First Time Playing in the Snow

Taryn is such a good aunt. As long as it has nothing to do with diapers, she is willing to do anything for Tae.

Tuckered Out

Tae played so hard while we were at Grandma and Papa's. When Jon, Papa and Tae went to feed cows, she fell asleep standing up in the feed truck. Wish I had a picture. The next day she fell asleep watching a movie.We were joking that it was because it was a boring movie. Colton said they watched it for Senior Night when he graduated. Don't know who picked that one. So sorry Union Class of 2002!

Time in the Tub

We give Taelyn a bath nightly-not because she needs it, but because we do. It wears her out and she sleeps so much better. Plus, baths are so much fun.

"My country tis' of thee..."

I don't usually (in fact I don't think I have ever) post on the blog, however given the nature of the season I wanted to share a few thoughts...something I am very grateful for.

If you are reading this you are aware that Tamaran and Tae and I have been working with a wonderful family from Burma (formerly Myanmar). I had the wonderful opportunity to share not only my witness of the gospel but to baptise our friends the day after Thanksgiving.

The following Monday we were invited to thier home along with the Bishop and his wife to enjoy a dinner with them. We were it seems to be guests of honor. I have never seen such spread or a display of gratitude. We were invited to sit at their small table that had been filled with different types of sushi and some traditional entree's. They with some of their friends sat around us one serving, others making conversation, all insisting that they had already eaten or would eat later.

As we talked we discussed how they had come to be refugees in America and what it was like for them in Burma. Some things we were already aware of, others were new and helped me gain a different perspective on the "good ol' US of A".

Our friends are part of an ethnic group/state called chin. In their country the chin state is the only christian part of their land in a majority Buddhist country. Almost everyone who is chin is christian. Being in the minority has left them at something of a disadvantage. In their country They are relegated to the bottom most rung of society. Some are used as slaves or near slaves to the military, others required to work in the dangerous jade and ruby mines, some are farmers, and any who try to flee to neighboring Thailand run the risk of being hunted down and killed by the current military establishement, provided they don't drown first trying to take a shortcut on an overloaded refugee smuggling boat .

Once in Thailand or Malaysia, where there are refugee camps, they can apply to go to an asylum country, countries like America who are willing to open their doors to the displaced.

" My country tis of thee.." part 2

As I thought of all the things this family and their friends had gone through to get to America I was truly surprised to see such optimism and happiness. They are some of the happiest people I have ever met.

As we were discussing the trials one of them mentioned how happy they were to be here where they do not have to worry about a corrupt dictator. Some one said how nice it was to have a good goverment. The bishops wife laughed a little and said " yeah right ".

When I heard that I thought about Tamaran and I getting married and moving to Salt Lake. We had no papers to take with us, as we changed counties there were no military check points and we were not required to bribe anyone to keep from being thrown in jail or worse killed and tossed in the woods. It was and is remarkable to me that here in america we worry about poor wages, higher taxes, illegal immigration, a President we may not agree with, nationalized healthcare, when will social security run out. These are our big concerns. The general fall out for these things being taxes that are a little higher, a car we have to drive a little longer, maybe a smaller house, or oweing the doctor or hospital some money for a while until we get our medical bills paid off. Three years from now We will choose who our next president will be. Less than one year from now we will decide who gets to go to congress, or the senate. There is no risk of General Gates leading the military down the streets of D.C. to take up residence in the whitehouse, or having our senate and congress dissolved under martial law. We may have to go with out for christmas but we will not have to sit in the fetal position for three days hoping that the boat we are on can handle the next wave, and this after selling every single posession we have to pay some one to smuggle us into a foriegn country.
At this time of year I am grateful to be an American, and whatever he may be I am grateful for our President and representatives, they are just that, OURS! Merry Christmas.

Saturday Baptisms

Jon, our Burmese family, and Sisters Dodge, Ahern, and Evans

(and the smudge Taelyn left on my camera lens)

I honestly don't know what to say. I just can't find the words. I'm so grateful for the opportunity that we have had to get to know this family.

RS Cooking Class 9

We had another cooking class last week. We focused on Thanksgiving Desserts.

I did a quick demo on my mom's Pumpkin Pie Cake, which is already posted on my blog. [As a side note: the Pretzel Salad and the Pumpkin Pie Cake are holiday traditions in my fam.]

In addition, Jen taught Tarheel Pie, Pumpkin Pie and Better Pecan Toffee Pumpkin Pie. I'm a huge fan of the Tarheel Pie and we will be making it as part of our Thanksgiving Dinner.

Butter Pie Crust
2 1/2 c. flour
1 Tbsp sugar
3/4 tsp salt
1 c chilled unsalted butter, cut into 1 inch cubes
6-12 Tbsp ice water

Combine flour, sugar and salt. Add butter cubes. Pulse in processor or mix with hands until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball. Divide in half. Form into 2 balls, flatten into discs, wrap each in plastic and chill 2 hours or overnight. Makes 2 crusts, either 2 bottom crusts or a bottom and a top crust.

Tarheel Pie
1 c chocolate chips
1 stick butter, melted (and still warm)
1 c chopped pecans
1 tsp vanilla
1/2 c flour
1/2 c sugar
1/2 c packed brown sugar
2 eggs, beaten
9" unbaked pie crust

Preheat oven to 350. Mix butter and chocolate chips in saucepan over low heat until melted and smooth. Blend all remaining ingredients, then stir in chocolate mixture. Pour into unbaked pie shell. Bake for 30-40 minutes. Best served warm with vanilla ice cream

Perfect Pumpkin Pie
1 (15 oz) can pure pumpkin
3/4 c (packed) golden brown sugar
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp salt
pinch of ground cloves
3 large eggs
1 1/4 c heavy whipping cream

Position rack in bottom third of oven; preheat to 375. Spray 9" diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13" round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans [for weight]. Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350. Reposition oven rack to center.

Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, processing, just until blended. Process 5 seconds longer.

Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and chill.

Butter Pecan Toffee Pumpkin Pie
Perfect Pumpkin Pie filling (recipe above)
1 Tbsp unsalted butter
1 c pecan halves
2 Tbsp brown sugar
2 tsp water
1/4 c toffee bits or chopped toffee bars (such as Skor or Heath)

Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 c pecans and combine with 1/4 c toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie filling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. cover; chill. Sprinkle 1/4 c toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.

RS Cooking Class 5 recipes

For those of you with reader, I've fixed the column mess on the ingredients for Jon's recipes.

RS Cooking Class 5

I still have a few classes I haven't posted. I'll get to it eventually!

Jon actually taught this one (back on the 1st of October). I appreciate him being willing to do this. Unfortunately I was watching Taelyn and couldn't really help. I did try to keep him mindful of the time every chance I got.

These recipes are Jon originals. Getting him to measure everything out so I could write down a recipe was like pulling teeth. If anyone ever does try any of these, I would be very interested in your feedback.

Stuffed Pork Chops

½ tsp minced garlic
2 Tbsp olive oil
½ tsp rosemary
5 pork chops
2 tsp water
¼ cup craisins
2 tsp olive oil
½ cup diced green onions
¼ cup chopped pecans
½ box PORK Stovetop Stuffing
1 Granny Smith apple

Heat garlic and 2 Tbsp olive oil in a frying pan. Add rosemary and cook until mixture smells roasted. Brown both sides of pork chops in mixture. Set pork chops aside.

Plump craisins by putting 2 tsp water and craisins in microwave for 30 seconds and set aside. Grate apple and set aside.

Heat 2 tsp. olive oil, green onions, and pecans in frying pan until it smells roasted. Remove from heat and add stuffing, craisins and apple. Add salt and pepper, to taste.
Cut pork chops to form pocket (Note: can also cut down side and hold together with toothpick, if needed). Stuff stuffing mixture into pork chops. Place pork chops on a pan and broil for 7-10 minutes (until top quits juicing). Turn pork chops over and broil for an additional 7-10 minutes.

Highly recommend serving with sauce recipe below.

Sauce (optional)

¼ c craisins
2 tsp water
3 tsp olive oil
½ tsp minced garlic
½ tsp salt
¼ tsp pepper
2 dashes nutmeg
2 dashes cinnamon
1 Tbsp brown sugar
½ Tbsp water
1 cup apple sauce

Dice craisins. Place in microwave safe container and plump by adding 2 tsp water and microwaving for 30 seconds. Set aside.

In frying pan, heat olive oil and garlic until smells roasted. Add salt, pepper, nutmeg, cinnamon, brown sugar and water. Stirring constantly, heat until caramelized (be careful not to burn it). Add craisins and applesauce. Serve with or over pork chops.

Santa Fe Stuffed Chicken Breasts

2 cans Rotel Tomatoes
3 Tbsp olive oil
½ tsp minced garlic
chili powder (if desired)
1 ½ cups black beans
1 cup corn
1 ½ cups prepared rice
½ tsp salt
¼ tsp pepper
5-7 chicken breasts

Completely drain moisture off of tomatoes into a separate container and set juice aside. Spread tomatoes in an oven safe pan, and broil until most of the moisture is gone (~10 minutes). When done, they will look dried out and there will be no remaining moisture on the bottom of the pan. Jon claims this condenses the flavors.

*In a frying pan, cook olive oil, garlic and a few dashes of chili powder (optional-to increase spiciness) until smells roasted. Add a few spoonfuls of broiled tomatoes and tomato juice that was set aside. Drain moisture off of black beans into sauce. Cook for one minute and remove from heat.

In separate bowl, combine black beans, broiled tomatoes, corn, rice, salt, and pepper. Add additional salt and pepper, to taste, if needed.

Cut chicken breasts to form pocket (Note: can also cut down side and hold together with toothpick, if needed). Stuff stuffing mixture into chicken breasts.

Pour sauce in pan and place stuffed chicken breasts in sauce (ugly side up J). Broil. Watch closely-whenever chicken begins to look dry, use spoon to drizzle sauce over chicken. Repeat drizzling until chicken breasts have broiled 8-10 minutes. Turn chicken breasts over. Repeat drizzling process until 2nd side broils for 8-10 minutes (or until chicken is completely cooked).

Remove from oven and sprinkle with cheese.

Santa Fe Stuffed Portabella (an adaptation of the recipe above)
Broil tomatoes, as described above. Remove stems from mushrooms, dice stems, and set stems aside. When sautéing garlic and olive oil, *as described above*, sauté cap side of mushrooms for 1 ½ minutes, then set mushrooms aside. Finish sauce and rice stuffing, from recipe above. Add diced stems to rice stuffing. Stuff mushrooms and broil mushrooms in sauce for 5 minutes, drizzling sauce, as described above. Remove from oven and sprinkle generously with cheese.

A Busy Missionary Week & Good News That Follows

Last week was a very busy missionary week. As I mentioned before, we have sisters missionaries in our area. We have been helping them teach two families in our ward. Last week we actually went out with them four nights. Three of those, we saw both families; the other we took one of the families to temple square.

It kept us busy. In fact, Taelyn got so used to going out to see the sisters every night that when we left the house last night she started signing 'missionary'. We had to explain that we weren't going to see the sisters.

Anyway, I had a message from the sisters this morning when I checked my phone. One of the families committed to be baptized and set a date. It was the best news and totally transformed my lousy morning.

What a wonderful day!