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First Day of School

August 25, 2009

Ricky started preschool on Monday and Rachel on Tuesday this week.  I was a little teary but mostly I was excited for them.  I know they are ready for this and it’s going to be a great year.  Here’s a couple pictures from Monday.

Good morning sleepy head

Good morning sleepy head

Eggo's for breakfast

Eggo's for breakfast

Rachel's ready for her day tomorrow

Rachel's ready for her day tomorrow

Running away from the camera

Running away from the camera

Stop taking pictures and drive, Mom

Stop taking pictures and drive, Mom

Waiting in the lobby, he obviously wasn't interested in this part

Waiting in the lobby, he obviously wasn't interested in this part

The only picture I have of him in his classroom, he ran right in and never looked back.

The only picture I have of him in his classroom, he ran right in and never looked back.

About 5 minutes after I picked him up

About 5 minutes after I picked him up

What a great day, and Rachel was great too-she ran into her classroom just like Ricky.  No tears, at least for the kids.


Glad to be back

June 28, 2009

To say it’s been rough is an enormous understatement.  2 weeks ago we started with Rachel getting pneumonia and a free ride to the emergency room, courtesy the ambulance and our insurance company.  3 nights, IVs in my baby girl, breathing treatments and trying to wean off oxygen, they let us home after the 4th day.  Few days later-I’m at the urgent care with fevers.  The doc says hire a sitter and take a nap.  The next night it’s me in the ER with the IV and a chest x-ray saying pneumonia too.  I’ve never been so sick, 5 days in bed!  Not good for a momma.

Things are finally looking up.  We all got to go to church in the morning, a big accomplishment for us. I’m ready for a new week, back to normal.

Better Late Than Never, The Monster Truck Show

June 9, 2009

This was back in January!!! But I just downloaded the pictures off my camera.  Daddy, Poppy, Ricky and Mommy went to the Monster Truck show at the Georgia Dome.  Of course Ricky lost his mind seeing all the trucks.  He had his “airplane ears” (ear muffs) and his Grave digger with him.  pictures 068pictures 117Of course Gravedigger won.

pictures 089The one and only time I got him to look at the camera.

We’ll be back next year!


May 19, 2009

What a wretched broken world we live in.

There are two stories that I’ve heard today that are just breaking my heart, in fact they are haunting me through the day.  I don’t want to share the stories with you  because I don’t want to spread the burden of knowing a child’s pain.  And there are so many, many stories of suffering and wretched pain and evil.  Just pray.

It’s so hard to believe that there is so much evil in our world.  For many I know that it’s this evil that turns people away from God-why does he allow so much suffering.  But in my faith I know, Christ cries and suffers with us.  He know this world is not as it should be

He has not forsaken us.

So this is a little thing I can do.  With so much wrong in the world, at least I can try to help one person with something good.

Sesame Beef and Green Beans

May 8, 2009
  • 1 teaspoon sesame seeds
  • 1 lb beef, I used bottom round cut into 1 inch chunks (next time I’ll use a nicer cut)
  • 1 tablespoon canola oil
  • 1 lb fresh green beans, trimmed
  • sesame oil
  • salt and pepper

Cook green beans in a pot of boiling water for about 10 minutes or just tender and drain.  Season beef with salt and pepper.  Heat oil in a wok or skillet, add beef and sesame seeds.  Cook to desired doneness then add green beans and toss.

In a small shallow bowl put 1/4 teaspoon salt, a few grinds of pepper and 1-2 tablespoons of sesame oil.  Use as a dipping oil for the beef.

Serve with brown rice.

Almond Butter

May 8, 2009

Since Adam is also peanut free for his detox diet we tried making some almond butter.  We passed on the whole foods grinder and tried out a homemade recipe.

1 cup toasted almonds (you can toast raw almonds at 400 degrees for 20 minutes, shake around a few times and don’t let them burn)

1/4 teaspoon kosher salt

1 tablespoon canola oil

1 tablespoon honey

Put it all through the food processer and let it run.  If the texture is crumbly keep processing and it will start to smooth out.  Adjust the salt and honey to taste.  You can add some more oil to make it smoother.

It’s best served fresh.  Store it in the fridge, it will be a little crumbly when you take it out.  You can let it sit at room temperature for a little while or you can put it through the food processer again for a few pulses.

It’s good with gluten free Blue Diamond Nut Crackers.


May 6, 2009

This was pretty easy to make gluten/dairy free.  The only changes were I left out some milk that would have been mixed in with the eggs and used goat cheese instead of regular cheddar.  Here goes-


  • 2 white potatoes, thinly sliced
  • 1 small onion, diced
  • 2 tablespoons Canola oil
  • 8 eggs (I used a pint of egg beaters)
  • 2 small tomatoes, diced
  • 2 links chicken sausage (organic and no wheat fillers), diced
  • 1/2 cup spinach
  • 1/2 teaspoon dried dill
  • salt and pepper
  • 1/2 cup shredded goat cheddar

Pre-heat oven to 400 degrees.

Slice potatoes with a mandolin slicer or just slice thin. Boil in salted water until slightly tender, about 5 minutes.  Heat oil in a cast iron skillet (or oven safe skillet), add potatoes and onion.  Cook until onions are soft and potatoes are browned. Spread potatoes and onions evenly over the bottom of the pan.

Add tomatoes, sausage and spinach to the skillet.  In a separate bowl whisk eggs, dill and salt and pepper to taste.  Pour in eggs and gently shake skillet to distribute.  Sprinkle grated cheese over the top.

Bake at 400 degrees until eggs are set and puffed, about 10-15 minutes.

Makes 6 servings.

This is so easy to change up and use just about any combo of veggies and herbs.  It’s good for breakfast, lunch or dinner and even good cold.