Monday, November 29, 2010
I'm realizing I lived in a small, happy world. But to someone who was only 30-48 inches tall, it was huge.
It was fun to go to church and still recognize some familiar friendly faces. It's good to know some things don't change.
Sunday, November 28, 2010
O Rise, all loyal Cougars and hurl your challenge to the foe.
You will fight, day or night, rain or snow.Loyal, Strong, and True
Wear the White and Blue.While we sing, get set to spring.
Come on Cougars, it's up to you!
Along the trail to fame and glory.
As we join in song, in praise of you, our faith is strong.
We'll raise our colors high in the blue,
And cheer the Cougars of BYU.
Thursday, November 25, 2010
Wednesday, November 24, 2010
Tuesday, November 23, 2010
Monday, November 22, 2010
We claim the privilege of worshiping Almighty God according to the dictates of our own conscience, and allow all men the same privilege, let them worship how, where, or what they may.--8th Article of Faith
Saturday, November 20, 2010
On the 15th day of Thanksgiving I am thankful for my cousin, roommate, and one of my best friends. And lucky me, I have all three of the those combined into one great woman. Amy.
She is always willing to go out play with me, act silly with me, laugh with me, or stay up late talking with me. No one is funny quite like her. No one is stubborn quite like her. No one is as forgiving of me quite like her. No one could take her place in my life. I love my Amy.
Thursday, November 18, 2010
I am thankful to have a comfortable, peaceful home with family who care about me.
Tuesday, November 16, 2010
“There is one thing one has to have: either a soul that is cheerful by nature, or a soul made cheerful by work, love, art, and knowledge.”-- Friedrich Nietzsche
Makes about 2 quarts
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (Can be replaced with skim milk or evaporated milk.)
1 tsp salt
¼ tsp black pepper
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cooktime), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve.
This yummy find and the mastermind behind it were highlighted in the BYU Alumni magazine. Karen used her slower cooker everyday for a year to concoct different meals for her family. She blogged about it here. Check it out. You'll find a few things worth trying out.
Monday, November 15, 2010
"Friendship is born at that moment when one person says to another: "What! You too? I thought I was the only one." — C.S. Lewis
Sunday, November 14, 2010
Here are a few things that have made me smile recently.
Singing “the wise man built his house upon the rock” with actions.
Yes. There are so many reasons to smile and so many things to smile about. Life is Happy!
Saturday, November 13, 2010
Friday, November 12, 2010
Thursday, November 11, 2010
Wednesday, November 10, 2010
Tuesday, November 9, 2010
Monday, November 8, 2010
Sunday, November 7, 2010
Friday, November 5, 2010
PS. What are you thankful for?