Friday, February 13, 2015

Kori has her first car.

No picture, but it is a small Kia Rio.  We have moved the kid seats into her car, and she has now started driving the family everywhere.  The goal is to have her ready to pass her driving test by summer so she can drive herself to classes.

Thursday, September 4, 2014

Bea and Wyatt in the car singing and Wyatt dances in his car seat a little too.

Recent Pictures of the Family Hiking and Stuff

Some Deer at our Hiking Spot

Wyatt resting

Dad helping Bea get ready for the caves.

Dad and Bea hiking

Mom poking though a hole

Bea and Mom rest

Wyatt and Mom posing for the camera
A flock of wild turkeys

Bea walking carefully

Wyat, Dad, and Bea are enjoying the view.

Bea decending into the caves.

Mom and Bea at rest

Bea more interested in the flashlight than the caves.

Kori and Wyatt find something interesting

Bea helping Dad out of the caves.

Wyatt readies his flashlight.

Wyatt and Kori wait at the entrance to a cave.

Kori in the cave.

Mom, Kori, and Wyatt pose... Bea goofs off.

Mom and Kori pose on a log.
Wyatt and Mom playing with rocks.

Dad, Bea, and Kori hiking.

Dad, Mom, and Wyatt pose for a picture, while Bea makes it clear that she is done.

Dad, Mom, Wyatt, and Bea pose near a rock wall.

Bea gets to meet Chuck E, Cheese during Wyatt's Birthday Party.

The Kids

Sunday, April 20, 2014

Kori Did It!!

She has passed the CHSPE and is now done with High School at 15.  This summer she will take a class at the community college, then enroll full time in fall.  We are super proud of her and can't wait to see what she does next.

Tuesday, January 14, 2014

My Grandma's Cookie Recipe

  • 1 Cup shortening (Crisco)
  • 1/2 Cup Sugar
  • 1 Cup Brown Sugar (Packed)
  • 1 Teaspoon Vanilla
  • 2 eggs
  • 2 1/2 Cups Flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Cup Mini Chocolate Chips (1/2 package)
  • 1 Cup nuts (optional)

      Preheat oven to 375 degrees.  Cream shortening and sugars together with a mixer, then add vanilla and eggs. Mix.  Add flour, baking soda, and salt. Mix again.  Then fold in chocolate chips with a spatula.  Place tablespoon sized balls of cookie dough on lightly greased (you could also use parchment paper for easier clean up) cookie sheet and bake until edges are golden brown (about 7-15 minutes depending on where in the oven they are placed).

Thursday, January 2, 2014

Look Who's Starting to Walk!

Christmas morning

Wyatt's first McDonald's sausage muffin.

Christmas photo

This was the best Bea would do on Christmas morning

Bea the painting spidergirl

Bea loves superhero sleepers.  She will only wear Spiderman and Batman.  Any other ordinary sleeper gets a very firm "no".

Saturday, December 7, 2013

Opening Night - Our Town

Here is Kori's lines in the second act.  The camera's battery died, so the third act lines will be posted after her next performance which is Friday Dec 13th at 6:30.

Wednesday, November 6, 2013

Christmas List for Bea and Wyatt

Not that anybody has to get anything from this list, but if you are struggling to figure out something they would enjoy here is a list of toys that we think they would enjoy. Christmas List is here.

Monday, November 4, 2013

Thursday, July 25, 2013

Our go to Cinnamon Roll Recipe

This recipe started out at three different recipes.  We took the best roll recipe, the best filling recipe, and the best topping recipe and combined them into what we think is a superior Cinnamon Roll.

½ cup water
8 tsp flour

1. Whisk 8 tsp flour into ½ cup of water in a sauce pan and heat on low heat to 149 degrees or until the Tangzhong has thickened.
2. Remove from heat and place in a small bowl. Cover with plastic wrap so that it touches the Tangzhong and let it cool to room temperature.

Dough Ingredients:
1/2 cup +2 tbs warm water (110-115 Degrees)
1 1/4 tsp active dry yeast
½ tsp sugar
5 ½ tsp sugar
3-3 ¼ cups all purpose flour
1 ¾ tsp salt
3 tbs oil

1. In the bowl of a food processor with a dough blade attachment pulse together ½ cup + 2 tbs of warm water, 1 ¼ tsp yeast, and ½ tsp sugar until yeast has dissolved.
2. Allow to rest 10 minutes.
3. Add remaining 5 ½ tsp of sugar, 1 1/3 cups flour, 1 ¾ tsp salt, Tangzhong and 3 tbs of oil.
4. Pulse until well combined
5. Add remain 1 ½ cups of flour and pulse mixture.
6. Add ¼ cup of additional flour as needed until dough is tacky. You should be able to touch it, it should cling to your finger but none should remain on your finger when pulled away.
7. Transfer dough to a large buttered mixing bowl and cover with plastic wrap to allow to rest in a warm place free from draft until dough doubles, about 1 ½ hours,
8. Rub a small amount of oil on your hands then punch the risen dough down.
9. Form dough into ball so that you can roll it out.
10. Roll dough as close to 15 x 12 inches as possible about 1/4 inch thick
11. Soften about 2-4 tbs of butter in microwave on medium power for about 30 seconds.
12. Swirl butter with basting brush to get smooth and brush with onto dough, leaving the sealing end unbuttered about an inch from edge.
13. Sprinkle cinnamon mix onto butter and add dried fruit or nuts on top if you wish.
14. Roll from bottom to top.
15. Take a piece of dental floss and place roll over it, pull both ends across like you are trying to choke it and cut into desired sizes, remember uniform cuts make uniform bakes.
16. Place cut pieces into a parchment lined or greased baking dish and let rest about 1 hour at room temperature prior to baking, OR let rest in refrigerator over night and remove while preheating the oven.
17. Bake at 425 for about 11-14 minutes or until tops are golden.

Cinnamon mix ingredients
1 cup packed brown sugar
2 ½ tbs cinnamon
Cinnamon Mix
Combine 1 packed cup of brown sugar and 2 ¼ tablespoons of cinnamon in bowl and stir, cover with lid and shake, whisk with fork, just mix well any way you like.
Icing ingredients
3 oz softened cream cheese
3 tbs softened butter
1 cup powder sugar
¼ cup of milk
¼ tsp vanilla extract

1. Blend 3 tbs of softened butter with 3 oz of cream cheese in a mixing bowl with a hand mixer set to medium speed for about 1 minute until well combined and slightly fluffy.
2. Add remaining ingredients and mix well until combined.
3. I put the icing into a zip lock bag so I can pipe it onto the rolls.

Wednesday, July 24, 2013

Kori's 15th Birthday

We went to what used to be called Marine World and Kori swam with a dolphin.

Sunday, June 2, 2013

9th Anniversary Celebration

We decided to treat ourselves to an adventure.  We zip lined from redwood tree to redwood tree at 150 feet in the air.  Afterwords, we had much more fun at an in air obstacle course where we climbed and flung ourselves from platform to platform up high in the trees.

Saturday, May 11, 2013

Wednesday, May 8, 2013

Our Best Bread Sticks and Rolls

Pillow Soft Rolls and Bread Sticks:

This recipe started as an Olive Garden Bread Sticks Copycat Recipe and with the help of a Tangzhong Conversion Formula was transformed into the softest, lightest, and all around best bread we have ever made.


  • 1 cup + 2 Tbsp warm water (110 - 115 degrees)
  • 1 1/4 tsp active dry yeast
  • 2 Tbsp granulated sugar, divided
  • 3 - 3 1/4 cups all-purpose flour
  • 1 3/4 tsp salt
  • 3 Tbsp vegetable oil or olive oil


  • 2 Tbsp margarine or butter
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
Left Over Bread Sticks and Rolls

Instructions (This will make 12 bread sticks or rolls)

     Make a Tangzhong by whisking 8 tsp flour into a 1/2 cup of water and heat on low heat to 149° or until the Tangzhong has thickened.  Then cover with plastic wrap so that it touches the Tangzhong and let it cool to room temperature.

     In the bowl of an electric stand mixer (or a food processor with the dough blade attachment), whisk together 1/2 cup + 2 Tbsp warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes.

     Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/3 cups flour, 1 3/4 tsp salt, Tangzhong, and vegetable oil (or olive oil), then fit mixer with paddle attachment (or keep using the food processor's dough blade) and blend mixture until well combined.

     Switch mixer to dough hook attachment (or use a food processor with a dough blade), add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky).

     Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until dough doubles, about 1 1/2 hours.

     Rub a small amount of olive or vegetable oil on your hands then punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work.

     If making bread sticks roll each piece into a 9 inch rope on a lightly floured surface (roll from the middle outwards to get a more uniform rope).  If making rolls lightly flour your surface and hands, and shape it into a ball. 

     Then no matter if you are making bread sticks or rolls get two Silpat lined, parchment paper lined, or buttered cookie sheets. Cover and let rise 1 hour (or 45 minutes at room temperature and then placed into the refrigerator for a few hours and take out while preheating oven). Preheat oven to 425 during the last 10 minutes of rising.

     Bake in preheated oven 11 - 13 minutes until golden. Meanwhile, in a small bowl whisk together 1/2 tsp salt and 1/4 tsp garlic powder. Remove breadsticks or rolls from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with salt mixture. Serve warm or allow to cool and store in an airtight container.

Thursday, March 14, 2013

Kids at Play

Running Bea

The next Einstein or Gene Simmons?  Time will tell.