I am pretty much MIA from the blogging world because life has just gotten busy and something had to go. However, I was asked to write a guest blog post in honor of Down Syndrome Awareness Month and I wanted to link you to it. It was a privilege to write about life with Emmy Kate and what a blessing it is to have her in our family.
New Definition of Perfect
Tuesday, October 23, 2012
Tuesday, January 17, 2012
Sunday, December 25, 2011
Jacob loves this book
Mr. Sai plays with Emmaline's new puppets
Bangles from India (Ellie likes to call them "shingles")
Little House on the Prairie books
Who doesn't need more Legos?!
Happy Birthday, Dad!
Saturday, December 24, 2011
Emmaline with her gifts
Hello Kitty Legos
A new Nerf gun
Emmaline loves to play kitchen, so this was perfect for her
New running shoes for my new passion
We have 5 Christmas celebrations this year. Today, we spent the afternoon with Nathan's extended family at his Aunt Karen's house. It is super crowded with lots of cousins, aunts, uncles, and other family members. And, it is a great time of conversation, teasing, and fun! Nathan had to work, so he wasn't able to come until the end, but he was able to get in some visiting before we had to leave to head to the Christmas Eve service at church.
Jacob with his gift from Grandma & Papaw Curley
Ellie loves her new puppy
Emmaline got a kitty
Friday, December 23, 2011
Lemon Thyme Bread
1/2 c. butter, softened
3/4 c. sugar
1/2 c. buttermilk
1/2 c. sour cream
1 3/4 c. flour
2 Tbsp. minced fresh thyme
1 Tbsp. grated lemon peel
1/2 tsp. baking soda
1/4 tsp. salt
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, thyme, lemon peel, baking soda, and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
Transfer to a greased 8x4 inch loaf pan. Bake at 350 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with powdered sugar.
Yield: 1 loaf (12 slices)
For Lemon-Thyme Mini Loaves:
Use 3 greased 5 3/4x3 inch loaf pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean.
For Lemon-Thyme Muffins (or Mini Muffins):
Make batter as directed; fill greased or paper-lined muffin cups (or mini muffin cups) two-thirds full. Bake at 400 degrees for 16-20 minutes (or for mini muffins, bake for 10-12 minutes) or until a toothpick comes out clean. If desired, top with your favorite frosting
Yield: 1 dozen muffins or 4 dozen mini muffins
Lemon-Thyme Icing: In a small bowl, combine 1/2 c. powdered sugar, 1/2 tsp. minced fresh thyme and 3-4 tsp. lemon juice, as needed, to achieve a drizzling consistency.
Yield: 2 Tbsp. icing
Peanut Butter Fudge
2 c. sugar
1/4 c. light corn syrup
1/2 c. milk
1/4 tsp. salt
2 Tbsp. butter
1 tsp. vanilla
1 c. peanut butter
1/2 c. chopped peanuts (optional)
Combine sugar, corn syrup, milk, and salt in medium saucepan.
Cook over low heat, stir constantly, until sugar dissolves.
Cover pan for 1 min. to allow steam to dissolve sugar on side of pan.
Uncover pan; cook without stirring to 236 degrees.
Remove from heat. Add butter
Add vanilla, peanut butter, and nuts.
Beat until thickened and loses its high gloss.
Turn immediately into a buttered 8x8x2" pan.
When completely cool, cut into squares.
This can be stored for 2-3 weeks in a tightly covered container with wax paper between the layers,
so the fudge won't stick together.