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Showing posts from July, 2014

Marinated Carrots

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Do you ever get tired of the same old salads? This one is a little more unusual but just as delicious as the more common potato salad and others like it.   I was thinking about the time in the past when I was employed at a restaurant and about the food that the diners always raved about and this was one of the recipes they couldn't seem to get enough of. I never would have imagined that it could be good and remember being very surprised when I tasted it to find that I agreed with them!!   Very simple and a lot less time consuming than potato salad, woohoo! And I like that it's a little more out of the ordinary. :)   3 lbs. baby carrots 1 medium sized green pepper, sliced very thin 1 medium sized onion, sliced very thin   1 sm. can tomato soup 1 cup sugar ½ cup olive oil 1/3 cup apple cider vinegar 1 teaspoon salt ½ teaspoon pepper ½ - 1 teaspoon dry mustard   Steam carrots till they are crisp/tender. Place immediately into cold water

One Year Ago...

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  A year ago today we said good bye to Lin's Dad. In some ways it seems like yesterday and in others it seems much longer. Dad, you are missed and remembered with love. As much as we miss you it makes us happy to think of you in the presence of Jesus with a new, pain free body.   P.S. say "Hi" to my Dad for me. :)       ♥

Champions!!

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photo credit: Sari Stoltzfus   We spent the past weekend in Dalton, Georgia watching these boys play ball. Back row 4th from the left is our son Anthony. Being the 3rd boy in a row means that you rarely get the opportunity to do something first that your brothers have not already done so this was extra special for him and for us.   To say I was excited when he hit a grand slam is an understatement!!! Seriously, I love to watch my boys play ball! Big Cheesy Grin! ☺   So. Much. Fun!!   They did quite well and were undefeated all weekend! In addition to being from three different teams when they are at home and two being from another state I'd say the coaches get a shout out too for pulling it all together!   Danny and Victor cheers to you both!   Summer is going faster than I ever remember it before but it's all good.        

Summer Favorites

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Our Gift for the end of the day yesterday...     A Beautiful reminder of Promises kept, and even more that He wants to give!   If He Promised it He will do it, but you must also believe it's possible.     "Faith must be more than belief in certain facts; it must result in action, or it will die away". And the flaming intensity afterwards. Amazing!                                                                                                             Through the garden...                                                                        The people that make my world go 'round...     ♥ ☺☺ ♥     And we've been doing a lot of this! This is the first year that Lin gets to play on and coach a team that all his boys are on. It's something he has looked forward to since the time he realized it as a possibility. It's great fun to watch them do their thing and listen

Vanilla Crumb Cake with Fresh Black Raspberries and Vanilla Whipped Cream

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  We are enjoying the delicious Black Raspberries from the garden and the surrounding woods   ( as do the Robins and the other winged critters, grr!)   With the black raspberry and vanilla flavors often put together and with company coming for a party I thought it would be fun to make a sort of shortcake/coffeecake type of cake to eat with them. I had a couple of French Vanilla cake mixes on hand and decided to beef them up a little to improve the flavor and texture.   This got a thumbs up from everyone here and go very well with the black raspberries.   Although the boys still prefer to eat it it with strawberries. Either way it is a quick and easy route to destination delicious!!   2 French Vanilla Cake Mixes, (reserve 8 oz. dry mix) 1 stick butter, browned and cooled slightly 1½ cups buttermilk 1 vanilla bean, (contents of) 1 Tablespoon clear vanilla 4 whole eggs + 1 yolk   Crumbs: Reserved dry mix 2/3 cup brown sugar 4 Tablespoons but