One of the big reason I try to get to TN every year is my Grandma. She is the last grandparent I have left and she is precious! We love to go visit her. She and I are truly kindred spirits. She's 92 years old and a pleasure to be around!
Saturday, March 23, 2013
February Birthdays
The kids and I escaped to Tennessee for a while at the end of February. While there, we celebrated the three February birthdays. My dad is quite proud to share his month with my boys...and they are ecstatic that Granddad is a February birthday boy with them!
Elijah's 4th Birthday
A kid after my own heart! His choice? Strawberry Rhubarb Pie
I celebrated Elijah's birthday by splurging on a can of green olives! Mmmmmm....my favorite!
Bible Labs Project
Another successful Bible Labs project. Extra Gum! We did them all up like you see below and headed to the mall with 100 packs of gum. The kids went up to everyone they saw and said, "Have an extra special day!" You can only imagine the delight that met us... :)
Next time we will take 2 or 300. We ran out way too soon. I'm starting to realize that the Lord brings the people to our little mall at just the time we are there!
Thankful Journal
We're trying to cultivate thankfulness and one of the things that I decided we would do this year is to keep a "thankful journal." The kids and I each picked a thankfulness bible verse to write on the very first page and then each day after that we have entered things that we are thankful for. It's been such a neat experience and it's really nice to read back through the journal entries.
This is an entry from Dillon's journal. He even draws pictures to go with with he is thankful for.
Saturday, February 16, 2013
Frozen Strawberry Pie
Yummy!!
14oz firm tofu
1/4 C honey or agave nectar
1 lb frozen or fresh strawberries
2 fresh strawberries for top, optional
1 C whipped topping
1 graham cracker crust
(to make the heart crust I whizzed up a store bought graham cracker crust, added a couple tablespoons of melted margarine and pressed it into the heart pan)
In a food processor or blender, blend tofu and sweetener until smooth. Mix tofu in a medium size bowl with mashed strawberries. Fold in whipped topping and blend well. Spoon into crust and top with fresh strawberry halves. Freeze about an hour before serving. Serves 6-8.
I must say that I was pleasantly surprised that we didn't recognize a "tofu taste." The kids called it strawberry ice cream pie. They were impressed with my "love" gift. That's what mattered most!
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