Skip to main content

Sabbatical - Week Three - Hope Community


The third week of my husband's sabbatical, we went to Hope Community Church.




Pastor Bill Sherman is a friend of my husband's so he wanted to attend and see their work.  Ironically, this was the second church that was teaching about Joy.






That afternoon after lunch, we drove up to Donner Lake.  It was Summer's birthday and we wanted to take advantage of the afternoon.









Love this picture of Sierra and Summer!


After our hike by the lake, we went to the Donner Museum.  This is my favorite museum in Reno - I love this period of history of our region.


The museum is so beautiful and well done.






Happy 8th birthday, Summer!



I love to read the story of the Donner party and imagine what it was like then.  What strength and tenacity!



Comments

Popular posts from this blog

Family Photo Album - Christmas 2015

Our family photos from Christmas 2015.  I thought I would share with my family and friends. :) Our beautiful mom! Men of the family Ladies of the family Sisters always Cousins...Left to right.  Addie-12 (holding Melanie-3), Autumn-10, Jordan-9, Kylee-9, Evan-7, Sierra-8, Luke-6, Summer-5 and Jack-4. Nana and her grandkids! Josh and Rhoda...Eric and Rebekah (that's us!)...Adam and Rachel Sisters and brothers-in-laws My mom and her sons-in-law :) Thank you to Shannon Marie Photography for our photo session. :)

Happy 45th Birthday, Eric!

  Happy birthday to my husband, Eric!   He turns 45 today.  I am surprising him with tickets to a Miami Dolphins game in Miami.  I got him tickets one other time years ago when we lived in Reno.  We drove to Oakland to see the Dolphins play the Raiders.  I think this will be a great memory for him and a home game too! Happy birthday, babe!

Recipe: Chicken Parmesan

  Chicken Parmesan This is a delicious recipe from Magnolia Table: Volume 2. 2 boneless, skinless chicken breasts  1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 2 large eggs 1 tsp. garlic salt 1 sleeve (30-40) buttery crackers, crushed 4 oz. Parmesan cheese, grated (about 1 cup) 2 tbsp. olive oil 1 tsp. fresh lemon juice 1/2 cup mayo 1 tbsp. chopped fresh parsley (optional) Preheat the oven to 400 degrees. (I cut the chicken breasts in half to make thinner.).  Season with salt and pepper. In a medium bowl, whisk together the eggs and garlic salt until combined.  In another bowl, combine the crackers and 1/2 cup of the Parmesan. Dredgs each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken aside on a plate. In a large skillet, heat 1 tbsp of the oil over medium heat.  Add 2 pieces of the chicken and cook until the cracker coating is crispy and golden brown, 3 or 4 minutes on each side.  Remove to a sheet pan or b...