Wayell, I'm back to thinking about my New Year's resolutions. First of all, I reviewed the ones I made a year ago:
Take the GRE (check)
Finish writing a children's book about my great grandma Brighton (I finished that this summer, and really had a good experience with it. I'm not good at genealogy in terms of finding names and dates, but I can write stories and compile pictures and history)
Get better at temple attendance (I went every month. That's a big, BIG deal, since I've always been horrible at it, even when the temple was in my back yard)
Make $20 from selling things I have made (Did that with doTERRA)
Be a better me - (wife, mother, self, daughter, friend, cousin, etc. as well as chef, artist, housekeeper, historian, etc.) (Well, I'm a different person, and in most ways I'd say I'm better, so I guess that's a good thing)
Nourish my family relationships (Eh, can be improved. I'm horrible at keeping in touch)
Participate in an athletic event (Check)
Go one year without sugar (Double check. I think I'm making up for all the desserts I didn't eat last year in just this week, though).
So, new goals:
Visit another country
Memorize 100 scriptures
Get my education and career planned
Do some health cleanses and one month on the GAPS diet
Make 6 video sketches
Be better at keeping in touch
Read the entire compiled works of scripture
I've been thinking a lot about getting direction in my scripture study, and overall in my spiritual growth. I'm good at checking things off lists, but putting my heart into it is another matter. So my goal for spiritual growth is to develop "humble confidence." That is, to really embody a true sense of humility, understanding where I stand with the Lord and with my brothers and sisters, and then to understand the gifts that God has given me and having the courage and wisdom to use them for His purposes. That balance is really, REALLY difficult for me to wrap my head around, and it always seems like I'm bouncing between the two (bad) extremes of being extremely prideful or extremely in victim/useless mode. So, I'm searching for that happy medium.
1.06.2013
12.28.2012
Ah, the joy of cooking...
I was going over some pictures of the past year, and one of my favorites was this trophy here:
Devri is her mother's daughter. We love to cook together (when I'm not too pressed for time and things are too crazy) and Devri is very helpful at mixing, pouring, and sampling. In this case, we were making a root roast, and she couldn't resist eating a few carrot coins. When I cook with the girls, it's rare that they don't eat some of the ingredients. Actually, a sample-free session has never, EVER happened. Sorry to all of you who had eaten food I've made with Devri, because I'm pretty sure her spit got in there somehow. One thing I realized, though, is perhaps because of these cooking sessions, my girls love to eat plain, simple ingredients. I'm talking about flour. They're going to change the world.
You know when you go to a restaurant and you don't want to order a full out drink because they're expensive, but you don't want to seem like a cheapskate so you do the classy-frugal thing and order water with lemon? In fifteen years when these girls start dating, they'll make a whole new standard for classy-frugal, and ask the waiter for a bowl of flour instead of the main course. With lemon. I don't know what it is, but they can eat flour by the spoonful.
Anyways, for those of you who would like to try something a little different for a side or even the main course, all this recipe requires is some chopping. We love to eat it with ketchup, and it's super healthy for you.
Root Roast (adapted from the 4x4 recipe at westonaprice.org)
2-3 beets
2 medium potatoes
2-3 large carrots
2-3 turnips
(I usually just buy one bunch of each at the store and use them in this recipe)
olive oil
salt and pepper
Set oven for 375. Wash and chop all of the roots into beautiful bite sized chunks and put them in a bowl. Drizzle with olive oil to coat, and put into a 9x13 pan. Sprinkle on salt and pepper, and bake 50 minutes to one hour, or when cooked tender, depending on how hot your oven is. This dish can take a beating. I can leave chopping and washing periodically for whatever reason and start back on it right where I left off. I accidentally left it in the oven twenty minutes longer than it should have been in there, and it still tasted fine.
I really like how it's familiar enough to coax Trevor into eating it, but colorful enough that the girls and I have fun eating it.
Anyways, just wanted to send my thoughts and this food into the void. I'm feeling a little homesick now, but I've got a big band-aid called "love" holding me together. Love you all!
Devri is her mother's daughter. We love to cook together (when I'm not too pressed for time and things are too crazy) and Devri is very helpful at mixing, pouring, and sampling. In this case, we were making a root roast, and she couldn't resist eating a few carrot coins. When I cook with the girls, it's rare that they don't eat some of the ingredients. Actually, a sample-free session has never, EVER happened. Sorry to all of you who had eaten food I've made with Devri, because I'm pretty sure her spit got in there somehow. One thing I realized, though, is perhaps because of these cooking sessions, my girls love to eat plain, simple ingredients. I'm talking about flour. They're going to change the world.
You know when you go to a restaurant and you don't want to order a full out drink because they're expensive, but you don't want to seem like a cheapskate so you do the classy-frugal thing and order water with lemon? In fifteen years when these girls start dating, they'll make a whole new standard for classy-frugal, and ask the waiter for a bowl of flour instead of the main course. With lemon. I don't know what it is, but they can eat flour by the spoonful.
Anyways, for those of you who would like to try something a little different for a side or even the main course, all this recipe requires is some chopping. We love to eat it with ketchup, and it's super healthy for you.
2-3 beets
2 medium potatoes
2-3 large carrots
2-3 turnips
(I usually just buy one bunch of each at the store and use them in this recipe)
olive oil
salt and pepper
Set oven for 375. Wash and chop all of the roots into beautiful bite sized chunks and put them in a bowl. Drizzle with olive oil to coat, and put into a 9x13 pan. Sprinkle on salt and pepper, and bake 50 minutes to one hour, or when cooked tender, depending on how hot your oven is. This dish can take a beating. I can leave chopping and washing periodically for whatever reason and start back on it right where I left off. I accidentally left it in the oven twenty minutes longer than it should have been in there, and it still tasted fine.
I really like how it's familiar enough to coax Trevor into eating it, but colorful enough that the girls and I have fun eating it.
Anyways, just wanted to send my thoughts and this food into the void. I'm feeling a little homesick now, but I've got a big band-aid called "love" holding me together. Love you all!
12.26.2012
We have decided to try something new: blogging on a regular basis. This is so that we can spice up the conversations with those of you not near us. In order to make it more interesting we have chosen to do it by alphabetical themes.
This post is brought to you by the letter "A". And now we have to think of things to talk about that start with the letter A, which is not that easy after a long day. All I can think of is advertising, which there is a lot of here in south Florida. There have been some interesting ones, everywhere from sea turtles nesting to a picture of a naked old man advertising for carpeting (gross!). What there is not much of is good produce; there is not very much in the grocery stores except prepared and frozen foods, and it's all expensive. We feel the most homesick when we go grocery shopping.
Anyways, this is a short post. We're getting used to it and will be getting more pictures over time. Things are going well here. The holidays have been fun, work is great and the girls are really adjusting to never putting on jackets.
Trevor and Grady
This post is brought to you by the letter "A". And now we have to think of things to talk about that start with the letter A, which is not that easy after a long day. All I can think of is advertising, which there is a lot of here in south Florida. There have been some interesting ones, everywhere from sea turtles nesting to a picture of a naked old man advertising for carpeting (gross!). What there is not much of is good produce; there is not very much in the grocery stores except prepared and frozen foods, and it's all expensive. We feel the most homesick when we go grocery shopping.
 |
| Grady really wanted to go to the beach to see a sunrise, so we all went at 6:30 in the morning. The morning is now our favorite time to go to the beach. |
Anyways, this is a short post. We're getting used to it and will be getting more pictures over time. Things are going well here. The holidays have been fun, work is great and the girls are really adjusting to never putting on jackets.
Trevor and Grady
8.30.2012
Hey! We're still alive!
Heh,
well, I guess my goal of a blog post a month is going to be a little
short. Hopefully I can make up for it before the end of the year.
This summer has been fabulous and amazing. We traveled so much and experienced such wonderful things with family reunions, visiting family and friends, and (best of all) getting to see my sister Avery get married in the St. George temple (I bawled and hiccuped and lost it at the end, but at least I made it through the ceremony without wailing). :)
This summer has been fabulous and amazing. We traveled so much and experienced such wonderful things with family reunions, visiting family and friends, and (best of all) getting to see my sister Avery get married in the St. George temple (I bawled and hiccuped and lost it at the end, but at least I made it through the ceremony without wailing). :)
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