Song by: Cody

Go A's!!!

It has been a lot of fun for me to watch Samuel play T-ball! And I think it has been great for Samuel to get to have this activity that he does with his daddy. Samuel is a great leader and example for his teammates. It is fun to watch him stay so focused during the games...well, for most of the game anyway. :) I haven't seen any daisy picking, but the kids don't have that option yet since they don't position the kids in the outfield in T-ball.

Forever

over-the-rainbow minestrone

Found this yummy crock pot recipe in the april/may taste of home magazine submitted by: Crystal from Northglenn, Co

makes: 10 servings

4 stalks swiss chard (about 1/2 lb.)
2 Tbsp. olive oil
1 medium red onion, finely chopped
6 cups vegetable broth
2 cans (14.5oz. each)
   fire-roasted diced tomatoes, undrained
1 can kidney beans, rinsed and drained
1 can garbanzo beans or chickpeas, rinsed and drained
1 medium yellow summer squash or zucchini,
   halved and cut into 1/4-in. slices
1 medium sweet red or yellow pepper, finely chopped
1 medium carrot, finely chopped
2 garlic cloves, minced
1 1/2 cups uncooked spiral pasta
1/4 cup prepared pesto

1. Cut stems from chard; chop stems and leaves separately. Reserve leaves for adding later. In a large skillet, heat oil over medium heat. Add onion and chard stems; cook and stir 3-5 minutes or until tender; Transfer to a 6-qt. slow cooker.

2. Stir in broth, tomatoes, beans, squash or zucchini, pepper, carrot and garlic. Cook, covered on
low 6-8 hours or until vegetables are tender.

3. Stir in pasta and reserved chard leaves. Cook, covered on low 20-25 minutes longer or until pasta is tender. Top servings with pesto.

*I omitted the chard leaves and pesto, but maybe we will add them next time.

Winter

Our first Snow Day was in December

Abigail putting the angel on top of the tree

Samuel turned 6 in December!

Decorating the Gingerbread house at Grandma Anne's

No School on April 1st so we had fun in the snow! 

                                             

Too tired to take off the coat

easy chicken tamale pie

We tried this for the first time this week. I found it in the taste of home magazine submitted by Perter Halferty from Corpus Christi, Tx. It was very yummy and easy to make with the crock pot :0) 

easy chicken tamale pie

1 lb. ground chicken or ground turkey

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. salt

1/4 tsp. pepper

1 can (15oz) black beans, rinsed and drained

1 can (14.5oz) diced tomatoes, undrained

1 can (11oz) whole kernel corn, drained

1 can (10oz) enchilada sauce

2 green onions, chopped

1/4 cup minced fresh cilantro

1 pkg. (8.5oz) corn bread mix

2 eggs, lightly beaten

1 cup (4oz) shredded Mexican cheese blend

optional toppings: sour cream, salsa and minced fresh cilantro

1. In a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Stir in seasonings.

2. Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions, and cilantro. Cook, covered, on low 6-8 hours, until heated through.

3. In a small bowl, combine corn bread mix and eggs; spoon over chicken mixture. Cook, covered, on low 1 to 1 1/2 hours longer or until a toothpick inserted in corn bread layer comes out clean.

4. Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.

Fall

High Hill

Harvest Party at our church

We had a fun day with Samuel's class

Litybug

Lake Tahoe