
Tuesday, May 10, 2011
"If my ears start bleeding..."

Mother's Day.
Take Two:
Take Three:
Things might not always be picture perfect but I love these sweet little boys with all my heart and count myself among the luckiest people in the world to be their mother. I'm sitting on my present; lets just say Bry scored MAJOR points with this gift. If you come knocking at my door and I don't answer you'll know why...
Hope all my beautiful friends had wonderful Mother's Days. You are all an inspiration to me! Xoxo.
I had a nice long conversation with my mommy on Mother's Day, and then had to text her again that night to tell her how much I love her. I got an "o" response. Followed twenty minutes later by an "o k". Let's just say my dad took a sorry shot at texting, that same response would have only taken my mom five minutes. :)
Thursday, May 05, 2011
Major Massacre
Caden and I put on our farming boots & went out to collect our eggs for the day. Saturday, April 16, 2011
Friday, April 15, 2011
Friday, April 08, 2011
I don't wanna get married!
After watching General Conference Caden announced that he wanted to go to the "that temple" {Salt Lake}. So we decided to make a trip to the Sacramento Temple. He was so excited, until we pulled into the parking lot. He started bawling, uncontrollably. When we asked what was wrong he wailed, "I DON'T WANNA GET MARRIED!"
We walked around the temple grounds with the kids. Parker hobbled. Poor daredevil's latest stunt didn't end so well and he's been limping ever since. The doctor assured me that it was nothing; I just feel so bad for him.


"Hey look, it's angle ron-i."
Afterwards we had a picnic. There were two Caden sized geese that joined us, which the boys thought was awesome. And it was, until we ran out of food and they started hissing at us. Caden was extremely protective of Parker, giving him a nice shove every time he tried to get in front of him. 
Thursday, April 07, 2011
Quinoa Salad with Toasted Almonds & an Easter Wreath
Quinoa Salad with Toasted Almonds:
1/4 cup slivered almonds 1/2 cup (3 ounces) quinoa 4 teaspoons olive oil 1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks 2 garlic cloves, minced 2 scallions, thinly sliced 1/8 teaspoon red-pepper flakes 1 teaspoon chopped fresh thyme, plus more for garnish (optional) 1/4 teaspoon coarse salt 1 medium zucchini, halved lengthwise and sliced 1/2-inch thick 1 large celery stalk, diced 1 lime, halved
Directions: 1. Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.
2. In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes.
3. Stir in quinoa, thyme, 1 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat.
4. Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into two containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired. 

