We watched 8 hours of conference and baked more bread in the sun.
The Walds stopped by with a surprise visit from Arizona(Fred Wald was a missionary here 7 years ago).
We had a nice visit and shared some sun bread and Kindall's honey with them.
Between conference sessions on Sunday, we took the camera and a picnic to Rocky Creek Farm (again--Addie and Daddy didn't get to go on Friday).Here are Addie, James, and Heidi on a tower of hay.
James, Heidi, and Addie on the farm truck.
Our family on the farm truck.
Addie, James, and Heidi with the pony.
Heidi, Mama, James, Daddy, and Addie in the pony yard.
James and Addie at the sign.
Looks like it was a good year for squash at the farm, too!(We grew TONS at the ranch)
Heidi swinging
Addie swinging
Addie and James watching the pigs.
Heidi swinging
Addie swinging
Addie and James watching the pigs.***
This morning we lost our "Ranch Grandma", Vivian Ellison. She has been in the hospital suffering from teh effects of a stroke for a month, so it is probably a great relief for her to pass on. Now she can continue her great love story with Grandpa Melvin after 18 lonely years. We wish comfort and blessings for her entire family.
Otherwise, the week has been fairly uneventful--cooking, cleaning, school, homework, meetings, laundry, etc. Life is good, fall is beautiful, and we are looking forward to the holidays!
***
PS: Here are some kitchen tips for ya:
1. I think the best seasoning for scrambled eggs is Trader Joe's Everyday Seasoning. It comes in a little grinder and it's so very good.
2. This is a super yummy recipe I tried this week. It's sure to become a staple for us...
PEANUT NOODLES & CHICKEN (click for link)
1/2 pound linguine (or spaghetti or soba)
2 tablespoons light soy sauce
2 tablespoons lemon juice
1/2 teaspoon cornstarch
1/3 cup peanut butter (chunky was so good!)
2 cloves garlic, finely chopped
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes
1 teaspoon sesame oil
1 pound cooked chicken, shredded
1/2 cucumber, peeled and cut into 2-inch matchsticks
1/2 cup bean sprouts (I used tiny celery slivers instead)
Directions
1. Cook linguine following package directions. Drain and rinse under cold water.
2. Mix together the soy sauce, lemon juice and cornstarch. In a medium-size saucepan, combine peanut butter, garlic, sugar, red pepper flakes and 1/2 cup hot water. Whisk in the soy sauce mixture and bring to a simmer. Whisk until smooth. Remove from heat; stir in the sesame oil.
3. In a large bowl, toss together linguine, chicken and peanut butter mixture. Scatter cucumber and bean sprouts over the top and serve at room temperature.
1/2 pound linguine (or spaghetti or soba)
2 tablespoons light soy sauce
2 tablespoons lemon juice
1/2 teaspoon cornstarch
1/3 cup peanut butter (chunky was so good!)
2 cloves garlic, finely chopped
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes
1 teaspoon sesame oil
1 pound cooked chicken, shredded
1/2 cucumber, peeled and cut into 2-inch matchsticks
1/2 cup bean sprouts (I used tiny celery slivers instead)
Directions
1. Cook linguine following package directions. Drain and rinse under cold water.
2. Mix together the soy sauce, lemon juice and cornstarch. In a medium-size saucepan, combine peanut butter, garlic, sugar, red pepper flakes and 1/2 cup hot water. Whisk in the soy sauce mixture and bring to a simmer. Whisk until smooth. Remove from heat; stir in the sesame oil.
3. In a large bowl, toss together linguine, chicken and peanut butter mixture. Scatter cucumber and bean sprouts over the top and serve at room temperature.
***
This is what THE GIRLS were doing during Saturday Afternoon session...
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