Thursday, March 31, 2011
RAVEN is one of Alaska's homeschool programs that are state funded. Their local branch is kind enough to occasionally invite us "independent homeschoolers" to activities, and I took them up on it.
Here they are getting their "pre-game briefing."
Wednesday, March 30, 2011
Tuesday, March 29, 2011
This week's "Carnival of Homeschooling" is being hosted at Consent of the Governed.
The hostess was so very kind, and highlighted my daughter's graduation at the start of the carnival. Thank you so very much!
Stop on by and meet lots of homeschoolers -->> Carnival of Homeschooling - The Homeschool Journey Edition
Monday, March 28, 2011
Saturday, March 26, 2011
Oh, and by the way, gobs of bloggers will be giving away gobs of prizes....so if you love give-aways, you would love it as well.
Thursday, March 24, 2011
These are incredibly easy, and the recipe would be very familiar. It is identical to my Mini-Orange Cream Scones.
The only difference, is instead of using 1 orange, you would use 2 lemons. They taste like someone turned a glass of lemonade into a bread. Mmmm!
Wednesday, March 23, 2011
Well, last year, when we moved to Alaska, they moved to Germany. Shortly after they arrived there, they mailed us a package of goodies from Deutchland.
Well, they done did it again!
Tuesday, March 22, 2011
Monday, March 21, 2011
In that I almost had to call Roadside Assistance out. Well, actually I DID call them, but things were taken care of before my insurance company could even figure out what to do, or how to list it.
Apparently Alaska isn't just a state far away from the other states, but a foreign country....or maybe another planet.
Stop by and show your support for this "MilSpouse!"
Each week I will highlight a Military Spouse out there in the blogging world. They can be from any branch of the military.
For more information, to see a list of military bloggers, or to add yourself to the community of Military Spouses, visit: Military Mondays
Who might next week's Military Spouse be? Might it be YOU?
Sunday, March 20, 2011
Friday, March 18, 2011
So, I have been playing around with it...I went and bought 2 books all about my camera, so I could learn the ins and outs...because the manual was tiny, and less than helpful! And it is VERY different from my old camera.
These are simply some random pictures....
Very first photos with my new camera, straight out of the box.
My son grabbed the camera and took a pic. I hate candid shots...I didn't even comb my hair!
Pine cones in the bowl on the table.
I think I hear it calling me in the kitchen.....
Thursday, March 17, 2011
Have you ever seen so many little ones?!
I didn't take too many pics, because I was enjoying socializing...but besides socializing, care packages of goodies for the soldiers were put together today.
It was a lovely afternoon!
I was always repulsed by the very idea of an ONION soup! I didn't like onions as a kid. I'm still not a fan of raw onions, but otherwise I do enjoy them now!
Funny how tastes change as you mature.
To start, you are going preheat your oven to 425 degrees, and then slice up 4 large onions. This much onion even made my eyes tear up, and onions never bother me.
Jack was complaining from the living room..."AAAH!!! ONIONS!!!!" Hehehe!
In an oven-safe dutch oven, melt 1/2 cup (1 stick) butter.
Add the sliced onions, and stir them around to coat them with the butter.
Cook them over low to medium heat, until they are soft, about 15-20 minutes.
Now put the lid on your dutch oven, but leave it cracked a little. Put the pot in the oven, and bake it for about 15 minutes. Then pull it out, stir the onions around, and add 1 teaspoon sugar. Stir.
Back in the oven, for about 45 more minutes. Stir the onions once in a while so they don't stick.
While the onions are finishing up baking, slice up some French or Italian bread.
Pull the pot of onions out and place it on the stove.
Stir in 1 cup white wine.
Now use the liquid and acidity to loosen the dark brown bits on the side of the pot.
Take the sliced bread, brush both sides with olive oil, very lightly. Then stick them under the broiler for just a couple minutes, turning so you brown them on both sides. Watch them VERY carefully, because it goes from "almost there" to "BURNT!" in a split second.
And set them aside.
To the onions, add 32 ounces each of chicken broth and beef broth. You can use both beef if you prefer. (I use organic, so it does not have a dark brown color...in case you were wondering.)
Add about a teaspoon or so of freshly ground black pepper.
Two Tablespoons of Worcestershire Sauce.
and 2 cloves of minced garlic.
Bring this all to a boil, then reduce the heat and let it simmer, uncovered for about 45 minutes.
Now, you are going to place "ramekins" on a baking sheet, and ladle the soup into them. Don't fill them too much, you need a little space in there.
Next, you are going to top them with slices of the toasted bread. If you have large slices, you can use a biscuit cutter to make them pretty circles, or if your bread is small like mine, use a couple slices, trimming if necessary. The point is to cover the top of the soup.
Next, top the bread off with some grated cheese. You might use Swiss, or Mozzarella, or like I did here, Gruyere. I love that stuff!
Stick the baking sheet full of ramekins under the broiler for just a couple minutes. The cheese should be melted and just turning golden.
PRINTABLE VERSION: Classic French Onion Soup
Sunday, March 13, 2011
This is one of my favorites. It looks like it is swirling...it kind of was!