Sunday, July 31, 2011


well, our summer is over...despite the scorching heat!  i go back to work tomorrow and macie goes back to daycare.  i haven't done a post in a few weeks because we have had a crazy busy month.  blake started his new job as a superintendent on july 1 and i have been moving out of my classroom and preparing a new office for my new position as a high school counselor.  i am also looking forward to teaching an evening course at snu this fall for math education majors.  one of the highlights of our summer was a little trip to branson back in june.  macie had so much fun!  from having her own little bed in the hotel room to riding roller coasters and eating taffy, she absolutely had a blast.  she also got to visit a butterfly garden and go back that evening for glow in the dark face painting and butterflies at night.  one evening we took her to see the show noah (who she calls 'nonah')... all of the animals were amazing and she is still talking about it.  we also did some shopping while we were there and got daddy to ride a little train with us...twice!  i can't wait to take her on more trips...she was the best little vacationer.


Wednesday, July 6, 2011

little gymnast

macie has been taking gymnastics lessons this summer.  she is no mary lou, but she is doing well at following directions and is becoming more coordinated.  she has so much fun at gymnastics and likes to practice what she has learned.  her favorite "event" is the trampoline.  she hasn't quite figured out how to bounce on both feet...she is more of a gallop-er!  

Monday, July 4, 2011

happy 4th

on the menu for our celebration tonight is oklahoma caviar, german hotdogs (hotdogs topped with stone ground mustard, sauerkraut, and crushed pretzels), these adorable dipped strawberries, and grilled pear cobbler with ice cream.  once we are stuffed with yummy food we plan on watching fireworks from grammie's back porch.  hope you have a wonderful fourth with great food and fabulous fireworks!

oklahoma caviar

2 cans black eyed peas (drained)
1 can hominy (drained)
2 tomatoes, diced
1 bunch green onions
1 bunch parsley
1 small onion
1 or 2 cloves garlic
1 or 2 jalapenos
8 oz wishbone italian dressing

dump black eyed peas and hominy into a large bowl.

add diced tomatoes, thinly sliced green onions, and chopped parsley.

in food processor combine onion, garlic, jalapeno, and italian dressing.

stir together and serve with fritos scoops (or eat it by the spoonful like macie does)!

Sunday, July 3, 2011

french toast with berry butter

i got the idea for this from the pioneer woman blog... for a little different version and greater explanation on how to make this check out her post.  it is really yummy!

my french toast:
4 slices of whole wheat bread
2 eggs
1/2 cup half and half (or milk)
splash of vanilla
sprinkle of cinnamon
lite syrup (or regular)
powdered sugar

whisk eggs, half and half, vanilla, and cinnamon together and dip the bread into the egg mixture. grill on a nonstick griddle sprayed with cooking spray.  cook both sides until golden brown.  top with butter,  syrup (not like the lite syrup makes this dish any's just what i usually keep in the house) and a sprinkle of powdered sugar.

that is how i have always made french toast.  after today, however, i don't know if i will enjoy french toast without berry butter.  it is so, so good...

berry butter:
2 sticks unsalted butter (room temp)
2 sticks salted butter (room temp)
1 pint blackberries
1 pint raspberries

in mixer, whisk together 2 sticks of butter (one of each kind) until light and fluffy.  add washed blackberries and mix for just a few second...just until the berries begin to break apart.  put berry butter mixture on a piece of plastic wrap and gently roll up into a log.  wrap with a piece of foil and twist the ends.  refrigerate over night...or place in the freezer for 30 minutes.  repeat to make raspberry butter.

Friday, July 1, 2011

digital designs

these are a few invitations that i have been working on this summer for friends.  i think the last one is my favorite.  i am going to have to use some variation of it for one of my own cards one of these days.

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