Thursday, June 30, 2011
I would say that I am super busy and don't have time to blog....or maybe that there is just nothing interesting going on...but really they are both true and then not true at all.
So, until I find the time to take a few pictures that are NOT on my iPhone and collect my thoughts into something witty and entertaining, I am sending my faithful blog readers elsewhere.
-I didn't have a Slow Cooker Sunday this week because we attended the wedding of one of my co-workers, Meg.
-Visit my friend, Mary's, blog. She is giving away things from Korea everyday this week. I mean, how can I compete with that???
-Dustin's Greenhouse was in Peru. Pretty amazing trip for these youth.
-And Russell turned two, Sophie lost a tooth, Ryan got a haircut, and Norah is smiling.
Thanks for keeping me entertained this week, blogger friends! I'll return the favor one day soon!
Wednesday, June 29, 2011
Otherwise, here is my family July 4th weekend last year.
And here are my sweetnesses in their patriotic attire.
What a difference a year makes with these little ones!
Wednesday, June 22, 2011
Tuesday, June 21, 2011
This week, Brooklyn and her Daisy troop wrapped up their first year as Girl Scouts. They held an investiture for a newer member and all received their Daisy Petals that they earned this year. It was a great year, and they are so excited to get back together in the fall.
Monday, June 20, 2011
Sunday, June 19, 2011
1 boneless beef round steak (1 1/2 pounds), cut into 4 pieces
1/4 cup all-purpose flour
1 tsp black pepper
1/2 tsp salt
1 tbs vegetable oil
1 can cream of mushroom soup
3/4 cup of water
1 medium onion, quartered
1 can (4 ounces) mushrooms, drained
1/4 cup milk
1 package dry onion soup mix
1 bay leaf
Seasonings, to taste: salt, pepper, ground sage, dried thyme
1. Place steak in a large resealable plastic bag. Close bag and pound meat with mallet to tenderize the steak. Combine flour, 1 teaspoon pepper, and 1/2 teaspoon of salt in a small bowl. Add to bag with steaks. Shake to coat meat evenly.
2. Heat oil in large skillet over medium-high heat until hot. Remove steak from bag and shake off extra flour. Add steak to skillet and brown both sides. Transfer steak and pan juices to the crock pot.
3. Add canned soup, water, onion, mushrooms, milk, dry soup mix, bay leaf, and seasonings to crock pot. Mix well. Cover and cook on low 5-6 hours or until steak is tender.
Thank you for supporting me in everything I do! You are a wonderful husband and an even better father. I wouldn't want to navigate through this life with anyone but you.
Especially since one day you will be a real life rock star. Ha ha!
Happy Father's Day, Chad! I love you! Best friends forever and always.
Saturday, June 18, 2011
And I would like to see this cutie swimming by herself in the big pool...
Tuesday, June 14, 2011
Is anyone surprised that Brooklyn received the "The Mother Hen" Award, for always helping her classmates open drinks, find a seat, get a pencil, etc.?
Brooklyn's teacher was Mrs. Hamilton. Mrs. Hamilton was a fabulous teacher. She was so instrumental in working with Brooklyn on her confidence and her social skills. We were very lucky to have such a caring, sweet, patient teacher.
Sunday, June 12, 2011
The Main Course (courtesy of my dear friend, Chris):
BBQ Pork Tenderloin
2 pound pork tenderloin
1 vidalia onion, sliced
1 green pepper, sliced (but you all know me well enough by now to know we had to omit this for the hubby)
1 20 oz. can pineapple chunks, drained
2/3 bottle of Sweet Baby Ray's Hickory and Brown Sugar BBQ sauce
1. Line the bottom of the slow cooker with 1/2 of the peppers and onions.
2. Place pork in cooker and season with salt, pepper, and garlic powder.
3. Top with remaining peppers, onions, and all of the pineapple.
4. Pour Sweet Baby Ray's over everything.
5. Cover and cook on low for 5 hours.
The Side Dish (compliments of a last minute "google" of "Slow Cooker Sides")
Chedder Potato Slices
1 can of cream of chicken -or- cream of mushroom soup
1/2 teaspoon of ground paprika
1/2 teaspoon of ground pepper
4 medium (or 2 large) baking potatoes, sliced 1/4 inch thick
4 ounces of shredded chedder cheese
1. Combine soup, pepper, and parika.
2. In greased slow cooker, arrange potatoes in overlapping rows.
3. Sprinkle with the cheese.
4. Spoon soup mixture over the cheese.
5. Cover and cook on high for 3-4 hours.
Sunday, June 5, 2011
Crock Pot Macaroni and Cheese
1 box (16 oz) elbow macaroni noodles
1 tablespoon vegetable oil
4 cups shredded sharp chedder cheese
1 can (13 oz) evaporated milk
1 1/2 cups of milk
1/2 cup of butter, melted
1 teaspoon of salt
1. Cook macaroni in boiling salted water, following package directions. Drain well.
2. Grease bottoms and sides of crock pot well.
3. Toss in hot macaroni and vegetable oil and then add all other remaining ingredients.
4. Stir gently to combine; Cover and cook on low 3-4 hours.
Saturday, June 4, 2011
And kinda smelly in some places...
We saw pregnant cows...
Friday, June 3, 2011
If you know Brooklyn at all you know this was a HUGE deal. After 3 failed pre-school Christmas shows and getting a big fat negative from her on the church kids choir, my daughter finally decided to show the world (well, her school) what she could do.
A lot of build up for a short video where she is by no means the star of the show, but the mere fact that she is standing up there and shed not one tear is huge.
And my battery decides to die right at the end of the song. I apologize for the shaky camera work but when I saw that light flashing I tried to search for new batteries while continuing to film.
And no, I didn't have spare batteries so this was the only proof I collected that morning.
But it's ingrained in my memory forever. :-)
Wednesday, June 1, 2011