Wednesday, March 25, 2009
Saturday, March 21, 2009
As I've already pointed out, "Fireproof" is my new favorite movie. Nathan's parents' church just happened to be having a couples' weekend, so we decided to go (I couldn't pass up a chance to see Kirk Cameron on the big screen!). We spent our first night EVER away from the kids last night (not counting my lovely kidney stone experience last September) and had a wonderful time.
On Friday, we had dinner at Cheesecake Factory with friends, Steve and Hollie. Nathan and Steve work together and Hollie and I get along really well. After dinner, we headed to Patterson Park Church. The auditorium was decorated like a wedding reception and a photographer took our picture as we entered. During the intermission of the movie, we enjoyed yummy wedding cake and punch.
On Saturday, the church provided breakfast. We attended 3 sessions (all based on themes from the movie), and then Chick-fil-A catered lunch. It was good to get away even for a short period of time and we decided that we need to do it more often in the future!
Before lunch, we watched this funny "commercial" for Chick-fil-A. Hope you enjoy it!
Friday, March 20, 2009
Now we're in the process of building some sort of gate to block the bottom step so she can't hang out on Ellie's bed.
Thursday, March 19, 2009
Height: 32 3/4" (10-25%)
Weight: 25 lbs. (25%)
Head: 46 cm (10-25%)
This is on the typical growth chart and she seem to be holding her own so far. I still can't believe she's 2 already!
Wednesday, March 18, 2009
Homemade Wheat Bread
1 cup warm water (110-115 degrees F.)
1 tablespoon milk
2 tablespoons oil
4 tablespoons brown sugar
1 teaspoon salt
2 cup whole-wheat flour
1 cups all-purpose flour
2 teaspoons dry yeast
Put all ingredients in the bread machine in the order listed. Set on dough cycle. When dough cycle is finished, take dough out and shape into a loaf in a greased bread pan. Cover and let rise in a warm place for 20-45 minutes (until doubled). Bake at 350 degrees F. for 30 minutes or until golden brown.
Tuesday, March 17, 2009
Sunday, March 15, 2009
Honestly, we have nothing against the place. We take our kids there every year for their birthdays, but we do it for lunch during the week (one of the joys of homeschooling!). Our advice would be to avoid it on the weekends though because it gets out of control. We did get a couple of cute pics. amongst the chaos:
Tuesday, March 10, 2009
Monday, March 9, 2009
Saturday, March 7, 2009
Friday, March 6, 2009
Monday, March 2, 2009
My friend, Michele, gave me this recipe and I had to pass it along. These cinnamon rolls are some of the best I've ever had! Best of all, after you bake them, you can freeze them so you have a yummy treat on hand whenever you want (just don't ice them if you plan to freeze them). Hope you like these as much as our family does!
About 15 minutes before baking, preheat oven to 350°F/180°C
4-1/4 to 4-3/4 cups all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups milk
1 tsp vanilla
1/4 cup sugar
1/4 cup butter
1 tsp salt
1 tsp cinnamon
6 tbsp butter, softened
1/2 cup brown sugar
4 tsp cinnamon
1 cup powdered sugar
1 tsp vanilla
4 to 5 tsp milk
Combine 1-1/2 cups of the flour and yeast in large mixing bowl. Heat the 1-1/4 cups milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours).
The dough is ready for shaping when you can lightly press two fingers 1/2-inch into dough and an indentation remains. Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball. Cover and let rest 10 minutes.
On lightly floured surface, roll half the dough into a 12 × 8-inch rectangle. Spread with 3 tbsp of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough.
Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch baking dish. Cover and let rise until nearly doubled (about 30 minutes).
Bake for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or store in an air-tight container.
Makes 15 servings.