In Transition

Please excuse yet another blog break as I transition from Thanksgiving to Christmas-preparation mode. The house is halfway decorated, the Christmas photo order is in the mail, and our family's 2009 recap letter is a tiny glimmer in my head. Yes, I know it is only Nov. 29, but I LOVE these little steps I carry out every year. The day after Thanksgiving is my starting line.
Some people claim Christmas cards are too expensive or even obsolete. I say, "Don't steal my joy!" I love to send Christmas greetings as much as I love to receive them--in my mailbox or my inbox.
As long as they sell Christmas stamps, though, I will be stamping my envelopes with the Madonna & Child and sending the bulk of our family's cards via snail mail. With a very large extended family and great friends, the whole process can get to be . . . well, quite a process! Therefore, my spare "Moooommm!"-free hours will be devoted to this tradition for the next few days. I will love every peaceful moment as I reflect on our last year and those who loved us on our way.
In the mean time, enjoy some new Christmas tunes on the play list.
God Bless your first week of Advent!

Family Favorite Pumpkin Pie

Just in time for Thanksgiving . . . it's my top secret pumpkin pie recipe!
OK, so it's not THAT secret. I took it from the back of a Festal pumpkin can in the mid-1990's. (The time Landen calls "way back then.")
That first pumpkin pie was such a success that "my" pumpkin pie is still requested at family holidays.
I think the secret is using both white and brown sugar. The original recipe said to use one or the other, so I split it between the two. This recipe calls for more sugar than some other recipes do. Both of my grandmas bake by the motto, "Never skimp on the sugar!" I trust them.
The use of nutmeg makes a big difference in taste, too. Cinnamon, cloves, ginger, and nutmeg should ALL be in a pumpkin pie. (In my professional opinion, anyway!)
And, so, here it is!
Family Favorite Pumpkin Pie
1 can unsweetened pumpkin
3 eggs, slightly beaten
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. ginger
1 cup evaporated milk (or 2% works, too)
Combine eggs, sugar, salt and spices and beat well. Blend in pumpkin. Add milk and beat well. Turn into unbaked pie crust. Bake at 450 fro 10 minutes, then reduce heat and bake at 350 for 40-45 minutes. Pie is done when knife inserted in center comes out clean.

Isn't it pretty? Thanks to my mom-in-law for the pumpkin pie plate. :o)
Happy Thanksgiving, everyone!

Platchinda

After I sent the boys out hunting this morning, I wanted to do one of two things today--shopping or baking. Shopping was not going to happen (except for my exciting trip to the grocery store), so baking it was!
I decided to try my hand at an old German specialty--Platchinda. I'm not sure what that literally translates to, but it is a pumpkin turnover. My Grandma Joachim made the best and I know I will have to practice many more times to replicate hers.
Mine did turn out pretty tasty. If you've never had an authentic platchinda, you would think it to be great. The smell and taste brought back yummy memories of being a little girl in Grandma's kitchen. I'm going to send a few back with my dad to give to her. I hope she likes them--and maybe she can give me some pointers for next time!
Platchinda


Make dough of:
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/4 cup milk
3/4 cup cream

Filling:
2 cups (1 can) pumpkin
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Roll dough out for one at a time on a floured surface (about 4 inches in diameter). Put filling in each and seal edges. Bake at 250 for about 25 minutes. Makes about 12.

Deer Hunting

The boys got to go out hunting early this morning with Dad and Papa Butter. Nathan took his gun along, too.

New Song

Last Saturday night, Teresa and I were making our way home from my hometown after a day of visiting. Teresa fell asleep shortly after we started our hour+ drive, so it was quiet--and dark--all the way home.
I hadn't listened to the songs on my van's hard drive in awhile (except for the Veggie Tales tunes my kids love), so I made my way through the list. One of my favorites, "Remember Me," was first. Then Martina McBride's "I Have Been Blessed" came on and I listened to it even though I had had another song in mind.
Isn't it strange how our brains work sometimes? As I listened to Martina, I remembered the slide show I made for my Mom's 50th birthday. Reba McIntire's "My Sister, My Friend" was first, then came "I Have Been Blessed," but what was the last song I used? I remembered it was a slow song, it had a powerful message, it was on a CD that I listened to a lot at the time, and slowly, slowly it came back to me in pieces. I remembered the last line, "How Could I Ask for More."
Today I discovered that playlist.com also has this song, so it is now on my playlist. I don't know how this song totally dropped off my radar since 2007, but I am glad it is back! It almost made me cry listening to it a few minutes ago, remembering some of the slide show pictures that went with the words--my parents together, our family at our wedding, my mom with her brand-new grandsons . . .
I hope you like it, too.

"How Could I Ask for More"
by Cindy Morgan
There's nothing like the warmth of a summer afternoon
Waking to the sunlight, and being cradled by the moon
Catching fireflies at night
Building castles in the sand
Kissing Mama's face goodnight
Holding Daddy's hand
Thank you Lord, how could I ask for more?

Running barefoot through the grass
A little hide and go seek
Being so in love, that you can hardly eat
Dancing in the dark, when there's no one else around
Being bundled 'neath the covers, watching snow
Fall to the ground
Thank you Lord, how could I ask for more?

So many things I thought would bring me happiness
Some dreams that are realities today
Such an irony the things that mean the most to me
Are the memories that I've made along the way

So if there's anything I've learned
From this journey I am on
Simple truths will keep you going
Simple love will keep you strong
Cause there are questions without answers
Flames that never die
Heartaches we go through are often blessings in disguise
So thank you Lord, oh thank you Lord
How could I ask for more?

2010 Photos

Our fall photos are complete! The boys have had their school pictures on the wall for a couple months already.
I had to wait until Teresa was officially 3 years old before I took hers. Then there was the added task of catching her in a good mood . . . in good clothes . . . with her hair combed . . . it was almost easier taking her somewhere else! We had a few minutes before going to church on Sunday, so I sat her down and snapped a few photos. My work isn't professional, but it gets the the smiling face on the wall--for a very reasonable price. :o)

Still Here

It's time for another "I'm still here" post. Things have been a little crazy lately! In the past week, I went on a road trip with my mother-in-law, aunt-in-law & Teresa, turned 32, organized our region's Oral Interp contest (the organizing is actually still in progress), spent some quality time with my dear friend Sarae and grandparents, and went to my sister's violin recital! Whew! I'm tired!
I'll catch up again in a few days--I promise!!!

Favorite Food

As part of our preschool's literacy project, a book about the students is compiled each month. Each month has a theme and includes pictures of each student completing the activity. This month's theme is "Favorite Foods." The instructions were to ask the student how to make the food, make the food with the student (while taking pictures), and include the original recipe with their recipe.

Sugar Rice—Nathan's Recipe
1. Put rice in the bowl.
2. Put sugar in it. Put water in it and cinnamon.
3. Put it in the oven. Bake it for 4 hours at 785 degrees.

Baked Rice (renamed “Sugar Rice” by Nathan)
1 cup white rice
4 eggs
1 cup sugar
1 1/3 cup milk
½ cup cream (or more milk)

Boil rice until tender according to package directions. Beat eggs. Add sugar and beat again. Add milk and cream and beat again. Mix cooked rice with egg mixture. Sprinkle cinnamon as desired. Bake 30-45 minutes at 350 or 1 hour at 300.

Our dinner guests were happy to help us eat our project. What did we forget? To take a picture with the finished product!
We'll have to whip up another batch before the end of the month. I don't think Nathan will mind!

Nathan's 5th Birthday

Nathan turned 5 yesterday! One thing we always remember about Nathan is the day he chose to be born. Daddy said, "Any day but Thursday." Shortly before midnight on that Thursday morning, baby Nathan was preparing to enter this world--no matter what the previous plans were! He's been doing things his own way ever since.
It is always hard for him to wait for his birthday, especially as he watches his brother and sister open their presents before him. This year, however, was different. He started opening presents on Oct. 30 and will finish at the combined Teresa/Nathan/Harvest is Done Party this weekend. Not bad for turning 5!

Here was the letter he began to himself before bed on Tuesday night. He planned for it to say, "Dear Nathan, I hope you have the best birthday ever at grandma and grandpa's house . . . ." That's how far we got before bedtime.

He was able to spend most of his birthday at grandma & grandpa's house, which he loved. He went between having "the best birthday ever" and "the worst birthday ever" depending on the situation at the time.
That's our Nater--all or nothing! Happy Birthday, Nathan! We love you!

Scenes from Halloween

Our princess, hunter, & Spider-Man. (He is shooting a web.)

We're all ready for our first stop!

The drive to our country stops was just right for a little nap.


We finished off the night with birthday cake at Grandma & Grandpa Melius' house.
Happy Birthday to our 3 year old!