Your a good friend CHARLIE BROWN!!!

I spend the afternoon with my dear good friend Rhonda yesterday whom I've known since I was a freshman in high school. I had made this sculpture during that time and had given it to Rhonda way back then. I could not believe that she had kept it all these years (about 39 years!). She returned it back to me. What a true friend she is and will always be. Thank you Rhonda!!

Thanksgiving Pictures

We spend Thanksgiving in San Marcos with the Andrews Family. It took us several hours to prepare a huge meal for approximately 24 people. I thought we had tons of food but we must of had some very hungry people because there was not to much leftover!!

.....and while we were there we captured this beautiful sunset at Carlsbad beach.

Audrey and Cooper Halloween pictures

YUMMY AUTUMN SOUP

BUTTERNUT SQUASH BISQUE

1 T vegetable oil
1 T butter
2/3 cup diced onion
2/3 cup diced celery
1 clove garlic (minced)
1 cup diced carrots
6 cups peeled and cubed butternut squash (about 2 1/2 lb squash)
2 (14 oz cans) vegetable broth
1/4 teaspoon nutmeg
1 bay leaf
1 tsp chicken base or 1 chicken bouillon cube
salt and pepper to taste
1/2 cup heavy cream
sour cream thinned with a little milk (optional)

Heat oil and butter in a large pot. Add the onion, celery, and garlic. Cook and stir until tender, about 5 minutes. Add carrots and squash to the pot. Pour in the vegetable broth. Add the seasonings. Bring to a boil reduce heat, and simmer until vegetables are tender. Remove bay leaf, In a blender, puree the mixture until smooth. (this will have to be done in batches as all won't fit in the blender at the same time). Return soup to the pot, adjust seasonings if needed, then stir in cream. Heat through, but do not boil. Ladle into bowls and drizzle a little sour cream on top for garnish if desired. This soup freezes well. Simply thaw and reheat.

BONUS OATMEAL COOKIES

For those that need more FIBER in our diets!!!!

BONUS OATMEAL COOKIES

2 1/4 cups Oats 3/4 cup butter (softened)
1 cup wheat flour 1 cup brown sugar
1/2 cup bran 1/2 cup sugar
1/2 t baking soda 1 egg
1/2 t salt 1 T water
1 cup raisins 1 t vanilla

Combine all dry ingredients in a large bowl. Cream together butter and sugars in small bowl, add egg, water and vanilla and mix well. Add to dry mixture and stir in raisins. Drop by spoonful on cookie sheets. Bake about 10 min at 350 degrees.

Audrey and Cooper's visit

TRIBUTE TO WILBUR

My uncle Wilbur Chamberlain(my mother's brother) passed away Saturday May 29, 2010. He was a wonderful, kind and gentle man. He was the oldest son and he took care of his mother and siblings when his father passed away. He then cared for the next generation (his nieces and nephews) by making sure they had the basic necessities (food and clothing). He gave true charity to others and was a hard worker. My dad and him used to spend many hours playing Pinochle. I'll never forget his great sense of humor. I am sure he is happy now as he is back with his wife who died a few years ago. He was loved by all the family and we will miss him.

Welcome our baby grandson COOPER DAVID COHEN

He is so adorable. I can't seem to get enough of him. He is growing and changing every day and is so relaxed and easy going (so far). Cooper actually looks very much like Marissa when she was a baby. He has the same nose, mouth and round face. I am really enjoying visiting with the whole family here!!!

CRISPY COCOA BARS

Here is my 2nd attempt to post this recipe. My computer crashed in the middle of it last time. Sadly the computer was beyond repair. Needless to say, now we have a new one.
This recipe is for Marlyce who has been requesting it. It is an old standby. Which means when you have little time to make a treat this is a good one to make. It is Yummy!!!

CRISPY COCOA BARS

6 Tablespoons butter
1/4 cup peanut butter (smooth or crunchy)
1 pkg 10 oz marshmellows or 4 cups mini or 40 regular size
1/3 cup Hershey's Cocoa (unsweetened kind)
4 1/2 cup rice crispies cereal
1/2 cup chocolate chips or peanut butter chips

Melt butter and peanut butter in large saucepan over low heat. Add marshmellows and stir until completely melted. Remove from heat. Stir in cocoa well. Add cereal and chips stir until well coated. Press mixture evenly into buttered 11X7 or 9X9 pan. Cool and then cut into squares.

HAPPY BIRTHDAY TO MARISSA!!!!

Here you were at about 7 months old. You were so incredibly cute!!! That round face with not much hair. You were past your fussy stage and were so much of fun!!!
Today you are 27. Happy Birthday to my daughter!!!!!

Love you, MOM

WHOLE WHEAT BREAD

These days we keep hearing how important it is to incorporate whole grains into our diets. Many of you who know me, know that for years I've been making my own whole wheat bread. It tastes so much better than what you can buy and with some practice and an investment in the right equipment, it is actually very easy. The recipe that follows that I use is from a small sandwich shop that closed down years ago.
You will need to purchase a wheat grinder if you don't already have one. go to www.blendtec.com
You will also need a heavy duty mixer. These are also sold on the blendtec web site. The BOSCH ones are also good. I use a Bosch, it is probably about 25 years old. It accidently fell off the counter about a month ago and with a few minor adjustments it still works like a charm.
You can buy wheat flour and knead the bread by hand but I don't think you will get the same results. If you are serious about trying this out, send me a message. I am happy to help.

WHOLE WHEAT BREAD

3 CUPS HOT WATER (I microwave 2 cups for 2 minutes and then add an additional lukewarm cup) my microwave is powerful
1/2 cup oil (canola works well)
1/2 cup honey
2 teaspoons salt
1 1/2 Tablespoon fresh yeast (store in freezer, it stays fresher longer)
2/3 cup gluten flour (you can generally find this at health food stores)
2 cups bread flour (you can use regular flour here)
4-5+ cups *freshly ground wheat flour (white wheat or red wheat) Note: this amount can vary some.
*grind just what you need or store the extra in the freezer-the ground up wheat loses some nutrients if left out for more than 24 hours.

Place hot water, then oil, honey, salt and gluten in mixer bowl. Turn on low speed and add yeast then flour 1 cup at a time until dough pulls away from sides of bowl. Be careful here too much flour makes a dry bread. When the dough is pulled away for the most part, set speed at high for 5 minutes. Place in large glass or metal mixing bowl, cover with damp towel and place in warm oven (proof cycle or oven light on is sufficient) Let sit until doubled in bulk, usually about 20-25 minutes. Place in 2 greased loaf pans and let sit again for about 15 minutes or so (until dough rises just a little over the top of the pan) Bake in preheated oven 375 for about 35 minutes. Place on baking racks and let cool for at least 30 minutes before cutting.

GOOD LUCK

GOOGLE MAPS

Hey I was out walking the dog in my neighborhood a while back.
Google maps just happened to be driving by and snapped my picture!!! CHECK IT OUT
(this blog is not private, so I don't want to give out my actual address)

518 My street, My City , CA - Google Maps

Go to google maps and do a search for a location using the 518 street # with my street name and city. When you see the map click on the A, then click on street view
There is a picture of me walking Sadie. Near as I can tell the picture is a couple of years old.

BRUNCH RECIPE TO SHARE

COMPANY CHEESE AND HAM STRATA

12 slices of bread

2 cups grated Monterey Jack cheese

1 cup grated Cheddar cheese

1 cup diced cooked ham

1/2 cup grated parmesan cheese

1/4 cup sliced green onion

3 cups milk

8 eggs, beaten

1/4 chopped parsley

1/2 tsp. dried mustard

Cut the slices of bread with a cookie cutter (heart or whatever shape). Tear remaining bread portions into 1" pieces and arrange in bottom of 9X13 pan. Sprinkle with cheese, ham, parmesan chesse and onion. Mix together with bread. Sprinkle chopped parsley over top. Arrange shaped bread pieces on top. Mix remaining ingreadients and pour over bread and cheese layers. Salt and pepper to taste. Seal and chill several hours or overnight.

Bake uncovered at 325 degrees for 55-60 minutes or until knife comes out clean. Let stand 10 minutes before serving. Serves 10-12.

This wonderful recipe came from a Stake Relief Society brunch that I went to yesterday. It was so yummy!!!

$$$$$$$$MYSTERY SHOPPER?????

Ok, This is a warning and alert to anyone out there. We received a letter in the mail last week regarding Gary becoming a mystery shopper. At first the letter looked good, as he remembered that he had applied for a position a year or so ago. We soon realized after doing a search on the internet, that in fact the letter (which included a large check for over $3000) was a SCAM!!! WOW!!! They used an actual local company name/address. When we went to the bank that the check was issued from we found out that it was drawn from an actual bank account that was of course overdrawn.

Here is how it works: They send you a check for a large amount of money with instructions to deposit it in your account. They also let you know that you can earn $500 a week as a mystery shopper working for them. They let you keep a few hundred dollars for your work as doing mystery shopping for them at a particular store. $300 for you, $200 spent at the store and $170 for the cost of the wiring of the rest of the money they want you to send back to them via Western Union(cash). You find out later after you have sent the cash back that in fact the check you deposited in your bank account has now bounced. You are then out all the cash money you sent and then some!!!
For more information CHECK OUT THIS WEBSITE:
http://www.consumerreports.org
THEN SEARCH FOR MYSTERY SHOPPER SCAMS
MORAL OF THIS STORY: IF IT SOUNDS TO GOOD TO BE TRUE, THEN IT IS!!!!!