Monday, June 14, 2010

Holy Carp!

Brittany and her 21" Carp caught in Mill Creek, Maple Hill, KS.

Thursday, April 1, 2010

Daniel Adam Nicholas born on the Feast of St. Daniel of Murano - March 31st, 2010!

Daniel Adam Nicholas was born on "Spy Wednesday" (, March 31, 2010 at 8pm (CST). He weighed 8 lbs. 11 oz. and is 20" long! Our biggest baby by far! Paul and I had agreed on the name Daniel a while ago and then in addition we decided to give him the two names of Paul's father who died last year, Adam Nicholas. We did not know when we chose to have him on March 31st (I wasn't actually due til April 7th) that it was also the Feast day of St. Daniel of Murano! (

Wednesday, August 27, 2008

First day of elementary school 2008

Christopher age 9

Julia age 8

Veronica age 7

Emily age 6 (on 9/12)

(Mia doesn't start pre-K til next Tues)

Pics are of Chris, Julia, Veronica, and Emily the morning of their first day of school. Haven't decided when I am starting the homeschool year with the others yet.

Friday, August 8, 2008

Veronica's 7th Birthday

Her birthday is actually tomorrow but we celebrated tonight since I will not be here tomorrow (have to go to NH to pick up Britt & Sarah at camp). Veronica's into Tinkerbelle this year and the only place I found the stuff was at a Dollar Store or Rite Aid of all places. I think Walmart must have been stocking for Christmas *rolling eyes* as half the shelves were bare!

Wednesday, August 6, 2008

The Perfect Blueberry Crisp

I have to say that when I read the list of ingredients and saw MAYONNAISE amongst the list, I was a tad put off. The blog I got the recipe from claims the mayo is supposed to make the crumb topping more crisp. I have to admit... I think they were right!

Blueberry Crisp

4 cups blueberries
2 cup all purpose flour
1/2 cup sugar
1 cup brown sugar
2 tsp ground cinnamon (opt.)
1 cup regular mayonnaise

Preheat the oven to 350 degrees.

Wash and pick over blueberries, then place in an 8 inch square baking dish.
(Before placing in them in the baking dish, I tossed the blueberries with a teaspoon or two of cornstarch to help thicken up the blueberries as they cooked.)

In a large bowl, stir together the flour, the sugars, and the cinnamon.

Stir in the mayonnaise until the mixture looks almost like dough.

Crumble the mixture over the fruit.

Bake for 35-40 minutes, until the top is lightly browned.

Serve with a dollop of homemade whipped cream! ENJOY!