A few random photos of the last couple of weeks~

We made our version of Cinnamelts~





Lauren, before and after attending her friends birthday party~




A small town around our home at a fall festival this last weekend that we attended. (Check out little Lauren...she is such a little ham!)






Here is my friend, Angelina when she came up for the State Fair.

Our week~

I just have to share a few photos that were taken, mostly by 7 year old daughter Megan. :) I love to see what she photographs on her little camera.

Here are Megan's photos~







And here is a photo of us going into church yesterday morning~


Here is a photo of the girls and their little friend having a play date yesterday afternoon.



Here is one of the books that I'm reading this week. :) I read and re-read my Laura Ingalls-Wilder books again and again. My Grandpa and Grandma Smith had taken me for my birthday to Mansfield, Mo. to see the house she used to live in, and purchased me the entire set of Little House books when I was in 3rd grade. They have been so very dear to my heart and life. I will always remember the kindness of my third grade teacher, Mrs. Longrin, who read those story's to us each afternoon, and to my Grandparents, who gave them to me to read for all of my life.

September 11th

A day to remember those lost, and those soldiers away from home and loved ones. I pray for peace and respect for all people of all nations and skin colors and religious views.

How I make Scrambled Eggs~

This morning for brunch, I made Tasha Tudor's coffee cake (with out the fruit, as I have not yet made it to the grocery store this week, but it turned out yummy anyways.) :) Then I opened some oranges and made my scrambled eggs. I actually made two batches, for all my diverse eaters. (one with veggies and one with out.)

First you put some smart balance or butter into a pan and let it melt. (if you are doing veggies, now is the time to saute those.) Then add a bit of salt and pepper.

Next, crack your eggs into the pan and let sit for about two minutes or so.




Next, use a fork to gently scramble the eggs and stir until they are evenly cooked, switch the fork to a large spoon, and stir in a bit of Mexican blend cheese. (not too much, just about 1/8 cup.)



I like making brunch for my family, it just seems like a fun meal to eat. (Yes, I know that I'm a bit of a dork!) Family meal time is so special, it is a time to pray together, share good conversation and it fosters good child hood memories.

Baked corn on the cob recipe~ (double yummm)

When I saw my mom, a few weeks ago, she told my sister and I about a recipe where you bake the corn on the cob. She went on and on about how good it was, and I am finally learning to listen to what she says, knowing that her advice in all areas of my life, really almost always turns out to be good. :) I gave this a try the other night with our dinner, and it truly was the best corn on the cob I've ever eaten. Perfectly moist and full of flavor.

First, husk and clean your corn. Next rub each cob with butter (I use a 50/50 blend of smart balance and butter) Then wrap the buttered cob in foil and place in a casserole dish. Bake on 350 for 30 min. and then check, at this point I increased my oven to 400 and baked an additional ten minutes. Then unwrap and serve. This was so easy and just the best corn on the cob ever!

Labor Day

Lauren had a sleep over last night with one of her friends from school. They ate pizza in their PJ's, slippers and robes, watched Samantha the American Girl movie, and wished upon a star before falling to sleep.


This morning we took the children for donuts and to the park and then the zoo. Here are some of the photos.

This is the children eating donuts~



Here is some park play~



Here is the train ride at the zoo~




Here are the children looking out at the ducks~