Congratulations Kylee!

Congratulations to my niece, Kylee, who will be graduating from Abeka Academy today!

She is the daughter of my sister Rachel and Adam Wolfe.  They reside in Newberg, OR.

She will be attending Pensacola Christian College in the fall studying to become a teacher.

So proud of you, Kylee!  We love you - always follow the Lord as He leads in your life.

Update for This Weekend

 I am behind in posting updates.  I am having computer problems and really need to get a new one!  Anyway, today I am cleaning, mowing, etc. for the family to visit!  Tomorrow, we will be attending the Abeka Homeschool Graduation in Pensacola.  Kylee, our niece is graduating and we are driving there to see her.

Then we will all drive back to Jacksonville.  Adam, Rachel and the kids will be visiting Saturday night through Tuesday afternoon and then flying back to Oregon.  I will get back to posting updates when their visit is passed.

Have a great weekend!

Recipe: Chicken Piccata Pockets

Chicken Piccata Pockets

This was a different but delicious meal! 

1 package (8 oz.) cream cheese

2 tbsp. lemon juice

1/4 tsp. salt

1/4 tsp. pepper

2 tbsp. capers drained

1 large shallot, finely chopped

1 sheet frozen puff pastry, thawed

4 chicken tenderloins, cubed

1 large egg, beaten

1 tbsp. water

4 thin lemon slices

2 tbsp. chopped fresh parsley

Preheat oven to 425 degrees.  Beat cream cheese, lemon juice, salt, and pepper on medium speed until well combined.  Fold in capers and shallots.

Unfold puff pastry; roll it into a 12-inch square.  Cut into 4 smaller squares.  Spread cream cheese mixture over squares to 1/4 inch of edges; top with chicken.

Fold a corner of each pastry square over the chicken, forming a triangle.  Pinch triangle edges to seal and flatten with a fork for tighter seal.

Whisk egg and water, and brush over the pastry pocket including the edges.  Discard leftover egg mixture.  Pierce each pocket twice with a fork to vent.

Bake on a parchment-lined baking sheet until golden brown, 18-25 minutes.  Remove from oven, and cool for five minutes.  Serve with lemon slice and parsley.

Happy Mother's Day!

Happy Mother's Day!

Happy Mother's Day to all moms out there.  I think one of the things I think of so very often - I look at my girls and think what a wonderful design God thought of!  The family.  Dads, moms, and kids.  And then more dads, moms, and kids.  To think that God gave us the responsibility of raising children for His glory.  And He designed it so that we "created" them.  It's just amazing!

I'm so grateful for the honor and blessing of being a mom to four beautiful daughters!  God is good!

Final Spot for the Garden Beds!

Friday, April 26

I love days where it is beautiful outside and I can work outside.  My favorite!

A beautiful sunrise to begin the day!

Another kill of Nugget's.  LOL!

Sierra and Summer are doing school - Day 163 and 165.  Getting close!

The Jeep is still in the shop.  I will pick it up by the end of day.

Eric is out of town for work.

Mowed the backyard yesterday.  Contemplating the arrangement of my new raised beds.

My original plan was to place them back here in between the two trees.  But it would take a lot of prep because the ground is sloped here.

My Nugget being cuddly and loving.

And I'll take it!  

She's just so cute!

She's out hunting for a lizard on the fence!

Friday I mowed the front lawn and trimmed.  Looks so nice after it is done!

After contemplating it, I decided to move the beds in this spot.

Can't wait to get them started and the plants and seeds in the ground!

Recipe: Roasted Tomato and Corn Tostados

Roasted Tomato and Corn Tostados

This was a recipe in Summer's cookbook - The Complete Cookbook for Young Chefs.  She made it for dinner and I LOVED them!  

2 1/2 cups cherry tomatoes, cut in half

1/2 cup frozen corn

1 tbsp. plus 1 tsp. vegetable oil, measured separately

1/2 tsp. chili powder

1/4 tsp. salt

1/2 cup refried beans

4 (6 inch) corn tostados

1/2 cup crumbled queso fresco

1/4 cup fresh cilantro leaves

Preheat oven to 400 degrees.  Mix together tomatoes, 1 tbsp. oil, chili powder, and salt.

Spread tomato mixture into a 9x13 baking dish.  Bake until tomatoes are soft, 20-25 minutes.

In a small bowl, stir refried beans and remaining 1 tsp. oil until smooth.  Spread beans evenly over tostadas.  Place tostadas on a rimmed baking sheet.

Spoon tomato mixture evenly over tostadas. Bake tostadas until beans are warm, about 5 minutes.

Sprinkle with cheese and cilantro.  Serve and enjoy!

Assembling My Garden Beds!

Wednesday, April 24

School - Day 161/164.

Regular day.

We had Reubens and homemade mushroom soup for dinner.

Summer and I went to choir practice.  Eric assembled one of my new garden beds while I was gone.  

Thursday, April 25

Eric had to fly out that day so I dropped him off at the airport early.

Sierra and Summer did school - Day 162/165.

Autumn helped me assemble the other two raised beds.  It was very simple!

We had a good time together doing it and talking about life.  I will miss our talks when she leaves for college. :(

After we assembled the beds, I mowed and trimmed.  I love a freshly mowed lawn!  I even took time to fill all the trimmer's lines so they were ready to use when needed.

Interesting looking lizard!

Poor lizard that Nuggie caught.

The beds are all assembled!

I also had my rear brakes and rotors done on my Jeep as well as a part replaced for an oil leak that was extensive.

Summer made these and I really loved them!  Roasted tomato and corn tostadas.

Good day!