- Drove to Mission St. Denny's for the free birthday meal
- On-line poker
- Checked the Internet to see how much Jill spent on her gift
- Wrote thank you note to chef Pelle for the $40 gift certificate to "Radio Shack"
- Three words: Worked sixteen hours
- Enjoyed the simple pleasure of looking younger than Jill
- Joined the girls of "Taste" for an afternoon facials and gossip
- Wasted a whole hour going through Pop's old Top Ten lists
- Admired the FTD "Wish You Were Hear" bouquet from family in Ireland
- Just read her "Twitter" page.....it's all there
Friday, July 31, 2009
POP'S TOP TEN
As we all know, it was Maggie's birthday Thursday. Pops gives us the TOP TEN ways she celebrated it.
Wednesday, July 29, 2009
Monday, July 27, 2009
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Sunday, July 26, 2009
Friday, July 24, 2009
Tuesday, July 21, 2009
Retirement Ideas
I know we can't picture Dad ever wanting to retire, but I think we should start giving him some ideas now. Let's help him begin to define what retirement could look like. Here's an idea we saw the other day! Jenny
Sunday, July 19, 2009
Saturday, July 18, 2009
Monday, July 13, 2009
Three-Berry Pie with Vanilla Cream Gourmet
Yield: Makes 8 servings
Active Time: 40 minutes
1 cup granulated sugar, or fake sweetener
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh blackberries (3/4 to 1 pound)
2 cups fresh raspberries (1/2 to 3/4 pound)
2 cups fresh blueberries (1/2 to 3/4 pound)
purchased Pillsbury pie crust
Special equipment: a 9-inch metal or glass pie plate (4-cup capacity)
Put a large baking sheet in middle of oven and preheat oven to 450°F.
Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
Roll out remaining piece of dough on lightly floured surface with floured rolling pin into an 11-inch round.
Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp edge decoratively. Brush top of pie with egg and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.
Cool pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy).
Yield: Makes 8 servings
Active Time: 40 minutes
1 cup granulated sugar, or fake sweetener
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh blackberries (3/4 to 1 pound)
2 cups fresh raspberries (1/2 to 3/4 pound)
2 cups fresh blueberries (1/2 to 3/4 pound)
purchased Pillsbury pie crust
Special equipment: a 9-inch metal or glass pie plate (4-cup capacity)
Put a large baking sheet in middle of oven and preheat oven to 450°F.
Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
Roll out remaining piece of dough on lightly floured surface with floured rolling pin into an 11-inch round.
Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp edge decoratively. Brush top of pie with egg and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.
Cool pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy).
little miss wren aoki regan
Wren Aoki Regan was born on 6/27/09 at 8:59pm, 9Ils 1oz, 21" She is a happy and healthy baby
Deven has been an amazing big brother to little Wren. And she's been a great baby (so far!) We feel so blessed. Thanks to the family for everything.. xo Much love, m&m
Thursday, July 9, 2009
JULIE'S TOP TEN
Top ten reasons why Dad is secretly excited about moving in with Annie and Robby:
*No more "fake waves" to people on Via Loma Vista
*To see if Anne really does "bathe Virginia."
*Gets to "lay down" with Carson until he falls asleep.
*Someone to finally share his Gin bill with.
*Hopes the IRS wont find their new address.
*Can't wait to scare the kids with his BIPAP.
*Now he has someone else that can relate to "bath time!"
*Now he can get up with Carson to watch Fox and Friends.
*Keep a closer eye on that Robby guy.
*Gets to pee ANYWHERE!
*No more "fake waves" to people on Via Loma Vista
*To see if Anne really does "bathe Virginia."
*Gets to "lay down" with Carson until he falls asleep.
*Someone to finally share his Gin bill with.
*Hopes the IRS wont find their new address.
*Can't wait to scare the kids with his BIPAP.
*Now he has someone else that can relate to "bath time!"
*Now he can get up with Carson to watch Fox and Friends.
*Keep a closer eye on that Robby guy.
*Gets to pee ANYWHERE!
Wednesday, July 1, 2009
Shawn'man Back In Action
"Can-Do" Electric is the place. Shawn was back in action this past Monday after a one-year search for the "perfect" job. "It's not perfect, but the owners and employees are fantastic and the opportunity is unbelievable", said a very happy Shawn last Friday at Mike & Jeanette's.
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