7/27/2018 - Ten years!

Hooray!  We made it!  My blog and I are 10 years old now.  Happy day of birth Vonnierom!  You are 10 years old!

I know, I know, I haven't been blogging all summer.  Truth is, I haven't been home very much this summer, but I want to get back to it.  More on the summer adventures later.  For now, I want to celebrate this little blog here.  I still LOVE her.  I love having a place to share thoughts, activities and ideas.  I love writing things down and looking back.  I know my poor readers have probably long since abandoned me, given the infrequency of my summer writing, but never fear!  I have plans to continue. I may be one of the few at-home, not-for-profit, just-a-regular-person bloggers who is still active.

I've learned so much over the summer, I've seen so much, I've felt so much and I want to record some of it here.

But for now, I want to treat my little blog to an anniversary treat!

 Mary's (my mom's) fresh peach pie!

Here is the recipe:

Mash 2 large peaches in the blender 

add 3/4 c. sugar into which 3 T. of cornstarch has been added and 1/2 c. water

cook for 5 minutes or til it boils

Remove from heat and add 1/2 t. almond flavoring and 2 T. butter

Cool

Slice 3 peaches into each pie already prepared pie shell

Pour the above mixture over the top.

Top with whip cream.

Enjoy!

So far my Vonnierom has enjoyed some of my favorite desserts to celebrate (isn't it uncanny that we enjoy the same desserts?) which are:

2008 she was born
2009 she received a birthday cake (not chocolate of course)
2010 a carmel cheesecake
2011 a lemon cupcake
2012 Key Lime pie
2013 Creme Brûlée with fresh fruit
2014 a rootbeer float
2015 delicious caramel corn
2016 Grandma Mayme's cinnamon rools
2017 Home made icecream
2018 Mary's fresh peach pie!

I love you little blog.  Don't give up on me because I haven't paid much attention to you.  Let's reunite and have some fun!  You're welcome to join along.

Canning chicken

Jordan started buying raw meat wholesale when she lived in AZ.  When she moved to UT, she found that the company, Zaycon, also delivered here locally.  We started buying fresh bone-less, skinless chicken and low fat hamburger from them in bulk.  Like 40-50 pounds at a time.  Sometimes we split an order. She has taught me how to can meat!  Who knew?  I canned a bunch of meat, and also cooked and shredded some and froze it in single serving bags.  I also bagged chicken breasts for BBQ and other recipes.  I now have meat ready to go for at least the next six months.  I love it!  

This is a great shortcut.  Cook the chicken buy boiling it
or baking it and then put it in the Bosch mixer with the
 cookie paddle and it shreds it like a champ!
 Love this quick way to shred chicken! 

And to finish off the day, a nice pot of
chicken noodle soup was a hit.
 Here is a great recipe my sister Mary Ann shared:

Creamy Chicken Noodle Soup

6 frozen chicken breasts (or two bags of my pre-cooked chicken) to make 4 cups cooked chicken
3 cups water
3 chicken bouillon cubes
2 cups chopped celery
2 cups chopped carrots (sometimes I used the pre-shredded carrots found in the produce section at the grocery store and they work great in this recipe)
1 chopped onion
2 cans cream of chicken soup
1 cup of milk
1/2 package cooked egg noodles

Put frozen chicken breast in a pan with 1/2 cube of butter and 1 to 2 cups of water.  Cover and cook on medium heat until the chicken is done (about 20-30 minutes if chicken is frozen, less time if chicken is thawed.)  Drain chicken.  Boil together the next 5 ingredients until vegetables are tender.  Add 2 cans of cream of chicken soup and 1 cup of milk, add in four cups of cubed or shredded cooked chicken.  Cook noodles according to package.  Add to soup.  Serves about 4-6.

Easter Dessert!

Many years ago, my sister Mary Ann gave me a wonderful recipe book full of delicious recipes.  She highlighted some of her favorite recipes, so I have given many of them a try over the years.  One I particularly love around Easter time is this little beauty.  It is a fun, pastel colored, four layer dessert that is perfect for Easter.  And did I mention it is delicious?

Here is the recipe for Easter Dessert:

1st layer
1/2 cup butter
1 cup flour
1 cup chopped peacans
Mix and press into a 9 by 13 pan
Bake at 350 for 20 minutes.  Cool.

2nd layer
8 oz. cream cheese
1 cup powdered sugar
1 1/2 cups cool whip
1/4 t. almond extract
8 drops yellow food coloring
Mix well, spread on crust.

3rd layer
2 small packages instant pistachio pudding
3 cups milk
mix until slightly thick.  Pour over second layer and CHILL

4th layer
2 cups cool whip
1 t. almond extract
red food coloring to make it pink (about four drops)
Mix.  Spread over green layer.
Garnish with cool whip and sliced almonds.
(One 16 oz. Cool Whip is enough for this recipe.)

Enjoy!

The day of expressing love

We had a lot of fun this year sharing Valentines Day with our loved ones in town.  We invited the local crew over for dinner and I prepared some recipes I have never tried before.

Our menu:  Cafe Rio Copy Cat Sweet Pork Salad

And

Fresh dipped strawberries.

It was a hit!

I have never used tomatillos before.  What an interesting vegetable (or fruit?)

It comes all wrapped in it's own packaging and gives the Cafe Rio salad dressing its unique flavor.

Who knew?

A dozen roses from my love.
  My Blendtec full of this delicious dressing.

I put the left over in a jar in the fridge and it kept for a month.

What a funny little vegetable!

Valentine's Day is a tough one for Jordan.  She misses her sweetheart, and who can blame her.   Rick took her a couple dozen roses and we had their family over for dinner along with Claire, R and their children and my niece Sydney and her husband Adam and their three darling children.  It was a fun evening with a lot of visiting and catching up.  The kids always have a great time playing together.
.
The grandkids gave us cute hand made Valentines and we gave them dinner.
Here is the recipes for those who haven't tried making these delicious dishes before:

Sweet pork:
6 lbs. boneless pork roast
1 16 oz. bottle salsa
1 12 oz. can cola
2 c. brown sugar

Cook pork roast in a crock pot (or instapot) all day.  2 hours before serving, drain juices, remove fat, and shred.  Add salsa, cola and brown sugar.  Cook for the remaining 2 hours on low.  This made a lot of meet and after dinner, I divided it into containers and froze it for future meals.  Meat is now all done!

Shredded chicken:
4 lbs. chicken breast
1 small bottle zesty Italian dressing
1 T. minced garlic
2 packages ranch dressing mix
1 T. chili powder
1 T. ground cumin

Place all ingredients in a crock pot.  Cook on low for 8 hours.  Shred with fork and serve.

Sweet Rice:
2 T. oil
2 1/4 c. long-grain rice, uncooked
4 cloves garlic, pressed
1/2 bunch cilantro, chopped
juice of 2 limes
4 c. water

In skillet, fry rice in oil.  Add garlic and cilantro, saute 3-5 minutes, stirring frequently.  Add lime juice and water.  Bring to a boil, cook on low until rice is done.  I cook mine in the rice cooker or Instapot.

Creamy Cilantro Dressing:

1 package buttermilk ranch dressing mix
3 tomatillos
1 c. mayonnaise
1 c. buttermilk
1 c. cilantro, chopped
2 cloves garlic, pressed
1 t. cayenne pepper (optional)

Combine all ingredients in a blender, blend on high.  Chill. That's it!  It makes a bunch and will keep in a jar in the fridge for a month.  It will separate, so just blend again before serving.

I also had guacamole, piko - tomatoes, cheese, chips, seasoned black beans, sour cream and cilantro on the side.  Delicious!

Jesus said - day 14

Luke 17: 8

And will not rather say unto him, Make ready wherewith I may sup, and gird thyself, and serve me, till I have eaten and drunken; and afterward thou shalt eat and drink?

There was A LOT of eating and drinking going on around here this season. It's a great part of Christmas.  We go to special dinners, events and family gatherings and we eat and eat and eat.  We make certain dishes and treats this time of year that we don't make other times.  That's what makes it so special and good!  This year my friend Cydnee came over and we tried our hand at making caramels, black licorice caramels and Boston creme candy.  We had three successes and one failed batch of caramels that were too hard.  Overall a fun day!

A few weeks later I tried by hand at making pretzel sticks and of course I made a double batch of my Grandma Mayme's molasses cookies.  Can I just say that the smell of those cookies brings back such memories and are so good.  The pretzel sticks turned out great and next year I will give them a go again.

Here is my Grandma Mayme's molasses cookie recipe.  I always double it and keep a roll or two in the refrigerator for up to a week so that you can bake them fresh when needed.  Don't say I didn't give you a wonderful Christmas present:

1 cup shortening (I use butter shortening)

1/2 cup molasses

1 heaping cup sugar

2 beaten eggs

1/4 c. water, scant

1/4 t. salt

1/2 t. cloves

1/2 t. ginger

1/4 t. allspice

1 t. cinnamon

1 t. soda

4 1/2 cups flour

Cream shortening, molasses and add sugar, eggs and water.  Add dry ingredients and mix well.  Divide into two halves and roll into round rolls.  Wrap in wax paper and put in the refrigerator over night.  Cut cookies from roll about 1/4 " thick.  Bake at 350 for 8 minutes.  Don't over bake!  Cookies will be moist and chewy.  Frost with a powdered sugar, water and butter frosting.  Enjoy!!

Dinner with cousins

On man, October was a blur.  So fun and lots of traveling. More on that later.  I'll start with the most recent and go backwards.

Last Sunday we had such an enjoyable evening.  We invited three of my cousins and their spouses over for dinner.  Steven and Elena, Rebecca and John, and Susan and Chris.  It was so fun and interesting to just visit and catch up with all that is going on their lives.  Wow.  What impressive people who are out in the world accomplishing much good.  I'm so proud of them and all the things they are involved in and all that they are accomplishing.  We all commented on the fact that we come from good stock.  Our grandparents, Ray and Mayme instilled in their children and consequently in us their grandchildren,  a love of God, love of this country, love of family and love of hard work.  I'm so grateful for these two good people, their six children and now many grand children, great-grandchildren and great-great-grandchildren.  I wish they could see (and probably they can!) how their family is flourishing in spreading the good news of the gospel of Jesus Christ, of honoring their parents, working towards their dreams and making a difference in the world and in their homes and communities.

I made an unusual meal.
Two appetizers - garlic and honey meatballs and coconut shrimp
Main dish - my sister Lee's butternut squash soup recipe with bread sticks
A wonderful salad was brought by the cousins and a apple crisp dessert.
It was a lovely evening and I hope we can do it again.

7/27/2008 - 9 years!!

Happy 9th birthday to my blog!  She turned nine years old on July 27, 2017.  HAPPY DAY OF BIRTH VONNIEROM!

Even though I don't have as much time as I use to, I STILL love to blog and I'm still going to keep going.  I'll admit that I use to blog a lot at work in the early years.  I had a job where I was at a desk for long hours each day and some of those hours involved just being there.  Blogging was a perfect way to fill those hours.  It's kind of crazy now that I am retired, that I don't have time to sit around at a computer anymore.  Who would have thought it?  I'm almost as busy as I ever was, but now I get to structure my day the way I want to.  I LOVE, LOVE, LOVE being retired! Rick keeps saying that I must be the happiest retired person that he knows.  I think I am!

I've given my blog various birthday treats over the years.  She and I aren't big chocolate lovers, so she has received some delicious non-chocolate treats.  2008 was her birth, 2009 she received a birthday cake, 2010 a caramel cheesecake, 2011 a lemon cupcake, 2012 Key Lime pie, 2013 Creme brûlée with fresh fruit, 2014 a rootbeer float, 2015 delicious caramel corn, 2016 grandma's cinnamon rolls and this year.....

Tuh duh......

Home made ice-cream!!

Ever since I can remember, I've made homemade ice cream.  It all started with my Grandma Mayme. She made homemade ice-cream by the freezer full.  She made a special caramel ice-cream that I can still imagine and taste to this day.  She used one of these hand crank models and I'm sure that my Grandpa Ray and my dad churned many a batch of caramel ice-cream treats.

We made ice-cream in our home growing up and having it in the summer was especially delightful. My mom made some great ice-cream.  I still use her recipe and change up the fruit to go with whatever is in season.  I use this type of machine now.  We've burned through many, many motors and just this 4th of July, burned out another one.  Now I have a new machine and I hope it lasts awhile.

During the winter months when it isn't practical to be outside freezing ice-cream, I use this delightful table top variety.  It only makes enough for about 6-8 people, but guests love it when I bust out some freshly made ice-cream.  I keep the container in the freezer and it is ready to go at a moments notice and freezes up in about 15 minutes.  I've added a crushed up candy bar, fresh fruit, chocolate syrup or just had it plain with a good vanilla flavor.

The recipe I use the most is this one:
Fruit Ice-cream
(can use raspberries, strawberries or peaches)
2 1/2 cup sugar
Juice of 2 lemons
4 cups ground up fruit (we like the fruit blended in the blender so that there aren't big chunks of fruit)

Mix these ingredients and let stand for an hour or so
then add to the ice-cream freezer the blended fruit and sugar mixture and
1 pint cream
1 quart half and half
1 can evaporated milk
It makes about 4 quarts and can be doubled if you have a large ice cream freezer.

We also like this recipe for 3 fruit ice-cream.  It is very refreshing in the summertime:
2 cups water
3 cups sugar (dissolve sugar in water and boil for three minutes.  Cool completely)

4 oranges juiced
1 lemon juiced
3 large bananas, mashed
1 pint cream
1 quart half and half
1 can evaporated milk

Enjoy birthday girl!

100% Fuhriman wheat

So, yesterday I had a hankering to make some whole wheat bread.  I haven't made it for awhile since I could eat a whole loaf myself and I don't need the calories.  Anyway, I used a recipe my sister Lee shared with me.  It is so easy and so good!  The bread turns out great every time and it is moist and light, not like normal 100% whole wheat bread.  I gave three loaves away and Rick and I are enjoying the 4th.  The wheat came from my cousin's dry farm in Idaho, which makes it especially good bread! Here's the recipe:

5 cups very warm water
2 T. SAF instant yeast
1/4 c. oil
1/4 c. dough conditioner or 3T dough enhancer (1 used the enhancer)
1/2 c. gluten
1/4 c. honey
1 T. salt
8 (approximate) cups whole wheat flour

Mix water, yeast, oil, dough conditioner or enhancer, gluten, honey and 6 cups of flour in Bosch mixer for 1 minute on speed 1.  While mixer is still running, add salt and remaining flour gradually until the dough pulls away from the sides of the mixer.  Be careful to not add too much flour. Turn speed up to 2 for an additional 6 minutes.  After mixing, shape into 4 loaves and put into greased pans and let raise until double, about 1-1 1/2 hours.  Bake 30 minutes at 350 degrees.  Take out of pans and place on cooling rack and brush the top of the warm bread with butter.

Dough enhancer and gluten can be found in most grocery stores by the flours or in speciality baking stores.  I found mine locally at Bosch Kitchen Center.

Light the World - day eight

I gift from my wonderful Aunt Lorna

They turned out!  Time to cut and wrap.

Black licorice caramels are my favorite!

Here is the recipe.
  If you are in Utah, only cook them to
 235 degrees (given the altitude) 

I've always wanted to make candy at Christmastime, but have never found the time (or taken the time) to do it. This year I finally made the jump and I'm glad I did.
I got to go to Logan and spend some time with my Mom.  While there, we visited my aunt Marilyn and uncle Clair and they happened to be in the process of dipping chocolates.  They sell them commercially and their candy making room is quite amazing.  It was so fun to see how they work their magic as they make hundreds of boxes of chocolate to sell.  We got to sample some of their delicious candies and take some home.
We also visited my Aunt Lorna who was the in process of wrapping up (literally) her annual candy making process.  The first picture shows some of the fruits of her labors.  She makes between 40-80 pecan logs each year (which are also a favorite of mine) along with many other caramels and dipped chocolates.  She then gives them all away to family and friends.  I love that she has done this for many years.  I remember going to her house as a little kid and being the recipient of her delicious Christmas candy.  My dad was a huge fan of her candy as well.  I love these traditions and how she has lite the world with her generosity and talent in sharing home made candy each year.

Happy 8th anniversary to my blog!

Dear blog,
I'm still here.  I know you haven't seen a lot of me this summer.  It's been crazy sometimes and very exciting around here with six of our grandchildren and their parents living/staying/going in and out under our roof. Happy 8th year anniversary to you and to me!  I created you on July 27, 2008!

Sometimes I think I will stop blogging.  It seems to be a "thing" that has passed its prime.  Sometimes I worry about privacy and sharing too much information.  However, I continue to enjoy blogging.  I don't worry about what other people think about what I write and I know I'm not the greatest writer.  I guess I just pretty much blog for myself.  My husband is my most faithful reader and commenter. I don't think I have that many followers or people who read anymore, but that's OK. As I've said before, I'm not a great journal writer and this is a way to document and preserve some sort of history of me and my family and some of my thoughts and insights.  I tend to have a lot of thoughts rolling around in my head.  So, I guess I will continue to write and to share.

Each year I've give my blog a little birthday treat, and this year it will be cinnamon rolls.  I love to eat them whenever I can get them, and I know a really good one from a standard one.  This is a recipe I've had for years written in my Grandma Mayme's handwriting.  I will make them this week as a birthday gift to celebrate with my little 8 year old blog.

Thanks for "sticking" with me and staying true. You are the "icing" on the cinnamon roll.
You're a dear friend.
All the best,
Vonnierom

Sunny Arizona

After spending 10 days in Arizona during January, I can definitely see why the Arizonans love living there.  What's not to love about 70 degree days with these beautiful sights?  I took a walk almost every morning around the neighborhood and these are just some of the desert beauties that I saw. Living in a warm, sunny climate really does help to lift one's spirits.  I just wouldn't want to live there in the summer time.  Snow birds have the right idea!

My purpose for going wasn't just for pleasure and to escape our Utah winter (although that was a very nice added bonus.)  Jordan asked me to come down and help while Jake underwent his next brain surgery.  Without going into great detail, I'll just say again that I marvel at the courage, wherewithal, fortitude and strength of this young couple.  They have traveled this road before with previous surgeries, so they know what works best for them and what is really helpful in managing the surgery day and the care of their children.  Jake's wonderful parents John and Barbara came down as well and together the three of us took the reigns.  

I sat with Jordan at the hospital the day of the surgery.  It was a very long day.  We chatted, rested, read, ate snacks prepared by her thoughtful SIL Jessica and walked around.  The hospital provided a waiting room for all the waiting families with a beeper and they periodically gave updates as to what was going on with the patients.  A nurse also went between the operating room and the waiting room and gave updates. There were many people in the waiting room that day while their loved ones underwent neurological surgeries. I think Jordan is wise to keep her immediate support group small. That way she doesn't have to worry about supporting the supporters.  She can conserve her strength to support Jake and to get through the stressful experience herself.  She is a smart girl.

Jake came through the surgery and spent the next couple of days in the hospital with Jordan by his side. Barbara, John and I took turns visiting and shuttling the kids around, doing some chores and errands around the house.  It became a working vacation as we worked in the house and yard and took care of things while Jordan and Jake were gone.  I think it helped the children to have their grandparents there with them for those few days.  Nonetheless, the children were so happy to see their parents return home on Friday afternoon.

Jordan and Jake then spent the weekend sleeping and recuperating physically and emotionally. Friends brought over some meals and generally helped out where they could.  A friend named Juan came over and replaced the brake pads on their car.  Several other friends brought flowers.  Everyone respected their need for rest and quiet over the weekend.  Once Jake was stable, John and Barbara headed home and I stayed on to help Jordan start to prepare for their move.

That's right!  They are going to move back to Utah when school is out in June.  She doesn't want to move anything they don't need so we started the task of going through drawers, closets and such to clean out and organize.  I shopped for groceries, shuttled the school kids, made lunches, made dinners, did laundry and generally tried to relieve her of her duties so that she could make some progress on move preparation.  

I got to spend some time with each child.  Tommy and I had a great adventure at the mall riding the little train and the carrousel.  I also got to attend Lauren's choir concert.  I love these precious little grandchildren and the opportunity I have to tell them stories, go on bikes rides, play on the trampoline, play games with them, listen to them practice the piano and this time Lauren asked me to teach her how to crochet and to write in cursive.

My love for this sweet family knows no bounds.  I loved being useful to them.  I loved serving and feeling needed.  It felt good to work hard.  I learned to cook some new recipes that were delicious. They are very healthy eaters and it was good try some new recipes that I will use again.  

Jake will have surgery follow-up this week and then we'll find out more about what happens next. We are praying specifically that he will hold steady and do well and that he can help his family relocate back to Utah. Jordan and Jake carry an unbelievably heavy load.  But they continue on with faith.  It does break my heart to see up close the burden they carry with the unknown future.  It is just very hard to see this dear family face this challenge. I've also witnessed them being strengthened to be able to carry the load they have been given.  Thousands of prayers in faith have gone to heaven in their behalf and have made all the difference.  Overall, a sense of calm and resolve exists in their home. 

In Arizona anyway, the sun is out, the skies are blue and God is in charge.