Sunday, February 17, 2013

Rare Disease Day!

 As you know, Savannah and Xander have a very rear disease, Bardet-Biedl Syndrome. Rare Disease Day February 28th. We will all wear our Two Little Reasons Shirt and blue ribbons, blue jeans,  and bracelets to show our love and support of our two beauitful rare children.  I hope that everyone will also wear jeans also to help spread awareness of rare diseases that many children and adults are living with, such as theirs. I want to spread HOPE and LOVE for these precious angels in our lives.

HOPE is in their GENES!!!

It's a good thing that you can't see what they are laughing at! I'm behind the camera jumping up and down, playing peek-a-boo with my scarf and making dinosaur sounds for Xander. :) It was so worth it!

Happy Valentines Day!

Happy Valentines Day!
Valentines Breakfast! Pink milk, honey due melon, and scones

Yes, That would be drool on Xander's shirt.

 Xander wasn't in the mood for me to take pictures of him, but Savannah was more than willing!!

Savannah and mommy painted our nails red and sparkly pink! Savannah was so excited!

Savannah and I made Heart bubble Valentines for her class! She couldn't wait to give them to her, "boys and girls!"

Savannah wrote her name all by herself on each card! I was so proud of her!!

Off to school!!

Saturday, February 16, 2013

Grand Day!

For lunch with Grandparents day at Savannah's school, we decided we would go meet Grandma Love at Kneaders! Of course it was really good and Savannah finished off my salad for me. Xander was being picky and trying to escape to go see all of the yummy treats. :) Savannah was so excited to go to lunch with Grandma! It was really special!

Thursday, February 7, 2013

Asian Chicken Lettuce Wraps

I like to double this recipe so we will have leftovers for lunches. These are one of my favorite meals. Sometimes we will make a side of fried rice or fried cauliflower, (rice) I love just about anything in a lettuce wrap!!

Romaine lettuce
1 pound chicken
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (just a dot)
1 (8 ounce) can water chestnuts,
drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian sesame oil
1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, cook the chicken in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked chicken; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!    

Quote of The Day

Some days, you just need to go for a drive, and listen to Slipknot or Metalica loud enough so you can't hear yourself crying.

Sunday, February 3, 2013

The Zig-Zaggie Braid!

 This is a fun easy braid that I like to do in Savannah's and my hair. You just do a braid and then, hold the middle piece and push the other two pieces up to the top then space them out how you want them! Supper easy and I love how different it looks!

That's my boy! No shoes! lol :)

Saturday, February 2, 2013

Pumpkin Scones

The morning after Savannah's birthday slumber party, for breakfast the girls and Xander had fruit and I made my favorite pumpkin scones. These are so good! I even made them the night before and that morning I just had to cut them out and put them in the oven! They are supper fast and easy!  Here is the recipe!

Pumpkin Scones


Scones Ingredients:
2 cups all-purpose flour
9 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 tsp pumpkin pie spice
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg
Sugar Glaze Ingredients:
1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole milk
Spiced Glaze Ingredients:
1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/2 teaspoon ground cinnamon
1/8 teaspoon pumpkin pie spice


Scones Directions:
1. Preheat oven to 425 degrees F.
2. Lightly grease a cookie sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.
6. Fold wet ingredients into dry ingredients. Form the dough into a ball.
7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.
9. Place on prepared baking sheet from step 2.
10. Bake for 14–16 minutes until scones turn light brown.
11. Place on wire rack to cool.
Sugar Glaze Directions:
1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.
2. Brush glaze over the top of each cooled scone.
Spiced Glaze Directions:
1. As sugar glaze firms, combine the spiced icing ingredients.
2. Use whisk to drizzle over each scone and allow to dry before serving.