Went to see Harry Potter 7 part 1 and had Chipotle with Trina and Christine. The movie was good and went along with the book better than some of the other movies. The food was really good! We had never been there before. Josh thinks Chipotle is better than Moe's but more expensive. Can not wait to see the girls again!
We went to take a walk Saturday and took our fall pics. Since it rained last week there were not as many colorful leaves as I had wanted but they pictures turned out nice.
Quinn earned his 1st belt loops and a new patch from his fall family camping. The belt loops are in archery & bb shooting and the patch is for participating in fall family camping.
Serves 4
Ingredients:
1 Tbsp. olive oil
4 garlic cloves, minced
1 tsp. chili powder
2 cans (14.5 oz. each) diced tomatoes in juice
2 cans (15 oz. each) black beans, rinsed & drained
1 can (14.5 oz.) reduced-sodium chicken broth (I also picked the most reduced fast can I
could find)
1 package (10oz.) frozen corn kernels
Coarse salt & ground pepper
1 c. crushed tortilla chips, plus more for serving (optional)
1 Tbsp. fresh lime juice, plus lime wedges for serving
(I also added to mine maybe a tsp. & a half - I don’t measure these things so you use how much you like – of chopped chipotle pepper with adobo sauce & 2 handfuls dried red lentils)
Directions:
1. In large saucepan heat oil over medium. Cook garlic & chili powder (& chipotle if using) until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn (lentils if using) & 1 c. water; season with salt & pepper.
2. Bring soup to boil; reduce to simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice & season w/ salt & pepper. Serve w/ lime wedges & more chips.
Josh notes that this soup reheats well in the microwave.
These pics are from the Cub Scouts fall family camping that we did last weekend. Quinn enjoyed sitting around the campfire, archery, bb shooting and getting to know his scout friends better. Josh & I also got to know Q's den leader better and we met his wonderful wife and daughter. They are a really nice family that we hope to spend more time with. This so far been a great experience not only for Quinn but for us too. We are so glad that we are all involved in Scouts!
- A
Today was Quinn first Cub Scouts pine wood regatta race. We got the boat at this week meeting and decided on a theme that would include monkeys (of course :) so we painted the boat to look like a banana and put monkey stickers on the sail. They race the boats in flooded gutters blowing through straws. We are so proud of him because going into this he said that he didn't care if he won. He raced three times and won once and we all had a really good time. Looking at the schedule for the year we will have a Space Race and a Derby car race too. Can't wait!!
- A
Quinn's has joined Scout!!! This is the night of his first meeting. Although he looks rather unsure here, he is very excited!!
Last Sunday we went to Catie & Terrell's wedding and here are the pics from that.
I know I haven’t posted in a while so to update everyone…
This summer is a little different from past summers due to the fact that Josh is not working nights but I am. We have been busy with crazy issues with Josh’s battery connection in his car, a septic repair, termites and now our air conditioning unit is not working and apparently can not be repaired but must be replaced (unfortunately that will have to wait until next year’s tax season so we are sweating it out :( All this craziness in like a two week span…I’m exhausted!!
I do like working nights…Unlike past years it allows me to get out and keep my hands still in my department so I can continue to have some control over it. Although, let me vent a little on how I wish kids would either go back to school or go to camp and stop touching my things!!! Or you know what would be nice…if their parents make them stop touching my things!!! When I get in there at night, it is like a tornado hit! I am so blessed that Quinn has picked up on our teaching of putting things back where he gets them.
Quinn has lost both bottom teeth and both top and now he lisps on some words. He received exceeds expectations on his CRCT’s!!!
I planted poblano seeds and have some growth but very little has happened in weeks. They are still about 6 in. tall. Any tips???
Chocolate-Pistachio Biscotti from Everyday Foods Magazine 2009
Makes 44
Ingredients:
2 c. all-purpose flour (spooned and leveled)
1 c. sugar
1 ½ tsp. baking powder
¼ tsp. salt
¾ c. shelled unsalted pistachios
4 oz. dark chocolate, chopped
3 large eggs
2 Tbsp. unsalted butter, melted
1 tsp. pure vanilla extract
¼ c. unsweetened cocoa powder
Directions:
1. Preheat oven 350. In large bowl whisk together flour, ¾ c. sugar, baking powder, and salt; stir in nuts and chocolate. In a small bowl, whisk together eggs, butter vanilla & cocoa. Add egg mix to flour mix & sit until combined (dough will be stiff).
2. Line a rimmed baking sheet with parchment (I used foil sprayed with Pam) and sprinkled with 2 Tbsp. sugar. Divide dough in half and place on sheet. Shape into two 2 ½ by 12 inch logs and sprinkle tops each with 1 Tbsp. sugar. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet about 30 minutes.
3. Reduce oven to 300. Using a serrated knife, cut logs crosswise into ½ inch think slices. Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes. Transfer to a wire rack to cool completely. (Store in airtight container at room temp. up to 1 week.)
Amy’s Extras
- I used dark chocolate cocoa.
- I had salted pistachios on hand so I used those and omitted the salt from
the recipe.
- Everyday Foods suggests almonds, peanuts and hazelnuts in place of the
pistachios.
Kale with Tomatoes, Garlic and Thyme from Everyday Foods Magazine 2010
Serves 4
Ingredients:
1 Tbsp. olive oil, plus 2 tsp. for serving
2 cloves garlic, thinly sliced (I mashed them into a
paste with the recipe’s salt – see below)
2 c. cherry tomatoes, quartered
1 ½ tsp. fresh thyme leaves
1 lb. boiled, chopped kale leaves (thick stems removed)
Salt and pepper
Directions:
In a large skillet, heat oil over medium heat. Add garlic and cook, stirring until fragrant, 30 seconds. Add tomatoes and thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with oil.
Amy’s Extras
– The kale leaves are boiled so that they will be soft when added to this
dish. Boil them until they are tender enough for your tastes.
- I served this with a little Parmesan cheese sprinkled over it.
- I mash my garlic so that it is not in such large pieces and it will spread
through out the dish.
I keep forgetting to mention this...Josh has been without a car for two months now and we are asking for your prayers. We were not expecting to buy another car for him for another year and so now we are just looking for one that will last until next year. In other words not crazy expensive. Currently we only have about $2000. which really limits us. Josh has been blessed that he has a good friend who has been willing to come twenty minutes out of his way to get him and bring him home most days but I am sure this is a strain on him and some days he has been unable to. One day, Josh was late because he had to catch a ride in with me. Josh has been really patient but I can tell his lack of alone time with his thoughts and lack of freedom is wearing on him. PLEASE let us know if you have or know a a car possibility for us and keep us in your prayers!!
Thank you,
A
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