be right back. dust two minutes...dust two minutes.'
drinking his milk, 'mama, i like dis. oh, yes, i like dis milk.'
i am in the kitchen cleaning up...'i see jesus!' 'what?' i ask. 'i see jesus, i want to wadch jesus!' carson had gotten into the bin of DVDs where we have 'The Miracle Maker,' a video about Jesus. once i realized what he was looking at i laughed!
Lord willing, some new pictures will follow soon!
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