December Days

Here are a few photos from the girls' holiday performance at school.

Annelise played her clarinette . . .

Amber played her trumpet

 

 Alora was a tree in her "Mooseical"

 and had a "speaking" part!

Amber and Callie, all smiles!

Alora and Amy on the playground the last day before winter break 

Happy holidays everyone.  Tis the season to EAT!  I love it!!!  In fact, last night I made a calzone using a focaccia bread recipe.  It was kid tested and  . . . Approved!  So here's the recipe for the focaccia bread adapted from my America's Test Kitchen book (this one's for you Mel ;-)  )

Focaccia

1 russet potato (8 oz), peeled and cut into 1 inch chunks

3 1/2 cups flour

1 1/2 t yeast

1 1/4 t salt

1 cup water, warm

1/4 cup olive oil, plus extra for the baking sheet

2 T fresh rosemary

3/4 t coarse sea salt

Cover the potato with water in a small saucepan and simmer until completely cooked and easily pierced with a knife, 10 to 15 minutes.  Drain and when the potato is cool enough to handle, grate it.

Mix 3 1/4 cups of the flour, yeast, and salt together in a standing mixer fitted with the dough hook.  With the mixer on low speed, add the potato, water, and 2 T of the oil until the dough comes together, about 1 minute.

Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes.  

Place dough in a lightly oiled bowl and wrap tightly in plastic wrap.  Let rise in a warm place until doubled in size, 1 to 1 1/2 hours

Press the dough into a well oiled 12 by 18 inch rimmed baking sheet.  Wrap loosely in lightly greased plastic wrap and let rise in a warm place until it has nearly doubled in size and springs back slowly when indented with a finge, 45 to 60 minutes.

Adjust an oven rack to the lower middle position and heat the oven to 425.  Press the dough with your fingertips to dimple it.  Drizzle with the remaining 2 T of oil and sprinkle evenly with the rosemary and sea salt.  Bake until the focaccia bottom is golden and crisp, 20 to 25 minutes.

Have Fun!

Over the hill, through the woods and into the river he went!

Well, apparently, rear wheel 2x2 is not the way to go in South Dakota.  I guarantee we will soon own a 4x4!  Jim was on the 7-11 road on his way to Whitewood Friday morning when his truck decided to grow a mind of it's own and not take the corner!  As Jim described it, "the wheels were like sleds".

he was fine, not a scratch, so he climbed out the passenger window, pulled out a few electronics he could reach, laid them on the side of the truck and flagged a trucker from Valentine, Nebraska down to give him a ride home.

We went back later to get some things and arrange a tow truck

about 3 hours after the accident, a trucker from Trout Haven stopped thinking there might be someone hurt inside and was amazed Jim was safe.

I couldn't resist . . . a beautiful sunset shot as we were there 

a gravel pit type business down the road offered some heavy equipment to pull the truck out

It was dark by the time the truck was out of the river, the passenger side is hardly scratched but the driver side is a mess!  It sat under water for over 4 hours so the tools were dripping wet!

Glad to have him home tonight safe and sound . . . looks like we will be car shopping!

Audrey

A glance at our November

A little bit of our Thanksgiving . . .

We spent the day at the Freed's in Rapid City, it was so nice to be with them.  I just love this picture!  Notice Jerry and his company on his lap!  He is so patient and easy going.

Amanda made her famous cheese ball which we always love

Here's the recipe:

Ingredients

• 2 package (8 ounces) cream cheese, softened
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 1 celery rib
• Sliced apples and assorted crackers

Directions

• In a small bowl, beat cream cheese until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
• With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib for the stem. Serve with apples and crackers. Yield: 2-1/2 cups.

Laura and I decided to try injecting the turkey breast with some butter and seasonings and so here is Laura getting ready laughing as we joke about how appropriate this is as she is a nurse!

The cooks . . . having fun working together.

Yummy rolls!  Don't they look fabulous???

The table spread . . .

Here is everybody, Jerry, Alora, Annelise, Amber, Grandma Millie, Jim, Audrey, my empty chair, Amanda, Brandon and ofcourse sweet Ellen was upstairs.

My hilarious 13 year old's take on Thanksgiving:

you may have to click on the picture to be able to read it.