Today I reported my good news in RS - that I had visited the triplets and had a great time; that the babies are happy, healthy and growing so well. One sister commented that I still had the "triplet glow" all around me. I'll take that as a compliment! It's kind of fun as I have noticed that others will come up to me and marvel about having triplet grand babies, or how much work it must be for the parents. I tell them how organized Emily is and how well the babies are sleeping now. Even strangers on the plane, the cab driver, people I work with across campus and others get all gushy and happy when they learn that I have been visiting the triplets. They talk about what a miracle it is, god's love, how great families are and how blessed KC and Emily are. I love it! It brings good vibes to me all the time for a good happy reason.
Thanks Emily and KC.
Sunday, April 11, 2010
Thursday, April 8, 2010
Good times for grandma
I just returned from a great time visiting KC, Emily and Alex, Bennett, and Ruby.
We enjoyed good weather some of the days I was there. Every moment with the babies was a joy and they are so fun and developing very unique personalities. My favorite was getting them up after naps or nighttime. Even though they may have been crying, they were so happy as soon as they joined us in the living room. I loved talking to them as Emily prepared their bottles. Such fun to tickle and hear them giggle.
Here are a few favs:
It is serious business to learn about the world - babies are hard at work.
Emily looks great and really happy to be at this doctor visit. Maybe because she had two helpers (Nicole and myself) to help hold and cart babies?
Look out world, Bennett will be on the move soon!
KC the dad and his ukulele time with the babies.
I loved feeding time!
We enjoyed good weather some of the days I was there. Every moment with the babies was a joy and they are so fun and developing very unique personalities. My favorite was getting them up after naps or nighttime. Even though they may have been crying, they were so happy as soon as they joined us in the living room. I loved talking to them as Emily prepared their bottles. Such fun to tickle and hear them giggle.
Here are a few favs:
It is serious business to learn about the world - babies are hard at work.
Emily looks great and really happy to be at this doctor visit. Maybe because she had two helpers (Nicole and myself) to help hold and cart babies?
Look out world, Bennett will be on the move soon!
KC the dad and his ukulele time with the babies.
I loved feeding time!
I also stopped to see the cherry Blossoms in full bloom at the Tidal Basin on my way to the airport. Gorgeous!
Sunday, March 21, 2010
Cousin's dinner recipes
Just enjoyed one more cousin's dinner! We love visiting with the college age cousins who live in UT County.
We have enjoyed a loaf of hot Artisan bread the last two dinners, and Julie has requested that the recipe be posted on the blog.
the menu:
Chicken, broccoli, mushroom Alfredo
Linguine
brussel sprouts
spring mix salad
no-knead Artisan Bread
Chocolate covered cherry cake
hot fudge sauce & ice cream with the cake
Alfredo: saute onions and mushrooms. Micro cook a chopped head of broccoli.
water saute 2 chicken breasts, sliced into three slices each, then chop into small pieces.
Dump all into a large sauce pan, and pour 1 or more jars of classico Alfredo sauce over. Add 3 T water per jar to thin the sauce. Serve over hot noodles.
Brussel sprouts: buy large bag at costco. place a bit of water in a casserole or pyrex, add some sprouts, cover with plastic wrap. Micro cook on high for 6 - 10 minutes, depending on how many you are cooking.
Chocolate covered Cherry cake:
1 devil's food cake mix, 1 can 20 oz cherry pie filling, 2 eggs. beat all together for 2 -3 minutes. Pour into 9 x 13 and bake 30 minutes at 350.
HOT FUDGE SAUCE
1/2 c. butter
1/2 c. cocoa (mixed with a little water)
1/8 tsp. salt
1 1/2 c. sugar
1 can evaporated milk less 2 tbsp.
1 tsp. vanilla
Heat butter and cocoa until melted. Keep stirring. Add salt, then sugar. Mixture becomes thick and grainy. Now stir in milk and cook additional 5-6 minutes, until slightly thick. Stir frequently.
Remove from heat; stir in vanilla. Pour into a jar. To use as hot fudge sauce, put jar into hot water for 30 minutes. Keep well if tightly covered.
no-knead Artisan Bread recipe here:
I added a bit more water since my flour was pretty dry. I let mine rise on a floured and cornmeal covered cutting board - easier to flip. I cover my pan with a pie pan, since I don't want my lid handle to go in a 450 degree oven. Perfectly easy and so crusty and moist at the same time.
No - Knead Artisan Bread ( Sullivan bakery in NY)
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
large loaf: 6 cups flour, ½ t yeast, 2 ¾ c water 2 ½ t. salt,
We have enjoyed a loaf of hot Artisan bread the last two dinners, and Julie has requested that the recipe be posted on the blog.
the menu:
Chicken, broccoli, mushroom Alfredo
Linguine
brussel sprouts
spring mix salad
no-knead Artisan Bread
Chocolate covered cherry cake
hot fudge sauce & ice cream with the cake
Alfredo: saute onions and mushrooms. Micro cook a chopped head of broccoli.
water saute 2 chicken breasts, sliced into three slices each, then chop into small pieces.
Dump all into a large sauce pan, and pour 1 or more jars of classico Alfredo sauce over. Add 3 T water per jar to thin the sauce. Serve over hot noodles.
Brussel sprouts: buy large bag at costco. place a bit of water in a casserole or pyrex, add some sprouts, cover with plastic wrap. Micro cook on high for 6 - 10 minutes, depending on how many you are cooking.
Chocolate covered Cherry cake:
1 devil's food cake mix, 1 can 20 oz cherry pie filling, 2 eggs. beat all together for 2 -3 minutes. Pour into 9 x 13 and bake 30 minutes at 350.
HOT FUDGE SAUCE
1/2 c. butter
1/2 c. cocoa (mixed with a little water)
1/8 tsp. salt
1 1/2 c. sugar
1 can evaporated milk less 2 tbsp.
1 tsp. vanilla
Heat butter and cocoa until melted. Keep stirring. Add salt, then sugar. Mixture becomes thick and grainy. Now stir in milk and cook additional 5-6 minutes, until slightly thick. Stir frequently.
Remove from heat; stir in vanilla. Pour into a jar. To use as hot fudge sauce, put jar into hot water for 30 minutes. Keep well if tightly covered.
no-knead Artisan Bread recipe here:
I added a bit more water since my flour was pretty dry. I let mine rise on a floured and cornmeal covered cutting board - easier to flip. I cover my pan with a pie pan, since I don't want my lid handle to go in a 450 degree oven. Perfectly easy and so crusty and moist at the same time.
No - Knead Artisan Bread ( Sullivan bakery in NY)
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
large loaf: 6 cups flour, ½ t yeast, 2 ¾ c water 2 ½ t. salt,
Wednesday, March 10, 2010
work work work
This afternoon felt like a hurricane hit at my desk.
After a busy morning talking with three groups at a workshop, the afternoon just hit like a ton of bricks/ problems.
a sampling:
- looked up 10 ids, researched each one on 4 screens to discover why the programmer was missing their current endorsement date; sent email; responded to several ensuing emails and phone calls and conversations about this bug.
- worked with Claire in my office on an email response regarding a new online page/ process that will soon be rolled out; tested a few pages while crafting the email and discovered new bugs to report.
- took a 6 minute phone call about creating test apps to run against a fix for the webapp upload and test of English status
- discussed early morning bug of dates printing on the email address on the letterhead; sent scanned copies to developer; afternoon suggested staff member try reprinting - or requeing. reported back that worked - bug solved. sort of - someone still needs to reprint all those letters.
- talked to another developer about running the batch to load the Law admits; found only 36 added out of 90. got a call from data entry staff. scanned reports to send to her. scanned reports to send to developer. took about 5 calls from several on this issue
-crisis call about three ETD templates that suddenly became "not found"; quickly had pubs intern upload a different version;
- back and forth 3 times email conversation with a BYUH faculty, needing to submit his ETD and having navigation issues. Called library programmer for assistance, forwarded this info to the student.
-couple calls from front desk
-visit from Kevin reporting more craziness from two depts.
My current assignment is to create a procedures manual for what I do. How in the world will I do that?
I love my job - never a dull moment!!
started on the test apps at 7:30 - done by 9:40
no wonder I feel wound up some days!
ready for bed now.
After a busy morning talking with three groups at a workshop, the afternoon just hit like a ton of bricks/ problems.
a sampling:
- looked up 10 ids, researched each one on 4 screens to discover why the programmer was missing their current endorsement date; sent email; responded to several ensuing emails and phone calls and conversations about this bug.
- worked with Claire in my office on an email response regarding a new online page/ process that will soon be rolled out; tested a few pages while crafting the email and discovered new bugs to report.
- took a 6 minute phone call about creating test apps to run against a fix for the webapp upload and test of English status
- discussed early morning bug of dates printing on the email address on the letterhead; sent scanned copies to developer; afternoon suggested staff member try reprinting - or requeing. reported back that worked - bug solved. sort of - someone still needs to reprint all those letters.
- talked to another developer about running the batch to load the Law admits; found only 36 added out of 90. got a call from data entry staff. scanned reports to send to her. scanned reports to send to developer. took about 5 calls from several on this issue
-crisis call about three ETD templates that suddenly became "not found"; quickly had pubs intern upload a different version;
- back and forth 3 times email conversation with a BYUH faculty, needing to submit his ETD and having navigation issues. Called library programmer for assistance, forwarded this info to the student.
-couple calls from front desk
-visit from Kevin reporting more craziness from two depts.
My current assignment is to create a procedures manual for what I do. How in the world will I do that?
I love my job - never a dull moment!!
started on the test apps at 7:30 - done by 9:40
no wonder I feel wound up some days!
ready for bed now.
Sunday, February 28, 2010
Internet saves me
Yesterday we had a ward activity, a Musical Review. The committee planned ice cream sundaes with lots of toppings. I helped figure out the amounts, and helped buy the straawberries and bananas. I got Krispy Kreme hats and covered the wording with strips that said "Ice Cream Shoppe".I was bringing some serving bowls and some spoons but others were getting the toppings, cutting the fruit, etc.
We were to be at the church by 5 to get ready for the 6 pm event.
at 4:00 I got a call from the chair who told me our hot fudge sauce person had forgotten her assignment. We already had some Hersheys, but we really wanted the hot fudge sauce.
So, I told her I'd find a recipe and call her back.
I had just made some hot fudge for Clyde the week before, but it used chocolate chips and I didn't have a ton of chips and I didn't want to spend a lot of money on chocolate chips. We were expecting 120 people.
So I googled 'hot fudge with cocoa' and Voila there were numerous recipes to choose from. I found one that was similar to the recipe that used chocolate chips. I had all the ingredients at hand. By 4:20 I had quadrupled the recipe and we had hot fudge! The committee chair made some also. I knew I had a recipe somewhere using cocoa for hot fudge, but it would have taken me 30 minutes to look through all my cookbooks for it. The Internet gave us the answer so quickly. What did we ever do with out internet helps in our lives before??
The musical review was so fun and the youth loved their parts, some adults participated too. Everyone was so excited that they invited all grandparents, adult children and families, and friends. There were chairs for 160, then they opened up the overflow with 30 more chairs and at least 10 - 15 people were standing. I think we fed 200!! The committee chair and I made a quick decision to use smaller bowls and only give one scoop instead of the two we had planned. It worked!! The strawberries and gummy bears ran out near the end, but everything else lasted till the end. I think the cans of whipped cream were the most popular.
We even have 1 qt of hot fudge left!!
Note to self: 12 gallons of ice cream will feed 200. (small scoops)
Friday, February 12, 2010
Burgers and Fries
Last weekend we stopped by the new In 'N' Out burger place in Orem. We needed to see what all the fuss was about and why the long lines of cars at the drive thru.
Our assessment:
burgers - were just ok, loved the big slice of tomato and leaf of lettuce. Like toasted buns.
fries - kind of dry and very short!
Then we decided to leave the rest of the fries and stop in at the third!! new burger place within a 1/2 mile of In 'N' Out and Five guys -- it's called Smash Burger.
Our assessment:
Nicer booths, decos, more upscale. Pricier burgers.
burgers - very juicy and VERY salty. tomato and lettuce ok - not as thick as In 'N' Out
fries - longer, and not quite as dry as In 'N' Out. option of rosemary and olive oil fries!
I think the Five guys fries win. Have you seen the grease on their bag of fries?
But I will go back and try a few different items at Smash Burger - maybe the smash chicken burger!
I do remember my favorite burger this summer was had at the little tiny burger place in downtown Provo -Sammy's. Delicious - only the bun needed to be toasted!
And there is one more joint in downtown Provo to try - Stumpy's!
Wednesday, February 3, 2010
This great work
Great video / photo essay on mothering found here.
After being with Emily for two weeks I could not contain my tears every time I thought about the great journey of mothering, love, and parenting happening in the Maryland Robinson household. Heavenly.
What a privilege to witness and memorize.
After being with Emily for two weeks I could not contain my tears every time I thought about the great journey of mothering, love, and parenting happening in the Maryland Robinson household. Heavenly.
What a privilege to witness and memorize.
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