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Monday, March 31, 2008
In your prayers
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Easter Pictures (that's it for Easter I promise)
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Thursday, March 27, 2008
Trials and being Grateful
Our lesson on Sunday in Relief Society was from The October 2007 conference talk O Remember, Remember by Henry B. Eyring. It was a wonderful lesson and another reminder to be grateful. He told of a story about how he came to writing in a journal every day. Before he wrote he would ask himself this question, Have I seen the hand of God reaching out to touch us or our children or our family today? Every night he recorded all the big and little things that answer that question so his children could read it and be reminded of everything that had been done for them. If you have not read or heard this talk I suggest you do. I am not a good summarizer!
During this lesson my thoughts turned to my bff Susan and all her trials and how she is such a wonderful example to me! I love checking her blog to see what she is grateful for. (she writes one thing in every entry)
Tuesday, March 25, 2008
Christina and Ella
Family Picture
Rabbits, snakes and lizards
All Dressed Up
Easter Morning
Lemon Curd
I have seen this on a couple blogs and got the brilliant idea to make a ton of it and package it cutely and pass some out to all the women in my ward on Easter Sunday. It was pretty easy except I always decide to do things like this last minute. It started Friday I made some to smear in between a lemon cake I made for our dinner on Sunday and thought it would be cute to share because I did not need very much! Anyway my hunt for a cute and inexpensive way to store it in was the trickiest part. I had wanted tiny glass jars with lids but could only find a few and they were .99 and i needed about 40 so walking through Michaels I saw the terra cotta pots on sale for 3 for .99 much better! I put the lemon curd in a dixie bathroom cup and then in the pot covered with a clear wrap tied with a bow and matching label on top. Here is the recipe:
3/4 cup freshly squeezed lemon juice
1T grated lemon zest
3/4 cup sugar
3 eggs
1/2 cup unsalted butter
In a saucepan combine all ingredients and cook over medium heat (if the heat is too high the eggs will curdle). Cook 6-10 min and occasionally whisk until thick enough to hold marks from the whisk (about the consistency of pudding- it will thicken more as it sits after done cooking, I found I kept cooking to get it thicker and then the eggs would curdle anyway)
It can stay in the fridge for about 3 months. Spread on your favorite cake, in between layers of a cake or on a piece of toast! Enjoy!