Hi, my name is Stephen and I love my wife!

Greetings!

Well, today is the day April has been waiting for for quite some time (Crazy Awesome Choir/Bell Choir/and Symphony Performance (to help kids(with presents and stuff(and the mayor will be there(and I hate calculus(X+Y(Z-Y)))))).  She is too busy to post today so...I told her that I was going to do a guest post.  She isn't allowed to change or edit anything!  So today I decided to introduce you to a friend of mine:

My HTC Rezound.

Here are the photos that live in my Rezound and the stories that go with them...in no particular order...

1) I want a house.  My friend, Kevin volunteered to be Santa this year at our Ward Christmas Party.  After the kids sat on his lap and asked him to tell the real Santa what they wanted for Christmas, I took my turn.  They know that the real Santa should have a real beard.

2) "Mom, what is this bird?"  When I see animals or plants that I want to know about, I ask Suzanne (Mom #2) and she always knows, or finds out for me.

3) April and I went to eat ramen.  The real ramen, not that stuff in a bag.  What else do you do while waiting for your meal?  Also, my nose really is crooked, I am not shoving those up so hard that it is deforming the schnoz. 

4) I like to take pictures of my gorgeous girls.  Especially the one on the right.  Isn't she one of the prettiest things you ever did see?  

5) "I have barbecue sauce on my nose?"  Yes and on your cheeks, Stephen.

6) Yes, that is a picture of our keyboard.  Doesn't everyone have a picture in their phone that they have no idea where it came from?

7) April had a pine needle stuck in her hair.  I had to capture that.  If the pine needle could talk it would have said: "Oh. My. Gosh.  Did you see that!  I just got to spend a few minutes in the most radiant and beautiful hair I have ever seen!  She is so hot!"

8) We probably shouldn't have done this, but his prayers are so awesome!  It makes me happy how much he believes in God.  

9) Rig pictures.  This is a rig in the Uinta Basin.  I am the guy who follows what the rig is doing.  Roughnecks (the guys on the rig) are the manliest of them all.  They have a different language on the rig.  "Hey you guys." is English and  the rig translation would be offensive to most of us.  To them, it isn't cussing, it is endearing language you use to let others know you love them!  I hate to think what a rig curse word sounds like!

10) I am color blind.  "April, which red should I get?  Is this red?  Which one is darker?"

11) Better than any real elf...my kids would gladly help Santa in his shop if it meant getting hot chocolate and a Christmas tree.

12) "Are you seriously taking my picture?"  Yes, because I love you and you are the most important thing in my life.  The Lord gave me April because he knew I needed perfection in my life.  He knew I needed someone who could finish my sentences for me.  Someone who would raise good kids in spite of me.  Someone who loves me unconditionally...like He does.  In the words of Bollywood: "Tujh Mein Rab Dikhta Hai" (I see God in you). 

Fluffy Cheddar Biscuits

Our first 3-hour dress rehearsal was last night. Since we joined the choir in September, the choir has been practicing alone. This was the first rehearsal with the symphony and the handbell choir. And when we first came in on "Joy to the World", I just about fell over!! It was AWESOME!! I don't think we've ever sang all out before, but we did last night! I couldn't stop grinning. I even had to tell myself to knock it off a few times, because its hard to grin and get your vowels right. :) I even pulled a little "happy dance" when we got through "I Saw Three Ships"! (That sucker is HARD!) Anyway. It was glorious, I literally sang my voice to death, so I'm going to have to take it easy tonight, so I have something left for the concert!! At least now I know I really can hit all those notes!

I whipped a quick dinner together before we left; we were supposed to have salmon, but when it was thawed it smelled VERY off. So we had to throw it away. Don't you hate it when that happens?? Oh, it makes me feel so AWFUL to waste food!! Sometimes through poor planning, forgetfulness, flakey-brain-ness... I wish I was better at making sure everything got used correctly and within it's date. Maybe someday I'll get the hang of it! At least we had plenty of these!! My favorite biscuits. They have received many rave reviews over the year, and I've been dying to share them with you!

Fluffy Cheddar Biscuits
Printable Recipe

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold butter, cut into slices

1 cup coarsely shredded sharp cheddar cheese
3/4 cup buttermilk
4 Tb  butter, melted

Set rack at middle position and heat the oven to 450°.

Whisk dry ingredients together in a large bowl. Cut butter in (with 2 knives, pastry cutter, or food processor) until butter pieces are no larger than small peas.

Add cheese and mix gently with a spoon or fingers, till the cheese is coated with flour.

Stir in buttermilk until the dough starts to come together into a soft ball. If you can't get all the dry bits to come together, drizzle with another tablespoon or two of buttermilk. Be very careful not to overmix!!

Lightly flour your hands and divide the dough into 12 rough balls (I divide it in half, half again, and each quarter into 3 pieces. You can roll them into neater balls if you want, but really the less you handle them the better) Place on ungreased cookie sheet and brush with melted butter (I line my pan with parchment anyway, easier cleanup)

Bake until biscuit tops star to brown, about 10 to 12 minutes. Serve warm!!

My favorite biscuits in the world used to be from Cracker Barrel, and for years I couldn't find another one to top it, until these! They used to be Cooks Illustrated, but I've re-vamped them a bit :). I used to make them plain, and still do once in a while, but who doesn't like a bit of cheese? You can play with the cheeses too, I've used really good Parmigiano Reggiano, they were amazing. I'm thinking of trying Gruyere next!

The butter makes the outside lightly crunchy and a little salty, the cheese toasts a bit (mmm, toasty cheese!)...

The inside is soft and fluffy with little sharp melty cheese bits! So yummy, and homey, and perfect with nearly any meal! They're addicting. Whenever I share them with company I make a double batch, because they disappear! They also make delicious breakfast sandwiches. Split one open, add some eggs and bacon, scrumptious!!

Shared at Foodie Friday and Foodie Friends Friday

Egg Nog Biscotti

Biscotti!! Isn't it a fun word?? Say it five times fast: biscottibiscottibiscottibiscottibiscotti! Hee :) Well, biscotti is my new favorite thing. I don't think I'd ever really had one worth writing home about, and certainly hadn't tasted one in years, but this recipe from Shugary Sweets caught my eye, and got me interested. The eggnog element had a lot to do with it... So I tried it. And fell in love! I'm a soft-and-chewy cookie girl generally, but these crunchy little biscuity things have truly won me over! They're actually pretty darn easy, and awfully impressive! And they make a nice change from your run-of-the-mill cookies. I've already started playing with new flavors, but today I'll share the original. I'm taking two batches to our dress rehearsal tonight!

Egg Nog Biscotti (adapted from Shugary Sweets)
Printable Recipe

6 Tbsp butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp vanilla (or rum extract)
2 cup all purpose flour
1 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
a pinch of salt

Glaze:
3/4 cup powdered sugar
2 Tbsp eggnog
1/4 tsp ground nutmeg

Beat butter and sugar together until creamy. Add eggs and vanilla, beating well after each. Add flour, baking powder, and spices. Mix till smooth. (If the dough is really soft and sticky, add another 1/4 cup of flour)

Line a large baking sheet with parchment paper. Dump dough onto paper and shape dough into 12in x 6in rectangle. (Square the corners using fingertips, smoothing the top of the dough too!)

Bake in a 350 degree oven for 26-30 minutes. Remove from oven and let cool for 10 minutes

 Carefully slice into 12-14 slices (about 3/4-1 inch each) with a sharp knife. Turn them on their sides and put back in the oven.

Bake 18-20 more minutes. Remove and cool completely before drizzling with glaze.

For the glaze, whisk the powdered sugar, eggnog and nutmeg together until desired consistency. Drizzle on cooled biscotti. Allow to set (about 20-30 minutes)- or refrigerate to "speed set" the glaze. Store biscotti in airtight containers!

See? Not too hard at all!! I made this first batch pretty wide, you could easily make 16, or 18 even! 

The best way to eat these yummy little cookies is with a hot drink! Something to dip them in. Egg nog and hot cocoa?? Yes please!!

I love nutmeg, it's my favorite spice, and these are about as nutmeggy as it gets!! If you've had biscotti before, you know they're not super sweet. The icing adds the extra touch of sweetness, so don't skimp on it!

When I first started making these, I did a double take when I read through the recipe: wait, what?? There's no egg nog in the actual cookie?! No worries. They're plenty eggnoggy :) Hee hee, that's another funny word!

There's a fine line between crunchy and just plain hard, so be careful they don't get too dark. If you pay attention, you'll be rewarded with light, crunchy deliciousness! These are one of my new favorite cookies, I hope you try them out! And thank you Aimee for being so scrumptiously convincing! :)

Shared at Foodie Friday, Tasty Tuesdays, Wow Us Wednesdays, and Tutorials Tips and Tidbits

Classic Slow-Cooker Beef Stew

I'm trying something a little different today! My friend Marie does this every Tuesday, and I love it. Just a post with prompts from The Simple Woman's Daybook. It's a fun way to think of new things to write, new bits of life to share!

For today, Dec. 4...
Outside my window...It is a bit cloudy, a bit chilly, but warming up fast. Sigh. December in Colorado is not supposed to be this warm!

Source: agirlsrighttodream.tmblr via Pinterest

I am thinking...I have GOT to find a babysitter for the boys for tomorrow! It's our first dress rehearsal with the bells and the symphony, and it is THREE hours long! It also is our ward's Stake Temple Day, and all the babysitters are booked. Ack!!

I am going...Off to my chiropractor for a massage! I know many of you are thinking "Oh, how wonderful! A weekly massage! How relaxing!" Um, nope. We're working 11 years of knots, tension, and damage out of my shoulders, and it hurts like the dickens. NOT relaxing. But it's working!!

I am thankful...For my chiropractor! He's amazing. Their office works on every possible angle to fix your problems. Stretches, exercise, therapy, ice, massage, adjustments, roller tables, electro-something or other... I'm so grateful to finally be fixing my poor neck.

I am pondering...Mental knots. It's a metaphor I came up with last night. When your muscles are constantly tense for one reason or another, they form knots that take quite a bit of effort to work out. I think we can develop mental knots too. You know the feeling after a long period of stress, or worry, when you find yourself thinking "there must be SOMETHING to worry about!" even after it's over? I have a few of those. After spending the last 3 years working towards "the next step", internship, thesis, move... I'm finding it hard to just be right now. Just be here. Make here our home, instead of being desperate for a house. I need to breathe, and release some of those mental knots!

Source: Pinterest

I am wondering...Whether or not our Christmas tree will recover. We let it dry out... This is our first real tree! We took everything off and re-cut it last night, but I don't think it will resurrect. Oh well! Live and learn. :)

I am reading... The Scorpio Races by Maggie Stiefvater. It's weird, and dark, but fascinating and addicting and I flew through it in a day the first time, so I'm re-reading it. It made me cry. It's otherworldly, about racing wild, carnivorous water horses. I know, that just sounds bizarre. But somehow, it's captivating. Even though it is about fictional horses, it's packed full of real-horse-loving feelings and thoughts and... it's hard to describe, but I loved it.

I am hoping... That I can FINALLY get back on track with Pilates everyday!! It's so hard to make it a habit. But it's the only thing that really works for me, so I keep trying!

I am looking forward to...Our dress rehearsals!!! Finally practicing with the instruments! I can't wait!!

Something new about me... Since I was 18, I've worked in 4 different flower shops. It was my favorite job, and we had some crazy adventures! For example, one mother's day (which is actually bigger than valnetine's day, did you know that??) the cooler we had rented to keep all the arrangements overnight malfunctioned and FROZE all our roses and lilies! We had to replace them ALL, and were there till 3 o'clock in the morning!! I loved working in a flower shop, and as soon as the boys are both in school all day (1 1/2 years!) I'm planning to get a floral design certificate. If that goes well, then I will get an English Literature degree. I'm a bit intimidated by college, because I never went before getting married, so if the floral design course doesn't scare me to death, I'll get a degree then!

Source: wendysmedly via Pinterest

Guilty pleasures... Project Runway. I love seeing the things people can create as clothing! It makes me laugh when the judges LOVE a garment that I think is just awful. Fashion truly is subjective!

Pet Peeves...BOYS SOCKS!!! Little Stephen's socks have been driving me nuts lately! All floppy and stretched out and falling down and slipping off... *shudder*. I like my socks tight. Fitted. Stay-in-place. His socks give me the willies. I guess I'm a bit OCD that way!

Classic Slow-Cooker Beef Stew (adapted from Cozycakes Cottage)
Printable Recipe

2 pounds of chuck roast, trimmed and chopped in 1 to 1.5 inch pieces
salt and pepper
2 tablespoons olive oil
1 medium yellow onion, diced
2 tablespoons tomato paste
2 to 3 cups beef broth
2 Tb Worcestershire sauce

1 tsp red wine vinegar
2 stalks of celery, diced
4-6 medium red potatoes, peeled (or not!) and cut into 1-inch pieces
3 carrots, peeled and cut into 1-inch pieces
1 bay leaf
1 tsp fresh (or dried) thyme
2 tablespoons plain gelatin or tapioca (For thickening. You can skip it if you'd like!)

1 cup frozen peas (optional)

Pat the meat dry with a paper towel and season with salt and pepper.  Toss to coat each piece well. Heat oil in a skillet on medium-high heat. Add half of the meat in a single layer and brown just the outside.

When the bottom is browned, flip it and brown again. You don't want it cooked through, just well-browned on the outside. This helps with the flavor, and somehow the texture of your meat.

Remove the meat and place in the slow-cooker.  Brown the other half of your meat, and add it to the slow-cooker. 

Turn the heat down to medium and add more oil or a few tablespoons of butter. Add onions and sprinkle with a bit of salt. Cook till translucent and softened, scraping browned beef bits up to cook with the onions. Those bits are an important part of your flavors! 

Add the Worcestershire, 2 cups broth, vinegar, and tomato paste to the onions in the skillet. Mix and cook until it begins to boil. 

Place the celery, carrots, potatoes, bay leaves, peas (if using) and thyme in the slow cooker. Pour broth mixture over everything in the slow cooker. Add gelatin/tapioca to the slow cooker and stir everything together. Add a few pinched of salt and black pepper. Cover and cook for 6 hours. About an hour before you want to serve, check the stew, season if needed, stir gently, and add more broth if necessary. Continue to cook for one more hour. Remove bay leaves and enjoy!

I've never managed to get a beef stew right. You would think it would be easy, right?? Thank heavens this recipe is simple, homey, and delicious!! We loved it. In fact, The Geologist commandeered all leftovers for his lunches.

The veggies didn't turn to mush, they're soft and tender,  the gravy thickened perfectly... simple warm flavors throughout... Too bad it wasn't chilly outside. 

This, my friends, is why we do that silly browning step at the beginning. You get chunks of juicy, flavorful, spoon-tender beef! It just flakes apart deliciously! If you just toss it in there raw, it will get tough and dry. Take the extra few steps at the beginning to develop the flavors, and you won't be sorry!

Shared at Clever Chicks Blog Hop

Weekly Menu Dec. 3

Source: k.ifeng.com via Pinterest

Hooray!! It's December, and the final countdown to Christmas has begun!! Here in Colorado we are strangely and disappointingly high on temperature and low on snow... I might have to create some myself! For the past few years I have started a new tradition of decorating our windows with paper snowflakes. They make our home feel winter-y even with no snow! This really came in handy last year; Utah was surprisingly lacking in snow all winter! I know lots of people are thrilled with the unseasonably warm weather, but I am a girl who needs snow, frost, and ice to complete the magic of the Christmas season. It's just not the same without it! Fingers crossed for snow SOON! 

This week we have:

Classic Slow-Cooker Beef Stew

Fluffy Cheddar Biscuits

Butter Lettuce Salad with Honey Mustard Dressing

Citrus Streusel Drizzle Cake

Egg Nog Biscotti

Source: inspirationlane.tumblr

Small and Wonderful Things 10

Little boys' eyelashes... why aren't MINE that pretty?! 

New jeans that make me feel pretty.

 Teeny marshmallows for hot cocoa!! 

Little Stephen's excitement to share his testimony every month.

 Look! Our concert is in the paper! 

Singing!!!!!

 The boys' love of restaurant coloring sheets 

Biscotti, my new obsession. :)

 Bracken's love of snuggling with my clothes... 

Tickling. Playing. Laughing. As a family. 

 Joe: "Mmm! This candy-cane is rainbow-flavored!"