Monday, November 28, 2011
Friday, November 11, 2011
Starting Thanksgiving
Wednesday, October 26, 2011
DIY or more like GYHTDI (get your husband to do it)
I love our new TV armoire. I love my husband. (not in that order) I know that i when i picked up this 5 buck garage sale find last May i had all these grand thoughts of how i would paint it... but Daryl really is the better painter and since he wouldn't let me do much painting after he saw my work on the primer coat... i guess he thought so too! Daryl and i work very differently... and to be honest, we're still growing in being able to do a project together and actually have fun with the process rather than get annoyed with each other!
Tuesday, October 18, 2011
From my Desk: Personal Cards
Thursday, October 13, 2011
a trip to the desert
Friday, October 07, 2011
{ this moment }
Monday, October 03, 2011
Amazing Gluten Free Angel Food cake
- 12 eggs (enough for 1 1/2cups)
- 1 1/4 cups confectioners' sugar
- 1 cup flour (i used 1/2 white rice (asian brand), 1/4 tapioca starch, 1/4 sweet sorghum)
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional, i left this out and it was still great)
- 1/4 teaspoon salt
- 1 cup sugar
- 1. Bring 1 1/2 cup egg whites to room temp. Place bowl in a sink of warm water (careful not to get any water in the egg whites) to speed up the process if you don't have 30 mins to let it sit on your counter.
- 2. Meanwhile, mix confectioners' sugar and flours together (sift for even fluffier results). Add cream of tartar, to egg whites; beat on high speed. (make sure mixing bowl is very clean and dry... any water will hinder your egg whites from rising.) Towards the end, slowly add sugar, beating until sugar is dissolved and stiff peaks form. Add extracts and salt. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan or bundt pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately turn pan upside down and place on a bottle so it sits inverted to cool. Let it cool completely before removing cake from pan.
Is your church free too?
Thursday, September 22, 2011
Back from england
We have been back now for 3 weeks. Can it already have been that long? Sometimes I think that England was a dream… we didn’t really spend our summer in the English countryside did we? But I just have to scroll down a bit to see Claire’s smiling face in the midst of those wheat fields that we watched grow steadily each week to remember well our British summer.
Coming back has been so good in many ways, the comfort of your own bed and pillow is incredible! Having a stocked kitchen and counter space! … I will never complain of lack of counter space again! Hearing English in our own accent, yes the English accent is romantic and wonderful, but it can also be tiring to hear it all day long. You have to concentrate harder and I don’t think I realized this until I heard an American speaking on TV one evening after being in England several weeks. It felt so soothing to hear that American … ok ... it was Tom Hanks being interviewed… of course it’s enjoyable listening to him! But it was his accent first that I found so refreshing and then his humor!
We are trying to settle into a routine which has been harder than I expected. I’m still adjusting to my alarm going off at 5:15am again (this summer I didn’t start work until 9am). Although I do enjoy having my afternoons at home now. Working all day this summer, I would long for afternoons off to play with the girls, bake, run errands, it all sounded so wonderful. And now that I have it back I find it hard to be as productive as I’d like to be. I’ve been napping more than usual, I feel behind with the house chores and I haven’t sat down to play pretend with my girls recently.
Life. Why must it always take so much work to run smoothly?