Highlights:
Spiritual
Sunday was a great day: two choir practices, a great fast and testimony meeting, and a beautiful Relief Society lesson that I came right home and used as a basis for my letter to my inmate friend, Jessica.
On Monday, I finally got to visit with my one visiting teaching sister/friend, Linda, whose husband died here in February ten days after a motorcycle accident. We visited for over two hours. She is an amazing woman and taught me so much. I found that relief society lesson on Sunday applied to her as well, and we enjoyed and shared. It was especially touching to me that, while she left Sacrament meeting early due to some of the testimonies born that touched her heart, we could see the Lord's hand in the people who shared their testimonies, one who doesn't live in our ward any longer and hasn't lived here for years after her husband died. It was such a witness to me that Heavenly Father is mindful of each and every one of us, and when we are prompted to do something, we should do just that. Never postpone and prompting. It could be the help someone needs.
Cub Scouts went well and we were able to learn about respect for the American Flag and how to fold it.
Dad attended his regular Wednesday night temple session
I am in Mosia 14 in my Book of Mormon reading.
I have indexed 14,331 records so far this year.
Family
The Wilkins Family
Busy week for this family that included High School orientation for Adam. They also joined a Guinea Pig support group via Facebook, so if you have any concerns or needs that need to be addressed, go to them.
The Ethan Rice Family
Dad FaceTimed Saturday evening...
Sunday, May 7th was Wade's blessing day. It started early
Cameo, Kaylee and Wade treated Dad to a great Monday before dropping him off at the airport
They got Papa to the airport and he made it home very, very late Monday night. He had a great time and loved seeing the family!
Ethan had a business trip for his new position out to Phoenix for two days, but they were so jam packed that he never could get away. He will be out in Phoenix more frequently now so we will see him in the future.
Kaylee got some new sparkly shoes.
Spiritual
Sunday was a great day: two choir practices, a great fast and testimony meeting, and a beautiful Relief Society lesson that I came right home and used as a basis for my letter to my inmate friend, Jessica.
On Monday, I finally got to visit with my one visiting teaching sister/friend, Linda, whose husband died here in February ten days after a motorcycle accident. We visited for over two hours. She is an amazing woman and taught me so much. I found that relief society lesson on Sunday applied to her as well, and we enjoyed and shared. It was especially touching to me that, while she left Sacrament meeting early due to some of the testimonies born that touched her heart, we could see the Lord's hand in the people who shared their testimonies, one who doesn't live in our ward any longer and hasn't lived here for years after her husband died. It was such a witness to me that Heavenly Father is mindful of each and every one of us, and when we are prompted to do something, we should do just that. Never postpone and prompting. It could be the help someone needs.
Cub Scouts went well and we were able to learn about respect for the American Flag and how to fold it.
Dad attended his regular Wednesday night temple session
I am in Mosia 14 in my Book of Mormon reading.
I have indexed 14,331 records so far this year.
Family
The Wilkins Family
Busy week for this family that included High School orientation for Adam. They also joined a Guinea Pig support group via Facebook, so if you have any concerns or needs that need to be addressed, go to them.
The Ethan Rice Family
Dad FaceTimed Saturday evening...
Sunday, May 7th was Wade's blessing day. It started early
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| This is the stream right at the back of their lot |
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| The original Shane's Rib Shack |
Ethan had a business trip for his new position out to Phoenix for two days, but they were so jam packed that he never could get away. He will be out in Phoenix more frequently now so we will see him in the future.
Kaylee got some new sparkly shoes.
The Doran Rice Family
Doran, Amber and family had a busy week. Amber was not feeling well on Saturday at the party and so she rested while Doran and the kids swam after pizza.
The Morgan Rice Family
We hadn't spoken to Morgan in awhile. His job at Superlite turned into a seven day a week position with absolutely no ability to make plans, so he is now at a machine shop in the north valley and loves it. He and Kristy are doing well.
Kayty
Kayty had a good work week. Many interesting things happen when you are dealing in the rental industry and she comes home with some good stories. She got a special Mother's Day treat at work on Friday...
She slept and went to our party on the weekend.
The Nathan Rice Family
Nathan, Jessica and Kaylee came by on Sunday night for a visit, and Nate made some pretty awesome brownies.
Both had busy work weeks. Nathan is learning a lot and spends his time not working studying. He also works out a nearby gym. Jessica is keeping up with her work, school and homework, and Annalee.
Annalee played with me Thursday morning and Friday.
Work
Dad's work weeks continue to be very difficult, full of responsibility, spreadsheets, reports, meetings, updates to spreadsheets, supplier visits, phone calls, emails in the hundreds, and more. He did get to substitute teach a fifth grade class on Friday and enjoyed that, though he did have to accept two work phone calls from suppliers to assist with a problem.
Dad's Garden
Garden kept us busy this week!!!
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| Two sessions of roasting: one in oven and one in pizza oven, and we now have 24-2 cup bags of roast tomato sauce in the freezer. |
I picked over 150 tomatoes on Saturday morning!
Tomato total: 372
Year of the House Part 2
No time this week.
Other highlights
My dental appointment went well. Crowns went on perfect and no shot!
Dad's didn't go as well...one needs to be remade.
We visited a financial planner and sought information about retirement, etc. Some days, Dad is ready to quit...others he will wait a few years.
Dad decided that he wanted carrot cake cupcakes from his own garden carrots for his birthday party. So, I made Carrot Cake Cupcakes with Brown Sugar Cream Cheese frosting.
Curtis Stone's Wedding Carrot Cake Cupcakes with Brown Sugar Frosting
Ingredients
For the Cupcakes:1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup canola oil
10 ounces carrots (about 3), coarsely grated on a box grater
1/2 cup golden raisins
1/2 cup walnuts, coarsely chopped
For the Frosting:
3/4 cup packed light brown sugar
1 8-ounce package cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/2 pure vanilla extract
o make the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. - See more at: https://www.rachaelrayshow.com/food/recipes/19874_curtis_stone_s_wedding_carrot_cupcakes_with_brown_sugar_cream_cheese_frosting/#sthash.4Cdnu0kG.dpuf
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. - See more at: https://www.rachaelrayshow.com/food/recipes/19874_curtis_stone_s_wedding_carrot_cupcakes_with_brown_sugar_cream_cheese_frosting/#sthash.4Cdnu0kG.dpuf
To make the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. -
To make the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. - See more at: https://www.rachaelrayshow.com/food/recipes/19874_curtis_stone_s_wedding_carrot_cupcakes_with_brown_sugar_cream_cheese_frosting/#sthash.4Cdnu0kG.dpuf
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. - See more at: https://www.rachaelrayshow.com/food/recipes/19874_curtis_stone_s_wedding_carrot_cupcakes_with_brown_sugar_cream_cheese_frosting/#sthash.4Cdnu0kG.dpuf
To make the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. - See more at: https://www.rachaelrayshow.com/food/recipes/19874_curtis_stone_s_wedding_carrot_cupcakes_with_brown_sugar_cream_cheese_frosting/#sthash.4Cdnu0kG.dpuf
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. - See more at: https://www.rachaelrayshow.com/food/recipes/19874_curtis_stone_s_wedding_carrot_cupcakes_with_brown_sugar_cream_cheese_frosting/#sthash.4Cdnu0kG.dpuf
To make the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. - See more at: https://www.rachaelrayshow.com/food/recipes/19874_curtis_stone_s_wedding_carrot_cupcakes_with_brown_sugar_cream_cheese_frosting/#sthash.4Cdnu0kG.dpuf
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. - See more at: https://www.rachaelrayshow.com/food/recipes/19874_curtis_stone_s_wedding_carrot_cupcakes_with_brown_sugar_cream_cheese_frosting/#sthash.4Cdnu0kG.dpuf
o make the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. - See more at: https://www.rachaelrayshow.com/food/recipes/19874_curtis_stone_s_wedding_carrot_cupcakes_with_brown_sugar_cream_cheese_frosting/#sthash.4Cdnu0kG.dpuf
Here are pics of the partyIn a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. - See more at: https://www.rachaelrayshow.com/food/recipes/19874_curtis_stone_s_wedding_carrot_cupcakes_with_brown_sugar_cream_cheese_frosting/#sthash.4Cdnu0kG.dpuf
o make the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. - See more at: https://www.rachaelrayshow.com/food/recipes/19874_curtis_stone_s_wedding_carrot_cupcakes_with_brown_sugar_cream_cheese_frosting/#sthash.4Cdnu0kG.dpuf
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handled mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature. - See more at: https://www.rachaelrayshow.com/food/recipes/19874_curtis_stone_s_wedding_carrot_cupcakes_with_brown_sugar_cream_cheese_frosting/#sthash.4Cdnu0kG.dpuf
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| Jessica was the super pizza decorator of the day!!!! |
Not so highlights
I am still having rib pain troubles. I don't sleep well at night, and I really did a ton of work on Saturday, which made that night very hard to get sleep. Hoping next week shows improvement.
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