Camping

Oaks Park Preschool Day w/ Lambert's

Brent's Home Brewing - Batch #11 - 12 Dirty Men Dubbel

The label for batch #11 is seen above.

Ice Cream Lover

Cherry Pie

Cherry Pie

pie dough for top and bottom crust
6 cups halved, pitted cherries
2 Tablespoons quick-cooking tapioca
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 Tablespoons water
4 Tablespoons butter
heavy cream
sugar

1. Preheat oven to 400.
2. Mix cherries, quick-cooking tapioca, sugar, salt, almond extract, vanilla extract and water.
3. Spoon mixture into a dough-lined pie dish and dot with butter. Place the second rolled-out pie dough crust on top of the pie. Score the top with a knife to create air vents. Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out.
4. Bake at 400 for 30 minutes. Brush the crust with heavy cream and sprinkle with sugar. Bake another 30 minutes.
5. Remove from oven and place on wire rack. Cool completely before serving.

Serves 8

Brent's Home Brewing - Batch #10 - Frankenhop IPA

The label for batch #10 is seen above.

Peanut Butter Banana Bread

Peanut Butter Banana Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup chunky peanut butte
2 bananas, mashed
2 cups flour
1 teaspoon baking soda

1. Preheat oven to 325 degrees.
2. Lightly grease a 5x9 inch loaf pan.
3. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Pour into prepared pan.
4. Bake for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

Applesauce

Applesauce

4 apples, peeled, cored and chopped
3/4 cup water
1/4 cup sugar
1/2 teaspoon ground cinnamon

In a saucepan, combine all ingredients. Cover and cook over medium heat for 20 minutes. Allow to cool, then mash with a potato masher.

Andrew (and Herkimer) loves new play structure

Andrew's play structure

Spinach-Pork Stuffed Shells

Spinach-Pork Stuffed Shells

12 uncooked jumbo pasta shells
1/2 lb ground pork
8 cups water
6 cups torn fresh spinach
2 eggs, lightly beaten
6 Tablespoons shredded Parmesan cheese, divided
4 Tablespoons heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 cups meatless spaghetti sauce

1. Cook the pasta shells according to package directions. Meanwhile, in a small skillet, cook pork over medium heat, until no longer pink; drain and set aside.
2. In a medium saucepan, bring water to a boil. Add spinach; boil for 1-2 mins or until wilted. Drain and squeeze dry; chop the spinach.
3. In a bowl, combine the pork, spinach, egg, 2 Tablespoons Parmesan cheese, cream, salt, nutmeg and pepper. Drain shells; stuff with the pork mixture. Spread 1/2 cup spaghetti sauce in an ungreased baking dish.
4. Place the stuffed shells in the dish; drizzle with remaining spaghetti sauce. Sprinkle with remaining Parmesan cheese. Cover and bake at 400 for 15 mins. Uncover and bake 10-15 mins longer.

Serves 4
Source: Taste of Home

Chicken Tortellini Soup

Chicken Tortellini Soup

32 oz chicken broth
3 cups water
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 1/2 cups frozen mixed vegetables
10 oz refrigerated or frozen cheese tortellini (if frozen, thaw)
4 celery ribs, thinly sliced
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

1. In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 mins.
2. Add the remaining ingredients; cook 15 mins or until chicken is no longer pink and vegetables are tender.

Serves 8
Adapted from Taste of Home

Mexi-Mac Skillet

Mexi-Mac Skillet

1 lb lean ground beef
1 onion, chopped
14.5 oz diced tomatoes, undrained
8 oz tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1 1/4 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded cheddar cheese

1. In a large nonstick skillet over medium-high heat, cook the beef and onion until the meat is no longer pink; drain and return to skillet.
2. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Stir in the macaroni. Reduce heat; cover and simmer for 22 minutes or until macaroni is tender. Sprinkle with cheese.

Serves 6
Source: Taste of Home

Grandma and Grandpa Dindia's 60th wedding aniversary

Brent's Home Brewing - Batch #9 - Strong, Dark & Handsome Ale

The label for batch #9 is seen above.

5k in Sherwood

Improved my time from last year!
2011 - 44m 08s
2010 - 52m 19s

Dadda enjoying the free beer afterwards :)

Spinach Pasta Salad

Spinach Pasta Salad

1 cup uncooked bow tie pasta
5 oz package fresh baby spinach
1 yellow bell pepper, diced
1/2 cup chopped dried apricots
1/4 cup balsamic vinaigrette

1. Cook pasta according to package directions.
2. In large bowl, combine spinach, yellow pepper and apricots.
3. Drain pasta and rinse in cold water; add to the spinach mixture.
4. Drizzle with vinaigrette and toss to coat.

Serves 8
Adapted from Taste of Home

Brent's 35th Birthday Surprise!!!!

In the car on the way to his surprise...he has no idea where I am taking him or who will be there...
Surprise! We're going on the Columbia Gorge Sternwheeler...but he still doesn't know that there are 15 people coming with us to celebrate...


Andrew loved looking through the captain's binocular's...
Then he got to steer the boat!!!! and pull the boat whistle and horn!

Adventures in Gardening

Day 1 (4/30/11) - Here is where our garden will grow...Brent pulled up the grass and then rented a tiller...so proud of all the work he got done today.

Day 2 (5/1/11) - We recycled the roof frame from the dog run to make the frame for the garden area. It's really coming along!

Day 3 (5/2/11) - Andrew and I planted some fruits, herbs and veggies today.
bottom right box - strawberries, rhubarb, watermelon
mid right box - cilantro, parsley, chives, mint
mid right box - jalapeno, 4 types of bell peppers
top right box - cucumber, pumpkin, zucchini
Day 4 (5/3/11) - Added in some more pumpkin, green onion seeds, artichoke, and hot peppers.

--no pictures of 5/3...sorry---

Backyard Makeover Begins!

Two projects going on here: French Drain going in to help with our winter swamps and the last pictures shows....Leveling the area where Andrew's play structure will go.