Sweet Sixteen

Happy 16th Birthday, Kat!

From a beautiful baby to a gorgeous sixteen-year-old... it happened so fast.

I love your heart... your love for Jesus, your family and friends... and that you can always find something to laugh about - even if it's at the wrong time and place or at your own expense. (Sorry... yes, you do get that from me!)

I love you and I am so thankful to be your Mommy.

"I pray that your love will overflow more and more, and that you will keep on growing in knowledge and understanding. For I want you to understand what really matters, so that you may live pure and blameless lives until the day of Christ’s return. May you always be filled with the fruit of your salvation - the righteous character produced in your life by Jesus Christ - for this will bring much glory and praise to God." (Philippians 1:9-11 NLT)

Want one of these?

I love, love, love my Kitchen Aid mixer.

So much so that during a recent game with our church's youth group (a game resembling the old TV version of The Newlywed Game but played with mothers and one of their children) my daughter was asked, "If your mother were to describe herself as one of the appliances in your home, which one would it be?"

Well. That was a no brainer for Kat or me to answer.  My Empire Red Kitchen Aid mixer, of course!

And, I've often said that if the house were to catch on fire, I'd do my best to grab my mixer on the way out of the burning inferno.  Right after my kids and cat, of course.

So...

Want to win one?

Go visit my blogger friend, Sandy, at Reluctant Entertainer, for your chance to win.  Hurry... the contest ends this Friday at midnight, September 23, 2011!  While you're there, take a look around the rest of Sandy's website... you'll love her outlook on entertaining and life!

Food For Friday - Company's Coming!

I've been lazy in the area of cooking this summer. Very lazy. (Just ask my family... I'm certain they'll agree with that self-assessment!)  However, there's nothing like the impending arrival of house guests to prompt some good, old fashioned meal planning for this list-maker! 


That's me on the far left!

My friend Valerie and I go way back. So far back, in fact, that I really don't remember when we first met. I'm guessing we were probably in early grade school.  We attended the same church, participated in the same youth group and summer camps, and even attended high school together for three years.  I had the privilege of being a bridesmaid in her wedding.  We've managed to stay in touch over the years despite living in different states (and countries!).

Val and her family are missionaries in Brazil.  (You can view pictures and read about their ministry on their website.)  She is here in the states for a short visit and she's coming to Texas next week to see me!  It's her first ever visit to the Lonestar state.

I want to prepare nice meals while she's here but I also don't want to spend a lot of time in the kitchen when there's so much catching up and sightseeing to do in the small amount of time she has in Texas.  So, I've been pouring over my recipes trying to find just the right dishes to make for her.

I came across this recipe for Blueberry Cobbler that I received from my best friend, Stephanie, who received it from her mom.  It is one of the most simple recipes ever and the results are so delicious.

So, I thought I'd share the recipe with my faithful readers (all one thousand two of you).  This is the second recipe from me in one week.  (You're welcome!)

Blueberry Cobbler

• 5 C fresh or frozen blueberries
• 1 1/2 T lemon juice
• 2 C flour
• 3 C sugar, divided
• 1 C milk
• 1/3 C butter, in pieces
• 1/4 t cinnamon (my addition to the recipe)
• 2 t baking powder
• 1 t salt, divided
• 2 T cornstarch
• 1 1/2 C boiling water

Preheat oven to 350 degrees.  Spread berries in a well-greased 9x13 pan.  Sprinkle with lemon juice and set aside.

Mix flour, 1 1/2 C sugar, cinnamon, baking powder and 1/2 t salt.  Cut in butter.  Add milk and mix well.  Batter will be thick. Spoon over berries and spread to the edges of the pan.  Set aside.

Mix remaining sugar, salt and cornstarch.  Sprinkle over batter.  Pour boiling water over top. Bake one hour.

Best served warm with vanilla ice cream or fresh whipped cream.

(Note: I've used this same recipe with other berries and peaches and the results were equally delicious.)

Share a favorite recipe with me... or tell me about one of your oldest friendships... or both!

Thankful Thursday

 Today, I am thankful for... (in no particular order!)

• The possibility of cooler weather next week. (Hey, when it's been over 100 degrees for 76 days, a forecast in the 90's sounds good!)
• Air conditioning. ('Nough said.)
• Bible verses that jump right out and say, "Hey, Dawn... this was written just for you!"
• A silent house.
• The anticipation of a not silent house.
• Purring cats.
• Women who love to study God's Word with me.
• A husband who loves me and calls me from work just to see what I'm doing.
• High school football. (Of course, that's because I get to see Kat cheering.  You can admit it... I know some of you go to football games for the band and cheerleaders, too!)
• My kids. (They are incredible people! And I am not biased. I'm not.)
• Pineapple-Lime-Coconut Drinks. With lots of ice.

Tell me... what are you thankful for today?

"And let the peace that comes from Christ

rule in your hearts.

For as members of one body you are called

to live in peace.

And always be thankful."

Colossians 3:15

Pineapple Ranch Dip

With the Texas heat (76 days over 100 degrees, y'all!!!), it's hard to get motivated to cook - any recipe that involves heat automatically sounds repulsive. So, I've been trying to be creative about using recipes that involve little to no cooking. (Take out, anyone??)  Salsas and dips become the logical choice for sides.

I don't remember where I found this dip recipe, but it's a favorite.  It seems "summerish" since it has pineapple, but I make it year 'round!

Pineapple Ranch Dip

Ingredients: 

• 16 ounces cream cheese
• 2 green onions chopped up (may be eliminated if you don't like onions)
• 14 ounces of crushed pineapple undrained (100% juice, not in heavy syrup!)
• 1 package Hidden Valley Ranch Dip
• 2 cups of chopped pecans, reserve 1/4 cup for topping

Directions:
Mix all ingredients together and top with remaining 1/4 cup pecans.  Refrigerate for at least a few hours or overnight. Serve with hearty crackers or pita chips.

For more dip ideas, join BooMama for her DipTacular '11 post today!

I hate school.

(Update:  After taking a beating from some of my teacher friends, please allow me state for the record that I do NOT really hate school.  I actually always loved school and did quite well.  Please... read to the end of the post... you'll get it, I hope!)

Actually… I hate the start of a new school year.

Oh, sure… there’s some exciting elements about it. 

I love buying new school supplies and always find a few that I need want, too.  (New Sharpies, Bic Crystal pens, a planner, and Post-It Notes… anyone else with me here?)  Buying a few new outfits is always fun… and then the repeated fashion shows in attempt to determine which will be the winning outfit to be worn on the first day.

And then there’s the anticipation of new opportunities. New classes with new teachers. New friends and memories just waiting to be made.

A return to routine is kind of nice.  (Any other calendar-keeping, list-making, control freaks agree on this one?)

And yet… I hate the start of a new school year.

I’ve never been one of those mamas who start counting down days ‘til the first day of school on the first day of summer.

(What is wrong with them???) 

I don’t want my children to go back to school.

Of course, I realize that I truly don’t hate the start of a new school year.  I just don’t like giving up the one-on-one time with my children. The unhurried minutes of hanging out at home, the pool, the beach or between the many summer activities.  Activities spent with them.

What do I really hate?

That the first day of the new school year marks the passing of time.  The day symbolizes the marching of time that I can’t stop despite all the control I like to think I wield.  It reminds me of our ever evolving relationship and emphasizes how fast my kids are growing into adults… and the fact that there’s nothing I can do to stop time. Nor would I really, truly want to.

Kat started her sophomore year of high school yesterday.

 And this one?

Today is Burrito’s first day of classes at THE BIG UNIVERSITY.  (Hook ’em!!!)

Signed,

A Slightly Melancholy Mama

(P.S. – A big “thank you” to the group of mamas who met yesterday morning after the school drop-offs for The 7^th Annual Moms’ Back-to-School Breakfast. There’s nothing like copious amounts of coffee, deep discussions, side-splitting laughter and a little retail therapy with “the girls” to lighten a mama’s heart. Each one of you is a very special woman!)

Twenty-one Years Ago Today...

I put frozen spoons on my eyes to counter the effects of very little sleep.  I had been way too excited to sleep.

I wondered what Bud was doing.  It was before the era of cell phones and texting, after all.

I left my bachelorette apartment for the last time as a single woman.

I helped as my family rallied for a last minute decorating party at our reception site.  (A scheduling snafu with the hall had prevented it being done on Friday as we had planned.)

I scrunched and scrunched... and sprayed and sprayed... my hair 'til it couldn't possibly get any bigger.  I was a product of the 80's!

I wondered what Bud was doing.

I dressed in my mother's wedding gown and topped it off with a new veil.

I watched everyone around me - I felt their excitement and drew strength from my parents' calmness.

I was thankful we decided to do pictures before the ceremony - that brief time with Bud calmed the butterflies in my stomach.

I peeked through closed doors to watch our family and friends gather in the beautiful, old chapel.

I wondered what Bud was doing.

I took my Dad's arm and gave a confident "Yes!" to his question, "Are you ready?"

The doors to the chapel swung open wide and we began the short walk.

I saw no one but Bud as I walked down the aisle.

I remember my father's voice as he answered, "Her mother and I" as he placed my hand in Bud's.

I looked deep into Bud's eyes and knew I was following God's plan for my life as I pledged to love Bud "so long as we both shall live."

I love you, Bud!

Happy 21st Anniversary!!!

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future." 

(Jeremiah 29:11)