Kaylie
Brayden
Ashlyn
Riley
Kyler
Bella
1 month ago
Monday, May 31, 2010
A little late
So I know Easter was a long time ago, but if this blog is all I have for a scrapbook someday then I'd better post these. We had an Easter egg, I mean Easter candy hunt at my parents house and the kids were loving it!
Kaylie
Brayden
Ashlyn
Riley
Kyler
Bella
KaylieBraydenAshlynRileyKylerBellaWednesday, May 26, 2010
Zucchini and Leek Frittatas
So I watched Rachael Ray yesterday while on the elliptical at the gym and she made these cute frittatas. I'd never made frittatas before. I just had to come home and make them for dinner! They are so good! I had them for breakfast too!
Zucchini and Leek Frittatas
4 eggs
2 egg whites
2 tablespoons flat leaf parsley, chopped
1/4 cup grated Parmesan cheese
1/4 cup shredded Mozzarella cheese
Salt and pepper
2 small zucchini (I used one zucchini and one yellow squash)
2 tablespoons extra virgin olive oil (EVOO)
3 leeks, thinly sliced and washed
Pre-heat the oven to 400ºF.
In a medium size bowl, whisk together the eggs, parsley, cheeses, and some salt and pepper. Set aside.
Trim the zucchini ends and grate each one lengthwise over a box grater to take the flesh off without pulling out any of the seeds. (You will have the centers of the squash left over to throw away--so the frittata isn't too moist.)Place a medium size skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sauté the leeks and zucchini until tender, about 5 minutes. Season with salt and pepper.
Spray the inside of each cup of a six-cup muffin pan with some olive oil or cooking spray. Divide the leek mixture between the six cups. Push the mixture into the bottom and up the sides of each cup to form a “nest”. Divide the egg mixture between the six cups, pouring it directly into each nest. Bake until the eggs are set and puffed, 8-10 minutes.
Let set a minute before removing. Serve warm.
Yes, I adapted her recipe a bit. Left the cream out. Didn't miss it at all!
Zucchini and Leek Frittatas
4 eggs
2 egg whites
2 tablespoons flat leaf parsley, chopped
1/4 cup grated Parmesan cheese
1/4 cup shredded Mozzarella cheese
Salt and pepper
2 small zucchini (I used one zucchini and one yellow squash)
2 tablespoons extra virgin olive oil (EVOO)
3 leeks, thinly sliced and washed
Pre-heat the oven to 400ºF.
In a medium size bowl, whisk together the eggs, parsley, cheeses, and some salt and pepper. Set aside.
Trim the zucchini ends and grate each one lengthwise over a box grater to take the flesh off without pulling out any of the seeds. (You will have the centers of the squash left over to throw away--so the frittata isn't too moist.)Place a medium size skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sauté the leeks and zucchini until tender, about 5 minutes. Season with salt and pepper.
Spray the inside of each cup of a six-cup muffin pan with some olive oil or cooking spray. Divide the leek mixture between the six cups. Push the mixture into the bottom and up the sides of each cup to form a “nest”. Divide the egg mixture between the six cups, pouring it directly into each nest. Bake until the eggs are set and puffed, 8-10 minutes.
Let set a minute before removing. Serve warm.
Yes, I adapted her recipe a bit. Left the cream out. Didn't miss it at all!
Monday, May 24, 2010
Healthy Cooking Part 2
These are the recipes from my class. Enjoy!
Corn Chowder with Sweet Potatoes
3 cups 1% milk
1 (8.5 oz) box Jiffy corn muffin mix
1 Tbsp extra virgin olive oil
1 onion, chopped fine
2 stalks celery or bok choy (with leaves), chopped
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
2 large sweet potatoes or yams, peeled and cubed
3 cups frozen corn
1/2 cup chopped fresh parsley (or 2 Tbsp dried parsley)
salt and pepper, to taste
Mix milk and muffin mix in bowl until well combined. Meanwhile, heat oil in large pot over medium heat. Add onion and celery and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk, corn, and muffin mixture and simmer until soup thickens. Stir in parsley and season with salt and pepper.
(Adapted from www.sisterscafe.blogspot.com)
Fruity Baked Oatmeal
3 cups rolled oats
3/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs whites, lightly beaten
1 cup 1% or skim milk
1/2 cup applesauce
2 Tbsp canola oil
1 apple, peeled and chopped (tart or sweet)
3/4 cup chopped peaches, pears, or apricots
3/4 cup fresh or frozen blueberries or blackberries
In a large bowl, combine the oats, brown sugar, baking powder, salt, and cinnamon. Combine the eggs, milk, applesauce and oil; add to the dry ingredients. Stir in the fruit. Pour into an 9-inch square baking dish coated with non-stick cooking spray. Bake, uncovered at 350 degrees F for 40-60 min or until a knife inserted into the center comes out clean. Cut into squares. Serve with milk if desired.
(Adapted from recipe courtesy Kelly Smith)
Asian Lettuce Wraps
1 pound 93% lean ground beef or ground turkey
1 onion, diced
2 Tbsp fresh minced ginger
1 Tbsp fresh minced garlic (2 cloves)
2 stalks bok choy (with leaves), finely sliced
1 sweet red bell pepper, chopped
10 cremini or button mushrooms, thinly sliced
2 Tbsp soy sauce
Romaine, iceberg, or bibb lettuce leaves
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add meat and onion; cook until meat is browned and onion is soft, breaking up meat as it cooks, about 5-7 minutes. Drain. Add ginger, garlic, bok choy, pepper, mushrooms, and soy sauce; cook stirring occasionally, at least 5 minutes, until vegetables are tender. Spoon 1/2 cup mixture onto each lettuce leaf. Top with extra soy sauce if desired.
(Adapted from www.weightwatchers.com)
Crock Pot Spinach Lasagna
4 cups spinach, washed
2 cups sliced cremini (or button) mushrooms
1/2 cup chopped marinated artichoke hearts
1/2 cup pureed carrots, cauliflower, or squash
3/4 cup (3 oz) shredded part skim mozzarella cheese
1 cup (4 oz) shredded Parmesan cheese, divided
1 (15 oz) carton lowfat or fat free cottage cheese
2 egg whites, lightly beaten
1 Tbsp Italian seasoning
1 (26 oz) jar spaghetti sauce
1 (8 oz) can tomato sauce
1 (12-14 oz) package firm tofu, drained and diced (optional)
1 (8 oz) package whole wheat lasagna noodles, uncooked (9-12 noodles)
1. Steam spinach, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, artichoke hearts, and vegetable puree in a medium bowl; set aside.
2. Combine mozzarella, 1/2 cup of the Parmesan, cottage cheese, egg whites, and Italian seasoning in a medium bowl, stirring well.
3. Combine pasta sauce, tomato sauce, and tofu in a medium bowl.
4. Spray large slow cooker with cooking spray and spread 1 cup pasta sauce mixture in the bottom. Arrange 2-3 noodles over sauce, breaking as needed. Top with 1 cup cheese mixture and 1 cup spinach mixture. Layer sauce, 2-3 noodles, cheese, and spinach again. Layer sauce, 2-3 noodles, remaining cheese and remaining spinach. Finish with another layer of sauce, 2-3 noodles, and remaining sauce. Sprinkle top with remaining 1/2 cup Parmesan cheese. Cover and cook on LOW 5 hours or until done.
(Adapted from Cooking Light Slow Cooker Cookbook)
Crispy Southwest Wraps
1 cup cooked brown rice, warm or at room temperature
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup shredded mozzarella or 2% cheddar cheese
6 medium whole wheat tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or homemade Guacamole--yum!
Fresh Guacamole
2 avocados, mashed
1 jalapeño, minced (optional)
1/4 cup cilantro leaves, chopped
1 small tomato diced
kosher salt to taste
squeeze of a lemon or lime
Mix together and enjoy!
(Adapted from www.sisterscafe.blogspot.com)
Corn Chowder with Sweet Potatoes
3 cups 1% milk
1 (8.5 oz) box Jiffy corn muffin mix
1 Tbsp extra virgin olive oil
1 onion, chopped fine
2 stalks celery or bok choy (with leaves), chopped
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
2 large sweet potatoes or yams, peeled and cubed
3 cups frozen corn
1/2 cup chopped fresh parsley (or 2 Tbsp dried parsley)
salt and pepper, to taste
Mix milk and muffin mix in bowl until well combined. Meanwhile, heat oil in large pot over medium heat. Add onion and celery and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk, corn, and muffin mixture and simmer until soup thickens. Stir in parsley and season with salt and pepper.
(Adapted from www.sisterscafe.blogspot.com)
Fruity Baked Oatmeal
3 cups rolled oats
3/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs whites, lightly beaten
1 cup 1% or skim milk
1/2 cup applesauce
2 Tbsp canola oil
1 apple, peeled and chopped (tart or sweet)
3/4 cup chopped peaches, pears, or apricots
3/4 cup fresh or frozen blueberries or blackberries
In a large bowl, combine the oats, brown sugar, baking powder, salt, and cinnamon. Combine the eggs, milk, applesauce and oil; add to the dry ingredients. Stir in the fruit. Pour into an 9-inch square baking dish coated with non-stick cooking spray. Bake, uncovered at 350 degrees F for 40-60 min or until a knife inserted into the center comes out clean. Cut into squares. Serve with milk if desired.
(Adapted from recipe courtesy Kelly Smith)
Asian Lettuce Wraps
1 pound 93% lean ground beef or ground turkey
1 onion, diced
2 Tbsp fresh minced ginger
1 Tbsp fresh minced garlic (2 cloves)
2 stalks bok choy (with leaves), finely sliced
1 sweet red bell pepper, chopped
10 cremini or button mushrooms, thinly sliced
2 Tbsp soy sauce
Romaine, iceberg, or bibb lettuce leaves
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add meat and onion; cook until meat is browned and onion is soft, breaking up meat as it cooks, about 5-7 minutes. Drain. Add ginger, garlic, bok choy, pepper, mushrooms, and soy sauce; cook stirring occasionally, at least 5 minutes, until vegetables are tender. Spoon 1/2 cup mixture onto each lettuce leaf. Top with extra soy sauce if desired.
(Adapted from www.weightwatchers.com)
Crock Pot Spinach Lasagna
4 cups spinach, washed
2 cups sliced cremini (or button) mushrooms
1/2 cup chopped marinated artichoke hearts
1/2 cup pureed carrots, cauliflower, or squash
3/4 cup (3 oz) shredded part skim mozzarella cheese
1 cup (4 oz) shredded Parmesan cheese, divided
1 (15 oz) carton lowfat or fat free cottage cheese
2 egg whites, lightly beaten
1 Tbsp Italian seasoning
1 (26 oz) jar spaghetti sauce
1 (8 oz) can tomato sauce
1 (12-14 oz) package firm tofu, drained and diced (optional)
1 (8 oz) package whole wheat lasagna noodles, uncooked (9-12 noodles)
1. Steam spinach, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, artichoke hearts, and vegetable puree in a medium bowl; set aside.
2. Combine mozzarella, 1/2 cup of the Parmesan, cottage cheese, egg whites, and Italian seasoning in a medium bowl, stirring well.
3. Combine pasta sauce, tomato sauce, and tofu in a medium bowl.
4. Spray large slow cooker with cooking spray and spread 1 cup pasta sauce mixture in the bottom. Arrange 2-3 noodles over sauce, breaking as needed. Top with 1 cup cheese mixture and 1 cup spinach mixture. Layer sauce, 2-3 noodles, cheese, and spinach again. Layer sauce, 2-3 noodles, remaining cheese and remaining spinach. Finish with another layer of sauce, 2-3 noodles, and remaining sauce. Sprinkle top with remaining 1/2 cup Parmesan cheese. Cover and cook on LOW 5 hours or until done.
(Adapted from Cooking Light Slow Cooker Cookbook)
Crispy Southwest Wraps
1 cup cooked brown rice, warm or at room temperature
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup shredded mozzarella or 2% cheddar cheese
6 medium whole wheat tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or homemade Guacamole--yum!
Fresh Guacamole
2 avocados, mashed
1 jalapeño, minced (optional)
1/4 cup cilantro leaves, chopped
1 small tomato diced
kosher salt to taste
squeeze of a lemon or lime
Mix together and enjoy!
(Adapted from www.sisterscafe.blogspot.com)
Wednesday, May 19, 2010
Nutrition and Healthy Cooking: Part 1
I taught a class at church last night on nutrition and healthy cooking, so I thought I'd post the stuff on here for you all to read too. Here is part 1...
Adding vegetable purees to foods to increase nutrients:
This idea comes from a cookbook called Deceptively Delicious by Jessica Seinfeld. Some of her recipes I really like and some I'm not too fond of, but I do love her ideas to sneak extra nutrients into our kids' food as well as into our own. You can't eat too many vegetables!
Hot Chocolate: Mix up hot cocoa as your normally would, but add 1/2 cup sweet potato puree for every cup and a half of cocoa. It makes it so creamy!
Sweet Potato or Pumpkin Pancakes: Quick mix: 1 cup complete pancake mix, 1 cup water, 1/2 cup canned pumpkin or sweet potato puree, 1/2 tsp cinnamon. Mix and make pancakes as normal.
Green scrambled eggs: Blend your eggs in a blender with a handful of fresh spinach. Add a little water and salt and pepper to taste. Cook in a skillet and serve with ham! ;)
White scrambled eggs: Make scrambled eggs as normal, but add 1/2 cup cauliflower puree.
Sloppy Joes: Add 1/2 cup pureed beans (white, red, or pinto) and 1/2 cup butternut squash, cauliflower, or carrot puree to your regular sloppy joe mix. Works great with extra lean ground beef and a can of manwich. You can also add these same beans and veggies to taco meat!
Potato Salad, Chicken Salad, or Tuna Salad: Substitute cauliflower puree for 1/2 to 3/4 of the mayo in the recipe. Be sure to add diced celery or bok choy too!
Oatmeal: Throw in some diced or pureed dates, chopped apples, sweet potato puree or pumpkin puree when your oatmeal is cooking. Add cinnamon and a little maple syrup or brown sugar too! If you’ve never tried steel cut oats--give them a try. Rolled oats are smashed to death, but steel cut oats are the true whole grain. Higher in protein and fiber and better for you!
Macaroni and Cheese: Make a box of mac and cheese as directed, but instead of adding butter and milk, add 1 cup of butternut squash puree, cauliflower puree, or carrot puree. My favorite is 1/2 cup of squash + 1/2 cup of cauliflower, but my girls like the carrot better. You may need to add a little milk if its too thick.
Chocolate Chip Cookies: Okay, chocolate chip cookies aren’t healthy, but if you are going to make them, why not increase the nutrients?! Add 1 can rinsed and drained garbanzo beans (chickpeas) to your chocolate chip cookie dough when you add in the chocolate chips. They blend in to the cookie and no one but you will know they are in there!!
Smoothies: Always add a handful of veggies to your smoothie! I like spinach the best. You can also try kale or even carrots. Throw in some fruit juice concentrate (I like orange juice or cranberry the best), a bunch of frozen fruit, and water. Blend until smooth. Add more juice concentrate if it needs to be sweeter, or more water if it’s too thick. Costco sells a lovely bag of mixed frozen fruit that included peaches, strawberries, pineapple, honeydew melon, and blueberries. YUM! You can also add plain nonfat yogurt to your smoothie to make it nice and creamy. Throw in a banana or some pitted dates to sweeten it even more.
How to: I usually steam the vegetable and then puree it in the blender. You do usually need to add some water in order to get a smooth puree. Then I weigh 4 oz portions of the puree into zip-lock snack bags. (If you don’t have a kitchen scale, just measure 1/2 cup into each bag.) Then I label the bags with the date and contents and put several of them in a quart sized freezer bag. I lay the freezer bags flat on top of each other in the freezer. Once frozen I move them to the top shelf where they are most convenient for me to see what I have and grab what I need. Purees that I have used include: cauliflower, broccoli, spinach, carrot, butternut squash, pumpkin, yams, navy beans, garbanzo beans, and dates. I intend to try beets, zucchini, and yellow squash as well.
Adding vegetable purees to foods to increase nutrients:
This idea comes from a cookbook called Deceptively Delicious by Jessica Seinfeld. Some of her recipes I really like and some I'm not too fond of, but I do love her ideas to sneak extra nutrients into our kids' food as well as into our own. You can't eat too many vegetables!
Hot Chocolate: Mix up hot cocoa as your normally would, but add 1/2 cup sweet potato puree for every cup and a half of cocoa. It makes it so creamy!
Sweet Potato or Pumpkin Pancakes: Quick mix: 1 cup complete pancake mix, 1 cup water, 1/2 cup canned pumpkin or sweet potato puree, 1/2 tsp cinnamon. Mix and make pancakes as normal.
Green scrambled eggs: Blend your eggs in a blender with a handful of fresh spinach. Add a little water and salt and pepper to taste. Cook in a skillet and serve with ham! ;)
White scrambled eggs: Make scrambled eggs as normal, but add 1/2 cup cauliflower puree.
Sloppy Joes: Add 1/2 cup pureed beans (white, red, or pinto) and 1/2 cup butternut squash, cauliflower, or carrot puree to your regular sloppy joe mix. Works great with extra lean ground beef and a can of manwich. You can also add these same beans and veggies to taco meat!
Potato Salad, Chicken Salad, or Tuna Salad: Substitute cauliflower puree for 1/2 to 3/4 of the mayo in the recipe. Be sure to add diced celery or bok choy too!
Oatmeal: Throw in some diced or pureed dates, chopped apples, sweet potato puree or pumpkin puree when your oatmeal is cooking. Add cinnamon and a little maple syrup or brown sugar too! If you’ve never tried steel cut oats--give them a try. Rolled oats are smashed to death, but steel cut oats are the true whole grain. Higher in protein and fiber and better for you!
Macaroni and Cheese: Make a box of mac and cheese as directed, but instead of adding butter and milk, add 1 cup of butternut squash puree, cauliflower puree, or carrot puree. My favorite is 1/2 cup of squash + 1/2 cup of cauliflower, but my girls like the carrot better. You may need to add a little milk if its too thick.
Chocolate Chip Cookies: Okay, chocolate chip cookies aren’t healthy, but if you are going to make them, why not increase the nutrients?! Add 1 can rinsed and drained garbanzo beans (chickpeas) to your chocolate chip cookie dough when you add in the chocolate chips. They blend in to the cookie and no one but you will know they are in there!!
Smoothies: Always add a handful of veggies to your smoothie! I like spinach the best. You can also try kale or even carrots. Throw in some fruit juice concentrate (I like orange juice or cranberry the best), a bunch of frozen fruit, and water. Blend until smooth. Add more juice concentrate if it needs to be sweeter, or more water if it’s too thick. Costco sells a lovely bag of mixed frozen fruit that included peaches, strawberries, pineapple, honeydew melon, and blueberries. YUM! You can also add plain nonfat yogurt to your smoothie to make it nice and creamy. Throw in a banana or some pitted dates to sweeten it even more.
How to: I usually steam the vegetable and then puree it in the blender. You do usually need to add some water in order to get a smooth puree. Then I weigh 4 oz portions of the puree into zip-lock snack bags. (If you don’t have a kitchen scale, just measure 1/2 cup into each bag.) Then I label the bags with the date and contents and put several of them in a quart sized freezer bag. I lay the freezer bags flat on top of each other in the freezer. Once frozen I move them to the top shelf where they are most convenient for me to see what I have and grab what I need. Purees that I have used include: cauliflower, broccoli, spinach, carrot, butternut squash, pumpkin, yams, navy beans, garbanzo beans, and dates. I intend to try beets, zucchini, and yellow squash as well.
Sunday, April 25, 2010
Prayer
I gave a talk on prayer in church today. It was a good experience for me and I thought I'd share a little excerpt with you.
"Prayer is the doorway through which we commence our discipleship to things heavenly and eternal. We will never be alone so long as we know how to pray. Let me say that again: We will never be alone so long as we know how to pray.
In Revelations 3:20 the Savior tells us, “Behold, I stand at the door, and knock: if any man hear my voice, and open the door, I will come in to him, and will sup with him, and he with me”.
I have read this verse numerous times, but as I was preparing for this talk, it hit me in an entirely new way. You’ve seen the picture of the Savior standing at the door knocking. There is no knob on the outside, so we have to open the door and let him in. But then what happens? The scripture says, “I will come in to him, and will sup with him, and he with me”. To sup is to have supper. Is Jesus knocking at the door because he’s hungry and wants some food? No. But we are hungry. We need spiritual food and Jesus is the bread of life. Now why is Jesus going to sit down and eat with us instead of just handing us some bread? What does one do while they eat supper together? They talk. They chat. They tell about their day. The Lord wants us to talk with him. Jesus is our mediator and our advocate with the Father. As we pray to our Heavenly Father in the name of Christ, we should share with him our hopes and our dreams. We explain to Him the trials we are facing. We talk to him about our everyday struggles. We let Him know about the challenges in our life and ask Him if the decisions we are making are right for us. As we approach our Heavenly Father in this way, we open the windows of heaven. We can receive from Him truth, light, and knowledge. And as we continue in this pattern the eyes of our understanding are open to us and we can see clearly the path we should take before us. "
"Prayer is the doorway through which we commence our discipleship to things heavenly and eternal. We will never be alone so long as we know how to pray. Let me say that again: We will never be alone so long as we know how to pray.
In Revelations 3:20 the Savior tells us, “Behold, I stand at the door, and knock: if any man hear my voice, and open the door, I will come in to him, and will sup with him, and he with me”.
I have read this verse numerous times, but as I was preparing for this talk, it hit me in an entirely new way. You’ve seen the picture of the Savior standing at the door knocking. There is no knob on the outside, so we have to open the door and let him in. But then what happens? The scripture says, “I will come in to him, and will sup with him, and he with me”. To sup is to have supper. Is Jesus knocking at the door because he’s hungry and wants some food? No. But we are hungry. We need spiritual food and Jesus is the bread of life. Now why is Jesus going to sit down and eat with us instead of just handing us some bread? What does one do while they eat supper together? They talk. They chat. They tell about their day. The Lord wants us to talk with him. Jesus is our mediator and our advocate with the Father. As we pray to our Heavenly Father in the name of Christ, we should share with him our hopes and our dreams. We explain to Him the trials we are facing. We talk to him about our everyday struggles. We let Him know about the challenges in our life and ask Him if the decisions we are making are right for us. As we approach our Heavenly Father in this way, we open the windows of heaven. We can receive from Him truth, light, and knowledge. And as we continue in this pattern the eyes of our understanding are open to us and we can see clearly the path we should take before us. "
Sunday, April 18, 2010
Easter pictures
I love these Easter dresses that we got for the girls. I was all ready to take them to get pictures done--with their new white shoes and matching hairbows that Melody helped me make. Then Bella biffed it on the concrete in the backyard and scraped her nose and forehead. These pictures will have to do!
Saturday, April 3, 2010
Julie
I have a stepsister named Julie who is 5 years older than me, almost to the day. When I was in middle school and she was in high school she was my idol. She was beautiful with blond hair and blue eyes. She drove a red '86 Ford Tempo that I thought was so cool. She had gone to France with her class at school and came home with a game called Pente that we loved to play and a recipe for crepes that we loved to make. She would let me sit on her bed while she told me about her dates or the boys she liked. Amidst Wham! posters on the wall, we would sing George Michael together at the top of our lungs. I loved my big sister! I was so sad when she went away to college--Gonzaga University. I moved too and shortly after that I moved in with my aunt and uncle who later adopted my siblings and I. Julie and I lost touch. Fast forward 20 years and enter Facebook. I found Julie! When I was buying our plane tickets to Hawaii in February, I found a flight that had a 4 hour layover in Seattle. I booked it and asked Julie if Richard and I could come visit!
This picture is in at the airport--luckily Julie's son Malcolm was off school that day so we got to see him too. And yes, he is giving his mom rabbit ears in the picture :) Julie doesn't live too far from the airport so we went to her house and hung out for a while. It was so good to see her again! She is such a great person, just like always. She is a great mom--PTA president, soccer mom, you name it. You could really tell in the way she interacted with Malcolm. What a great kid--I was so impressed with him! He wants to be an inventor when he grows up. Thanks, Sis for a great visit!!
This picture is in at the airport--luckily Julie's son Malcolm was off school that day so we got to see him too. And yes, he is giving his mom rabbit ears in the picture :) Julie doesn't live too far from the airport so we went to her house and hung out for a while. It was so good to see her again! She is such a great person, just like always. She is a great mom--PTA president, soccer mom, you name it. You could really tell in the way she interacted with Malcolm. What a great kid--I was so impressed with him! He wants to be an inventor when he grows up. Thanks, Sis for a great visit!!
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